Winter Minestrone

Another day another soup. Perfect for a cozy winter weeknight, this Minestrone from the Barefoot Contessa takes advantage of all the winter veggies, making you feel as though you are getting your daily intake. Ina recommends that you serve the soup with garlic bread and extra parm.


  • Olive Oil
  • 4 oz Pancetta, 1/2 in diced, [I also used bacon]
  • 1 1/2 Cup Chopped Yellow Onions
  • 2 Cups 1/2 in Diced Carrots, 3 carrots
  • 2 Cups 1/2in Diced Celery, 3 Stalks
  • 2 1/2 Cups Butternut Squash, diced and peeled
  • 1 1/2 TBSP Mince Garlic, 4 cloves
  • 2 TSP Chopped Fresh Thyme
  • 26 oz Canned/Boxed Chopped Tomatoes
  • 6-8 Cups Chicken Stock
  • 1 Bay Leaf
  • Salt + Pepper
  • 1 15oz can Cannellini Beans, drained and rinsed
  • 2 Cups Cooked Small Pasta
  • 8-10oz Fresh Baby Spinach
  • 1/2 Cup Dry White Wine
  • 2 TBSP Pesto

Let’s Get Cookin

Heat 2 TBSP olive oil over MED heat in a large dutch oven.

Add in the pancetta and cook over MED-LOW heat, for about 6-8 minutes, stirring occasionally. Add in the onions + carrots + celery + squash + garlic + thyme and cook over MED heat, cooking until the vegetables begin to soften.

Add in the tomatoes + chicken stock + bay leaf + 1 TBSP Salt + 1-1/2 TSP Pepper. Bring to a boil and then lower the heat and simmer, uncovered for 30 minutes.

Remove the bay leaf and add in the beans + cooked pasta and stir well to combine.

Add in the spinach + white wine + pesto. Take a taste test and add more salt if needed.

Serve with extra parm cheese & a drizzle of olive oil.

Made with Love,


Moroccan Chicken Sheet Pan

This moroccan chicken sheet pan from Family Style Food is the perfect combination of sweet and savory. The oranges paired with the red pepper flakes, the dates and the ginger, you can’t get much better than that. Pair with basmati rice and it’s a perfect meal for the week; I made it and took it to work all week long.


  • 2 LBS Boneless Skinless Chicken Breast
  • 1/2 Red onion, thinly sliced
  • 1 LB Carrots, cut into bite sized chunks
  • 1 Orange/ 2 Tangerines, peeled and wedges cut in half
  • 2 Garlic Cloves, Sliced
  • 3 Green Onions, white and green part, sliced
  • 2 Pitted Dates, finely chopped [I used pre-chopped dates from a bag]
  • 2 TSP Ginger
  • 1/4 Cup Olive Oil
  • 2 TSP Cumin Seeds
  • 2 TSP Coriander
  • 2 TSP Cayenne
  • 1 TSP Crushed Red Pepper Flakes
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven 450F and prep all the ingredients

Arrange the chicken on a large baking sheet. Add on the red onion + carrots + oranges + green onions + garlic, dates, and ginger. Pour over the olive oil then add on the cumin + coriander + salt + pepper + chili flakes.

Mix everything really well so the chicken is coated with the spices. Space out the chicken so it is in an even layer. Cook for about 22-25 minutes.

Squeeze the orange wedges or push them down with a spoon to release the judges. Mix well again and enjoy with rice!

Always Hungry,


Moroccan Chickpea Bowl

Trying new food is one of my favorite things. If you told me “Hannah we are going try out new restaurants all weekend”, I am totally in! I love trying out new cuisines so I thought I’d bring in something new that I tried from a Pinch of Yum. This is another meatless meal focusing on chickpeas, which I love as the main event. Give this recipe a try when you want to focus on something new and cut out the meat once in awhile.


  • 1 TBSP Olive Oil
  • 1/4 Chopped Onion
  • 1 Clove Garlic, minced
  • 1 TBSP Chili Powder
  • 1 TBSP Cumin
  • 1 TSP Turmeric
  • 1 TSP Garam Masala
  • 1 TSP Sea Salt
  • Dash of Cinnamon + Cayenne
  • 2 14 oz Cans of Chickpeas, drained
  • 2 14 oz Cans of Fire Roasted Diced Tomatoes
  • Coucous
  • Cucumbers, Sliced thin
  • Greek Yogurt
  • Lemon Juice
  • Pita Wedges

Let’s Get Cooking

In a large skillet, heat the olive oil. Add in the onion and saute until soft and translucent. Add in garlic + spices + salt + Chickpeas. Stir until the mixture becomes fragrant. Add in the tomatoes and their juices and simmer for about 20 minutes.

With the chickpeas cooking, chop up your cucumbers and cook the couscous per the boxes instructions. When it’s time to assemble take whatever else you would like to add.

My bowl consisted of couscous, chickpeas, cucumbers, greek yogurt, and lemon on top. I ate this with toasted pita wedges and it was DELICIOUS. I hope you enjoy this easy weeknight meal.

Always hungry,


Antoni’s Farro Bowls

I’ve gone back to Antoni’s cookbook, it’s been too long and I missed it. So I am back trying out new recipes and this one, THIS RECIPE is a keeper let me tell you. It has so much flavor and it is so filling and satisfying. Now I couldn’t find Farro at my local grocery store so I went with Tabouli. I figure the recipe will work with any type of whole grain.


  • 4-6 Large Sweet Potatoes, cut into 1/2inch cubes
  • 1/4 Cup Olive Oil
  • 3/4 TSP Chili Powder
  • 1/4 TSP Cayenne Powder
  • Salt + Pepper
  • 1 Cup Farro – Or whatever whole grains works best for you
  • 3 TBSP Apple Cider Vinegar
  • 2 Bay Leaves
  • 1 LB Chicken Breast
  • 1/4 Cup Fresh Lemon Juice
  • 1 Cup Coarsely Chopped Fresh Cilantro
  • 4 Cups Arugula
  • 1/2 Cup Roasted Salted Almonds, chopped
  • 1 TBSP Grated Lemon Zest
  • 1 Cup Plain Greek Yogurt

Let’s Get Cooking

Start off by preheating the over to 450F

Place the chopped sweet potatoes on a baking sheet with 2 TBSP Olive Oil + Chili Powder + Cayenne + 1/4 TSP Salt. Leave spaces in between the sweet potatoes so they can crisp up. Bake for 15 min, toss, and then bake again for another 10 minutes. Remove from heat when done and let cool.

While the sweet potatoes are cooking, cook your grain of choice by package directions. Add into the cooking water bay leaves + AVC + 1 1/2 TSP Salt. Cook the grain according to the package cooking time. Drain when finished and let cool.

Pat the chicken dry and season with 1/2 TSP Salt. Heat 2 TBSP Olive Oil in a large pan over med-high heat. Cook the chicken undisturbed for about 5-7 min and lip and cook 5-7 more. Add the lemon juice into the pan and let cook for one more minute. Remove the chicken from heat and let cool before cutting into cubes. Save the chicken cooking juices.

In a large bowl, toss together the farro (or your grain) + sweet potatoes + chicken + pan juices + cilantro. Top each off with arugula + almonds + lemon zest + yogurt.

Always Hungry,