Simple Basil Pesto

If you have been following along on my Instagram for awhile, you know that my garden has been quite fruitful this summer. My basil plants flourished wonderfully leaving me with it coming out of my ears. Most has been picked to add into salads or dried for future use (later post to come). However, this extremely fragrant and delicious way to use basil is one of my favorites and of course a basil staple.

Only a few ingredients, most of which you may have on hand, create a delicious pasta sauce or topping for bread, chicken or fish. By freezing in an ice cube tray, you can pull some out whenever you need it too!

Pair your pesto dish with a buttery, smooth Chardonnay. Dove Hunt Dog is great choice. The hints of lemon and apple are a nice crisp counterbalance to the sweet and garlicky pesto.

Simple Basil Pesto

Recipe by Not So DoughieCourse: EntreeDifficulty: Easy


Prep time


Cooking timeminutes

serve with pasta, chicken or fish


  • 2 cups packed fresh basil leaves

  • 1/4 cup pine nuts

  • 2 garlic cloves

  • 1/2 cup Parmesan cheese

  • 2/3 cup olive oil

  • 1/2 cup water

  • salt & pepper


  • Combine all ingredients except salt and pepper into a food processor or blender.
  • Blend until smooth.
  • Season with salt and pepper to taste.
  • Serve immediately or pour into ice cube trays and freeze. Once frozen, place cubes into a zip lock bag and freeze up to 6 months.


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Hello to old followers and new! I am happy to have you here.

So why start NSD again? I guess… why not? Sure, blogs can be very time consuming, but to me it is my outlet & fun way to share things with friends and family. I don’t plan to work to make NSD be the next big thing because frankly working full time and parenting a 2 year old & 8 month old doesn’t allow oodles of extra time. I plan to share simple recipes, my adventures in parenting, information on my side hustles, and just life in general during the pockets of my free time.

Just some housekeeping items for today!

  1. Follow me on Instagram! @czubasn
  2. Like my facebook page here:
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That’s all for today. Thanks again for following along! I appreciate you being here and look forward to your comments.

Until next time, I hope you and your loved ones are safe & staying sane during this crazy year.

coming soon…

No Bake Peanut Butter Banana Oat Bites


I’d be lying if I said I wasn’t in a cooking rut.  My imagination cap must be missing and I’ve struggled to come up with unique dishes to share.  In the past two months, I don’t think I’ve made anything that has WOWed me.  We’ve gone back to the basics and that’s OK… spaghetti, tacos, chili etc…

With the colder months upon us (it’s snowing outside as I write this), I usually find myself spending more time researching recipes, tweaking them my way and being a little more adventurous in the kitchen.  Here’s to hoping that past trend happens again…

For now, I wanted to share a no-bake sweet treat.  They seem like a dessert, but they really offer some great nutrition.  Oats give a great source of fiber and make you feel much fuller longer.  The addition of the bananas give the bites the added sweetness they need without any extra sugar, plus hey who doesn’t love potassium.  Peanut butter can easily be substituted with almond butter which packs in the protein.  The chocolate chips… why not?

Grab one or two with your morning coffee for a quick on-the-go breakfast or have between meals to keep you full and avoid the bad snacks we sometimes lean towards.

I hope to experiment with more variations and share any good ones I come up with here!

no bake peanut butter-banana bites
Prep Time:  5 minutes   |||   Cook Time: 0 minutes   |||   Servings:

1 ripe banana
1/2 cup creamy peanut butter
1 cup Old Fashioned rolled oats
1/4 cup chocolate chips
1 tsp H20 (if needed)
Optional add ins: chia seeds, peanuts

1. In a bowl, mash the banana until smooth
2. Add the oats, peanut butter, and chocolate chips.  Stir until thoroughly combined.
3. Add water if needed to help combine all together
4. Refrigerate for 1-2 hours
5. Roll into balls and serve chilled or store in tight container in the fridge for about 3 days.

