Made with beans, rice and cricket flour.
I shamelessly just bought 6 bags. Sustainable and loaded with protein. Yes. I’m all over it. I’ve had crickets before (the fried ones, the chocolate covered ones and the seasoned-baked ones) and I loved them. I can only imagine these are just as awesome. AH!!! I can’t wait for them to come in the mail!!!!!
Craving something salty but with a hint of sweet. So I’m pan frying some trail mix. Shredded unsweetened coconut, pumpkin seeds, dry roasted unsalted peanuts, and once out of the pan: chocolate chips.
Nice thing about using coconut, it oils the pan for you. ^_^
Don’t forget to meet me in Australia next week!!!
In Japan after that!!!
First, consider what you DO like. What seasonings are on those foods?
Don’t like veggies? Chances are, you don’t like nasty, boring, boiled/canned veggies. Get yourself some fresh veggies, cut them up all pretty and saute them together. Maybe you don’t like to eat broccoli. But maybe if you saute some red onions in olive oil, toss in some mushrooms, a yellow bell pepper and some broccoli… you might just love it. Let flavors mingle.
Don’t be afraid of food that isn’t “bursting with flavor”. That shit’s not natural, son! You need to get used to the fact that flavor, real flavor, is often subtle. Sure, there are some foods that are amazingly flavorful, but chances are, you’ll need to learn to cook with spices and learn what foods mix well together in order to get more of that flavor intensity so many people seem to be obsessed with.
Don’t be afraid to add fats or salts in moderation to your meals. Avocado, olive oil, cheese, sour cream… all those things (in their normal, not low/no fat versions) are quite healthy and will add a lot of flavor. Humans are hardwired for survival. Fat and calories are what allowed us to survive. That’s why we crave them. That’s why they taste the best. You don’t have to remove them from your diet, just moderate them. Learn the ones that you can and cannot eat responsibly. If you know that just having it in the house is putting you at risk of scarfing the entire package… best to just leave it at the super market.
Don’t be afraid to try new things. Sometimes new things try you. Like when I thought I was grabbing the pepper grinder, but instead I grabbed the cinnamon sugar grinder and put it all over my salmon. I made it work. And it was actually GOOD! I made it more than once! Tuna and kiwi sauce. Chicken and ginger, Pork and apple glaze. Mix sweet and savory. Play with textures. What’s the worst that could happen?
Be brave in the kitchen! It’s a lot of fun!!
Wild Rice, Kale, and Cranberry Pilaf
Here is a hearty, antioxidant-rich, winter pilaf recipe for all of you wild rice fans out there! This simple recipe makes a perfect addition to your holiday table. It can even be used as a stuffing for turkey. I like to add chopped, roasted hazelnuts just before serving. It’s seriously good, and good for you!
Creamy Carrot and Sweet Potato Soup
This soup is a thing of beauty. So easy and wholesome!!
It’s vegan if you skip the Morningstar “bacon” strip on top, otherwise it’s vegetarian.
Maybe I’ll try to write a recipe for it. More so I remember what I did than anything else. I use my own site for recipes like a dummy because I never write stuff down.
Having fun with filters.
Ingredients for my creamy carrot and sweet potato soup.
Made nut and seed brittle.
Oh my god. It’s perfect. PERFECT!!! It’s brittle and crisp but doesn’t get caught in your teeth. Not one bit.
(This is NOT the recipe I posted. This is a conglomeration of about 4 different ones. OMG perfection.)
- 1 C white sugar
- 1/2 C light corn syrup
- 1/4 tsp salt
- 1/4 C water
Place in pan and bring to simmer. Once liquid is clear and colorless, add 1.5 C nuts and seeds of choice. Preferably unsalted and raw. They will be simmering with the sugar mixture for a while.
Once the the mixture has reached 300°F (hard ball stage) turn off flame and QUICKLY mix in:
- 1 tsp baking soda
- 2 Tbsp butter
As soon as it is mixed, pour it into a warm, greased cookie sheet, spread smooth and then place in the fridge.
NOTE!!!!! Make sure the butter is softened and the baking powder is ready to go as soon as the temp hits 300°F!!! There is ZERO time to spare. And I had my cookie sheet in the oven at 350°F just so I knew that the mixture would spread. If the cookie sheet is too cold… no bueno.
Another note: I used pecans, peanuts, hazelnuts, cashews, pumpkin seeds and sunflower seeds. All but the peanuts were raw. Peanuts were unsalted dry roasted. AMAZING!!!
