#food blogging
trying to eat healthy while not going broke is so stressful
every tip page is one of several archetypes
- eating healthy isnt expensive its actually cheaper than fast food, also im a millionaire and i havent looked at a mcdonalds value meal in 200 years. first step buy gold plated raw cabbage
- throw some shit into a casserole dish for your horrible children. they wont taste it. who cares
- the local parks will let u eat their trees leaves for free (:
Reblogging because that is the funniest description of foodie-based classism I have seen in ages. @apricops, any additiions to those archetypes?
- these ingredients are so cheap to buy in bulk, never mind that the prep will take you hours, you’re not tired are you? BEANS!!
- Quick, easy, and cheap! Required: 3 saucepans of different size, food processor, 12 ramekins, kitchen scale, microplane grater, cooling rack, piping bag, oyster knife, CrockPot™
- Pick up these weird esoteric ingredients at any of your nearby supermarkets! I have never heard of ‘food deserts’ before and I refuse to believe that anyone lives further than 2 miles away from a Whole Foods
- Canned foods are Of The Devil and you must always buy FRESH FRESH FRESH! Food spoilage problems? Just throw it away and buy more next week!
- meat causes CANCER! sugar causes SUPER CANCER!! freeze raw lemons and eat them whole to NEVER DIE EVER AGAIN
- For $20.00 you could have this: [a single McDonald’s value meal] or allthis: [eight pounds of ground beef, ten chicken breasts, a basket full of kale, a bottle of olive oil, an entire trout, a single tomato]
- This recipe costs only $2 for a complete dinner! This includes 10¢ of butter, 8¢ of flour, 5¢ each of several different spices, and 15¢ for half an egg.
“ If you’re anything like me, you definitely overloaded on jelly beans…”
What the fuck I am trying to read a recipe for Vietnamese fresh spring rolls what the fuck is this bullshit
Hello followers!
I am so sorry for how terrible I’ve been at keeping this blog going in the past year or so. The truth is, I’ve had a lot going on in my personal life and maintaining this blog (alongside various others) has been difficult.
But I promise I’ll be better and keep delivering you the gorgeous recipes you deserve!
One of my main commitments is actually a personal food blog I run, where I post recipes of my own. If you want to see the recipes I create myself, and find out little bit more about me, please feel free to visit hdlcooks.co.uk.
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Baked Chicken & Zucchini Rigatoni
Ingredients
1 box (1 lb) rigatoni noodles
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 large zucchini, cut into bite-sized cubes
Seasoning blend (for both chicken and zucchini) - ½ tbsp Herbs de Provence, ½ tbsp dried basil, ½ tbsp dried oregano, 1 tsp lemon granules, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper, 2 tsp granulated onion, 2 tsp granulated garlic, and a pinch of red pepper flakes.
2 cups pasta sauce of your choice
Olive oil
1 - 1 ½ cups cheese of your choice (I used parmesan)
Directions
Preheat your oven to 400 degrees Fahrenheit.
Bring a large pot of salted water to a boil and cook your rigatoni noodles so that they are 2 minutes from being cooked to al dente.
In two small bowls, toss your chicken and your zucchini with olive oil and the seasoning blend
In a pan/skillet, heat a tbsp or two of olive oil over medium heat.
Cook the chicken thighs over medium heat until they are fully cooked.
Remove from pan into a large bowl.
Par-cook/soften the zucchini in a tbsp of olive oil.
Remove from pan into the same large bowl.
Once the pasta is 2 minutes from being al dente, drain and rinse under cold water.
In the same large bowl, combine the pasta with the chicken and zucchini and incorporate the sauce.
NOTE: Use as much or as little sauce as you would like.
In a baking dish or cast iron pan, layer the pasta, layer the cheese, layer the pasta, and finish with a layer of cheese.
Allow the pasta to bake for about 10 minutes at 400 degrees and in the last minute or two, turn your broiler on high and allow the cheese to completely melt.
Remove from oven and let cool for a few minutes before serving.
Garnish with fresh parsley and serve.
Enjoy!
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For new and old readers alike, come and get to know a little bit about the chick (um, that would be me) behind Low Carb Lovelies. I’m the kitchen mistress behind all of those devilish - but healthy - treats you’ve been scoffing! Oh, and scuze pouting…x
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