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Onigiri-flavored tuna salad
I can’t get onigiri locally, so I’ve tried to make my own with sushi rice and triangular molds. It’s a lot of work and it never comes out quite like the store-bought ones. The last batch tasted good, but were more like rice sandwiches: So instead of actual onigiri, I bring you: onigiri-flavored tuna salad!
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Kodiak pancake mix review
Kodiak promises high protein and whole grains — and they’ve been gradually filling every breakfast food grocery aisle I visit. I’ve had their frozen foods and snacks and I decided to try their cinnamon oat flapjack and waffle mix. They have gluten-free mixes, but I haven’t spotted one in person yet. The appeal of the
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Tzatziki sauce with everything
Last week I decided to prep my own sauce (Tzatziki) and prepare a couple of other ingredients: air fried shrimp and spiralized zoodles. Then I combined those with other ingredients to make weekday lunches and dinners:
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I tried the “dinner therapist”
The kitchn has a “dear dinner therapist” column by Kelli Foster that answers variations on the question, “what’s something quick but healthy that I can make for dinner?” I found it while also looking for weeknight dinner ideas, and decided to make the easy beef and broccoli noodles and the one-pan caprese baked chicken. The
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Gluten-free finds in Asheville, NC
I took a roadtrip to Asheville with a gluten-free family member, and here’s what we ate. Before you ask, we didn’t go to Posana, the completely gluten-free restaurant in Asheville. It wasn’t open while we were there. So, here are some options for when Posana is closed. Early Girl Eatery Early girl serves both breakfast
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Lavash chickpea wrap
Ingredients: Directions: Spread hummus on wrap. Add a couple of spoonfuls of chickpeas, tomatoes, cucumbers, and feta. Roll up, tucking the ends in as you go. Slice in half and enjoy.
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The best chocolate cake…
…does not last long enough for a photo of the whole cake. This Might Be The Most Delicious Chocolatey, Fudgy Instant Pot Cake — and it’s my go-to cake for holidays, or when I just want to make cake. It’s made with almond flour and somewhere between a regular cake texture and a flourless chocolate
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An ode to versatile summer proteins
Mozzarella (open and slice) Tofu or Paneer (air-fry) Chickpeas (drain and rinse)
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Erin Clarke’s Summer Celebration Orzo Salad
I found this recipe in Erin’s Well Plated cookbook and made some tweaks. The cookbook version includes roasted or grilled squash and corn, halved cherry tomatoes, arugula, orzo, chickpeas, feta, and basil pesto. I used less squash and added in a pepper, used store-bought sun-dried tomato pesto, and topped it with some parsley and avocado.
Air Fryer Burrito
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Air Fryer Burrito 