So you might’ve mentioned on your Tinder profile you like to hike (max 2 miles), travel (to the nearest pizza joint), work out (once a month…maybe) and cook (order take out), and maybe you might’ve thought this was going to … Continue reading
The rowdy heat waves of the desert are not faltering even as autumn starts to sneak in. Rain and storm has brought on some nice cooler weather (and mosquito swarms), but only lasting a day. While half the country is starting to strip … Continue reading
I received lots of questions the other day after an instagram post of how to cook lobster tails. It’s actually VERY easy! It’s all about timing – you don’t want to over cook it because it can make the lobster … Continue reading
Pretty much wrapping up our quarter now….no more midterms, no more proficiencies, no more classes (well, at least in my head)! It’s a smooth cruise from now until finals. I was really done last week, but took it off to … Continue reading
One more proficiency and I’m pretty much free from the tight reins of school! We had a extraneously long midterm today and I felt like I needed an afternoon break to destress before returning to clinic again. Wednesdays are such … Continue reading
The worst is over. During our 3rd year of school, we have our biggest proficiency called 5 stations. 12 skills. 2 hrs. 1 optometry student sweating bullets. And now I can put it all past me!!! No retakes and no worries (until boards). Whew! I can get back to a healthy eating, sleep and gym schedule again, as well as getting back to doing some real hobbies like baking and sewing. Now it’s a steady schedule of 1 exam/week and clinic. So excited to have a life again!
And now for my return, a recipe for an easy and very fast weekday dinner! I found fingerling potatoes at the dollar store so I had to grab a few of those. They make for a good dinner side dish or breakfast side with eggs. For this recipe, though, you can really use any potato and any type of sausage you want technically. It’s the herbs that give it the flavor. I love using the fresh herbs I grow in pots, and they’re so easy to grow, too! You really just needed some good soil at Home Depot which is $8 for a huge bag (dirt is cheap…big surprise), a pot that can drain and remember to water it everyday. And even if you’re a forgetful person, you can at least grow rosemary which can live for a 1-2 days without water! Fresh herbs turn any simple dish into a hearty spectacular dish. Great way to add flavor when you’re in a rush! My boyfriend is a meat and potatoes kind of guy, so this recipe is also a sneaky way to add veggies and still make it yummy! Enjoy!
Prep time: 20 min, Total time: 30 min
- 1 lb cut potatoes, skin on – I used fingerling, but you can use any kind. Red potatoes would work really well
- 1 lb mix of sweet and spicy Italian sausage (or any sausage of your choice)
- 1 pint of cherry tomatoes
- 1 sliced carrot
- 1/2 chopped onion
- 2 minced garlic cloves
- 1 Tbsp rosemary
- Salt/Fresh ground pepper
- 2-3 stems of Fresh basil (optional)
1. Spray a large skillet with non-stick spray and heat on med-high. Add your sausage and cook until they start to brown on all side.
2. Remove sausage and set aside.
3. Drizzle your skillet with olive oil and add in potatoes, carrots and onion. Cover and stir occasionally for 10 min.
4. When your sausage cools, slice your sausage into 1/2″ pieces.
5. Return sausage to pan. Add in garlic, tomatoes, garlic and rosemary.
6. Cook for another 5 min or until tomatoes are cooked. Salt/pepper to taste (about 1/2 tsp each).
7. Serve with torn pieces of fresh basil on top. Enjoy!
My days are usually pretty packed – especially in the mornings. That’s why I like to a good breakfast in the morning. Like many people, I’m usually in a rush to get out the door too, so here’s a very quick recipe to jump start a healthy morning and give you the energy you need for the day (or at least to get you there until lunch)! I like to buy a tub of greek yogurt at Costco ($4 for a huge tub!) – it lets you control the amount of sugar in your yogurt versus getting the individual serving cups. Greek yogurt is good not only to eat by itself, but it can be used for baking or made into salad dressings. Quick, healthy and yummy breakfast with items you probably already have in your kitchen!
Honey Banana Yogurt
Prep/total time: 5 min
- 1 cup of Greek Yogurt
- 1 small banana
- 1/2-1 Tbsp honey
- Dash of Vanilla
- Raisins (optional)
- Granola (optional)
Scoop yogurt into a bowl. Top it with fresh sliced banana and drizzle everything with honey and a dash of vanilla. Top with optional raisins and granola. Eat it there or take it on the go! Mix it up and enjoy!
I have clinic on Saturday mornings now, and it’s as bad as it sounds. However, having a delicious breakfast to munch on while works makes it infinitely times more tolerable for me and everyone else. These scones are so quick and easy….quick enough for me to whip up right before work! I usually prepare the dry ingredients the night before and mix in the wet ingredients the next day, then just throw them in the oven! Sprinkle them with a little powdered sugar on top and they make delicious, not overly sweet breakfast treats that go great with coffee and tea! Perfect to impress friends and give their morning a kickstart!
Cranberry Orange Scones
Servings: 16 scones (or 18 mini scones)
Prep time: 10-15 minutes, Total time: 35 minutes
- 3 1/2 cups of flour
- 2/3 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 2/3 cup dried cranberries – you can virtually use any dried fruit (raisins, currents, ect) and make any kind of scone you want
- Zest of 1 orange
- 2/3 cup melted butter
- 1 1/3 cup buttermilk at room temperature
- 1 tsp vanilla
- Powdered sugar (optional for garnish)
Preheat oven to 400 degrees.
1. Sift the dry ingredients together (flour, sugar, baking powder, salt).
2. Mix in the dried cranberries and orange zest. If you are doing this the night before, save the orange zest for the next day so it doesn’t dry up.
3. Mix the wet ingredients together. Make sure the buttermilk is room temperature so it doesn’t cool and clump up the melted butter.
4. Stir your wet ingredients into your dry ingredients JUST UNTIL everything is wet. If a little of it remains dry, that is Ok. Do NOT overmix!!
5. Make 16 plots on a baking sheet, preferably covered with parchment. I like to use an ice cream scoop and round out the base.
6. Bake for 20-23 minutes or until you see some golden brown edges.
Sprinkle some powdered sugar on top for decoration and enjoy!