This is an Eat Live Run recipe.
This is an easy, weekday kind of salad. It’s very filling and a perfect post-workout meal. You know, if you have time to work out (its not on my Barbri interactive paced program so working out won’t get me any closer to that green arrow).
I can’t believe I’m really presenting this as a “recipe.”
There are three ways I could pitch this.
First, I could emphasize that there are only three ingredients, which is far fewer than in microwave popcorn. But fewer ingredients doesn’t necessarily mean its any healthier.
Second, I could emphasize that this recipe is so simple that a monkey could follow it, assuming that a monkey knows enough about stovetop safety. But let’s be honest, sticking a bag the right side down in the microwave is obviously easier than this method.
Third, I could emphasize how cheap this recipe is. Microwave popcorn is surprisingly expensive. However, unless you eat a lot of popcorn, the difference only amounts to a few dollars.
Instead I will just say that this is how I make popcorn and I like it, so you should try it.
This is a loose recipe that is useful for fajitas, to eat with rice and beans, to put on salads, or to add to a sandwich. It’s great for cleaning out your fridge and using up half an onion that you have left over from some other recipe.
This is a Martha Stewart recipe.
My friend Celina got me an ice cream maker for my 25th birthday. Best Present Ever! Now I finally get to start making the ice cream recipes I’ve been pinning.
I thought about breaking in the new machine with this s’mores ice cream, but I ultimately decided to start with the less ambitious and more classic vanilla. I, of course, turned to Martha for the definitive recipe. I’ve eaten an embarrassing amount of this today, including a spoonful stolen right out of the machine. Worth it!
This is a New York Times recipe.
Every time I feel the least bit under the weather I make this soup. To me, it is the definition of nourishing; the vegetarian equivalent of chicken noodle soup. It is surprising how rich it is given that it does not rely on stock. So if you’re sniffling and your mommy’s not around, give it a try.
This recipe is adapted from We are Never Full and Bon Apetit.
This pasta is great for a weeknight, last-minute dinner. Though it has little redeeming nutritional value in its original form (its basically pasta, butter, pepper, and cheese), I usually use whole wheat pasta and olive oil to make it seem a little healthier. Regardless, it is scrumptious!
This is a Smitten Kitchen recipe.
Bar review has brought snacking back into my life. First I bought string cheese and fruit leather to eat during our 10 minute lecture breaks (side note: they have cracked black pepper string cheese now – fancy!). Then, slowly, homemade snacks made a return to my life. This was one of the first recipes I broke out. It’s a slightly more sophisticated version of the classic rice crispy treat recipe. It’s basically the rice crispy treat of your dreams.
Since making these involves marshmallows, they bring to mind “the marshmallow story.” In third grade, I wrote a report somehow involving the word marshmallow (I have no idea how). My teacher corrected my spelling to “marshmellow.” But I knew she was wrong because I had looked up the word in my dictionary before putting it in my report. So I protested her correction. I was that kid. My parents like telling this story because it shows that I’m diligent or something. I like this story because it reminds me of how to spell marshmallow.