I think that the omelet is one of the greatest concepts of all time. There are so many different combinations of veggies, meats, cheeses, spices and herb that you can use to create the perfect egg pocket.
As someone who likes to eat eggs every morning for breakfast, occasionally I try to leave out the egg yolks to give my body a little break from the cholesterol. Lots of professionals have different theories of how many egg yolks someone should consume in a week and I don’t really pay attention to any of them. Rather, every once in a while when I feel like switching it up, I do!
Yes I know, surprise surprise I made something green in honor of St. Patrick’s Day. I didn’t want to make anything green, however; I was quite deliberate to make something that wasn’t a vibrant green because of food dye, but rather it derived its color from the pigments of Miss Mother Nature.
Homemade pesto was the winner for two reasons: (A) Everyone should know how to make pesto because it’s delicious and goes on pretty much everything and (B) I am obsessed with pine nuts right now… so much that I am willing to pay $25/lb. for them.
I was just feeling like today was a bacon-kind-of-a-day. No reason in particular, not that you ever need a reason to eat bacon.
I have also been really into warm homemade dressings lately. This was the perfect opportunity to make a warm vinaigrette out of, you guessed it… BACON. Read more
Lately I’ve been trying to come up with some good meal ideas that you can make entirely in one skillet while also using minimal dishes and utensils to prepare the ingredients. This saves a lot of time, energy and is good for the environment because you’re not wasting a ton of water on washing dishes!
Recipes like this also help work toward one of the goals that I set out to accomplish with this site which is to show that cooking good food doesn’t need to be hard. You can start out with something so simple like this and just look at how beautful it still turns out! I didn’t even use a plate when I made this. I literally ate it straight out of the skillet and it was unreal.
After yesterday’s deep fried adventures, my body was in the mood for a bit of some greens, purple, reds, blues… and some nuts.
It’s a simple salad but it is beautiful and an absolute juicy joy to eat. Making your own candied pecans is fun, too! Pack it for lunch or grill some chicken and have it for dinner.
I LOVE putting eggs on salad for a number of reasons. Mainly, I always like to have a protein component if I am eating a salad because it is the only possible way that a salad might have a chance of keeping me full for longer than 10 minutes. Also, I have never seen anyone else straight up cook an egg and put it on a salad and I want to share my trick with everyone! Eggs are always around the house and take only minutes to cook in a skillet.
In my ideal world, I would spend a significant amount of the day writing recipes, cooking, photographing the end product and then enjoying my creation slowly while sitting and reading the newspaper. That routine isn’t realistic for me or the majority of students or working adults because we’re just too busy… right?
Not an acceptable excuse, my professional friends. We must make time to fuel our amazing bodies with nutrient and energy-dense foods otherwise all areas of our being – both physical and mental – will suffer.