Veggie Nachos

It’s supposed to rain all week. And snow a little.

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I think March is mourning the end of our Spring Break. For real.

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We are going to pretend it’s NOT rainy and NOT cold and NOT gross and dreary and blegh outside. We are going to pretend it’s sunny and 75°F. Like that country song.

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For some reason, I have never made nachos. Until now. What is wrong with me? These are so delicious and super easy to make. Just lay down a bed of chips, toss whatever you want onto them, and then either microwave or broil for a bit. Winner.

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Veggie Nachos

Lime tortilla chips
Black beans
Avocado
Spinach
Black olives
Mexican cheese
Salsa
Sour cream or plain Greek yogurt

Lay down chips. Top with ingredients. Cook in microwave or broil just enough to melt the cheese. Top with salsa and sour cream or yogurt.

Mexican Rice Bowl

This weekend I went to visit a friend for her birthday. And man did it feel good to get out of town.

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It will full of manicures and ice cream, 90’s movies and girl talk. It was just what I needed.

Now that I am back in the rush of grad school life, the recipes are quick and easy. Ain’t nobody got time for crazy recipes that take an hour for prep and an hour to bake + a million ingredients. Ain’t nooo–body got time for that.

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Except if it’s worth it or if it’s the weekend or something like that. But it’s not the weekend. It’s a Tuesday. And I’m sending an easy recipe your way.

Oh, also? Speaking of friends hanging out and doing awesome things? She decided to choose a focus for her blog, and started with the 365 days of pictures. And, because I’m a total copycat, I’m doing the same. Check it out on my Instagram.

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Mexican Rice Bowl

1/2 c brown rice
1/4 c broccoli slaw
2 mini bell peppers (or 1/2 regular bell pepper), sliced or chopped
1/4 avocado, sliced
3 tbsp salsa (or just a big dollop)
2 tbsp plain Greek yogurt (or just a normal sized dollop)
3 tbsp cilantro, roughly chopped
3 tbsp lime juice
3 tbsp shredded Mexican cheese

1. Cook rice according to directions.
2. Combine remaining ingredients.
3. If desired, microwave for 30-60 seconds to melt the cheese slightly.

Mexican Style Spinach Salad

Today is about you. No mess, no fuss, just some simple salad ingredients.

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spinach | tomatoes | bell peppers | brown rice | pineapple salsa | garlic pepper | cumin | olive oil | lime juice

Happy Tuesday. Treat yourself to a happy, healthy, delicious salad.

Lemon Pepper Tofu with Peach Blackberry Salsa

I saw White House Down.

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And oh.good.gracious was this movie good. My mom invited my dad but he couldn’t go. So she invited me, and despite the fact that I didn’t think I would like it, I went. I mean, Channing Tatum… some people think he’s cute..

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So I go. And I sit. And I’m blown away. This movie was funny, it was intense, it was terrifying and captivating and all kinds of wonderful.

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I actually almost cried in the end. You have to see it. Yes, each and every one of you who (graciously) reads my blog, I am talking to you. Go. Go and see this movie. It’s worth it. Big screen, people. It’s a must.

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Okay, enough about bombs and presidents and movies (but seriously? could that happen?? because that’s terrifying), let’s talk about tofu. I am here to persuade you not only to see a great movie, but to eat some tofu. Protein, baby. For all you vegheads out there, you need protein.

And for all you non-vegheads, this is a recipe that will convert you. Or at least turn you on to tofu.

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This tofu is delicious. It is baked to perfection, dusted with lemon pepper, and then smothered in a dreamy, fruity salsa.

Lemon Pepper Tofu with Peach Blackberry Salsa

1 package tofu, drained, pressed, and sliced
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp lemon pepper
1 peach, finely chopped
1/4 c blackberries
2 tbsp cilantro
Juice of 1/2 lemon

1. Set oven to 400°F.
2. Place tofu strips on aluminum foil on baking sheet.
3. Combine olive oil and vinegar, and brush onto tofu strips. Turn tofu over and brush the other side.
4. Sprinkle lemon pepper on both sides of tofu, then bake for 30 minutes, flipping tofu over after 15 minutes.
5. For the salsa, combine the blackberries, peaches, cilantro and lemon juice. Using a fork, mash to form a salsa texture.
6. Spoon the salsa over the tofu and enjoy!

Sun-Dried Tomato, Avocado + Pepperjack Cheese Quesadilla

So much is happening.

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1. I’m hopelessly addicted to Sky Burger.

2. My L5 is out of alignment. Again.

3. My room is a total disaster, probably because I play too much Sky Burger to stop and actually clean it.

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4. I’m still working on Harry Potter, but it’s a slow process. Almost 3 down!

5. I’ve been sick for two freaking weeks. And my voice has sounded like a man for 6 straight days, now, and I’m beginning to think I’m going to sound like this forever.

6. All I want to do is craft but I can’t find the motivation or energy to do it. Lazy girl problems.

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7. I have the best friends in the entire world and now have a plethora of homemade graduation gifts, letters, and framed photos.

8. I haven’t worked out in way too long and all of my hard work is going down the drain. Marble cake with cookies & cream buttercream frosting for graduation doesn’t help either. Send help.

9. I just downloaded this new app called “A Beautiful Mess” and I’m completely obsessed.

10. And, finally, I’m a pasty white girl, so I’m going to head outside now to get a tan and keep on keeping on with Harry Potter.

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Sun-Dried Tomato, Avocado + Pepperjack Cheese Quesadilla

Adapted slightly from Bake Your Day

1 tortilla
2 slices pepperjack cheese
1/2 avocado
1/4 c sun-dried tomatoes
1/4 c baby kale
Pico de gallo

1. Use Pam or butter on pan, if desired. Place tortilla on saute pan over medium heat.

2. Lay cheese on one side of the tortilla.

3. Mash avocado into the cheese side of the tortilla, then add kale and sun-dried tomatoes.

4. Flip other half of tortilla onto the cheese side and cook, flipping occasionally, until cheese is melted and tortilla is slightly toasted.

5. Top with pico de gallo.