Read Your Recipe!
Sometimes I come up with “perfect meals” in my head. These are meals that taste good (obvi), but then contain only beautifully healthy ingredients and have that balance of whole grain, veggies, lean protein, dairy, and healthy fat. This is one of those meals. As my husband was eating it he said “If I ate this every day I’d live to be 100″.
Who doesn’t love Caprese salad? No one. And once again without the double negative, EVERYONE loves this amazing combo. And really, it’s beautifully healthy in that it’s a balanced mix of carbs, protein, and healthy fats. Don’t just make this as a summer side with burgers – I tupperwared this for several work lunches and looked forward to it all morning!
As far as chips go, barbecue potato chips are my absolute favorite. In this homemade iteration, I added plenty of spices and waited in eager anticipation for my microwave timer to go off. That’s right, I said microwave. What you’re about to read is a recipe for microwave potato chips.
I don’t have a lot of dips on this site, and that’s because I don’t really make dip. That’s not to say I don’t enjoy it, though, it’s just that most dips are diet snafoos (that can’t be how that’s spelled). Anyways – I love the flavor of spinach and artichoke dip and thought I could find that balance – a dip that still tastes cheesy, creamy, and indulgent but a) doesn’t have mayo, and b) has ingredients that will make my body happy and make me feel good about sharing with my toddler.
S0 it’s almost April, and maybe you took advantage of the latest 40% coupon and bought some of those cute “boyfriend” shorts I just saw at the Gap. And then maybe you drove directly to CVS and bought sunless tanner for those pale snail legs. And then you bought enough salad greens for at least two weeks worth of meals.
I just researched for a whole five minutes on Google to give you the correct name of this pepper, but “long hots” will have to suffice along with the picture below. Long hots seem to show up at most of my Italian family’s events and there’s no end to possible uses. Not sure if it’s a regional (Philly) thing, an Italian thing, or if it works family by family, but I’ve been cooking them a lot lately and I wanted to share my crazy easy method with you!
I made a pasta a WHILE back with greens and chickpeas … the word on the street is that certain toddler (shout out to James) is just crazy about the crunchy chickpeas. Could the same be true for my picky toddler?
I came across this recipe, technically a quiche, and realized while reading through the ingredients list that I had almost all of the ingredients on hand. Quiche typically uses heavy cream and a whole lotta eggs, whereas this quiche’s filling used mainly low-fat ricotta cheese – definitely a much healthier take on a typically mega-calorie dish. I made my own crust (adding whole wheat flour), added bacon, and doubled the spinach. A sweet ricotta pie is one of my family’s favorites – what would a savory version be like? As yummy smells filled my house I got VERY excited to find out!
To be fair, I’ve never actually had the green bean casserole with the condensed soup and fried onion rings. Maybe its so good that it’s not worth changing? Change is a good thing, because canned green beans are GROSS.
This is basically all my favorite foods in a casserole dish – except for dark chocolate as I figured that wouldn’t mesh as well.
Have you ever seen food as naturally orange as these carrot fries? I DID hit the “enhance” button, but I swear they were really orange in person, too.
If you have a garden, you might be finding yourself with lots of zucchini right about now. Don’t complain, at least you have a garden (I, obviously, have no garden). I found myself with two zucchini I’d bought at the WC Grower’s market and hadn’t used yet; I cannot throw out produce. Produce wasting inspires major guilt in my veggie-loving soul. Can’t make any more zucchini bread? Here is a easy, healthy, and oh-so-tasty way to put the green guys to use.
My little tiny backyard is all shaded. This makes me mostly happy – it’s nice and cool through the summer. We never go out there, though, because the mosquitoes attack you like your blood is the sweetest thing they’ve ever had. The shade ALSO means that I can’t grow anything edible. My mom is totally into gardening and while I like to have a neat, nice looking yard, I did not inherit this interest. It might have something to do with the fact that I am definitely crazy-person-level-arachniphobic. Remember how I said my husband and I are in a grilling stalwart? We are also in a gardening stalwart.
I’ve been wanting to try this recipe for a while, and I finally got my chance! My parents were having a dinner party for 14 friends at their shore house, and I was down for the weekend and excited to help cook. First things first, my mom and I chatted about the menu.
A salad like this is the PERFect thing to have in your fridge for the sticky summer nights. So many people opt to just grill chicken or fish for dinner, but that makes for a pretty boring plate. Who wants to steam broccoli or bake a sweet potato when it’s 98 degrees outside? Instead, throw this together and not only will your plate be muy colorful, it will healthier and tastier to boot!
A restaurant menu with great salad options is the best – like Iron Hill’s. It’s easier to resist the burgers and pizzas when the salads sound so scrumptious. However, I find it difficult to create these huge, multi-ingredient salads at home as I never seem to have the long list (and small amounts) of add-ins in my kitchen – like who randomly has Chinese noodles on hand?
My hypothetical day of calorie free eating would include french fries at lunch, dinner, and for several snacks. Not the seemingly healthier steak fry – I want the McDonald’s ones. They definitely have the best fries. Well, studies have shown that people who eat more potatoes generally tend to be a higher weight. The poor potato – it gets such a bad rap! The potato itself is a healthy vegetable, full of vitamin C. It’s what we do with the potato that leads to a problem. Obviously, baking the potato is a much better option than deep frying it in a vat of oil.
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.