Healthy Homemade: The Meat Lover’s Veggie Burger
Photo by Tricia White
I wasn’t always a believer in veggie burgers. I usually scoffed at my friends who opted for Boca Burgers at cookouts and have never shied from eating meat. When I was little, my parents thought it fitting to nickname me “Little Carnivore,” a nickname I’ve since grown out of but that sometimes comes back to haunt me at dinner parties. When I finally let down my stubborn guard for a moment and tried one, I fell for veggie burgers’ charm instantly.
Veggie burgers are championed for their health benefits, having all the fiber and vitamins of …
Look Ma, No Oven! Sweet Potato with Parmesan and Herb Butter
A sweet potato is a regular potato’s sassy older sister. She wants to dye its hair orange, will throw a little bit of her opinion in everything anyone says or does, but she’s one of the coolest girls anyone has ever met. That’s a sweet potato. You can fill it up with delicious toppings and flavors, but its true personality always shows and it’s just a little bit different.
These orange spuds have a natural sweetness about them that makes cooking interesting. It’s best to keep your ingredients simple so the potato’s true flavor is still present and all of …
Five Ingredient Feast: Decadent Spaghetti Squash
What if I told you I knew of a magic vegetable? A vegetable high in beta carotene, calcium, phosphorus, magnesium, vitamin A, and potassium. A vegetable that could be popped in the oven for an hour, cut open, and devoured immediately.
What if I told you this vegetable is basically pasta? Filling, hearty, soothing and delicious.
Friends, meet the spaghetti squash. I had no idea this vegetable existed until a family dinner at Ruby Tuesday. I ordered the side of Roasted Spaghetti Squash, topped with marinara sauce. Little did I know I was in for a scrumptious bowl …
Five Ingredient Feast: Grilled Watermelon Salad
A scorching late-August or early September day slowly fades into a balmy summer night, and the smell of grill residue lingers in the air. Your bathing suit is infinitely damp from spontaneous cannonballs in the pool and your stomach begins to growl after a full day of sun-soaked bliss. Grass clippings from the latest mow stick to your bare feet as you wander toward the picnic table in search of a snack. Dad just threw the burgers and hotdogs on the barbeque, you can hear them hissing against the hot metal grates. Your eyes dart past the cooler of ice …
Look Ma, No Oven!: Salted Caramel Pots de Crème
You can’t very well end a meal without dessert. Whether it’s a glamorous five-course meal complete with tinkling china and sparkling crystal or a half-hearted, half-microwaved Pot Noodle, I feel like you just have to end on a sweet note. It doesn’t have to be anything grand. A small square of dark chocolate or an apple usually suffices.
But why shouldn’t it be grand? If your meal is simple, a special treat afterward can make everything feel all the more special. If your meal is a more lavish, more Henry VIII affair, well, I wouldn’t expect you to serve …
Healthy Recipes: How to Conquer Salad
Spoiler alert: this salad has nothing to do with pot pie or with the mayonnaise-y (or plain yogurt enhanced, if you dig it) chunky spread-slash-filling that your mom used to pack in your lunch box. The “potpourri” part refers to the medley of ingredients and fluctuates depending on your fridge, stomach, and willpower. This recipe is no brainteaser, but it makes a damn good salad that will boost your energy and make you realize that no, people actually aren’t lying when they profess their LOVE for salad. So push aside that healthier-than-thou poser piling her plate with spinach and fat-free …
The Food Matters Project: Crisp Rice Cakes with Stir-Fried Vegetables and Chicken
This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!
This week’s post was chosen by yours truly, Small Kitchen College. I personally chose it for two reasons: 1. Crispy. 2. Brown. I’m always looking for foods coated in that brown, crispy layer of fry but are slightly more okay to eat health-wise. Humans like fried foods. The rest is just damage control. These are facts….
Money Mindful Meals: Zucchini Tomato Casserole
Last month I purchased a bike in hopes that I would get some exercise, save money on gas, and have fun roaming the city of Chicago on my new toy. I have ridden my bike less than 8 miles since date of purchase, and thus have accomplished none of the above.
The single bike ride that I have taken so far was to the farmers’ market-and I hope to ride there more before the summer ends. It was because of this trip that I learned to make Zucchini Tomato Casserole.
As I was rummaging through some tomatoes at a small …
5 Ingredient Feast: Frozen Greek Yogurt with Blackberries and Mint
Ice cream is one of those foods that is pretty much universally loved. I mean, who doesn’t love ice cream? Certainly not my family. We absolutely adore it. When, as a baby, it was found that I was lactose intolerant, my mother lamented the fact that I could never eat ice cream. Later, when I was a little older and had – thankfully – grown out of my lactose intolerance, my sister and I would spend a week or so each summer visiting our Nana. The last thing my dad always said before our parents dropped us off was, …
DIY Raw Nut Butter
Or, that one time I killed my mom’s vintage food processor.
Nut butter is an essential for any kitchen. I like to spread it on toast, plop it into smoothies, swirl it into baked goods, and admittedly eat it by the spoonful. The decadence is unparalleled by any plant food. Peanut butter has a certain childhood sweetness to it, while almond butter has some grown-up heft. Coconut butter is creamy and exotic, and cashew butter is a great alternative to classic nut spreads. Traditional roasted nut butter is still good for ya, but for the greatest health benefits you’ve …
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