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
Summertime Roasted Veggie Pasta
Prep Time: 10 min
Cook Time: 20 min
Ingredients:
- ½ lb whole grain pasta
- 1 clove garlic, minced
- ¼ tsp red pepper flakes
- 1 pint cherry tomatoes, halved
- 1 bag broccoli florets
- 1 cup frozen corn
Directions:
Preheat the oven to 425 F.
Cook pasta to package directions.
In the meantime, on a large sheet pan put the cherry tomatoes, broccoli florets and corn, season with olive oil, salt, and pepper. Roast in the oven for 13-15 minutes or until tomatoes are slightly blistered and corn and broccoli are tender.
While the veggies roast, in a large, high sided saute pan, over low heat, add enough olive oil to coat the bottom of the pan. Add in the garlic and red pepper flakes and let gently cook over low heat until garlic becomes fragrant. About 5 minutes. Watch the heat. Add in the roasted veggies and pasta and toss to coat. Season with salt and pepper to taste.
Other Ways To Prepare This Meal:
Kid-friendly: Toss roasted tomatoes with pasta and garlic oil, offer other veggies on the side.
Gluten-free: Use gluten free pasta.
Add Spice: Try adding extra red pepper flakes or also top pasta with a drizzle of sriracha.
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.
