The whole premise is simplicity; preparing each veggie well and letting the flavors complement one another. It’s so healthy, as you’ll see, but flavorful in a seriously addictive way. Like, “eat the whole bowl in one sitting way”. It’s a bit of work but it’s all the side you’ll need for the perfect summer dinner – add grilled chicken, fish, steak or sausage and you’ve got it made in the shade.
Have you ever been to Cape May, NJ? It’s the best. Amazing restaurants, beautiful beaches, fun shops, and quaint horse and carriages all over the place. Fun fact, I was a horse and carriage driver and tour guide one summer. It’s true, and I still have the vest.
I’m a bargain shopper by nature, so it was hard to pass up zucchini being sold for 25 cents at my local farmers’ market recently. But buying an apocalyptic supply of zucchini left me with one tiny problem: What the heck could I do with all of it? If you remember these zucchini turkey burgers from way back, you already know that grated zucchini both inspires and challenges me. So now that I snuck zucchini onto your dinner plate, I’d thought I’d take on breakfast. Ergo: Double Chocolate Zucchini Muffins.
I probably don’t drink enough water. I don’t carry one of those unbreakable bottles everywhere I go and hot water with lemon to start my day sounds depressing – coffee coffee coffee (there’s a dance that goes with that chant).
Ah, peanut butter and jelly. With two kids not yet in school, I make a lot of peanut butter and jelly sandwiches. Because of the type of bread, peanut butter and jelly that I use, this is a 100% healthy meal for the kids that they enjoy eating. Double win. What they won’t eat is crust (are they chatting about this at gym daycares and church nurseries? Everyone! Tell your parents we refuse to eat crust! Crust is gross!) so I factor two sandwiches’ worth of crust into my lunch each day.
If you’re anything like me, a small amount of chocolate is necessary after almost every meal. Bittersweet Ghiradelli chocolate chips are in my pantry and I routinely grab a handful every morning while I’m waiting for my coffee. Chocolate and coffee pair famously well, no?
Sometimes when I’m hungry and there isn’t prepared food in my fridge, I make a meal of the kids peanut butter and jelly crusts, almonds, an apple, and half a bag of tortilla chips. It’s for this reason that I try to keep prepared food in my fridge, obviously. This salad is a mix of healthy veggies, protein-rich beans and cheese, and satiating fats. It can be eaten alone, tossed over noodles or mixed with salad greens. I recently doubled the amount and brought it as a side salad for a potluck BBQ; I gave some of the leftovers to our gracious hostess and she immediately followed up for the recipe. Though it’s been on the blog for a while now I thought it deserved to be revamped as BBQ season is quickly approaching.
Guys – this cake. This cake is so good. It’s the most moist pound cake I’ve ever had. The lemon flavor is potent so every bite packs a punch in the most fresh possible way.
I grew up with an Italian (American) father who liked to tell me I wasn’t Italian enough. You don’t like green olives stuffed with meat and cheese? You’re not Italian. You don’t like raw-seeming prosciutto wrapped melon? Nope, not Italian.
Alternate title could be “I didn’t know key lime pie was so easy to make”. And also, “I didn’t know that I am obsessed with key lime pie”. True, this is a rather tropical dessert, but my taste buds didn’t care as I dug into a second slice.
Look, cake is bad for you. If I want cake, I don’t want it made with egg whites and honey. I want CAKE. Buttery, chocolaty, fluffy, grin-inspiring cake.
I make oven baked rice at least once a week. Though it technically takes twenty more minutes than if I were to simmer it stove-top, it’s hands off cooking at it’s best because cooking brown rice is super annoying to me.
So there’s this hormone called leptin and it makes you full. For the past two weeks or so mine has apparently become dangerously deficient. Maybe it’s the wet weather? All I know is I’m hungry all the time, and since I zipped a dress on Monday that wouldn’t zip on Thursday, I’m ready to get past it.
Happy sprinkle to Miss Alison! I was in charge of chicken salad and I never really make chicken salad (let alone chicken salad for fifteen people). Not a big fan of mayo-based salads (this lightened up lemony version an exception) and when I chatted up the fit and fabulous Alison, I found out she wasn’t either.
Big fan of snack cake. Basically a muffin that is baked in the form of a cake, but where muffin seems sort of “every day”, cake is something special. But this is weekday cake, so you get to eat something special to make your not-so-special days more special. Plus, “who wants some cake?” goes over very well with my kids and I’m sure with yours.
Big win for this dinner with the whole family (Tessa said the chicken tasted funny but the fact that she even ate it was a surprise to me). I don’t often cook a pork tenderloin, only because they don’t sell them in giant organic packs at Costco. This was a flavor profile I’m not as used to; I use allspice in granola and some cookies but not usually on meat. Plus, cherries? Trust me, though, different can be a good thing!
I was a school lunch packer all of my days, and the tradition continues. If it’s nice out we pack lunches for the park; if we’re extending errands then there are packed snacks and water bottles. It’s a money saver, it’s better for our bodies, and it’s green! Back in the day (talking 20 years ago) I always had a Quaker Oats Chewy Bar (chocolate peanut butter what’s uuuuup) in my lunch, but by adding a box of cereal to my shopping list and working for about seven minutes in my kitchen, I’ve got a snack for the kids I can really get behind.
This is one of the freshest tasting soups I’ve had in a long time. The typical garlic or onion flavor boost that starts most soups is absent here and it’s quite alright. With spicy radish and bright lemon, not to mention the decidedly springy asparagus, this soup is the closest I’ll ever get to doing a “cleanse”.
My husband leaves for work at 6:30 so when I get to the kitchen, the coffee is made and waiting for me. On weekends it goes like this – we wake up and don’t talk while he makes the coffee. While it brews I walk around the kitchen restlessly, not talking, sometimes stopping in front of the machine to stare at it. About five sips or so into our coffee we’re different people, chatting about our day to come or how we slept. Addiction? Yes, I think that’s what you call it.
I’m a drumstick newbie! There’s definitely something very feral about gnawing on drumsticks, I’m not gonna lie.