Tag Archives: Easy

Easy To Take Care Of Plants For Your Home

Chinese Evergreen

“Buy something that likes to live the way you do,” advises Gwenn Fried, manager of the Horticulture Therapy program at NYU Langone. “If you’re more of a waterer, an excellent plant is a Chinese evergreen.” It’s super forgiving if you overdo it on H2O, and it comes in tons of different varieties. 
Asparagus Fern
This fluffy plant tolerates a lot more abuse than other ferns — thanks to the fact that it’s technically not a fern. Asparagus setaceus adapts to both bright spots and darker corners. Keep the soil moist and it’ll thrive.
Fiddle Leaf Fig
These trendy trees have more than just lush foliage going for them. Their hardy disposition can adapt to most bright locations (minus direct sunlight). Water generously in the summer and slow it down when winter comes.  
Guiana Chestnut
More commonly known as a money tree, Pachira Aquatica frequently features a braided trunk. You’ll want to stick it in a spot with bright, indirect light and water frequently — its native habitat is a swamp.
Chinese Money Plant
Here’s another plant with fortuitous associations, although it also goes by the adorable nickname “Pancake Plant.” Pilea peperomioides prefers a shady spot (or winter windowsill) and weekly watering, according to The Little Book of House Plants and Other Greenery. Bonus: You can replant the offshoots that sprout from the base of the stem and keep money plants all over your house. 
Yucca
The recipe for a happy yucca is easy: sun, sun, and more sun. Water sparingly and plant in a deep container to prevent the top-heavy woody stems from toppling over.
African Violets
-good housekeeping of the most popular houseplants in the world, this flowering favorite blooms several times per year. Keep it thriving in bright but indirect light with moist soil. Good drainage and an African violet fertilizer administered every other week can help too.
Peperomia
These waxy plants do best in more humid conditions than trendy succulents. Bring ’em work too — the species even flourishes under fluorescent lights.

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Easy Lunches, For Work or Home

Eggs

Eggs are so long-lasting in the fridge that we always seem to have some around. You can make a fancy egg sandwich. You can try a million different frittatas depending on your leftovers situation, or practice your omelet moves. You can fold boiled or steamed eggs into mashed feta and top a flatbread. You can scramble eggs with spinach or chile crunch or salsa.

Make lunch feel egg-stra special (sorry) by whipping up a Dutch Baby—it only takes 10 minutes of active work. Pair your eggs with roasted kale and a sprinkle of turmeric. Or put them in a spicy taco.

Eggs are the essential ingredient in this veggie-enhanced pasta carbonara, too. We’re guessing we’re not the only ones craving big bowls of pasta.

Sandwiches

Nutella being spread on bread grated cheese in background.
Nutella grilled cheese is crunchy and melty and warm and just the right mix of salty and sweet.Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

If you’re looking for easy lunch ideas, grilled cheese is here for you. But you are also allowed to add soft-scrambled eggs. You should definitely consider gochujang if you have any in your fridge. Or salami and pickles. Or hot cherry peppers or kimchi. Seasoned mayo. Gruyere and caramelized onions. Tomatoes, once they’re good. And if you’re really getting into this eat-lunch-like-nobody’s-watching thing, there’s always Nutella Grilled Cheese.

Tacos

Sauté whatever vegetable or bean you have on hand in a nonstick skillet, then scramble in an egg. Add cheese if you want cheese. Transfer to a tortilla (I like to warm the tortilla directly on my gas burner, but be sure to watch carefully!) and top with hot sauce and/or salsa. Note: Before adding the egg, you may want to remove any greens like kale or spinach from the skillet and press out any liquid to avoid a soggy taco.

Cut last night’s leftovers into bite-sized pieces. Cooked chicken, grilled salmon, roasted broccoli, almost anything you’ve got, as long as it’s not, like, soup. Warm them up, wrap in a warmed tortilla, top with chopped cilantro if you have it and hot sauce if you like it.

Toast

Working from home is the time to get crazy with an open-faced sandwich on toast (or a rice cracker if you prefer.) Go savory with a smear of hummus, butter or vegan butter (we like this one), or avocado. That’s your creamy layer. Then, add whatever vegetables you have: chopped up pickled vegetables, leftover roasted veggies, a pile of spinach, whatever. Sometimes I put a chopped egg on top or a bit of smoked fish. The final step is a sprinkle of salt, red pepper flakes, hot sauce, or toasted seeds. Or take all of these layers, but put them on a roasted or steamed sweet potato.

nut butter with bananas on a rice cake
Almond butter, but better.Photo by Alex Lau, Food Styling by Rebecca Jurkevich

Power butter. Need we say more? We will. Smear it on your toast, then eat. Or top with sliced fruit or coconut chips or even bacon.

