My mission to get my kids to eat more veggies has taken a turn, for the better. My kids have decided, since literally the first few days of January, that they would eat more veggies. No bribes. No hiding the veggies in their meals or smoothies. Just me, simply stating that I had had enough (throwing in that if they wanted to grow up strong and healthy they needed to eat more veggies). Perhaps, there was a just little pressure put on them on my part. Regardless, whatever I said, whatever I did, they agreed – and just in time for the New Year. A New Year’s Resolution, perhaps?

Lately their veggie of choice has been zucchini; tempura zucchini, zucchini sautéed with tomato sauce, cheesy baked zucchini crisps, zucchini with pasta, zucchini and eggs, and their favourite; zucchini pesto – which happened to be my inspiration for this recipe. Zucchini and pesto are one of my favourite flavour combinations, and this cold weather has me cooking up a ton of soups and stews, so way not combine the two in a healthy, rich and creamy (but not cream-based) soup? Wait, a creamy vegan soup? My secret ingredient? Potatoes! They add a ton of richness to any soup, but when you puree them they another depth of richness and creaminess. To add even more flavour (if you are not vegan), you can add in a big piece of Parmesan rind to the pot. Either way, you are going to love this healthy, green soup! The pesto is the quintessential ingredient in this recipe so I suggest you do not skimp on quality. Homemade basil pesto is best to ensure optimal flavour and freshness, but if you purchase jarred pesto just be sure to get top quality. The pesto can really make or break this recipe!

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The one and only time I will devour tomatoes is when I’m in Italy, during the summer when they are grown fresh in our garden. If you’ve never grown your own or tasted garden fresh tomatoes, you’re missing out! Produce sold in supermarkets pales in comparison to the flavour of fresh, local, homegrown produce, in this case tomatoes. I crave them when we’re in Italy. Daily. Lucky for me, they’re right at my fingertips. The one con? There are usually too many to consume within the summer months, which leaves so many plump and delicious tomatoes behind in the garden. A great way to use them up is to prepare homemade sauce.

Roasting tomatoes is a great way to preserve the concentrated flavour and freshness of ripe tomatoes, plus the caramelization brings out their natural sweetness. This recipe calls for about 2 pounds of tomatoes but the quantity can easily be increased if you’re planning on storing some for future meals. The important thing to remember is to use a baking dish big enough so that they tomatoes are not overcrowded. Also, roasting time may vary depending on the variety of the tomatoes so be sure to check on them as they’re roasting, tossing them every once in a while to ensure even cooking. The preparation and cooking process for these is a cinch; halve the tomatoes, place them skin side down in a large baking tray or pan, bake until soft and the liquid has almost evaporated, then puree into a super smooth, silky sauce. My suggestion is to prepare a large batch so that you can store portions in the freezer for a quick fresh-tasting sauce during the winter months.

I know what you might be thinking…”You want me to roast tomatoes for an hour and a half on a hot summer’s day?” My answer is yes. And you will understand the reason why once you’ve tasted these tomatoes! I cannot rave any more about how delicious and flavourful this roasted tomato fettuccine recipe is however, feel free to add some of your favourite pasta-friendly ingredients, like crumbled goat cheese, cubed mozzarella, black olives, fresh capers, or a dollop of homemade pesto. These roasted tomatoes can also be added as a garnish, on top of a freshly baked piece of fish or on a crusty piece of Italian bread with a drizzle of oil and fresh oregano.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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For the past few years I am been delving more and more into vegetarian cuisine, and I have to say that it is so much more versatile than people give it credit for. Combining grains, legumes, and vegetables means endless possibilities in terms of flavour combinations. Grains like brown rice, millet, quinoa, and couscous are a blank canvas to any add-in, whether it be veggies, legumes, versatile sauces and condiments, seeds, nuts, sprouts, the list goes on. I’ve also discovered that the absolute easiest way to combine all that goodness in one plate, hence the rice bowl. The rice bowl has been my saving grace at so many dinner times, especially on busy weeknights. With a little bit of organization any rice bowl can come together in minutes.

