Skip to content

Recipe of the Week: Walnut Parsley Pesto

parsley walnut pestoDid you buy the wrong herb? Do you have most of a big bunch left over from a recipe? Don’t worry, there’s a pesto for that. This recipe from Simply Recipes is a good, cold weather pesto – heavy enough to have on steak (or steak sandwiches) and light enough to pair with roasted vegetables or with veggies and pasta. All in all it’s a good way to get in your greens from the herbs and healthy fats from the walnuts.

Recipe of the Week: Shrimp and Ginger Vegetable Stir-Fry

shrimp and vegetable stir fry These days I’m all about quick dinners. Besides the usual after work time crunch, who wants to spend extra time in the kitchen on these beautiful (and sometimes hot!) summer evenings? Stir-frys come together fairly quickly and are perfect for using all the veggies in your fridge. This recipe packs a fiber punch from the veggies, and the amount can be increased even more with a high fiber base such as brown rice. For this recipe I chose to use a Jasmine rice instead to add a layer of flavor. On the other hand, the canola oil is a neutral flavor and better for high heat cooking than olive oil, which is why I’m using it here. I’ve found shrimp to be a good, quick-cooking protein (~3 minutes and you’re done!) and makes any meal feel a little more fancy. The shrimp can easily be eliminated for a delicious and nutritionally complete vegetarian or vegan meal.





Shrimp and Ginger Vegetable Stir Fry (serves 2 adults and 1-2 pre-schoolers)


1/2 container baby Bella mushrooms, sliced

1-2 stalks of broccoli, cut into small florets

1/4 bunch asparagus, cut into 1-inch pieces

2 scallions, thinly sliced white and light green parts

2 large carrots, cut into thin rounds or matchsticks

1 inch peeled and minced ginger

1 tablespoon Canola oil (have extra on hand)

1-2 teaspoons sesame oil

1/2lb shrimp, peeled and deveined

1/2 cup dry jasmine rice

Salt and pepper to taste, red pepper flakes or hot sauce if you want to spice it up

1.  Heat the canola oil in a pan. In a separate pot cook the rice according to package directions.

2. Toss the carrots and broccoli into the pan with the oil and add a pinch of salt and pepper. After they begin to soften add the mushrooms and asparagus. Add more oil as needed to ensure the vegetables don’t burn.

3. When all of the vegetables are soft add the scallions, sesame oil, ginger and shrimp and cook until the shrimp are opaque white in the center, ~3 minutes.

4. Place the rice in a bowl, spoon the stir fry on top and enjoy!

Sustaining Energy

To say I need energy to work and take care of kids (not that either one on their own isn’t exhausting) is an understatement. From interrupted sleep to demanding time commitments, I’m always looking for a new way to boost energy that doesn’t include caffeine (or a nap). I’ve found that energy bars and granola have a few things in common including protein and healthy fats for sustained fuel and carbs for an immediate energy boost. Fiber is key to satiety and curbing the hunger cravings later on. Granola and bars also provide the ability to be eaten anywhere, from sitting at your desk to taking a quick walk – which also helps boost energy. I’ve been looking for products that not only use nuts, but also use grains other than oatmeal to add variety in flavor, texture and nutrition. One day I would love to make granola or a bar for myself, but until then, I have no problem outsourcing.


Purely Elizabeth

Purely Elizabeth 1Thank you to the folks at Purely Elizabeth who were kind enough to volunteer some samples of their delicious granola! From nutty to sweet, to salty, to sweet and salty, there is something to satisfy every craving. Out of the ones I sampled, my favorites are the Chocolate Sea Salt and the Maple Brown Sugar, both of which carry a special probiotic blend for an extra boost towards healthy gut flora and overall health!  All of the Purely Elizabeth granola is made with non- GMO ingredients and are gluten free. With 130 calories, 3g of protein and 2g of fiber per 1/3 cup serving the pieces are perfect on yogurt, cereal or as I prefer, just by themselves.

Be sure to check out their grain-free granola line, especially the Original version.


2114_PackShotThe Kashi brand is overall inspired by heath and their GOLEAN Plant-Powered bars don’t disappoint. I was lucky enough to receive samples of these bars containing various whole grains, seeds and nuts. With 8g of protein, 4g of fiber and 200 calories per bar, they are perfect for a pick me up that will keep me satisfied all afternoon. All of the bars are non-GMO and many are vegan. I can’t decide if my favorite is Salted Dark Chocolate and Nuts or Peanut Hemp Crunch. Or the Dark Chocolate Cashew Chia. Or the Pecan Baklava. My only complaint is that they aren’t sold closer to my apt.

(picture from Kashi website)

Nature’s Path

The Sunny Hemp bars are full of sunflower seeds, hemp and raisins and are a little sweeter than some bars, but me and my son are not complaining. The bar is soft which also makes it a good choice for younger kids. With ALA omega-3 fats, 3g of fiber, 3g of protein and 140 calories per bar, it’s a good choice any time of the day.





MadeGood Granola bars and minis are are perfect to pack with lunch and are made in a facility free of all the major allergens, including nuts, so they are safe to take to school. We haven’t tried all of the flavors yet, but the Chocolate Banana Granola Minis are a kid friendly 90 calories per pouch and a hit with family members of all ages!