Fajita-style veggies are marinated overnight, roasted, and then stuffed into butter lettuce wraps in this delicious and easy to prep ahead weeknight meal.
Sheet Pan Roasted Vegetable Fajita Lettuce Wraps with Chipotle Crema

Consider this my resignation as president and founder of the “Seriously? Lettuce Wraps?!?!” club.

For the longest time, I couldn’t fathom the concept of a human who would choose, of their own volition, leafy greens over complex carbs, especially when it came to how they wrapped their tacos. I mean, sure, put a gun to my head and maybe I would go with the lettuce (but only if it wasn’t iceberg), otherwise I’m reaching for the tortilla every time.

And then, I don’t know. We had extra butter lettuce in the fridge that I didn’t quite know what to do with and a bag full of fajita veggies marinating overnight….

One thing led to another and all of a sudden I found myself eating lettuce wraps while leaning over my table post photo shoot, chipotle crema dripping off all my fingers and probably my chin, not sure of how I got there, but really glad I did.

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Hey friends! I’m feeling all the THREE DAY WEEKEND feels right now, so somewhere in-between euphoria and elation. This was an unexpected holiday for me since I’m on elective but still doing clinical stuff (and the hospital is obviously never closed), so I just assumed I’d have to go in. But the attending must have thought we looked super burnt out or something, so he took pity on us and gave us Monday off!

I’m still trying to figure out what to do with all this free time. Definitely going to get a new pair of glasses since I’ve had my current pair since I was in college (which, not to date myself, was approximately a decade ago). Time for an upgrade, especially since my current pair no longer has nose pads and is basically falling apart at the seams.

The.Boy and I are also going to have a much-needed child-free date night (yay for having brothers who love your kid almost as much as you do!) and I plan on dedicating a big chunk of time to figuring out what birthday cake I’m going to make for myself next weekend. I may be totally basic and just go for the Milk Bar birthday cake but I’m also definitely open to suggestions. Leave them in the comments!

This week’s meal plan is full of fun and healthy meals, so definitely check it out below. Happy eating!

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The flavors of spinach and artichoke dip in mac and cheese form!
Spinach and Artichoke Brie Mac and Cheese

It’s going to sound not romantic at all, but for Valentine’s Day (+ my birthday coming up next weekend!) this year I took it upon myself to buy my own gifts – two cookbooks and a trip to Trader Joe’s!!

Obviously, I don’t need to explain the cookbooks (you’re reading a food blog, after all!!). But gifting myself with impossibly long lines that can wrap around literally every aisle in the store (on a good day) and a twelve block walk home while carrying a bag that’s heavier than Remy, probably sounds crazy.

However. THE CHEESE SECTION, you guys.

Flowers die, but cheesy love handles are forever. And I mean that in the best way.

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The bright flavor of winter citrus is allowed to shine in this blood orange greek yogurt poppy seed breakfast cake.
Blood Orange Greek Yogurt Poppy Seed Breakfast Cake

I vowed to never be that mom who solely made meal choices based on her kid’s food preferences, but guys.

Remy loves citrus!!!

And so now we live under a mountain of it.

Can’t even be sorry about that.

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Can we hear it for my last night shift for all of intern year!!

I can’t wait to not be nocturnal again. It really doesn’t suit me.

What are you guys doing for Valentine’s Day?? I’m excited to just stay home and make a big home-cooked meal complete with cocktail and layer cake for dessert. We generally never go out on Valentine’s Day because it’s just too crowded and the food is never as good as it is if you go on a regular not-as-busy day.

Maybe we’ll go out next weekend as a joint celebration for V-Day and my birthday (Feb 25th). But maybe we’ll just stay home and drink hot chocolate because we’re exciting like that.

WHO KNOWS.

Hope you’re all having a great weekend and that you find some cooking inspiration for the week in this week’s meal plan! There’s a loaded Greek pasta salad, my favorite breakfast-for-dinner shakshouka, peanut rice noodle bowls, a hearty cheesy (but cheese-less!) vegan soup, and pretty-in-purple beet and bean burgers. Enjoy!

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A healthy vegetarian taco salad filled with spiced roasted chickpeas, sweet corn, cherry tomatoes, pickled jalapenos, chewy whole grains, and crispy tortilla strips topped with a spicy chipotle ranch dressing.
Roasted Chickpea Vegetarian Taco Salad with Chipotle Ranch Dressing

Raise your hands if you went a little overboard on the kale salads this resolution season and if you don’t see one again until next January, IT WILL BE TOO SOON.

After a tough month and a half (probably my toughest of intern year), I am raising both hands. And feet. And multiple other body parts.

Working overnight for what feels like a gazillion nights in a row and only getting to see your kid for 40 minutes every morning is really not an appropriate time for salad consumption. Kale or otherwise.

(Brownies on the other hand…..)

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