Weekend prep time is a must for me – albeit I also find time during the week to prepare some staple ingredients while cooking up another meal. Most Sundays I cook up a batch of grains – usually quinoa or brown rice, chickpeas and lentils, and sauté or roast a few different types of veggies. Everything gets stored in it’s own individual container in the fridge for easy access. With everything already prepared all I have to do is combine them with a few add-ins; fresh greens like kale or spinach, pumpkin seeds, cashews, pesto sauce, tapenade, avocado, hummus, guac, fresh tomatoes, the options are limitless. It’s amazing how with only a few ingredients you can create a different culinary masterpiece every time you prepare a rice bowl.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Not a fan of cauliflower? Try one of these other delicious combinations;

Brown Rice Primavera Bowl
Roasted Cauliflower Quinoa Bowl
Chickpea Quinoa Salad with Lemon Tahini Vinaigrette
Caramelized Onion Quinoa Bowl
Salmon Quinoa Salad with Lemon Caper Vinaigrette
Warm Shrimp Quinoa Bowl
Ginger Sesame Broccoli Rabe Quinoa

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Here are the top 8 St. Patrick’s Day recipes that are not only festive (and green!) but also nutritious and lend well to clean eating diet.

Classic Basil Pesto

Dill Pickle Kale Chips

Greek Spinach Patties

Nut-Free Spinach Pesto

Spinach Ricotta Gnocchi

Spinach Chickpea Hummus

Healthy Shamrock Smoothie

Creamy Avocado Pasta

The post Top 8 St. Patrick’s Day Recipes appeared first on Bites for Foodies.

For me, risottos are the ultimate comfort food. Rich, creamy, warm, and satisfying. They’re a dinnertime staple in my home, mainly because they’re the one meal that everyone will eat. They lend well to my gluten-free diet and they appease my pasta-loving kids and husband.

The beauty of risottos is that once you master the basic preparation, you can create just about any flavour combination that suits your fancy, like shrimp and peas, tomato sauce, zucchini and pesto, and spring vegetables. Despite its reputation for being fussy and time consuming, in essence, risotto is relatively easy to make. Coincidentally, it’s also very easy to mess up! Common, simple mistakes could turn your culinary masterpiece into a heavy, mushy mess on your plate. Helpful tips and tricks could make or break your risotto.

Other fall essentials for me, in terms of ingredients, are sweet potatoes and pumpkin (of course!) This quick healthy meal was inspired by a leftover roasted sweet potato halve sitting in the fridge, on the cusp of expiration. Risotto was on the menu for dinner the other night, and there wasn’t much else to work with besides the that lone sweet potato, so I incorporated it into the risotto by simply mashing it finely, then added some fresh dill and tangy goat cheese to balance out the sweetness of the risotto.

Truthfully, the kids aren’t into sweet potatoes at the moment (even though they were a few months ago!) however, they gobbled this up. If you’re looking for a way to sneak (did I say sneak?), I mean, incorporate veggies into the kid’s meals then this is a great way to do so. The creamy sweet potato adds a subtle hint of sweetness without being overpowering. If you prefer an even creamier consistency you could also puree the sweet potato until it’s super smooth and creamy. However way you prepare this sweet potato risotto, it’s bound to be a well-received recipe. Leftovers are just as delicious and can be stored in the fridge for up to 3 days.

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My love for mozzarella di bufala all started in Molise years ago, when my husband’s relatives introduced me to REAL mozzarella, not the shredded, over-processed stuff. Despite my poor, distressed stomach and sinus issues (thanks to a mild dairy intolerance) I literally devoured fresh mozzarella di bufala EVERY single day.

Fast forward to the present, and my love for mozzarella is still going strong-even though I rarely eat it. Despite the fact that I have avoided consuming most dairy products for over 10 years, I still cannot help but steal a morsel of creamy mozzarella whenever I prepare this salad for my family.

This recipe is a twist on Insalata di Riso, and of course a traditional caprese salad, since I’ve combined the mozzarella, tomatoes, and basil, with arborio rice and creamy avocados-why not add an extra dose of healthy fats to one’s diet, right?

This salad is best served chilled-but not too cold, otherwise the flavours won’t come through. Mind you, I kept piling spoonfuls in my mouth while preparing this-even though the rice was still warm, and is was equally delicious!

