Tag Archives: healthy

new food contributor + recipe debut

25 Nov

She approaches love and cooking with Reckless Abandon…our kinda girl. We took one look at Rachel’s blog, appropriately titled Reckless Abandon, and knew we wanted to give her recipes a try…and get to know her with a glass of vino in hand.

That being said, we have some exciting news at Tutto Bella

…{drum roll please}…

Rachel, author and creative cook behind Reckless Abandon, is our first contributor here at Tutto Bella. You will see her recipes here and please browse her site for recipes – your taste buds will thank you.

Her debut recipe does not disappoint…{and our bellies are in need of a healthy salad after stuffing ourselves with turkey, potatoes and gravy and pumpkin pie yesterday}!

Spinach Salad with Cajun Pecans and Poppy Seed Dressing
{recipe by Rachel at Reckless Abandon}

2 bags baby spinach salad
8 ounces pecans
1 (11 oz) can mandarin oranges (or two smaller ones), drained
2 Tbsp olive oil
2 Tbsp Cajun seasoning (I use Tony Chachere’s)
1/2 red onion, thinly sliced

Dressing Ingredients
1.5 cups sugar
1 tsp dry mustard
3 cups (plus 1 Tbsp) vegetable oil
1 cup apple cider vinegar
2 Tbsp chopped white onion
1.5 Tbsp poppy seeds

Make the dressing, which can be made days in advance and kept in the fridge. {You will need a food processor or blender to make the dressing}.
First combine the sugar, dry mustard, chopped white onion, cider vinegar and 1 Tbsp vegetable oil in the food processor.
Process for 2-3 minutes {I know that seems long, but it needs awhile}.

Add the poppy seeds to the mix and pulse a few times.
Slowly add the 3 cups of vegetable oil while the food processor is running. Or just pour some in, process for 20 seconds, add more, repeat, and so on until all the oil is incorporated in the dressing.
Pour in an airtight container. {I used mason jars}.
NOTE: The dressing will separate over time, so just shake again before using.

 In a medium bowl combine the pecans, 2 Tbsp olive oil and 2 Tbsp Cajun seasoning.
Toss with a spoon until the nuts are evenly covered in the spices.
Spread on a baking sheet and bake for 10 minutes and 375 degrees.
Allow to cool before making the salad. {You can also make these a few days in advance}.

Right before dressing the salad, thinly slice the red onions and drain the mandarin oranges.

To make the salad, in a large bowl, toss together the spinach, pecans, onion, oranges and dressing. {Just don’t forget that you can always add more dressing, never remove it…so I start with less than I think I will need, toss and then add more if needed}.

 In Rachel’s words: The mix of flavors is what really gives this salad the wow-factor.  You have the sweet dressing and mandarin oranges with the spicy pecans and a kick from the onions.  I promise this you will make this salad again and again!

{images via Reckless Abandon}


eat {and celebrate} what you sow

8 Sep

OK, I know…fall is almost here. But, before summer is officially over, why not throw a garden party. I’m inspired to do so this year because it was my first year growing a garden {along with my lovely neighbor, Regina}. I came to the conclusion that I am great at growing Kale and Carrots. But first to admit that my areas for much-needed improvement include Spinach and something that I just can’t do in the mountains {unless I start as a plant inside} – Zucchini. There’s always next year!

Invite your mom, girlfriends or neighbors…and with the ideas below, your party will be fabulous…and healthy!

What’s on the Menu?
Caprese Skewers

{recipe via With Style and Grace}
Cherry [or grape] tomatoes – any color, halved
Mozzarella balls, cut into slices
Fresh basil
Balsamic vinegar
Extra Virgin Olive Oil
Sea salt, to taste
Ceramic ramekins

Skewer one tomato half, cut side up. Stack the thin slice of mozzarella, followed by a sprig of fresh basil and then topped with the other tomato half, cut side down – forming a tomatoes mozzarella & basil “sandwich”.
If you have individual dishes, add about 1 tablespoon of balsamic vinegar and 2 tablespoons of olive oil – more or less depending on the size of dish. Rest the tomato skewers on top.
NOTE: You can also serve these on a plate and drizzle the olive oil and balsamic directly over the tomato skewers.

