These chicken tacos come together in about 15 minutes. They’re tasty, healthy and can be in your belly in less time than it would take to order some takeout. Topped with some creamy guacamole, they’re hard to beat in the taste + convenience department. We’re relying on some convenient freezer and pantry staples to make this happen. No shame from this corner of the internet. It doesn’t have to be gourmet all the time people. Let’s make this happen.
Let me introduce you to my favorite cake of all time. Meyer lemon cake is perfect in my book. It’s fluffy and buttery and every centimeter is layered with lemon-goodness. Lemon, of course being my favorite flavor for everything. It has a casual lemon glaze that says “no big deal, have me with a cup of coffee” and a pretty shape just fancy enough for sharing. Or not sharing, because we certainly didn’t. In other news, I did some extra spin classes this week.
Kitchen sink chocolate bark is the perfect way to use up all of those leftover ingredients from holiday baking projects that we all have laying around. The broken candy canes, the sad marshmallows, the random tupperware of coconut….let’s turn those into a sweet Valentine’s sweet! All you need to do to make this happen is rifle through your pantry, melt some chocolate and prepare to get a little messy.
Today I have a simple recipe for you, and a great way to jazz up those weeknight chicken breasts. Ovi and I end up eating a lot of chicken. It’s cheap, healthy, full of lean protein and really quick. Chicken breasts are perfect for weeknights, which means of course that they can get pretty monotonous. No more monotony, friends of the internet. Lemons and fennel are here to save the day. This lemon fennel relish can be made up to 2 whole weeks in advance and used to brighten up your meals for as long as it lasts.