Overnight oats are my go-to breakfast, because they are: 1. Easy to prepare before bed. 2. Tasty enough to eat every morning. 3. Super customizable and creamy. I like making 2 batches on Sunday night, then bringing both jars to work on Monday morning. My absolute favorite way to eat them is with powdered peanut butter, chocolate chips, and a fresh banana sliced in. It tastes like dessert, and keeps me full and satiated until lunch. Try these oats, you won’t regret it!Read More
You've heard about spaghetti squash. Some miracle substitution for pasta that magically turns into spaghetti in the oven??
It's not magic. It's not a miracle. But it is tasty and a vegetable, so I'm here to teach you how to cook it.
Tip: You will need a very sharp, sturdy knife.
Unfortunately, these dairy-filled dips aren't always an option for everyone at the gameday celebration. Fortunately, there is this protein-packed, flavorful dip lovingly called, "Cowboy Caviar" by Midwesterners. It tastes great on a tortilla chip or wrapped up in a tortilla as a taco meat substitute!Read More
This recipe is only fast and easy under one condition: you already have leftover cooked, cold rice (or quinoa, etc.) in the fridge. There are no amounts listed because this is a throw together dish - put whatever you have in it. Takes 20 minutes max.Read More
This is not the meal I intended to make. I had my sights set on a quinoa, chickpea, spinach bowl with a tangy, citrus, olive oil dressing. As I started to cook (aka pulled out a pot), I realized I didn't buy quinoa. Okay, no worries, can totally do without it - I'll just switch it to a hearty sweet potato black bean bowl. Started to get going on that (aka grabbed the can of black beans), when I realized that the kitchen I'm using doesn't have a can opener... slightly bigger problem. I considered taking a stab at opening the can with a knife, but visions of slicing my hand open quickly took me in a different direction.Read More