Monthly Archives: March 2014

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Breakfast Take 1, 2, 3 (WIAW)

Do you ever get that feeling in your eyes, when you are tired and they feel like they are burning? Exhaustion maybe. But I actually got 8 1/2 hours of sleep last night, so it could also just be my eyes are tired of staring at computer screens all day for class. Seriously, out of all three of my classes today I was on the computer for every single one of them. I guess I should expect that with our increasing dependence on technology, but that still surprises me. Although, tomorrow I am only on the computer for one of my three classes so maybe I just took the wrong day to examine.

Either way, I’m finding it hard to concentrate so if I make some big goof like misspelling every single word, or having a slip of the tongue and calling eggs – chicken or pancakes – waffles, forgive me just this once*

slip-of-the-tongue

*Well, maybe more than once since I cannot see into the future. My gut tells me that this will happen again when exams roll around. Or next week. Who really knows?

So spell check just told me that I misspelled “misspelling.” Since when have there been two Ss? Like I said, spelling errors galore. You would have never guessed that I was in the county spelling bee for three years in middle school. Better believe it though with my shiny gold participation trophies displayed proudly on my bookshelves at home.

Tomorrow morning I have an early advising appointment where I get to discuss my future (aka classes for next fall). I already had one with my honors advisor on Monday so I have a pretty good idea of what I’ll be taking. I’m looking forward to it though because I would like to discuss my specialization options and what will work best with my schedule.

You know your life is boring when planning your classes is the highlight of your week.

Among other exciting things, I am going to turn in my notarized lease tomorrow for my apartment, start my accounting simulation for the semester, and apply to more internships (*fingers crossed* but not too hopeful).

THESE EYES ARE ON FIRRRRREEEEEE

Sing that to the tune of Alicia Key’s song and you will be in my brain right now.

this-girl-is-on-fire

Now my mind is telling me it is seriously time to get on with today’s post. FINE.

Another WIAW! Thank you to Jenn at Peas and Crayons for hosting once again. Check out the link-up today for tons of other great bloggers and their food pictures.

I entitled this WIAW “Breakfast Take 1, 2, 3” because I have mostly breakfast photos to share with you. In reality only one was made for breakfast as I have no qualms about making (and my family has no qualms about eating) breakfast foods for other meals of the day.

Breakfast Take #1

This glorious stack of pancakes below was split by my mom and dad. They are just my basic paleo pancakes that I posted a few months ago. Topped with grass-fed butter, and honey.

pancakes-butter-honey-sharp

Breakfast Take #2

Waffles! These are not just any waffles however, but SAVORY waffles from The Big Man’s World. In case you don’t know what savory is, you are not alone. My dad went to put honey on his and I said, “No Dad, they’re SAVORY.” And he responded, “What’s ‘savory’?” *sigh* He has so much to learn.

waffles-savory-butter-sharp

Breakfast Take #3

Of course, what is a WIAW without a disclaimer of ugly food ahead? So forewarning, the next picture really is delicious. All three of my family members ate it. When my parents eat something you know it’s acceptable. When they get seconds you know it’s good. When my brother ventures to take a bowl you know it’s a SUCCESS. This is an attempt at a recreation of Meghan’s Breakfast Salad. I just sauteed some potatoes, onions and spinach in my cast iron with butter. Then I cracked in a bunch of eggs (extra because I accidentally dropped the carton in the process and had to use the rest up. Whoops), and then seasoned the scramble with sea salt, pepper, onion powder and garlic powder.

breakfast-salad-egg-potato-wide-edit

Snack

In honor of Saint Patrick’s Day, on Sunday I made a homemade version of the Shamrock Shake. I used avocado, coconut milk, a frozen banana, vanilla extract, and some peppermint stevia. I really wanted to use plain mint extract and some honey for sweetener but there was no mint extract to be found. My dad said these tasted kind of “chemically” which is most likely from the huge amount of stevia I had to dump in to make them taste minty. Lesson learned for sure.

smoothies-two-tall-sharp

Dessert

While the shakes were not a win, these brownies most certainly were. My mom even asked if I had written down the recipe just to be sure that I hadn’t forgotten it. She knows me so well. I’ll be posting these hopefully next week after I get a chance to make them again (next time perhaps with frosting as my dad requested that addition… he’s getting to be quite the dessert connoisseur).