Veggie Pizza
{adapted from Colorado Cache}
8 oz cream cheese
1/3 cup mayonnaise
1 teaspoon dry dill weed
1 teaspoon minced onion {dried onion}
2 cup finely cut veggies {cut in small pieces…I like to use broccoli, red pepper, carrots and sometimes cauliflower}
1/2 cup green onions, thinly diced
1 package Pillsbury crescent rolls

Blend cream cheese, mayonnaise, dill, dried onion in a medium bowl.
Roll out crescent roll onto baking tray and connect ‘seams’ to make one large square with dough.
Bake for 400 degrees for 10 minutes, then cool. Sometimes its less time, so just keep and eye on the dough to make sure it doesn’t get too brown.
Once cooled, add cream cheese mixture and top with veggies, then with green onions.
Store in refrigerator before serving.
Cut in squares and place on pretty serving tray.
Yes, it’s that easy and it’s so yummy!

Corn and Avocado Salad

{adapted from Martha Stewart}
4 shucked ears of corn
1 sliced Hass avocado
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

Heat grill to medium-high. Grill corn, rotating often, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Gently toss with avocado, lime juice, olive oil, and salt.

Veggies in a Cup, Individual Servings
This is so simple, but it’s a garden party, so there has to be plenty of veggies, right?
Place sticks of veggies in a cup, arranged to look pretty, and serve with a side of ranch or hummus.

Serve lavender lemonade in mason jars, like Oprah did for her garden party. Coffee and tea {and champagne or white wine} would hit the spot too.

Pie in a Jar

Read the Pie in a Jar tutorial here. Apple Pie or Cherry Pie – you decide.

Zucchini Bread
{adapted from , found at WebMD}
1 rounded cup of fresh, grated zucchini
1 cup sorghum flour
1/2 cup tapioca starch (sometimes called tapioca flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt 
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
1 teaspoon fresh lemon or lime juice
2 free-range organic egg whites, beaten or egg replacer (1/4 cup liquid)
1/4 cup coconut milk {we used So Delicious}
Optional: 1/3 cup chopped walnuts or pecans

Pre-heat your oven to 350 degrees F. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil the parchment paper.
Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork. Set aside.
In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar. Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth – about two minutes. Add in almost all of the shredded zucchini and stir by hand to combine. If you are adding nuts, stir them in to distribute. Scoop the batter into the prepared loaf pan and using a silicone spatula, even out the top.
Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. Test with a wooden tooth pick –  it should emerge with no crumbs or batter.

Stick with white/ivory colors with an accent of green.

Create a herb wreath to greet your guests with fresh sage, oregano, rosemary, and bay leaves from Swith and Hawkin or make one yourself.

Place a large vase, or three small vases with a hydrangea arrangement from your yard in the center of the table.

Use mini terra-cotta pots filled with herbs such as rosemary, basil, cilantro, etc as place cards. Use popsicle sticks to write your guests names and stick in dirt. You can give as favors, or save for your own herb garden.

Use artichokes as candle holders. Cheap and adorable.

Give guests seeds packets for next year’s garden, or bulbs to plant this fall.

{images via You are my Fave, Martha Stewart, With Style and Grace, Country Living, Intimate Weddings, Elizabeth Anne Designs, Lowes and Thrift Shop Romantic}

denver’s first ‘ciclovia’

11 Aug

Good Afteroon!

Two AWESOME nonprofit organizations, LiveWell Colorado and BikeDenver, informed Tre Sorelle about this great event that is happening this Sunday, August 14th in Denver called Viva Streets. Bring your family and friends to get outside, be active and play in the streets!

