spaghetti & no-cook tomato sauce

Spaghetti & No-Cook Tomato Sauce |

Last weekend was one of the hottest weekends I’ve ever experienced. Seriously. I hate to be dramatic but it was 97 degrees and we don’t have AC.

Well, actually we have one wall unit. It’s in Demi’s room. So once 7pm (aka bedtime) rolls around, no cool air is making its way to the rest of the apartment. Joy.

Spaghetti & No-Cook Tomato Sauce |

So needless to say, spending time in the kitchen was the last thing I wanted to do.

But it’s August and tomatoes and zucchini run rampant. And it was time to start making food for Demi!

Spaghetti & No-Cook Tomato Sauce |

I’ve been waiting very patiently for this day, and I reached the point that I just couldn’t wait any longer! We got the green light to start giving Demi solids at four months but I held out – until now! (She’s almost five months.)

So far, (and we’re one meal in) the plan is to combine some purees with baby led weaning. We’re focusing on savory vegetables because I know she’ll like the sweet ones and some alternative-grain cereals that I found at Whole Foods. I was less-than-impressed with the suggestion to start with rice cereal and decided that for us – vegetables was the way to go.

Spaghetti & No-Cook Tomato Sauce |

So we started with a steamed chard and basil purée with quinoa cereal and some breast milk. It tasted like pesto and Demi eagerly licked the spoon and even gave a smile. Next up is zucchini, basil and avocado!

(I love the book ‘Getting To Yum’ by Karen Le Billion, the author of French Kids Eat Everything. It brings up the concept of Americans (this is a generalization!) assuming that kids won’t like vegetables and French thinking the opposite – that vegetables are prepared deliciously and kids will like them!)

Spaghetti & No-Cook Tomato Sauce |

The ultra-hot cooking session paid off. Demi was happy with her first meal and our fresh tomato sauce was delicious! It’s really easy to make and full of the best produce summer has to offer. Fresh, healthy, tasty.

Spaghetti & No-Cook Tomato Sauce |

Get into the garden, away from the stove and make this perfect end-of-summer sauce!

Spaghetti & No-Cook Tomato Sauce
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 lb cherry tomatoes, halved
  • 1 small zucchini, grated
  • 2 beefsteak tomatoes, chopped (about 3 cups worth)
  • 1 cup basil
  • ¼ cup pine nuts
  • 2 cloves garlic
  • ¼ tsp red pepper flakes
  • ¼ tsp salt
  • 12 oz spaghetti
  • olive oil, parmesan cheese
  1. Place tomatoes and zucchini in bowl, season with salt.
  2. Puree chopped tomatoes, basil, pine nuts, garlic red pepper flakes and salt until smooth.
  3. Pour over tomato and zucchini mixture and stir together. Set aside.
  4. Prepare pasta as directed.
  5. Serve with high-quality olive oil, parmesan cheese and red pepper flakes.
Nutrition Information
Calories: 431 Fat: 8 grams Carbohydrates: 75 grams Sugar: 10 grams Fiber: 6 grams Protein: 15 grams Cholesterol: 0 grams



yogurt and avocado dip

Yogurt & Avocado Dip | A Nutritionist Eats

Hello and happy summer! IT’S HERE!!!!

It’s the season for dips. Well, I adore dips all year long, but summer just makes me think of grilling get-togethers. And plenty of snacks (mostly dips). And beer (IPA!). And white wine (Sauvignon Blanc!). And friends. And family. And swim suits (Demi’s is ridiculous). And floppy hats.

Seriously? These things make me so happy.

Yogurt & Avocado Dip | A Nutritionist Eats

Today, I partnered with Mountain High Yoghurt to bring you a recipe that is easy, delicious and perfect for summer. It’s definitely a dip, but it would also be perfect on so many other things: grilled chicken and vegetables, any kind of tacos and definitely rice and bean bowls.

Yogurt is a staple in our house (I actually buy the large tub of Mountain High Yoghurt (always plain) from Costco!) and while I usually keep it pretty simple and eat it with my oats or in smoothies, yogurt is a great creamy addition to summer dips, dressings and spreads.

If you’re looking for even more ideas, check out the Mountain High pinterest page. In addition to lots of recipes, there are also great ideas on how to repurpose the containers, which I really love. Reuse, people!

Yogurt & Avocado Dip | A Nutritionist Eats

So this dip. SO easy and so nutritious. Blend together the ingredients and it’s ready to eat!

Between the yoghurt and avocado, it’s ultra-creamy with some spice and flavor from cilantro and jalapeño. Utterly addicting with tortilla chips, pita crackers and fresh vegetables.

Dip away!

Yogurt & Avocado Dip | A Nutritionist Eats

For more yoghurt (why is it spelled yoghurt?) inspiration, visit the Mountain High website and on facebook, pinterest and instagram.

Yogurt and Avocado Dip
Prep time
Total time
Serves: 2½ cups
  • 2 cups cilantro, roughly chopped
  • 1 medium-sized jalapeño (less or more depending on taste)
  • 5 green onions, roughly chopped (about ½ cup)
  • 1½ cup plain yoghurt (I use full fat)
  • 2 medium avocados, pits removed and diced
  • 1 tsp cumin
  • 1 tsp salt
  1. Combine 1 cup of cilantro, jalapeño and green onions in food processor or blender.
  2. Pulse until everything is chopped.
  3. Add yoghurt, avocados and seasoning and process or blend until smooth.
  4. Stir in remaining chopped cilantro.
  5. Serve with tortilla chips, raw vegetables and crackers.
Nutrition Information
Serving size: 8 servings Calories: 91 Fat: 7 grams Carbohydrates: 6 grams Sugar: 3 grams Fiber: 3 grams Protein: 3 grams

lentil pasta with arugula pesto

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist EatsToday’s pasta recipe and giveaway is sponsored by friends at Uddo’s Kitchen.

