Recipes
Who's ready for summer tomatoes???? I know I am. I remember when I was a kid coming home from camp in the summers and my mom would slice up red juicy tomatoes for me sprinkled with fresh herbs and seasonings and we would enjoy them together. Maybe it’s the nostalgia or maybe it’s the fact that I’m just a summer girl at heart but now I get so excited when tomato season approaches. It signals the start of all things summer:
Over the last few months I have been looking for some easy protein snack and breakfast ideas to have on-hand for busy weekdays. I made an egg cup recipe a long time ago that is delish. However, it is a little bit more labor intensive than I would like these days. It also contains cheese and lately I, very unfortunately, have had to cut dairy out of my diet because it has been upsetting baby girl’s stomach.
So, I wanted an easy egg recipe sans dairy that I could heat up quickly as a breakfast option in the mornings or take with me to work for snacks. This recipe is super simple with just 3-ish ingredients yet packs big flavor, which, if you have been following me, you know I’m all about. I made a batch last week when my dad was coming in town to visit. Both he and my husband loved them and I hope you love them as well!
The other night we made these salmon tacos and I knew I had to post them on my blog. I discovered this recipe a few years ago, actually, and this easy-to-throw-together meal has been a hit in our home and with guests. The four-ingredient slaw is easy to assemble the day before or morning of when you have about 5 minutes. That means when it’s time for dinner all you have to do is mix the 3-ingredient spice rub, (which I loved so much a made a separate post here) mash your avocado, and throw together a side or two, if you want them, while the salmon cooks in the oven. Easy cooking AND easy cleanup!
