this is the sandwich i made yesterday for lunch. i know i say it about every sandwich i make (not to toot my own horn but…), but this one was actually REALLY really dank. it was so filling i could only eat half, and it doesn’t even have any meat in it! i promise this will be the last of my mediterranean posts for a while, i’ve just been trying to use up the olives and feta in my fridge.

Mediterranean Veggie Panini

You will need:

• 1 sandwich roll/bun/whatever bread you prefer! I used a soft french bread sandwich/sub roll
• 2 TBSP plain hummus
• 1/2 of an avocado, cut into thin slices
• Tomatoes (I used about 5 or 6 cherry tomatoes sliced, cause they’re what I had and I really like the sweetness)
• Sliced cucumber
• A few slivers of red onion
• 4 or 5 kalamata olives, pits removed and chopped
• Feta cheese crumbles

Spread the hummus on roll halves, then start stackin the vegetables and cheese. Once you’ve got everything good and on there, stick your sandwich in the panini press (or george foreman grill if you’re really awesome like me). Whattuppppp

me and my best friend spencer made these a few nights ago. SO GOOD. a variation off of a recipe me and my friend aimee made at school a while back, only then we used just oreos. i took this batch to my friend’s house later the day i made em and they were gone so quick! YURM

Oreo Treats

You will need:

• 1 whole package of regular oreos (double stuff makes it too goopy)
• 1 whole regular size bag of mini marshmallows
• 1/2 stick butter
• Half a box of Cocoa Krispies cereal

Transfer all the oreos into a ziploc bag and crush them into crumbs/chunks with the back of a spoon. Then melt the butter in a pot over medium heat, then add the marshmallows, stirring occasionally until the marshmallows are entirely melted and smooth. Add the crushed oreos and rice krispies to the melted marshmallow and stir until blended. Then transfer the mixture to a buttered 8x11 inch baking pan and push the mixture down flat. Let cool for about an hour, then cut into squares. 

SO. GOOD.

I’m gonna try and make a special batch of these at some point, and I will be sure to post that recipe too!

my best friend spenc and our delicious treats

got some real tasty shit comin atcha soon yo! been a lil busy the last few days, and trying to go to bed earlier…bah

well, i actually don’t like them that much. unless they have a ton of really tasty shit in them like in this recipe! 

so eggs can be one of the most boring foods out there. but they can also be pretty good for you. and they’re even better for you if you mix in some vegetables and such, and they taste a lot better if you add some other stuff, and then BAM you’ve got a tasty healthy breakfast. 

this is one of my favorite ways to cook eggs, i made them this morning and it was my favorite breakfast over winter break! it’s sort of greek inspired, with some red onion, spinach, and feta, but then the hot sauce kicks it up a notch. yurm. the things i love most make my breath smell worst <3

Eggs with Spinach and Feta

You will need:

• 2 eggs (I used large brown shell cage free yadda yadda)
• About 2 Tbsp milk
• A large handful of baby spinach leaves, stems removed and cut into wide strips
• About 2 Tbsp red onion, finely diced
• Feta cheese crumbles (as much as you want, I put too much on my eggs this morning)
• Hot sauce! (optional, but I like the spicyness…choose one with a lot of flavor and that won’t kill your tastebuds. I like Cholula the best.)
• Cooking spray

Heat a skillet sprayed with cooking spray over medium heat. While the pan is heating, cut up the vegetables. Then crack both eggs into a bowl (careful not to get any shells in). Add the milk to the bowl and whisk the eggs and milk together. 

Once the pan is heated, saute the onions for 2-3 minutes. Then add the spinach and cook together for about a minute before pouring the egg and milk mixture on top. Shuffle the eggs around the pan (like you’re making scrambled eggs) so that they don’t stick to the bottom. The eggs should only take about 1-2 minutes to cook completely, but you can keep them in the pan shorter or longer depending on how you like your eggs. Put the cooked eggs on a plate and top with the feta and hot sauce. mmmmmyep, should make enough eggs for one person to have a really filling breakfast.

ok, nothing too special, but today i made a really delicious sandwich for lunch (as usual, really).

Turkey, muenster cheese, avocado, and baby spinach on a french bread sandwich roll with dijon mustard. Oh and panini’d. MmmmMmmmMmmmmMm

There are truly few things better than a really good smoothie. There’s just so many good things about em! First, they are delicious if you make em right. Second, they’re so good for you! Fruit and yogurt and vitamins and calcium and you can even add in things like protein….you can even substitute things like sorbet and fruit juice if you’re lactose intolerant! Smoothies are just the fuckin shit!

When I came home from school a few days ago, I noticed this container of blood orange sorbet in my freezer and was SO excited to try it. Not only is this sorbet delicious and addictive by itself, but it’s great in smoothies too! Here is a delicious one I just made a couple minutes ago and am currently drinking…and it’s fucking awesome.

You will need:

• Strawberries (about 5 pretty big ones), cut into smaller chunks so they blend easier
• 1 container yogurt (I used blueberry greek yogurt, it balances out the acidity in the oj and sorbet really nicely)
• About 1/4 cup orange juice
• 2 small scoops blood orange sorbet

Put all ingredients in a blender, then blend together until your smoothie reaches desired consistency. YummmEhhh!

ok so avocados are my favorite fregetable (you know, one of those kinds of produce that you really can’t tell whether it’s a fruit or a vegetable, or you know it’s a fruit but you still more associated it as a vegetable…you know) and probably one of my favorite foods ever. everyone knows how much i love avocados. so it’s only appropriate that the first recipe i post is for guac! easy as pie and the greatest snack ever.

You Will Need: 

• 1 ripe avocado
• the juice of 1/2 lime
• about half a teaspoon of salt
• fork, knife, spoon, bowl

Start by slicing the avocado in half and removing the pit. The easiest way to remove the pit is by whacking it so that the pit’s sort of lodged right in the middle of the knife (which should be pretty sharp), then twisting the knife and pulling out the pit. Once the pit is removed, use the knife to slice the avocado flesh into chunks. Then use a spoon to scrape all of the avocado flesh out of the skin and into the bowl. Add the lime juice and salt, then mash all the ingredients together with a fork. You can make the guac as chunky or smooth as you want! YUM. the best ways to eat guac are with corn/tortilla chips, in burritos or tacos, or as a condiment on sandwiches. nom nom nom