Category Archives: Food

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Superfood Smoothie Bowl

Superfood Smoothie Bowl | almost getting it together

Did you ever notice how every food is now a “superfood”? Also most foods are now also detox foods. People need to slow their roll with putting food into categories.

Anyway, I know I owe you about a million two travel recaps along with a ton of other stuff I want to share, but I haven’t had the chance to create a recipe for a couple weeks and this takes a lot less brain effort to write then something I have to go fact-check.

Nicaragua was amazing. I’ll recap fully soon, I promise. Of course the first place I made my dad stop after he picked me up from the airport (at 11 p.m.) was the grocery store to buy spinach. I had been feeling pretty gross my whole trip and couldn’t wait to start eating super clean again.

I just felt like I ate so much when I really didn’t. I was just eating differently than normal (trying to eat for energy – surfing is hard work!) and I start to feel weird when I’m not eating a ton of veggies and protein. After Tuesday, I made the exec decision I was no longer going to eat white rice… I don’t love it, my body doesn’t love it, I might as well spend the calories somewhere else and eat something satisfying.

Sunday morning, I woke up pretty hungry from not eating anything substantial on Saturday (the Managua and Houston airports both lack healthy options and plane food is probably just injected with sodium). I also knew I needed vegetables stat. I had a smoothie bowl at this cool raw foods cafe in San Juan del Sur and decided to just Cassie-fy it. I was a little cold after breakfast but I suddenly had a ton of energy and felt like myself again. Oh, and did I mention it was delicious?

Superfood Smoothie Bowl

5.0 from 1 reviews
Superfood Smoothie Bowl
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 huge handfuls spinach
  • 1 cup frozen strawberries
  • 1 cup ice
  • ½ cup coconut water
  • ½ scoop vanilla protein powder
  • ¼ cup raw rolled oats
  • ¼ avocado
  • ½ banana
  • ¼ cup blueberries
  • 2 tbsp Purely Elizabeth Blueberry Hemp Granola
  • 1 tbsp hemp seeds
  • 1 tbsp shredded coconut
Instructions
  1. Put spinach, frozen strawberries, ice, coconut water, protein powder and oats. into your blender and blend until smooth. It should be a little thicker than a normal smoothie and not flow out of the container - you should have to use a spatula to get it all out.
  2. Put smoothie into a bowl.
  3. Add remaining ingredients as toppings and try not to get a brain freeze as you dig in (this is coming from experience).
Nutrition Information
Serving size: 1 Calories: 498 Fat: 20.3 Saturated fat: 5.5 Carbohydrates: 58.1 Sugar: 21.7 Sodium: 119 Fiber: 22.1 Protein: 25.5

 

Superfood Smoothie Bowl | almost getting it together

Look at that green goodness.

Superfood Smoothie Bowl | almost getting it together

Smoothie bowl is ready for its close-up.

Superfood Smoothie Bowl Nutrition Facts

Chat with me:
What do you eat when you need to get back on track? Are you as obsessed with vegetables as I am?

What I Ate Wednesday: Nicaraguan Eats

Incase you missed it, I’m currently at surf camp with Chicabrava in Nicaragua (as part of my “actually achieve something as a 25 year old plan“). As part of the camp, they provide all of your meals, which is super cool because I’m staying on a farm and 90% of the food they make is from the farm (there’s nothing like fresh eggs). I thought I would share a little bit of what I’m eating, but I’m a terrible blogger so I always forget to take photos.

Sorry for the crappy iPhone photos (per usual) and being totally unedited – WiFi here is a bad sitch.

Nicaraguan Breakfast: Plantains, Rice and Beans + Eggs

Nicaraguan breakfast plantains rice and beans eggs | almost getting it together

Also un-pictured was fresh fruit (watermelon, cantaloupe, pineapple) and coffee.

I honestly hope I never see rice again after this week and it’s only the end of day 3, but I always forget how delicious plantains are. I ended up adding a little Wild Friends chocolate sunflower almond butter to the plantains for some healthy fats.

Nicaraguan Lunch: Huge Salad

Nicaraguan Lunch: Huge Salad | almost getting it together

These veggies and eggs all came from the farm.

This salad was a Godsend – I seriously always miss eating a ton of veggies when I’m traveling. The hardboiled eggs were so good because they were from the farm. Also look how crazy that avocado is. On the side I had a little rice with pesto sauce.

Nicaraguan Snacks: Pico de Gallo, Guacamole and Seviche

San Juan Del Sur Catamaran Snacks | almost getting it together

This seviche may have changed my life.

We took a super awesome catamaran tour that involved snacks – homemade pico de gallo, gauc and seviche. I literally will never have pico and seviche that delicious again in my life – mainly because that fish was probably swimming this morning. I would do bad things for that seviche recipe.

Also snacked on but unpictured have been a Quest bar, almonds, a Kind granola bar and a half (chocolate chip and maple pumpkin seed), a melted Kind bar and these Peter Rabbits Organics fruit and vegetable squeezes. Surfing seriously makes you hungry.

