Pan Roasted Cod with Grapefruit-Basil Relish and Broccoli Raisin Quinoa
(Cooking for 1.) TIPS: There was once a time when I didn't rinse my grains before cooking. Do it. Seriously, just do it. INGREDIENTS...
THE LONG MILE
Eating Healthy and Running Strong
Chronicling a journey to a healthier and happier self as I train for a marathon.
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Chicken with Mint Sauce and Roasted Butternut Squash
(Cooking for 1.) TIPS: I wanted to try a different technique with this and began the cooking of the chicken in a cold pan vs. a hot one....
Turkey Bolognese with Zucchini Noodles
(Cooking for 4.) TIPS: This is my lunch for the week! It should keep in the fridge for 4 days - I would just recommend storing the...
Broiled Chipotle-Cheddar Avocado
(Cooking for 1.) TIPS: Sometimes you just need something that's quick and easy to make - especially if you have a busy day while working...
Pork Chops with Garlicky Broccoli
(Cooking for 1.) TIPS: Invest in a meat thermometer. You won't regret it! When cooking this the outside was perfect but I had a REALLY...
Vegan Beef Burrito Bowls
(Cooking for 4.) TIPS: I usually make 4 servings of this on Sunday night and eat it for lunch throughout the week. It keeps well in the...
Shrimp Scampi Zoodles
(Cooking for 1.) TIPS: Buy fresh Parmesan and not the preshredded kind. They put a lot of starch in the preshredded kind and its not as...
Skillet Roast Chicken with Peaches
(Cooking for 1.) TIPS: I like cooking dark meat chicken because its more forgiving. White meat tends to dry out easier - but you can use...
Leek and Potato Galette with a Pistachio Crust
(Cooking for 2.) TIPS: I am VERY bad with baking so I was super skeptical I'd be able to pull this dough off - it was WAY easier than I...
Salmon Bowl with Farro, Black Beans, and Tahini
(Cooking for 1.) TIPS: My tahini dressing didnt emulsify correctly because I let it sit in the fridge and get cold. Still tasted good...
IPA Braised Brisket
TIPS: I left the fat cap on because that prevented the brisket from drying out - but some people recommend taking it off because they...
Roasted Beet, Carrot, and Lentil Salad
(Cooking for 2.) TIPS: If you have a really nice cutting wooden board, like I do, use a cheap plastic one when you're cutting your beets...
Skillet Steak with Potatoes and Asparagus and a Herb Sauce
(Cooking for 1.) TIPS: I've been using a blowtorch to try and get that perfect steak crust. Its a work in progress as I've been slightly...
Meatball Shakshuka
(Cooking for 3. Meatballs freeze VERY well!) TIPS: I put WAY too much cilantro in this thing. But that's fine because I love cilantro. ...
Shrimp Tacos with Mango Salsa
(Cooking for 2.) TIPS: I prefer corn tortillas for my tacos - but I know a lot of people would rather use flour. If you like yellow...
Mediterranean Couscous with Tuna and Pepperoncini
(Cooking for 2.) TIPS: This took me FIFTEEN minutes to make. This is going on my "post-rehearsal" list for quick and easy meals to cook...
Pineapple Shrimp Stir Fry
(Cooking for 1.) TIPS: INGREDIENTS 1 tbsp vegetable oil 1 small red onion (thinly sliced) 1 garlic glove, minced 2 tsp minced ginger 1/2...
Grilled Flatbread Pizza with Ricotta, Artichoke and Lemon
(Cooking for 1 - adjust accordingly.) TIPS: Yes! Lemon peel is edible. It is VERY easy to burn the flatbread on the grill. Especially if...
Roast Beet Tartare
(Cooking for 4 - adjust accordingly - I wanted leftovers for lunch for the rest of the week, since it can be eaten cold.) TIPS: I've only...
One Pot Pasta Limone
(Cooking for 1 - adjust accordingly) TIPS: This took 15 minutes to make. That's it! Simple and easy. Everyone measures spaghetti their...