Although this salad is delicious as is, the balsamic vinegar reduction is the cherry on top. It adds a sweet, tangy flavour and pairs wonderfully with this salad, heightening the delicate flavours of the fresh ingredients.

If you’re running low on time, or don’t feel confident enough to prepare the balsamic reduction (which really isn’t that difficult at all) you can serve this caprese salad with a simple olive oil and balsamic dressing, or your favourite balsamic-based vinaigrette.

If you love caprese flavours, you’ll love these recipes too;
Pesto Caprese Pasta Salad
Caprese Eggplant Rolls
Caprese Pasta
Pesto Caprese Grilled Cheese Sandwich
Pesto Caprese Quinoa Salad

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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They’re easy to make, fresh and healthy, and are usually stress-free since they require few ingredients and not much time to prepare.

Packed with fresh flavours that highlight seasonal ingredients-many of which can be purchased locally or grown in your own garden, these summertime pasta dishes will have your kids asking for more, so make enough for leftovers!

Chickpea Pasta Salad

Caprese Pasta

Creamy Ricotta Rigatoni

Eggplant Parmesan Pasta

Tuna Zucchini Fusilli

Pesto Caprese Pasta Salad

Tuna Olive Tapenade Spaghetti

Pasta e Fagioli

Pesto Gnocchi N’ Cheese

Tortellini with Zucchini Tomato Sauce

The post 10 Summer Pasta Recipes For Kids appeared first on Bites for Foodies.

I cannot deny the fact that overindulging in a plate of rich and creamy risotto in an elegant Italian restaurant sounds appealing however, I’ve known risotto all my life – before it was pretentious and expensive, so I’d much prefer a delicious and rustic homemade version. Risotto doesn’t necessarily take skill, but more so attention to detail. There’s a certain degree of satisfaction involved once you’ve mastered this not-as-difficult-as-it-may-seem-recipe, and once you’ve mastered it, you’ll keep wanting to make it, creating unique flavour combinations every time.

First and foremost, the key to a perfect risotto starts with short-grain arborio rice, which is the most commonly available variety. Short-grain rice contains a specific type of starch that easily breaks down when cooked, thus giving risotto its traditional creamy texture.

Secondly, when it comes to flavour, good quality ingredients-fresh, homemade broth, good quality extra-virgin olive oil, and fresh herbs and spices-can make or break a risotto. Be sure to use flavourful, fresh ingredients and seasonal vegetables, when available.

Thirdly, traditional risotto should be rich, creamy, and somewhat soupy. The best I can describe the degree of ‘soupiness’ is that the risotto should almost spread out slowly like a pool of honey once dolloped onto the plate. Having said that, the perfect risotto consistency has always been debatable-some like it soupy, some prefer it less creamy and more compact. I prefer the latter, but consistency preference is all subjective, so prepare it according to your tastes.

Learn how to make perfect risotto with these helpful hints and tips:

1. Add warmed or hot broth: Cold broth will cool down the rice and prolong the cooking time. Keep the broth at a simmer in a separate small pot on the stove.
2. Stir the rice at five-minute intervals: Over-stirring will add air to the risotto, which will cool it down and result in a sticky risotto. Not stirring enough will result in the rice sticking to the pan and burning.
3. Add broth a little at a time: Slowly add the broth (about 3–4 cups of broth per 1 cup of rice), 1-2 ladles a at time, stirring each time. Adding too much broth will result in a soupy risotto and will prevent the starches in the rice from creating that creamy consistency.
4. Do not overcook the rice: The rice should be al dente, meaning cooked on the outside and with a slight bite on the inside. Risotto should be creamy and light, not mushy and starchy.
5. Cooking temperature: Cook at a medium to low simmer in order to avoid burning the rice or prolonging the cooking process.
6. Cook the vegetables separately: Except for the mirepoix (onions, celery, and carrots), you should add cooked vegetables a few minutes before the rice is done, to ensure they do not lose their flavour or texture. Alternatively, if you prefer the flavour and texture of caramelized veggies, you can saute them in the frying pan first, remove when cooked, then mix with the rice a few minutes before the the risotto is ready.

