Just a quick post as a follow up to my Mexicanish Eggs. This recipe uses the same beans and pepper-onion stirfry I made for the breakfast version, with some sliced avocado and simply cooked chicken breasts. Utilizing the same staples I make on the weekend throughout the week keeps making healthy meals all week a breeze. Sunday meal prep for the win!
With the weather getting colder, it’s nice to get to enjoy the warmer, heartier meals like soups and stews that you don’t always feel up to in the summer. This quick, clean-eating take on Italian wedding soup is about to change the game. There is basically no prep involved and you get a delicious, portable, protein and veggie packed lunch.
You may have noticed that a lot of my recent recipes have been vegetarian. I definitely am leaning towards a Blue Zone / China Study – approved diet these days, but these diets do have room for meat, and I still do eat it. I’ve been getting requests for more meat recipes and I do not want to disappoint!
Welcome to the easiest healthy meal ever. This is so easy that it may seem like a cop out for a recipe post, but I just couldn’t take the risk that there was anyone out there that hadn’t tried substituting spaghetti squash in a pasta recipe.
I go through “food phases” where I want to eat the same ingredients over and over and everyone around me gets sick of them but I don’t. Right now, it’s spaghetti squash. Making spaghetti and meatballs with it is a classic choice for a reason, but spaghetti squash is so versatile that the possibilities are really endless. Since my other current food obsession is almond butter, I had a very sad jar of neglected natural peanut butter in my fridge that was begging to be used up. Enter spaghetti squash pad thai.
Continue reading Spaghetti Squash Pad Thai
I’m on a major kale kick. Partially for you (recipe testing), partially for me (I’m a self-confessed salad glutton). This simple salad takes advantage of the amazing nectarines that are filling the supermarket shelves, and balances their flavour with a sweet and creamy tahini dressing, almonds and feta. You know you want this.
The spiralizer craze hit just before I went to away to Ireland for med school 6 years ago. I didn’t want to accumulate too much stuff overseas and I was so busy working when I was home in the summers that I didn’t think I’d use it enough. I held off buying one and made due with a julienne peeler to make my “courgetti,” but my spiralizer-envy was sparked again when the Hemsley sisters repopularized spiralizing with “The Art of Eating Well” in 2014. My mom gave me one for my birthday a few weeks ago (she knows me) and when I finally turned that handle earlier this week, I was hooked!
Most people I know love hummus. Some people I know like hummus. No one I know dislikes hummus (amiright?!). It’s a dip, it’s a spread, it’s a…. salad dressing? I’ve been adding a big spoonful of hummus to my salads for a while now, but I thought recently why not just thin it out and make the hummus the dressing? Eureka.
One of my best friends from medical school is from Kuwait. She is an amazing cook and I’ll never forget the first time she cooked for me – lamb kofte. I didn’t get the recipe from her (I want it!), but when I saw this one in What to Cook & How to Cook It: Fresh & Easy I thought of her, and knew I had to make it.