Hello, dear Eggpiers (that’s our fandom name now, just FYI). Serafina is busy binge watching Dr. Quinn Medicine Woman so I pulled myself away from my own binging to post in her stead this week. It was really hard. I was actually still watching stuff, and I finally decided I better do it now. If there’s a lot of typos and nonsense sentences, it’s because the show I’m watching is more important than writing this (I’m just watching Kpop videos right now and trying to dance). I do not read what I’ve written that’s not what real artists do.
Now that warm weather is here, I really hate turning on the oven, the stove, or my husband because I will burst into literal flames from getting overheated. Breakfast smoothies are always a nice way to start your day. But what if you haven’t gone to the store in a while? What if you have no greens or fruit or whatever the hell people put in those things to make them healthy and a complete “meal?” Well, I’ve got you covered.
You do need to have this stuff on hand, but they won’t go bad in thirty minutes in your humid as hell house. It tastes fine. Remember this is just to get out the door and on with your life.
Mary Ellen’s I Can’t Breakfast Smoothie
1 frozen banana
1 cup unsweetened almond milk
1 tsp maca powder
1 scoop meal replacement powder (see pic above)
1 TBSP almond butter
Blend all this shit together until smooth.
Alright guys I need to go focus on these dances or I’ll never be able to challenge one of these boy bands to a dance off. I read somewhere that dancing is 75% confidence, 20% cute outfits, and 5% abs.
Remember how I said I was worried my boyfriend was going gluten free? Well don’t worry, I decided to disregard his dietary restrictions and make these cinnamon rolls. And now he’s no longer interested in being GF. Don’t look at me like that, I’m a good person. It’s not like he has Celiac’s or anything (probably).
Anyway, my new goal in life is to stop eating vegetables and eat only sugar. My biggest hurdle so far is the horrific GI distress that ensues after eating all the pastries and then I turn back to my horrible, disgusting salad eating habit. I know, I know. I’m working on it. I’m kidding of course about the all-sugar diet. This weekend I ate a strict diet of Chipotle and frozen food from Costco. I’m the picture of health.
Anyway, to work on my #healthfoodgoals I used half whole wheat flour here. All whole wheat is too much, but you can get away with half without worrying that you accidentally had some fiber with your breakfast.
3/4 cup flour
¾ whole wheat flour
2 tsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2/3 c unsweetened almond milk (or, like, regular milk)
1 tsp apple cider vinegar
6 tbsp melted butter, divided
½ cup brown sugar
2 tsp cinnamon
For the glaze
About 2 tbsp each: melted butter, brown sugar, and unsweetened almond milk
Preheat oven to 375°
Spray a muffin pan with oil
Combine the flour, white sugar, baking soda and powder, and salt in a large bowl.
In a smaller bowl, mix the almond milk, vinegar, and 4 tbsp butter.
Add the milk mixture to the flower mixture
Roll out with a lot of flour on the counter (seriously, use a shitload of flour or you’ll cry when your dough is stuck to the counter).
Mix the melted butter with the brown sugar and the cinnamon and then smear all over the dough.
Roll it up, then cut into 8 or 9 even pieces. Place each piece in a muffin slot. Honestly, this would probably work with just a regular cookie sheet, but give them a little room to expand.
Bake for about 15 minutes
Make glaze by melting together more butter, brown sugar, and almond milk. Glaze cinnamon rolls.
Try not to eat too many salads in between your cinnamon rolls
Winter is throwing its last tantrum before it will suddenly become spring and we will no longer talk about how much winter has been a bitch where I live. I can’t always just get drunk to drown my sorrows, so I made chili.
I’m just kidding, of course I got drunk too.
This week has been incredibly hectic because, after 20 years, I finally finished that k-drama I started. It was horrible. I lost so many hours to those beautiful men, wasted away my youth, and literally nothing in the show up until the end mattered. Nothing. It was just a bunch of random stuff and then they realized they should probably just end it and then they did. It was beautiful.
Sorry, I’m still drunk.
