Mock Tuna Salad!


Mock Tuna Salad!

Going veg has always been pretty okay for me, except for the terrible cravings I get for my grandmother’s tuna salad.

So I decided to recreate it, but using chickpeas as the base instead of tuna! (This can also be done with tuna, just ignore this first part and use a can!)

(single serving)

1/3-1/2 of a 12oz Can of chickpeas
Balsamic Vinegar

1. Drain and place chickpeas in a shallow bowl or pot.

2. Holding a fork between your thumb and forefinger, press and mash chickpeas (if you’re low on spoons, I recommend putting your chickpeas in a pot and using a potato masher, it’s much easier)

3. Prep whatever veggies you’re going to throw in by chopping them up. (I like to sub in cucumber for celery, you do you, okay?)

4. Add veggies into chickpea mash.

5. Add a small forkful of mayo, a bit of mustard, some relish and a splash of vinegar. Spice to taste. Mix.

6. Put on a sandwich! I highly recommend this on toasted multigrain bread, it’s soooo good.

(via mr-quinlan)

Biscuit Pockets


My roommate just made 30 of these - now we have lunch or dinner for a week!
They can be made with or without meat, and can be made for breakfast, lunch, or dinner.

Main Ingredients:

  • Refrigerated Biscuit dough (kind from the can)

This is where it gets fun! You can pick whatever you want to put inside! :)
For my roommate, she chose:

  • Ground Beef (pre-cooked)
  • Spinach
  • Feta Cheese

She also made some with:

  • Ground Beef
  • Mashed Potatoes
  • Parmesean Cheese
  • Spinach

The great thing is that you can put whatever you have in your fridge into the biscuit dough and turn it into something great! Be creative with the combinations!! You could do egg, sausage and cheese for breakfast, or vegetables and cheese fore vegetarians! :)

1. Pull apart the biscuit dough, lay them out separate from each other, and flatten them into circles
2. Add toppings in center of dough circle, about half a cup
3. Fold dough over and press the edges down to seal it shut, like this!
4. Place the pockets on an oven tray about an inch apart from each other
5. Cook according to the biscuit dough can
6. ENJOY :)

Can keep in the fridge for a week or so, depending on the ingredients you chose.

To reheat, put in the microwave for 2-3 minutes, or heat up in the oven again.

Cabbage with Egg Noodles and Sausage


An easy, fast, and flexible recipe. Can be made vegetarian.


  • tablespoon vegetable oil
  • At least 1/4 large green cabbage, cored and sliced thin (shredded)
  • Egg noodles 
  • Salt and pepper to taste
  • Sausage/Steak/Chicken/Any mead you like, as much as you want
  1. Bring water to a boil and throw in as many noodles as you want to eat. For me, depending on the day or what I have at home I might want more cabbage or more noodles so just go with what you’re feeling like eating.
  2. If you want to add meat, this recipe is best with quickly cooked or left over meat. I prefer boiling a sausage or two and slicing them. For other meat, just cut into small, bite size pieces.
  3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until simmering. Add cabbage. If you want, season with 1/4 teaspoon of salt (I usually prefer my cabbage unsalted). Cook, tossing frequently, until lightly golden brown, 5 - 8 minutes. 
  4. Drain the noodles and transfer to the same pan as the cabbage. Toss to combine and add sausage slices/meat pieces at this time. After 1-2 minutes it should be done.

This recipe is just a basic layout. You can add your favorite spices, garlic, onions, and more. When I don’t have noodles I just make twice as much cabbage and eat it with meat and its also warm, quick, and easy on the stomach. Egg noodles can be replaced with any long pasta (spaghetti, linguini, etc). Generally egg noodles are softer than regular pasta so I boil the regular pasta a little longer than the egg noodles. 

Roasted Broccoli



  • Head of broccoli
  • Olive oil
  • 2 cloves garlic, minced (you can use more)
  • Parmesan 
  • Lemon juice
  • Basil

Preheat oven to 425 F. Cut the florets from the stalk, and leave about an inch left of the stalk then spread it out in a single layer on a sheet pan. Toss garlic on top and drizzle generously with olive oil and salt/pepper to taste. Then put it in oven for 25 to 30 minutes, or until the florets have started to brown/crisp. When it’s done, sprinkle with parmesan and basil. I like to add a bit of lemon juice to make it more refreshing.

This could easily be turned into a vegan dish if you take out the parmesan. Plus, it’s easy and hardly takes any prep time and it makes for a great side dish. Or I bet you could add it with some pasta and diced tomatoes and make a great entree out of it.

Caramelized Peaches


These are great with waffles or ice cream/cake :)


  • 1 fresh peach per person or it’s equivalent if using canned (fresh really does taste best though)
  • 2 knobs of butter if using fresh peaches, for canned use just enough to cover the bottom of the pan (haven’t tried with dairy free substitutes but would probably work)
  • A couple of tablespoons of brown or granulated sugar (use very little with canned peaches)
  • Cinnamon
  • Cognac (optional)


  1. Fresh: cut the peaches into medium slices… Canned: drain liquid
  2. Melt the butter in a pan and add the peaches
  3. Sprinkle with sugar and cinnamon.
  4. Add a splash of cognac
  5. Stir and cook for about ten minutes or until the peaches are softened and the alcohol smell is cooked off
  6. Serve warm :)
  7. Bananas or nectarines can be added and cook at the same rate

Making Enormous Pancakes In Your Rice Cooker Is A Real And Awesome Thing

Weekends may never be the same, and that’s GREAT!