Salads! Salads! Salads! I officially declare it salad season. Actually, that’s kind of silly for me to say because I’m pretty obsessed with salads all year, but it’s warming up and I just want a ton of salads lately loaded with yummy ingredients. My favorite salad? The Cobb! I just love all the toppings on a good Cobb salad, so I decided to make a Cobb salad, but with a southwestern twist! This salad is topped with chicken, hard boiled egg, tomatoes, corn, and black beans – lots of good stuff!
See that creamy and dreamy dressing there?! I made a quick and easy avocado dressing for this salad. It’s a pretty healthy dressing too! There is actually no mayo or oil. All that creaminess comes straight from the avocado. It’s really easy to mix up in a little food processor or blender. If you have leftovers, I do recommend using the dressing within 3 days as it can start to brown.
I know St. Patrick’s Day is this week, but I’m already thinking about Easter which is in just a couple of weeks! I always like to think about yummy Easter brunch recipes to share with you guys and this year, it’s this Strawberry Cream Cheese Pastry!
This is really a very easy pastry to make and would be the perfect brunch addition! I took a big shortcut by using frozen puff pastry sheets. So really the only work is mixing up the filling and then spreading it on! I’m no pastry artist, but I attempted to give this pastry a braided look which I thought was going to be complicated, but then only ended up taking me a couple of minutes to do. It’s certainly not perfect, but it really doesn’t need to be! You guys can check out the photo at the bottom of the post to give you a better idea of how to construct this pastry in case my directions are confusing!
I call this a strawberry pastry, but you can really use any fruit jam that you like. I think raspberry or apricot would also be lovely!
I’m still holding onto cooler weather with a death grasp. Do not leave me, comfortable temperature! I need you! I have one more comforting soup recipe to share with you guys today to enjoy before it starts to warm up!
I love potato soup so much, but potatoes are obviously high in carbs, so I’ve been trying to limit eating them. In the low carb world, cauliflower can be a great substitute for potatoes, rice, or even as flour! So I decided to turn my favorite Easy Potato Soup recipe into a lower carb version using cauliflower.
I was really pleased with how this soup came out. I felt like I was eating potato soup so it did the trick for me! The base of this recipe is quite simple and you can really try a variety of spices and add-ins. I did more of a loaded potato-style with crumbled bacon, green onion, and cheddar cheese. But, I was also thinking a Tuscan bean version would be super yummy with white beans and spinach or kale. So, my point is, you can easily experiment with this easy and filling low-carb soup!
It’s almost the weekend! We are going to celebrate with these amazing Blood Orange Margaritas!
I first discovered blood oranges just a couple of years ago. If you have never tried one, I recommend you run out and get some ASAP! Aside from their gorgeous red color, they have this incredible almost raspberry-like flavor that is just to die for!! Unfortunately, Arizona’s supply is not that impressive, but I recently found some decent ones at my store and stocked up.
I wanted to make a frozen margarita, but if that’s not your thing, you can certainly make this recipe on the rocks instead of blending with ice. I added agave nectar to sweeten these margs, but you could also use simple syrup if desired. I contemplated adding some triple sec, but honestly, that delicious blood orange juice speaks for itself and so triple sec just didn’t seem necessary! Blood Oranges are so perfect for margaritas. I am madly in love with that deep red color!
We have been quite a sickly family as of late. I’ve been sick for a good three weeks now, got my husband sick, and my little girl is also sick. We just can’t get better! Our appetites have been pretty cruddy too. Maddie barely wants to eat or drink anything since she got sick. I had a bunch of bananas sitting on my counter that were perfectly ripened so decided to make these Chocolate Banana Muffins and they have been one of the only things my toddler will happily share with me!
I adapted this recipe from my Chocolate Zucchini Muffins recipe. If you haven’t made those muffins yet, you must! The positive reviews speak for themselves! Like the zucchini muffins, these banana muffins do not contain any butter. Instead I use coconut oil and protein-rich Greek yogurt. And compared to your typical bakery muffin, these muffins contain far less sugar. Best of all though? They are rich, moist, and perfectly chocolatey!
Pad Thai is seriously one of my favorite dishes to eat whenever I go out for Thai food. I just love everything about it, the flavors and textures, the crunchy peanuts on top. It’s so good! I’ve really been into spiralizing lately and decided to turn my favorite ,Thai dish into a lower carb version using zucchini noodles and it was super super delish!! There is something just so satisfying about a big pile of gorgeous green zucchini noodles!
Now, let’s talk a few logistics here. The very fist time I made this dish, I ended up with really watery, soggy noodles. This is because zucchini is made up of a lot of water and so when added to the pan with the sauce, it releases a lot of that water. If you have never worked with zucchini noodles before, I recommend reading this post on how to avoid this issue from the Ali from Inspiralized. The key to avoiding watery sauce and soggy noodles is to let the sauce thicken and reduce a bit before tossing in the noodles so I’ve added some flour to the recipe and that definitely helps!
This is a great, low-carb version of Pad Thai. I honestly didn’t miss the rice noodles at all. The zucchini noodles really have a great texture and fill you up. If you want, you can also add in sliced chicken breast or shrimp to make it more of a hearty dish!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!