To say that I phoned it in with this week’s blog would be an understatement. I had been planning this recipe for about a month. I took one picture. Here it is:
Anyway, I adapted a Betty Crocker slow cooker chili recipe to be vegan. It retains all the flavor of the meat infused one, but is a lot healthier in the sense that I didn’t have to go out and buy extra cans of chili beans because I didn’t want to go shopping. I also just cooked it on the stove top, but I would recommend putting it in a slow cooker for 8 hours to really get the recipe correct.
Slow Cooker Vegan Chili to Replace your Housemate on a Cold Night (adapted from Betty Crocker)
1 onion (or use onion powder like I did because you don’t have an onion)
2-3 cloves of garlic, minced (again… powder works too)
1 28oz can diced tomatoes (or 2 smaller cans)
1 can black beans, drained and rinsed
1 can pinto or kidney beans, drained and rinsed (use whatever you have on hand because that’s what I did)
1/2 cup red lentils, rinsed
4 cups frozen and cubed butternut squash (I used a small baby bag from a giant mommy bag from Costco)
1 can tomato sauce
2 TBSP chili powder
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
If you’re using real onion and garlic, sauté those in a pan with a teaspoon of oil for a few minutes until translucent. Otherwise, add all the ingredients to the slow cooker, stir, and set to cook on low for 8 hours. Eat with crackers and Beano.
There was no love in this post so I guess the title was a lie. But now you can make lazy chili.
My dear readers, last night, as I finished a paper several hours ahead of schedule, I was feeling incredibly impressed with myself. After contemplating what I would be able to do for the rest of the evening, it dawned on me that the next day was my day to post and I had nothing prepared. You see, Mary Ellen and I have shown you all that we are “with it” ladies of the go-go 90’s, and you know we wouldn’t misrepresent ourselves. We have published volumes on time management and avoiding the perils of procrastination. And yet, there I was with nothing for you fine readers.
PSYCHE! I have an obscene amount of posts that I prepared at various times when I was avoiding writing papers, just in case there was ever a day when I wrote my papers over my blog posts. While I’m deeply ashamed and remorseful that day finally came, I am grateful for my past self who had her priorities in line. I promise I’ll get my shit together soon and take more pictures of gummy bears to inspire your healthy eating habits!
Let’s get to talking about meal prep. Now, I’ve read a lot about meal prep on other blogs. All the internet bitches are super into it (I’m using “bitches” in a gender-neutral sense here, so it’s not a hate crime). They say all this shit about how it’s “cheaper” and “healthier” than whatever the alternative is, but it’s really just a way to justify buying tons of glass containers off Amazon. Well, it’s time I joined them. And since we’re being thoughtful about our meals for the rest of the week, we want to make sure we are nourishing our minds, bodies, souls, and also being stewards to the planet. Let’s make a frozen pizza!
So you can see here that I have purchased this frozen cheese pizza from Costco. I used to buy the organic frozen pizzas from Costco, but since becoming an impoverished professional student, I switched to the normal, more economical convenience foods. The good news is that what this pizza lacks in fanciness and flavor, it makes up in calorie density!
In order to ensure that this sumptuous feast will feed me for days of school and work, I have purchased some completely unnecessary glass containers and placed pizza in each container. I’m sure this would not have worked if I used the tupperware I already owned.
I know what you’re thinking: what the fuck was that first picture with the green rice and chickpeas? Well, it was a legitimately good meal that took fucking forever to cook, so I don’t plan on making it again anytime soon. But it was really good so I’ll link it for you out of the kindness of my heart. Read that recipe and then go stock up on frozen pizza.
Yes I know. I’ve been cooking. Honestly, a person can only get so much therapeutic benefits from an Irish health smoothie before they have to clean up their life. That person might be me.
