If you take a peek in a my fridge you’ll almost always find Greek yogurt. Yogurt makes it way into a ton of my recipes because it has a nice, long refrigerator life, it is good for our dogs, & it can be used in both savory & sweet recipes. Usually I buy both a large container & single serving cups (my favorites are from Chobani!) for variety. When I use my single cups I often just make dips inside the container- perfect for less dishes & less hassle! Keep reading to see my recipe for this dill & lemon Greek-influenced dip that is a favorite!…
Growing up I just wasn’t a breakfast person. In fact, neither was my husband. Flash forward to present day & we still aren’t great at eating breakfast daily. Ryan doesn’t try at all & I often forget. The big difference is on the weekends- sometimes we crave it! We started out as newlyweds with canned biscuits & years later have graduated to some simple breakfast recipes that we can make with ingredients on hand. This healthy version of pancakes is a huge hit in our house- check out the recipe & how to change it up below!…
We’re definitely a corn family- big time. Even though it is just the two of us at home we tend to buy corn in bulk during the summer. We sit down together & shuck for what feels like ages & every time it is worth it. We have a deep freezer I keep stocked with it & it seems like we never grow tired of it. This corn “butter” is something I tried recently that Ryan & I both really liked so I thought I’d share it with you today!…
Are you a victim of “Breakfast Repetition” each morning? I go on & off all the time- there have been months where I ate the same thing every morning…& then a week or so of something different every day. Clearly I am a bit finicky & fickle when it comes to breakfast. I thought it would be fun to share one of my favorite breakfasts that I make in a hurry- these oh so tasty Asiago Cheese & Black Olive Scrambled Eggs!
- 2 large eggs
- 2-3 tablespoons Asiago cheese
- 2-4 tablespoons milk
- 4 black olives, sliced
- salt & pepper to taste
- Beat eggs in a bowl until whisked well.
- Add in the milk to make eggs a bit fluffier.
- Add sliced olives & pour into pan set to medium heat.
- Add cheese & combine.
- Break up & scramble eggs.
- Finish with salt, pepper, & a but of parsley if desired. Eat nice & hot- also great on toast!
What are your favorite quick breakfast ideas? What are your go-to recipes to use up extra eggs? Any other quick ideas you’d like to see?
Have you noticed breakfast bowls are all the rage right now? Everything from smoothie bowls to yogurt bowls are making the rounds- & I want to share with you what I’ve been eating this week! Nature Valley just released their own muesli & I’ve been trying it lots of different ways- all of them very tasty! My favorite so far is using them in place of granola or cereal- keep reading to see my favorite combination of the week & to get a coupon so you can try it too!
Recently we’ve been pushing to snack healthier around the house. We’re moving in only a few months now (the final countdown!) so now is the time to clear out the junk so we don’t have to move it! I actually purchased a really affordable option off Amazon (you can see it here!) & we ended up using it every single day! I couldn’t believe how useful it was for herbs, veggies, & seriously tasty snacks. Oh- & dog treats which I think I’ll discuss in another post! The new dehydrator got SO much use that we had a big lineup of backlogged items to dehydrate even! Next my loving husband splurged & bought me the best dehydrator on the market- the Excalibur 3926TB Food Dehydrator! It is CRAZY & I plan to have a bunch more recipes, DIYs, & reviews using it! To start out I chose a snack I’ve been munching on a ton in the past month- carrot chips with a bit of seasoning! Keep reading to check them out!
A few weeks back I knew I was in for a horribly busy time- so I knew it was time to prep lunch way ahead for the week. How do I usually do this? Basically soup or salad. I went with soup because I had some veggies & herbs that I knew would be excellent in a soup recipe! Keep reading to check out the recipe, substitution ideas, & some of my favorite tortilla chips!…
Ever craved pasta so bad you couldn’t stand it? This is kind of a daily occurrence in my neck of the woods. Seriously- pasta is something I could eat wayyy more than a few servings of. Usually I try to add lots of veggies & some things that aren’t just straight carbs…but some nights I’m just too tired. & into the pot some dry spaghetti goes & gets topped with a batch of leftover sauce. Because I’m a real person. Want to know how we’re cutting back a bit on the pasta while still getting that “pasta feeling” from our meals? Meet Inspiralized– the book that put my fascination for our spiralizer into book form.
