This vegetarian enchilada casserole is one of the best things I’ve made in a long time. I joked on Instagram that I could eat the whole pan in one sitting. It’s the truth. I really could eat the whole pan in one sitting. I didn’t, but I could. I did, however, eat half the pan in one sitting (insert wide eyed emoji here). My intention was to make the casserole and then have it for lunches and dinners throughout the week. Well, it’s been two days and the casserole is gone. My husband ate almost the entire other half last night and then I brought the remaining last bit to work for lunch today. I couldn’t help myself. I have no self control. At least it’s healthy-ish. That’s how I consoled myself after eating half the pan for dinner on Monday night. (more…)
Summer is here! My favorite season. Flip flops, the ocean, tan lines, fireflies and this grilled corn and asparagus salad are just some of the reasons why I love summer. Recently I’ve become obsessed with grilling, which is a good thing because it’s grill weather. I think, for a while, I was slightly intimidated by the grill. I always let my dad or brother do the grilling when I lived at home and when I moved out I lived in an apartment, where having an outdoor grill wasn’t allowed. Now that I have a house and my own grill, I fire it up pretty much all summer long. It’s a great and simple way to get awesome flavor into food.
For Father’s Day, I grilled some sirloin steaks with salt, pepper (and…sshhh…a little bit of butter) and everyone raved about them. They all kept asking me what I marinated the steak in. That’s the magic of the grill, and salt of course. The steaks were a hit but they shared the spotlight with this grilled corn and asparagus salad. It’s the perfect side dish for any summer dinner, picnic or barbecue. It’s also made up of only five ingredients, plus salt and pepper, which I declare freebies. (more…)
I make this cucumber, tomato and chickpea salad, on average, once a week. It’s so easy I could probably make it in my sleep. It’s my go to healthy snack or a quick side for lunch or dinner. I’m sure hubs is sick of it at this point but he continues to eat it with a smile on his face so I will continue to make it.
I make a lot of variations of this salad but the recipe below is generally the basis. It takes 5-10 minutes to put together, depending on how good you are with a knife and prepping the veggies, which is really the only work you have to do. This recipe makes a lot but I keep it on hand in the fridge all week long and, as mentioned above, eat it for snacks or serve it alongside whatever I’m having for dinner.
FYI, this salad screams summer. It’s great to bring to a pot luck or a barbecue. It’s a perfect, easy side dish for any summer party. (more…)
I know avocado toasts are all the rage right now. They’re even on the verge of getting too popular, like kale was a year or so ago. Food, like everything else has its trends and when something gets too much publicity it suddenly becomes uncool. But I don’t care. I’m late to the avocado toast game and I’m sure I’ll get a few eye rolls for this one but avocado toasts are amazing and I <3 them. So, food snobs who are over avocado toasts, look away! Read no further!
These avocado toasts are pretty basic. I made them on Saturday morning when I wanted to eat something healthy but not too healthy and I didn’t want to make anything complicated. So, these are my semi-healthy, uncomplicated avocado toasts. (more…)
In an effort to save money I’ve been avoiding the grocery store and cooking from my pantry, of which I have to say I’m quite proud. It’s fully stocked and newly organized. It’s a walk-in pantry and one of my favorite features of the house. Sometimes, especially when the rest of my house has become cluttered, I just take a walk inside my pantry and stare at the neatly packed shelves.
The process of organizing the pantry was a lofty undertaking but a necessary one in order for me to take stock of what we actually had on hand, which turned out to be a lot. So, this week I’ve been cooking solely from the pantry, trying to use canned items, dried beans, oils and vinegars, etc. One item I’ve used twice in two different dishes is lentils.
Dish # 1 was lentils, spinach and chicken sausage. It was flavored with bay leaves and thyme and salt and pepper. Very hearty and healthy. I used brown lentils in this one. Recipe to come.
Dish # 2 was this delicious lentil curry. The dish reminded me of Indian Dahl because it utilizes some of the same flavors like garam masala, turmeric, garlic and ginger. I used a spicy curry paste to kick up the heat and added a splash of lime juice and cilantro to brighten the whole thing up at the end. It was spicy, warm and comforting, especially served with naan for dipping. I had to stop myself from going back for seconds…or, if I’m being honest, thirds. (more…)
I came up with this recipe on Easter Sunday because I felt like we needed another appetizer. We really didn’t. There were six of us and we had enough food to feed about twenty people but I like to be excessive on Holidays. And parties. And really any occasion where food is involved. So, I made this. I wanted something spring-y and I happened to have zucchini, asparagus and spring onions on hand and I always have a bag of frozen peas in my freezer. I also happened to have on hand my new favorite refrigerator staple, a Pillsbury ready made pizza crust. These things are amazing. They take no time to cook and are super versatile. I mean you can do so many things with pre-made pizza crust. But what you should do is make these spring vegetable bars. (more…)
I’ve been drinking a lot of smoothies lately which means I have not been cooking all that much, but when I do cook, I want it to be healthy and this Slow Cooker Tex Mex Chicken fits that bill.
I wasn’t sure what to call this actually. There are probably a million variations of this recipe because it’s not at all complicated. I’ve made something similar before and the recipe I followed called it Santa Fe chicken. I thought about calling it Mexican chicken because the dish does utilize Mexican flavors, but it’s not authentically Mexican. The recipe felt more like a Tex Mex recipe to me. It calls for flavors like fire roasted tomatoes, black beans, cumin, chili powder, and chipotle peppers in adobo sauce. Hence, the name slow cooker Tex Mex chicken. (more…)
During the month of February I basically revamped my diet, which has been a long overdue project I’ve been avoiding. I’ve been carrying an extra 20 lbs around for the past 4 years and I finally decided I’d had enough and it was time to get my eating habits under control. I have been unhappy with my weight for a long time and so, instead of complaining about it like usual, I tackled it and really committed to healthy eating. Sigh. It hasn’t been easy especially when results have been slow, which are due to a number of factors that I am ironing out and won’t bore you with here. But I’ve lost about 6 pounds, which is better than nothing, and I feel healthier, which is key. I think my hair is shinier and my skin looks better. So, needless to say I’m going to stick with it. I might not be able to keep up the no dairy, no carb, no sugar, no alcohol thing for much longer but I feel like I can keep those things to a minimum now. After all we really shouldn’t be “on a diet” so to speak. We should be making a “lifestyle change”. Any health expert or doctor will tell you that. (more…)
When I was in college, I ate my fair share of Ramen noodles. Shocker, I know. I always had a stash somewhere and when there was nothing else to eat or I was too lazy or too poor to go out, I, like all other college students everywhere, would reach for that block of dried noodles and that yummy seasoning packet full of MSG and call it a day. It was tasty, and salty and not very good for you but it provided the nourishment and the satisfaction needed during those long nights of studying for midterms. It had it’s place. (more…)
This is possibly the easiest appetizer you’ll ever make. Unless you count pre-made appetizers that you just microwave or bake but this one may even rival those because there is literally no cooking involved in this recipe. It’s just assembling.
It’s also perfect for summer because it’s light and refreshing, and like I mentioned above, you don’t have to turn your stove top or your oven on. I don’t know about you but I eat a TON of cucumber in the summer. It’s full of water and the crisp texture is great for a quick, healthy summer snack. Add some cool, creamy goat cheese and a piece of salami and you got it made. Literally.
Bonus: It’s only 3 ingredients! (more…)