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
Sausage and Ricotta Pasta Bake
Prep: 10 min
Cook: 30 min
Ingredients:
- ½ lb whole wheat ziti
- 1 cup baby portobello mushrooms, sliced
- 1 jar marinara sauce
- 2 fully cooked chicken sausages, cut into bite sized pieces
- 1 cup ricotta cheese
- 4 slices provolone cheese
Directions:
Cook ziti to package directions.
In the meantime, preheat the oven to 400 F. In a saute pan, heat a little bit of olive oil over medium heat. Add in the mushrooms, salt and pepper. Cook mushrooms for about 5 minutes or until slightly brown. Set aside. In a large casserole dish, toss together the cooked ziti, marinara, chicken sausage, mushrooms, ricotta cheese and some salt and pepper. Spread out in an even layer and top with slices of provolone cheese. Cover with foil and bake for 20 minutes. Remove foil and bake 5-6 minutes more.
Other Ways To Prepare This Meal:
Plant-based: Sub ricotta cheese for silken tofu. Omit sausage. Use vegan cheese shreds instead of provolone.
Gluten-free: Use gluten-free pasta and sausage.
Kid-friendly: Omit the mushrooms, use shredded rotisserie chicken instead of sausage.
Serve with: Leftover veggies or bagged salad.
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.
