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I'm known to geek over anything anatomy or adaptive sports. You’ll find me stopping to pick flowers for my hair, living waist deep in my studies or spending the weekend cooking up a storm.
I'm an Aries and ENFJ by nature.
My favorites are fruit, artsy things, wearing aprons and sprawling down on the ground instead of actual chairs.
This is my place of inspirations, thoughts, and daily occurrences. Enjoy.
The Life Changing Loaf of Bread: This ain’t no skimpy piece of white bread. No no no, a slice of this + jam is the best packed protein bread ever. Toast it and it’s a hearty fall starter. Recipe here.
Chickpea Tofu: I had such high hopes for this. I followed the directions to a T. Sadly, it came out too mushy =/ Mostly upsetting because it was the last of my chickpea flour and it also took >1 day to make this. Maybe I just had bad luck? Who knows. Recipe here.
20 Minute Turkey (or Beef) Taco Nachos: You guys. This is the PERFECT game day food. My parents didn’t blink an eye (suprisingly) when I served it up for dinner tonight. Note to self: Do NOT put the rack too close to the boiler, you will set one side of the nachos on fire… Recipe here.
Sweet Potato Noodles: Add more mushrooms than the recipe calls for. You will thank me. It was quite a bit of work to get everything cit into strips (I actually wore one of my wrist braces afterwards because it was too much repetitive compression+straining) - but man, the flavor of this was spectacular. Carbs not missed. Recipe here.
Crunch Roasted Lentils: Currently in a jar - waiting to be eaten by the handful or tossed over salads for that extra crunch! Recipe here.
Buckwheat Crepes with Olive Oil Fried Eggs: CREPES A GLUTEN FREE PERSON CAN EAT!!! I made these the morning of my Mother’s birthday. Also, the technique of using hot oil cooked the eggs whites and yolk perfectly. Recipe here.
Red-Wine Braised Chicken Thighs: Ye be warned - if you want to use the pearl onions you will have to cut every single little one. Buuuuut they are kind of worth it for a change. I got kudos from the family on using the celery root - they loved it before they knew what it was :) Recipe here.
Lentil Stuffed Peppers: A nice simple dish that has a protein change from the normal ground beef, turkey or chicken. I highly recommend the corriander. Recipe here.
Ginger Apple Pumpkin Soup: I felt this didn’t have enough ‘oomph’ at the end, so I decided to add 1 slight shake of cayenne into the finished product. Of course that accidentally led to a large amount spraying out. Too late afterwards so I mixed it in. I loved all the spices with the extra kick of cayenne. I will have to make this one again! Recipe here.
Cinnamon Kettle Popcorn: This is a great crowd snack. I had a giant bowl filled with this and people just dove in to fill their cups, nibbling all night! Recipe here.
Roasted Butternut Squash Soup: This was a huge crowd pleaser at my family’s Clam Bake. People came back for seconds and asked me for the recipe - I did feel slightly bad that is took the stage presence away from my Dad’s Clam Chowder or Mom’s Chili. My trick for this recipe, cook the squash fully in the oven a little bit (5 minutes max) - this will make it that much easier to cut through. I also substituted coconut cream for the heavy cream to make this edible for our dairy free guests. Recipe here.
It’s been exactly one week since I’ve come to my Long Island family home - and I’ve been cooking up a storm as always.
Super Power Chia Bread: Next time I will be sure to make these is a bigger pan so they are thinner slices - but these things are BURSTING with chia seeds. They are nut free, gluten free, soy free and vegan. Perfect pre/post workouts or for traveling. Recipe here.
'Dorito' or Taco Popcorn: So many spices - yum! Recipe here.
Vanilla Almond Agave Granola: Lesson learned, if a recipe calls for quick cooking oats do NOT try using old fashioned rolled oats (the better kind) and trying to make up for it by cooking longer. Recipe here.
Herb & Cheese Filled Chicken Thighs: My brother liked these. That is always a WIN! Recipe here.
Crock Pot Lemon Artichoke Chicken: All I could say after my first bite was “Okay, I’m Happy.” Because honestly, this chicken was just slow cooked to perfection. The whole family sat with a content, warm stomach afterwards. Recipe here.
Roasted Spicy & Garlicky Brussels Sprouts: Simple and good to pair with almost any dish. Depending on the size of your sprouts (my market only had ‘jumbo’ kind) - you may have to cook on the skillet a bit longer. Recipe here.
Gluten Free Chicago Style Pizza : For those of you that eat NY pizza with a fork - you are ridiculous. This is the only kind of pizza you have an reason (and excuse) to use a fork for. Recipe here.
Roasted Tomatoes with Garlic & Rosemary: Six hours slow raosting in a bath of olive oil, garlic cloves and fresh rosemary - can I join? Recipe here.
Lemony Millet Salad with Chickpeas, Corn & Spinach (LUNCH): I had a bowl of this for lunch and dinner multiple times this week. It was simple and refreshing - something good to just make a large pot of and have around the house. Recipe here.
Homemade Vanilla Almond Milk: I was dyyyyyying in anticipation to make almond milk with my new nut milk bag. It is SO much better (aka: easier) than a cheesecloth! It makes squeezing and clean up a cinch. Recipe here.
Peach Wine Slushies: My batch came out more like ‘smoothies’ - but just two ingredients: blended peaches and wine? So simple and yes they were damn delicious. Recipe here.
Pumpkin Pie Millet Porridge: My Mother tore into this for a brunch like no other. Recipe here.
I made a trifecta of a dinner yesterday for a friend - who might potentially be more than a friend. But hey, how can one not attract a guy if you put a rocking meal together?
I basically like cooking because I can lick the spoon and/or pot after each one is finished…
Zesty Braised Chicken Thighs with Lemon and Capers: “Sauvignon Blanc adds zip to the lemon-and-caper infused liquid”. Of course I have cooking white wine stocked up in my fridge - luckily it was Sauvignon Blanc this time around. Recipe here.
One Pot Vegan Pasta: The name is simple but the dish is simple and good. I used a gluten free fusilli brown rice pasta and extra mushrooms. Use any veggies, pasta or herb toppings to your liking. Recipe here.
Pumpkin Protein Buckwheat Bake x 2: Because I still had lots of canned pumpkin leftover from last week.
Orange Maple Polenta Porridge: If you want to make a slight change from hot oats or quinoa, polenta is a good pal to have in the morning too! Recipe here.
What was left in my kitchen: Chicken breast simmered in a tomato sauce with onion, spinach and sliced mushrooms.
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