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Why Girl Dinner Went Viral and Why I Love It
Why Girl Dinner Went Viral and Why I Love It
Girl dinner started as a joke, but the idea behind it is totally valid: sometimes the best dinner is just a bunch of small foods you’re actually excited to eat (and not plated perfectly like it’s designed for Instagram).
Steal my girl dinner routine!
I think “girl dinner” resonated with me because it validated something I already did.
When Ben’s not home, I’m definitely more likely to eat chips and a few slices of the big block of Sartori BellaVitano stashed in the fridge for dinner than to make a proper meal. (Truly, that cheese is one of my favorite finds in the hallowed aisles of Costco.)
But, you already know how to do that kind of girl dinner. Open package; eat.
So today, I’m going to share my favorite girl dinners for when I want something that feels a little more meal-like, but that’s still low-effort and easy to portion for one.
To me, the best girl dinners balance comfort and ease. They’ve also got:
- Something crunchy
- Something creamy
- Some protein or fiber
- A mix of textures and flavors
That’s why toast dinners work so well. Or snack plates. Or quick air fryer meals. They’re low-effort but still satisfying enough to feel like an actual meal.
Cottage Cheese Toast
Creamy cottage cheese with crunchy toasted bread and toppings is effortless to make, but still surprisingly satisfying. (Hat-tip to the cottage cheese for that!)
Check out this recipe
Air Fryer Tofu
You’ll see a theme with this collection of recipes: the air fryer does a lot of heavy lifting for my solo meals. It’s faster and when I’m cooking for one, it means I don’t have to make multiple batches. This tofu is a great way to add protein to salads, but I also love dipping it in peanut sauce.
Check out this recipe
Cottage Cheese Pizza
Because personal pizzas are fun at any age! This recipe has become a staple for protein-packed lunches and low-effort dinners.
Check out this recipe
Air Fryer French Fries
Crispy homemade fries with dipping sauce and a glass of good wine are the foundation for many of my girl dinners.
Check out this recipe
Tartines
Tartines are a French classic, but in this post, I share some very non-traditional ways to gussy them up for a light dinner.
Check out this recipe
Air Fryer Grilled Cheese
Everything about this grilled cheese is just perfection. Sometimes if I’m feeling fancy, I’ll add caramelized onions, jam, or marmalade for a little sweet-and-savory contrast.
Check out this recipe
Kale Caesar Salad
Girl dinner doesn’t always mean toast and cheese. Sometimes it’s a giant salad with enough crunch, dressing, and toppings.
Check out this recipe
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things that Lola has done (eaten)
Lola has never had a formal blog introduction, but she’s now 6 months old and I’m sharing some of the mischief she’s gotten into instead. It’s much more fitting this way.
We knew that we eventually wanted to get another dog. When Maisey started to act more grandma than puppy – sleeping on the couch and just seemed bored during the day – we figured it would be sooner rather than later. The Pilot and I had discussed it and knew we wanted to make it happen.
He wrapped up the pieces to this puzzle for Christmas:
The girls and I each had a piece and when we put it together, the girls squealed, and I shed a couple of tears because I was excited and it was so cute to see them so happy.
He figured we’d pick out a puppy and it would be a while until she was actually home with us, but the girls and I had Lola picked out the next day and he was flying out to Salt Lake City within a week to pick her up. (We act quickly around here haha.)
She is a tornado of joy and energy, and has been the sweetest best friend and sister to Maisey. They already love each other and chase each other around, play tug, wrestle, and nap together. I’m SO so glad we did it.
At the same time, I didn’t realize that goldens are a very unique breed. (Lola is a mini goldendoodle but I think they may have lied about the mini part because she’s already huge and not done growing haha.) They like to eat everything, get into everything, and pretend that they can’t hear you when you try to correct them. I’m not super worried about it because we have an amazing dog trainer and I know goldens are amazing dogs. (We have close friends who had a golden retriever and he was such a great boy.) As a puppy, it’s been a lot!
I realized that unlike our other dogs, Lola hasn’t had a proper internet introduction. This is mostly because I spend most of the time chasing her around and prying things out of her mouth. Instead of a formal introduction, let me tell you about all of the things that she has destroyed or consumed, just in the last month.
things that Lola has done (eaten)
The entire spongy inside of a pink highlighter marker. I was petting her and realized her beard was reddish. I was like, “What did you eat?” and she yawned to show off her neon pink tongue. I found the sad empty highlighter shell in her dog bed, but everything else was gone. She’s totally fine.
P’s homework. Not once, but twice. I took a picture so we could prove it to her teacher when we asked for another copy.
The entire bottom section of all four of our breakfast nook chairs. You know the foam underneath that gives the chair squish and support? It’s gone. Come sit with us for breakfast and your booty can sink down in your chair as you eat, too.
Multiple rolls of paper towels.
An entire Eegee’s sub sandwich. P set it on the table in between bites, Lola jumped up and CHOMP. The entire thing, down her throat.
A hibiscus bush, which continues to grow despite her chomping on it every day.
A baby bird in the backyard. Tom had to pry it out of her mouth and unfortunately the sweet little bird didn’t make it.
Fruit salad. Multiple times throughout the day, I have to ask Siri if it’s safe for a dog to eat certain fruit, because she’ll steal it off the counter. She likes pears, mango, and melon. She likes everything really.
Attempted to eat: our guinea pig. We have baby gates downstairs and one was open. She ran upstairs to where the guinea pig lives and our amazing house cleaner stopped her. Now we have to get an additional baby gate for the game room, where the guinea pig lives.
So tell me, friends: any tricks for golden doodles? She gets walked every day and still has a ton of energy, but I’m hoping we can start swimming with her soon.
I was thinking about getting her some treat puzzles if you can recommend any! And also waiting until I replace all of the breakfast nook chairs.
xo
Gina
Filetto di Pomodoro | Skinnytaste
This filetto di pomodoro recipe comes from my friend Julia’s recipe box.
Julia is an amazing Italian cook. I always say, she could make leather taste good! She always has a jar of this homemade filetto di pomodoro sauce on hand; she makes it from scratch in the summer when tomatoes are at their peak and cans them to use throughout the year.
When fresh home-grown tomatoes aren’t an option, she uses imported canned tomatoes from Italy, which is what I’ve included in the recipe below. But, of course, when you can get fresh tomatoes, use those instead!
Southwestern Black Bean Salad – Skinnytaste
This post may contain affiliate links. Read my disclosure policy.
I love this Southwestern Black Bean Salad with corn, tomatoes, and avocado when the weather gets warm. It’s simple to prepare, and you don’t need to turn on your oven.
Black Bean Salad
I love making this Southwestern Black Bean Salad once the weather warms up because it’s fresh, colorful, and always a hit for summer gatherings. The combination of black beans, corn, crisp vegetables, lime, and cilantro gives it so much flavor with very little effort. I’ll serve it as a side dish for grilled chicken or steak, scoop it up with tortilla chips as an appetizer, or pile it onto taco salads for an easy lunch or dinner. Best of all, it comes together in about 15 minutes and is high-fiber, plant-based protein, and plenty of fresh summer flavor.
Why This Black Bean Salad Recipe Works
This Southwest black bean salad has a delicious mix of flavors and textures: soft beans and avocado, crunchy onions, juicy tomatoes, sweet corn, and tart lime juice. It’s a wonderful summer side dish to serve with grilled meat, fish, or chicken.
- Perfect for summer parties: It’s served cold, can be made ahead, and feeds a crowd.
- Great for meal prep: The flavors get better as the salad sits in the fridge. Just wait to add the avocado until right before serving.
- Simple: Cook the corn, chop the vegetables, and mix everything together.
- High in fiber and plant-based protein: Black beans make this salad hearty and satisfying while adding plenty of nutrients.
- No cooking required: Aside from optional corn prep, everything comes together quickly with simple pantry and fresh ingredients.
Ingredients You’ll Need
Here’s more on all the ingredients needed to make this healthy black bean salad. See the recipe card below for the exact measurements.
- Black beans provide protein and fiber. Rinse and drain one can.
- Corn: If making it in the summer, fresh corn is delicious. You’ll need about 2 medium-sized cobs for 9 ounces. You can grill the corn on the cobs or remove the kernels and sauté them on the stove. You can also use frozen corn (thaw it first), and either add it uncooked or cook it.
- Vegetables: Tomatoes and avocados.
- Cilantro for freshness.
- Aromatics: Red onion and scallions.
- Black bean salad dressing: Lime juice, olive oil, salt, and pepper
- Jalapeño is optional, but great if you like spicy food.
How to Make Black Bean and Corn Salad
This black bean salad recipe couldn’t be easier! Just chop, then mix everything in one bowl. See the recipe card at the bottom for printable directions.
- Combine all the black beans, corn, onions, tomatoes, jalapeño, cilantro, salt, and pepper in a large bowl.
- Vinaigrette: You don’t need to make the lime vinaigrette in a separate bowl. Just squeeze the lime over the bean mixture and stir in the olive oil.
- Marinate the salad in the refrigerator for at least 30 minutes to let the flavors meld. Then, add the avocado right before serving to prevent it from browning.
Customize It
- Vegetables: Try it with bell peppers, jicama, or cucumbers.
- Fruit: Mix in diced mango like this black bean mango salsa.
- Not a cilantro fan? Use chives or parsley.
- Add more seasoning, like cumin, chili powder, or garlic powder.
- Make it spicier by adding jalapeno with the seeds, serrano peppers or cayenne pepper.
- Add some cheese, such as cotija or queso fresco.
