Pistachios are becoming an increasingly popular snack. Not only are they delicious, they provide many vitamins and minerals. One cup dry-roasted pistachios provides approximately 35% DV Potassium, 48% Dietary Fiber, 52% Protein, 13% Calcium, 27% Iron, 70% Vitamin B6 and 33% Magnesium (source).

A member of the cashew family, the pistachio, or Pistacia vera, is grown in various countries around the world and is said to have been first cultivated in Western Asia. Consumed as far back as 6750 BC, the pistachio is a desert plant that can thrive in a wide range of temperatures, though it does not respond well in humid climates or those which provide too much water. Each tree produces approximately 50,000 nuts every two years (source).

Try these green-colored beauties atop some Cinnamon Banana Muffins. If you prefer, pistachios can be replaced with the nut of your choice.

Cinnamon-Banana Muffins…

Every year, long before the holidays approach, I picture endless hours of leisurely family fun. Yet I’m somehow always surprised that our holiday season seems at least as rushed and over-scheduled as it is relaxing.

This Baked Stuffed Pasta recipeis the hero of this tale, because it’s elegant and impressive, yet deceptively easy to prepare on a very busy day. It’s perfect for a holiday celebration, when time is scarce, expectations high, and a few shortcuts welcome. With just five ingredients, each one can be prepared in advance.

Instead of cheese, these pasta shells are stuffed with a delicious and creamy mashed potato and spinach filling. Smothered in a zesty red sauce, the shells are then oven-baked until piping hot.

I like to prepare a large batch of spicy marinara well ahead of time, adding grilled bell peppers, zucchini, and sweet onions. I blend the sauce until almost smooth…

This is incredibly easy to make, but most importantly, it’s moist and delicious!

INGREDIENTS:

1-1/2 C granulated sugar

2/3 C canola oil

1 (14-oz) can coconut milk

1/4 C soy milk

1/4 C lemon juice

3 Tbs lemon zest

2 tsp vanilla extract

3 C flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1-1/2 C shredded unsweetened coconut

A few tablespoons confectioners’ sugar

DIRECTIONS:

Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Stir to combine, then stir in the coconut. Pour batter into the Bundt pan, Bake 1 hour or until a knife inserted  through the cake comes out…

I am about to share one of the most delicious recipes in the world with you.

I went to Hungary 3 summers ago on a backpacking trip with my best friend. It was about three weeks into our trip and we both had just come down with this nasty stuffy cold. After trying to search the pharmacies for a good decongestant (and failing) we spent our time taking short walks, drinking lots of juice and relaxing and rejuvenating in the famous Budapest Széchenyi Baths, and finding ourselves underground in these weird caves under Buda Castle (seriously though, what were those things?!).