5 Recipes I’ve Been Loving Lately

Since moving to SF, I find myself in my kitchen cooking way more than ever before.

First of all, the culture is a bit different here in SF – maybe it’s just that we’re new here and are both super busy with work, but I find that weeknights are more cook-in and chill vs. meet up with friends for dinner.

Also, in NY there were restaurants literally on every block, so it was much easier to grab takeout or a quick meal out, whereas in SF, things are more residential and spread-out, so cooking at home actually usually feels easier and more convenient.

And… Ryan is a huge eater! While I am typically a happy camper with a simple meal thrown together (egg scrambles for dinner, concoctions with my fav foods all thrown together in a bowl, etc.), living with him has definitely pushed me to make more full, complete meals.

I have really come to love everything that goes into creating nourishing, healthy meals for the two of us, plus our friends and family whenever they’re over or staying with us.

I am constantly looking at recipes, trying new things, and attempting to keep it all feel easy, simple, healthy, and delicious.

Since I’ve been spending so much time on this and loving it, I thought I’d share with you a few of my favorite recipes lately. Most of these are from around the internet and some are just simple meal ideas that have been working well for us.

In the comments at the bottom, I’d love to hear what your favorite, healthy, easy recipe has been lately!

Okay so here goes…

1. Minimalist Baker’s One Bowl Gluten Free Banana Bread

(recipe for Banana Bread here)

Oh my gosh, this is just so good and it will make your house smell like the homiest home of all homes. I have made it twice – once for us and then once to have on hand when we had a few guests staying with us. Ryan’s parents are coming to stay with us for a week next week and I’m going to be making it again for their visit. I just love having something fresh baked for guests.

The only modifications I make to this are that I use real eggs and on my second batch, I added small chocolate chips (Ryan’s request).

One way that we love eating it is to saute pieces in a little butter in a cast iron skillet (both sides) so that it gets a bit crispy and warm, and then top it with almond or peanut butter. Yum!!

2. Real Simple’s Soba Noodle Veggie Bowl with Tahini Dressing

(recipe for Soba Noodle bowls here)

Real Simple is one of the first spots I turn to when looking for recipes because they’re usually…well… simple!

I like keeping things as easy as humanly possible on weeknights.

This bowl was one of my favorite things I made recently and it was also great as leftovers for lunch the next day. You can be really flexible with your “toppings” and can, of course, add chicken or shrimp to it, too.

I loved the tahini dressing – it really made this dish – and I also loved the soba noodles, which are gluten-free and so easy to make.

It was a fun way to get in vegetables in a new way for us!

3. Overnight Oats… every morning!

We are on a major overnight oats kick over here. Ryan LOVES them and I find that when I wake up here, I am so ready to get going and don’t want to have to think about breakfast, so I love having them ready.

We prepare them in mason jars or tupperware the night before – something portable – and then typically take them with us to work the next day (or if I am working from home, I eat them at home).

I have a very old recipe on my blog from years ago, but this is also an updated rough estimate of what we do these days:

  • I start with old-fashioned oats (but you can use quick oats too). I use about a half cup for me and a bit more for Ryan
  • I then sprinkle in a tablespoon or two of chia seeds. Again, I put a bit more in Ryan’s
  • I cut up about a half banana for each of us, or sometimes a whole banana for Ryan and half for me. I also sometimes add in blueberries or strawberries, or any fruit we have on hand!
  • Add a scoop of Vital Proteins Collagen Peptides for protein and skin / hair / bone health
  • Sprinkle it with cinnamon!
  • I then fill up the jars about ¾ way with almond milk and top them off with a bit of whole milk
  • I add a couple of drops of liquid stevia for sweetness (or maple syrup)
  • Put the lid on the mason jar or tupperware and then shake shake shake!! Mix up all that good stuff, especially getting those chia seeds all mixed in.
  • Put in your fridge with the lid on (or off, doesn’t really matter) and that’s it! Overnight, the oats and seeds absorb the milk and everything comes together.
  • In the morning… I top them both with a big spoonful of almond or peanut butter

We do this almost every night.

The best part… you can make a whole bunch at once. So you can make a bunch of these jars and put them in the fridge for the week… no need to do it each night!

4. Ellie Krieger’s Mom’s Turkey Meatloaf and Mashed Potatoes with Sour Cream + Chives

(recipe for Mom’s Turkey Meatloaf here and Mashed Potatoes with Sour Cream and Chives here)

Another classic…

Ryan loves meatloaf and casually mentioned it the other day and my wheels started spinning.

One thing I always think about when choosing recipes is… leftovers! Because we are so busy, we often rely on leftovers or things we have stored in the freezer. So if I am going to cook, I am always aiming to cook something that freezes well or will provide leftovers for the week.

Meatloaf and mashed potatoes sounded perfect for that.

I had never made meatloaf OR mashed potatoes before, and this one required a couple of phone calls to my mom to get comfortable with how it all worked, but this was surprisingly insanely easy.

As we were eating it, we said that this would absolutely be added to our monthly rotation (if not even more frequent!).

We ate the turkey meatloaf with the mashed potatoes and a simple salad. The leftovers the next day were delicious too… I just stuck the meatloaf and potatoes in a pan and put it in the oven at 300 for 15 minutes or so to reheat.

P.S. I love Ellie Krieger’s recipes. I have had her cookbook for about a decade and have loved everything I’ve ever cooked out of it.

5. Classic, Easy Shrimp Scampi

(recipe for Shrimp Scampi here)

I made this when a friend of ours came over a few weeks ago and really loved it. I have this thing where I really like learning how to cook “the classics”. It feels so fun to think of classic recipes that I don’t yet know how to make and then learning to tackle them.

Shrimp Scampi is clearly a classic Italian / American dish and as a butter and pasta lover, this one sounded right up my alley.

I love finding simple versions of recipes I’m interested in because I don’t have the time or patience to get 100 ingredients or do anything fancy. So I always google what I am interested in and then find a version that looks simple, straightforward, and of course, delicious.

I found this recipe on the NYT and thought it sounded easy enough! I served it alongside a spinach salad and red wine and loved every second of it. I would say to make sure you get enough shrimp to make it filling – otherwise, it just feels like a giant bowl of pasta (which may not be a bad thing either, hehe).

So there you have it — 5 recipes from around the Internet and my own head that I have been loving lately.

In the comments below, I’d love to hear:

  • What’s your favorite recipe you’ve made lately? Let’s all share our links!
  • Did you like this recipe round-up? Want more of this in the future? Let me know!

Lots of love from my kitchen to yours!

Love,
Jamie

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  1. I love this! Thanks Jamie! Always in need of new inspiration and motivation to cook!

  2. I loved this, thanks for sharing! I would love more weeknight meal ideas, I always love when you share on Instastories.

  3. Forgot all about meatloaf! Thanks for the reminder! Here’s one thing I do that gets us two meals: roast or grill a pork tenderloin one night for dinner (super easy, super fast) and serve with noodles or mashed potatoes; then, later in the week, chop the leftover meat into chunks and sear in the grill pan with a little teriyaki marinade (we like it a little brown and toasty), then toss in a bowl with rice, and your choice of veggies. I tend to make this on a Thursday and we use up all the week’s leftover vegetables (carrots, squash, broccoli, green beans) and top with the Asian sauce of your choice. If you don’t eat pork you can use a turkey tenderloin or chicken.

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