Here are my favorite toppings:
- Roasted peppers & onions
- Guac (I just mash some avocados and season with salt and pepper)
- Sour Cream
- Salsa (spicy!)
- Lettuce (arugula, shredded romaine or sometimes watercress)
I love tacos! Not only are they delicious, but they are versatile, easy to make and great for feeding a crowd. I like to set up a "taco bar". Basically, I lay out all the ingredients and let people customize their tacos. To make it even easier, I buy pre-cooked chicken.
Here are my favorite toppings:
So celebrate Taco Tuesday with me!
It's been a while, I know. New recipes are on their way.
Wondering what I've been up to? Well check out some of the articles I've been producing for my latest venture!
When my week's are busy (which they usually are!) all I want is a simple recipe that will last me all week. Better yet, I love a recipe that requires as little equipment as possible. Cleaning? Ain't nobody got time for that!!
Here's a recipe I developed this week that is loaded with vegetables, protein and flavor. You literally throw everything into a skillet, wait 20 minutes, and you have dinner for the week. Give it a try!
I love pancakes! I really do. There is something so satisfying and comforting about a fluffy, warm stack of pancakes drizzled with maple syrup.
Every Sunday, my roommate and I make pancakes. It's our weekend ritual: lazy Sunday morning with delicious pancakes and crappy TV. We love it. But sometimes when I wake up, I don't feel like stuffing myself, because let's be honest, pancakes can be pretty darn filling and hard to eat just one of. But I still want pancakes! Enter Banana Pancakes.
This is a really popular recipe, you can find it anywhere online, but here is my 3-ingredient version:
1 mashed banana + 2 eggs + 2 tbsp whole wheat flour
Fry them in a pan just like you would normal pancakes. And since these are already pretty sweet from the banana, you don't need as much syrup. It's a great way to get your pancake fix while not feeling carb heavy for your whole Sunday.
When the temperatures drop it's time for warm and comforting meals. But often times that can mean fat and calorie laden dishes. Not in my kitchen!
One of my favorite dishes to make is chili. It's easy, veggie packed and just plain delicious. Whipping up a huge batch is the perfect way to prep for the week.
Happy holidays to all! I hope they are filled with family, friends, laughter and of course, delicious food! New recipes to come in 2017.
I found myself with a handful of bok choy this week and I was stumped as to how to use it. It's not a typical green that I buy and honestly, I don't know if I have ever personally cooked it. I know I've eaten it, but cooked it, no.
But I did a bit of research and I came up with this easy and delicious fried rice recipe. It's a dish filled with vegetables, whole grains and a touch of protein from eggs. You can serve it as is or add some chicken on top. Give it a go!
Thanksgiving break is finally here and boy does it feel good to be home! But just because I'm home doesn't mean the cooking has to stop. No joke, within an hour of being home I had squash roasting away.
Squash, a lot like pumpkin, is extremely versatile. Mash it, stuff it, roast it, blend it. And a little bit of seasoning can go along way, as this simple recipe proves.
I used kabocha winter squash for this recipe. This squash is pretty tough to cut, but if you have a good knife you can make hasty work of it.
As the temperatures drop, I find myself looking for meals that are warm and comforting. This vegetable-pasta dish is just that. And with a big basket of organic veggies I felt this recipe was the way to go. It’s a great meal if you’re short on time or looking to use a bunch of vegetables because you just toss everything together, cook and serve.
1 tbsp olive oil
1 large leek, sliced (cut in half length-wise and wash before)
3-4 medium carrots, chopped
1 bunch kale, washed and rough chopped
1-14.5 oz can stewed tomatoes
1-16 oz can beans, kidney or butter beans in liquid
1-14.5 oz can of chicken broth
1 lb elbow pasta, whole wheat
Turkey meatballs, optional
Why waste dishes when nature provides you with one? This week I was introduced to a new type of squash: the buttercup squash.
This squash has a dark green skin and a bright orange flesh and is a perfect substitute for boring ceramic bowls. It has a slightly nutty and sweet flesh that is wonderfully tender when cooked. What I love about this recipe is that a.) it's a perfect combo, slight sweetness from the apple and squash and savoriness from the onion, bulgar and vinegar, and b.) it's super filling!
Give it a try!
-1 Buttercup squash, cut in half
-1/2 cup mushrooms, sliced
-1 medium onion, diced
-1 medium apple, cored and diced
-1 cup bulgar wheat, cooked
-Salt and pepper