It's me, Gillean!
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Recent Blog Post
Peperonata Pasta
Prep: 10 min
Cook: 15 min
Ingredients:
- 1 large jar roasted red bell pepper strips, drained
- 1/2 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- ¼ cup basil, cut into thin ribbons
- 1 lb whole grain pasta
- 1 steamer bag of vegetables, cooked to package directions
Directions:
Cook pasta to package directions.
In a large sided saute pan, over medium-low heat, add in some olive oil. Add in the garlic and let it become fragrant slowly, about 2 minutes. Add in the cherry tomatoes and roasted red peppers and turn up the heat to medium. Cook until tomatoes start to burst, about 5-6 minutes. If the pan starts to get dry add a splash of water.
Toss in the pasta and basil, then serve with a side of veggies.
Other Ways To Prepare This Meal:
Meat-eater in the group: Toss cooked chicken sausage into the pasta.
Gluten-free: Use gluten-free pasta.
Add spice: Add some red pepper flakes in with the garlic.
It's me, Gillean!
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
