As I type this, I have a nine-week-old baby boy napping next to me. Being a first-time mom has been incredible, my days filled with so much happiness. But let’s be real; it’s also been an adjustment as I figure out how to make time for things other than caring for my little munchkin – especially when it comes to cooking. Whereas BB (before baby) I’d be happy to spend a lot of time preparing a meal, I just can’t do that now. Everything I make these days has to be two things: nutritious and quick-to-cook. Which means: hello, skinnypasta.
My husband and I have always relied on skinnypasta for delicious and nutritious meals but we’re appreciating it even more now. There’s nothing easier than pulling a package of skinnypasta HIGH PROTEIN or skinnypasta SUPERFOOD TEFF pasta out of the freezer and knowing we can have a healthy meal ready in minutes, whether we combine it with a simple tomato sauce or olive oil, herbs and whatever veggies we have on hand.
My latest go-to skinnypasta meal is thanks to a recipe I came across on Ambitious Kitchen, one of my favorite cooking sites. I made Monique’s Creamy Roasted Butternut Squash with Peas and skinnypasta HIGH PROTEIN Linguine last week and loved it so much that I made it again last night. If you love butternut squash, you have to try this easy, tasty recipe. And to make things even easier, I used pre-diced frozen butternut squash, raw garlic and regular cream cheese because it’s what I had in my fridge. But, as she points out, you can easily make this recipe vegan and it can also be gluten-free if you use skinnypasta SUPERFOOD TEFF Penne or Macaroni. It’s so, so good. And so, so healthy.
With our frequent skinnypasta meals providing healthy fuel and quality nutrition, I’m thinking I may have to tackle these cookies when I have some time. Because, while they may not be healthy, cookies sure are good for the soul. And that’s worth a lot, too.