asparagus pita pizza

I’d have to say that pita pizzas are a big staple in my diet when I’m trying to lose weight. They’re simple, satisfying, portion controlled, and can be as healthy as you want to make them… and as fancy too.

But what happens when you’re out of pizza or spaghetti sauce?!

That happened to me recently, and I had to get creative. I’m in a pretty big sriracha phase, so I thought, why not try and find a way to make that work? It was pretty perfect. With that said, if you’re not a spicy fan, you can easily make this pizza with spaghetti sauce too (just swap the sauce of your choice when you read about the oil and sriracha).

What You Need:

  • Sriracha
  • Olive oil
  • 1 pita
  • Asparagus (try to pick some on the smaller side so they don’t take as long to cook)
  • Tomatoes (sliced)
  • Spinach
  • Shredded/grated mozzarella cheese
  • Feta (optional)

What You Do:

  1. Cover the pita in a thin layer of oil.
  2. Spread as much sriracha on your pita as you can handle (I like to make fun designs because I’m a basically an adult who refuses to grow up)
  3. Layer spinach leaves on the sauce
  4. Cut the asparagus to that it’s the size of the pita, then arrange as you like with the tomatoes
  5. Sprinkle a layer of cheese over your pita (the more the better imo, but you can use as much as you want)
  6. Bake for 10-15 minutes at 350 degrees either on the rack itself or on a baking sheet


Messiness — not messy at all… unless you get into a food fight halfway through in which case all bets are off.

Budget — Depending on what’s in season, you can make this all for under $8 I found all of the ingredients at my local 99 Cent store, which puts each pizza at about $1-2/each.

Simplicity — It’s pretty darn simple. A bit more work than putting a premade mini pizza in the oven, but much fresher and healthier.

Delicious Scale — Frankly, I was shocked how much I liked sriracha in place of regular sauce. Together, these flavors reminded me of the Yardhouse’s thai chicken pizza… minus the pizza.


Now that I don’t have a job that begins at 6am, I’m trying to adopt a lifestyle that lets me get my important things done in the morning, and then I can relax at night. For me, this typically means working out, writing for 30 minutes in the morning, and squeezing in 10 minutes of yoga meditation. What’s weird though, is that since I’m trying to achieve so much in a matter of hours, I find myself shortchanging my breakfast.

I’ll grab a drive-thru Starbucks spinach feta wrap, or heat up some oatmeal at work, but truth be told, I’m usually starving by then.

So, I needed an easy solution to having a healthy breakfast without it cutting into my new routine.

My answer was simple. Scramble eggs + toppings in a coffee mug, microwave it for 1-2 minutes, which is as long as I like my English muffins to toast. 2 minutes and 30 seconds later, you’ve assembled a scrambled egg sandwich. Healthy, portable, and the cleanup is just your coffee mug.

breakfast sandwich

Here’s how to do it:

What You Need:

1-2 eggs (I do 1 egg 1 and 1 egg white)


Tomatoes (chopped)


Salt, pepper, etc. (whatever seasonings you like in your scrambled eggs)

1 English muffin (or bagel)


What You Do:

Crack the eggs into the mug and mix scramble with a fork

Add in the toppings and seasonings; mix together

Microwave for 1 minute; if it doesn’t look cooked, continue cooking for 30 seconds at a time (after you do this twice, you’ll get a sense of how long it will take)

Toast your English muffin/bagel

When the eggs and muffin are done, assemble into a sandwich


TIP: Wrap it in foil to keep it warm and portable if you’re on your way out the door



Not messy at all, especially since it’s all contained in the mug.


Really cheap. It’s the same cost as scrambled eggs, or anything else you’d eat for breakfast. And over the course of a week, it’s cheaper than grabbing a fast food breakfast sandwich.


It’s as hard as making mac’n’cheese in the microwave. If you’ve done that, you can easily make this. You can also play with your toppings. Add an avocado when you put the sandwich together, change up the cheese you use, add chunks of ham. There are lots of options for you.


I happen to LOVE scrambled eggs and breakfast sandwiches in general, so for me, this is about as good as it gets.
And, if you want to make it low-carb, just don’t use the bread, and eat your eggs right out of the mug. It’s completely self contained.

As some of you may know, I spent a few months living in Sevilla, Spain. I loved my time there, and while I’m not a very adventurous eater, there were a few things that caught my attention and that I still can’t get enough of to this day. Of course, the one I loved the most is the most confusingly named and really close to our own omelet, only more fluffy an delicious.

