Exploring the Places No One is Talking About
Summer is the time for light, fun dishes and for easy flavorful additions to brighten up recipes. I’m not I don’t can but I do enjoy making refrigerator or quick pickles. I posted about some in the past that turned out quite well and you can get that pickle recipe here. This summer, after being
I considered posting something lovey today for Valentines but decided that there are enough red and pink hearts spamming the internet today. Instead you get a new recipe. Keltin and I don’t always manage to eat healthy (possibly because baking is fun and tasty) but I am a firm believer that healthy food can taste
If you can’t tell from this blog I really enjoy making things from scratch and I did a lot of baking and prepping last weekend. In addition to making more pickles (some are spicy this batch) and banana bread I decided to try my hand at making granola. This is a fruit and nut granola
Last week I looked at using micro-greens in pesto. But they are quite tasty in a number of other things too – one of those being omelets. I will admit that this recipe was partly inspired by the fact that I bought two-dozen eggs at the farmer’s market. We aren’t vegan or vegetarian but we
Pesto is always a great summer sauce, light and flavorful and full of greens. I’ve posted other fun pesto recipes on my blog in the past such as Arugula-Lavender and Mint-Arugula. But I started out making a slightly more traditional pesto with basil when I first started making pesto. I fell in love with the
This is a recipe that I haven’t made in a while but it perfect for spring and summer. It is a bright and flavorful recipe. https://mcgeetraveltales.com/2018/07/20/foodie-friday-tequila-lime-shrimp-tacos-with-mango-radish-salsa/
In the interest of eating better without sacrificing flavor I’ve started making more rice/power/poke bowl meals. Besides tasting good they are normally fairly easy to make and can be geared towards omnivores, vegetarians, or vegans depending on your dietary preferences. This dish doesn’t have a set list of ingredients, put in them what you like
In a effort to eat healthier this year I’ve switched from making regular pasta for dinner to making spaghetti squash. I really like it but it doesn’t quite satisfy me like regular pasta, I think because it is not quite as filling. Never the less the flavor is good. The good thing is that they
Yes, you read the title right. The sauce is really good and super easy but I have a funny story about making it recently. In the interest of being healthy I decided that instead of using spaghetti noodles like I typically do with this recipe that I would make spaghetti squash. If you use freshly
Brussels sprouts are not a vegetable that I’ve eaten much of. On New Years Eve my sisters and I went out to eat and guess which vegetable came with the lamb? Brussels sprouts. They really pair well with the rest of the dish. This week rolls around and the local farmers market has Brussels sprouts
McGee Travel Tales 