brownies-wide-sharp

What I Ate

So obviously all of those things above are not foods that I am able to eat (although I did try some of the shake, much to the chagrin of my stomach). I tried again to introduce some other foods without success, and since I last updated you on my health issues I have visited two doctors. There isn’t anything to report except frustrations. I will try to share what happened with my last doctor in the future though because it was unbelievable. For now, all you need to know is that I have it in my plans to go to every Doctor rating website there is and give him a negative ten zillion stars. Yes, although zillion is not a real number I am going to give him a negative of it. That’s how horrible that appointment was. I do not use fake quantities lightly.

Oh right, so the food that I ate over my break includes this very boring bowl of boiled zucchini noodles below topped with shrimp (although this is not a good picture I still couldn’t bother waiting to eat half the shrimp before taking the picture). I also sprinkled on some sea salt and olive oil.

zucchini-shrimp-bowl-sharp

And the cucumber juice was back this week at school. Except this time I didn’t manage to freeze it separately into ice cubes so now I have a huge block of juice in my freezer. While before it looked like some wicked witch potion, this now reminds me of Superman’s kryptonite. I call dibs on Lois Lane. No take-backs.

cucumber-block-sharp

And there you have it. I hope you found my rambling humorous rather than annoying, and my food pictures if not appealing, at least non-repulsive. How you could ever hate on a picture of pancakes though is beyond me.

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Questions for you:

Are you tired? Are your eyes on fire?

Do you ramble like I do when you are sleepy or become a silent mouse?

If you were to say “savory” to your parents/friends, would they know what you meant?

If you could be any superhero’s significant other, who would you be?

Cheezy, Chili Crackers and WIAW

Cheezy, Chili Crackers

Happy Wednesday everybody! It’s time for another edition of What I Ate Wednesday with Jenn from Peas and Crayons 🙂

Breakfast

On Sunday morning I wanted to make something reminiscent of a breakfast that most of us used to have before giving up most processed foods. For part of the meal I made grain-free English muffins from Beauty and the Foodie, which I then topped with organic creamy peanut butter. The second part was a quick fried organic egg. My parents said that the English muffin didn’t really taste like the classic English muffin, but was still very bread-like and delicious.

Grain-Free English Muffin Breakfast

Lunch

A few weeks ago I was contacted by Pam at Stalkerville letting me know of a community cookbook that they are creating. The cookbook is going to have a great gathering of Paleo recipes and will be available sometime in the coming months (I’ll definitely let you know when!). While we were allowed to submit recipes already on our blogs, I wanted to create something brand new. Enter: a quiche made with an almond crust. The vegetables included were potatoes, mushrooms, green peppers, and onions.

Almond Crust Quiche

Dinner

Just tonight I made up this recipe for Potato Moussaka. If you may remember I made a butternut squash Moussaka around a year ago. My dad is still talking about how much he loved it, which is kind of funny because of how simple the ingredients are! This one involved yellow squash, grass-fed ground beef and red potatoes. I will be sharing the recipe for this one soon.

Potato Moussaka (Paleo)

Snacks

The next recipe is the one exception to this otherwise healthy WIAW. I am only going to give you a picture preview… Hint: It’s not healthy/allergy-free/paleo/grain-free in the slightest.

Oreo Dessert...

I have been tempting you all day with food pictures and no recipes, so I figured it was only fair that I don’t leave you without at least one today.

Cheezy, Chili Crackers

Cheezy Chili Crackers

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

Ingredients:

  • 1 cup sunflower seed flour (or almond flour)
  • 1/2 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp mustard powder
  • 1/2 tsp sea salt
  • 1 whole egg (or 2 egg whites)
  • sea salt for topping

Directions:

  1. Preheat oven to 325 degrees.
  2. Combine all of the ingredients in a bowl.
  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 crackers to the size that you want. Sprinkle with additional sea salt and other toppings to your liking.
  6. Bake for 18 minutes. Break apart, turn over and bake for another 10 or until crispy.
  7. Enjoy!

Cheezy, Chili Crackers

 

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Questions for you:

Do you have any favorite gluten/grain-free bread recipes?

Have you ever tried making homemade crackers before?

What are your favorite Spring/Summer things to eat? I need some inspiration!