Making a Return…. And Vegan Pumpkin Muffins

Family & Friends,

I can’t believe Not So Doughie has been out of commission for the past 2.5 years!  However, I am back and excited to share some new recipes.  Over the years, I’ve received several requests to bring the blog back to life, which was great to hear.  Blogging takes a lot of time & work that’s for sure, but I definitely enjoyed and missed it!

I decided Not So Doughie will be my place to of course share healthier recipe, but I don’t plan to ensure I have the most perfect picture to share to increase “likes”, get more traffic, etc etc… Let’s be serious there are millions of blogs out there so becoming the next Pioneer Woman just isn’t my plan.

So without further ado, I welcome you back and look forward to seeing your comments & sharing some Not So Doughie meals!


September 1st rolls around and PUMPKIN is everywhere.  Personally, I think people need to pump (<– pun intended) the brakes on this obsession.  I mean, people obsess over a gourd….  Don’t get me wrong, I love the flavor pumpkin and am happy to enjoy a delicious slice of pumpkin bread and the occasional PSL.  That being said, I decided the other day to try to concoct a healthier, Not So Doughie, pumpkin muffin.

After watching What the Health (many opinions on this documentary), I became a little intrigued with a plant-based diet.  So when researching different muffin ideas, I decided to put together some of my findings on substitutions to create these Vegan Pumpkin Muffins.

I was a bit skeptical at first because I love butter and just didn’t want them to come out dry and dense.  However, they are perfectly pumpkin-y, cinnamon-y, fall-y and delicious!  I hope you enjoy!

Prep Time:  5 minutes   |||   Cook Time: 25 minutes   |||   Servings: 6

1 cup All purpose flour
1 1/2 tsp baking powder
1 tsp (+ a pinch) ground cinnamon
1 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 Tbsp granulated sugar (optional)
1/2 cup pure Maple Syrup
1 cup pumpkin puree
1/4 cup olive oil (other options: coconut oil [this will make them coconut-y], canola oil)

1.  Preheat oven to 350.  Line muffin tins with liners.
2.  In a large bowl, combine all the dry ingredients except for the sugar.
3.  In a separate bowl, combine the syrup, pumpkin & oil.  Throughly mix.
4.  Gently fold the wet ingredients into the dry.  Stirring until combined and smooth.
5.  Pour into muffin liners, evenly distributing the batter.  Smooth the tops.
6.  Bake for 25-30 minutes.  Use a toothpick to ensure thoroughly cooked (it will come out clean).
7.  In a small bowl, combine the pinch of cinnamon and sugar.
8.  As soon as the muffins come out of the over, sprinkle cinnamon sugar mixture over them.
9.  Serve immediately or store 3-4 days in airtight container.


Roasted Beet & Goat Cheese Stacks

Not very many people like beets. They definitely are an acquired taste, a taste I strongly suggest you try.  The first or second time may still gross you out, but I am telling you, try them prepared homemade or professionally (NOT FROM THE CAN) and you will be pleasantly surprised.  They are sweet, yet Earthy and rich in various nutrients.


Last year, I was out to dinner in Chicago celebrating my sister’s Master’s graduation.  We were at a restaurant known for their chicken and waffles, which were amazing.  Our table tried the beet appetizer on the menu, most guests at the table skeptical and uninterested.  However, the stacks of deep purple goodness were welcomed and thoroughly enjoyed.  Ever since we had this recipe I have wanted to create some type of beet stack similar to this one.  Unfortunately, Bryan is not a fan and so I never buy any while at the store.


Fortunately, Bryan’s mom planted beets in her garden this year so I received my first batch of beets last week.  You can’t get much more organic than produce from your own backyard.  I can’t wait to have a large yard one day so I can have my own garden!  So when Bryan came home with the bag of beets I knew I wanted to create a stack like the one in the restaurant.  I wanted it to be a simple bite that I could enjoy before our dinner  (Grilled Chinese BBQ Pork Tenderloin) and not be full.


