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PHONE: (480) 684-2233

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Nourish Yourself

With so much external drama around, we either forget to nourish ourselves or simply don't know how. Much of the information available on healthy eating, weight loss, proper nutrition, fitness, and self care is either incorrect, incomplete, or provided by people without your best interest in mind. Here you will find a variety of items to help you nourish your body, mind, and soul in the best possible way for YOU!
  • Nourish Exec Chef Dan Santos is Featured Chef in Southern Wine & Spirits Magazine
    http://www.poweredbyprisma.com/sws/ (page 33) Party with us on 
Friday, August 6th from 11 am to Midnight! Nourish Executive Chef Dan Santos 
is the Featured Chef in Southern Wine & Spirits magazine for the July/August/September issue. So we’re celebrating and want you to be there! Get featured Southern Wine & Spirits beverages at special prices: • […]
  • College Times: A Healthy Alternative
    by Ed Baker © Copyright 2010 College Times With today’s trends in eating, it’s becoming increasingly difficult to get together a big group of diverse people – say a study group or a business group – and figure out a place everyone can agree on for lunch or dinner. They’re vegetarian, or the even more restrictive vegan. Or they’re [...] […]
  • Help! How Do I Cook Gluten-Free or Wheat-Free?
    Learning that you, or someone you need to feed, has Celiac’s Disease (This is where gluten injures the lining of the small intestine resulting in weight loss, bloating, diarrhea, gas, abdominal cramps, or vitamin and mineral deficiencies.) or an allergy to wheat may make you feel frustrated or limited in your options.  Don’t despair!  Here [...] […]

Nourishing Quotes

"One cannot think well, love well, sleep well if one has not dined well." ~Virginia Wolf.

Boost the Heathy Factor of Baked Ziti AND Save Time

Save time by skipping one or more steps while making your dish heathier!

Save time by skipping one or more steps while making your dish heathier!

To save time and increase the healthiness of your next baked ziti or lasagna, skip cooking the noodles and add veggies that hold a lot of water which will absorb into the dry pasta and will capture crucial healthy vitamins.

  • Cover the bottom of a baking or casserole dish with about 1/4 c of tomato sauce.
  • Add about 3/4 box dry ziti or corkscrew pasta
  • Add a layer of fresh or frozen sliced zucchini, a layer of fresh or frozen spinach, and a layer of sliced squash or carrots.
  • Add a thin layer of low fat ricotta cheese.
  • Pour 1-1/2 jars to 2 jars of pasta sauce on top, and gently shake the casserole dish to help the sauce settle into the open gaps.
  • Add about 1/4 c of veggie bouillon to the top and gently shake again. (Add any remaining tomato sauce if you have room.)
  • Cover dish and bake at about 350 for 45 mins to an hour.
  • Add mozzarella on top in the last 5 minutes of cooking.

* NOTE: Make this dish gluten free by using brown rice pasta, artichoke pasta, or other gluten free noodles.

*NOTE: If you like to add meat to your baked ziti, add a layer of pre-cooked ground turkey, ground chicken, or ground beef on top of the veggies and under the ricotta cheese layer.

*NOTE: If you choose to use frozen veggies, don’t worry about thawing them (another time saving step) layer them into the baking dish right from the freezer.

In addition to saving time you would have spent pre-cooking the pasta, the pasta will absorb all the liquid from the veggies, capturing the vitamins usually lost when cooking and draining these veggies of their excess liquid.  It’s a double bonus!

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