Be an Author
Check the heartbeat of this bento box style lunch, which can be easily made for those young ones aspiring to go into the medical fields. This first aid kit comes complete with edible rolls of gauze, splints, and aspirin among other things, including capsules that transform into dinosaurs.
Read more
These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.
Read more
I adapted a few granola bars to fit my needs as a short-on-cash college kid. They're easy to adapt to what you have in your pantry and perfect to store individually for a healthy grab-and-go snack! Using dried cherries gives the bars a tarty edge! I recommend cutting bars and storing in refrigerator wrapped individually for grab-and-go snacking.
Read more
A recipe I twiddled and tweaked to come up with. It has a distinct taste of honey, and the spices are allowed to shine through. Sometimes, I add some cocoa powder for that subtle taste. Hope you like this, its one of the first recipes I managed to really tweak up nicely.
Read more
Last night's leftovers become lunch-time magic with this TikTok-inspired Salmon Bowl created by Emily Mariko.
Read more
This bean salad is delicious. I'd turned my nose up at this for years, but suddenly I can't get enough of it.
Read more
A refreshing vegetable salad using all different kinds of vegetables. You can use whatever you like, but the tomatoes and cucumbers make it taste great. It is very much like an Israeli salad. The homemade dressing is very good for any green salad.
Read more
Cooking corn in the husk in the microwave is easy. This is one of my favorite ways to fix corn on the cob, even when I have several to fix. Without the water from boiling, the corn stays nice and sweet. I hope this helps just one young cook learn how long to cook corn in the microwave.
Read more
This easy onigiri recipe is also fun to make! These rice balls are a staple of Japanese lunchboxes (bento). You can put almost anything in these rice balls; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.
Read more
This ceviche recipe uses shrimp, but any seafood will work. I've had it several times in Mexico and have also learned to cook Mexican food for my husband. Serve with tortilla chips for scooping. Every time I make this, it's a hit!
Read more
This pad Thai quinoa bowl recipe uses quinoa, which is gluten free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute rice or noodles. Remove the chicken and add extra edamame, and you have a great vegetarian meal. You can also add shrimp if you like. This recipe is seriously good and versatile!
Read more
Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeño kick. An easy meal!
Read more
This is a copycat recipe of First Watch's pesto chicken quinoa bowl. I think you are really going to enjoy this protein-packed quinoa mixed with grilled chicken, lemon, feta, roasted tomatoes, and shredded carrots. The recipe is quite simple, and the dish is a complete all-in-one meal, so it takes the guesswork out of what side dishes to prepare to ensure a balanced meal of protein, whole grains, and fresh veggies.
Read more
A fresh and crisp meal in one. Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds.
Read more
Sorghum grains tossed with Sriracha salt, vinegar, avocado oil, and cumin then topped with avocado, quail eggs, Kumato® and buffalo mozzarella cheese for a one bowl lunch or dinner.
Read more
This vegetarian bowl version of the beloved Vietnamese banh mi sandwich gets its protein from quinoa and has a kick from a spicy vegetarian mayo sauce.
Read more