This week’s recipe is one that even Serafina’s vegetarian ass can get behind. It’s healthy, wholesome (unlike your mom), meat and dairy free, and also guilt free, so you can shove all these things in everyone’s faces at the next family get together. There’s no reason Easter also can’t be a holiday that families fight about food ethics. We can do better. Insert your jabs about Trump’s policies on deporting all vegetables from his plate, or how Bernie wouldn’t be such a commie if he’s stop enslaving cows. There you go, I provided topics for next year to get past all that awkward “weather” talk.
I was inspired to create these recipes to try and get my toddler to eat something with nutritional value. It didn’t work on him, but it did work on my husband so it’s a soft win. This also satisfies both team sweet and savory at the breakfast table.
For the Hash:
1-2 lbs yellow potatoes, diced
1 red bell pepper, diced
1 can of chickpeas, drained and rinsed
2 cloves of garlic, minced
1/2 sweet onion, diced
1 TBSP olive oil
1/2 cup nutritional yeast
1 TBSP fresh dill
Herbamare to taste
Heat olive oil on medium heat. Add the potatoes, pepper, garlic, and onion to the pan and sauté until the potatoes are fork tender. Mash up the chickpeas and add to the pan, as well as the nutritional yeast and dill, and cook until the chickpeas are heated. Season to taste. Burn a little bit to the pan.
For the Pancakes:
1 cup raw buckwheat groats, ground to a powder
1/2 cup whole wheat flour (I used King Arthur)
2 tsp baking powder
Pinch of salt
1 3/4 – 2 cups unsweetened almond milk
2 tsp vanilla
2 TBSP maple syrup
Whisk the dry ingredients together in a big bowl. Add the wet ingredients and whisk until smooth. You don’t need to whisk wet separately, and you need the batter smooth, no clumps. Let it rest for a few minutes before you griddle it up.
I don’t know how to end this post, but I want to go eat pudding now, so I’ll just do it awkwardly.
I’m going to try something different with you guys today. Instead of my usual fool-proof recipe that I provide you so that you can finally learn to cook and stop disappointing your family, I’m going to walk you through a cautionary tale about juice.
In a misguided “it’s still early in 2018 so I should try to eat healthy or something” attempt, I decided to make juice without a juicer. You see, juicers are probably expensive, and I don’t really like juice that much. So I never got around to buying one. I also never got married, so I only have kitchen appliances that I decided to purchase with legal currency or received as a hand-me-down. Anyway, no juicer. And I thought I didn’t care about juicing until I found several recipes for a beet-carrot-apple-ginger juice that’s made in a blender. Let’s start with the recipe and then we’ll get to the cautionary tale part…
Beet (peel it and cut it into some pieces so your blender doesn’t explode or something)
Apple (same instructions as above, but less important because apples aren’t as hard as beets)
1” chunk of peeled ginger
Throw it all in the blender with about ½ cup water or other juice (I used water, why would I be making juice if I already had juice?)
Dump into a sieve over a bowl and wait for it to drip out
Ok, now that the nitty gritty is out of the way, let’s talk about why you should never make juice with a blender, especially this juice.
First of all, the blender handled the task pretty well and didn’t explode, so that went fine. I was really busy trying not to stain my clothes as I dumped the “juice” pulp into a sieve/bowl so I didn’t get any pictures of that step. Luckily for you, as I have mentioned previously, I am a certified courtroom illustrator, so I can recreate the scene for you with ease and accuracy.
Now, as the juice is dripping into the bowl at mind-bogglingly slow pace, you might think that it smells really fresh and that you’re excited to drink it. Don’t get your hopes up. After the first round of straining, mine was still SUPER chunky, so I had to strain it a second time with a finer sieve. All told, I spent like 15 minutes mushing around pulp before I got about 200ml juice.
At this point, I figured this juice had to be fucking mind blowingly amazing or no one would have ever wasted their time with it in the first place. So, I took my first sip, and it was kinda ok. Then I took my second sip, and I thought it was kind of interesting, and warming with the ginger juice. And then when I took my third sip, I audibly gagged and had to try really hard not to vomit in the kitchen.
