easy.healthy.affordable.&maybe a little creative

i have fallen in love with this dish!

panko crusted mahi mahi with a corn salsa (with heirloom tomatos, avocado, corn salsa, mint, lemon juice and chili paste)

as the side i made chili sauteed spinach with fresh green beans

i made the crust and the pie mix, so yummy!

filling (here), and all i substituted was low fat evaporated milk. 

crust (and all i substituted was whole wheat flour, & evaporated cane juice: 

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 to 8 Tbsp ice water

i found a yummy recipe today for some pumpkin spice cookies (since i failed at some last week). there were way better! 

todays recipe: pumpkin spice cookies with pecans and chocolate chips (here)

andrew and i strolled through tj’s last night and i spotted rice crispy cereal and couldn’t think of the last time i made or had a rice crispy treat. so, we bought the stuff to make some.

they were so easy breezy and something quick and fun to make together. we just added some chocolate chips, since you can’t go wrong with chocolate chips!

1/2 c butter, bag of marshmallows, and 6 c of rice crispy cereal, 1 c of chocolate chips.

spicy thai tofu salad

so yummy and full of flava!

1 ts Black sesame seeds, toasted

• 1 ts Peanut or sesame oil
• 1/4 c Rice vinegar
• 1 tb Tamari
• 2 ts Honey
• 1 Garlic clove; minced
• 1 tb Fresh cilantro, minced
• 1/4 ts Red pepper flakes
• 1/4 lb Tofu steak; thinly sliced
• 1/2 c Fresh shiitake mushrooms

sliced

• 1 sm Red bell pepper

sliced into thin strips

• 1 c Fresh sugar snap peas

OR snow peas

• 1/2 c Green onion, sliced
• 1/2 lb Fresh spinach; washed, dried

PREP TIME: 15 Minutes MARINATING TIME: 30 Minutes To make dressing, combine sesame seeds, oil, vinegar, tamari, honey, garlic, cilantro and red pepper flakes in a medium bowl, stirring until well-mixed. Add tofu, shiitake, red bell pepper, snow peas and green onions. Toss with dressing until coated. Let marinate in refrigerator 30 minutes. Divide spinach between four plates. Top with marinated tofu and vegetables and serve. Calories per serving: 145 Grams of Fat: 5 % Fat Calories: 31 Cholesterol: 0 Grams of Fiber: 5 Source: Delicious! - May/June 1993 Typed for you by Karen Mintzias

simple as that. 

1 ripe cantaloupe, a little bit of sugar, and a magic bullet.

throw it in the freezer, and once it’s frozen use a spoon to shave off what you want to put in a little bowl.

i’m lactose intolerant, so this is a good little sub for ice cream. 

you can do this with any fruit! berries, peaches, pineapple, watermelon…

 so this is basically the same as this, however, no salsa and i topped it with avocado and goat cheese. 

appreciate the matching nails and coffee mug.

butternut squash enchilada yumminess!

everyone i told about these was flinching a bit, but they sounded too yummy to pass up!

recipe!

modifications: spelt tortillas from trader joe’s (instead of corn), no cotija cheese, no cilantro, and i added avocado and toasted pine nuts on top. yummmmmy! 

do not, i repeat, do not, pass these up! perfect fall dish!

busy is an understatement m-th, so dinner has to be thrown together semi-quick those nights, if i’m not working. 

anywayssss

frozen veggies, check.

garlic, check check.

fresh broccoli, check.

lil olive oil…tada

tried out spaghetti squash tonight.

little interesting. 

and by interesting i mean fail. i didn’t cook it long enough, but it was still alright. 

not even worth posting a pic. 

however, this cheese plate was nothing short of delicious…and last nights as well!

(left) seeded baguette, mac nuts, creamed honey, triple cream brie, smoked gouda, creamy white cheddar with grilled onions, artichoke & garlic tapenade, honey goat cheese, & chocolate sauce. yum.mee

& honeycrisp apples, our love affair will continue.