I’ve been on a chickpea kick lately. I love tossing them in salads or roast them for a crunchy guilt-free snack. My other obsession is just to smash them up, mix them with avocado and some pesto and spread it on a sandwich for a super quick and easy vegetarian lunch!
I almost didn’t post this recipe because it’s really barely a recipe, but it’s super yummy and I know I’m always on the hunt for quick and easy lunch ideas whether I’m at home or at work so I thought some of you might be too!
This recipe makes enough for about three sandwiches so it’s also good for meal prepping for a couple of days worth of sandwiches. Just keep in mind that the avocado will start to brown after a day or so. I add a bit of lemon juice to the recipe to keep it more fresh, but if you plan to make this to use over a couple of days, you might want to add a little bit extra lemon juice to prevent it from getting too brown. Keeping it stored in an airtight container in the fridge also helps prevent browning.
I like to eat this chickpea salad with my favorite Ezekiel bread, some lettuce or spinach and fresh sliced tomato for a flavorful and simple lunch!
If summer were a cookie, these Coconut Lime Sugar Cookies would be it. Memorial Day weekend is next weekend and that means it’s the unofficial start to summer!
Having lived in Florida and then Arizona for so many years prior to us moving to Orange County had me used to it already being 90+ in May. It’s been super cloudy and in the 60’s for much of this past month so it’s definitely not feeling like summer yet. That’s okay though because these cookies are sure to brighten any day!
These sugar cookies are so soft and so full of coconut and lime flavor. Think margaritas and that’s how these cookies taste. I would say of the two, these definitely have a stronger coconut flavor with hints of lime flavor from fresh lime juice and zest. I actually used my snickerdoodle cookie recipe as a base for these and just made a couple of changes.
These cookies include some cream of tartar. It’s not absolutely necessary to include it if you don’t have it, but I recommend including it! Yes, baking powder does have cream of tartar in it already, but I like to add more in addition as it gives the cookie some extra tanginess along with the lime juice and zest.
I also like to roll the cookies before baking in a mixture of granulated sugar and additional lime zest. I like the added specks of green from the lime zest on the outside of the cookie and the sugar gives it a slightly crust-like coating on the cookie.
Lasagna is one of those foods that I definitely consider to be a comfort food. Pasta? Good. Sauce? Good. Cheese? Gooooooood! Truth be told though, I don’t think I’ve made a traditional lasagna in quite some time. Not since I started making my one-pan skillet lasagna. And of course my discovery of the lasagna roll!
I love lasagna rolls because they just seem like less work to prepare. Rolling them up is quick task. Not to mention, they are great for portion control! These Chicken Florentine Lasagna Rolls are my most recent creation and they are seriously scrumptious!
I do like to use rotisserie chicken for these rolls. Shredded chicken works best for lasagna rolls since you need to roll them up nice and tight. Large pieces of meat would make that difficult.
The white sauce make look thick and creamy, but contains no heave cream. I used some broth and low-fat milk and grated Parmesan cheese, and flour to thicken it up. It’s a quick and easy sauce to whisk up! You can add a splash of white wine for if you’d like or even fresh lemon juice would also be good for an extra punch of flavor in the sauce.
If you asked me what my top 3 most favorite desserts of all-time are, I would tell you the following: Creme brulee, chocolate cake, and tiramisu. Tiramisu might just my favorite of the three.
I adore the flavors of tiramisu. The coffee-soaked lady fingers layered between a whipped cream and marscapone mixture. It’s just heaven in a dessert!
I mixed up these fun little mini tiramisu trifles a few weeks ago and I’m in love! These are so easy to make and great for parties or showers where you might be down for making individualized treats! Everything is better in mini form.
These trifles are pretty simple to make and can also be made ahead of time if desired. I made these the night before I wanted to serve them and they were perfect!
A quick note on the ladyfingers – if you’ve never bought them before, you can typically find them prepackaged in your grocery store’s bakery section. I like to use the softer, more cake-like ladyfingers as I feel like they soak up the coffee better. You may be able to find more firm ladyfingers in the regular cookie aisle, but I recommend looking for the softer ones first.
I know I’ve said it before here, but pizza and salad goes together for me like PB&J – they are meant to be together! I always have to have a big bowl of salad with my pizza. I need the salad to balance out the heaviness of pizza and I love dipping my crust in not just dressing, but the lettuce too! I scoop it all up together and it’s the best thing ever!
So naturally any pizza topped with salad is a win for me. And my favorite salad is the Cobb Salad! I love the toppings – meat, avocado, eggs, bacon, cheese, tomatoes and whatever else you want! In the case of this Cobb Salad pizza I also added broccoli which may not be traditional, but it’s one of my favorite salad toppings.
Oh and just a quick side note- I totally sent Sean to the store to get bacon for this recipe. Then I proceeded to forget to cook the bacon for this pizza. Shhh, let’s not tell him this. But yeah, add bacon too!
I’ve been spending a lot of time lately updating old recipe posts and I realized that I don’t have nearly enough steak recipes on this blog. We don’t eat a ton of it, but do enjoy it occasionally and with Cinco de Mayo almost here, steak fajitas were the perfect dinner choice!
This meal is seriously so simple. All you have to do is slice up some flank steak, a few bell peppers, and some onion and toss it all in a big freezer bag. A simple marinade made with lots of fresh lime juice, chili powder, and cumin gets thrown in and then you let it marinate for a few hours or even overnight. Dump it all on a sheet pan when ready to cook and dinner is ready in about 15 minutes!
As you can see from the pictures, I like my steak well-done. I know, I should be ashamed, but what can I say? It’s just how I like it. I cooked my steak and veggies together for about 10 minutes and then switched the broiler on for another 4 minutes or so to give the steak and veggies a little char.
If you prefer your steak to be more rare, no problem! You can start by just cooking the veggies for about 5 minutes and then adding the steak to the pan for the last 3-7 minutes of cooking instead of the full 10-15 minutes.
While I served this with tortillas and some guacamole, the steak and peppers are honestly just delicious as-is if you are trying to watch carbs. You can also serve the steak and peppers over cilantro rice or even a salad!
This sheet pan meal is the best quick weeknight dinner as you can prep everything the night or morning before. One other thing – this also is a great freezer meal if you are into meal prepping. Simply slice the steak and veggies and toss in the marinade into the freezer bag, toss to coat, and into the freezer it goes until you are ready to cook.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!