Happy Friday and September! The birthday celebrations continue this evening but today I’m spending lots of time prepping for the ECU tailgate tomorrow. Hopefully this weekend and into next week I’ll be able to cross off a few final bucket list items before having to say “farewell” to the Summer of 2017 on Wednesday (I’m lucky that I’m able to take a couple of days off from teaching so that I can enjoy the time that Big Guy has off work).
This recipe is one that I honestly didn’t think I would share with you – I whipped it up simply because I had all the ingredients on hand and I needed a quick dinner on Thursday night after working out with a client. However, immediately after digging in, I knew I had to share the recipe. Y’all – this smashed chickpea salad toast is awesome. It reminds me a lot of chicken salad and egg salad but I loved the texture from the crunchy celery and the sour pickles gave the entire batch of salad so much flavor. The salad is not overly mayo-y thanks to lemon juice and I anticipate this becoming a lunch time meal that I keep on rotation. You could also top a salad with the chickpea mixture or you could simply use crackers to scoop instead of using bread.
I hope you all have a wonderful looonnngggg weekend and if I disappear at the beginning of the week, don’t be alarmed. Cheers!
Almost a year ago, I shared a chicken salad that ranked up in the top two chicken salads I’ve ever had. And here I am again, making chicken salad and urging you to make a bowl to store in the fridge for easy lunches and dinners throughout the week.
This chicken salad is different than my usual favorites – there is no crunchy component (aka nuts) and there is no sweet component (aka fruit or dried fruit). However, this chicken salad packs a flavor punch with lemon zest and thyme – two ingredients that were made for one another.
Also this chicken salad involves no mayo (only 2% Greek yogurt) so it therefore doesn’t pass my chicken salad rules BUT rules were made to be broken.
I served a scoop of the chicken salad with lots of fresh veggies (red bell pepper, cucumber and snap peas) as well as some Nut Thins.
I can’t get over how much I LOVE this chicken salad despite being very different from my usual favorites. I think it’s the lemon zest – I just love it.
As promised, a crab recipe! And this lunch or dinner option is naturally gluten-free, requires no cooking and is ready in a matter of minutes. Double the recipe so you can have leftovers.
Sweet crab is jazzed up with zesty lime juice, a drizzle of EVOO, pungent red onion, and in-season tomatoes for a simple yet incredibly satisfying meal. Season with salt and pepper and if you remember to pick it up at the store (fail), cilantro. The crab mixture is served in an avocado half that adds the most perfect amount of creaminess to every.single.bite.
This recipe could not be simpler. Perfect for hot days when you don’t want to turn on the oven and it requires minimal ingredients. Splurge on high-quality crab, though. Your taste buds will thank you.
No, that’s not a typo. I made hummus in the microwave and it was amazing.
I’ve made hummus before and I’ve never in my life seen a microwave used. But now I’m a believer.
This hummus is perfect for several reasons:
It makes an amazing lunch or snack.
It only requires six, SIX, ingredients.
Here’s how you make it:
Place a can of chickpeas (including the liquid) plus a few cloves of garlic (I used four) in a microwave-safe bowl. Microwave for about 5 minutes.
In your food processor, combine the chickpeas, garlic, about 1/2 cup tahini, 3/4 teaspoon salt and 1 tablespoon white wine vinegar (the recipe called for lemon juice, but I didn’t have any so I picked another acid). Whirl and drizzle in 1 tablespoon on EVOO. Scrape the sides and whirl again.
I popped mine in the fridge for a little bit and then topped it with a sprinkle of paprika for a little extra color and smokiness.
Ta-Da! Microwave hummus!!!
Let me introduce you to my new favorite refrigerator staple: Chickpeas with Spiced Carrots, Dates and Pistachios.
This salad comes together in no more than 10 minutes and it’s the perfect lunch or light dinner. In fact, I cannot wait to eat leftovers for lunch today. Prep this salad on Sunday and you’ll be able to eat on it all week long.
This no-cook salad involves one bowl and a simple list of ingredients.
The “dressing” is a quick mix of EVOO, cumin, cinnamon (!!!) and a little salt. The powerhouse ingredients include canned chickpeas (if you use dried, more power to you), shredded carrots, chopped dates, cilantro and pistachios. I served the salad on a bed of lettuce last night and an extra sprinkle of flaky salt.
It’s sweet, it’s crunchy, it’s savory, it’s salty and it’s full of good-for you stuff.
Toast just got an upgrade! And this cashew-carrot toast is perfect for breakfast, lunch or as a snack.
First your going to make carrot ribbons with a vegetable peeler.
Then marinate the carrot in a mixture of EVOO and apple cider vinegar.
Crisp up a slice of bacon. Yes, bacon.
Toast your bread!
Slather on some cashew butter (if you haven’t tried cashew butter yet, don’t wait another moment!).
Pile on the carrots.
Sprinkle on the bacon.
Top it all with some salt and pepper.
Big Guy is finally back in town after being in Asia for a little over two weeks and I’m so excited to have him back at home.
And as much as I missed him being around the house, I enjoyed making a few dinners that he wouldn’t have enjoyed as much as I did.
Fried Egg and Avocado Toast is the perfect B, L or D (breakfast, lunch or dinner) and incorporates three of my favorite things. Fried egg. Avocado. Toast.
A toasted piece of bread (I used a slice of Udi’s Gluten-Free bread) and topped with smashed avocado. The creamy avocado is topped with crunchy, earthy sprouts and a perfectly fried egg. And to top it all off, a spoonful of salsa and a sprinkle of salt and pepper.
And while I don’t think I’ll ever tire of simple avocado toast, sprouts and salsa added lots of flavor and texture to the combo.
This is a single-girl’s dinner if I ever saw one.