I had some delicious, creamy goat cheese in the fridge that I sliced into small medallions as the 2nd star in my stack.  A simple sprinkle of parsley from my balcony garden and a drizzle of balsamic vinegar completed my creation.  These are very easy (although a bit messy, they stain your hands pink) to prepare and very beautiful.  Prepare these stacks and encourage your guests to try them.  So don’t be shy and quickly move on to your next blog, give the beet a try!

roasted beet & goat cheese stacks

Recipe by: Sara
Prep Time:  5 minutes   |||   Cook TIme: 1 hour   |||   Servings: 4  |||   Difficulty: Medium

~8 beets (2 per person, depending on size)
~4 oz goat cheese
8 garlic cloves, peeled
2 Tbsp olive oil
2 tsp balsamic vinegar
1 Tbsp parsley, chopped
salt and pepper

1.  Preheat oven to 400 degrees.
2.  Remove the stems and greens from the beets.
3.  Place the beets on some tin foil, leaving enough room to wrap up into a pouch.  Add the garlic cloves to the beets and drizzle with olive oil.
4.  Sprinkle with salt and pepper and close up the foil pouches.  Place in oven directly on the rack.
5.  Once fork tender (about an hour) remove and use a paring knife to remove the peel.
6.  Cut the beets horizontally and stack them back up alternating with the goat cheese.
7.  Sprinkle with the parsley and drizzle with the balsamic vinegar.
8.  Serve warm or chilled.


Alaskan Salmon with Mustard Chive Yogurt Sauce


These past two months I have focused on eating clean and healthy as often as possible.  My healthy eating tends to be not as strict on the weekends, but I figure that is okay as long as I am focused on healthy eating during the week.  I also have been working out about 3 times per week.  The number on the scale doesn’t seem to want to budge.  It’s frustrating and I know I shouldn’t go by the scale, but I am human.


Picking up a 4th work out day each week hopefully will help as well as learning a bit more about nutrition.  I recently finished reading the book Clean Green and Lean.  The book is a bit extreme with clearing out the toxins – no candles (combustion fumes), get rid of all carpet (ok I don’t have the funds for that project), no febreeze spray.  I mean some points in the doctor’s book were at bit extreme.  However, he definitely explains the benefits of eating certain foods organically and what foods to avoid entirely from your diet.

There’s a portion of the book that discusses fish and how farm raised salmon contains a lot of toxins.  I knew this from reading other articles and nutrition books, but this book had a lot more detail on the subject.  Although it is cheaper and bountiful, the benefits seem to be not worth it.  The night I finished the book I went to the store and stocked up on organic produce, Alaskan salmon and other organic goods for the week.  In a future post, I will what foods I always buy organically and what ones are clean enough to buy regular.


I love this recipe for a simple weeknight meal and also when you aren’t interested in making a fuss in the kitchen.  The Mustard and Chive sauce is not cooked at all and the salmon is baked or grilled in under 10 minutes.  Prepare this simple meal on a hot night to avoid having to use much heat.  The oily, protein-rich salmon is complemented nicely with the creamy, slightly spicy, fresh lemon sauce.

Do you eat organically?  If so, what foods are your MUST eat organic?

salmon with mustard chive sauce

Recipe by: Sara
Prep Time:  5 minutes   |||   Cook TIme: 8-10 minutes   |||   Servings: 4  |||   Difficulty: Low

4 Alaskan salmon fillets
1 lemon
1 cup plain Greek yogurt
2 Tbsp chives, chopped
1 Tbsp dijon mustard
1 tsp olive oil
pinch of cayenne
sea salt
black pepper

1.  Preheat the oven to 350 degrees or grill to medium heat.
2.  Season the salmon with salt and pepper.
3.  Cut 1/2 of the lemon into thin slices and place on top of the salmon.
4.  Bake or grill for 7-10 minutes, depending on thickness.
5.  Meanwhile, in a bowl combine the yogurt, chives, juice of lemon, mustard, oil, salt, pepper, and cayenne.
6.  Once salmon is done, top with yogurt sauce and serve with a lemon wedge.