Viva Streets

Denver’s First Ciclovia

August 14th, 2011

23rd Avenue, Park Hill, Denver

10am – 2pm

Viva Streets is a one-day celebration that’s made possible when a major Denver street is returned to the people.  On August 14, LiveWell Colorado and BikeDenver will transform 23rd Avenue between Colorado Boulevard and Fred Thomas Park in Stapleton into a car-free parkway for all Denverites to enjoy.  The streets will be closed to cars and will come alive with walkers, bikers, runners, strollers, hoola-hoopers, dancers, paraders, musicians, healthy food enthusiasts and anyone wanting to play in the streets for the day.  It’s a tribute to the power of our city’s streets–to get people moving, to bring neighbors together, and to strengthen Colorado’s healthy, active culture.

 What is a Ciclovia?

This type of event is traditionally called a “ciclovia,” a Spanish term meaning “bike parkway,” but which has been adopted recently by cities across the world to describe one-day street closure events to foster physical activity and civic pride.  Portland, San Francisco, Madison, New York, Los Angeles and others all hold several ciclovias each summer.

 Event activities in parks and along the route include:

A bike parade starting at 23rd & Kearney St. to kick off the event

Instructional “bike rodeo” for kids to learn bike safety and skills; bike demos and mechanics from local bike shops

Local entertainment and music, healthy cooking demonstrations, food vendors

Yoga, zumba and other activities

Kids activities featuring hula hoops, dancing, face painting

Street Closure Information

The intention of Viva Streets Denver is to create a special opportunity for Park Hill and Stapleton to showcase your neighborhood to the rest of the city by hosting this signature event.

On August 14, 2011, 23rd Street will be closed to traffic and street parking from 8am until 4pm—the street will be a no-parking zone starting 8am on the 14th so please remove all vehicles before 8am. The actual event will occur between 10 a.m. and 2 p.m.   Kearney & Oneida Streets from 22nd Ave to 23rd Ave will also be closed for activities.  Intersections with traffic lights along the route will be controlled by Denver police to create “soft closures,” meaning cars will be let through at intervals and coordinated with pedestrian and biker traffic.  All residents and businesses will have access to side streets and alleyways from 22nd, 24th  and 25th Streets.  There will be additional garbage receptacles and port-o-potties to accommodate the event visitors.  Emergency situations will be accommodated.  If you have a special situation, please call LiveWell Colorado at 720-353-4120.

Get Involved!

We encourage you to participate and enjoy this premier event—come out and walk or ride the streets, set up a lemonade stand, have your kids decorate their bikes and participate in the bike parade, or play in the streets however you want.  With your support, we can make Denver’s first ciclovia a huge success!

 Stay informed and get involved at  WWW.VIVASTREETS.ORG

Sign up to receive regular updates on the event.

Sign up to volunteer at the event.

“Like” their ‘Viva Streets Denver’ Facebook page.

You can also call the event information line to get the latest information and ask questions.  720-353-4120

Sponsors for Viva Streets:

{images via LiveWell Colorado}

If you know of a great event, party or shindig, tell us about it!

going clean

14 Jul

My fabulous cousin and aunt have been doing this cleanse called “Clean” since April. They can’t say enough things about it – they look great, they feel wonderful and they’ve each lost 30 pounds! Since my wedding is coming up in a few months, I wanted to hop on-board, too! Now, I’m not one who goes on diets to lose weight (the gluten-free diet is difficult enough!), but I thought that doing a cleanse might help be lost that difficult ten pounds just before my wedding. Plus, my cousin and aunt were continuing the Clean lifestyle and my mom was going to start with me. I had my own personal support team to help me 🙂

About a month ago, I picked up Clean by Alejandro Junger, MD from Barnes & Noble and immediately stuck my nose in. I was absolutely fascinated by this book! It is truly disturbing when you stop and think about how many toxins are inside our body from the air we breathe, the place we live, the cosmetics we use and the food we eat. There are a lot of unnecessary toxins that we feed into our body that harm us. When it comes to food, we can certainly control those toxins.

