About a week ago, I received an abundance of beets. By abundance, I mean 10 lbs worth. Perhaps 20 lbs. It was A LOT! So I’ve been finding clever ways to add beets to just about everything I eat. Have a chicken wrap? Top it with roasted beets! Make some cupcakes? Add some [...]
I make my own version of honey mustard dressing because the store-bought variety comes made with soybean oil and high fructose corn syrup. I’ve got beef with both of those ingredients, plus I like to avoid sugar whenever possible. So I make my own with just three ingredients: mayonnaise, Dijon mustard, and stevia [or [...]
Now that I’ve discovered the magic of mug cake, I’ve been experimenting. As I mentioned in a previous post, Mug Cake is the most amazing invention EVER! I won’t belabor the point further. I had previously mentioned one single hiccup that made mixing ingredients a slight annoyance, but I have since discovered a [...]
This post provides guidelines on how to set goals in a manner that provides a plan of action to go along with your goals. The first half of the post explains the inspiration and genesis of the guide, while the second half is a bullet-point styled guide. The introductory portion of the post provides an [...]
A bizarre combination, based on sifting through a thousand different recipes to devise a dessert I could make with ingredients already in my fridge. Oh, and it had to have decent macros. I started with a single premise: I wanted to create a low-kalorie dessert with gelatin. The CONCEPT of gelatin [...]
I had been contemplating making mug cake for several weeks now, stockpiling recipes for inspiration. I cannot adequately articulate the reason for my weeks of inertia. I LOVE cake! I’m also fond of making food in the microwave, since there is very little prep work and absolutely no need to tend to the items [...]
This recipe is very reminiscent of pork and beans. It’s a little bit sweet, with a creamy texture and hint of BBQ flavor. I utilized the good ole Southern variety of Vigna unguiculata: Pink-eyed Purple-Hulled Peas. This variety of field peas has a much milder taste than black-eyed peas. Then, instead of sweetening the peas with a more [...]
If I had a nickle for every time I started a recipe with “roasted eggplant…” I’d be… wealthy enough to afford more eggplant. Point is, I love the stuff. It’s still winter squash season, and I have NOT given up on my second love; however, when a wonderfully kind gentleman brings you a 5 lb [...]
I’m on a ridiculous winter squash kick. Partially due to the sheer amount of flesh you get from a butternut squash or a pumpkin.
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