Recipes & Grocery List from Last Week

March 26, 2017

Healthy Cod

If I can I do my grocery shopping on Saturday morning. I've turned it into a kind of ritual where I relax in bed Saturday morning while I look up recipes or brainstorm new recipes with my husband. Once the list is complete we hop up and head to the store. We try to get there early Saturday morning so the store is empty. With the list in hand we divide and conquer. For some reason I love having the grocery shopping done and my fridge full by 10am on a Saturday morning. I normally make around 3-4 dinners a week so I thought I'd share my grocery list and the recipes I'm making in case you guys just want to copy what I've done. For the work week I try to be relatively healthy, but sometimes I'll stray away. Let me know via Instagram (@clairecraves) or Twitter (@clairecraves) if you have any questions or comments!


Healthy Cod

Pistachio-Crusted Cod
This was SO good and super healthy – I’ll definitely be making it again. Instead of Martha’s couscous I just bought whole wheat couscous and mixed some parsley.

Farro Salad

Bon Appetit’s Herby Barley Salad with Mushrooms
Another healthy and delicious recipe. I didn’t use barley because I already had farro which was a great substitute. In my opinion you could probably use farro or quinoa as a substitute – maybe even wild rice…mmm..

quinoa salad

Moroccan Chickpea Quinoa Salad
If you haven’t noticed I really like grains mixed with vegetables – this one is pretty easy especially if you just buy the carrots pre-chopped (I know it’s more expensive, but sometimes it’s worth it)

pasta salad

Apple, Grape and Pecan Pasta Salad
Here I used whole-wheat penne instead and it was so good. I definitely had enough for leftovers when I followed the recipe.

I also made this snack:

healthy protein balls

Coconut-Lemon Energy Balls

If you like the taste of lemon you will love these – lemon is probably my favorite flavor on this earth so I loved these little snacks

Grocery List:
Rough Cost: $85

(This grocery list is organized based on my grocery store’s layout, feel free to adjust for yours. I also decreased the recipe sizes since I’m only cooking for two. I have added an asterisk next to the items I already had in my pantry)

  • 5 Lemons
  • 2 apples
  • Grapes
  • Bag of shredded carrots
  • Scallions
  • 2 shallots
  • Garlic*
  • Parsley
  • Thyme*
  • Cilantro*
  • 8oz Mushrooms (any kind you like)
  • Parmesan Cheese
  • Honey*
  • Whole wheat penne
  • Barley or Farro*
  • Cod Fillets (I got two 6oz)
  • 1 (150z) can of Chickpeas*
  • Whole wheat quinoa*
  • Pecans (3/4 cup worth)
  • Pistachios (about a cup’s worth)*
  • Cashews (1.5 cups worth)
  • Dried Dates (1/3 cup worth)
  • Golden Raisins (1/3 cup worth)
  • Dijon Mustard*
  • Vegetable Oil*
  • Olive Oil*
  • Coconut Oil*
  • Shredded Coconut*
  • Salt*
  • Ground Black Pepper*
  • Chili Powder*
  • Cumin*
  • Turmeric*
  • Unsalted butter*


Lasagna Rolls Ups with Butter Sauce

March 26, 2017

I mentioned this on my @clairecraves Instagram account, but I was in a car accident about 3 weeks ago. Definitely nothing major, but I did get some bad whiplash that I'm still recovering from. I just went back to the doctor and looks like I'll have to go to physical therapy for a few weeks to recover. In other words, it's been an eventful few weeks, but things like this always make you so grateful for what you have. Anyways, because of the whiplash I didn't go out much today and just took it easy, but one good thing that came out of that is this new recipe! I got hungry and rummaged around for things in the house which resulted in this buttery goodness. Let me know what you think! Right now my comments aren't working on the blog, but reach out on Twitter (@clairecraves) or Instagram (@clairecraves)!

(Makes 12)

  • 12 uncooked lasagna noodles
  • 2 cloves of garlic, minced
  • 1/2 cup butter
  • Juice and zest of 1 lemon
  • 1 (15 oz) container ricotta cheese (I went with whole milk ricotta, because YOLO)
  • 3 tablespoons of fresh basil, chopped (save some for the end)
  • 2 cups freshly grated mozzarella cheese
  • 1 cup freshly, finely grated Parmesan cheese, divided
  • Salt & freshly ground black pepper
  • OPTIONAL: Balsamic Glaze and/or Mike’s Hot Honey


  1. Preheat oven to 400 degrees
  2. Boil salted water for the lasagna noodles; once you have a rapid boil cook the lasagna noodles according to package instructions
  3. While the water is boiling combine ricotta, mozzarella, parmesan, basil and lemon zest in a bowl; season with salt & pepper to taste and set the bowl aside
  4. To make the sauce add the garlic and butter to a pan on low-med high heat – while the butter is still melting add a lot of freshly ground black pepper (roughly 2 tablespoons) on top of the butter

  1. Once the butter is melted add the juice of 1 lemon
  2. The sauce will look pretty watery so slowly add Parmesan cheese until it thickens slightly (about 1/2 cup, but this will depend)
  3. Leave the sauce on low heat while the lasagna noodles cool off
  4. Once lasagna noodles are cool add the ricotta cheese mixture


  1. In a baking dish add some of the sauce so it coats the bottom and place the lasagna roll ups on the pan and then pour the rest of the sauce on top
  2. Place in the oven for 7-10 minutes
  3. When plating pour some of the sauce mixture from the baking dish on top of your lasagna rolls and sprinkle with fresh basil
  4. OPTIONAL: I put on some balsamic glaze on one and Mike’s Hot Honey on another – I think the balsamic glaze was my favorite