Monthly Archives: May 2018

Creamy Corn & Tomato Pasta {gluten free & vegan}

This easy & healthy recipe makes the most of summer corn and tomatoes, and you won’t even guess it’s both gluten free & vegan- it tastes that delicious! This dish also holds up super well as leftovers, making it the perfect recipe to double up on for packing school or work lunches during the week.

Total Time: 30 minutes

Serves 4 (makes great leftovers!)


  • 1 package gluten free pasta shells (try one made with lentils or beans for good texture)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 3 ears corn, stripped of kernels
  • 1 ½ cups cherry tomatoes, halved
  • 3 tablespoons pesto (homemade or your favorite store-bought version)
  • 3 tablespoons Vegenaise (or your favorite vegan mayo)
  • 1-2 tablespoons fresh lemon juice, to taste
  • Salt and pepper to taste
  • Fresh chopped basil, to serve


  1. Cook the pasta per box instructions, making sure to salt the cooking water well. Drain and rinse with cool water once cooked.
  2. In a large skillet, heat the olive oil over medium heat. Add the garlic, and sauté until just starting to turn golden, 1-2 minutes. Add the corn kernels, along with a generous pinch of salt, and cook for another 2-3 minutes. Add the tomatoes, and turn off the heat. Add the pesto and Vegenaise, and stir well to combine.
  3. Toss in the cooked pasta, and make sure it’s all well coated with the sauce. Season to taste with lemon juice, salt and pepper.
  4. Transfer to a serving platter, and top with fresh chopped basil. Serve warm or at room temperature. Enjoy!

Note: You can add some shredded chicken, grilled shrimp, or extra veggies to round out your meal. And if you’re neither gluten free nor vegan, feel free to use regular pasta and/or regular mayonnaise.

Moroccan Chicken with Couscous & Fennel Slaw

This savory and satisfying Moroccan inspired dish hits all the nutritional and flavor high notes. Roasting lemons with high heat mimics the traditional preserved lemon flavor prevalent in Moroccan cuisine. The same high heat also caramelizes the onions, making them sweet and delicious. Turmeric, a spice common in Moroccan recipes, acts as an anti-inflammatory in the body, and helps ward off a whole host of disease. Black pepper increases the bio-availability of turmeric, so be sure to include it in your cooking. Fennel offers a bright and bracing component in this dish, and also aids in digestion.

To view the recipe, visit GeoBlue’s website Travel Well Worldwide.

Cinco de Mayo Cocktails with Sipp Sparkling Organics

With Cinco de Mayo this weekend, its the perfect time to add some new tequila cocktails to your repertoire. Sipp Sparkling Organics makes it super simple; just add your favorite tequila and some fresh garnishes to one of their delicious flavors, serve it over ice, and you’re good to go!

I love Sipp because they’re USDA organic, lightly sweetened with agave, and come in really creative and thoughtful flavor combinations perfect for pairing with food. When I was pregnant, I loved drinking these as a virgin cocktail option- it still felt like I had something special and fun to sip on. Below are two of my favorite libations for your Cinco de Mayo celebrations. For best results, pair these cocktails with copious amounts of chips, guac, salsa, and queso.

Zesty Orange Lime Jalapeno 

In a short glass, pour 1 shot of your favorite tequila over ice. Squeeze in the juice of 1/2 a lime, and pour over enough Sipp to fill your glass to the brim. Stir gently, garnish with a twist of orange zest, and enjoy!

Ginger Blossom Vanilla Lime

In a short glass, pour 1 shot of your favorite tequila over ice. Grate in 1/8th teaspoon fresh ginger (more or less depending on how spicy you like it), and pour over enough Sipp to fill your glass to the brim. Stir gently, garnish with a twist of lime zest, and enjoy!