Monthly Archives: May 2013

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Friday Confessions – I May or May Not Have

It’s FRIDAY!

*Said in an extremely annoying voice*

If you can’t imagine that voice, just look at this picture and imagine it conveyed in voice form…

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I haven’t done a Friday Confessions for some time now, but I figured that this would be the best opportunity to share what I may (or may not have) been doing recently.

1. I may or may not have… acquired a tiny sliver of the road rage that I’ve been chiding my mom about for years. People in cities are rude. People driving in cars in cities are CRAZY!

friday-road-rage

2. I may or may not have… laid back down one day this week after my alarm clock went off. 30 minutes later I woke up extremely worried that I slept in too long and would be late to work. Needless to say that won’t be happening again anytime soon (I hope).

friday-alarm-clock

3. I may or may not have… spent all of my break time today internet health diagnosing on the web. I basically typed in every symptom I had and scoured every single webpage that came up trying to figure what could possibly be going on with me.

friday-diagnosing

4. I may or may not be… extremely excited for Pretty Little Liars to return next week. I both love it and hate it at the same time— is that even possible?

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5. I may or may not have… an extreme book-buying obsession. Why oh why do I feel the need to buy more books when I already have so many unread ones at home?

friday-reading

6. I may or may not have… not focused quite enough at the Memorial Day Parade on Monday. It was cold. So very very cold. And raining. How could I possibly focus when all I could think about was my frozen toes?!

friday-memorial-day

We look actually kind of happy here… That’s before the rain started!

7. I may or may not have… taken a grocery shopping break during my drive home last week. It took almost five hours, a full two hours longer than it’s supposed to. So about three hours in I stopped at Meijer to pick up some ripe bananas for snacking, a water bottle for drinking, and the Pitch Perfect CD for listening (since my radio has decided to play only two channels, none of which I listen to!).

friday-bananas

8. I may or may not have… enjoyed grading tests for my mom over the weekend. I love tests.

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9. I may or may not have… too many blogs in my bloglovin’. So many that I can’t possibly read them all in a day and comment on every single one of them.

friday-bloglovin

10. I may or may not be… way behind on commenting/replying on my own blog as well. Thanks again for being patient!

friday-patience

I’m also planning on linking up to Meghan at Clean Eats Fast Feets with her Week in Review on Monday since this is basically my weekly confessions!

Week-In-Review-Button-Final

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Questions for you: What is your Friday confession? Do you have road rage? I still wouldn’t classify myself as having it, but when people cut me off it’s hard not to get mad. If I didn’t hover my foot over the brake at all times I’m not sure I would make it out alive each day. Seriously. Did you have bad traffic last weekend because of Memorial Day? Are there any shows that you are looking forward to this summer? Does anybody else have a book-buying problem like me? Do you want to form a support group? 

Chili, Chips, and Cheeze

Hola mis amigas (o amigos)!

I’ve still not gotten fully adjusted to this whole working around the clock thing, so today’s post isn’t going to be very long. My eyelids are drooping again way before I should be going to bed…

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Here is a recipe that I made a few weeks ago for my mom and dad before I headed off to my internship. In the words of my dad to my mom: “She really made this?”

Yes. It’s that good. 🙂 So gather up the ingredients and make some Mexican-inspired…

Chili, Chips and Cheeze

Makes Two Servings 

Grain/Gluten/Wheat-Free, Nut/Dairy/Egg-Free Options, Vegan Options, GAPS/Paleo-Friendly 

Chips Ingredients:

  • 1 cup almond flour (or other nut/seed flour)
  • 1 egg white (see below for vegan substitution ideas)
  • 1/4 tsp sea salt plus more for sprinkling
  • garlic and onion powder

wiaw-ccc-chips-uncooked.jpg

Cheeze Ingredients:

  • 1 tbsp oil (I used ghee, but coconut oil, butter or a dairy-free substitute would work as well)
  • 1 cup butternut squash, pureed (cooked using this method)
  • 3/4-1 cup homemade almond milk (any type of milk would work here)
  • 1 tbsp coconut flour
  • 6 tbsp nutritional yeast
  • 1 tsp each ground mustard, onion powder, garlic powder, sea salt
  • 1/8-1/4 tsp black pepper

wiaw-ccc-cheeze

Chili Ingredients:

