Tag Archives: quick

Strawberry banana smoothie

This isn’t going to be the longest (or best, or most original or most interesting) post but if you’re interested in a quick, easy breakfast or snack and you possess a blender, keep reading!

I used to be a person who never ate breakfast. At other times I would eat cereal, fruit, eggs, toast, or a full breakfast of eggs, hash browns and bacon/sausage. Lately, I’ve been making this smoothie. Not every day, and not always as breakfast but sometimes as a snack. It’s really simple but tastes amazing, almost like a dessert.

The interesting thing about this smoothie is the chia seeds. They really add a nice texture and make this a lot more substantial than just some blended fruit. The greek yogurt adds a nice thickness and the vanilla adds some flavor (though you could use plain if you wanted, I prefer the added flavor and sweetness.) You can, of course, use regular yogurt if you don’t like greek yogurt and adjust the amounts to your liking.

Ingredients:

1 banana, peeled and sliced
1/2 cup-1 cup chopped strawberries
1/4-1/2 cup vanilla greek yogurt
1 Tablespoon chia seeds (optional)
(water if needed for blending, less water will make a thicker smoothie)

Recipe:

1. Add all to blender.

lookin good

2. BLEND!

mmmm

3. Enjoy.

yay

Post & photos by: Melissa


Sweet potato chips take 2

I had some sweet potatoes left over from when I last made sweet potato chips, and I figured it was about time to use them. I decided to make sweet potato chips again, but to fry them this time. Here’s a recipe for some slightly BBQ-flavored fried sweet potato chips. You can also use regular potatoes, (I’d use yukon gold given the choice) but this is what I had to work with and they tasted great!

Ingredients:

2-3 medium sweet potatoes
Enough oil to cover the bottom of pan about 1 inch

For the seasoning (all can be adjusted to taste):
1 Tablespoon chili powder
1 Tablespoon paprika
1 Tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Recipe:

1. Prepare your seasoning mix while you heat the oil over medium-high heat to about 350 degrees.

seasoned

2. Slice your sweet potatoes to desired chip thickness (if you have a mandolin or v-slicer that would be great too, but I just used a sharp kitchen knife.) You may peel them or not, just be sure to clean them well.

slices

3. Add sweet potatoes to oil in batches (careful not to splash hot oil!) and cook about 3 minutes, stirring occasionally. When cooked, carefully remove (I used a slotted spoon) and drain on paper towel-lined plate. Repeat in batches until all are cooked!

frying

chips

4. Add chips to bowl and toss with seasoning. Enjoy!

yum

Post & photos by: Melissa


Chicken Teriyaki

Here’s my attempt at chicken teriyaki. First attempt, so don’t judge too harshly! As an introduction to this post, let me say that chicken teriyaki is possibly my favorite food. I have 2 favorite restaurants to get it from, but I am very far from them, so I attempted to make some on my own. Let me very honestly admit that I couldn’t get it perfect, but that will not stop me from trying, and if you haven’t had the amazingness that I’ve experienced, this teriyaki may satisfy you just as much. Here is a picture of what I was attempting:

so perfect

This is the chicken and gyoza from Teriyaki Garden. I love this place. But enough about the inspiration. I used this recipe .

Ingredients:

Sauce (would also be good as a marinade)
1/3 cup mirin
2 Tablespoons low-sodium soy sauce
1 Tablespoon sugar

Chicken:
~1 lb. boneless chicken breast or thigh (If using breast, as I did, pound out with meat tenderizer or pan to flatten prior to using. Mine was also skinless, but chicken with skin would be crispier.)
Salt and pepper
Oil

Recipe:

1. Add all sauce ingredients to a small sauce pan, stir, and let come to a boil.

pan ingredients

2. Upon boiling, reduce heat to simmer, and simmer until ingredients have thickened into a sauce. Remove from heat.

3. Heat large pan with oil to medium/high heat. Salt and pepper your chicken.

here's my chicken

4. Add chicken to pan. You’ll want to space it better than I did mine. I adjusted it after the picture.

chicken in the pan

5. Allow to cook ~3-4 minutes, browning on one side. Then flip.

so nicely browned

6. Once chicken has browned on both sides, remove from pan.

all cooked up

7. Slice chicken into strips and pour sauce over it. Serve with your choice of sides (I would’ve chosen rice and gyoza if available) and enjoy!

lovely teriyaki sauce

ready to eat!

Notes for recipe adjustments: Grilling may get your chicken closer to the texture I was trying to achieve, but I do not have a grill. The sauce was almost spot on,  I couldn’t tell if it was different because of the ingredients or because of the chicken not being similar enough itself. Chicken thighs may be more tender and produce a better result for the chicken overall, so I will try this in the future. This chicken was a bit drier than the restaurant chicken, and I will experiment with 1. chicken thighs and 2. grilling, when possible in the future.

Post and photos by: Melissa


Road trip day two

Today we made it to Bozeman, Montana! After a long day of driving through Missoula and along 90 east, we settled in a local inn and then headed out for dinner. We had lunch in Missoula at Doc’s Sandwich Shop.

I shared the Frankenstein sandwich with my mom, my half without the condiments and vegetables. This consisted of roast beef, turkey, salami, ham, provolone, cheddar, Swiss, pepperoncini, lettuce, tomato, mayo, and Dijon mustard on a French roll. They also had some nice art hanging around the shop and were very quick.

Our sandwich halves came with cookies. 🙂

We also stopped by a local park close to the river; here are a few pictures:

For dinner we stopped at the Blackbird Kitchen in Bozeman. It was a nice Italian place located in the downtown area. If we had gotten there earlier it would’ve been nice to look around. We ordered the mixed olives to start although I’m not often a big fan of fancy olives. They were decent, but my mom liked them more. We did get to walk around a little, though.

Then we split the funghi pizza, which was topped with crimini mushrooms, grabs padano (cheese), Gorgonzola, mozzarella and thyme. For a pizza with no meat it was amazing!

We decided to share 2 desserts. I forgot to get a picture of the vanilla pana cota with a raspberry drizzle, but it was great! The other dessert was like a chocolate mousse/ganache, called a chocolate budino with sea salt and an olive oil drizzle. I preferred the first, but mom preferred the second. And that’s why sharing is a good idea!


I am really falling for Bozeman and Montana in general. It’s so pretty here. But we caught it on a cold day because it was 56 here by 8 pm!

Post by: Melissa
Photos by: Melissa