I’ve recently discovered that I will always love and thoroughly enjoy cooking & inventing new things in the kitchen. Now, the only difference is that I have to incorporate what I make and eat into a new, healthier lifestyle. That doesn’t necessarily mean not eating that pasta dish that I love (because seriously, who could live without pasta), rather, finding fresh ways to make it healthier and eat less of it, for example, eating whole grain pasta instead of white, or incorporating more veggies into the dish. Also, lately, as a rule of thumb, I try to make sure that everything I eat “fits my macros,” meaning, before I eat anything, I ask myself the question, “will I be getting enough protein, fat and carbohydrates when I eat this [tray of sushi], or will I be getting too much?” I’ve had to adjust and have actually noticed a huge difference in the way I eat, because, as I’m sure you could guess, before I was getting WAY too many carbs and fats of the unhealthy kind, and not enough protein and healthy fats.
With this shift of eating habits, I’ve been trying to think of new ways to make the dishes that I love, and still enjoy the process. A couple of months ago, I posted this photo on Instagram, and you guys seemed to really like it, and that’s great, because I did, too! I’ve made it so many times since that first photo, and it hits all the factors that I want and need; it’s not super unhealthy, it’s delicious and it’s nutritious. Booya. For a long time, I’ve wanted to start a cooking series in which I take “normal” recipes and switch them up, because, to be honest, that’s how I come up with half of the food that I eat daily. So, today is the day; I’m going to start my series, which I’ve aptly named “Recipe Remix” (oh, the cheese ;)), and I’m going to start with the recipe that I created the day I posted the picture. Ladies and gentlemen, I present to you: the new cucumber sandwich.