Chicken and Tomatillo Skillet

Dear Garbage Disposals,

I miss you.

Sincerely,

Megan

Living in New York City, one of the hardest things I have had to come to terms with is cooking in a small kitchen and cleaning in a small sink. Pots and pans pile up by the minute, and my tiny sink overflows before my eyes. Not only is it hard to clean, but the draining system boggles my mind. One little food particle will clog it up creating a murky pool of water that requires me to blindly fish out whatever is causing the clog. Whenever I can make a meal using one pot or pan is always a bonus. Although this recipe does require a blender as well, the cleanup was so easy I consider it a one-pan meal. This meal is so versatile it can really be used with any protein you have available.

Ingredients:
4 large tomatillos, husks removed
1 small onion, peeled and cut in half
2 cloves garlic, peeled
1 jalapeno, seeded
1 tbsp cumin
2 tsp salt
juice of 1 lime
1 tbsp olive oil
1 lb boneless skinless chicken breast
1/2 cup shredded Jack cheese

My Favorite Breakfast

Like many people out there, I don't wake up super hungry in the morning, yet I always want to start my day with something nutritious. I have become addicted to having sliced apples with fresh ground almond butter for a few years now. It's sweet, salty and fills me up just enough. Almond butter can get pretty pricey, however, I started to get the ground almond butter that you grind yourself from Whole Foods and it is definitely more reasonable. I used to get my almond butter from Trader Joe's (as did millions of others which is why they were always sold out) but after the great Almond shortage of 2012, they started carrying less of my favorite Unsalted Creamy Almond Butter and I had to make the switch.

Shrimp Tacos with PIckled Cabbage and Guacamole

I usually never know what I am going to cook for dinner until I get to the supermarket. Being inspired by the ingredients around me is the most satisfying way to cook. Since the weather has been a cool 10 degrees for what seems like the last 3 months, I have been veering toward warm comfort foods like soups and pastas lately. However, this time I thought I would send some Spring vibes out into the universe in hopes of some warmer weather.

One of my absolute favorite foods to eat in the Spring are fish tacos. The bright guacamole and acidic cabbage is the perfect balance to any fish, or in this case shrimp.

Ingredients:
Shrimp:
3/4 lb shrimp, peeled and de-veined
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
2 tsp lime juice
1 tsp olive oil
Cabbage:
1 cup shredded red cabbage
1/4 cup white vinegar
1/4 cup sugar
Guacamole
1 ripe avocado
1/2 tsp salt
2 tsp lime juice
1 tsp cumin
1 tbsp finely chopped cilantro
1/4 cup chopped tomato
2 tbsp finely chopped red onion