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.
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.
Asian fusion is trendy now, and this makes me happy. Asian food didn’t used to be as trendy – but probably everyone had at least one ”China Palace” type restaurant nearby. After softball games in high school my mom and I would go to China Palace (mine actually was called China Palace) and get egg rolls, wonton soup, pork lo lein and General Tso’s chicken. These 1000 calorie dinners were much needed after the incredible energy expenditure involved with running to first base once or twice. Oh metabolism, how I miss you.
This is one of those recipes that’s really more of an idea. It takes like, two seconds to make. When pb and j or turkey and cheese fail to turn your wheels, try something like this! The wrap provides whole grain, the ricotta and yogurt our protein, the nuts our healthy fats, and the apple provides the fruit! It’s sweet, creamy, and pretty low calorie to boot.
I quite enjoy meals that look fancy but take no time at all. No time, and no real skill. We had this on a week night but I would absolutely serve it for company – guilt free and elegant is a rarity but the two most definitely make friends in this dish.
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?
More of an idea than a recipe, these eggs would make a great snack for you and your kids. They take no time to make, can be made ahead, and are pretty enough for a party appetizer.
I love pancakes. I crave pancakes. Every time my husband and I eat out for breakfast I try to convince him to order pancakes while I order healthy egg white omelette and we share plates. He thinks I am a food bully and usually refuses me because of his convictions. Boo.
A frittata is an Italian omelette that isn’t folded; the open faced omelette is either flipped or put under a broiler to set the top. I’ve made a few frittata and I’m not gonna lie – they stress me out. Either the bottom gets too brown or the top is a bit runny – there’s always an issue. This recipe is easy breezy; just throw it in the oven and forget about it!
Learning how to cook will save you money, calories, and your life. Don’t scoff – cooking for yourself is almost always healthier than restaurant food and long life is an indirect result of a healthy diet. There is a downside to cooking; the mystery calorie curtain is lifted and your entire view of food will change a bit. You can no longer pretend that cheesecake is good for you because cheese has protein.
When I eat breakfast casserole, strata or quiche, I get the sense that it’s ridiculously high calorie/fat. I think I get this sense because I’m right. Most quiche recipes call for a bunch of eggs, cream or half and half, and cheese. When I hear people say “omg this is sooo goood!” I’m like, no duh.
The best part about ranch dressing is the way it tastes. The worst part about ranch dressing is the instant five pounds it puts on your hips. No really, it’s super bad for you.