I wish my lighting was better for this photo but this is the final product (minus a few bites:). Photography: Amanda Jacobson
Panini’s are an easy way to make simple sandwiches taste much better. If you have the storage space and the 20 to 25 dollars to dish out I would consider investing in a griddle.
If you don’t have one that is just fine, a medium sized saucepan will do the trick. Begin by coating the pan with a little butter, (half a tablespoon will do the trick) and turning the heat to medium-high.
Begin by spreading half a mashed avocado on one piece of whole-wheat bread and then place the avocado-less side on the pan and place the fillings on top of the mashed avocado in order. This will help to keep the spinach in place:
- 1 sliced mushroom
- 1 small handful of spinach
- 1/2 chopped green onion
- 1 slice of cheddar cheese
Place the second piece of bread on top and let the pan or griddle work its magic for about 2 to 3 minutes (this could be longer depending on your stovetop). Once you see that the cheese has started to melt and the side that has been directly on the pan is lightly browned, flip the sandwich so that the other side gets the same heat exposure.
Serve with carrot sticks and enjoy!
Bananas are another staple for me as they are inexpensive and easy to freeze if you don’t eat the whole bunch before the begin to brown.
Tonight I experimented with making eggplant pizza (recipe to come soon) but I found that my meatless, flourless meal did not have enough protein in it to fill me up. I decided to make dessert to curb me over.
I have a 1970s blender (no joke it is the same blender Jennifer Lawrence had in her kitchen in the film “American Hustle”), and although it has remained faithful to me, I can hear its motor breathing its last breathes.To preserve my gem of a blender I try to always put the softest ingredients in first.
Combine the following ingredients in order:
- 1 cup of unsweetened almond milk
- 1 cup of unsweetened greek yogurt
- 1 tsp of cinnamon
- 1 tsp of ground flax seed (optional)
- 2 tbsp of semi-sweet milk or dark chocolate chips
- 1 frozen banana (cut into 4 pieces)
Blend ingredients for approximately 1 minute (or until liquified).
Corn has become one of my favorite starches these days with how filling it is and how easy it is to prepare. Lately I have been really into roasting corn, I think it gives it a deeper flavor and makes this salad pair well on top of turkey burgers, tacos, or on its own as a light lunch.
Begin by preheating your oven to *375 degrees, while it is warming up take out 2 cups of frozen corn and place it in a microwave safe bowl with 2 teaspoons of water for *2 minutes or until you can break apart the clusters of kernels to roast evenly.
Lightly grease cookie sheet with 1 tablespoon of olive or canola oil using your fingers or a paper towel to spread the oil evenly on the pan. Spread undrained microwaved corn onto the pan and roast for 10 minutes. Flip the corn at 10 minutes so that the corn will roast evenly on both sides and then bake for an additional 8 minutes.
While your corn is roasting begin to chop the remaining ingredients into small pieces and dump into your serving bowl.
- 1/2 tomato
- 8 pieces of cilantro (I use the stem and leaves)
- 1 avocado
- 1 leaf of kale (minus the stem)
- 1.5 tablespoons of lime juice
- 2 teaspoons of olive or canola oil
- 1/2 clove of garlic
- Black pepper and Sriracha to taste
When your corn has finished roasting add it into the serving bowl and mix ingredients until ingredients are mixed evenly. Serve and enjoy!
*Oven and microwave cooking times vary, please watch your appliances carefully while cooking for your safety.