Spring has sprung and I've been inspired by the beautiful asparagus that is currently in season. Used in this rotini dish with creamy ricotta and flavourful bacon, it is not only gorgeous to look at but delicious to eat. On this occasion, I've used Catelli's Healthy Harvest Ancient Grains rotini and the slightly firmer texture compliments the asparagus perfectly.
These granola bars are naturally sweetened by banana and are the perfect addition to your breakfast or as an easy portable snack. This nut-free recipe is adapted from Oh She Glows, pared down to what we had in our pantry. Feel free to substitute whatever nuts or seeds you have available. If you choose to use nuts, chop them up into small pieces so the bars don't fall apart as easily. I like this as an alternative to the hot oatmeal breakfast as we head into the warmer months. The only regret I have is not finding this popular recipe sooner!
This salad, despite being vegetarian, is a refreshing, satisfying meal in itself with the meaty portobello, nutty quinoa, creamy navy beans and bright tangy lemon juice. It is easy to make and if you have enough leftover, it makes the perfect work lunch the next day.