So, here it is. The last day of the sugar-free challenge. Honestly, I think Brian and I both accidentally had sugar once or twice. Did you know that plain Triscuits do not contain added sugar but the sea salt and black pepper version has added sugar? Yep, guilty of eating added sugar there. How do I feel? Not any different. I eat a low added sugar diet on a regular basis and gave up fake sugars long ago. So, I’m probably not a good person to speak on the subject. I think I actually ate worse while doing the Fed Up Challenge than I normally do. Why? Because I ate a TON of cheese. Almost all condiments and seasonings have added sugar, unless you make them from scratch. Even some store-bought hummus brands include added sugar. So, I mainly used hot sauce, mustard and one salad dressing. I also made
Wow. It’s been a great few weeks. I was in baking mode when we had a birthday at work and I made a peach pie with a new crust recipe that involved vodka. The vodka evaporates out, leaving the crust nice and flaky. It’s definitely a keeper of a recipe. I also made a giant cookie cake. Over Memorial Day weekend, Brian and I traveled to Florida for his family’s annual reunion. We had a great time with his family and it was very well-organized. While we were there we also hit up a giant flea market. I bought my brother an unopened pack of baseball cards from 1990 and we saw this guy doing karaoke. I was back in Chicago for one day, which Brian and I used to watch the new movie Fed Up. The movie about how we’ve been dieting all wrong for the last 30
So. I was lied to. I found a recipe for baba ghanoush called 3 Minute Baba Ghanoush. It took way more than 3 minutes. It was also delicious. Ingredients: 1 roasted eggplant(see below) juice of 1 lemon 1/4 cup tahini 2 cloves garlic 1 teaspoon salt 2 tablespoons EVOO fresh ground pepper, to taste So… to get a roasted eggplant, take a small(1-1.5 pounds) eggplant, prick it with a fork a few times, and bake it for 30-40 minutes at 400F. Pre and post-roasted eggplant: Let the eggplant cool, slice long ways and scoop out the innards. This is the part that definitely took longer than 3 minutes. Place the inner scoopings of eggplant and remainder of ingredients in a powerful blender(I have a Vitamix). Start on low and gradually increase speed. Blend on high for about 30 seconds until your baba is incredibly smooth and creamy. Pour
This is a super simple and healthy dessert that is packed with nutrients and good fats. Even better is that those good fats will keep you full a lot longer than empty carbs. Ingredients: 1 ripe avocado 1/4 cup cocoa powder 1/4 cup unsweetened nut milk of choice(I used coconut) 1/4 cup honey(or equivalent sweetener of choice) 1 tsp vanilla pinch of salt Scoop avocado out of peel. Place all ingredients into blender or food processor. Blend until smooth. Enjoy!
I had run across the term “bulletproof coffee” several times before I actually paid attention to it. Then I saw people posting picture of it. Then, I finally started researching it. This is what I get about it: You brew strong organic coffee. You add in grass-fed unsalted butter and organic coconut oil. Blend the bejesus out of these 3 ingredients until you have a frothy latte like drink. It’s delicious. I use 2 cups strong coffee to 1 tablespoon of Kerrygold butter and 1 tablespoon of organic coconut oil. The coffee is supposed to give you tons of energy and keep you full. There are varying recipes out there to use more butter and oil, but 1 tablespoon of each is my preference. It’s a low carb option with lots of good fats and omegas with a jolt of caffeine without pesticides and hormones. However, it is high calorie.
Last weekend was one of my most productive weekends in the kitchen in months. As a result, we have been eating well all week. What was I busy making? I started off my Saturday morning with something called bulletproof coffee. Other’s call it buttered coffee. Yes, I put grassfed butter in my coffee. I brewed 2 cups of organic coffee, then put it in the blender with 1 tablespoon coconut oil and 1 tablespoon Kerrygold grassfed butter. Blend on high until frothy and creamy like a latte. It is absolutely delicious. It is a high fat treat, but they are healthy fats. I can’t say I will be doing this everyday, but maybe once a week. I also started sprouting lentils on Saturday. It’s so easy and they are absolutely delicious when sprouted! I can’t wait to eat a big salad with them on it for dinner tonight. With my
Friday seems like so long ago that I can hardly remember what we did. We had plans to go out to eat, but with some torrential down pours right after I got home from work, we decided to order in. We ordered in some chicken shawarma from a new restaurant. It was so-so. So far, I haven’t found a place that competes with a a restaurant by my work. Then we set up an assembly line and put together our wedding invitations. After that was done, we rewarded ourselves with some couch time and started watching Orange is the New Black. Is everyone else watching this show? You should be! It’s great. Saturday morning, I got up and made a veggie loaded breakfast with homemade tomato sauce, spinach, and eggplant. It was so delicious. Then I headed out for a busy day of going to the post office, hair cut
These carrots are a fall delight. I was ready to hunker down, make soup, watch football and eat my fair share of roasted root vegetables then we got a spike to hot temperatures again. That didn’t stop me from making these carrots! I may have also been motivated to make these carrots as I was desperate wanting to use my new Le Creust dish that I received forma dear friend as an early wedding gift. I named her Camille, because she’s French. Enough about the why and a little more about the how: Ingredients: 1-2 pounds fresh carrots 2 tablespoons olive oil 2-3 tablespoons honey 1/4 cup silvered or chopped almonds a few sprigs of fresh rosemary salt and pepper Preheat your oven to 400F. Thoroughly wash your carrots and cut green end off. If you feel so inclined to peel your carrots, you can do that, too. Pour about
With temperatures in the 70s all weekend and a tan that is starting to fade, it’s hard to believe that it is August. Aren’t we supposed to be in the dog days of summer? Knowing that we had back to back to back activities lined up for Saturday, I took advantage of Friday night by doing some grocery shopping and spending time at the garden. I picked a bunch of kale, fennel, carrots and cherry tomatoes. My cherry tomatoes are growing like crazy. They are all over the plant in giant clusters like I am growing grapes. The fennel smells wonderful. I can’t wait to cook it up and possibly use the fronds in a savory bread. Saturday started bright and early with a double yolk egg(those are good luck, right?) then off to help a friend with a yard sale. The weather was perfect and it nice to sit
I have steadily been getting a few things from my garden this year: kale, tomatoes, strawberries, radishes, spinach, onions and herbs. Just a few things here and a few things there, so far. I am eagerly awaiting my first cucumber and bell pepper. And my lone head of cabbage that I’m growing. Perfect for making homemade sauerkraut. I had a tomato ready in one of my potted plants in the back yard, so I ate that for dinner on a veggie burger. It never ceases to amaze me how much more flavorful homegrown tomatoes are than store bought. After dinner Brian and I biked up to the garden where I got oregano, more tomatoes, some of my second planting of radishes, an onion, kale and some sort of peppery lettuce that is growing in our community garden community plot. My tomato plants are doing incredibly well this year, just loaded