So, remember my Cheezey Spaghetti? Well, if Pinterest is to be trusted, the new big thing in dairy free “cheese”-making is butternut squash. Its got that hint of sweetness but takes on a really nice savory quality without being overpowering, which made it the perfect substitute for the cashews in my original “cheeze” recipe. Hell, it’s even got the perfect color, right?
Good lord…these pictures are gross. That’s what I get for using a crap camera. And for eating at 9 at night.
This recipe really reminds me of those casseroles of old my mom used to make with Velveeta…*sigh*. Epic. What we’ve ended up with here is a pretty rich plate of goodness that is probably one of the most nutrient dense meals you can put together in 30 minutes that isn’t, like, plain chicken and vegetables. And, obviously, without velveeta. Whole30? 21DSD? GAPS? Autoimmune? Yep, gotcha. Don’t like chicken? My next little experiment is going to be with some ground beef…I’m thinking a kind of cheeseburger casserole kind of thing? Enchiladas? Vegan option? I’m dying, you guys. Possibilities. Endless.
Know what happened to me yesterday? I was doing homework and reached into my bag to grab my Orgo notes and *almost completed* homework assignment when I realized it wasn’t there. Panic ensued. THEN I realized I *may* have left it in the student lounge in my physics building so I drove all the way to campus. Doors locked. Not to be thwarted, I walked the entire perimeter of the building until I found a delivery entrance that was open. Then navigated through the basement maze till I found a stairwell that was open. Then made it to the lounge where I saw my notebook and homework sitting untouched on the table…through the glass of the locked door. Cue tantrum. Echos of my displeasure rang down the empty halls. No janitors to be found. The lock was resistant to being picked by a hairpin. Or pens. Or my car keys.
So…I had to print a new copy of the assignment (due first thing Monday…I was not going to chance the lounge still being locked at 7am). I’d already done it once, how bad could it be? Yup…genius I am that bitch took me 3 hours. Cue tantrum #2.
So Super Bowl! Actually, I’m not sure if I’m allowed to use the actual name of the event without infringing copyright or something. It’s true. No, really. Ever wonder why all the TV commercials just call it “The Big Game?” The NFL is protective like that.
This it fortunately or unfortnately one of those years where I have no legitimate preference for either team–Seattle and Denver both have awesome programs, great coaching, great cities, and hot quarterbacks. I guess I’ll pick Denver, though, since I actually lived there for a year. Fair? Good. Let’s go eat football food.
For those of you who may be skeptical, I admit collards don’t have the best reputation. I mean, generally they come out straight up *boiled*…goopy, bland, and just plain nasty. These are not like that. Sauteeing them with all this simple goodness not only lets the flavor permeate and keep the texture right where it should be, but actually keeps too many of the oh-so-lovely nutrients in these deep green leaves from leaching out and getting thrown away. Whoever thought it was ok to boil leafy greens…ew. Just ew.
I don’t know what it is but I’ve had this wicked craving for barbecue for the last few weeks. Which is totally weird because…at least I’m pretty sure…that’s summer food and we just got snowed on for the zillionth time the other day. I had a 7am shift at the hospital, too…meaning I got to drive down St. Paul while it was still dark, negative degrees out, and before anything had been plowed or salted. And, sorry Maryland drivers…but you’re not very good at driving even when it’s sunny and 75. Not cool.
So anyway, the thing about the sauce. It’s totally a cop-out to waste a whole post on a sauce. I’m fully aware. But for realsies I love this sauce. It also happens to be sugar-free, which is always a good thing, but is kinda important since we’re on the 21DSD at the moment. Notice I didn’t add an optional tablespoon of honey or molasses though…and that’s because this stuff is crazy good without it. On anything…and I mean anything, like steaks, eggs or even on veggies or as a dipping sauce for (Paleo) chicken nuggets. Spoiler alert…I made a little something with this stuff I’m going to share tomorrow that Ross and I have been inhaling all day. Lovely mental image, I’m sure, but I think you’ll be OK with it
I made some health-related New Years Resolutions this year. Hey, even on a Paleo diet it’s easy to fall into a rut when you get a little too cozy with all the junk food that seems like a good idea just because it’s “Paleo.” Live and learn.
The theme of the dietary stuff is to get more veggies. It’s pretty simple, and if ANY diet can agree on anything it’s that we could always get more veggies. So my biggest resolution is to include something green at every meal…I’m also committing to at least one meatless meal a week. Too easy.
Ross and I are also doing a 21DSD this month. Which means I’m going to be really cranky for the next week, then totally high on life. I love Diane’s program…more than anything it’s a great wakeup call. Unlike a generic Paleo challenge or even a Whole30, it hits you hard by cutting out anything that contains sugar…to include fruit sugar…and get your system back on track. I feel like other challenges–while great and highly effective for folks new and/or skeptical of the whole Paleo thing–offer a little too much room for error since you’re allowed fruit and starch. And I also like that the sugar detox is only 21 days…that extra week makes a difference
So here’s a quick side I threw together. I made an ass-ton, since I’ve had this weird craving for summery food even though it’s 7 degrees outside. It’s great for any meal of the day, too…try it with eggs in the morning, on a salad for lunch, and just as-is for dinner and I’ve met my green veggie goal for the day. Another bonus? I didn’t have to make home-made mayo. I love it SO much but it’s more work than I have energy for at the moment. And that’s probably because I’m balls deep in my sugar detox hangover. Yeesh.
I saw this recipe for Thai Burgers the other day on MDA and haven’t stopped thinking about them all week. No, really…I’m on break at last and the prospect of cooking and eating real food for 6 weeks has made me positively euphoric.
And so the day comes…yesterday…after the first wave of holiday festivities are over and I’m ready to make a nice dinner at home for the two of us. Oh, so I’m finally going to make these burgers. Except. I have…nothing. Well, except ground beef.
With an Asian theme still on the brain and pretty much nothing but leftover veggies to work with I turned out a batch of meatballs instead. Just…too good. Maybe not as pretty as the burgers, but I’ll take it.
My camera has been MIA for a few weeks…and then last night my phone decided to walk off, too. Cue the iPad photos.
So this one was kind of a last minute thing, as my cooking endeavors so often are these days. We’ve got finals next week and to say I’m just strung out would be a major compliment. My daily routine for the last 10 days has pretty much been “wake up drink coffee go to library drink coffee study all day drink coffee come home collapse into catatonic heap on the couch and fall asleep watching reruns of Parks and Rec.” Winning.
This is a great dinner on those days you don’t really want to cook but maybe, just maybe, want to have something that resembles “real food.” I’ve been eating waaaaaaaay too many baked potatoes…with pickles straight from the jar…and spoonfuls of almond butter…yeah. Sometimes it’s nice just to eat off a plate, you know?
Confession…I’m a wee bit obsessed with the British royal family. Well, not so much the family themselves but really just the clothes that Kate and Pippa Middleton wear. More Pippa these days. Ever since Kashete became a mommy (which is awesome, don’t get me wrong!) I feel a disconnect between us…I’m still a fresh-faced newlywed and you…she’s a real live grown-up now. Which means we automatically have nothing in common. Except that I’m absolutely obsessed with those giant wedges she was wearing at the kids’ volleyball game. I ordered a pair of these but they came in way too small (damn you, European size chart!!) and now I can’t find ANYTHING similar in my size (shocker…the whole world wants those shoes…and I have giant feet). And worse, every time I put in a search for “wedges” or “wedge heels”…for some awful reason I keep getting stuff like this. If you actually wear these…not hating or anything but…I hate them and think they’re friggin ridiculous. Sneakers are cool. Heels and wedges are cool. Sneaker-Wedge-Heels are NOT OK.
Oooooh so let’s stop talking about my fashion icons and talk about food for a sec. This dish…welp…this dish has made an appearance almost daily and has been sustaining me all semester. Very little prep. Makes great leftovers. Bacon. It’s a total lifesaver.
I wasn’t going to share originally because, I mean, it’s sorta kinda maybe boring looking? Except that I’m obsessed–try new veggies, duck fat instead of bacon…I dunno. For more civilized folk it would even make a phenomenal side dish. Especially with Thanksgiving coming up in less than a week! Eek!
As soon as I saw this recipe pop up in my Facebook feed, I hopped on the bandwagon. I mean, who DOESN’T need something wholesome to eat in between Halloween candy binges? (Oh, Reese’s Pumpkins…you are my nemises…) Buuuuuut when I went shopping my TJ’s didn’t have any beets or sunflower seeds (seriously, WTF?), so I kinda just grabbed anything and everything I thought would taste good together.
Here’s my own riff on this salad, and it’s pretty damn good. Filling, so healthy it hurts, and a great way to change up my daily Big Ass Salad. I’ve had this every single day for lunch this week with some chicken and it’s so much more fun than spinach and tomato. Plus, you know, it’s got superfoods in it. Kale and cabbage and apple cider vinegar, OH MY!