  • 1 pound grass-fed ground beef (ground turkey, chicken, pork, would also work— see below for vegan substitution ideas)
  • 1/2-1 cup sweet onion, chopped
  • 1/2-1 cup bell pepper, chopped
  • 1 cup tomato puree (or sauce)
  • 1 tbsp honey (maple syrup or stevia for vegans would be fine too)
  • 1 tsp each of ground mustard, garlic powder, onion powder, sea salt
  • 1/4 tsp each black pepper, chili powder

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Chips Directions:

Based on my Grain-Free Crispy Cracker Thins

  1. Preheat oven to 325 degrees.
  2. Combine the flour, egg white and sea salt to form a dough.
  3. Put a piece of parchment paper down on a cookie sheet. Place the dough in the middle. Place another piece of parchment paper on top. Use a rolling pin to roll out the dough very very thin. When you think it’s thin enough, roll it out some more (you want it super thin for a crispy cracker. I also had to use my hands to spread out the dough).
  4. Remove the top parchment paper carefully.
  5. Use a knife to score the chips into triangle, chip-size pieces. Sprinkle with additional sea salt and other toppings to your liking.
  6. Bake in the oven for approximately 20 minutes. You may want to check at intervals thereafter; however, to make sure that they don’t burn (oven temps differ greatly). I then flipped the chips and baked for an additional 10 minutes.
  7. Let cool for a few minutes and then carefully break off the chips.

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Cheeze Directions:

Adapted from Oh She Glows

  1. In a medium-sized pan, heat the 1 tbsp ghee/oil over medium-low heat.
  2. In a separate bowl combine the coconut flour and almond milk well. Add to the heated oil.
  3. Combine well and then stir in the remaining ingredients mixing with each addition.
  4. Stir frequently until the cheeze sauce has thickened (add more almond milk if you like your cheeze thinner).
  5. Remove from heat.

wiaw-ccc-cheeze-2

Chili Directions:

  1. Over medium-high heat cook your ground beef (or substitute). Add the onions and peppers when almost through cooking and sautee until well-cooked.
  2. Add the remaining ingredients and combine. Cook until thickened and bubbly. Remove from heat.

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To make the dish:

1. Take about half of the chips and place them in a bowl/on a plate.

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2. Scoop on about half of the chili mixture.

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3. Top with desired amount of cheeze sauce.

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Substitution notes:

Nut-free: To make this recipe nut-free you can use sun flour in place of the almond flour, and any type of milk you desire in place of the almond milk (homemade sunflower seed milk, rice milk, cow’s milk, etc).

Dairy-free: To make this recipe dairy-free use coconut oil instead of ghee, and make sure to use a dairy-free milk option.

Egg-free: To make this recipe egg-free, I would recommend using a cracker recipe that you know and love. I think that making a chia/flax egg and substituting it in for the egg white in this recipe might also work, but I can’t guarantee the results.

Vegan: To make this recipe vegan, use all of the vegan substitution options above for dairy and egg-free as well as a sweetener in place of the honey. In addition, you can substitute the beef in the chili recipe with a number of different ingredients. A combination of diced mushrooms, cauliflower and extra onions/peppers would be a great way to keep this recipe paleo as well as vegan. Otherwise, cooked tvp, a meat substitute, lentils, and/or a combination of mashed beans would also be delicious. My recommendation is about 2 cups cooked (1 cup mushrooms, 1 cup lentils, and 1 cup beans sauteed and cooked would be my top pick).

Nightshade-free: To make this free of nightshade vegetables for those who have food allergies, try replacing the tomato puree with butternut squash puree and the diced peppers with celery, more onions, mushrooms, or carrots.

Shared at Fat Tuesday.

Thanks to Jenn for hosting the never-ending party that is What I Ate Wednesday!

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Tomorrow is of course going to be packed full of more work, but I’m going to try my hardest to reply to all of your comments on my last two posts, as well as comment on as many wonderful WIAW as I possibly can! Thanks for being patient with me!

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What is your favorite Mexican-inspired dish?

Do you like having a lot of subsidization options with recipes? Or would you rather just come up with substitution options on your own?

What is your favorite food that you shared for today’s WIAW post?