Savvy Magazine article on working, being a mom and “trying” to create balance

In this months issue of Savvy Magazine they have an article about owning my own business and being a mom/wife and how it all gets done.  The key for me and my family is establishing clear expectations and everyone helping out. Life is never easy…but we do try to cook at home, eat healthy and have fun!  Here are some shots from the article and  a simple recipe for a vegetarian meal that everyone in the family will love. Head on over to for the full article.

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Roasted Veggie Pasta with Basil & Garlic Butter & Pine Nuts

Serves 4

1 cup of sliced mushrooms

1 cup of rainbow carrots sliced

2 cups of tomatoes quartered

1 cup of yellow squash sliced

1 cup of halved brussel sprouts

1/4 cup of shallots chopped

1/2 cup of sundried tomatoes

pinch of red pepper flake

1 teaspoon of chardonnay salt (or any salt)

1 3/4 oz of toasted pine nuts

4 T of Olive Oil– more if needed

1 Pkg local Pozza Pasta or any good quality whole wheat pasta

4 T of butter soften with chopped basil and garlic

Goat cheese

Oven reheated to 475 degrees

Put veggies on a baking sheet and drizzle with olive oil, salt/pepper and red pepper flake.  Make sure veggies are in a single layer (use two baking sheets if you need to). Roast veggies at 475 degrees for about 15 to 20 minutes. Cook noodles according to directions. Add 4 butter to hot pasta and top with roasted veggies, pine nuts and goat cheese.

Note- use whatever veggies are in season and fresh herbs you can find

Much Love,


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