Our garden has really started to take off. My orange peppers are slowly turning colors, tomatoes are becoming plump, and I have more hot peppers than I know what to do with! As expected, the cucumbers have taken the lead as the highest producer. And that is ok with me.
Anyone who knows me knows that I LOVE cucumbers. I can thank my father for this obsession. Growing up, my father had a small vegetable garden. Every summer, he harvested his cucumbers to make a dill cucumber salad. It has always been one of my favorite dishes. This year, we have so many cucumbers that we’d be eating this salad every day for every meal if we wanted to use up all our cuc’s. So I’ve been making modifications to his salad to spice up our veggie side dishes.
The spicy peppers rival the cucumbers in multiplicity so I added a pepper to our salad. It was a bit too spicy for poor Matt (he’s a bit of a wimp when it comes to heat) so I added less red pepper flakes. I recommend opting for less heat at first and add more to taste.
I bought quinoa almost a two years ago. I tried to make it and completely failed. Either I cooked it too long, not long enough, or I did it right and couldn’t even recognize it. Either way, I gave up. Put the bag in my cupboard and forgot that I even had it at all. Until earlier this month. People kept pinning all these recipes with quinoa as the staple. It was time to bring my cupboard quinoa out of retirement and try to make something. So I picked some herbs from my garden, threw all the veggies we had in the crisper together, and tossed a dressing. It was delicious. Now I can see what all the fuss was about.
Today was rainy. On my way home from my bar class, hail the size of golf balls started to impale my car. Cars huddled under the closest bridge seeking refuge. I was lucky enough to have Sally (my car) completely under the bridge. But the whole experience was mildly scary. When the hail first started, it sounded like my car was being shot at. I was honestly worried that they were going to break my windshield. While I am far more susceptible to being frightened, I knew I wasn’t the only person concerned when all the cars under the bridge created a barricade, stopping all traffic. But by the time the song on the radio was over, the storm had lifted and so did the barricade.
This cold, rainy weather meant a warm dinner was in order. One thing I often have trouble with is portion control when it comes to those warm casseroles. And while the weather outside mirrors autumn more than summer, next week (or maybe even tomorrow) will be swimsuit weather again. Thankfully these spinach lasagna rolls realize this and come with built-in portion control. Instead of having to eyeball how many inches your slice should be, you roll the lasagna–making each roll a serving size. Much easier to stay on track and still enjoy a warm slice of lasagna.
I may have an unhealthy love of basil. I use it almost daily, and my herb garden can’t grow it fast enough. To me, it’s what healthy eating is-fresh, bold, and poignant. My insides feel cleansed whenever it’s in my food. Might be all in my head.
As a lover of sandwiches, I’ve been trying to find great sandwich recipes that include basil and travel well. Like many students, my lunch is made at 7:00 a.m. No one wants a sandwich that is all soggy by noon. If that unsoggy sandwich includes basil, even better. This sandwich has only four ingredients that travel well so you can bring all the ingredients with you and easily assemble it when you are ready to eat. No need to live solely on pb&j’s anymore!
Cinco de Mayo is right around the corner, and I couldn’t be more excited. While I do not need a holiday to enjoy a margarita or delicious Mexican food, I can definitely get behind the idea to have a day devoted to it. Unfortunately, people have the tendency to associate great Mexican food with deep fried options. But that doesn’t have to be the case! I am in the middle of law school finals (last time EVER!) and to a lot of people that means gorging on unhealthy snack food and injecting coffee straight to the veins. I do not want to become victim to this habit, but it’s really hard. Sitting at your computer for hours at a time, pouring over case books, statutes, and outlines, it is tempting to run down to the vending machine and stock up. But don’t worry that you’ll find yourself hiding in a study carrel shoving Cheetos in your face (it’s hard to hide the evidence when your fingers are stained orange). This refreshing side salad is a great study snack that will keep the less healthy snacks at bay. It pairs well with baked tortilla chip and has a little bit of sweet and salty.
Grilling season is upon us! After a not-so-brutal winter, I miss the summer cookouts. As much as I love a good hamburger, red meat is not the healthiest of options. This black bean alternative is a great substitute and tastes better than a beef burger. Top it off with guacamole, this burger is an instant summer classic. This comes in at only 5 Weight Watcher’s Plus Points compared to the 8 Weight Watcher’s Plus Points for a 98% lean beef burger (patties only. buns are extra points). I paired this meal with my sesame garlic green beans.
Matt has always been a huge soup person. Me, not so much. Since I’ve never been a soup connoisseur, I called in the reinforcements. My good friends Kelsey and Glenna came over for dinner to give me their honest opinion on this soup. They gave it two thumbs up. And I must say, after this recipe, I might be a convert.
Now that it’s Lent, I have been trying to find recipes without meat for Matt and me to eat on Fridays. As much as I enjoy a good fish fry, Matt and I gave up going out to eat for Lent, so we are stuck cooking our own sans-meat meals. I have been resisting the temptation to toss some frozen fish sticks into the oven. Instead, I made this fun pasta dish that doesn’t need sauce.