Basically, “tortillas” as we know them in the western world aren’t really a thing in Spain. If you order a tortilla, you’ll get this:

tortilla espanola

What You Need and Do:

This is not what I normally do, BUT I stumbled upon a cooking site that not only tells you how to make things, but offers coupons for any of the ingredients. So, for the sake of saving money, I recommend you check this out HERE.

I will add that I’ve tried several recipes and ways to make this, and this recipe is also the most conservative in terms of how much olive oil to use.


Eh… It’s not too messy. Sure, potato peels can go everywhere, and working with oil means you need to wear clothes you don’t care about, just in case some splatters on you. But at the end of the day, it’s not too bad.


Pretty cheap as far as meals like this go. Olive oil will be the most expensive part.


Okay, this is my main piece of advice: cook the potatoes slowly and don’t rush them. If you rush them, they turn into french fries. That being said, accident fries in an omelet don’t really suck. Also, the part with the plate takes a lot of confidence. But don’t worry, I believe in you!


I mean, it’s a delicious potato-y omelet. What more do you want?

There are few things that make me happier than good food, especially when it’s a vegetarian replacement for something that I spent my entire meat-eating life loving. Which is why I was so so SO happy that this recipe came out the way that it did.

It all started when I was sitting, thinking, “Okay, Natalie, you can’t live off of only carbs. But you also have virtually nothing in the cupboard.” Having nothing at-hand is usually a recipe for healthy-ish eating disaster. But, I put on my creative hat and figured it out.

I started with a base. Pasta was the base for a pan sauce dish earlier this week, so, pasta was out. But with noodles out of the question, I was left with lentils… I really like lentils, but sometimes it’s hard for me to think of lentils as not-soup. And it’s too warm for midday soup. So, I continued to get creative and BINGO: sloppy joes. I used this recipe for inspiration, but then I realized, I was way too lazy to make that work, and I improvised. If you want an extra fresh, veggie-filled recipe, then I recommend you use this recipe. But if you’re lazy like me, and have some spices on-hand, then this double decker vege joes recipe is for you.

sloppy joe vegetarian lentils

What You Need:

2 cups cooked lentils

1 can tomato paste (these cans are usually half the size of standard cans)

2 TBSP dried, chopped onions (in the spices section)

1 TBSP garlic powder

1 tsp black pepper

2 tsp cayenne pepper

2 tsp salt

What You Do:

Cook your lentils according to the package directions and wash them thoroughly

Mix everything together, lightly mushing the lentils

Put onto a bun, top with your choice of cheese (if desired) and enjoy!


Messiness: This was surprisingly wayyyy less messy than i thought it was going to be. With these proportions, the paste holds the lentils together really well, causing it to be less messy than your normal joes.

Budget: Since I had everything at home, it cost nothing! In general though, lentils are fairly cheap, as are the rest of these ingredients

Simplicity: If you’re okay boiling water and stirring things, then you can make these. I also really like this recipe because the ingredients hold together so well you can easily make it into meatballs, faux taco meat, or whatever else your mind can come up with.

Deliciousness: While the taste of a lentil is a far cry from the taste of ground beef, texture-wise, they’re fairly similar. That said, you can easily swap spices in or out of this to make it a meatball sub-type sandwich (which I love equally as much as sloppy joes).

I don’t profess to be a chef, or a person who like fancy foods. I mean, sure, I LOVE a good aged, sharp cheese, but I’ll eat just about anything. That said, I have no idea what to call these. When I explained what I was making, I called it a “type of calzone,” but then someone chimed in, “It’s basically a pizza.” So, I clarified, “It’s a pizza hot pocket calzone thing, but it’ll be good, so chill.” Luckily, the recipe stood up to my bravado.

This is one of those recipes that is super easy, and can trick people into thinking you know how to cook (Men, I’m looking at you). And as usual with most of the recipes I like, you can totally make it your own!

But here’s what I did, and it’s the recipe in it’s most basic form:

hot pockets calzone

What You Need:

1 package puff pastries (I used Trader Joe’s because they come in rectangles, not rounded)

Marinara sauce (or whatever your fave spaghetti sauce is)

Mozzarella cheese

What You Do:

Preheat the over to 400 degrees (or whatever your package suggests)

Choose the size of pockets you want, keeping in mind you’ll be folding them, and cut them

In the center of one half, add sauce, cheese, and any other toppings you want

Fold, and close the edges using the tines of a fork (like when you make peanut butter cookies)

Put in the over for 20-30 minutes (will vary depending on the crust, so just keep an eye on it)

Flip them at some point towards the end (I flipped around 20 minutes and cooked for 30 total)

Take out of the oven, and enjoy!

hot pockets calzone

Messiness: This isn’t really messy, but if you’ve been following this blog, in addition to deserving an award, you know that dough it not my best friend (unless it’s un my belly). So, that part got a little messy, but by “messy” what I mean is “I had to wash my hands.” So it really wasn’t a big deal.

