Honey Sriracha Brussels Sprouts

Recipe Number: 25

Date Attempted: 8/24/16

Brussels sprouts are probably my favorite vegetable and whenever I make these sprouts they’re gone before I can even bring some to work the next day. For this reason, I don’t have any pictures of my own (and honestly they look no where near as good as these from food 52) I’ve made this recipe a million and a half times, sometimes adding some other things to it so I’ve included this in the recipe below.

Link: Food52 Brussels

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Eggplant Baked Ziti

Date attempted: 8/7/16

Recipe number: 22

The backstory on this one is pretty simple, I had a ton of leftover ricotta and eggplant (because I bought an extra one) from my stuffed and grilled eggplant. I bring lunch to work everyday so I thought a good, fairly healthy, filling lunch would be whole grain pasta eggplant ziti. This recipe is loosely based off of an eggplant ziti Parmesan but I think it came out a whole lot better.

The finished product

Link: Allrecipies eggplant ziti parmesan

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Ricotta – Stuffed Grilled Eggplant with Grilled tomato Sauce

Date attempted: 8/4/16

Recipe number: 21


I’m BAAAACK! After a 4 month hiatus to Richmond, VA where I mostly subsisted off of frozen Trader Joe’s meals I’m back in the southwest. Now that I’m back its time to get back on track with my 52 meals for the year. I’m starting off with a bang with 3 new recipes I tried (and attempted to take pictures of ). I’m also so happy to say that now I have a gas stove in the new house I moved into so I’m taking this all up a notch and for today’s recipe I used a grill pan on the gas stove!

Link: Grilled Stuffed Eggplant with Grilled Tomato Sauce via Food 52


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Cauliflower and Potato Soup

Recipe number: 16

Date attempted: 3/27/16

photo via food 52. mine was not this white
  • Link: https://food52.com/recipes/33169-creamy-cauliflower-and-potato-soup
  • Review: I’m obsessed with this soup. Notable changes to the recipe – I used a bag of pre rough chopped cauliflower (more than ½ a head), used 4 small potatoes (from natural market), used vegetable broth – not chicken, used ¼ of a cup of sour cream – not crème fraiche. Also for garnish made some roasted mushrooms and carrots instead of using bacon. It would definitely be good with some crispy bacon but I thought the veggies would be a little healthier. Served this for dinner with some friends with the honey beer bread (see next post)

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Eggs in Spicy Tomato Sauce

Recipe Number: 14

Date Attempted: 2/23/16


  • Link: https://food52.com/blog/15930-dinner-tonight-eggs-in-spicy-minted-tomato-sauce
  • Review: YUMMM. Ok so I used basil instead of mint and instead of using a 28oz can of diced tomatoes I used a 14oz can and a 14oz can of tomato sauce. Also note, half an onion is way sufficient, for hot sauce I use siracha, no butter in there just some olive oil. And I used a few basil leaves and some lemon zest (but that was just because I had lemon zest) . very very good and filling dinner. Would def make again.

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Buffalo Chicken Spaghetti Squash

Recipe Number: 13

Date Attempted: 2/16/16

The best thing about this recipe was the buffalo sauce, for sure. I made my own buffalo sauce but I’m not counting that as a recipe because it was just Frank’s red hot sauce and butter. What’s not to love there?


  • Link: http://www.thedomesticblonde.com/2014/10/10/buffalo-chicken-spaghetti-squash/
  • Review: would not make again. The cream cheese overall made it kind of taste like cream cheese and it kind of all clumped together. In theory a good idea and a cool way to use spaghetti squash but it didn’t really work out. I have no idea how she got it back into the squash for serving because that didn’t work for me.

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