What to Eat This Week: 5 Dinners That Double as Lunch Leftovers

what to eat

Picture this: It’s lunchtime at work and you’re running around like a crazy person, wondering when it the world will you find time to actually, you know, eat? We’ve all been there. Make your life easy this week by whipping up this menu of dinners that work overtime and become yummy lunchtime leftovers the next day. These dishes double in flavor after a night in the fridge so you’ll actually look forward to your brown bag for once. No, seriously, you’re so welcome. Read more »

The Only Brussels Sprouts Recipe You’ll Need This Thanksgiving

brussels recipe

Photo by Becca Boyd

The best way to beat the frantic crush of the holidays? Plan as much as you can in advance. Take today’s recipe, for example: While I have no idea where I’ll be eating my Thanksgiving dinner — Am I hosting? Will we go to my parents’? — I can tell you for sure that this brown butter Brussels sprouts side dish will absolutely make an appearance on the table.  Read more »

What Spaghetti Squash Tastes Like, According to a Spaghetti Squash Skeptic

The spaghetti squash had been sitting on my counter for well over a week, mocking me. I would look at it every day and think to myself, Today is the day! But by the time dinner rolled around, I would chicken out.

Earlier this fall, I admitted to fellow Be Well blogger, Adjua, that I was secretly terrified and dubious of spaghetti squash. “I refuse to believe it actually tastes like spaghetti,” I told her, referencing the gazillion Italian-on-a-diet recipes promising a seamless swap between carb-heavy pasta and low-carb spaghetti squash. “Plus, it just looks … ick.” I think I actually shuddered while saying that.

I assumed there had to be some sort of spaghetti-squash conspiracy, wherein everyone was in secret agreement that the stuff is just plain nasty but publicly on the Internet were somehow duty-bound to profess its top-to-bottom deliciousness. At the very least, I figured, the powerful Spaghetti Squash Lobby was definitely paying people to say it was a worthy swap for pasta.  Read more »

Make-Ahead Breakfast Recipe: Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal | Photo by Becca Boyd

Baked Pumpkin Oatmeal | Photo by Becca Boyd

I know it’s trite, but isn’t it amazing how a slight shift of mindset can turn a frown upside down? Sure, the glass half-full approach to life is always a good thing, but I’ve found it to be especially so when I apply it to what goes down in my kitchen.

Take this baked oatmeal. I started out with the intention of making cakey oatmeal bars with an autumnal flair, using pumpkin spice, of course. So I was disappointed when the bars, although they cut cleanly enough, were too soft to survive a Tupperware container. It took a friend to recognize the delicious dish as a “baked oatmeal.” A-ha! Jackpot.  Read more »

Make: Creamy (Low-Cal!) Chicken and Vegetable Soup

Photo by Becca Boyd

Photo by Becca Boyd

I mentioned recently to a friend that I’d put on a few pounds and intended to use soup to shed them. She replied, “Will that really fill you up?” I think she was picturing a clear broth with a few sad veggies floating around — so not what I meant.  Read more »

This Is the Only (Other) Quinoa Recipe You Will Ever Need

Brown Rice, Quinoa and Chia Seed Pilaf

Quinoa, Brown Rice and Chia Seed Pilaf

A few weeks back, I told you about the only quinoa recipe you would ever need. Well, you guys, I’m sorry to admit that I totally lied to you. Because over the weekend I discovered — rather, invented — another quinoa side dish that is absolutely, positively worth adding to your rotation.

Actually, it’s sort of a riff on the other recipe because it uses that same homemade vinaigrette that I just can’t seem to get enough of lately. This time, I whipped up a quinoa, brown rice and chia seed pilaf with sautéed spinach, doused in that there dressing, and you guys, it is INSPIRED. We used it as a hearty base for grilled chicken and veggie kebabs (Note: I also marinaded the chicken in the dressing because I’m smart like that), and it was honestly one of the most delicious homemade meals we’ve had in awhile.

You could use it as an easy side to chicken or fish, or mix in tofu and roasted seasonal veggies for a delicious vegan-friendly feast. Check it out below.  Read more »

Make: A New (Healthier!) Take on Tacos

Beef and eggplant tacos with Swiss chard and yogurt sauce | Photo by Becca Boyd

Beef and eggplant tacos with Swiss chard and yogurt sauce | Photo by Becca Boyd

This could be mental but I find organic ground beef to be much more flavorful than the conventional stuff. We eat it about once a week in my house, and while chili and stuffed peppers are all well and fine, I decided to take my beef hankerings in a different direction recently — and it paid off.  Read more »

This Is the Only Quinoa Recipe You Will Ever Need

Quinoa salad with roasted asparagus

Quinoa salad with roasted asparagus

If I eat something twice in the span of three days, and I do so by choice, you can pretty safely bet that whatever I ate will end up here on Be Well Philly. That’s exactly what happened this week — and, of course, what brings me to this blog post — with a quinoa salad recipe I happened upon during a desperate, pre-dinner Google search, after realizing I had no side dish to accompany my husband’s otherwise well-planned birthday dinner. Whoops.  Read more »

Savor the Summer: Simple Salmon and Quinoa Salad Recipe

Salmon and quinoa salad | Photo by Becca Boyd

Salmon and quinoa salad | Photo by Becca Boyd

Although the market is already showcasing early apples and some pretty stellar butternut squash, my shopping bag will be full of corn and tomatoes till they’re good and gone. These summertime staples are not only delicious, they epitomize what we love most about summer living: that it’s easy.

So in a final salute to summer, let’s stave off the high-heat roasting for at least a few more weeks and soak up the fresh summer flavors while we can. This dish can be served warm, room-temp or cold, and tastes great with my other summertime staple, corn on the cob.  Read more »

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