Creamy Caprese Pasta

Creamy Caprese Pasta

serves 4-6

1 pound whole wheat pasta (noodles such as penne work best)

1 cup of your favorite pasta/tomato sauce

1/3 cup heavy cream or half and half

1/3 cup freshly grated parmesan cheese + more for garnish

4 ounces fresh mozzarella, cut into cubes

1 pint of grape tomatoes (I cut some in half and left some whole)

1 bunch of fresh basil leaves

Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.

To read the lovely post about this pasta dish which makes you more hopeful about mondays click Here!

Avocado & Oil Hair mask

On my evening tryingtoavoidtheworkthatishouldbedoing internet time I found this hair beauty tip.. sounds great!!


“I have a hair mask trick! It’s not an exact science, but here’s my method: I take one super ripe avocado; halve, peel and de-seed it and put it in a bowl. I mash it with my hands but you could probably use a tool of some sort. Then add about ¼ cup of olive oil (really just enough to thin the avocado paste out a bit — it should be like a paste, not soup). Then I mix in 2 eggs. Once thoroughly mixed I apply generously all over my hair — I focus on the roots because that’s where I need it most, but some people might feel like the tips is where they want to concentrate the mixture. Next wrap your hair in plastic wrap and let sit! I usually do about 20 minutes, then get in the shower and stand and let the heat give the mask a final kick. Then I take the plastic wrap off and rinse! I shampoo after because I just had food in my hair, but I’ve heard some people don’t. It’s a personal choice. That once every 6 weeks is how my hair has gone from brown to red to brown to blonde to black and doesn’t look totally fried!”

– Jessica
Source: here

Laila’s Arabic Lentil Soup


Serves 2

1 tablespoon olive oil
1 small onion, peeled and diced finely (1/2 cup when diced)
1 medium carrot, peeled and diced (1/2 cup when diced)
1-2 cloves of garlic, peeled and chopped
½ heaping cup dried green or brown lentils
½ teaspoon ground cumin
Salt to taste

Heat olive oil in a medium heavy bottom sauce pan. Add the diced onions and cook on medium heat till soft and translucent.

Then add carrot and garlic and sauté till garlic is fragrant, about 30 seconds.

Now add the lentils and cumin and stir for 10 seconds.

Pour in 3 cups of water. Bring to a boil. Then reduce heat to simmer, cover the pan, and cook till the lentils are soft. This will take about 30 minutes.

If the soup needs more water while cooking, add more water one cup at a time, letting the soup come to a boil after each addition of water. (I used a total of 5 cups of water). How much water you need, will depend on how thick you like your soup, the lentils you are using and also the type of pot you are using. Just add the extra water one cup at a time till you get the desired consistency. And remember, the soup will thicken up when you mash the lentils.

When the lentils are done, they should be cooked and soft but should still be holding their shape.

At this point, turn off the heat. Using a potato masher, mash some of the lentils. I like to mash a third of the lentils, and leave the rest unmashed. If you want a smoother and thicker consistency, simply mash up more of the lentils.

Serve hot garnished with chopped cilantro or parsley or red chili flakes and some crusty bread or pita on the side.


This soup looks great, found here

Raw Chocolate Banana Walnut Cake


Chocolate Banana Walnut Cake

Crust: walnuts, dates, coconut, vanilla & seasalt

Chocolate: cacao, dates, agave, avocado, seasalt, coconut oil.

Filling: sliced bananas, sprinkle walnuts & shredded coconut, add a layer of thick chocolate.
Let the first layer set in the fridge for 20 min. Repeat!
Sprinkle cacao nibs & seasalt, decorate with flowers & fruit!

From the BEST (raw)food tumblr‘s out there (or one of them..). I’m thinking about going raw, or part-time raw… Hmm

Loads of Love and Lunch

I don’t like to make lunch, I don’t know why. Maybe because you usualy only cook for yourself (?), so I never really eat lunch when I’m alone. (Usually it’s okey because I’m at work or in school, and on the weekends I eat something brunchlike). Anyway, today I missed breakfast so I ended up being unusually hungry around lunch. I opend the fridge … and it was empty!! WHY?

I ended up eating last nights dinner (some sort of vegetarian pasta sauce) but insted of pasta I made som coscos, my go to fast food. It taks like 5 minutes, it’s even faster than pasta (yeah I eat the whole weat kind that takes forever..).

Yeah, so now you know about my lunch… my life is so interesting


Pic: Here