Superfood Quinoa Tabbouli
Tomatoes
Italian Inspired Garlic Olive Oil Bruschetta
I just got back from a four day trip to Rome, Italy where I ate, walked, ate, visited some historic sites, ate, shopped, did tons of work for my real job, and ate some more. I enjoyed every minute of Rome. For a full recap of my week in Rome with photos, videos and my own commentary, check out last week’s This Week on Instagram post. (more…)
Bamiya [Okra Stew]
I always feel an immense sense of accomplishment when I make Arabic food and it tastes like my mom’s cooking. Likely because Arabic food only tastes good when my mom or tayta make it, in my personal opinion. So when I realized we had some fresh okra hanging out in the fridge, I decided to try a very well known Arabic dish; Bamiya. Bamiya is basically okra stew.
Don’t let the okra deter you. Most people don’t like it because it can get pretty slimy. But if you prepare the okra properly, I promise you a slime-free meal. (more…)
The 5 Day Working Girl Lunch Challenge
It’s the end of the year, a time when most of us look a little more closely at the numbers in our lives — namely the numbers in our bank accounts and on our scales. That’s when we realize the number in our bank account is slowly decreasing while that pestering number on the scale seems to be increasing by day. So how do I get those numbers to have reverse effects?! I’m looking for the number on the scale to go down, while the number in my bank account to go up. (more…)
Skinny Mac and Cheese
Mac and cheese, the ultimate comfort food, right? I’m a total sucker for Velveeta, too. At our house, as a kid we used to have macaroni & cheese and hot dogs. Healthy. Unfortunately, comfort food equals an unsightly amount of calories. Calories we, quite frankly, can’t afford to be consuming. Not if we want to fit into our super cute, bought it a little-too-tight because I know I can lose weight before the event dress, for example. I can’t tell you how many of those I own.
Total sucker for comfort food. Yes, I’m the one in the Kenmore Fridge ad – the one who grazes. Regularly. That’s why I try to keep my fridge as snack-free as possible. But not all mac and cheese is bad for you. Honestly. (more…)
Spring Focaccia Bake
It’s been feeling a lot like summer around DC lately. Strange, considering it’s March and we had a very mild winter and practically no spring. Honestly, spring time is my favorite time of year. I may be a bit biased because my birthday is in April. What’s not to love though? The weather is usually amazing – warm during the day with little-to-no humidity, and there are more outdoor gatherings. When the weather gets warmer, I start to crave lighter foods. That mean, more fruits, veggies and salads. The following is an easy recipe for Spring Focaccia Bake.
Adapted from D’s Kitchen.
Spring Focaccia Bake Recipe
Ingredients
1 loaf Focaccia Bread, cubed (or frozen cheesy focaccia rolls, cubed) 1 tablespoon Olive oil 1 Buffalo Mozzarella, cut into 1/2 inch squares 1 package fresh Basil, chopped 15-20 Grape Tomatoes, halvedDirections
Preheat oven to 350 degrees. Sprinkle olive oil on the bottom of a baking dish (or corning ware dish) Lay focaccia squares in the dish, top with mozzarella, and then tomatoes. Bake for 25-30 minutes. Top with basil and serve.
Servings: 4
Nutrition Information: Cals 436. Carbs 53g. Fat 18g. Protein 16g. Sodium 554mg.