454g of whole grain pasta, cooked according to package directions, drained (reserve a cup or so of pasta water) & set aside
2 tbsp olive oil
1/2 c diced shallots (about 4 shallots)
4 large garlic cloves, crushed (you really can't have too much)
1 c unsweetened pumpkin puree (canned or fresh)
1-400 ml can coconut milk (I'd live a little & go with full-fat)
1 tsp salt
1/4 tsp+ ground nutmeg (taste at the end & add a little more if you like)
1/4 tsp chili powder
1/4 tsp black pepper
2 tbsp finely chopped fresh sage (+ more for garnish)
To make: In the same pot you cooked the pasta in, heat olive oil, shallots, and garlic over medium and cook, stirring, until fragrant & garlic is golden.
Whisk in pumpkin, coconut milk, salt, nutmeg, chili powder, pepper and sage and bring to a boil. Reduce heat to low, continue stirring, and let sauce cook for 5 minutes or so to thicken up. Add drained pasta back into pot and stir to coat well with the sauce, adding some of...
Watch the podcast episode, above, or listen, below!
Amy Risley built a flourishing skincare line now sold exclusively in Sephora stores across North America, but that success came at a price.
With great honesty, Amy shares her biggest regrets and lessons learned as an incredibly busy female entrepreneur and mom of two teens and provides some sage advice to other working moms.
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I loved talking with Amy - we had an easy flow and a lot of shared perspective on women in business and the myth of "doing it all". I think you'll really enjoy this conversation!
Find out more about Amy and Skinfix at https://skinfixinc.com/