We love food. Food makes us happy and keeps us going. But sometimes food keeps us from going if you catch my drift. There’s plenty of reasons behind distressin’ intestines. It could be your medication, an inactive lifestyle or it could be the food you’re eating. There […]
Thanks for joining me for the first ever installment of (drumroll please) Girl vs Groceries! I’ll be sharing with you the interesting items that I find on my ventures to yes you guessed it, the grocery store. Leggooo! Costco and Sams are without a doubt […]
What is it about green vegetables that make people want to run away and hide? I was a weird child, I liked all vegetables. EXCEPT PEAS. I draw the line at green peas. Blech. Anyways, I just don’t get it. It seems like children in particular as well as those of the (ahem) male persuasion don’t enjoy vegetables period save for corn and potatoes (and we all know those are the least vegetable-y vegetables out there). Was there some sort of news bulletin released saying that only women should eat green vegetables? “Breaking news: It’s been discovered that children under the age of 18 and anyone with a Y chromosome will in fact experience green pigmentation of the skin if they consume green vegetables. It’s been named ‘JGG Syndrome.’ Otherwise known as ‘Jolly Green Giant Syndrome.'” C’mon guys. A little green skin never hurt anybody.
I mean besides these poor dudes. Meh I’m sure they’ll be alright.
So let’s talk zucchini…
I’ve done some experimenting trying to convert the veggie haters in my life and I’ve found surprising success with Zucchini. It isn’t your typical go to veggie side dish but honey let me tell you, it’s definitely a dinner time game changer. It doesn’t smell funny, it doesn’t have a weird texture, and it’s not one of those vegetables that look like it was first cultivated on Jupiter. Give it a try! I guarantee that your little picky eaters (and big picky eaters) will utter the most shocking words, “More vegetables please!”
Side note: Try breading and frying the zucchini. The easiest way to trick a picky eater into eating something they don’t like is to fry it! Who can resist a blanket of crunchy golden-brown goodness?
Turn your veggie haters into green machines with the easy recipe for Roasted Zucchini.
- 1 lb zucchini
- 2 cloves garlic minced
- 1 1/2 tbsp olive oil
- salt & pepper (to taste)
- nature's seasoning (to taste)
Preheat oven to 450 °F and line a cookie sheet or any long pan or baking dish with foil.
(Behold the mighty zucchini!)
Cut zucchini in half down the middle.
Cut each half in half (I know that sounds weird).
Cut in half again if necessary and then cut into smaller pieces.
In a large bowl, toss zucchini with olive oil and garlic.
Spread zucchini out onto foil lined pan. Try your best to arrange them skin side down but it's ok if some of the pieces aren't like this.
Season zucchini with pepper and Nature's Seasoning.
Roast zucchini until it starts to turn brown or until it feels tender when pierced with a fork. This should take roughly 15 minutes.
Once brown or tender, remove zucchini from oven and add extra seasoning as needed and cook for an additional 5 minutes if necessary.
Good morning foodies! Today I woke up early (yes I do act like a real adult on occasion) and felt like baking. Guess what? It didn’t result in a hideously disfigured culinary disaster! This is progress good people. Feast your eyeballs on this luscious lemon poppy-seed […]
Ummm guys, is it bad if I’m trying to celebrate “Taco Tuesday” on a Friday? You know what, don’t care. This is happening. When are tacos ever a bad idea? Answer: NEVER.
These aren’t as magical as the tacos from back home but I don’t think that this was too bad for my first try! I kept it pretty simple. For the tacos I used: Old El Paso taco seasoning, ground beef, tomatoes, lettuce, cheese, and salsa. For the rice I used: Zatarain’s Spanish rice, fire roasted diced tomatoes, and a little bit of salsa.
I know I know, they’re not TOTALLY homemade (hence my non-recipe format) but I’m a work in progress guys! I’ll get there eventually. Believe in me!
Do any of you foodies out there have any simple college kid proof recipes that would be impossible for me to bungle? Please comment below!
Until next time food lovers!
Happy National Blueberry Cheesecake Day! In honor of the day I made…blueberry muffins. Yeahhh…it’s at least something with blueberry in it. Ok here’s the thing, I just finished making blueberry muffins and was randomly scrolling through Twitter and discovered that it’s what??? National Blueberry Cheesecake Day! Geeze […]
Brunch is probably one of the greatest concepts known to man. I feel like it was made for people like me: people that don’t always feel like being real adults and occasionally start their day after 10 am…okaaay sometimes noon. And because Brunching (yeah I just created a new verb) is becoming so trendy, it’s ok, nay fashionable to have breakfast food later in the day. I don’t know about you but sometimes when I sleep in and I mean REALLY sleep in, I still want breakfast-y food for some reason. Solution: Brunch. Definition: all the magic of breakfast but in the afternoon. What’s not to like?
Sooo, I decided to make some omelettes today for myself and my boyfriend. Sadly, I experienced some ahem…spatula malfunctions with the first omelette. Yes, I just totally failed at flipping a circular piece of egg. When I flipped it over it was just a pathetic, partially crumpled egg-y monstrosity. I would show you guys but I’m so ashamed. So very ashamed. I managed to fail less on the second omelette.
Here is what I used for my very simple omelette recipe. *Warning: must have superior flipping skills*
Bell pepper (Idk what kind of cutting I was doing. It was some weird diced/julienne hybrid)
Black Forest ham
Pinch of salt
Shredded Colby-Jack cheese (or whatever cheese you like!)
Whisk your eggs in a bowl and add in your salt and your desired amount of pepper. Heat your pan to about medium high and pour your egg mixture into the middle of the pan (pouring a mixture into the middle of a pan allows you to create a perfectly circular shape in an even layer). Start sprinkling in your ingredients right after that. When you see the edges starting to firm up, it’s flipping time! Once your egg is cooked all the way through you can add in some shredded cheese if you like and fold that thang up!
Guys please, don’t be like me. I know you guys will do a much better job at flipping than I did. May the spatula be with you. Sorry, I just.. I couldn’t resist.
Now, I’d like to mention two things. 1) how much of each ingredient you use is totally up to you! 2) I used a smaller pan so my omelettes came out thicker.
What are some of your favorite Brunch items? Share below!
Until Next time food lovers! Happy Sunday!