Vegetarian Day

I try hard to mix up what I eat. One way that I do this, and ensure I eat in a more sustainable and healthy manner, is to designate one or more days a week that I go vegetarian.

I’m on track with breakfast and lunch, now it’s dinnertime. I want something warm and delicious, so I’m making a warm lentil salad and steaming an artichoke to go with it. Yum.

Warm Lentil Salad

Familiar Flavors

Believe it or not, I had not had Cheeseburger Macaroni prior to my first year of college. My dad loves the stuff, but my mama was far from a fan of it and she was queen of the kitchen in our house.

It. Was. So. Easy. I was flabbergasted that something so simple could produce a meal that was decent. It had a certain homey appeal, and I appreciated it when I had been studying for 9 hours straight, and wanted to eat something more substantial than cereal and coffee. It was my easy, in a pinch “real” meal.

If you haven’t noticed, I eat both gluten and dairy free. As I’ve grown older, I’ve tried to avoid eating as many processed foods as well. For me to feel my best, I need to make my own food and know what’s going into my body.

This is not want I want the focus of this blog to be, I’d rather it be about great food period. I will say this though; with adopting this way of eating I have experienced huge improvements in my personal health. The only downside to this is that I lost the convenience of the in a pinch meals from my youth.

I’m not the type to wallow in self-pity. About a year ago I was dying for some good old Cheeseburger Macaroni, so I set out to make some. I hope you enjoy this recipe as much as I do – it tastes just how I remember it but it is so much better for me.

This is not out of a box Cheeseburger Macaroni:

Dinner for One

Oh, dinner for one. What an absolute delight to cook for just me. I know what I like. I don't have to cater to anyone's desires but my own.

Tonight I want something warm, fragrant with herbs, and easy to make. I have a bottle of red wine open from the weekend that deserves a plate of food to accompany it.

How about spinach and arugula salad with shallots and hazelnuts topped with a lemony chicken breast rubbed down with Herbs de Provence. I may also nosh on the leftover roasted veggies I made last night.

First things first: what the heck is a shallot?

A shallot is a kind of onion. I find it milder, sweeter and slightly garlic infused. In my kitchen, it's a twofer. You know, a two for one. In this case, garlic and onion. Who doesn't love that?

Shallot, honey and balsamic vinaigrette: