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may eighty five

Simple & elevated recipes for everyone

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may.eighty.five

easy seasonal recipes & home inspo
canadian food content creator
photographer & recipe developer for food brands
📍Calgary, AB 🇨🇦

5-Minute Spinach Pesto — no basil, no cheese Stop

5-Minute Spinach Pesto — no basil, no cheeseStop buying pesto until you try this homemade spinach pesto. Bright, fresh, and ready in 5 minutes with just 6 ingredients.Comment RECIPE and I'll send you all the details OR grab the FULL RECIPE BELOWI'm Christopher, and this is your new favourite account for easy everyday recipes! FOLLOW @may.eighty.five for more!I swap basil for baby spinach, plus garlic, lemon, sunflower seeds, nutritional yeast, and olive oil. It’s dairy-free, nut-free, and tastes just as good as the classic — maybe better.Ingredients1 cup fresh baby spinach, packed2–4 tablespoons nutritional yeast (start with 2, add more to taste)½ cup sunflower seeds (toasted optional)2 cloves garlicJuice of 1 lemon (about 2 tablespoons)½ cup extra virgin olive oilSalt & pepper, to tasteInstructions1. Add all ingredients—spinach, nutritional yeast, sunflower seeds, garlic, lemon juice, salt, and pepper—to a food processor.2. Pulse a few times to break down the ingredients.With the motor running, slowly drizzle in olive oil until the mixture is smooth and creamy.3. Taste and adjust salt, pepper, or lemon juice if needed.4. Use immediately, or store in the fridge in an airtight container for up to 5 days.Use it on:Pasta, sandwiches, roasted veggies, grain bowls, eggs... literally everything.

Social media is showing you a personalised version

Social media is showing you a personalised version of a world you already inhabit. A magazine doesn't know anything about you... and that's exactly the point.Two years ago I started resubscribing to magazines. Food, home décor, lifestyle. People thought it was eccentric. Print is dead, apparently. But the more time I spend on a screen, the more I've come to value the thing that doesn't know my algorithm, doesn't track my behaviour, and doesn't optimise for my engagement.It just sits there being exactly what it is, waiting for you to come to it.This week's SUNDAY NEWSLETTER is a case for print media, slow reading, long-form storytelling, and holding something real in your hands. Plus the specific magazines worth actually subscribing to.Comment SUNDAY and I'll send it straight to you — or read using the link in bio!

Peach Caprese Sandwich 🍑🍅 the ultimate no-cook sum

Peach Caprese Sandwich 🍑🍅 the ultimate no-cook summer lunch.I'm Christopher, and this is your new favourite account for easy everyday recipes! FOLLOW @may.eighty.five for more! Crusty ciabatta layered with juicy heirloom tomatoes, creamy fresh mozzarella, sweet ripe peaches, and peppery homemade arugula pesto. Fresh, vibrant, and ready in 10 minutes — no oven needed.Ingredients (makes 4)4 ciabatta or Portuguese buns, halved2 heirloom tomatoes, sliced1 fresh mozzarella ball, sliced2 ripe peaches, thinly sliced1/3 cup pestoInstructions1. Lightly toast your buns in a skillet or under the broiler for 1–2 minutes for extra crunch.2. Spread a generous spoonful of pesto on the bottom half of each bun.3. Layer with sliced tomatoes, mozzarella, and peaches.4. Add a sprinkle of salt, pepper, and a few basil leaves if using.5. Drizzle with balsamic glaze if desired.6. Place the top bun on each sandwich and serve immediately.SAVE and SHARESimple enough for a weekday, pretty enough for a weekend lunch with friends and perfect for busy moms who just need lunch sorted.

How to store blueberries so they last 10+ days 🫐

How to store blueberries so they last 10+ days 🫐SAVE, SHARE & follow @may.eighty.five for more simple kitchen tips!The mistake that makes them moldy in 2 days? Washing them right when you get home.Do this instead 👇🏼Don't wash — store them DRYPlace berries in a jar lined with paper towel on the bottom to absorb moisture and place in the fridge Only rinse right before eatingI learned this the hard way after tossing way too many Costco packs...