Budget: This is pretty cheap. The dough is going to be the most expensive part unless you’re adding fancy meats and cheeses. In which case, please invite me over. Thx.

Simplicity: So simple, I recommended it as the college guy’s go-to “Hi, look at me, I can cook delicious things!” recipe.

Deliciousness: SO good! Where your traditional hot pockets and calzones are doughy, this one is just enough dough with lots of flake.

A few weekends ago, my dad and I went wine tasting at a winery where they served mostly Argentinian wines (Malbec!!!) and one of them was served with some chimichurri. It was so good that we liked it as much as the wine! Served like bruschetta (but tastes a bit more like tabbouleh), I had to google a recipe and get all of the ingredients on the way home, because we needed it to go with the bottle of Malbec we had waiting.

After looking over about six recipes, I found one that combined what sounded like the best elements of them all, and after a few minutes in the food processor, we had fresh chimichurri. Still working on the food photography (clearly), but I can assure you it tastes 10x better than it looks.


What You Need:

1 bunch parsley

1/2 C cilantro (optional)

4-6 garlic cloves

1/2 cup olive oil

1/4 C red wine vinegar

1/4 C lemon juice

1/3 C red onions

1/3 C sundried tomatoes

1 tsp Oregano

Salt and pepper to taste

What You Do:

Get all of the ingredients in a food processor

Pulse until it’s the consistency you want for an appetizer with bread, or to put on your steak. If it’s too thick, add more olive oil.


Messiness: This is the messy level of salad, so, if making a salad irks you, it might be smart to steer away from this. But if you’re down with salad making, this will be status quo.

Budget: It’s not super cheap, but for about $5-6, you can have a fresh, yummy appetizer that you would have paid the same if not more to be already made.

Simplicity: I love any recipe that only involves a food processor and comes out tasting like you are a genius.

Deliciousness: Even the meat eaters were happy nibbling on this. I think that pretty much speaks for itself.

Over the last few years I’ve fallen in love… with chickpeas. Whether they’re roasted, or a welcome addition to my salads, or I’m dipping things in hummus, I love them.

I previously made thick chickpea fries, or panelle, but since then, I’ve tried out some new chickpea flatbread recipes, and as usual, I’ve come out believing that chickpeas, or garbanzo beans reign supreme.

This socca recipe is simple, and there are about a million ways to make this flatbread, depending on who you ask. The method I’m sharing is the one I found to be the simplest and among the healthier since it cuts out the gobs of olive oil needed. Also, because I’m lazy and impatient which isn’t usually the best combo.

socca -- chickpea flour flatbread

What You Need:

2 cups besan/chickpea/gram flour*

2 cups water*

1 TBSP olive oil + 1 TBSP more

rosemary (optional, to taste)

salt and pepper (optional, to taste)

*basically, you just need equal parts water and flour

What You Do:

Mix the water and besan, water, and olive oil together and let sit for anywhere between 15 minutes and 2 hours (the idea is to make sure the flour and water are fully absorbed)

Preheat oven to 500 degrees

In a shallow pan, use the extra olive oil and grease the pan

Pour the batter into the pan

Sprinkle on rosemary, salt, pepper, and any other spices you want

Bake for 10-15 minutes, until the top browns (this time will change if you batter is thicker or thinner)

Messiness: if you’ve made pancakes, or just regular boxed cake, then expect the same amount of messiness from this. Minimal, but flour is always a bit tricky.

Budget: The besan flour is pretty cheap at Indian markets and lasts for-ev-ver. So, in all, this is a pretty cheap recipe since you likely already have the other ingredients. Definitely cheaper than making your normal flatbread.

Simplicity: Super simple! In fact, I basically just let the batter sit while the oven preheated, then greased the pan.

Deliciousness: REALLY good! Especially if you’re trying to eat healthier and are looking for a bread substitute. I eat it with my salad, soup, basically everything. It’s also got about 5 grams of fiber and 6 grams of protein per serving.