I stumbled on this recipe by accident and boy, am I glad I did! While grocery shopping I saw the tall gorgeously red stalks of rhubarb and couldn't resist grabbing a handful. My hubby was out of town for a while and I decided to send him a rhubarb and strawberry crumble (also delicious but alas I forgot to take pictures of the process! Another time...). Afterward I had leftover rhubarb and with an upcoming beach picnic lunch with a friend, searched for a new recipe, settling on this one.
The following recipe is my new favorite. I just made it last week and already want to prepare it again! Real Simple never fails. Here is the recipe, enough pleasantries, let's get started!
If you haven't yet downloaded the (free!) Whole Foods app, go do it!! They have amazing recipes. One of our favorites is a buckwheat grout and old fashioned oats recipe for a yummy, homey tasting oatmeal, perfect for a rainy morning (like we had today). The official Whole Foods name of the recipe for you to use is Apple-scented Breakfast Oatmeal and Buckwheat.
The coffee shop I work at in Hawaii makes a yummy, heals every ailment, powerful drink called Ginger Tonic and I've been drinking it a lot recently. The bakers gave me a hint at how easy it was and spilled the secret (well, not so secret), combo and today I tried my own batch! My disclaimer is that I don't actually know the proper ratios so my version won't be quite as good as theirs until I figure out the perfect balance. But you can make this and adjust the sweetness/gingeriness to your liking.
Yet another "by accident" recipe that has become one of my favorites! For a friend's party I made a dip which I saw on Food Network that sounds yummy and healthy. Fast forward a few days to a craving I was having for chicken salad and my desire to not use mayonnaise. I opened my fridge and there, staring up at me, was some leftover dip (which has the consistency of hummus); I figured it wouldn't hurt to try it as my healthy mayo. And guess what? YUM!!
My honey is taking courses to get his master's degree and had a huge paper he was working on all day one weekend. He had a sudden craving for biscotti to go along with his tea, so instead of going to the nearby (and overpriced) grocery store, I decided to make my own! Turns out, it is quite easy and quick. I used this recipe, which is a nice foundation. In the future, I would add chocolate or almonds or some other kind of flair to increase the flavor.
I used my mixer for this, but you could beat by hand if you'd rather. Start off with the eggs, oil and sugar. Add anise flavoring (I used Amaretto since I did not have anise). Beat until blended.
Guys. This is SO easy. We love salmon and I make it frequently so I like to change up how I prepare it (my typical recipe is with an apricot sauce which is to die for- future post for sure!). For this meal, I used the Whole Foods app. Let me just say, if you do not have this app, GET IT! I find more recipes on it than anywhere else and they are healthy and the app is free!! Can't go wrong. Anyway, back to the recipe - I searched salmon and found this on the app. Of course, I made it my own based on what I did and didn't have...
I'm going to be honest. My husband is a better cook than I am. And he has a more sophisticated palate. I have been learning so much in the kitchen since marrying him, and I have to say, I gladly move over any day he wants to cook knowing my taste buds will thank me! This night, we were having steak and he decided to make a chimichurri sauce and now we will never go back. It's easy and oh so delicious!
Take it away, honey!
I'm going to be honest. The most exciting part of going to the gym is the chance to watch Food Network :-D It may seem counter-productive but we don't get the channel at home and it keeps me running longer, so no judgement! The last time I was there, I saw a segment by Melissa d'Arabian and got inspired to go home and make a salty snack for my honey! The original recipe is here, although when I made it I was going off of memory so my proportions weren't exact. Melissa made a great recommendation to use plain, cheap olives since there are so many flavors involved, there is no need to use a fancy variety (this time, I used some Greek olives in addition to regular black because I ran out of the latter...the first time I made it I used all black olives and thought it turned out better).
Aly and I grew up eating our mom's very colorful beet and potato Latvian salad! It was a favorite of one of my childhood friends who recently came for a short visit, so I decided it was time to make a batch. I chose regular beets and red skinned potatoes, although any variety of white potatoes would work just as well.