Canned Chickpeas

Ah, yes, the humble canned chickpea. About a dollar a pop and readily available in most local grocery stores, I always keep a couple on hand in my pantry, just in case a sudden desire to make a quick salad or some smooth hummus strikes. The chickpea is in my top three favorite legumes: second only to peanuts, ahead of lentils because of the superior creaminess they possess. This love led me...

Korean-style Beef Bowls

This Korean-style beef bowl is a staple weeknight dinner meal in my house and for good reason: it’s easy, tastes good, and makes great leftovers for lunch the next day. What more can you ask more? Oh, and it’s nutrient-dense, satisfying, and fun to eat! Feel free to get creative and use whatever veggies and starches you have on hand, but I do particularly love the texture of the wide,...

Weeknight Instant Pot Shredded Chicken

No idea what to make for dinner? Forgot to defrost your protein? Grab your chicken breasts — fresh or frozen — and let’s make a meal! The Instant Pot does all the work for you, and in around 25 minutes, you will have delicious, tender shredded chicken to serve atop a salad, on a sandwich or wrap, or alongside your desired starch and vegetable. I make this recipe at least once, more often...

Spicy Lemon Salmon Cakes

Salmon cakes are such a simple and satisfying protein option made with almost all pantry staples (read: great for when you haven’t been to the store in a while). I think canned fish gets a bad reputation that is totally unjustified! Canned, wild-caught salmon contains the same anti-inflammatory omega-3 fatty acids as fresh or frozen wild salmon, but it’s pre-cooked and can be stored in your...