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.
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.
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.
Taco Tuesday is a common idea and though we love Mexican food, it’s not one we enjoy. I never seem to have the right ingredients on hand, all at the same time. Recently we ate at a friend’s house and Tessa loved her tacos there so much that she’s been asking for them on a daily basis. Time to get real.
This is the type of food that you need to make if you’re trying to lose weight. It’s a whole-heck-of-a-lot of chewing for negligible calories, tons of protein and tons of filling fiber. I know I say that a lot in these posts, but for slaws like this it’s particularly true.
For the past few weeks I’ve been giving cooking lessons in my home! Two awesome middle school girls, Morgan and Caroline. We’ve been having fun and cooking whatever they choose to make from my blog. They chose this pesto pasta salad which has been on homebeccanomics for a long time -the pictures were terrible and I used copious amounts of exclamation points in the introduction. After tasting the end result, though, I knew it deserved a facelift because it’s so ridiculously delicious that you shouldn’t let poor photography put you off for one second.
This post goes out to one Katie Casey for leaving me a wedge of brie because she didn’t feel like bringing it home last time she was at my house. It also goes out to the Food Network Magazine that I got the idea from.
There have been burgers, there have been beers, and there’s still half a bag of kettle-cooked potato chips plaguing me in my pantry. Two people today told me they were ready for summer to end so they could get “back to routine”, and though my vote is for never ending summer, my diet needs to get back on track, and quickly.
Healthy yet somehow indulgent and addictive. I mean, vegetable indulgent, not chocolate cake indulgent. This would be a great rice salad to bring to even a potluck barbecue, as it’s gluten, dairy and egg free.
I have a post on here for hummus – it’s from America’s Test Kitchen and, though delicious, I don’t often make it. I hate to admit it but I’ve actually been buying hummus for months and eating it almost every day for lunch – especially during the no-dairy period. After reading a reminder on Be Well Philly (who I write for bi-monthly) that hummus is a silly item to buy because it’s so easy to make, I needed to give it a go.
I know I talk about eggs too much…I know. It’s just that they’re like nature’s original 100 calorie snack pack (70 calorie snack pack doesn’t have any zip); they’re chock full of protein and fats and if you’re trying to eat more organically, eggs are much less expensive than meat! I made this frittata for brunch but it’d actually be fantastic for dinner as well.
My mom’s split pea soup is memorable – as in some of my girlfriends are still after the recipe. I bought a bag of split peas figuring if I had them, I’d make the soup. I pulled out my copy of Mom’s recipe and grew tired just reading: soak the peas overnight? Make a roux? Pick a ham bone? There had to be an option out there that I could make during naptime (which is becoming “chase my 3 year old back into her room for an hour because she isn’t napping anymore – time”).
I’m a little resentful of the powerful role that photography plays in today’s cooking. If I search a recipe on Pinterest, the results I’m most likely to click on are the crisp, bright, professional looking ones. Occasionally I’ll look over the recipe on the site I get sent to only to realize it’s poorly written, missing steps, or made with artificial ingredients I don’t routinely use (cake mix, seasoning packets, etc). Why do we make such a direct connection between good photography and good cooking? The two are actually completely unrelated.
Two words come to mind with this recipe: church, and mom. One day last year when I was pregnant she rushed into church and handed me a bag with a quarter loaf of homemade bread inside, still warm. It was gone before the service ended. In between chews I asked for the recipe, and low and behold a few weeks later she thrusts it into my hand, again mid-church service. Wait, there’s more.
Creamy without cream alert! Pureed white beans makes this soup rich, creamy, and HEALTHY. I know I talk about beans a little too much but they are SO good for you, SO cheap, and I daresay so delicious. This soup is exactly what I’d want to come home to if I coached football and someone else cooked dinner for me every night (you’re welcome very much, husband).
I ran into a friend toward the end of my pregnancy that keeps up with my blog – she asked me if I thought I was having a girl. I said, yes, but why do you ask? She said “you’ve been posting lots of sweet baked goods lately”. It’s true, my 80/20 rule of healthy eating was more like 20/80 in those last few weeks. The fun, my friends, is over.
Pasta salad is generally a no-no in the healthy eating playbook. White, starchy pasta smothered in mayonnaise – yum. Luckily it’s not one that appeals to me in the least so it’s easy to avoid. I DO, however, adore all-in-one pasta dishes (meaning veggies, whole wheat pasta and protein in one bowl), and it makes total sense to transfer that idea to pasta salad. Easy to serve for parties, pack for lunches, and eat on sticky summer nights when warm pasta does NOT appeal.
I know that quinoa is enjoying it’s moment in the sun and nutritionally, it’s all that it’s touted to be. That being said, bulgur wheat is not as high in protein but it’s BY FAR the taste winner (in my opinion). It’s nutty, slightly sweet, and cooks quickly. It’s not that far from steel cut oats, actually, but cooks in a quarter of the time. This pilaf was from my “buffet of grains” day when I taught at the high school; I doubled the recipe and tweaked as I went. I am a HUGE fan of this simple side dish.
During my first pregnancy people would talk about their cravings and I sort of thought they were just making excuses to eat unhealthy food. In my second pregnancy I had to eat my words in a glaringly obvious fashion. I mean – I had to have Chick-Fil-A fried chicken sandwiches. I just HAD to have them. I also ate more that a few “quesadillas”, by which I mean white cooper sharp cheese in a flour tortilla, cooked in butter on a griddle. Luckily those days are past but my cheese addiction is still going strong – thankfully my tastes have rounded out a bit and this recipe is the proof!
This is a recipe I’d first done in the classroom with my high school students; quick enough to still do some notes/take a quiz, and the way I figured a much more practical lesson for their immediate future than an Alfredo sauce or some such. Since then this has become a lunch/snack/light dinner option that I make for the fam all the time.