Spaghetti with Prosciutto and AsparagusPrint Recipe Print Recipe


This past two weeks, dinner has consisted of cheese and crackers, eating whatever’s left on Mason’s plate or honestly, it’s m&m’s and popcorn. My husband’s job is craaaazy busy and I’m learning what it’s like to be a single (but not) mama. I can’t even tell you how many times I’ve showed up to work with wet hair and no mascara.

Survival mode.

I mean, grocery shopping?? I have to grocery shop for the ENTIRE week on Saturday or Sunday because after a full day at daycare, it’s meltdown CITY. You can forget that!

Soooo, after feeling the boys, getting them bathed, in pajamas and in for bed, all I wanted to do was collapse on the couch and watch the trash TV. I mean, come on. That and a bowl of popcorn… maybe some peanut m&m’s… that ain’t all bad.

Ben would come home shortly after the boys bedtime so we’d catch up, maybe watch a show and then climb into bed. Or I’d get in the zone and start laundry, do the dishes, clean the house and then pass out.

I finally drew the line. 1. I needed a real dinner and 2. Ben and I needed something different.



I started us out easy.

First, it’s finding or preparing a meal that doesn’t require too many steps or ingredients, but yet feels fancy (compared to grilled cheese). I’m specifically speaking to moments when you don’t have a lot of time and it’s just easy to pour a bowl of cereal, but crave a home cooked meal. Maybe it helps that I love to be in the kitchen, but when Ben is standing there chopping shallots, and Sam Smith is playing in the background, what’s not fun about that?

And then in the end, you’re eating a delicious meal – TOGETHER. Even if you’re standing and eating it in the kitchen, there’s no judgment.

Of course I’m always inspired by Ashley and her dating my husband series. Cooking together has always been a natural thing for us – when we make the time. Once Ben’s work calms down my goal is for us to cook together through her new cookbook, Date Night In. I truly cannot wait.


Now for the food.

I have a confession. I’m picky and actually kind of snobby about my asparagus.

I only eat the skinny spears. It all changed for me with my first pregnancy. That and a few other random foods like tomatoes (what the hell!?).  If I’m going to eat asparagus, they’ve got to be nice of thin, snappy or crispy spears.

So in creating this meal, I wanted something comforting, but also light.

The sauce was just that. It wasn’t heavy, yet it had a comforting favor with the lemon zest and fresh thyme. Then the vegetable. When I saw the skinny asparagus at my local market, there was my answer. Then on course, if I have asparagus, I need prosciutto.

This meal is really nothing crazy or complex, but it’s a nice way to elevate those boring weeknight dinners and to bring two people together. Magic in meals. I’ll take it.



This recipe is sponsored by one my favorite company’s, DeLallo. They provided me with their gluten-free products as well as compensation. They have everything from the gluten-free pasta options, to the sauces, antipasti, etc. They are top notch. I love them.


Spaghetti with Prosciutto and Asparagus

Serves 2-3 people


  • 6-8oz uncooked DeLallo gluten-free spaghetti
  • 1/4 cup extra virgin olive oil
  • 1 shallot, finely chopped
  • 1 heaping tbsp lemon zest
  • 1/2  lemon, juiced
  • 1/2 teaspoon fresh thyme, finely chopped
  • 1/2 teaspoon salt
  • pinch ground pepper
  • 1/2 bunch of “skinny” asparagus, blanched – easy tutorial here
  • 1 oz proscuitto, cut into 1-inch pieces
  • 1/4 cup shaved parmesan


To prepare the pasta, cook according to package. Preferably al dente.

note: you can either blanch the asparagus while the pasta is cooking or prior. Cut spears into thirds.

to prepare the sauce – In a medium size saucepan add olive oil and warm over medium-high heat. Add shallot, lemon zest, lemon juice, thyme, and salt until fragrant. About 2 minutes.

Pour the sauce over the cooked pasta. Add blanched asparagus and proscuitto and mix together. Top with parmesan and ground pepper.

Serve and enjoy!


*gluten-free *dairy-free without the parm



Acai Berry Bowl, Gluten-freePrint Recipe Print Recipe


It was right after I delivered Gray. I had a quick nap, I snuggled my brand new beautiful baby and then next thing I knew my sister was walking in with a large, icy cold acai bowl. It was in heaven! With all of it.

My first few weeks of motherhood, my sister never came empty handed. Eventually, I’d meet her at the shop, that was conveniently located right next to her office. We couldn’t stop. We didn’t even try. We even got BEN addicted to them!



The craving lasted MONTHS.

I was determined. It was time I replicated this acai bowl, at home. The first few times, it was too watery. I’m also not a huge banana fan so had to tweak a few times (adding frozen berries helped!) to find the right balance. My sister would literally spy on them as they made it at the shop and then text me.

It became a daily experiment.  No complaints.



I almost saved this recipe for warmer weather, but the craving has returned. And I’ve clearly welcomed it.