Almonds. Almond all the things. When Ryan & I first got married we were flat broke. We refer to the younger versions of ourselves as “broke as a joke” on a semi-regular basis. We may not be rolling in dough (well sometimes I roll dough) now but whenever we think things are bad that’s our reminder. Almond-crusted chicken is one of those recipes that costs a bit more than breadcrumbs & really tastes special. & looks way more fancy. True story! Check out how ridiculously easy it is to recreate below!…
I’ve been trying to recreate some of my favorite restaurant dishes at home lately…& some of them have turned out pretty great. Ahi tuna is an ingredient I’m mildly obsessed with- I love just about everything about it. Except cooking it. While this still isn’t perfect it was tasty…& inspired by a recipe in Clean Slate written by the editors of Martha Stewart Living. This dish is healthy, easy to make, & has some brightness to perk up the tastebuds. …
Are you a soup fan? I go for weeks eating soups as my lunch at home. Something about the warmth & often something spicy just makes me happy. It can also really help with weight loss & making us feel more full! This recipe was adapted from the Poached Chicken with Bok Choy in Ginger Broth recipe from Martha Stewart Clean Slate Cookbook, p. 232. I’m in love with the recipe overall but I subbed in some flavors & ingredients I almost always have on hand. This is an easy one that is sure to please & adjust for anyone wanting to use up some ingredients!…
If you follow me on Instagram (check it out if you aren’t!) then you have likely been awaiting some recipes from the new Clean Slate Cookbook from the editors of Martha Stewart Living. I’ll be reviewing the entire cookbook along with some other goodies on Friday (along with a giveaway! shhhh) but first I wanted to share some of my favorite recipes inspired by or directly from the Clean Slate Cookbook & Guide! Today I’m sharing the Pureed Pea Dip with Mint & Lemon Recipe directly from the book- & what I loved serving it with! Check out the way they took frozen peas & made them taste like spring!…
Have you ever made spaghetti squash in the hopes of noodles…& ended up with mush? We have. Quite a few times actually. The faux noodles would merge with the sauce & become squash clumps. They definitely weren’t fooling anyone into thinking they were pasta! So what is the trick? It is all in the cut- keep reading to check it out!…
So when it comes to lunches for myself I tend to create something my husband doesn’t normally like. Ryan grew up eating very traditional food & although he’s branched out more than I could have dreamed some meals I love just aren’t his thing- & I really can’t blame him. One of my favorite salads is this quick & easy cucumber seaweed salad which I eat alone or serve with other Asian dishes as either an appetizer or little side salad. Sometimes I even include it in cold dishes (like my peanut noodles or slaws) for a bit of extra oomph.
- 1 large cucumber or 6 small Japanese cucumbers, thinly sliced or cut into matchsticks
- 1-2 large carrots, cut into thin strips
- 5 sheets nori seaweed or seaweed snacks, cut into very thin strips
- For Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon dark sesame oil
- 1 teaspoon chili flakes (optional)
- 2 teaspoons sesame seeds, toasted (optional)
- Add cucumber, carrots, & nori to a bowl.
- Whisk together sauce.
- Apply sauce & mix lightly with hands or tongs as to not break up or oversoak.
- Serve immediately or chill. Should be served cold.
I really hope you enjoy it! Another great way to incorporate this is into some Asian inspired fish tacos & substitute it as a slaw. So good! Do you have any little Asian inspired healthy dishes to share? I’d love to read about them so feel free to share them below!
Have you ever had Thai peanut sauce? Bottled sauce is okay for most but the real stuff is so easy to make & tastes so much better! Later on this week I’ll have the recipe for the noodles for the Foodie Friday Linkup but for now, I bring you this magical sauce. I seem to go through peanut butter phases- one day I want it for every meal & the next it is a back-of-the-cupboard type of condiment. I’m finicky. This Thai style peanut sauce never lasts long though- I put it on everything from noodles to stir fry to chicken breasts. It makes an awesome dipping sauce as well! Keep reading to whip up your very own batch! This isn’t spot on traditional since I prefer to use my own pizazz & items in my pantry- adjust accordingly!
- 1 8-ounce can coconut milk
- ¾ cup peanut butter
- ½ cup honey or agave nectar
- ½ cup fresh lime juice
- ¼ cup soy sauce
- 1 teaspoon red pepper flakes or Asian chile
- 1 teaspoon garlic
- ½ teaspoon ginger
- In a medium pot on low add coconut milk & peanut butter. Whisk on low to combine.
- Add all remaining ingredients & cook on low until light boil constantly whisking.
- Remove from heat & serve or cool to thicken up. Can be eaten both cool & warm.
So there you have it! I’ve used both chunky & smooth peanut butter int his recipe & both work fine- I find it is personal preference. I normally use smooth & then if I want some extra crunch I can always add some rough-chopped peanuts. I usually jar this or put it in a bowl then store extra in the fridge. This sauce is perfect to recycle into a new recipe another day or night! I’ll be showing you possibly the easiest noodle recipe ever this Friday using this sauce so feel free to prep some! What are your favorite peanut based recipes? I feel like they are sadly often overlooked!
So for this Friday Foodie Linkup we went with a fun theme- going green! I think there are a lot of ways this topic can be taken, right? Healthy? Literally green? Well I hope you thought of those two as they both pertain to today’s recipe! Without further ado, here is my recipe for Mint & Lime Asparagus!
Before we go green I need to address one thing- the beautiful chicken here will have its very own post Monday for St. Patrick’s Day! How does chicken equal that particular holiday? Hint: BEER.
Now onto this recipe! I think when you’re working with really basic ingredients you should opt for higher quality so you can really taste them. I chose a higher quality olive oil, fresh cracked pepper, nice ripe limes, & a mint chutney I’ve had waiting to be used.
- 1 lb. of asparagus, washed & trimmed
- 1 to 2 tablespoons high quality olive oil for roasting/drizzling
- salt & pepper to taste
- 1 to 3 fresh limes, you want about 1.5 tablespoons of juice
- fresh mint or mint chutney
- Preheat oven to 450. Drizzle asparagus with olive oil on a roasting pan then top with sprinkling fresh pepper & salt. Make sure your spears are well covered in oil for an even cook. A good trick is to roll them with your palm lightly to make sure each is covered in oil evenly.
- Cook about 8-10 minutes until browned & the ends look a bit crisp.
- Remove from oven & transfer to serving dish. Top with fresh mint/chutney & the lime juice. toss lightly. Serve.