Let’s share a bowl of spring-time pasta today, shall we?

It’s not just any bowl of pasta though. It’s LENTIL pasta. (More on that in a minute!) And it’s ARUGULA pesto.

Yums all the way around because it’s absolutely delicious and it’s absolutely good-for-you.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

I’ll start with the pasta. Uddo’s Kitchen lentil pasta is made out of…red lentil flour! That’s it. Just lentils. Which means that in addition to being really high in protein (14 grams per serving!) it’s also gluten-free. Pasta made entirely of lentils may make you a bit nervous, but the texture is great and I think it would be hard to tell that there is anything ‘different’ about it.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

Want to try it out? (Of course you do!) You can find it at Sam’s Club nationwide and Costco in the midwest. And you can enter to win two cases of it below!

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

As for the pesto, when I thought about what I liked to eat with lentils, arugula topped the list.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

After a lot of research (during those middle-of-the-night feedings) I decided to try out a pesto made with arugula, instead of basil. We loved it! (Richie actually said it was the best pesto he had ever had.) The addition of lemon juice and zest makes it really bright and flavorful, and it’s a delicious addition to the standard parmesan, pine nuts and garlic. You could definitely use a different nut if you don’t have pine nuts – I think almonds or cashews would both work well!

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

In addition to being tasty, pasta and pesto meals are so easy to make. (The best kinds of meals, right?) Throw the pesto ingredients into the food processor and you’re done. Toss with the pasta, top with some parmesan and red pepper flakes and dinner is ready. (Leftovers are also delicious!)

5.0 from 2 reviews
Lentil Pasta with Arugula Pesto
Prep time
Cook time
Total time
Serves: 6 servings
  • 3 cloves of garlic, peeled
  • 2 cups arugula
  • juice and zest from 1 lemon
  • ½ cup pine nuts
  • ¼ cup olive oil
  • ½ cup shredded parmesan
  • salt & pepper
  • 12 oz Uddo's lentil pasta
  • shredded parmesan and red pepper flakes for serving
  1. Prepare pasta as directed.
  2. While pasta is cooking, process garlic cloves in food processor until finely chopped.
  3. Add arugula (two large handfuls), lemon zest and juice, nuts, oil, parmesan and salt and pepper to taste.
  4. Process until desired consistency.
  5. Toss with pasta and top with shredded parmesan and red pepper flakes if desired.
Nutrition Information
Calories: 397 Fat: 20 grams Carbohydrates: 38 grams Sugar: 1 gram Fiber: 3 grams Protein: 19 grams


Thanks again to Uddo’s Kitchen for sponsoring this post!

a Rafflecopter giveaway

4 easy trader joe’s meals

Last year, I shared a 5 trader joe’s meals (5 ingredients or less) and it’s been one of my most-popular posts ever since! It seems like we are all looking for quick meals that come together in minutes – I get it.

And I’m back with some more. I visit Trader Joe’s a LOT. It’s two blocks away and now that shopping involves schlepping a stroller + car seat up stairs…I’m there even more because I can only carry one bag (max) at a time. (Is it ridiculous that I still get a bit nervous to leave the house?!) Maybe you shouldn’t answer that…

Easy Trader Joe's Recipes - 5 ingredients or less! |

Ideally, each of these meals would have a vegetable component, but some of these are lacking a bit. So to add a quick vegetable side, try salad greens with dressing (I love their refrigerated Cilantro Dressing), roasted broccoli, or sautéed green beans. If you are really desperate, carrot sticks always work in a pinch, too!

Country Potatoes with Eggs:

Easy Trader Joe's Recipes - 5 ingredients or less! |

The Country Potatoes with Haricots Verts & Wild Mushrroms is one of my new favorite items from Trader Joe’s, it’s SO good! Simply prepare the potatoes as instructed and fry or scramble an egg to serve alongside. It is suitable for breakfast, lunch or dinner.

Turkey Bolognese Pizza:

Easy Trader Joe's Recipes - 5 ingredients or less! |

You know I love my tortilla pizzas! (Pesto Pizza / Healthy Taco Pizza) and I thought trying the bolognese sauce would be a great way to switch up flavors, and get an extra boost of protein. Simply bake the tortilla until crisp (at about 400 degrees), top with sauce (drained as much as possible!) and cheese and bake until cheese has melted. (Brown rice and sprouted tortillas are my favorite to use.)

Falafel Sandwiches:

Easy Trader Joe's Recipes - 5 ingredients or less! |

If you’re looking for a vegetarian lunch or dinner, this is about as easy as it gets! Whip up a quick cucumber sauce, heat up the falafel and pita and your meal is on the table. Combine one container of greek yogurt, a minced clove of garlic and 1/2 cup shredded cucumber with 1 Tbsp olive oil, 1 tsp dried dill, salt & pepper in small bowl and set aside. Heat falafel (takes 2-3 minutes in the microwave) and pita (in oven or microwave) and serve with cucumber slices.

Penne Peperonata with Sausage and Spinach:

Easy Trader Joe's Recipes - 5 ingredients or less! |

I branched out and tried some of the frozen pastas that Trader Joe’s stocks in it’s freezer cases. I didn’t have high hopes going into it and frozen pasta has always seemed a bit ridiculous – it’s so easy to make! Well, it’s delicious. And it’s easy. Remove casing from hot italian sausage (or use sliced chicken sausage) and heat over medium heat until cooked through. Drain and set aside. Prepare pasta as directed. Toss hot pasta over spinach (or try arugula!) and top with sausage.

PS. Looking for more? 5 trader joe’s meals (5 ingredients or less)