I am a self proclaimed salad hater… well, I don’t hate salads but I am definitely the girl that likes her salad loaded with “gems” and pretty much leaves a bowl of tossed around, dressing coated lettuce leaves to be tossed in the compost. This salad is the excpetion. With a tangy sweet dressing, tender chicken breast and fresh sweet corn and crisp veggies, I was able to leave an empty bowl this time!
Anyone else totally embracing these cools summer nights we have been having? Cue the hand raising… It has been nice to take a break from salads the past few nights for warm comfort food. I was blessed with tons of fresh eggplant this week from the CSA haul. Anyone who would chose to make anything other than eggplant parm with all the eggplants I have is simply a crazy person. Enough said. I decided to get a little fancy on a Tuesday night and stacked my eggplant instead of going the old school route. Super pretty, super portion controlled, super tasty.
Back in my pre- ulcerative colitis, gluten eating days one of my favorite summer recipes was her Greek panzanella salad. It was always a bit more filling and satisfying than a traditional green salad and was a show stopper at any cookout. Now that it is summer, I am really missing it!
Unlike Ina, I don’t have the “good olive oil” or fancy baguette, but I have found the best gluten free alternative with a not so fancy bread of choice: gluten free hot dog rolls! With total inspiration from Ina’s Greek panzanella salad recipe, I put my own Little Chef spin with protein rich chickpeas, tangy artichoke hearts, and my super high end (eye roll) gluten free hot dog rolls.
Kholrabi…more like kohl-what?-bi??? I will be the first to admit I was downright puzzled when I got a bunch of this cabbage like veggie in my CSA. What exactly was it? What was I supposed to do with it? Do I cook it? Eat it raw? I had no idea. Thanks to trusty google, I got my answers and decided to see what I could do with this alien veggie. Gotta love the trusty wonton wrapper. From making easy “homemade” ravioli, mini muffin tacos, and now these yummy and easy wontons they make meal prep super easy. Feel free to get creative with what you put in your wontons, ground pork, broccoli, the options are endless, however, I do suggest giving kohlrabi a try!
There is nothing that kills me more than having to stand over a hot stove during the summer heat. I usually use this as my excuse to eat out as often as possible in the summer, HELLO LOBSTER ROLLS EVERY NIGHT!!! While I am not complaining about butter and lobster being my primary food groups this summer, my bank account isn’t too happy. With a strict limit on one lobster roll a week (sigh…) I have been trying to get a little bit more creative with some easy no cook recipes and this one quickly became a favorite.
I have always been a huge fan of those pre-cooked rotisserie chickens from the grocery store. Not only are they super moist (yes I went there and used the “m word”) but, they are PRE-COOKED! How can you go wrong? They are definitely a grocery staple for me for quick easy dinners like this one.
This is one of those recipes that was the result of a hot, lazy day with slim pickings in the fridge. That seven o’clock belly grumble caused me to be a bit creative in the kitchen with some kick ass results. I always keep a bag of frozen shrimp in my freezer and canned white beans in my pantry for quick proteins, add those with my trusty parmesan cheese and some other random ingredients I luckily had on hand for a dinner that is perfect as a leftover a beach lunch. (If you even have any leftovers)
I have never been one to skip breakfast. However, mornings have been getting busier and busier lately. Between blog meetings, MOH duties and morning workouts, I have been relying on on Daily Harvest smoothies and Perfect bars to help fuel my mornings. I would be lying if I said I wasn’t wishing I could enjoy a nice hot, filling breakfast, especially until spring decides to finally show up. Its why I am so excited about this easy reheat and eat breakfast. The bell peppers make the perfect little edible container for this protein packed breakfast.
I definitely grew up in a house where fruit roll ups and gushers were major treats. Now, I am not even sure if they still make these sugar filled snacks anymore. However, now and then I do find myself craving something chewy and sweet. I love this recipe that is low in processed sugar and high in fiber and filled with vitamins! You can totally mix it up with what fruits you use depending on what you have on hand but I love the tartness of the berries with the sweet flavors of the mango. The only downfall of the recipe is it require a great deal of patience. But aren’t all good things worth the wait?