Hey there everyone! I think spring has officially sprung! We had some serious rainfall last week (48 straight hours!), but the sun has been shining this weekend, the temperature is rising, and flowers are blooming everywhere. In the spirit of summer, we had a belated Cinco de Mayo celebration today. Instead of rushing to the store for some supplies, I opted for homemade taco seasoning from the spices in my cabinet.
In a perfect world, all of those pre-made seasoning packs would be salt-free, but unfortunately that is not the case! With this homemade seasoning, you’re cutting out massive amounts of sodium that you’d find in your favorite packs from the grocery store. On top of that, you can adjust the heat as needed (just reduce the red pepper flakes and cayenne pepper!).
I’m excited for the week and even more excited for the meals to come…we’ve got curry chicken and Chinese lettuce wraps on the calendar! Hopefully I can share them with you all soon. I’m off to go eat some of these crunchy, delicious tacos with a side of Fool-Proof Guacamole and enjoy the sunshine! Have a great Sunday 😀
Two fun facts about me: 1) I love stuffed peppers. They’re very underrated. You can put things you’d normally eat alone into a stuffed pepper and it’s a whole new meal! With an added veggie! 2) I LOVE HOLIDAYS. Like any holiday. Halloween…Memorial Day…Valentine’s…ST. PATRICK’S DAY! All week I’ve been planning “green meals”, which inspired these delicious, GREEN PESTO PEPPERS.
Full Disclosure – I tried making a “skinny shepherd’s pie!” and it…didn’t exactly turn out. Not to mention shepherd’s pie is not a pretty dish to photograph.
I am a MASSIVE Green Bay Packer fan. Like beyond a fan. A part “owner”, seeing as the Packers are the only NFL team that are publicly owned. Football season has turned into quite the tradition in our family – we manage up to 5 fantasy football teams, I cheer for Michigan on Saturdays and Green Bay on Sundays, I spend the week discussing lineups with my dad, and I plan football watching menus all season long! A huge staple on any game day buffet table is a good, tasty, tons-o-toppings chili.
Normally, I’d wait to spread the joy until next season. BUT, seeing as we just got a snowstorm last night, it seems mighty appropriate! What do they say about March? In like a lion and out like a lamb? Yeah. That’s definitely happening.
Nothing makes me happier than using up a bunch of ingredients in the fridge before they’re dunzo. I feel like I’m helping the environment and that I am a successful produce buyer. Which doesn’t happen often. One BIG thing I’m working on is to choose the healthy snack – fruits, veggies, hummus, etc. – over the easy snack. Like cheese sticks, and yogurt, and taco bell. Oops.
This meal is a double whammy of veggies – twice! For dinner and brunch! SO MANY VEGGIES! And shrimp which are phenom for you and feta which is a relatively healthy cheese. It’s why the Mediterranean diet is so good for you! Oh and yolky, eggy goodness for brunch.
I got back from a fabulous wedding in San Diego last weekend and was amazed by all the delicious food down there! I had about 6 servings of fish tacos, oysters, lobster tacos (what!?), and cevicé – and every. single. time it was SO good. All the food was so light and fresh, it made me crave warmer months when we can cook outside and eat all the fruits and veggies in the world. That aren’t a potato.
I came back needing some serious vacay rejuvination. One of those vacations that you need a vacation after. Not because of stress, but because TOO much fun was had! We stayed up late dancing, singing karaoke, eating snacky foods, and I firmly believe that flying across the country seriously dehydrates you. So I hopped to the gym twice (!) this week already, have drank a TON of water, and ate these delicious dishes to get myself back on track.
I’ve been perusing the Inspiralized blog recipe index to come up with new ideas for veggies to try in the spiralizer! I’m thinking something *crazy* like celeriac or kohlrabi. I don’t know what either of those look like, so wish me luck. Anyhooligans. If I haven’t convinced you to get a spiralizer yet, hopefully this is the tipping point. Your belly and brain will thank you for all the extra nutrients!
I’d be lying if I didn’t admit that Taco Bell Crunchwrap Supreme is my ultimate weakness. Whether going through the drive-thru at 2AM with our Uber driver (he always gets free tacos) or stopping by when you just can’t cook that night – it’s the ultimate go-to fast food! And sewwwww not good for you.
