It’s almost finals week and I’ve come to the point in my night, or even in my semester where I’ve hit the wall. Almost delirious and running on nearly zero point zero hours of sleep, I’m in need of a study break and a little bit of humor right about now.
SO, I decided to bring back this oldie but a goodie to bring me a few laughs while I’m going on my seventh hour at the library.
Any lover of pizza or classic 90s Mary Kate & Ashley will find this enjoyable. Actually anyone should find this enjoyable! FOOD HUMOR LOL
Being a college student on a budget, I gotta work with what I got. And as the weeks approaching spring break are dwindling down, I’m trying to use all my perishable food before I leave to make sure nothing goes to waste. Luckily on my last trip to the grocery store I bought a package of whole wheat tortillas, which are extremely versatile and can be used for wraps, quesadillas,chip and the list goes on.
So utilizing my wraps and some produce and other ingredients I had in my fridge, I made my own version of a quesadilla. The recipe is as follows:
Measured out spinach, tomatoes, and cheese.
1 whole wheat tortilla
1 hand full of raw spinach
1/2 cup of mozzarella cheese
2 spoonfuls of diced tomatoes
teaspoon of olive oil
pinch of salt & pepper
In a frying pan on medium heat, add 1 teaspoon of olive oil, and spread throughout pan.
Then add raw spinach to the pan and sauté until all is cooked, adding as much salt and pepper as desired
Remove the pan from heat and set aside cooked spinach in a bowl and mix with the diced tomatoes.
Place the pan back on medium head and place whole wheat tortilla flat into the pan.
Add a layer of the cheese (about half) on to one side of the tortilla. Then add mixture of tomato and spinach on top of the cheese. Then add the remaining cheese on top. ( seem in the picture)
Before folding the bares side of the tortilla over, let the top cheese melt almost completely. Then you should be able to fold it with a spatula. After you have folded the wrap so it is quesadilla like, you can remove from heat or keep in pan and flip until the wrap has reached its desired crispiness.
I added a half of a grape fruit to finish off a delicious and nutritious meal!
This meal is definitely an alternative to your traditional quesadilla. By adding spinach and tomatoes, and using mozzarella cheese, it strays far away from the traditional Mexican flavors and instead incorporates some added Italian flair (we all know how much I LOVE Italian food). This recipe can manipulated and changed effortlessly by incorporating different ingredients, or by adding a little more this and a little less of that it really gives you the opportunity to make it your own. Over all this meal took me about 15 minutes to make, together with prep and cooking (and probably less time to eat it). So simple,easy, and pretty darn healthy!
If you like this recipe, have longer time to cook and want to greatly develop the Italian flavors of the dish, check out Giada De Laurentiis’s version of an elevated Italian quesadilla.
Pancakes are the perfect Sunday morning breakfast, a bright and fluffy start to the new week. Like many times my eye are far bigger than my stomach and I will eat WAY too many pancakes leaving me stuff for the remainder the day. So when I came across this recipe for three ingredient flourless pancakes that are only 65 calories each, I thought it was WAY to good to be true and of course I needed to try it out and be the judge.
The recipe requires three simple ingredients: 1 banana, 1 egg, and blue berries (or any other added ingredient of your choice).
HINTS & TIPS:
This recipe is really simple! And it only took a matter of minutes from prepping to cooking!
HINT: The riper the bananas are, the easier it is to mash and combine into the batter.
These pancakes are a little difficult to cook, well flip actually, because they easily come a part easier. TIP: Try using a thinner spatula to flip each pancake. It will make it easier to flip the pancake without it falling apart.
You can add almost anything to the batter making it your own. I chose to do chocolate chips and strawberries.
TIP: Make the pancakes relatively small ( I used a 1/4 cup to measure out the batter). This allows the pancakes to cook evenly and makes flipping easier.
I also added about 1 tbsp of cinnamon to the batter for more flavor.
My failed first attempt making the banana pancakes with strawberries.
Review of the Recipe: I’m glad I tried this recipe! At first I had my doubts that they were not going to taste anything like pancakes, but they really did taste like banana pancakes! HOWEVER, my first batch (which included strawberries) were almost impossible to flip because I made them a bit too large and combined with the extra liquid from the strawberries, they did not stay together correctly. Also, because the batter is only eggs and bananas, the ending pancake definitely had an eggy texture, which I didn’t mind. Altogether, these were a pretty delicious healthy alternative to normal pancakes. These are great for anyone with a gluten sensitivity or is just looking for a lighter pancake recipe.
Today, March 1st, marks the beginning of National Peanut Month, and how appropriate that today more specifically is National Peanut Butter Lover’s day!
Appropriately, this morning my friend surprised me with a peanut butter and jelly cookie! Two peanut butter cookies sandwiching dollops of peanut butter and grape jelly.
I would categorize myself as more than a lover of Peanut Butter, but instead I would say that I’m infatuated with it. So much so that sometimes it’s concerning (aka when I finish a jar in two day, woops!). There is just something about peanut butter that get my taste buds going. It’s a bit sweet, a bit salty, and you can virtually put it on anything and it’s fantastic.
AND not only is peanut butter delicious, BUT it also had added nutritional benefits when eaten in moderation! This is because peanuts:
Because of this (and how much I love it), I regularly include peanut butter in my after workout meals/snacks. Some of my favorites include: Apple/banana,rice cakes, and oatmeal all with peanut butter. I also like combining peanut butter in after workout shakes and smoothies! And of course, I definitely do not object to eating it by the spoonfuls.
Here are a few recipes to keep you in a peanut-y mood all month long (some healthier than others):
At the Reading Terminal Market in Philadelphia. Obviously always showing my love of PB.
This peanut butter brownie sundae from the Palace Diner could bring world peace. (Photo taken by me)
I love food, I really do. I am constantly thinking about food (which is better than constantly eating, I guess). Planning my next meal while I am on Pintertest looking up recipes or watching the Food Network. I can’t even go to the gym without watching the Barefoot Contessa or Giada cook up one of their mouth-watering meals as I run on the treadmill. I don’t just love eating food, I love the emotion that food brings the moment it touches my tongue. How a fudgey brownie with a molten center can make me feel so euphoric and how a simple garlic shrimp taco, garnished with nothing but purple cabbage and a sprits of lime, can take me to an entirely different place. A majority of the most significant moments of my life were followed by meals fit for a king. Thanksgiving is my favorite holiday simply because it’s a non-stop food fest. Food brings people together. How many times do you hear of people getting a divorce or into a physical altercation about different opinions of ice cream flavors or pizza toppings? I can’t speak for you, but I haven’t heard of many.