Now I just need to figure out how to make a portable version of this so I can take it to work…



Berry Acai Bowl, Gluten-free

makes 1 large bowl or 2 small bowls


  •  1 frozen acai packet – I like Sambazon, unsweetened or sweetened
  • 1 small banana, preferably frozen
  • 1/3 cup frozen blueberries
  • 4-5 medium frozen strawberries
  • 1/2-3/4 cup soy, almond or milk of choice


  • coconut flakes, unsweetened
  • fresh berries or fruit, depending on the season or preference
  • gluten-free granola – currently liking this and this brand
  • chia seeds
  • ground flax seeds
  • and/or whatever else is in season or sounds good


note: I found the best results were removing the frozen acai packet, wrap in a dish towel and with a heavy object (such as a hammer or garlic press?), beat the crap out of it. Best to do it on a wooden cutting board or hard subject.

Add all the ingredients into the blender.  Blend until smooth. Pour into a large bowl or divide between two small bowls. Add toppings, as much or as little as you like.



*gluten-free *dairy-free – depending on milk of choice




Pasta with Crispy Artichoke Hearts & ChickenPrint Recipe Print Recipe


I love the holidays.

I’m that person who starts watching Christmas movies the day after Thanksgiving  – and don’t stop until Christmas, maybe even a few days after, filling the house with decorations and searching for the perfect gifts – which didn’t happen this year… My dad and sister definitely won Santa.

My entire life, mom was what really made this holiday shine. The planning, the details, the thoughtfulness in everything she did. So as expected, this year was a little more tender.



Yes, we all know that we will never be able to duplicate the experiences and traditions that we had with mom, and that’s okay. Now, it’s about making new memories and celebrating the old. And that’s exactly what we did.

We had one Christmas adventure after the next, but what I loved the most was we ALL (my dad, sister & our little family) did it together. I’m always happy to feed my family, but being able to host and cook Christmas Eve dinner and Christmas breakfast, my heart was incredibly full. We stayed up late, we watched Christmas movies, drank more than we should have, and then I passed out blankets and pillows and had one big sleepover. So much love under one roof, it was pretty much perfect.



Now, the holiday hangover…

I packed up the last of the Christmas decorations, the lights have come down and all the presents are put away.

Coming off the holiday high, I totally crashed, emotionally. So, I put myself in the kitchen and had a little therapy session over chopping artichokes and the smell of fresh thyme.

I find after busy weekends (…or the holidays), pasta is my it’s-going-to-be-okay meal.

The inspiration of course, comes from mom. She use to make a similar pasta dish. She’d make it after holiday weekends and after all the “traditional” holiday meals were eaten. She’d crisp up the artichoke hearts and then add to a red sauce before topping with grilled swordfish. If I close my eyes, I can remember the evening perfectly.

Since I know her go-to flavors, I decided to make a version of her dish. I add a few of my own touches, but I very much feel my mom in this meal.

Ben and I sat at the empty table, a glass of red wine and a big bowl of this pasta. We talked about how special this past week had been, how we want to make the best of this next year, and then we thanked mom for everything that she has given us.



This recipe is sponsored by one my favorite company’s, DeLallo. They provided me with their gluten-free products (& compensation). They were also incredibly gracious to our family during our journey with mom. Again, I only work with company’s that I believe in and actually use – they’re absolutely one of them. Everything from the gluten-free pasta options, to the sauces, antipasti, etc. They are top notch.


Pasta with Artichoke Hearts & Chicken

serves 3 big or 4 smaller servings


  • 6-8 ounces Gluten-free Penne Rigate Pasta – I like DeLallo
  • 2 tablespoon canola oil
  • 1 chicken breasts, cut into bite-size cubes
  • 1 teaspoon salt, divided
  • 1 cup artichoke hearts, drained & quartered – I used these
  • 2 teaspoons fresh thyme, chopped
  • 1 garlic cloves, minced
  • 1 cup of your favorite tomato sauce
  • ground pepper, to taste
  • 1/4 cup pine nuts, toasted
  • Shaved Parmesan cheese to topping


Cook pasta according to the package. Best to cook al dente.

To cook the chicken – Over medium-high heat, add 1 tablespoon canola oil to a non-stick skillet. Add chicken pieces, 1/2 teaspoon salt and let brown before moving around with a spatula or wooden spoon. Cook for 6-8 minutes or until chicken is completely cooked through.

Move the chicken to a plate and set aside.

Clean off skillet and then place back on the burner. On high heat, add 1 tablespoon canola oil. Add artichoke hearts and leave to “crisp up” for about 2 minutes. Using a spatula, move artichoke hearts around, let sit for another 2 minutes and continue until lightly browned and somewhat crispy. Reduce heat. Mix in the fresh thyme and garlic. Let the flavors cook for about 1 minute and add tomato sauce. Mix everything together.

Mix in the pasta and chicken back into skillet with the sauce and let everything heat through. Remove from heat and serve.

Top with ground pepper, toasted pine nuts and parmesan cheese.








A Christmas tree huntPrint Recipe Print Recipe

Oh this smell. I want to bottle it up.

That and the newborn smell.

Which, funny enough, I had both right under my nose.

This past weekend, we met our friends, Ashley and her husband at the tree farm and she kindly took these photos of our little hunt. I’m usually the one behind the camera so it was nice to have these sweet captures! I love them so much, I just had to share.


This one feels like a winner, dad.


We’re very curious about this whole tree cutting down thing.


As Ben cut down our tree, Mason yells “OWIE!”.  Our future environmentalist. Nice.

No. Of course I would never laugh at my child…


Little heavy there, Mace?


He’s the best helper.


Our little family, and our little tree.


Let’s just pretend I did cut down our tree, k?

And while wearing child. Obviously.