Hey Readers!
Lots of things have been going on in my life. I’ve been attempted to set up a new job while continuing my education. I love my classes in my Environmental Health major, and I’m looking into future paid internships at the USDA. So that’s basically where I have been. This is my quick and delicious recipe for days when I really just need to focus on homework.
I know that it’s still August, but even Trader Joes has tempted me with Fall by bringing out their Pumpkin Ales. Soon Starbucks will have their Pumpkin Lattes, and Dunkin Donuts will bring out their famous Pumpkin Muffins. Well, why not make something much more delicious at home and the correct portion size?
This past weekend I had the best time with a couple of my friends up at Lake Ossipee in New Hampshire. We had planned a weekend of swimming and hiking up near the White Mountains. One thing we all agreed on was that we wanted to eat decently healthy. It almost seems like a waste to enjoy the outdoors and pig out only on chips, preservatives, and food mostly made of fat. So I wanted to go over some tips that I have learned and still learning during my great outdoor adventures.
I had just finished my workout at the gym, and I wanted to really avoid the Friday pizza night. It’s really hard to get back on track when you have slacked off. That goes for anything; not just the gym. Like this website for example. I really want to progress further, but due to money and my head being all fuzzy/ baking blocked… well I’ll get on the ball. Anyways, this was what I was striving for, and it is not as easy as it looks. My friend Megan sent me a photo on Facebook of this:
Tired of the same old pasta, meat, tomato sauce on you Wednesday Pasta Nights? Try this kick of flavor. It doesn’t take long and it’s a burst of herbs and spices that latch onto the pasta, broccolini, and lentils.
Summertime makes me think of a couple of main things. The smell of BBQ wafting into the streets as you drive or walk by. Sunscreen white as snow sticking on sections of your face you forgot to rub in. Cold ice tea or lemonade dribbling down thirsty lips and throats. Fire cracker red, white, and blue popsicles in all their patriotic glory. Of course, the one thing I always look forward to is caprese. The room temperature mozzarella clinging to the juicy ripe tomatoes with basil to accent it all into perfection. A wonderful snack, and an even better panini sandwich.
This is the most easy snack or meal you could ever make besides a PBJ.
You Need:
1. Make your sandwich with mozzarella, tomato, basil and optional mushrooms.
2. Lightly coat each outer side of the bread with olive oil. You can make it grilled version in a skillet or put it into a panini press.
3. Cook for 3-5 minutes or until you get how you like it cooked.
So I feel like I’ve been MIA for a good month now. With weddings and my application to college for the fall… it’s been busy. Well enough of that! Back to the food! I’ve missed writing here and sharing more experiences with you. Since I last talked to you all I’ve:
Apparently June 4th was National Cheese Day. I find this post very appropriate for June now, and I’m glad I waited on posting. If you have never tried Groupon, I suggest looking at their deals. I’m finding I’m able to sign up for more classes and activities than I did the previous years without bankrupting myself. This was one of the deals, and I took my mom with me. It was an hour-long course with a starter at-home kit to make the cheese.
I had picked up the June copy of “bon appetit” and found this very easy recipe for making homemade tortillas. I loved the idea of fresh, hot tortillas made from scratch. I searched everywhere for a tortilla press that they mentioned in the magazine, but none of my local stores had one. I will have to order one online or look in a kitchen specialty store. For today, I just used wax paper and my hands. My Nana mentioned using a rolling pin might of helped, but I kind of like the uneven look to these mini tortillas.
Sometimes to watch my portions especially with meat or even protein packed vegetarian options, I used my grapefruit rinds to hold my meals. It’s a great way to portion out your food and make it look fancy at the same time. I’ve been really into red grapefruits lately. My stomach gets upset or bloated, and the red grapefruit is there to save the day! I used to hate a lot of citrus foods as a kid, but as I’ve grown older I have found they can be my best friends. Packed with rich vitamin C and other things to keep my poor immune system running. When you work with children, especially in the first year, you seem to catch every cold and disease known to man one after the other. It’s constant punches I have to dodge. So such simple meals as the one above help keep it in check.
This has quinoa, broccoli slaw raw, cherry tomatoes, and romaine lettuce. Simple and easy for a quick dinner.
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