Turkey and Mushroom Meatball with Olive Cream Sauce over Sweet Potato Pasta

I'm constantly tip-toeing the line between healthy food and food that others actually want to eat. For the record, my friends do like the food I create, but they also crave those classic fatty comfort dishes...especially during these blasted cold months.

In this comfort dinner redo of classic spaghetti and meatballs, swapping sweet potatoes for pasta may seem completely out in left field, but when quickly sauteed in a touch of butter these faux 'noodles' are delightfully chewy and satisfying.  Yes, I did say butter; once in a while a touch of high quality butter really does the trick (though ghee, olive oil or coconut oil would all work as well.)

To take the sweet potato linguine a step further I tossed in a garlic cream sauce made from cashews. I know it sounds weird but if you haven't tried making cashew sauces, you really need to. Cashews are the new bacon ... not quite. But they create an amazing base for desserts, mayos, dips and so much more.  My olive cream sauce has a bite from the raw garlic, but the salty spicy combo shines against the buttery sweetness of the 'spaghetti'.

Garlicky No-Noodle Mushroom Lasagna with Soft Egg Yolks

This isn't your typical lasagna. There's not red sauce, no cheese and no pasta. So why did I even call this a lasagna? it's layered like one....that might be the only reason. Doesn't really matter cuz the result is pretty damn tasty and interesting.

Here is the thing, as much I love pasta (especially my home made pasta) I need to also find ways to replace pasta noodles for a healthier, gluten free lasagna option. I've done the classic substitutes of zucchini, eggplant and beets. But then I came across an idea to use an egg white 'crepe'.... wha?

Most things I create focus on anti-inflammatory, foods that bring the inflammation down. Garlic, ginger, turmeric are key players. Mushrooms help with sleep, learning and memory. This is a can't miss tasty and healthy dish.

This will look like a lot of steps at first glance; take a deep breath and read through them first. It really is more simple than it appears and comes together quite quickly. Set out all of your ingredients, take a moment to pre-chop and it will be a fat and happy snap.

Lentil, Spinach and Mushroom Dahl with Apricot Chutney Yogurt

I've been catering seminar lunches at my favorite Physio Therapy place- Entropy. Their focus is on complex  conditions and restoring hope - something I can personally speak deeply about. Preparing food for this group is like cooking for friends who admire healthy options, we all are connected  through our strive for wellness, which goes beyond just food.

Dahl is basically a stew that can be made from lentils, chickpeas or black beans. For this dish I went the lentil route, the organic green lentil route. Then I stuffed  it full of mushrooms and spinach and topped it off with cumin, garam masala and a touch of curry.

A veggie lentil stew isn't necessarily boring, but my chutney yogurt creation is what really brings this dish alive. Pulling from my recent Moroccan visit, a touch of sweet really shines with ethnic spices and the creaminess calms the heat (if you decided to go heavy on the jalapeno.)

This dish pretty much cooks itself, it just needs your love and  some good friends to appreciate it.

Delicious Mushroom Grain Veggie Burger

This post has move to Happy Eats Healthy Mushroom Grain Burger

Polenta with Ginger Mushrooms

In talking with a friend recently, she mentioned how she could use some help for extending her healthy cooking knowledge and skills. Quinoa salad is great, but seven days a week will wear on anyone's palate.

I choose to work with polenta because it's so tasty, versatile and easy on the pocket book. Serve it creamy with any kind of ragu or warm, savory topping and it's a hit. Or pour it into a pan and let it setup up (think jello with structure) then cut it into shapes for a Gluten Free bruschetta, sandwich bottom, or even for a new take on a crouton.

This savory ginger mushroom topping is a pleasant surprise. The ginger gives such a light, zingy punch that you don't typically expect with sauteed shrooms; it really moves the polenta out of the traditional Italian mindset.

Start with this healthy and satisfying Fat and Happy polenta dish and then see how many creative versions you can come up with.

Yummy Mexican Mushroom Pizza

I'll admit on on a bit of a roll with vegetarian recipes as of late, focusing most of my food intake on a plant based diet. This is healthier way of life, easier on the digestion system and it makes me feel better.

In these tasty little pizzas, the mushrooms give the illusion of meat while the black beans kick in for a healthy dollop of protein to keep you full and satisfied. The tomatillo salsa seals the whole deal with a taste of freshness. Crispy corn tortillas substitute in for dough making the whole thing a delightful treat.

Because not everyone is vegetarian, it's important that I create recipes that are layer-able - meaning you could easily add a layer of meat on without detracting from the original flavors. Add a little ground beef, chicken or chorizo when sauteing the onions for a meatier pizza.


Try these super yummy Mexican Mushroom Pizza's today; they will leave you Fat and Happy without feeling like you need a nap because you just OD'd on a heavy, greasy, cheese-laden pie.