Not sure how to eat tinned fish? Toast is your friend. Try mashed avocado with smoked paprika and smoked fish on toast. Or mix some smoked paprika into mayo with a squeeze of lemon and some chopped garlic. Spread on toast, top with tinned fish, some chopped olives if you have a jar, plus a drizzle of oil.

Beans and Greens

Right when you wake up before you even brush your teeth, stick a pound of dried beans—no soaking required, we promise!—in a dutch oven or heavy-bottomed pot. Add a roughly chopped onion, a few smashed cloves of garlic, a sprig or two of rosemary or thyme, a sprinkle of red pepper flakes (or whole chile de Arbol, if you have one lying around), a big pinch of salt, and a serious glug of olive oil. Cover with water, bring to a boil, then reduce to a simmer and let it cook with the lid on until lunchtime. Add a handful of torn kale for the last few minutes, to wilt into the brothy, bean mixture. If you’re feeling luxe, serve with a fried egg on top.

Hummus Bowl

Photo of Salad with Power Sprinkle.
Hummus isn’t just for dipping.Photo by Joseph De Leo, Food Styling by Anna Stockwell

Smear hummus (homemade or storebought) on a plate. Top with things. Oh, you want recipes? We could eat this one every day all week. But meat works too, or any kind of beans, or just a swoosh of extra tahini or olive oil or a sprinkle of sumac or anything green.

Grain Bowl

We like to do a little prep-ahead to make this an easy assembly job when it’s time for lunch, but if you don’t mind doing a little cooking in the background of your day’s work, go for it. First, make a big batch of quinoa or farro or any other grain situation. Store your cooked grains in the fridge if you’re not ready to eat. For toppings, consider a mix of textures and flavors, including something crunchy and raw and something more sturdy and cooked, like roasted or steamed sweet potatoes or carrots or just a drained can of beans. Yes, you can repurpose your leftovers here and heat the whole thing up. Top with a fried or 7-minute simmered egg, or a scoop of silken tofu. Then garnish, garnish, garnish. Do herbs. Do crispy shallots or chopped peanuts or sesame seeds. Do fermented stuff like pickles or kimchi or kraut. Do feta or Parm or cojita. Do sauce (green sauce, hot sauce, harissa, thinned tahini, spicy tahini, salsa, chipotle + mayo, All Day Every Day Yogurt Saucepeanut butter dressing, you get the idea.)

Anything that works as a grain bowl can also be a noodle bowl, though you may want to dress your noodles with the sauce first. We’re very in favor of ramen (have you tried these?) with ginger-scallion sauce, though we’ve been known to eat sesame noodles for days on end.

Popcorn Bowl

Image may contain Food and Popcorn
Meet the best homemade popcorn of your life.Photo by Chelsea Kyle, Food Styling by Emily Johnsonhttps://www.healthline.com/

We won’t promise that it’ll keep you feeling great all afternoon long, but yes, you can just make movie-theater-style popcorn at home and eat a bowl full of it for lunch. And sometimes that’s what you need to do.


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Homemade Bread

EASY HOMEMADE BREAD RECIPE

Easy Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Best homemade bread recipe for both beginners and expert bakers.: breadCuisine:

Ingredients

  • 2 cups warm water 110 degrees F/45 degrees C
  • 1/2 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 5-6 cups flour 

Instructions

  • In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
  • Mix salt and oil into the yeast. Mix in flour one cup at a time.
  • Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  • Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  • Bake at 350 degrees F (175 degrees C) for 30-40 minutes.
  • Cool, brush with butter and enjoy!

Notes

Recipe yields 2 standard loaves of bread

Nutrition

Calories: 131kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 30mg | Sugar: 4g| Calcium: 5mg | Iron: 1.2mg

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Easy Non-Equipment Exercises

2015-09-16-1442429907-3039043-sculptedarmsworkoutdiamondpushup.gif
Diamond Push Ups

Start in a plank position. Bring index fingers and thumbs to meet, forming a triangle under chest. Bend elbows and lower torso as close to ground as possible. Push through palms to straighten arms. Modify this move by dropping to knees. Do 10 reps.

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PLANK UPS

Start in a forearm plank. Keeping abs tight and spine long, pick up right arm and right palm on ground. Repeat on left side, ending up in a high-plank position. Now reverse the movement, replacing right palm with right elbow and left palm with left elbow. That’s 1 rep. Be sure to keep hips still and facing the ground throughout the routine. Do 10 reps, alternating starting arms with each rep.

