For the past two years I have been taking a turkey sandwich to work for lunch nearly every day. It just never got old for some reason, and was quick, easy, affordable and relatively healthy. We had a good thing going, me and those turkey sandwiches.
Well, the other day, my relationship with turkey sandwiches came to a grinding halt. I was sitting (like all office workers do too much) eating lunch and had a sudden realization – I was officially sick of turkey sandwiches. It took two years, but I finally broke.
I needed to act fast, because buying lunch in downtown Chicago is not an option for me. At the very least, it’s a rare treat. They’re thieves down there I tell you, there is no way to eat lunch for less than $9!
I decided to take baby steps and not steer too far from what I know and once loved, and opted for a simple solution, a better sandwich. I opted for this Slow Cooker Avocado Chicken Salad between two slices of bread.
Any hesitation I had regarding switching away from my bread and butter sandwich was washed away as soon as I tasted this glorious sandwich. The chicken was moist from the slower cooker, the avocado was creamy and the red onion brought a fresh and spicy bite to tie everything together. Read More
It’s time to make some Baked Hasselback Zucchini.
No, this recipe, nor the classic hasselback potato recipe have any relation to the great Matt Hasselbeck. I know you most likely weren’t thinking that at all, but just wanted to clear the air.
Photo by: Parker Anderson
The hasselback potato recipe is actually rumored to have originated at the restaurant in the Hasselbacken Hotel in Stockholm, Sweden. Essentially, it’s another take on a baked potato recipe, but this one involves cutting into the potato – allowing you access to more of the surface area of the potato. This allows you to get the potato more crispy in more places, and of course, loaded with good flavor from butter and seasoning.
Since this Hasselback Zucchini recipe is inspired from hasselback potato recipes, then I guess it originated from Sweden as well.
Anyway, back to the recipe at hand… Read More
Simple and healthy banana pancakes are getting a lot of attention these days. I decided to jump on the bandwagon and created these nutty and wholesome 4 ingredient banana pancakes. They come together in about 10 minutes, so there’s really no excuse for skipping the most important meal of the day.
The simplicity of these pancakes also make them super dietarily friendly – they’re gluten and dairy free. More importantly, they’re healthy and wholesome, check out the high level nutritional info:
- 325 calories
- 14 g fat
- 10 g sugar
- 10 g protein
What’s your initial take on the nutrition here? Here’s what I think: Read More
The weather is finally warming up and I am beginning to crave some fresher, Spring recipes. To get motivated for this new season I put together a list of Five Spring Recipe Ideas to Make This Year.
If you haven’t seen Forgetting Sarah Marshall then that meme went right over your head. You should check it out – it’s a top 5 comedy of all time, no doubt.
Getting back on track, there are a lot of fresh vegetables and other ingredients that are in season this time of year. It’s great to take advantage of in season produce because it’s usually more affordable and also tastes crisper, more vibrant and all around better. You can check out the full rundown of ingredients that are in season right now in either of these detailed lists:
Some highlights from both of the lists include: Read More
Today you’re going to learn how to make French press coffee at home. Brewing coffee at home is a great way to save money. It’s actually the first thing I would tell you to do if you were looking to cut costs in the kitchen.
You know why?
You can drink coffee at home for one year for about the same price of buying coffee from a coffee shop for one week.
Yes you read that right, the savings potential is through the roof. If you’re interested in learning more about just how much you’d save, my long-winded rant can be found here. Read More