Maddy Douglass

Knitter, lawyer, and safer beauty advocate in San Francisco. 

Loves coffee, crafting, and cheese plates.  


Mission: Make Pasta Healthy

Have you seen The Newsroom? Do you remember when Will McAvoy went on his "mission to civilize"? Well, I have a mission too, and it is possibly the most important undertaking of my 29 year old life.


I'm on a mission to make pasta healthy.

If you've been following along at all, you know how often I carboload throughout the week. That is: too often. But sometimes I avail myself of a delicious linguine or fettuccine or tagliatelle packed to the proverbial gills with vegetables and a splash of heart-healthy olive oil and I feel slightly less food-guilty about eating that three nights in a row.

Want to learn how? It's not hard!


Ingredients (serves 2-3):

- 8-10oz pasta (depending on your desired pasta-to-veggie ratio) - 10 grape tomatoes, halved, for each serving - 1 whole can white beans, drained - 2 zucchini, chopped - 1 whole lemon, juiced - 2-3 tablespoons olive oil for mixing - parmesan, salt, pepper for garnish


Step 1: Cook your pasta according to the package's instructions. For the last minute of cooking, throw the chopped zucchini and the white beans into the water. Drain all together.


Step 2: Add the lemon juice, olive oil, and tomatoes. Mix well with tongs.

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Step 3: Serve with real napkins. Top with salt and pepper. Add parmesan if desired.

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This dish has protein (beans), fiber (zucchini), sweetness (grape tomatoes), and lots of lemony carbs.

...You're welcome.


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