If I keep telling myself summer is coming soon, maybe this miserable “spring” weather will finally get its s#!+ together…right? In an effort to help summer speed up, I made a potluck-style pesto pasta salad this week to get myself in the summer mindset leading up to Memorial Day Weekend.
“It’s not that I’m not a ‘morning person.’ I love mornings. I’m just not a ‘waking up’ person.” – my unknown soulmate
Growing up, my mom was always freezing over-ripe bananas “to make banana bread,” but we rarely actually saw said banana bread come to fruition (no pun intended.) Flash forward a few years, and I am truly my mother’s daughter. I am very picky when it comes to bananas, and as a result there’s a peak 3-4 day window where I really want to use them in my yogurts. Past that point, I used to throw them in a bag and let them hang out in my freezer, get freezer burn, and ultimately end up in the trash. It was tragic. Continue reading
Hello and welcome! I’m excited to have you here reading my inaugural blog post. You can make your way over to my About page for the full story behind Yuppie Kitchen, but here’s the premise in a nutshell: I want to share easy, fun, healthy, affordable recipes with you. I’ll keep you looped in on my meal plans, grocery lists, recipe inspiration, etc to help you get into homemade dinners.
To kick things off, I’m starting with one of my favorite go-to weeknight meals – although shakshuka is more of a breakfast dish, I have a lot more time in the evenings (compared to me running out the door every work morning.) My boyfriend’s grandparents live in Israel, and Yaniv and his dad taught me how to make their shakshuka recipe. Continue reading