After that shock wore off, I thought it through and realized that I was just having an uncontrollable gag reflex and horribly unpleasant warm feeling in my stomach because of the ginger juice. No biggie. So I did what any good girlfriend would do, I brought the juice to my boyfriend and made him try it. He didn’t describe wanting to vomit, but he reported feeling repulsed before passing on a second sip.
So I was now faced with a dilemma, I had about half the awful juice left but I had put so much work into it I couldn’t bear to waste it. After deliberating for about 20 minutes, I decided that I had no choice. I gulped the rest of it down, which was a deeply regrettable decision.
You know, after all of that I’m actually having trouble deciding if this was a cautionary tale or a strong endorsement. Let’s do a Pro/Con list, those always help:
Your kitchen sink will make you feel like Dexter when you are cleaning up
You will feel very healthful prior to drinking this juice
Your blender probably won’t explode
You can give your chickens some beet greens, which they LOVE!
If the Dexter part really resonated, you can cover your hands in the leftover pulp and pretend that you murdered your boyfriend for a few seconds until it gets just a little bit too dark or he walks in on you and looks like he might call the cops
You will most likely vomit upon drinking the juice, or at the very least experience severe nausea
Your kitchen will be very messy and beet juice stains everything
You will most definitely get a beet juice stain on your favorite sweatshirt, no matter how careful you are
You might develop a taste aversion to all of the ingredients in the juice as a result of drinking it
If you end up keeping the juice down, all of the bodily excretions you have over the next several hours to days will “bleed” red because of the beet juice (wait, should this be on the pro list?)
You know what? We’re tied! 5 pros, 5 cons! I guess I’ll just leave it up to you to decide if you want to make this fancy blender juice!
I figured I would make my final recipe post for 2016 – wait – 2017, my most complex one yet.
Okay, I hope you’re all done laughing now. I would never ever ruin a good year of coming up with half-assed recipes with a decent one. I would never ruin things, like Serafina always does. Like when she puts wine into recipes instead of drinking it. I will never understand such monsters.
So if you’re done with the old year and have given up in hopes that somehow changing a ‘7’ to an ‘8’ will somehow make your life better, well, my recipe this week won’t get in the way of that. It’s very self-loathing positive. Also, if you are snowed in or something, it uses very few ingredients, and you may have some lying around, or you can just make something else.
Whatever, I’m already drunk for NYE so I don’t care.
Mary Ellen’s fancy rice recipe
1 cup cooked brown rice
2 tsp sesame oil
1/2 cup veggie of choice (I used shelled edamame)
Salt to taste
Hummus as needed (optional)
Cook up rice in a rice cooker because who the hell actually makes it on a stove. Steam vegetables, then mix all together with oil and sprinkling of salt. I enjoy mine with hummus, but I bet ranch dressing would also work.
Now go make some drunken mistakes with camera phones this NYE.
Well, I’m back, folks. First and foremost, I would like to address some of the rumors that may have been circulating about me and being kidnapped.
It’s true, I was kidnapped while on vacation. However, there was no ransom pitched, unfortunately, to my husband. I wish I could say that my time with my kidnappers was traumatic, but I quickly moved up the ranks to second in command of what turned out to be a Drake cult. Like, Drake wasn’t a member. Just people that worshipped him like a God, the way God Intended.
We were riding high, baby. If you could just imagine a Gatsby style life, it was like that. Women, cars, money, and wine flowed like wine.
It all came to a crashing halt last week when the feds investigated our poorly executed money laundering scheme that we tried to make using an actual laundromat.
Maybe you’re wondering why I’m not in prison. Maybe not. Maybe you’re thinking, “I came here for a bread recipe, why am I reading about this criminal?” Well, you’re just going to be in for loads of disappointment today. I sung like a canary. I gave the man all he wanted to know, and a lot he didn’t want to know. To reward my rat like persona, I just have to wear an ankle bracelet and stay under house arrest for the next 10 years. I offered to give random urine samples but the DA rejected my offer.
