Late last night I suddenly realized that I was not prepared to make lunch for myself. I hadn’t been grocery shopping so I didn’t have any lettuce (typically I make salads), and I didn’t want to have to spend a bunch of time cooking something up that would prevent me from getting to bed at a reasonable time.
Then I remembered this. Cacio e Pepe, literally “cheese and pepper.” It was a recipe I had seen a bunch of times in emails I receive from Bon Appetit, and I was pretty sure it would be easy. Granted, I’d never actually LOOKED at the recipe. But I figured I could guess and that would be close enough. And so that’s what I did!
The end result was surprisingly delicious for a bunch of random things that I threw together at the last minute, and it was satisfactorily easy to get me into bed on time. Perfect!
OH MY GOODNESS. I had forgotten how much better food tastes when you use real ingredients and make it yourself. Seriously, I really need to start finding time to cook for myself more often.
The reason I haven’t posted any recipes in so long is because I haven’t really been cooking much at all – mostly eating microwave food and sandwiches, or using the occasional salad recipe I find on a blog somewhere. But last night I was really craving kale for some reason so I made myself Garlic Parmesan Kale Pasta, which was delicious. And I’ve made myself two really good salads for lunch today and yesterday, so since I’ve had such a good food week I felt obligated to cook dinner. Even though I didn’t get home until almost ten pm. But I am SO glad I did. Because this dish is worth it.
I know, I know. It sounds a little weird. But trust me. IT’S GOOD. Like, really good.
I made this salad for lunch on Sunday, and then it was so good that I made it for lunch again today. I fully intended to take a picture, but I forgot until I was already halfway through eating it so you’ll just have to use your imagination. The good news is salads are super easy and barely even count as a recipe (this one especially), so using your imagination shouldn’t be too hard.
Ok, so I have been meaning to make these for AGES and have just now finally gotten around to it. I felt it fit into the Superbowl snack theme that I was going with yesterday. (Bonus snack idea: I mixed 1/8 cup [20g] of raisins into 2 tbsp [32g] of natural honey roasted peanut butter and it was a phenomenal decision; 250 calories of very filling yumminess.)
But back to the pretzels. These pretzel bites are whole wheat, delicious, easy to make, and most importantly, stuffed with cheese. I made them in a very small batch – only six of them – but it’d be easy to multiply the recipe and make more. For all six, it was 275 calories. That may seem like a lot of calories for a snack, but nearly all of them come from the flour and, like the peanut butter/raisin combo, these babies will keep you satisfied.
I stumbled upon a salad recipe the other day that called for blue cheese dressing, but when I went to my Food Lion I couldn’t find any light options and all of the available choices were over 100 calories for two tablespoons, which is ridiculous and way more than I’m willing to use on a salad dressing. So I decided to take matters into my own hands and made this super easy and super yummy dressing myself! Did you know that you can make your own salad dressing? Because I definitely did not. But you can, and I did!
It’s a bit of a long story, but I’m going to tell the short version: I’m running a half marathon on Saturday and in preparation am nearly finished with a five day fat-loading period, during which 65% of my calories must come from fats. And I’m not talking just any random fats – it’s specifically healthy fats, which for me primarily means nuts, dairy, and avocados. Just as an FYI it also includes olives and olive oil, but I haven’t used them at all.
Getting 65% of your caloric intake from fat is somewhat challenging, and has required me to get a bit creative. Lunch and snacks have been easy because I just eat a bunch of cheese and nuts, but for dinner I look to add a bit more variety, and I do that with avocados and hummus (both high in healthy fats).
I feel like this is very quickly turning more into a cooking blog than anything else, but alas, I keep making yummy things and I want to share them with the world.
I used to work right across from a CVS, and although it doesn’t sound like CVS would be a good place to grab lunch, they had a pesto caprese sandwich that was delicious and I would run across the street to grab one at least once every two weeks or so. Sadly, since CVS changed their food options and I no longer work near one, it’s been a while since I’ve been able to enjoy that lunch. So, when I found a recipe for homemade pesto, I knew exactly what I was going to use it for (with several modifications to make it healthier). And I’m glad I did!