I recently had a craving for a dish that I can probably count on less than one hand how many times I have ate it. I thought that was the weirdest thing to get a craving for something you haven’t consumed any time in recent history (honestly I cannot remember when I even last had this meal). But, I guess that’s how hankerings work, they come when you don’t expect it. The dish I am talking about is cold sesame noodles. From my memory I remember them having a distinct bitter yet creamy flavor from the sesame and peanuts. Because I had all the ingredients in my house to make these, I decided to fulfill my craving without calling for take-out delivery.
During the summer I tend to eat a lot of salads. They are a cool and crisp relief on those sticky summer nights. With salad the possibilities are endless. Yet, I tend to fall into the same hum drum everyday salad routine. This year I have tried to break out of the monotony. First came, the Watermelon and Arugula salad (which was a big hit with all of you!) and now…. the Crab Cobb Salad Stacks.
I made a dreamy little zucchini and feta pie recently and I just had to share it all of you. I’m salivating just thinking about it. It was fluffy and light like a soufflé, rich in flavor from the cheese, and vibrant and fresh with the farmer’s market zucchini! It truly tasted like there was so much more effort put into it then just dumping all the ingredients in a bowl, pouring it into a pie plate and baking (it’s that easy folks!). I ate this for breakfast (my rationale: it has a few eggs in it….), lunch and dinner the week I made it. I’ll be making this little number again and again!
The beach outings, backyard barbeques, and park picnic time of year has arrived. I cannot believe this weekend kicks off our summer season, and I cannot be more excited for it! Our weekend schedules are about to get packed up with parties. And these parties will most likely be full of beer, burgers, and hotdogs. They are the staples. While I love them all, having them week after week doesn’t do wonders for my healthy eating routine. This summer I hope to share some recipes for you to incorporate into your weekend meals that bring a healthier option to the table.
Lettuce cups are such a fun vessel to get creative with the fillings. The bright, crisp lettuce can take on pretty much any flavor combination you fill it with. While using Thai ingredient is far from outside the box for lettuce wraps, it really does make for a delicious meal.
If you haven’t read one of my recent posts, then you might not know I have gone Paleo for the month. My Crossfit gym is hosting a 30 day challenge that not only includes this caveman diet, but also a daily water intake test, a mile run benchmark and extra points for daily gym workouts. The winner gets a whopping $380 (2/3 of the challenge sign-up fee pot). Aside from the fact that I’ll pretty much join in on most challenges because I’m a major sucker for competition; I’m also saving for a wedding. Needless to say, I hopped on the bandwagon. This challenge has not only tested my physical agility and mental stability (I’ve had some pretty close calls on completely losing “my ish” due to sugar, carb and dairy withdrawal….lol); but it has also set me to task in the kitchen. I am not someone who is ok with eating just grilled chicken breast and steamed vegetables every night. For that very reason, creating innovative recipes that meet the Paleo requirements is necessary and it has been an adventure.
This whole wedding budget thing is harder than I expected! While attempting to save for our dream day the fiancé and I are trying to learn to cut corners. In the past we thought nothing of going to grab a casual weekend lunch because we were simply too lazy to cook (and by we…I mean “I”). One of the easier ways to save a little extra is to cut out unnecessary expenditures like these lunch outings. I would much rather go to one or two awesome dinners out a month then use up our restaurant outing budget on small lunches here and there. Now that we would no longer be dining out every weekend for lunch I had to start coming up with ideas to whip up at home. The key word for these meals was that they needed to be simple. After long, busy work weeks, I want nothing more than to make my life easier on my two “rest” days.
Its National Sandwich Month and to celebrate I am honoring the ultimate sandwich maker, my dad!
I was fortunate enough to live in a house where both of my parents were fantastic cooks. They took turns cooking dinner but; my Dad took on the task of making school lunches. Growing up, I was quite the picky eater (American cheese and white bread were not dared to be mentioned…for the record, they still aren’t!). My parents went through hoops to find lunch options to please me. It started with simple cold-cut roll-ups but by high school I had moved up to “gourmet” wraps and sandwiches that my father created. Everything from chicken caesar salad wraps to roast beef and pickle sandwiches graced my lunch box. My friends started to become jealous of the daily unveiling of my sandwiches which led to my dad packing me 2, 3 even 4 sandwiches a day so that I could share with all the fans!
This year I embarked on the adventure of starting my own herb garden. I was excited to try out my green thumb skills. Gardening seems like the perfect hobby for a foodie. Who wouldn’t want to grow their own produce or herbs? It makes your meals feel so much more personal because you know in some small way you worked for it. I had this fear that I would never see the fruits of my “labor” because I’ve never been able to keep a house plant alive, let alone multiple outdoor ones! I read up on herbs and found that they are pretty forgiving for novice gardeners like me. Based on this fact, herbs seemed like the right place to start for gardening. There is also the fact that my backyard is pretty much non-existent so potted plants were really my only option.