If there is one thing that is perpetually on my list of Things to Get Better At, it would be meal planning. I always go to the grocery store and buy the same old, same old ingredients to make the same old, same old meals – not having any specific plan for the week (Maybe I have one new or specific meal in mind.) I rarely decide on what I’m going to make until it’s time to get started making dinner. Sometimes this is fine, other times it feels very boring.
I ate this exact turkey sandwich and soup combo for lunch for three days in a row,
for two reasons:
1. Because it was really good.
2. The recipe I’m about to share makes a lot of soup. Halve the recipe if you won’t be able to eat/share 10 cups of soup over the course of three or four days. Now that Zak works from home, we have no trouble eating this much soup in a relatively short period of time. You could also freeze the leftovers to have on hand when you don’t feel like cooking some time in the future. (I need to get better at remembering to do this!)
I’ve blogged about this recipe before (it’s one of my favorites!) but today we’re going to talk about the cost break down of this giant pot of Coconut Curried Red Lentil Chili.
I made this yesterday to take to a winter (indoor!) picnic with a bunch of our homeschooling friends. This is one of my go-to potluck meals because it’s inexpensive, it’s “something different” while also being delicious and healthy. All of my favorite adjectives in one big pot! Another reason I like this chili for a potluck is because it’s a good option for people with dietary restrictions – it’s gluten free, nut free and made without any animal products for our vegetarian and vegan friends.
I love this term “quinoa bowl”. It just sounds so… cozy. Like we should nestle right in and rest our heads on pillows of soft, fluffy quinoa and take a little nap.
Or just eat it. That’s fine too.
Over the holidays I tried my hand at Sweet Potato Kale Quinoa Cakes to take to a New Years Eve dinner party, but they were sort of a flop. They tasted great, but they didn’t hold together very well. Still, even though the quinoa cakes were a fail, the ingredients were a win and I was left wanting to make it as a dinner side – more specifically, a “quinoa bowl” that I’ve seen around the interwebs and have been excited to
steal try. A quinoa bowl is comfort food with benefits – warm and carby, but some nutritional perks you don’t get with rice or pasta.
At the beginning of the year I wrote about one my favorite snacks, Chocolate Crunchy Coconut Cups. Today I’m here to tell you that not only are we still loving these, but I’ve perfected my technique to make them in less time with less effort and less mess.
Thanks in part to this silicone mold,
and in other part to my realizing that I should be mixing the ingredients right in a pour-able, heat safe vessel.
(As opposed to combining everything into a mixing bowl and then ladling out into tippy, paper cupcake wrappers.)
Since reading Cholesterol Clarity, I’ve been rocking out with the Low Carb/High Fat way of eating. (I’ve been trying to do this for a nearly year now and have finally figured it out… more details to come in an upcoming post.) I found my way to this salad when I was looking to swap my usual yogurt and fruit combo with something a little lower in sugar and carbs.
Let me cut right to the chase: I’m still a little shocked at how much I love this salad. This is officially My New Favorite Lunch, I’ve eaten more days in a row than I can count.
Whenever my mother sees the palms of my hands, she always asks me if I’ve been eating too many carrots. I then look down at my hands and can’t see anything wrong, they look perfectly normal to me.
But then on a recent trip to Florida to visit a friend, said friend also noticed my orange-ish skin – except she asked me what was all over my hands after I finished slathering up the kids with sunscreen.
What the heck are you people talking about? I still don’t see it! My hands just look nicely tanned! And why are the palms of your hands so PINK?
Did you know yesterday was Earth Day? Well, Monday is Earth Day, but we celebrated on Friday. And I spent Friday thinking it was Earth Day. Whoops.
Monday, Friday, whatever. On Friday we got together with one of our homeschooling groups for a fun, low key Earth Day event for families. Each family was invited to share something with the group – like a science project or even just an idea. We decided to demonstrate how we make one of our favorite healthy snacks – date balls!
I decided on date balls because they are round… like the earth.
Cauliflower is not one of those vegetables I get really giddy about.
I mean, I like cauliflower and all – but you won’t see me running to the produce section while shouting and hip-hip-hooray-ing with my arms flailing above my head like a wild woman when I see that cauliflower is on sale.
I’m probably more likely to say “oh, cauliflower is on sale this week? that’s cool.”
This recipe makes me slightly more giddy about cauliflower than usual though. Cauliflower Mac and Cheese? I didn’t invent this idea, but I did think “I’d eat that” when the idea was presented to me. My next thought was “I need to make that.”
I bought a spaghetti squash last week simply because it was there on the shelf in the produce department. I had no spaghetti squash plans. I had no spaghetti squash dreams.
I did know that I wanted to do something different with this planless, dreamless spaghetti squash. I’ve made spaghetti squash pie and spaghetti squash with red pepper sauce, this time I was in the mood for something new.
When I realized I was going to make a curried spaghetti squash? I declared myself a genius.