In the book, Alejandro describes exactly how Clean works. Although there is a lot to it, the #1 rule is to follow this simple formula: Eat two liquid meals and one solid meal per day (the solid meal to be eaten at lunchtime). Snacks in between are allowed, but you must keep a 12-hour window from your last meal until your breakfast the next morning in order for your body to cleanse.

After completing Clean, I feel healthier, my skin is brighter and I’ve lost weight! No more stomach aches, bloating, fatigue or headaches. Clean is a cleanse that makes perfect sense and is easy to do. Only 21 days and you’re clean!

I wanted to share my all-time favorite recipe from Clean: Quinoa Salad with chicken and Mixed Greens (p.254 in Clean). It’s refreshing, delicious, healthy, and super easy to make. Double the recipe and eat it for your lunch all week! You’re going to love it 🙂


2 cups cooked and cooled quinoa

4 (4-ounce chicken breasts, grilled or steamed and thinly sliced)

1 tablespoon chopped parsley

1/4 cup currants

1/4 chopped raw almonds

1/2 cup diced carrots

1/4 cup chopped mint

1/4 cup scallions, cut thinly diagonally

1/4 cup chopped parsley

1/4 cup lime

1 teaspoon agave nectar

1/4 teaspoon ground cumin

1 teaspoon sea salt

1/2 cup olive oil

4 cups salad greens tossed with 2 tablespoons olive oil


1. Steam chicken breast.

2. Put all ingredients except chicken and salad greens in a bowl. Toss together with quinoa. Adjust seasoning to taste.

3. Mound half quinoa salad on each plate

4. Make a bed of salad greens next to quinoa and place the sliced chicken on top.

mmmm… delicious!

{currants not photographed}


Make it your own. I love currants, so I use about 3/4 cup currants in the mix (even though I was in the middle of making it last night and realized that I was out of currants!) Add a few more almonds if you enjoy a ‘crunch’. I suggest using less than 1/2 cup olive oil – I don’t think 1/2 cup is necessary because the mix will get soggy. Personally, I enjoy Quioa Salad without the chicken or salad greens because I love the taste of quinoa so much. Be creative!

If you’re looking to cleanse your body from toxins, lose a few pounds and feel healthy and energized, try going Clean! Visit their site and check out all of the resources that they provide (grocery list, elimination diet foods, daily routines, ect). Happy cooking and Cleaning!

I think this Alejandro guy is a genius 🙂

{imges via tutto bella}

green goodness

15 Apr
spinach, pear and kale smoothie

{image via tutto bella}

Yes, it’s green. And, yes, it’s absolutely delicious. The green color can be scary for people at first, but I’m telling you…once you make this pear, spinach and kale smoothie, you will want to make it again and again. I saw the recipe a week ago, and have made it four times already! It’s a great way to start the day healthy.

I started following blogs about a year ago, and have developed several favorites. Lisa, with style and grace, hosts a fabulous blog (one of my faves) with great recipes, which is where I discovered this pear, spinach and kale smoothie recipe…and it’s so yummy. Even my hubby and kids liked it. That’s amazing for picky eaters!

Spinach, Kale and Pear Smoothie
{recipe adapted from with style and grace}

1 cup spinach leaves, packed
1 cup chopped kale leaves, packed 
3/4 pear (3 slices) 
1 frozen banana (important that its frozen for the consistency) OR 1 cup frozen mango
1 1/2 cups cold almond milk – original almond milk
1 tablespoon agave nectar

Remove the leaves from the center stalk of the Kale – chop (or tear) the kale.  In a blender, combine kale, spinach and milk.  Blend until no big kale bits remain.  Add your banana (or mango), and pear.  Blend until smooth. Then, add the agave nectar. You may also add a few ice cubes to make it thicker.