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.
Spring has sprung and Easter is on its way! When I was growing up, my mom always hard boiled eggs and rested them in these adorable, ceramic Easter bunny holders. She took a seemingly boring snack and made it fun – my favorite way to serve food. I am a sucker for these eggs – rolled in salt and pepper, mixed with avocado on toast, and made into creamy, tangy deviled eggs with a kick.
Why not have the best of both worlds? This snack/breakfast/light lunch is great to make ahead of time and when paired with crispy toast (sourdough is my favorite, but Ezekiel bread makes a great healthy option!) I couldn’t nix mayonnaise entirely, but I mixed it with plain greek yogurt for a protein boost.
FUN TRICK! I’ve tried everything in the book when it comes to making “perfect”, easy-to-peel hard boiled eggs. And, I think I finally found the answer – steaming them! I fill a big pot up with about an inch of water, turn on high, and place the eggs in a steaming basket (or a colander) in one layer, cover, and steam for 15 minutes. If you have to stack on top of each other, add a few extra minutes. After a quick ice bath, they’re ready to eat. They turn out perfectly every single time and the shell slips right off of them!
If you make extra Easter eggs this year, use this salad to use them up!
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.
The only picture I could capture before people started digging in!
Back in college, I had three main food groups – Eggo (waffles), Choco(late) , and Baco(n). Let’s be clear…I was NOT a good cook in college. My life’s motto was, “How is Maddy going to use her toaster oven today?”, which resulted in a lot of quesadillas, broiled hot dogs, dino nuggets, and Eggo waffles. It was by FAR my favorite kitchen appliance.
Now, I occasionally eat weird foodie whole grain waffles with fruit, antioxidant-filled dark chocolate, and last, but most certainly not least, a lot of bacon. Good ol’, thick cut, salty, fatty bacon. Balance, right? Or something like that…
So, when I was brainstorming potential burger toppings, I wanted to try and make homemade bacon jam. I’ve seen it on charcuterie boards in restaurants and thought it couldn’t be THAT hard, so I went at it! The process took a while, but it was incredibly rewarding. What resulted was this delicious, savory jam that I couldn’t wait to try on everything. We ate it on burgers that night which was DELISH – and I had some leftover and my mind started turning for the perfect appetizer combination that would wow a crowd. Bacon and Brie! Classic combination!
I used a variation of this recipe to create the jam. Check it out below and let me know what you all think!
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 had to redeem myself this morning after a complete *kitchen FAIL* last night. I was prepared to make a zucc-noodle+cherry tomatoes+feta+WINE dish for you all, which I whipped up recently and L-O-V-E-D. But. Alas. I had no lemons to add some zest. I accidentally used smoked paprika instead of regular to recreate my Cajun Seared Salmon. I put too much oil in the pan and – I kid you not – when I dropped the salmon in, I sprayed hot-paprika-oil all over my beautiful white Michigan shirt and my NECK. Causing me to burn not only my neck, but the SALMON because I couldn’t flip it in time with the pure CHAOS in the kitchen. Needless to say, I spent the rest of the night finishing the bottle of wine and licking my wounds.
AnyHOO. I woke up this morning and needed a rejuvenation. A confidence boost. I went with what I know – the best BFast Sammies in the land. And darn-it-all, these ARE the best BFast Sammies ever!!! I do declare.
There’s something magical about oozy yolk and crispy bacon and creamy avocado all combined into one delicious bite. There’s also something magical about eating a breakfast that is not certified dairy-free, butter-free, cheesy-free, grease-free. OH and the SPINACH. I’m not one to just *throw in some spinach!* because I think breakfast should be largely vegetable-free. But the additional flavor is BOMB DIGGITY and I implore you not to skimp on the spin’ spin’ because it MAKES or BREAKS this sammie.
So, HUZZAH. Valentine’s Day is on a lazy, brunchy, Sunday morning this year. Perfect excuse to whip these up, turn on some superhero movie and just laze away the day. PS – a mimosa on the side would be perfect. But, I made these on a weekday morning and let’s be honest, that’s not entirely appropriate to *kick off my Thursday!* with a little mimosa. So I shall live vicariously through you all when you add some bubbly to your Sunday morning!
A few weeks ago I had the amazing opportunity to fly out to Colorado, drive up through the beautiful mountains, and spend the weekend with 15 friends from high school and college. My good friend, Hannah, whom I’ve known for over TEN years (OMG!) had all of us to her family’s BEAUTIFUL house overlooking BeaverCreek/Avon. The view was insane, the food we made was delicious, and the company was even better.
Snowboarding Crew! At the top of the mountain by Two Elks
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.
This week I was feeling tired of my classic winter breakfast of peanut butter toast or oatmeal topped with cold milk – the way my dad used to make it when I was a kid, the ONLY way. I had to introduce some fruit into my life and decided to go summer-style with a smoothie bowl. Topped with peanut butter and chocolate OBVIIIOUSLY.
I know half the country is stuck in their house – a perfect reason to bring out the frozen fruit in the back of your freezer you’ve been *meaning* to bake into a pie all year. I used strawberries and bananas, but any fruit combinations will do. Add in a handful of spinach if you’re feeling healthy-ambitious. I’m thinking a blueberry mango bowl is in my very very near future….
The protein powder and Greek yogurt will keep you feeling full and the frozen fruit factor makes this heavier than a quick drink. If you haven’t any protein powder, add extra Greek yogurt for your protein boost. And cacao nibs are optional – but maybe sprinkle some chocolate chips on there 😉 I gotta say, the melty peanut butter makes all the difference though!
Hope you’re enjoying your weekend – rain, snow, or sun!
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!