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Peanut Butter Potato Chip Rice Krispie Treats

Peanut Butter Potato Chip Rice Krispie Treats Recipe

Ingredients

  • 6 tablespoons Butter
  • 16 ounces Miniature Marshmallows
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Creamy Peanut Butter
  • 8 ounces Potato Chips, lightly crushed, divided
  • 3 cups Rice Krispies Cereal
  • 1 cup Salted Peanuts, chopped, divided
  • 1 cup Peanut Butter Chips, melted

Directions

  1. Coat a 9-inch square baking pan with non-stick spray.
  2. In a large pot over medium-low heat, melt the butter.
  3. Add the marshmallows and vanilla, continue cooking and stirring until marshmallows are melted and smooth.
  4. Add peanut butter, stirring until smooth.
  5. Remove from heat.
  6. Stir in potato chips, reserving 1/3 cup for garnish, Rice Krispies cereal, and 3/4 cup peanuts.
  7. Press mixture evenly into the bottom of the prepared pan.
  8. Drizzle bars with melted peanut butter chips.
  9. Sprinkle with reserved potato chips and peanuts, pressing to adhere to the melted peanut butter chips.
  10. Allow to set. Cut into bars.
Peanut Butter Potato Chip Rice Krispie Treats Pic
https://www.foodfanatic.com/recipes/peanut-butter-potato-chip-rice-krispie-treats-recipe/

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Recipe~Chicken Salad

Easy Chicken Salad Recipe

kristineskitchenblog.com

This easy chicken salad recipe with grapes and pecans makes the best chicken salad sandwiches! I’ve been making this healthy chicken salad recipe for years. It’s great for make ahead lunches!

Prep Time

15 mins

Total Time

15 mins

Servings: 7 peopleCalories: 195kcal

Ingredients

  • ½ cup plain Greek yogurt*
  • ¼ teaspoon garlic powder or to taste
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 2 cups cooked chicken shredded or chopped
  • ½ cup chopped celery
  • ½ cup pecans walnuts or sliced almonds, toasted if desired
  • ½ cup quartered grapes*
  • ¼ cup finely chopped red onion optional
  • bread, croissants or lettuce for serving

Instructions

  • In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.
  • Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir until well combined.
  • Taste and adjust seasonings as needed.
  • Serve as a sandwich on bread or croissants, or wrapped in lettuce.

Notes

*You may substitute mayonnaise for the plain Greek yogurt.

*Chopped apple is a delicious substitute for the grapes. Or try dried cranberries or dried cherries.

Make Ahead: Store chicken salad in the refrigerator for up to 3-4 days (if made with chicken cooked that same day).

Nutrition

Serving: 0.5cup | Calories: 195kcal | Carbohydrates: 4g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 151mg | Fiber: 1g | Sugar: 3g

Nutrition information is only an estimate.

© Kristine’s Kitchen https://kristineskitchenblog.com

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Exercises With Very Little Time



1. Standing Side Kick
Targets: Inner thighs, glutes, quadriceps, outer hips
With feet hip-width apart and hands on hips, slowly extend right leg to the side at hip height in 3 full counts.
Be sure to keep inner thigh parallel to the floor.
Hold for 1 count, then take 3 counts to lower to floor.
Do 15 times, then switch sides.


2. Side Jump
Targets: Inner thighs, glutes, hamstrings, outer hips

Standing with hands on hips, hop 3 feet to your left, landing on your left foot with left knee slightly bent.
Bring your right foot down to the floor.
Repeat to the right and continue alternating for a total of 15 on each side.



3. Hip Raise
Targets: Hip flexors, outer hips, outer thighs, glutes

Lie faceup with knees bent and feet flat on the floor.
Slowly lift hips and extend left leg, pointing toes toward the wall in front of you.
Hold for 1 count, then move your left leg out to your left side at 90 degrees.
Hold for 1 count and return to center before lowering.
Do 10 times; switch sides.


4. Traveling Squat-Kick
Targets: Thighs, glutes, quadriceps

Stand with hands on hips and kick your right leg in an arc across the front of your body before bringing your foot to the floor in a squat.
Step your left foot next to the right and come to a stand.
Do 15 times, then switch sides.




5. Leg Raise
Targets: Outer thighs, glutes, hip flexors
Get on all fours, weight evenly balanced between your hands and knees.
Lift your left leg out to the side, keeping knee bent 90 degrees and inner thigh facing the floor.
Quickly kick your leg diagonally behind you, bringing your heel toward the ceiling.
Return your left knee to the floor and do 10 times; switch sides.

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Easy Candied Fruit Cookies/Recipe Share

Easy Candied Fruit Cookies

Ingredients

  • 1 package (10 to 12 ounces) vanilla wafers, crushed
  • 2 cups chopped pecans or walnuts
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup chopped candied pineapple
  • 1 cup red and green candied cherries, chopped
  • 1/4 cup confectioners’ sugar

Directions

  • In a large bowl, mix the first five ingredients until blended. Divide mixture into three portions. Shape each portion into a 10×2-in. rectangle. Roll each rectangle in confectioners’ sugar to coat. Wrap in plastic; refrigerate 2 hours or until firm.
  • Unwrap and cut logs crosswise into 1/2-in. slices. Store in airtight containers in the refrigerator.
Originally published as Fruit Roll in Cookies & Candies 2014 Bookazine

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