Oh. My. Gawd. How amazing was it to wake up this morning and be able to eat immediately? It was MEGA amazing. I'm telling you, eating that bowl of granola cereal felt like a fucking vacation. Not because it was zomgtastey, or anything. I mean, it was — that granola is good. But it was just easy, and it gave me some time to relax in the morning. But lunch was a different story — actually, lunch was a similar story…
This is Offbeat Home's archive of posts by Megan Finley.
Here are the final recipes of the challenge. We got an excuse to use more of the oats you didn't use to make the granola, and the goat cheese left over from the frittata. We have a "Greek-ish" salad that has lots of ingredients, but not a lot of work. And finally… here comes the meat! Our one non-vegetarian meal will be my first slow cooker recipe. Offbeat Homie Laura submitted this to us, and she swears it's easy and delicious. Get your slow cookers reader, and let's do this…
In which Megan wrestles with a frittata, plays a dangerous game with goat cheese, and tackles a taco salad.
Today's the day to have foods served inside other foods! Eggs inside toast, bananas inside buns, and cheese and spinach inside layers of noodles! Forgive me for the lunch "recipe" — Thursdays are busy days and I'm on the go all day long, so I needed a quick lunch that would be easy to take with me. Plus, I've always wanted to try Ariel's Pee-Wee Herman-approved banana dog. ("Viral banana dog" is a great band name, btw.)
Remember our April patron Jackie? She shared with me her easy go-to lasagne recipe for din-din.
Remember that granola I made the first day? It's coming back to play! It's a totally Megan-simple breakfast morning — granola cereal, and I'm going to share with you the trick my dad taught me for making scrambled eggs with only ONE dish to wash afterwards. For lunch and dinner we're making a "delicious sauce thing" and the "vaguely Middle-Eastern dinner."
Hey Homies, I know I said that I would post the results the day after I made all my foods, but… I recorded myself making today's breakfast — the granola parfait — and I thought you'd want to see how poorly my first day is going.
I have a feeling that making this frittata is going to take me FOREVER, and it's going to be too big for just one Megan to eat on my own for breakfast. So we're going to make this recipe a two-fer: breakfast and lunch. Then, since it's Tuesday — the day the lord hath made for tacos — Jessica gave us her recipe for a meatless taco salad. Of course, feel free to use real meat, it'll taste just as delicious!