clean food for my messy life
The jalapeño is God’s gift to me.
I like them anywhere and everywhere and on any dish that allows for them without messing up the flavor. Because putting jalapeños on curry would be like putting ketchup on eggs.
But that’s a sensitive subject for some of you, so I won’t get into my opinions on that one….
I know, I know, you aren’t supposed to say something is perfect. But y’all…
Okay, I know that is subjective, and you have full permission to disagree. But… if you do read on and decide to give this crust a try, just promise you’ll let me know if it doesn’t turn out the same?…
Anyone that knows me probably knows that butternut squash is one of my favorite foods.
I like it in ravioli, on salads, on my pizza, as a soup, and even in my smoothies.
But what about just a good ole pan of roasted butternut squash?
I am remembering a conversation I had with someone a few months ago… When I asked if they wanted some butternut squash, they replied, “no thanks, I don’t really like butternut squash.”…
We love chili around here. It’s pretty much our go-to when it comes to one pot meals that are filling and entirely delicious.
But chili, traditionally speaking, always has meat in it. So when I was thinking of putting chili on the two week meal plan for my new vegetarian friend, I found myself a bit stumped.
Luckily, I am always up for a challenge. I decided to get to work right away on a delicious vegetarian chili. (It happens to be vegan as well, just as long as you don’t top it with cheese)!…
I used to be against vegetarian meals. Seriously, I’d confidently proclaim that God made meat for me to eat.
But the issue was honestly just that I really felt like I could NOT get enough protein in a vegetarian meal. And when I don’t get enough protein, I tend to overeat because I am just not full.
I also tend to overeat when food is just incredibly flavorful, but that’s a different problem….
If you have been keeping up with me at all lately, you might know that I am wee bit obsessed with avocado anything right now (and probably forever).
I honestly can’t help it. There’s just something so perfect about them that they keep finding their way into every category of food… They are in my smoothies, my salads, my burrito bowls, my enchiladas… and now they are in my dressings.
Y’all… I… Can’t… STOP….
Back in the day (whatever that means), I absolutely loved cheese and crackers. I could slice a block of cheese and eat it with club crackers until I was too sick to stand.
But that was bad. So I stopped.
I didn’t stop loving it, I just stopped doing it.
I have wanted to come up with a grain free cracker for a long time because those little round rice cracker things just don’t cut it for me. I need something with more flavor and with a texture that doesn’t resemble plywood. Or cardboard….
Nobody likes dry chicken, right?
I have had a few people ask me lately about making chicken that is juicy and tender, and the truth is, even though there are many ways to accomplish this, it actually is kind of a difficult thing to master sometimes.
My personal favorite method will always be pan searing. I just don’t think there’s another way that gets that juicy and tender mouth feel that I love, but without compromising health and nutrition….
Okay, we don’t actually fight.
But there’s probably at least one person (maybe two) that was shocked or even offended at the idea.
My husband and I don’t fight, I promise.
But we do argue, and we do disagree. And we aren’t afraid of it.
Okay, now someone is thinking we probably need marital counseling. And don’t we all? Even the ones that think they have it all figured out- it’s probably more likely that they stuff it under the rug….
