If I were good at planning and thinking ahead, I would prep my lunches the night before. Or if I were disorganized, I would make it on the way out the door.
Which do you think I do?
If I don’t want to spend money buying lunch because I forgot to make it at home, or use lunch-from-home to make healthier choices, I need something I can put together quickly that’s fast, healthy, and yummy. This is one of my running-out-the-door lunches.
This was so simple to put together. I started with by lining the bottom of my tupperware with quinoa and cauliflower rice (more on that another time) leftover from a previous meal. Then I added some canned corn, black beans, and diced orange bell pepper and tossed it all together.
Then I mixed up and avocado with salt, pepper, and lime juice, and spread it over the top. I finished it off with sour cream and salsa and I was out the door!
Such a delicious, nutrient-rich lunch (add some meat for even more protein!) and, if you’re cooking for 1 or 2 and love Mexican food, you probably have some of these ingredients left over in your fridge already. It’s a great way to use up those pesky half-cans that you have leftover after another meal. Enjoy!
I have never made a cheesecake before, but I saw an episode of MasterChef where they baked some in a pressure test and I was inspired to try it out for myself. Cheesecake is also great to make for Passover (even though cheesecake is traditionally for Shavuot) because so little of it is flour based. I love how this lime cheesecake turned out – rich and creamy and just flaky enough. The crust is a little harder and dryer than I would like, but that’s Passover. If I were making this during the year, I would use graham cracker crumbs. I combined two recipes to make this cheesecake, from simplyrecipes and epicurious. To make it kosher for passover, I used the Manischewitz website to find substitutions. Cheesecake is so quick and easy, and the end result is beautiful and yummy. Continue reading
This is one of my favorite recipes to make for potlucks. Its easy, fast, and can be served hot or cold. It’s a great vegan main-dish option that everyone else will enjoy too. You can even make it gluten-free if you substitute rice or rice-based noodles for pasta.
I first made it with this recipe, and I highly recommend it.
I’ve posted here the instructions for how I would usually make it, but when I made it last I had to leave some things out because I didn’t have them. I used macaroni instead of spaghetti, white sugar instead of brown, and I had to leave out the ginger and scallions. The flavor is much less complex without these ingredients, but it still tastes ok. This isn’t the first time I’ve needed ginger, though, so if you’re planning on making a decent amount of Asian-style food, I’d recommend picking it up. I also want to experiment with using ginger in other types of food, because it’s a great spice that isn’t used very often, so it should give your food an unusual, new taste.