Category Archives: Recipes

Lenten Lunches – Week 6

I missed posting the past two weeks because we were away and then I had not too much in my fridge but I wanted to finish Lent out strong so I’m back!

My lunch for today is something that can easily be done at home, but I cheated a little bit and ordered it from Wawa. I only did this because I don’t keep eggs in the house because I don’t like them. I only like hard boiled eggs and the last time I hard boiled them they came out weird and it freaked me out. I’ll probably try my hand at it again soon so we can dye some eggs for Easter, but for now, I buy my egg salad at Wawa.

This sandwich is one of my favorites and is perfect for today. It’s egg salad, lettuce, tomato, and cheese on rye bread. Again, it could easily be made at home if you’re an egg salad fan, and it’s perfect for Friday during Lent.

*One thing to note, however, is that if you are ordering from Wawa you need to customize it because it comes standard with bacon.

Bon appetit!

❤ JuLi

What’s everyone having for lunch today?


Lenten Lunches: week 3

Today’s lunch is a new twist on an old favorite. It’s not a Juli original and to my classmates it may look familiar. I decided to recreate one of my favorites from our college student center – the PB&J wrap.

Peanut butter, followed by cereal (I replaced ride crispies with Special K because that was what we have in the house), followed by the jelly (jam), and rolled into one delicious lunch!

What’s everyone else having today?

Pregnant & Posting, Juli

Lenten Lunches – week 2

I cheated a little bit this week. I wanted a very specific sandwich and for it I needed good think bread. For that I needed to go to the food store.

I’ll be honest, this week’s might be less what you’d find in your house, but I happened to have most of it in mine.

My grandma gave us this herbed olive oil at Christmas and I absolutely love it. My plan was to do a roasted red peppers and mozzarella sandwich with it and for it you need a really good bread so I headed to the store. I also ended up at the area where they have all the olives and stuff to purchase and ended up getting a few things there because they looked so good and that included some garlic. You don’t need to use garlic if you’re worried about offending people all afternoon but I don’t care that much so I did.

I also should note that we make pizza at our house so we tend to have mozzarella cheese on hand (especially during Lent) but if you don’t, you’ll need that too.

Anyway, this is one of my favorite sandwiches and I’m so happy to share it week 2 😁

Pregnant & Posting, Juli

Lenten Lunches – Week 1

I know it’s sometimes difficult to get variety on Fridays during Lent when we’ve subtracted meat from our diet, especially for someone like me who rarely enjoys cooking and doesn’t take time to meal prep. I could honestly eat pizza every night and probably will have my fill of it during Lent so I wanted to add variety to my lunches.

My plan is to pack something different for lunch every Friday that may be unique, creative, or just a comfort food. It also will preferably be something I have regularly in my house.

Today’s lunch may sound like something only a pregnant woman would eat, but it is a sandwich I learned of in high school when I started reading (the late) Sue Grafton’s alphabet series. Those who know it, probably know where I’m going with this…

Peanut butter and pickle sandwiches!

I love peanut butter and I love pickles and I honestly love this sandwich – and not just because I’m pregnant. I started eating them my junior year of high school and convinced my best friend to try them too and I think I even made her a believer.

Either way, it’s a good start to my Lenten Lunches.

What did you pack for lunch today? What are some unique dishes I should try? Any vegetarians out there with some good recommendations?

Pregnant & Posting, Juli

#06 Tasty Tilapia (Recipe)

I was messing around in my kitchen last night, making dinner at 9:30 like the uncivilized person I am, and actually came up with quite a winner as far as Lent-friendly dishes go. Unfortunately, I gobbled the whole thing down before I thought to take a picture, but I figured I’d post the recipe and then add pics when I make it again. So here it is, my recipe for fried tilapia with a healthy twist:

You’ll need:
– 1 or 2 4-oz tilapia filets per person (The individually frozen ones work nicely if you’re only making a few.)
– 3 Tbsp or so of brewer’s yeast (It’s worth finding this in the health food aisle and picking some up. Not only is it full of protein, fiber, vitamins, and rare minerals, it also adds a great flavor to the fish. If you can’t get it, substitute regular flour.)
– olive oil
– garlic powder, salt, and black pepper or cayenne pepper

1. Thaw tilapia until soft. (The individually wrapped type takes only about 10 minutes to thaw in a bowl of cool water.)
2. Spread 1 or 2 Tbsp brewer’s yeast on a plate and sprinkle with the seasonings to taste. Take a piece of tilapia, pat lightly on a paper towel to remove extra water, and lay each side in the yeast so that it is uniformly coated. You’ll need to add more yeast to the plate as you go if you’re making several servings.
3. Heat a frying pan on high on a back burner of your stove (so you won’t get splashed later). When the pan is hot, add enough olive oil to make a thin layer across the bottom and begin placing tilapia in the pan. (If you don’t get a pleasant sizzling sound, add more oil.)
4. Place as many filets as will fit easily in the pan at once. For typical 4 oz filets, flip after about 2 minutes and cook reverse side for about 3 minutes more. Thicker filets will take longer; if very thick, you can decrease the heat and cover the pan to complete cooking. As each filet is finished, set it on a plate covered with paper towels to blot off excess oil.
5. Remember to say grace before you dig in!

Side dishes that would complement the tilapia include:
-Rice and beans
-Sauteed broccoli, onion, and peppers; any grilled or sauteed veggies
-Polenta with marinara
-Tortilla chips and salsa
(To pair with Italian foods, season the tilapia with black pepper and lots of garlic; to pair with Tex-Mex foods, use cayenne pepper and some garlic.)

Happy eating!