We LOVE lemon curd! It’s so tangy, bright, and sweet-tart! I love stirring it into plain Greek yogurt, whether store-bought or homemade. It would also be amazing slathered on some shortbread cookies or warm scones. Years ago, I stumbled on a non-traditional (but still delicious) recipe, and I’ve used it exclusively ever since. As an added bonus, because there’s no butter, it’s actually a little quicker/easier to make AND it’s lower in fat and calories. Score! I’ve made this on countless occasions, sometimes with Meyer lemons, regular lemons, key limes, or regular limes. You can pretty much use any type of citrus, so take your pick!
We LOVE sesame peanut noodles! I’ve been adhering to a weekly menu plan lately, in an attempt to save money and waste less food, and I’m happy to say my evil plan is working, mwa ha ha! However, whether you make a weekly plan or not, it’s easy to get stuck in a rut, especially when you try to make dinner at home regularly. These sesame peanut noodles made their way into the rotation recently, and not only did they get Mr. Viv and me out of a boring, repetitive dinner pattern, they were surprisingly easy and inexpensive. Awesome! Keep reading for the details.
We LOVE healthy snacks! Actually, we love all snacks, but it’s a bonus if they’re both delicious AND healthy. Today I’m going to share a ridiculously easy “recipe” for savory roasted chickpeas, which are full of fiber and protein. It’s actually more of a method than a recipe, and you can customize it in infinite ways. This version will make a salty, crunchy snack that might help you skip the greasy chips, but you can also make a cinnamon sugar variation to help you indulge your sweet tooth without forfeiting a healthy lifestyle. Read on for the details.
You already know we LOVE kale! This week, Alana’s Tuesday Tip will help keep your kale fresh even longer than you can imagine. It’s super easy, too. But first, you need to know that it’ll take up a significant amount of space, so clear out those leftovers ahead of time!
Ready? Wash your kale and dry it THOROUGHLY in your trusty salad spinner. Then, add a small amount of clean water to the bowl of the spinner, put the basket of washed and dried kale back in the bowl, cover it with the spinner lid, and pop it in the fridge. BOOM! That’s it. It’s important to make sure that the water in the bottom of the bowl doesn’t touch the beautifully cleaned and spin-dried greens in the basket, though. Speaking of greens, this method will probably work with leafy vegetables other than kale, too.
Let us know how this works out for you, and please feel free to share your kale storage tips in the comments, because of course WE LOVE THIS STUFF!
We LOVE all-natural DIY beauty products! Today I’m going to show you how to make a lip scrub at home. I gave these away for Christmas as part of a lip duo along with the handmade lip balm we shared here back in December.
Read on to find out how to make this moisturizing (and yummy) lip exfoliant yourself in only 3 steps! (Bonus: you only need 2 ingredients!)
We LOVE mushrooms! Today I’m sharing a ridiculously simple and delicious appetizer/snack that could be turned into a meal with the addition of a bowl of soup or a nice big salad. You don’t even need a recipe; like most of what we post here at WLTS, this is both forgiving and customizable.
Just sautée some garlic (minced, crushed, or sliced) in plenty of butter on medium-medium high. You can use oil instead, but I prefer the flavor of butter for this dish. Once the garlic has started to cook, add your favorite kind of mushrooms, sliced, in a single layer if possible. Season with salt and pepper to taste. Let the mushrooms cook undisturbed until they start to caramelize (brown) before stirring and allowing them to brown on the other side. Add a splash of cream and continue cooking until the cream reduces and thickens a bit. Garnish with parsley and serve on toasted French bread. Annnd, now I’m hungry!
If you skip the baguette, this would also make a great side dish or a tasty topping for a perfectly cooked steak, but I think one of the advantages of mushroom toast is that it it’s a hearty vegetarian option for a snack, appetizer, or meal.
This is such an easy, satisfying dish. We hope you try it, because WE LOVE THIS STUFF!
PS if you don’t like mushrooms, we probably can’t be friends. Just kidding, but why are you still reading this?! 😉
We LOVE clever hacks that make life easier, so we’re adding something new at WLTS! My gal pal Alana recently came up with a fun idea to share some helpful kitchen tips here, and we’ll be posting them as quick bonus blog entries on certain Tuesdays. (Why Tuesdays? Because alliteration.) We’ll keep them short enough that you don’t even have to click through for the full post. Enjoy!
And now, here’s our first ever Tuesday Tip: Alana has tried lots of methods for keeping a cut avocado from browning when storing it, but this one was new to her (and us too). If you’re only going to use half of an avocado, leave the pit in (as you probably always do), and cover the half you’re saving with the empty shell from the half you used. Then store in the fridge as you normally would. Easy! And the great news is, we know firsthand that this one works! Alana discovered this herself when she took out an avocado half that her friend had put away for her one day using this method.
Let us know if it works as well for you, and feel free to share your own avocado storage tips in the comments, because you know WE LOVE THIS STUFF!