This Shrimp Sweet Pea Pesto Risotto is elegant enough for a swanky dinner party and simple enough for a weeknight comfort food. The traditional risotto base is laced with creamy, nutty pesto, which is an ideal match for the crunchy peas and fresh shrimp.

Still not comfortable with making the traditional version? Thankfully, there are a variety of methods you can use to prepare a knock-off risotto. These easy risottos are made by combining pre-cooked rice with the freshly prepared condiments. Be sure to use a good quality extra virgin olive oil to add richness and always garnish with a healthy dose of Parmesan cheese!

Healthy Spring Risotto 

Tex-Mex Risotto

Easy Marinara Risotto

Cheesy Zucchini Pesto Risotto

What’s your favourite risotto dish? Do you make traditional risotto, or do you prefer knock-off recipes?

The post How To Make The Perfect Risotto appeared first on Bites for Foodies.

I adore pesto. So much so that I eat it by the spoonful. Although I adore classic basil pesto, I also love this version. If you love pesto, trust me, you too will love this variation. Pesto is one of those condiments that every home chef should master. This version is more affordable than the traditional recipe, but just as rich and delicious.

I always keep a jar of freshly made pesto in the fridge as well as a few individual portions stored in the freezer. If I’m not preparing pasta with pesto for dinner, I’m always adding a dollop of pesto to a ton of different recipes. Incorporating just a touch of pesto adds such richness and brightness to meals, and also adds an additional depth of flavour, without altering the original flavour profile of the recipe. As long as you have a food processor (or a mortar and pestle), and a few key ingredients-spinach leaves, garlic, olive oil, Parmesan, pumpkin seeds, good quality olive oil, and some fresh lemon juice, you’ll be well on your way to making this creamy, flavourful condiment.

This recipe is a great way to use up any spinach that is almost past its prime. And if you are hesitant about the spinach, you have no reason to be. The flavour is so delicate and mild and is almost completely overpowered by all the other bright, pungent flavours. The pumpkin seeds are a perfect substitute for pine nuts since they have the same creamy texture, and they’re also much more affordable than pine nuts (which are ridiculously expensive, don’t you agree?). A final touch of fresh lemon juice adds brightness and cuts through the all of the rich flavours of the pesto.

For the record, my husband despises spinach and he thought this was delicious. He knows better than to assume that my recipes are always the original renditions, but this one had him fooled. It was not until I revealed to him that it was made with spinach that he begged to differ. Regardless, he couldn’t deny how tasty this was!

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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Rice bowls (or in this case, quinoa bowls) will revolutionize your notion of what is a quick dinner. In fact, they will save your life. Well, not literally. They will however, save your life in terms of how much less of it will be spent in the kitchen! Rice bowls unify all those ingredients wasting away in the fridge. Plus, tossing everything into one bowl means less kitchen clean-up. Have I reeled you in yet? We all know that one less dish to wash on a busy and exhausting weeknight is almost like winning the lottery, right?

A little advanced planning is necessary in order to make this 15-minute meal. My regular Sunday prep includes cooking up a pot of rice or quinoa (or both), which I then store in the fridge as a base for meals throughout the week. My weekly recipes often alternate between Tex-Mex-inspired-with salsa, black beans, avocado, corn, scallions, salmon with pesto and pine nuts, and a Middle-Eastern-inspired lentil bowl with raisins, caramelized onions, and cumin. This recipe is foolproof. Simply add your condiment of choice-the flavour combinations are endless, and serve.

On a side note, Murphy’s Law would have it that the one time I prepare a meal and purposefully double the recipe for lunch leftovers the following day, my kids decide that they do in fact, like shrimp. *Sigh* I’m also quite certain that had I prepared this for the kids intentionally, it wouldn’t have been as well-received. Why does everything look so much tastier to them….when it’s not on their own plates?! Needless to say, despite my frustration over the kids ‘stealing’ my leftovers (which in turn required me to whip up another quick lunch), I’m happy that this warm shrimp quinoa bowl has been toddler-approved and can now be added to my recipe rotation.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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