Creamy Three-Cheese Spaghetti

INGREDIENTS

• 12 oz. spaghetti
• 2 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• ¾ c. heavy cream
• ¾ c. chicken broth
• ¾ c. shredded Italian cheese blend
• kosher salt
• Freshly ground black pepper
• 2 tbsp. chopped fresh parsley

DIRECTIONS

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and ½ cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
3. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

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My apologies! It’s time to keep cooking!

It’s been a long while since the last post & I hadn’t mean to neglect posting any recipes I’ve found or may look interesting. No excuses on my part! Besides its not all that interesting on why I hadn’t been posting for awhile. 

Rest assured I’ve had plenty of recipes I’ve been running across & finally taking the time to get them all posted up. So with that being said … its time to keep cooking!

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Hi, everyone….this blog will be inactive for one week until March 20th

Hi, everyone….this blog will be inactive for one week until March 20^th  

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linasaber:Mango Coyo Chia Parfait 💛🌞🌟This was this mornings...

linasaber:

Mango Coyo Chia Parfait 💛🌞🌟This was this mornings breakfast! Gives me so much NRG and tastes delightfully creamy! The base is mango chunks blended with fro nana and chilled coconut flesh cream, topped with homemade coconut chia pudding and coconut yogurt! The recipe for this one can be found in detail in my new ebook, link in bio! ✘

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linasaber: PASSIONFRUIT N'ICECREAM BOWL 🍨🌞✨🌴 with a scoop of...

linasaber:

PASSIONFRUIT N'ICECREAM BOWL 🍨🌞✨🌴 with a scoop of homemade mango passion fruit nicecream. For the base I blended mango chunks and fro nanas. I topped it off with coconut shreds, dried passion fruit, clusters, rawnola, dragon fruit balls and fresh passion fruit! Too delicious! ✘

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favorite-recipes: Zucchini pasta with avocado sauce Best. Lunch....

favorite-recipes:

Zucchini pasta with avocado sauce

Best. Lunch. Ever.

Here is the recipe for this amazing dish, and i made it up myself so please give me credit if reposted or anything:

Ingredients:

• 2 medium zucchinis, sliced extremely thinly (it takes a long time, so be patient)
• 1 tablespoon coconut oil
• ½ a small, ripe avocado
• 2 capfuls (using the lid of the vinegar bottle) worth of white vinegar 
• 1 small garlic clove, diced
• cracked black pepper, to taste
• sea salt

Method:

1) Once the zucchini is sliced, place into a strainer over a large bowl/sink. Add a generous amount of sea salt as it will help draw out the immense amount of water the zucchini holds. Allow to drain for a minimum for 30 minutes and cover with a paper towel/napkin.

2) Shake all of the water out the zucchini and press a paper towl onto the strips to drain out any leftover water.

3) Heat a frying pan up to medium/high and place the coconut oil in the pan. Fry the zucchini until it is slightly browned, translucent, and has lost most of it’s crunch. The time will vary depending on how thinly you sliced up the zucchini.

4) Combine the avocado, garlic, vinegar, and black pepper to taste in a small bowl and set aside.

5) Remove the zucchini from the heat when cooked and transfer back into the strainer. Allow to drain for 10 minutes, and then use a paper towel/napkin to soak up any liquid left on the zucchini.

6) Place the zucchini pasta into a bowl artistically/however you desire and spoon the avocado sauce on the top.

Enjoy!

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thecakeculture: Yesterday, something amazing caught my eye....

thecakeculture:

Yesterday, something amazing caught my eye. Something blue. Something plastic. Something I had been wanting for ages - a popsicle set!

I bought 5 tubs of Chobani, just so I could get the pop set. Umm… Honestly, did I really need an excuse to buy Chobani? Not really, but I got a pop set for doing what I normally do anyway.

It was the first thing I did when I got home, make cho pops. Specifically, blueberry and banana cho pops. And it was the first thing I ate in the morning.

Verdict? They turned out ah-mazing!

Hey, cute and blue cho pop set! I foresee a long and healthy relationship with you. Whaddaya say we make more cho pop babies together in the future?

Blueberry Banana CHO Pops!

2 170g Chobani yogurt tubs (I used 1 blueberry & 1 plain)
½ cup frozen blueberries
1 ripe banana
¼ cup honey

My original mixture made enough for an extra pop. I’d half the amount of blueberries next time, which I’ve included the adjustment in the recipe. Or… you can do away with the extra cho pop mixture like I did - down my hatch!

1. Combine all ingredients into a blender. 
2. Pour mixture into the moulds, and make sure to leave 0.5cm space from the top.
3. Freeze!

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