Wholesome Eats: Nourishing Recipes for Every Day
the first recipe is Classic Spaghetti Carbonara
- 8 oz (225g) spaghetti
- 4 oz (115g) pancetta or bacon, diced
- 3 large eggs
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions
until al dente.
2. heat the olive oil in a large skillet over medium heat while the spaghetti is cooking. Add the diced
pancetta or bacon and cook until crispy.
3. whisk together the eggs, Parmesan cheese, and Pecorino Romano cheese in a bowl—season with a
generous amount of freshly ground black pepper.
4. Once the pancetta or bacon is crispy, add the minced garlic to the skillet and cook for another minute.
5. When the spaghetti is done cooking, drain it and immediately add it to the skillet with the pancetta and
garlic. Toss to combine.
6. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the hot spaghetti.
Toss everything together quickly and thoroughly, ensuring the eggs coat the pasta and create a creamy
sauce without scrambling.
7. If the sauce is too thick, you can add a little bit of the pasta cooking water to loosen it up.
8. Season with additional black pepper and salt to taste.
9. Serve the Classic Spaghetti Carbonara immediately, garnished with extra grated Parmesan cheese on
top.
Enjoy your delicious Classic Spaghetti Carbonara!
Pan-Seared Salmon with Lemon Butter Sauce
Sure! Here's a recipe for Pan-Seared Salmon with Lemon Butter Sauce:
Ingredients:
- 4 salmon fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions:
1. Season the salmon fillets with salt and pepper on both sides.
2. In a large pan, heat the olive oil over medium-high heat. Once hot, add the salmon fillets to the pan and
cook for about 4-5 minutes on each side, or until they are cooked through and easily flake with a fork.
Remove the salmon from the pan and set aside.
3. In the same pan, melt the butter over medium heat. Add the minced garlic and cook for about a minute,
until fragrant.
4. Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine and let the sauce simmer for a
few minutes.
5. Return the salmon fillets to the pan and spoon the lemon butter sauce over them. Cook for an additional
2-3 minutes to reheat the salmon and allow the flavors to meld.
6. Sprinkle the chopped parsley over the salmon and sauce. Garnish with lemon slices.
Serve the pan-seared salmon with lemon butter sauce with your choice of side dishes such as steamed
vegetables, rice, or a fresh salad. Enjoy!
Here's a recipe for Creamy Chicken and Mushroom Risotto.
Ingredients:
- 1 lb chicken breast, diced
- 1 cup Arborio rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups chicken broth
- 1 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast and cook
until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and the chopped onion. Cook until the
onion is soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
3. Add the sliced mushrooms to the skillet and sauté until they are golden brown and have released their
liquid.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
5. Add the white wine to the skillet and stir until it has been absorbed by the rice.
6. Gradually add the chicken broth, about 1/2 cup at a time, stirring constantly and allowing the liquid to be
absorbed before adding more. Continue adding the broth and stirring until the rice is tender and creamy,
about 20-25 minutes.
7. Once the rice is cooked, stir in the cooked chicken, grated Parmesan cheese, heavy cream, and butter.
Season with salt and pepper to taste.
8. Remove the skillet from the heat and let the risotto rest for a few minutes.
9. Serve the creamy chicken and mushroom risotto garnished with fresh parsley. Enjoy!
Beef and Vegetable Stir-Fry
Sure! Here's a simple recipe for a beef and vegetable stir-fry:
Ingredients:
- 1 pound beef (sirloin or flank steak), sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 onion, sliced
- 2 cups mixed vegetables (such as bell peppers, broccoli, snap peas, carrots)
- Salt and pepper to taste
- Green onions for garnish
- Cooked rice for serving
Instructions:
1. In a bowl, marinate the beef strips with soy sauce, oyster sauce, and cornstarch. Set aside for 10-15
minutes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger,
and stir-fry for about 30 seconds until aromatic.
3. Add the marinated beef to the skillet and cook, stirring frequently, until the beef is browned and cooked
through.
4. Add the sliced onion and mixed vegetables to the skillet. Stir-fry for 3-4 minutes until the vegetables are
tender-crisp.
5. Season the stir-fry with salt and pepper to taste.
6. Serve the beef and vegetable stir-fry over cooked rice and garnish with chopped green
here's a simple recipe for Homemade Margherita Pizza:
Ingredients:
- 1 pizza dough (homemade or store-bought)
- 1/2 cup pizza sauce
- 1-2 large tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves
- Olive oil
- Salt and pepper
Instructions:
1. Preheat the oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Place the rolled-out dough on a pizza stone or baking sheet lightly dusted with cornmeal.
4. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
5. Arrange the tomato slices on top of the sauce, followed by the slices of fresh mozzarella.
6. Drizzle a little olive oil over the pizza and season with salt and pepper.
7. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese
is bubbly and slightly browned.
8. Remove the pizza from the oven and let it cool for a few minutes before garnishing with fresh basil
leaves.
9. Slice and serve your delicious homemade Margherita pizza.
Enjoy your homemade Margherita pizza!
Pasta Primavera
Cook pasta according to package instructions.
Sauté bell peppers, broccoli, and any other preferred vegetables in olive oil.
Toss the cooked pasta with the sautéed vegetables, add a splash of lemon juice, and sprinkle with
Parmesan cheese.
Grilled Lemon Herb Chicken
Marinate chicken breast in a mixture of lemon juice, olive oil, garlic, and mixed herbs for at least 30
minutes.
Grill the chicken until fully cooked, then serve with a fresh salad or steamed vegetables.
Caprese Salad
Slice ripe tomatoes and fresh mozzarella.
Arrange the slices on a plate, then drizzle with balsamic glaze, olive oil, and sprinkle with fresh basil, salt,
and pepper.
Berry Smoothie Bowl
Blend mixed berries, bananas, and a splash of almond milk until smooth.
Pour the smoothie into a bowl and top with granola, sliced fruits, and a drizzle of honey
