Departing from home from Thanksgiving weekend, all I was craving was a fruit salad and a gallon of water. Then I got home and drank wine… which is similar. I finally made it to the store, bypassed the alluring frozen foods, and made it home with just enough produce so that it all barely fit in my fridge. It looks like I’ll be eating eggs and teriyaki bowls for the entire week, but I’m not complaining. I found minute rice that had brown rice, red rice, wild rice, and quinoa, and, well, I wouldn’t be writing about it if it wasn’t good.
Ingredients: 1/2 bag multi-grain minute rice, 3 asparagus spears, 1/2 head of broccoli, 1/4 of zucchini, 1/4 cup mushrooms, 1/4 cup of teriyaki chicken (marinate chicken in teriyaki sauce, 1/2 tsp garlic powder, and 1/2 tsp ginger powder//grill on a pan on medium, covered) , teriyaki sauce (low sodium)
Cook rice according to instructions. While rice simmers, chop and dice vegetables into bite sized pieces. Cook asparagus and broccoli in a pan over medium heat, covered, for about 3 minutes. Add zucchini and mushrooms and continue to cook over medium, stirring regularly. Add diced, cooked, chicken, and add about 1 tbsp teriyaki sauce. Stir and cook vegetables until tender. Pour over rice in a bowl.
Felt a surge of inspiration this morning as I woke up to no snow, no email telling me classes were cancelled, and absolutely no intention of going to school. (Weather warnings claimed “the worst ice storm in years” was going to hit Dallas Sunday and it blew right past us). So with some free time on my hands I thought I would actually cook myself a tasty breakfast.
1/2 cup oatmeal. 1 apple, diced. 1/2 tsp cinnamon. 1/2 tbsp brown sugar. 1/4 cup vanilla almond milk.
cook oats one pot and in another heat diced apples on medium high. after a few minutes add cinnamon and brown sugar, stir to coat apples. cook apples covered until tender. add to oatmeal, stir, and serve with almond milk
Every so often I feel the absolute need to abstain from the gym, bypass the produce section, and indulge in all things I would normally advise against in any other blog post of mine. It’s a mini vacation from the pressure to get to the gym 5 days a week, to meet my macro and micro nutrient needs, to post new healthy recipes. And after a short while I begin to crave the refreshing and rejuvenating healthy foods and regular workout routines … but for these past couple weeks, rich breakfasts, post-morning-classes-mimosas, and warm soft pumpkin bread have been more rejuvenating than any acai bowl around.
Now for the actual words of wisdom: eat, drink, and be merry. (Clever, right?) Indulge in a rich savory dinner or a huge a** piece of cake with no regrets. Treat yourself to a glass or two or a bottle of red wine with dinner. And, most importantly, enjoy these moments with friends. Speaking mostly as a sentimental senior in college, there are few things better than a good brunch with the girls or finding a cool new restaurant that we can’t really afford but find a way because the food is that good.
Obviously no need to go balls-to-the-wall eat-everything-in-sight…
but if you do that’s cool too
pumpkin bread made by my boyfriend the susie homemaker of the relationship
easy rating | ★★★★★
tasty rating | ★★★★★★★★★★
The reason it has taken me so long to post this is that every time I have made it, I finish it all before I get a chance to photograph it. As in, I finish the whole pot before taking the time to put it in a decent-looking bowl and snap a photo. I mean, I don’t eat it all in one sitting, but every time I go to eat some I just want to eat it, not photograph it.
Moving right along….
I’m not even sure what the definition of chili is but I just started throwing things in a pot and let them simmer and I think it falls under the category of chili. If not, sue me. Or don’t.
1 tbsp olive oil
1 head garlic, roasted
1 yellow onion, chopped
½ cup brown sugar, divided
½ cup baby bellas, diced
1 can fire roasted tomatoes
1 can low sodium black beans
1 can pinto beans
1 can navy beans
¼ cup espresso
¼ tsp cayenne
¼ tsp oregano
½ tsp cinnamon
½ tsp chili powder
½ tsp garlic powder
Cut off top of head of garlic, wrap garlic in tin foil, and roast in oven at 400 for 20-30 minutes.
In a large pot, heat olive oil on medium high. Add onions and 1/4 cup brown sugar. Heat for about 5 minutes until onions are caramelized. Add peeled and crushed roasted garlic. Add tomatoes, beans, spices, mushrooms, and espresso. Let simmer for 20 minutes. Taste and add any more spices you favor.
It’s finally time to start burning your anthro candles, cuddling in comfy sweaters, and making all things pumpkin! I know, I know, everyone loves fall, everyone loves their pumpkin spice lattes, this combination is nothing novel, but I am still just as excited to share it.
Ingredients: 1/4 cup quinoa, 2 tbsp pumpkin puree, 1tbsp brown sugar, 1/4 cup vanilla almond milk, 1/2 tsp cinnamon, and pinch allspice/nutmeg/pumpkin pie spices
the only thing I would add next time is some pumpkin spice simple syrup
Cook quinoa according to instructions, and then mix all ingredients together while cooking quinoa on low heat until ingredients are incorporated
Listening to // The Weepies