Serving Suggestions
Besides serving it as a side dish, it’s also great as an appetizer with tortilla chips or a topping on taco salads or tacos.
Storage
- Refrigerate the black bean salad for up to 4 days. The avocado will brown, so you may want to add it to individual portions rather than to the whole salad if you plan on having leftovers.
- Make ahead: If you’re serving it at a party, make it the day before.
More Black Bean Recipes You’ll Love
If you’re looking to add more fiber to your diet, check out these five healthy black bean recipes for your next meal!
Yield: servings
Serving Size: 1 /2 cup
- 15 ounce can black beans, rinsed and drained
- 9 ounce cooked corn, fresh or frozen (thawed if frozen)
- 1 medium tomato, chopped or 1 cup cherry or grape tomatoes
- ⅓ cup red onion, chopped
- 1 scallion, chopped
- 1 ½ – 2 limes, juice of
- 1 tablespoon olive oil
- 2 tablespoon fresh minced cilantro, or more to taste
- kosher salt , and fresh pepper
- 1 medium Hass avocado, diced
- 1 jalapeno, diced, optional
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In a large bowl, combine the beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
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Squeeze fresh lime juice to taste and stir in olive oil.
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Marinate in the refrigerator 30 minutes.
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Add avocado just before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Serving: 1 /2 cup, Calories: 97 kcal, Carbohydrates: 14 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 139 mg, Potassium: 282 mg, Fiber: 5 g, Sugar: 2 g, Vitamin A: 198 IU, Vitamin C: 10 mg, Calcium: 21 mg, Iron: 1 mg
Are Nuts and Peanut Butter Linked to a Longer Life?
Why are nuts associated with decreased mortality, but not peanut butter?
According to the largest study of risk factors for death in human history, a poor diet causes more deaths than anything. Cigarettes only kill about 8 million people a year, whereas humanity’s diet kills millions more, as you can see below and at 0:20 in my video Do the Health Benefits of Peanut Butter Include Longevity?.What are the worst aspects of our diet? Processed meat? Twinkies? Soda? No, the five deadliest things about our diet are: not enough fruit, not enough whole grains, not enough vegetables, too much salt, and not enough nuts and seeds, as shown here and at 0:42 in my video.
Nuts should come as no surprise since interventional trials have shown that eating nuts improves artery function, and arterial diseases like heart disease are among our leading killers. But that’s not all nuts can do. They may also improve blood sugar control, lower cholesterol, suppress inflammation, reduce oxidative stress, and feed our friendly gut flora. Do all nuts do that, or just tree nuts?
What about peanuts and peanut butter? About half of peanut consumption in the United States is from peanut butter, but the link between peanut butter consumption and mortality has not been evaluated thoroughly. To get that specific, we can call on the National Institutes of Health-AARP study, the largest prospective health and diet study in history that followed more than half a million people since the 1990s.
Researchers found that nut consumption in general appeared to protect against all-cause mortality, meaning nut-eaters live—on average—longer lives. Specifically, they are less likely to die from cancer, cardiovascular disease, liver disease, respiratory disease, kidney disease, and infectious causes (so, maybe nuts help immunity as well). However, no such associations were found for peanut butter. So, when it comes to living longer, peanut butter doesn’t seem to count. Why?
Well, we know peanut butter consumers tend to eat more meat, smoke cigarettes, and are less likely to exercise, but the researchers controlled for all those factors, as well as their alcohol consumption, fruit and veggie intake, education, and more. So, it’s not like the peanut butter eaters were just eating more white bread sandwiches or something. (The researchers didn’t control for sugar, though, so it’s possible they could have been eating more sugary jelly.)
Another explanation: It could be the processing that goes into making peanut butter—the added trans fat, oil, salt, and sugar. But regular nuts are also often eaten with added oil, sugar, and salt.
Could it just be the peanuts themselves? Technically, they aren’t nuts, so maybe they don’t have the same benefits. But no, a meta-analysis of all such studies found the same nut-like benefits for whole peanuts, but not peanut butter.
Well, one thing missing from even no-salt, oil-free, sugar-free nut and seed butters is intact cellular structure. As I noted in How Not to Diet, no matter how well we chew whole or chopped nuts, some of the nutrients remain trapped in tiny particles that deliver a bounty of prebiotic goodness to our friendly gut flora. That makes me wonder if there would have been any difference between chunky and smooth peanut butter.
Meanwhile, there is “compelling evidence” to recommend eating nuts (preferably raw nuts over salted or toasted, and whole or chopped nuts rather than nut butters) at least three times a week to maximize our chance of living a longer and healthier life.
Doctor’s Note
The healthiest nut may be walnuts. See Walnuts and Artery Function.
Won’t nuts make you fat, though? See Nuts and Obesity: The Weight of Evidence.
I mentioned my book, How Not to Diet, which you can read more about here. (All proceeds from my books are donated to charity.)