So now, down to bread. I promised if I ever got out of the cult, I would try and perfect bread making. So I tried out the classic sandwich bread recipe from King Arthur’s flour website. Just go there for the recipe and instructions because I’m lazy and phone it in explaining things to others, and bread isn’t forgiving in that way. But I took pictures for you.
Basically, I did the recipe exactly the way it called for, except I substituted half the all purpose flour with King Arthur’s whole wheat flour. To, you know, make it “healthier.”
My very first ball of glutinous bread dough 💖💖💖
I didn’t knead this bread by hand, which I regret. I used a dough hook on my electric mixer and while it was kneading I cleaned up. I hated the proficiency of my high class technology.
Arrr! Somber dog lies waiting for her bread feast.
All in all, the bread was delicious, but didn’t turn out quiet the size and shape I wanted. I attribute this to over poofing, and the wheat flour, and maybe the amount of yeast I used. Also, I don’t know how to shape dough, which is apparently a skill, but I’ll YouTube that shit later. Doesn’t matter. I will scarf this down happily and try again. The crust and inside texture was perfect. I’m going for a bread machine recipe next though so I can be lazier. Some of my criminal sources brought me Serafina’s FBI file so I know that it’s her birthday today! She doesn’t look a day over 57, she looks amazing, I tell ya. I’m celebrating your honor by continuing to obsessively make the Fried rice recipe until I die. I eat mine with hummus to make it more self righteous.
Friends, I am going to start with an apology. I know I said that I would be eating exclusively soups until Mary Ellen gets rescued from her “vacation,” but I heard about intuitive eating in passing, and I just couldn’t force my body to stick to a strict diet of noodles and butternut squash any longer.
Has anyone else heard about intuitive eating? I’m going to be honest, I heard the phrase one time. And, as with all potentially complex subjects, I’m going to brazenly assume that I know what it means. Yesterday, I got off of a long hard day of work and by body intuitively knew that I needed to wander around the grocery store until I found some vegan gummy bears, and then I needed to intuitively eat them in my car while swerving slightly and shaking my fist at other cars (I couldn’t scream at them because I had a mouth-full of gummy bears).
Today, I got off of another long day at work, and while my brain thought I should make some quinoa lentil chili, my body knew better. I reached for a jar of chocolate almond butter that I bought yesterday before I found the gummy bears, and then I ate half of the jar with a spoon while drinking a beer.
You guys know how passionate I am about health food, and this intuitive eating idea is no different. I’m just so grateful that there is finally a phrase for the healthful way I approach shoving completely reasonable amounts of sugar in my mouth.
Friends, I have good news and bad news. I’ll just lead with the good stuff. I finally got in touch with Mary Ellen after her impromptu trip to the Caribbean. She doing so great. Just so great. Incidentally, she did get a little bit kidnapped. I don’t have the details, but her extraordinarily wealthy husband is refusing to pay the ransom because he found out she isn’t a natural blonde.
So much drama, am I right?
Anyway, I was craving some healthy Asian food after hearing about Mary Ellen’s plight (plus, when I tried to get in touch with her husband to see if he was DTF with her out of the picture, I realized he had blocked my number), so I decided to go with one of my stand-bys, Dragon Noodles. It has only 4 tbsp of butter, which is only half a stick, so this easily falls into the “healthy weeknight dinner” category. If only I had remembered to buy, cook, and then eat some vegetables…
4 tbsp butter
8 oz package of soba noodles
1/4 tsp garlic powder
Hot sauce (I used Cholula, though Sriracha is also good if you’re into that sort of thing)
Red pepper flakes
Cook soba noodles in water per package directions
Melt about 1 tbsp of butter in a pan, and then scramble your eggs
Once eggs are cooked, set aside
Melt the remaining butter with garlic powder
Once pasta has been drained, place it back in the pot and pour butter mixture over it. Add a good amount of coconut aminos and some hot sauce, mix to coat. Then add eggs and serve.
This is a messy dish. It would maybe serve more than one person if after serving yourself a bowl, you didn’t immediately move the rest of the food within reach of your chopsticks.