Don’t argue with me on this one: chocolate + peanut butter + banana is one of the best flavor combinations of all time. It’s just a fact. As a kid, I remember slicing bananas lengthwise, spreading peanut butter on them, and sprinkling a few mini chocolate chips on top. Once I got to college, I graduated (pun 100% intended) to slicing bananas into smaller pieces, putting peanut butter in between two of them, dipping them in chocolate, and freezing them. That way, I can just take them out of the freezer and eat whenever I want. Over time, I’ve adapted this recipe to include almond butter (which I like better), but you can totally use whatever kind of nut butter you’d like.
These can easily be made in a dorm room because all you need is a knife, bowl, and microwave, and keep well in the freezer for about a month. But I guarantee you they’ll be gone before then anyways. Continue reading
As some of you may know from my social media posts, I spent this past weekend in Nashville with my dad. There really was no point to the trip, we both just wanted to visit and explore a new place. Neither of us had been to Nashville previously, so we decided this would be the perfect place to satisfy our wanderlust. I was put in charge of choosing the places to eat, and I’m pretty sure I was born for this job. (If you’re reading this and have any connections/way to make traveling and eating a career, let me know.)
When we got off the airplane, we had absolutely no plan. As my dad reiterated a thousand times, this was completely out of his comfort zone. I was totally cool with it, as long as we hit all the places I wanted to eat. It ended up being a super fun trip (even though we never had a definite plan, ever). Every place we visited and ate was amazing, so I decided to share the experience with you all. Here’s the list of places we hit and my thoughts on them. Continue reading
A question I often get from people is “how can you afford to eat so well on a college budget?” Honestly, this past summer was the first time where I actually had to pay for my own groceries and it was an eye-opening experience for me. Throughout these last few months, I’ve found ways to eat well but also save money. Everyone chooses to spend money on the things they value, and I value good food. Here’s how I make the most of every dollar and afford to eat so well on a college budget.
I’ve been reflecting a lot lately on where I’ve been, where I currently am, and where I want to be in the future. Part of this reflection involves looking back on the 18 years I spent under my parents’ roof, abiding by their rules, eating their food, and overall just sucking the money and energy right out of them. I am so grateful for everything they have done for me and given me, but I am also thankful for the things they have not.
You see, my parents didn’t give me the world. When I went to Target with my mom as a kid, I learned to never ask her to buy me anything that wasn’t a necessity. I knew the question would always be answered with, “if you really want it, you can buy it with your own money”. When I was in high school and I wanted money to go do things with my friends, very rarely did I ask my dad. I knew he most likely wouldn’t fish out his wallet and hand me a $20 bill. That’s just not how my parents work. Continue reading
Buffalo wings are one of my favorite foods. I’m actually pretty sure I could drink buffalo sauce out of the bottle if I was presented with the opportunity. But let’s be real, hitting up Buffalo Wild Wings for dinner probably isn’t the best decision for my wallet and my tummy. So I’ve decided to compromise with these buffalo chicken stuffed peppers. They’re spicy, cheesy, and taste just as good as buffalo wings. Plus they’re a nice way to get my buffalo fix in without sacrificing everything I’ve worked hard for. It’s a win-win, right?
The sweetness of the peppers adds a nice contrast to the spiciness of the buffalo sauce. For this recipe, you can use whatever sweet peppers you’d like, but I prefer red, orange, or yellow because they tend to be sweeter than green. This recipe also calls for 2 cups of shredded chicken. I find it easiest to pick up a rotisserie chicken and just shred that yourself, but you can totally cook your own chicken as well. You can also substitute 1 lb of cooked ground chicken, but I prefer the texture of shredded better. Whatever floats your boat. Continue reading
My mom has been making this pasta for as long as I can remember. I’m fairly certain that I’ve asked her to make it for it for most of my birthday dinners and I will stand by the fact that if I were ever on death row, this would be my requested last meal. So when I moved into my very first big-girl apartment with a real kitchen, I knew I had to make it.
But the thing is, I haven’t eaten pasta in months. According to all the photo evidence I have, the last time I ate pasta was a plate of spaghetti + meatballs in September of last year. You know, because of the whole low-carb thing. But then I was introduced to Banza, a company that makes pasta out of chickpeas. That means more protein + less carbs than regular pasta, so I figured I would at least give them a shot.
I’ve made some changes to my mom’s original recipe, but most of it has stayed the same. Continue reading
Okay, so I really did intend to make Friday Faves a consistent thing, but then life hit me and the next thing I knew I was taking finals and moving out of my dorm and simply being too busy to sit down and write a quality blog post. My apologies. For the second edition of Friday Faves, I want to introduce you to Lake State Kombucha.