My version of a Green Goddess dressing turns plain

My version of a Green Goddess dressing turns plain greens into something you'll actually want to eat.Comment RECIPE and I'll send you all the details! Make sure to follow @may.eighty.five for more!I'm Christopher, a professional recipe developer and this is your new food account for easy elevated recipes with little effort! Greek yogurt, parsley, lemon, Dijon, honey + garlic — 5 minutes, no mayo, creamy without the heavy stuff. Bright, fresh, packed with flavor.It's not just dressing. I use it as dip for veggies, drizzle over roasted potatoes, spoon over grilled chicken or salmon, spread on sandwiches + wraps. One jar, 5 meals.

This breakfast bowl has everything you need to sta

This breakfast bowl has everything you need to stay fueled all morning: crispy seasoned potatoes, fluffy scrambled eggs, crispy bacon, melted cheddar cheese, and fresh green onions.One of my favourite tips? Whisk your eggs with a splash of milk or cream for about a minute until they're covered in tiny bubbles. You're adding air into the eggs, which gives you the lightest, fluffiest scrambled eggs every time.And because eggs are the star of this recipe, I always choose local Alberta eggs. They're packed with high-quality protein and are the foundation of simple, satisfying meals like this.@eggfarmersalbertaINGREDIENTS (makes 2 bowls)4 slices bacon, cooked and crumbled2 cups diced potatoes or halved baby potatoes1 tablespoon olive oil2 green onions, sliced (plus more for garnish)2 garlic cloves, finely minced¼ teaspoon smoked paprika½ teaspoon cumin½ teaspoon chili powderSalt and black pepper, to taste½ cup shredded cheddar cheese4 eggs1 tablespoon milk1 tablespoon butterFresh dill or parsley, for garnish (optional)INSTRUCTIONS 1. Heat the olive oil in a large skillet over medium heat. 2. Add the potatoes and cook for 5 minutes, stirring occasionally.3. Stir in the green onions and continue cooking for another 5 minutes.4. Add the garlic, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 10 more minutes, stirring occasionally, until the potatoes are golden brown and fork-tender.5. In a small bowl, whisk together the eggs and milk.6. Melt the butter in a nonstick skillet over medium-low heat. Add the eggs and gently cook, stirring often, until soft and fluffy.7. Divide the potatoes between two bowls. Sprinkle the cheddar cheese over the hot potatoes so it melts.8. Top with the scrambled eggs, crispy bacon, extra green onions, and fresh herbs if desired. Serve immediately.

Here's why homemade strawberry jam tastes better 🍓

Here's why homemade strawberry jam tastes better 🍓It's not because it's homemade. It's because you're using ripe, in-season strawberries at their peak. As they cook down with lemon, vanilla, and just enough sugar, their flavor concentrates — not overly sweet like store-bought.Comment RECIPE and I'll DM you the exact measurements + how I get it to set without pectin. Make sure to follow @may.eighty.five for more easy recipes just like this! No pectin. No special equipment. Just 4 ingredients and 30 minutes. Small batch, so you can actually finish the jar.Spread on toast, swirl into yogurt, spoon over pancakes, or straight from the jar — I won't judge.....homemade strawberry jam, strawberry jam no pectin, small batch strawberry jam, easy strawberry jam recipe, strawberry jam with vanilla, no pectin jam, how to make strawberry jam, 30 minute jam recipe, small batch jam, strawberry preserves no pectin, summer jam recipe

"So, what's new?" is how most of us start a conver

"So, what's new?" is how most of us start a conversation when we haven't seen someone in a while—but it rarely leads anywhere good.You never know how much to say, whether they actually care, or how to summarize your life in 30 seconds.In this weeks newsletter, I share 20 better questions to help you reconnect—some thoughtful, some fun, and one simple tip that makes small talk a whole lot easier.Comment SUNDAY and I'll send it to you, or read it through the link in my bio

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