We already know that I love to fancy up my grilled cheese. It’s just so much more delicious to add a few complimentary flavours to an already-amazing combo — bread + cheese = heaven!
But what happens when you combine fresh mozzarella, spinach, avocados, and sundried tomato pesto? It’s a happy tastebud explosion!
I’ve realized recently that I like using olive oil when I’m grilling my sandwiches. The oil is healthier than butter or margarine, it’s vegan, and it gives the bread a pleasant crunch without making the sandwich overly greasy. I definitely recommend giving it a try.
I have been eating lots of quinoa lately! It is a delicious, healthy whole grain, and apparently I can’t get enough of it.
I made this crunchy and colourful salad about 10 days ago and ate it every day for an entire week. There was so much of it! However, it did ensure that I was getting lots of veggies in every day. As a rule, I try to have a lot of variety in my diet. So, even though I ate the salad daily, I was still getting 6-7 different types of vegetables into my body in one sitting. That’s the kind of recipe I like!
I ate it for a week straight and looking at this picture, I'd eat it again now!
When I’m in a rush to make a meal, I will often make an omelette. Omelettes are quick, cheap, and healthy, and with a slice of toast or a few crackers, it’s a completely balanced meal. Omelettes are also a great way to use up leftover vegetables — I usually chop up whatever I have in the fridge, sprinkle some cheese and herbs on top, cover the whole thing, and finish getting ready while it finishes cooking.
The secret to a perfect omelette is to cook it at the right temperature and leave it undisturbed until it’s ready. Because you’re not moving the eggs around, it takes time to cook the mixture fully through. Keeping the heat on medium-low allows the eggs to cook without burning or sticking to the pan.