Summertime Carbonara

When I think of summer dinners, I think of light and refreshing meals, nothing too heavy. Pasta has a bad reputation for being a heavy, greasy, food-baby causing carb but I for one, love it and as with anything else it’s all about the preparation (and the portion, of course). I’ve been curious about making carbonara ever since I saw it on the Food Network. I actually completely forgot about it until I read the June issue of Clean Eating Magazine and I came across their recipe for Summertime Carbonara.

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Question: How are you suppose to mix the egg with the pasta without completely scrambling said egg? I got this


See? That would be scrambled eggs people. But in the end it turned out well.

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I loved the radishes, it added a nice little crunch. The dish wasn’t heavy at all and yielded a generous portion (2cups per serving). I would definitely make this again but I still want to make REAL CARBONARA. Bring on the FOOD BABY!

Follow me on Twitter! I promise I don’t bite. ———>


Amazon Grocery

I can’t possibly be the only one obsessed with Amazon Grocery and their subscribe and save option. It’s kind of like Christmas, since I usually forget what I’ve ordered. Here is the latest:


Organic Whole Wheat Pastry Flour x 2 – surprisingly harder to find in the regular supermarket and ridiculously over priced at specialty stores


Amazing Grass Organic Wheat Grass Powder- for smoothies, I don’t always want to chew my meals.

Double Boiler- for chocolate melting purposes. Obviously.

Still waiting for my Coconut Oil, it’s a ton cheaper online.

Am I the only one obsessed with buying groceries online?

Creole Chicken & Okra

I’m not sure what my current obsession with Clean Eating magazine is, but I like it. Sadly I’ve been getting Clean Eating for a few months now, and though month after month I flip through the pages excitedly I rarely make anything. Confession, the first time I tried okra I HATED it. It was weird. It was slimy. It was slippery. I could only get down half a piece before giving up. Maybe I had bad okra? Either way this recipe completely changed my perception. Okra is, in fact, delicious. I have been making a conscious effort to stay away from processed food and Clean Eating is making it surprisingly easy.

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I pretty much followed the recipe step by step, so unfortunately I can’t post it. But I promise that it was delicious.

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You can never have too much hot sauce. Ever. Hot sauce is a gift from the heavens. True story.

More clean eating recipes here and here.

Scallops, Pasta, Pesto, Oh My!

Last night I learned one thing, when it comes to cooking scallops I have no idea what the eff I’m doing. Let me back track, it all started with an issue of Clean Eating magazine (April/May 2011 pg 30), where I saw a recipe for Seared Scallops over Pea Pesto Linguine. I figured cooking scallops couldn’t be much different from cooking chicken (mistake number 1). Despite the step by step guide on the VERY next page explaining exactly how to cook said scallops I did my own thing (mistake number 2). After cooking my scallops until the texture was similar to rubber erasers, I read that that you are suppose to cook scallops for 1-2 minutes on each side. So I learned a few things last night:

*Butter will, in fact, burn the HELL out of you.

*Pea pesto is delicious and I will soon make a jar to keep on hand at all times.

*You should NOT put oil in your pasta water in attempt to prevent the pasta from sticking to the pot. You’ll just end up with oily pasta and the sauce will not stick to the noodles. With that said, a quick stir once or twice and large pot (probably larger than you think you need) will prevent the noodles from sticking to both the pot and clumping together.

*1/4cp of fresh lemon juice in this recipe is plenty, unless you prefer your pesto super lemony.

Note: I subbed butter for olive oil and broccoli for asparagus.

I am now determined to learn the science behind cooking perfect scallops.