Recently, the best thing I’ve discovered is that I can make these at home and they’re 10x better and 10x healthier and 10x more customizable. AND they’re not that hard! Once you buy the ingredients, you’ll have them stored for last-minute usage and those weeknights where you need to find the closest bottle of Cabernet and some melty cheese A*S*A*P* are SAVED.
Speaking of Cabernet and melty cheese….SCANDAL COMES BACK NEXT WEEK! And the Superbowl is on Sunday!! Two “holidays” in one week! EEK! And V-Day is next Sunday!! So exciting. I’ll be posting my Superbowl app that has edamame and dates and olives and…ugh. Just wait, it’s gonna be completely amazing.
Lately I’ve been strugglin’ with getting into a serious routine. Which is a *Grade A Problem* because soon I’ll be back in medical school, doing rotations, and my life schedule is largely determined by -NOT- me. AKA…I show up no matter what day and what time if the doctors need me to help out. Don’t get me wrong! I’m super excited – I miss medicine. Which is good or else I totally picked the wrong profession.
BUT I feel like I need to train myself back into being super efficient. Which means waking up early to go to the gym before the day starts, Sunday food prep days, assembly line laundry sessions, you catch my drift? Any tricks of the trade would be greatly appreciated! Since I can’t live off of Easy Mac, I’ve got to gather an arsenal of quick, easy, healthy meals I can make after a 12 hour shift. And what’s quicker and easier and healthier than salmon and a bomb-diggity-not-boring salad? NOTHING!
Delicious nutritious soup – a remake of an old classic!
I’ve had this a draft of this recipe written since September – but for various reasons I haven’t posted it yet. The only pictures I had were in a purple bowl and I’ve decided purple is an unappetizing color. I thought people would find the egg + soup combination strange. Using the college, orange-wrapped noodles seemed like cheating. But, *ALAS*! I have found just the tweak this recipe needed!
I finally bought a spiralizer and have completely fell in love. I started with the classic spiralized veggie – ZUCCHINI! The “zoodles” ended up great – they didn’t get mushy in the soup and added a *crunch* component to the soothing broth that turned out really well. I couldn’t be happier! And now I can’t stop spiralizing. I couldn’t fall asleep last night because I was trying to come up with something to spiralize for breakfast — Update: I still haven’t thought of anything.
Delicious Chicken Tikka Masala – waiting for you in your slow cooker!
Hi All! Happy New Year! I know it’s been a while since I posted – finals and the holidays got the best of me. But I had an amazing time back in Minnesota. We attended 2 Christmas parties, watched copious amounts of football, went to a fantastic sparkling wine and appetizer cooking class, attended mass on Christmas Day and headed straight up to Lutsen, MN where we got to enjoy the slopes and a quaint little cabin, 20 feet from Lake Superior.
I got to come back for NYE and celebrate with Dan and his family with a bomb diggity meal of mussels in spicy thai curry sauce, homemade caesar salads (I’ll share the recipe soon!), pasta carbonara and crab legs. And a (couple) bottles of champagne. It was amazing. But, with all the imbibing and fantastic food I’ve had lately, it’s time for the “new year, new me!” cliche.
Despite a week of crazy November weather – 70’s!? – we’re back to classic fall. Rainy, cold, and cloudy. Call me crazy, but at this point, I can’t wait for it to snow. Plus, I can’t wait for Gino to see his first snowflakes! Knowing him, he’s going to go nuts. No better time to try making beef stew than now – especially when your slow cooker does all the heavy lifting.
If you’re like me, the holidays are a time for cheat meals galore. I don’t skip a single dish at Thanksgiving, and no pie dish goes unturned. I like to stay healthy on days surrounding the holidays, and beef stew is the perfect way to do it. Hearty, filling, but low on calories and high on protein, this dish will keep you full all afternoon.
I’m sure when everyone looks back on their college years, they have a few “Woulda, Coulda, Shoulda” moments. For example, I wish I woulda snuck onto the Big House field like a few of my senior year companions. I shoulda went to a Michigan hockey game. I wish I coulda attend a few more biology classes – that would have helped during medical school.
But one of my biggest regrets is never going to the small Korean restaurant below my apartment sophomore year. Every day, multiple times, I’d walk by Kang’s Korean Restaurant with its giant red sign. My roommate, Hannah, LOVED Kang’s. She’d frequent the restaurant, bringing back leftovers that smelled delicious. But I never once took her word for it. And I seriously regret it.