Light, Love & Life

Healthy recipes to make you feel good, love yourself and your life


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Cherry-Almond Farro Salad

This recipe, like many recipes I make, was published by Eating Well and it’s delicious!  It’s a great alternative to your typical leafy salads and it’s high in protein and fiber.

I originally made this for lunch, but feel free to also make this as a side for dinner when you’re grilling.

Servings: 2
Active Time: 25 minutes
Total Time: 40 minutes

Ingredients

1/3 cup faro, rinsedCherryAlmondFarroSalad
2/3 cups water
¼ teaspoon salt, divided
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
1/8 teaspoon freshly ground pepper
1 cup sweet cherries, pitted and halved
¼ cup diced ricotta salata or feta cheese
1 ½ tablespoons slivered almonds, toasted
1 tablespoon finely diced red onion
2 teaspoons chopped fresh mint

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Caramelized Green Beans and Sweet Onions

If you have the patience to sauté this side dish, it is well worth the wait!  This has been a favorite every time I’ve made it, so definitely make it a point to try this!

Also, don’t be frustrated if the veggies don’t start to brown according to the time in the recipe.  First time I made this side, it took a lot longer than expected because of the stove top and pan I used.  Feel free to increase the heat of the stove if you’re not using a gas stove.  Enjoy!

Servings: 2
Active Time: 40 minutes
Total Time: 40 minutes

IngredientsCaramelizedGreenBeansAndSweetOnions

4 to 5 oz sweet onion
1 ½ tablespoons extra-virgin olive oil
6 oz green beans, trimmed and halved
8 to 10 medium fresh sage leaves
½ teaspoon Kosher salt, and more if needed
1 tablespoons fresh orange juice

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Sautéed Shiitakes, Spinach, and Scallions

I’ve never cooked anything that involved shiitake mushrooms before (and I was actually a bit surprised at how expensive they are), but this was a delicious treat!  My husband doesn’t usually like mushrooms and was afraid of the side when he tried just the mushroom by itself, but the combination of the spinach, scallions, soy sauce and sesame oil proved him wrong.

Servings:  2
Active Time:  15 minutes
Total Time:  15 minutes

Ingredients

SauteedShiitakesAndSpinach2 tablespoons unsalted butter
3.5 ounces shiitake mushrooms, stems removed, caps thinly sliced
1/3 cup thickly sliced scallions
1/4 teaspoon Kosher salt
4 cups lightly packed stemmed fresh spinach leaves, washed and lightly dried
1 teaspoon low-sodium soy sauce
1/4 teaspoon sesame oil

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Corn Sauté with Cumin, Coriander and Lemon

I had to move this up on my publishing queue because my husband absolutely LOVED this side and I wanted to share it with you ASAP!

I bought this book called Fast, Fresh & Green by Susie Middleton and haven’t really made too many things from there.  But since I love veggies and I’m tired of microwaving those steam-in-a-bag veggies, I decided to start making my own medleys!  Feel free to experiment with this by using other spices or lime instead of lemon.

Also, here’s the recipe for the Broiled Lobster Tail that’s also in the picture below.

Servings:  2
Active Time:  15 minutes
Total Time:  20 minutes

Ingredients

CornSauteWithSpicesAndLemon1 tablespoon unsalted butter, divided
1/2 tablespoon extra-virgin olive oil
3/4 cup yellow onion, diced
1/2 teaspoon Kosher salt, divided; add more if needed
1 cup fresh corn kernels
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon lemon zest, finely grated
Freshly ground black pepper
1/4 lemon
2 tablespoons chopped fresh cilantro

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