{3-bean stovetop chili: one pot, super easy, perfect for a football weekend}

{3-bean stovetop chili: one pot, super easy, perfect for a football weekend}

Summary:  It’s football season. Guy gatherings usually consist of pizza, hot wings, fries, burgers, or other pieces of greasy meat…so what can you bring to stay healthy? A chili….Now guys won’t complain. This recipe serves 6 people. These chili bowls … Continue reading

{A Creamy Tomato-Basil and Stuffed Ravioli Soup}

Summary: Don’t you love ordering those creamy pasta dishes at italian restaurants? Well, I do…However most of them are more than 1000 calories each, packed with butter and heavy cream…and as a result they are very very heavy and caloric. … Continue reading

{Healthy Vegan Pesto}

Summary: Regular pesto usually contains a high amount of fat. Most are made with butter and lots and lots of cheese. So there are a couple of reasonable and tasty substitutions that can be made in order to reduce the … Continue reading

{Guacamole & Red Veggie Salsa}

{Guacamole & Red Veggie Salsa}

Summary: I love Mexican food. When done right, it can actually be very healthy. And for vegetarians it’s a great way of cooking with flavors. These sides also make great appetizers. My friends love my guacamole recipe. Serve it while … Continue reading

Asparagus Pesto Pasta

Summary: This pasta is crunchy, tangy, hearty, and healthy. It’s the perfect weeknight dinner plus it reheats wonderfully. Asparagus has been shown to be packed with vitamins and minerals (plus it’s considered an anti-inflammatory food). Wheat germ is a great source of vitamin E (a powerful antioxidant) and folic acid. I use this as a healthy topping option; it makes food look more attractive and delectable without packing the extra calories and fat. So enjoy!

Serving Size: 4


10 stems fresh asparagus
1/2 cup fresh basil leaves, finely chopped
lemon rind, from half a lemon
lemon juice, from half a lemon
1/2 cup olive oil
3 garlic cloves, minced
1/2 cup white wine
1/2 cup fresh parmesan , shredded
1/4 cup wheat germ, optional
1/4 cup sliced almonds, optional
1  box whole wheat penne pasta


1. To prep the asparagus: wash them and cut off about 2 inches from the top. Save for later. Next you can chop the asparagus however you like: as circular pieces or longitudinal. I prefer to chop them longitudinally because it looks more elegant plus if you cut them thinly they will cook faster. For the longitudinal version: cut in half along the length of the asparagus stem. Place the flat side to the cutting board, now chop 3-4 times more (depending on how thin you want your asparagus strips). Repeat until you’ve chopped all. (This is the hardest step, but I promise it will be worth it).

2. Bring water to a boil. Season with salt and some olive oil. Add the pasta when the water is ready. Cook according to package directions. Drain and set pasta aside.

3. Chop the basil and the garlic.

4. To cook the asparagus add all the olive oil and wine to a non stick pan. Turn on to medium heat. Let cook for about 10 min. covered. Add the garlic, lemon juice and lemon rind. Mix.

5. ASSEMBLE: add the pasta to the asparagus mixture. Add the parmesan slowly, mixing in between. Add the chopped basil. Stir.

6. GARNISH with wheat germ and sliced almonds. (I prefer to add a bit to each plate).

NOTE: this sauce is very subtle and light. If desired adjust by adding more olive oil once you’ve added the pasta and parmesan.