You read that right, healthy french toast. I picked up this little goodie when I worked teaching nutrition education to kiddos. I’ve had many different (random) jobs, but this one did have its perks.

For example:

It is really easy to make too!

You need:

4 slices whole grain bread
1/2 cup low-fat chocolate milk (or soy milk)
1 egg
powdered sugar
raspberries

Then you:

1. Beat the egg and then add it to the milk, mix

2. Dunk the bread in the milk and egg mixture

3. Spray skillet with non-stick cooking spray

4. Put bread in medium heated skillet

5. Cook about 3 min on each side

6. Plate, and sprinkle with powdered sugar and raspberries. (Add a little syrup if you want)

OM NOM NOM, good breakfast.

Sounds scrumptious doesn’t it? This dish is better known as Pasta with Tuna and Black Olive Vinaigrette. But if you can guess the TV show reference, I’ll give you a cookie. Jess and Christopher, you don’t count. Anyhoo, this may not sound so appetizing as tuna is a tough sell with a lot of folks, but it tastes wondrous. Especially for canned tuna (obviously it’s canned – I’m the laziest human being alive). Plus anything with olives and capers will win over this cold heart.

I thought I should give some credit as a lot of my recipes are coming from my sister’s recipe box, so thanks Jame. I am new to this whole Pescetarianism thing so she has been providing me with lots of much appreciated inspiration. If you haven’t already, I recommend getting on a recipe sharing site like we use, WeEatt, to share your favorite recipes with friends and family. Or…you can just keep coming back to the always cutting edge, Noël Marie, for your innovative culinary needs. Fine, on to the recipe.

How To…

Cook the pasta according to the package directions. Meanwhile, heat 3 Tbsp of the oil in a large skillet over medium-low heat. Add garlic and cook until softened, about 2 minutes. Add capers and olives and cook for 3 minutes. Stir in parsley and cook until wilted, about 1 minute. Remove from heat. Add the lemon juice, pepper, tuna, and the remaining oil. Drain the pasta and rinse under cold water. Mix with tuna mixture and serve.

Recipe is courtesy of: Real Simple via Jamie

You say tomato, I say hell yeah. I have the perfect fresh and easy side dish for any of your backyard parties this summer. It’s Provençal tomatoes from The Complete Robuchon which is my husband’s favorite present that I’ve ever gotten him (next to his Adidas track pants).

Check it.

• 8 medium tomatoes cut in half
• 1/4 cup bread crumbs
• 2 tbsp. flat leaf parsley, minced
• 4 cloves garlic, minced
• 1.5 tsp. thyme
• 2 tbsp. olive oil
• salt and pepper

Preheat the oven to 400 degrees.  Mix the bread crumbs with the parsley, garlic, a pinch of salt and a dash of pepper.

Heat the olive oil over medium heat in a large skillet.  Lay the tomatoes in cut side down.  Brown without stirring until almost caramelized, about 5 minutes.

Lay the tomatoes cooked side up in a baking dish.  Pour their cooking juices over them and season with 3 pinches of salt.  Spread the crumb/parsley/garlic mixture over the tomatoes and sprinkle the thyme over all.

Bake uncovered until the crumbs are toasted, about 15 minutes.

Enjoy.

Yup, that about sums up this post. If you like salmon and if you like sandwiches, then you should be sold.

Seriously, you aren’t convinced yet. Geesh, tough crowd. Alright, picture time. **Warning, may cause excessive drooling.**

Easy Salmon Salad

Either get fancy and use fresh salmon, or stay quick and lazy and use the can. I bet you can guess what I use, but can probably also guess what tastes better.

1 can of salmon

1 rib of celery, chopped

1 carrot, chopped

1 egg, hard-boiled and chopped

Mayo (I am not a huge fan, so this amount is your call, as I only use enough to get everything moist- yuck that is such a gross word, but whatever).

Dijon Mustard, enough to balance however much mayo you choose to use. 

The juice of half a lemon.

1 tsp. Cayenne pepper

salt and pepper

Mix everything up, and put it on delicious focaccia bread that your husband made (that’s what I did, and yes, that recipe is coming soon). Pour yourself a glass of wine, and then get your grub on.

In keeping with the spirit of passing along fun, new ideas to you, we give you Grub. Each week, we will post one new recipe for your culinary pleasure from our list of many favorites. They will be all over the board from healthy to comfort foods, but as always, keeping affordability in mind. 

Ingredients

• 1 lb package frozen corn, thawed
• 1 Tbsp salt
• 3/4 tsp cumin
• 6 Tbsp fresh lime juice
• 5 Tbsp olive oil
• 2 Tbsp cider vinegar
• 1 cup chopped cilantro
• 4-6 roma tomatoes, chopped
• 1/2 cup chopped red onion
• 1-2 jalapeno peppers, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 cans black beans, drained and rinsed

Instructions…

Heat oven to 450 degrees. Mix corn and 2-3 Tbsp oil and spread out on cookie sheet. Bake for 15-20 minutes, stirring every 3-4 minutes, until corn is light brown. Cool.

For dressing, comibine salt, cumin, lime juice, olive oil and vinegar in bowl and set aside.

Put all other ingredients into bowl, and add corn. Add dressing and mix well. Serve immediately.

All veggies and dressing can be made ahead of time, and then just mix together before serving.