This is a recipe that’s been on my site since 2012 – turns out I was ahead of the times with this Greek bowl, full of brown rice, veggies, chicken and herbs all topped with a tangy tahini sauce. Bowls are a thing – just check the menu at Sweet Greens. I love when my food touches.
You might not know, but these are back. It makes total sense, because with all the exclusion diets out there, eggs seem to be the only thing nobody’s mad at. Since mayo is dairy and gluten free (and it’s usually in the filling), this is the sort of snack you can feel confident sharing with your most high maintenance friends (unless they eat “raw”, in which case just bring them a bag of carrots and wish them luck).
Thank you Bekka Shepherd! One of my very oldest friends (2nd grade) sent me this recipe as her family’s weekly staple. She’s a busy working mom so I can officially deem this “busy working mom approved”. Ok, this is it, a really, truly, EASY recipe. I mean it. If you can open cans you can make this. If you want it to be more like chili, skip the chicken broth. With the broth, it’s sort of like a “stoup” or a nice, thick soup. The first time I made it like chili – no chicken broth and some simmering to thicken it up. The second time, soup! Both flavorful and delicious.
I love casseroles in theory; in actuality they’re usually full of ingredients I avoid at dinnertime. I’m talking egg noodles, sour cream, canned soup, spice packets, etc. I also need it to be easy; I don’t want to cook each part separately then put it together just so I can call it a one-dish-meal. This checked all the boxes and it’s a dieter’s dream; full of protein and low in calories.
My bestie Jenna texted me one night with lots of exclamation points. It was about this Blue Apron meal she had just made – the explanation seemed confusing and when she texted me pictures of the Blue Apron “how to” and recipe, it still seemed strange. Was it a soup? A pasta dish? I’d been wanting to make something with miso and Jenna, a great cook, endorsed this recipe big time. I went for it.
A second recipe from Lynnie, and another winner. This was linked from a blog and I changed it a bit, but the general idea is all hers. These made for a tasty dinner (with peas and salad because it was all I had on hand) but next time I’ll make them for a party. A bit of work, I won’t lie, but nothing hard.
Oh Pad Thai, how I love thee. In completely sincerity this is probably one of my favorite foods, but you’ll notice that with well over 600 recipes on here you won’t find a single one for Pad Thai. There’s a reason for this.
Another Beth recipe! She sent me this recipe for weeknight crockpot chili and, though I have a crockpot chili on my site already, this deserves a place as well. Let me explain…
I’m a big fan of these Asian dishes where the meat and vegetables cook together in the same sauce. The only required side is rice and since I bake mine in the oven, dinner’s finished in twenty minutes. My fave is this beef and edamame dish but this was a tasty, and even healthier, alternative.
I really like Asian flavors – my husband not as much. Our weeknight staple sweet and spicy beef and edamame aside, he typically enjoys the more familiar flavorings found in Italian food, BBQ and the like. The kids like the above beef dish as well but I didn’t even try them on this soup. Reason one being I had leftover chili and I knew they were fans. Reason two being that I didn’t want to share.
My wonderful family friend Trisha has a talented buddy named Alli who owns a bakery in Philly (Sweet Freedom), specializing in gluten free baked goods. Trish passed her recipe to me literally months ago; it looked delicious and she warned me she has eaten whole batches by herself so I was more than intrigued, but as there was a certain ingredient I was hesitant to buy, I saved the email in my inbox (I keep it tidy, so this is saying something).
My mom loves to bake, and growing up in our house there was always a tupperware container of either biscotti or pizzelles sitting in the kitchen. Both are AMAZING dunked in coffee (or milk, like I used to do when I was little). I haven’t made them in a while and suddently had a hankering; Tessa helped and though I’m not a touchy-feely-nostalgic type person, I loved watching her sprinkle the cinnamon sugar on top they way I used to.
Want to know the alternate title? It’s chocolate hummus. Did your nose just wrinkle up? Probably, as that’s what mine did when I read a recipe for chocolate hummus in a newspaper at least a year back. I read his review but couldn’t get on board – I eat a lot of hummus and when I hear that word, my brain thinks garlic. But then Heather forcibly changed my mind.
Butternut squash soup is something I haven’t gotten into. It’s often flavored with curry or cumin which isn’t my favorite and it’s always lacking protein. It’s sort of like drinking very orange, healthy tea. It’s not a meal, it’s a drink that one eats with a spoon. Ain’t nobody got time for that (I say this fifteen times per day). This recipe needs “beefing up”.
This soup came to be because I was absentminded at the Grower’s market. I saw some beautiful red skinned potatoes and fresh rosemary and thought that combo would make for some lovely roasted taters. Once home I saw that I’d had a similar thought the week before, hence the week old potatoes in my potato storing spot.
It really doesn’t get better for me than muffins, for several reasons. They bake all at once, they’re portable, they can be healthy, they can be a part of any meal (muffin with soup for dinner? Muffin with fruit for breakfast?), and both the kids and the adults in the house can happily (and healthfully) partake. What’s not to love?
I’m pretty sure I didn’t eat a Brussels sprout until I was 25 years old. So sad, really, all those wasted years. You might still be a hater, and I strongly encourage you to give them another go. My guess is you haven’t eaten them the right way yet.
These snacks look unappealing. I might not make this for anything the teensiest bit elegant, i.e. baby shower, bridal shower, or brunch. The only way you could bring this to a potluck is if you know the people very well and they’re generally healthy people. What can you make these for? Your hungry husband, your growing children, your after-dinner-healthy-snack, your bestie who just had a baby, or your pre-workout mini breakfast. For those things, this actually couldn’t be more perfect.
I’ve always liked white chili better than red but I find that most recipes for white chili aren’t so healthy – sometimes they contain dairy and when they don’t, they’re sort of thin, more like a soup. How did I not think of this before? Pureed beans! Creamy and healthy – my fave combo.