Lovely spinach salad with cannellini beans

The thing about getting back to my normal diet of rabbit food and beans is that I am always hungry! It sucks! I put a half cup of rinse and drained cannellini beans on top of my salad so I’m hoping it hold me over at least until after the gym. Either way, I am…

A vegan lunch for old college housemates

I really lucked out when I shared a house with two girls while going to college at the University of Arizona. I found the house on the dreaded Craigslist, met the owner of the house, but did not meet the girl who would be living across the hall and sharing a bathroom with me until…

Light Monday Night Dinner

Light Monday Night Dinner

Another easy-peasy recipe. I always like to pound out my organic chicken breast before I put it on the grill – I think it cooks faster and more evenly that way. I don’t have a meat-pounder-thingy so I just use a heavy sauce pan and it works like a charm. Olive oil, salt, pepper and Trader Joe’s 21 Seasoning Salute and that’s it on the chicken. For the salad, it was a simple mix of spinach, arugula, shaved carrot, cucumber, and peas. The salad was dressed simply with olive oil, sesame oil, lemon, salt and pepper. Simple, light and delicious.

Clean-out-the-fridge Scrambled Eggs

Clean-out-the-fridge Scrambled Eggs

This was our delicious Sunday morning breakfast last Sunday. I cleaned out the fridge and chopped up all my leftover veggies – spinach, mushrooms, onions, hatch chilis, green onions, and cilantro. On the side are delicious flour tortillas from a Tucson tortilleria (tortilla store), Estrella bakery. This meal easily held us over to dinner and curbed my impulse to buy everything at the grocery store.