Sauteed Asparagus with Coconut Oil

Sauteed Asparagus with Coconut Oil

The first 20 seconds says it all… I’ve watched it a 100 times.  Make that 101. Picture me puckering my lips while elegantly throwing up my hands and using a flowing French accent to say, “No miserable, overcooked asparagus in your kitchen! Make your cuisine a passionate affair!” If you’ve sautéed asparagus, you know how quickly it can turn from crispy to soggy.  AND then you’ve just wasted your money because no one eats the soggy mess.  As the 1980s say, been there done that.  SO stick with me and I’ll let you know how to keep it crispy and scrumptious. If you haven’t taken the coconut oil leap yet, it’s time to jump on before the bandwagon leaves.  Coconut oil and its nutrition benefits are through the roof, off the chain, and wicked good.  Apparently, I’m bringing all the 1980 quotes back tonight.  How did I go from elegant French to parachute pants and big hair in the same post? ANYway, coconut oil has been proven to assist in weight loss, reduce the risk of Type 2 Diabetes, lower chance of heart disease, and improve skin and hair.  Since falling in love with coconut oil, I can’t remember the last time I used butter.  I spread it on anything you normally would spread butter on… like my blueberry waffles, whole wheat bread, and my banana zucchini muffins. As far as crispy asparagus goes, coconut oil is the perfect companion.  This sauteed asparagus is going to be fought over like candy. Here are a couple parting tips.  Coconut oil is meant for low to medium cooking temperatures so make sure you cook on low-medium heat.  Also, you literally only cook asparagus...
Pasta Primavera

Pasta Primavera

Did you know April is peak season for asparagus?  If you want that crispy bright green with no signs of shriveling, the time is now!  There’s nothing worse than stringy or even worse, soggy asparagus.  On the other hand, there’s nothing more enjoyable than having it crisp and perfectly cooked.  Well, I have the recipe.  You just need the asparagus. Okay, pasta primavera is pretty popular.  AND it should be.  Twirling your fork in a heap of quality pasta, fresh vegetables, and juicy chicken would get anyone’s mouth watering.  However… you know the dream can’t all be true since most primavera sauces are loaded with unhealthy ingredients.  Not here, my friends.  You know I love my healthy substitutes and have created a creamy, tangy sauce which compliments all our lovely vegetables. Also, this dish was so quick to make!  If you’re loving the quick-and-pasta combination, check out my Chicken Spaghetti and Spinach Alfredo. I just wanted to give a shout out to Garofalo pasta.  Love ya!  Remember how I refuse to play yo-yo with your brain and talk about products that I don’t literally have in my kitchen?  Well, trust me.  I found this pasta at Costco and have not turned back.  It’s a ‘product of Italy’ and I’m pretty sure this is what Venice tastes like.  Strongly recommend you trying it.  You can purchase it in bulk through Amazon (link below) or Costco. Happy Pasta Primavera Day!  Well… that’s not really a thing, but when you make this pasta it will make you feel like celebrating.  Mangia! PrintPasta Primavera Ingredients1 lbs whole wheat pasta 2 Tbs olive oil 2 large skinless chicken breasts, thawed...

Pin It on Pinterest