OMG This is sooooo good to know!! If you have a traditional recipe you make, I would love for you to share it!!! But now I’m going on the hunt for an internet recipe. Thank you sooooooo much for telling me!!! I love traditional ethnic foods!!! :D :D :D :D :D
PS: I’m posting this publicly so other people can know tooooooo!!!! WOOOO!!! I’m excited!
After years of disordered eating habits, I got myself in order.
Then… things turned to a mess again.
This is a reminder to myself (or some info for anyone who cares) about what I ate when I was eating well. For me, it was all about having a plan. I ate a variation of the exact same thing for almost two years. And it wasn’t bad. I enjoyed the food and did not tire of it.
So, without further delay, here is my eating plan… that I need to get back into the habit of following:
- Breakfast: 1 egg and 1 slice of toast OR 1 serving of oatmeal/cream of wheat/oat bran made with unsweetened almond milk (add nuts, berries, spice, fruit as desired).
- Snack: (this is difficult due to my work environment, but it’s potentially do-able) 2 carrots and a soy latte (no sugar or flavors added).
- Lunch: PB&J (All natural, no added sugars or salts to the PB and all natural jam or preserves with no HFCS or any other shenanigans) OR a tuna sammich made with hummus or guacamole
- Snack: Apple or banana sliced and laid on top of an Ak Mak cracker with some dark chocolate sunflower butter (homemade. I don’t know if that is a butter that is on the market. It’s delicious… you should make some).
- Dinner: 1 serving of fish OR substitute meat such as tofu, tempeh, beans, etc and a pile of grilled veggies.
- Snack: After workout protein shake with avocado or pumpkin or coffee mixed in. (I make some gourmet frigging protein shakes!!)
Will this work for everyone? No. No it will not. Did it work for me? Yes. Yes it did. Will it work again. Yes, yes it will. I just need to get back into the habit of doing it. I have been good about breakfast and lunch for months… it’s supper and after that everything seems to fall apart. I either need to come up with evening plans forever, or get my ass in gear.
Can I vote both? I vote both.
At least I’m on track with my workouts. Small miracles, you know?
- White eggplant, sliced lengthwise and gutted.
- Seeds removed from the guts and chopped.
- Tossed into a pan with vegan butter, chopped portobellos, chopped red onion, minced garlic and morningstar ground “beef”
- Once it’s cooked to a thick mess of delicious, toss in a handful of shredded “mozzarella” mix and then place back into the eggplant shell.
- Bake on 350 until the shell is cooked through and serve topped with tomato sauce and “Parmesan” cheese.
This was a “open the fridge and let dinner make itself” sort of meal. I have those often. Lucky for me, I always have lots of ingredients on hand so I can just make things up as I go. Super delicious and fragrant.
I choose to use white or graffiti eggplant because they are more firm and have less seeds, but you can use any type you want. You could probably do the same thing with zucchini, summer squash, acorn squash, giant portobello caps or anything else you like.
Image is not mine, recipe is.
This just went to the level of professional fat kid.
This lake party weekend is going to be full of decadence and a distinct lack of regret. ^_^
Honestly… no one ever knows where to start. Eating healthy (especially if you are from the USA) is like fumbling in the dark for a hairpin key to an invisible door that’s located on the ceiling.
- Read up on accepted daily intakes for fats, sugars, sodium and carbs.
- Read every single label
- Learn what a serving size is
- Avoid packaged foods
- Learn to cook
- Eat a rainbow of colors every day
- if you don’t know what an ingredient is, you should probably look it up and make an informed decision on if it’s something you want to regularly put into your body as a form of sustenance
- Make your lunch every day
- Keep it simple: eggs and a slice of toast (watch out for bread, many of them contain high fructose corn syrup) is usually better than frozen pancakes, waffles or bagels
- Record your intake every day so you can get an idea of what you are ACTUALLY eating
- Don’t buy junk hoping you will space it out over the week if you know you’ll chow down on it
- Never eat directly from a box or bag of food. Take out a portion and then walk away from the source
- There are more important things than calories: the value of the nutrition you get in your calories.an avocado is loaded with calories and fat, just like ice cream… but one of them is loaded with nutrients, and the other is loaded with sugar
There’s a million things I could tell you… but you’ll never remember it all. Just fumble around in the dark and learn as you go. It’s the best way to remember!