I also bought these protein bars from a local company, Grace and Honey. I have chocolate berry chia seed and they were AMAZING.

Nicaraguan dinner: Chicken Curry | almost getting it together

Curry in a hurry.

I seriously had been craving curry so this was amazing – lots of veggies and chicken. I of course also had some rice (ugh but whatever).

I’m linking up with Jen from Peas and Crayons for today’s post. Thanks for hosting!

Chat with me:
What’s the best thing you’ve eaten this week? What food are you so over right now?

How to Roast the Perfect Kabocha Squash

how to roast kabocha squash pittsburgh | almost getting it together

Confession time: I had no idea what a kabocha squash was until I started reading HLB blogs. I probably had eaten one in a curry at some point and never realized it.

I forgot how much I loved winter squash until this past year. I’ve always been a fan of summer squash – but winter squash? They were shaped funny and how the hell are you supposed to cut one open? Then everywhere I looked there was a kabocha squash recipe – kabocha donuts, kabocha soup, kabocha pancakes, roasted kabocha. I couldn’t escape it so I had to find one to see what the buzz was about.

I finally found one little kabocha at Whole Foods in September. My first attempt at roasting it turned into me nearly slicing my hand off trying to cut it open – then drizzling it with agave and cinnamon. I started picking at it straight from the oven – and I was hooked.

Then, in true Pittsburgh form, kabocha was no where to be found. Angela and I even went to City Market in Columbus trying to find them from the farmers, but no luck. I even Googled “where to buy kabocha squash in Pittsburgh” – nothing.  If you know me, you know I don’t give up that easily.

Finally, after four or five different desperate Google searches, a Yelp review popped up of a Japanese market in Squirrel Hill. “Only place to find kabocha squash, or Japanese squash” some helpful Yelp-er told me. That person is a saint. If I knew where they lived, I would send them an Edible Arrangement*.

I didn’t go to this particular market right away. I was afraid of being disappointed. One day, my friend Jamie followed me to the mall, and I noticed an “Oriental Market” in the North Hills. I immediately turned and was the only white girl in there. No one knew what I was doing. I did, though. I headed straight to the produce section, and low and behold, sweet, sweet kabochas, I snagged two huges ones and gifted one to Angela since she had never experienced the delight it had to offer.

Then a few months passed (okay, maybe a month) and I didn’t head back out that way. I suddenly decided to stop by the Japanese market in the aforementioned Yelp review. They had one little kabocha. I asked the shopkeeper if he had more. “How many do you want?” I told him all that he had. He brought me out a box of four kabocha squashes.

how to roast kabocha squash pittsburgh | almost getting it together

Squash of my labor.

If there’s a run on kabocha squashes in Pittsburgh – I know why and I know who reads my blog in Pittsburgh and I’m going to be really pissed if I can’t find one. (Okay, I’ll help you out – the Korean market in Shadyside by the Laundromat also has them.)

Moral of the story: if you can’t find kabocha squash, head to an Asian grocer. They always come through.

how to roast kabocha squash pittsburgh | almost getting it together

Roast kabocha squash.

Perfectly Roasted Kabocha Squash
 
Prep time
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Total time
 
Author:
Recipe type: Side Dish
Ingredients
  • Kabocha squash
  • Coconut oil, either melted or spray
  • Cinnamon
Instructions
  1. Preheat oven to 425 F.
  2. Wash squash thoroughly because you can, and should, eat the skin.
  3. Put squash in microwave on high for 3 minutes. Let cool for a few minutes.
  4. Line a baking sheet with aluminum foil and spray with coconut oil.
  5. Cut squash in half and scoop out the strings and seeds.
  6. Once squash is cleaned out, cut in strips or wedges (I prefer strips).
  7. Line on baking sheet and spray lightly with coconut oil.
  8. Sprinkle cinnamon on squash.
  9. Bake for 40 minutes, turning halfway through. Don’t be lazy – it seriously makes a difference. Kabocha squash is the one place I don’t get lazy.

 

Chat with me:
What food do you love but you can’t find? Do you love kabocha squash? Has anyone ever sent you an Edible Arrangement? (I’ve never gotten one, if anyone would like to send me one please contact me for my info.)

*Edible Arrangements did not sponsor this post, but if they are reading this and would like to send me an Edible Arrangement to review, feel free.

Salted Caramel Chia Pudding

salted caramel chia pudding gluten free vegan | almost getting it together

Chia seeds are having a real moment. I personally love chia seeds, mainly because I have a fear of not getting enough omega-3s or fiber, and also a tablespoon of them can turn 1/2 cup of oatmeal into like 3 cups of oatmeal if you do it right. (Okay, maybe 2. Just add double the water). If you want to learn more about chia seeds (and seeds in general), Davida at The Healthy Maven had a great round-up of all thing seed.

Yes, if you live under the superfood rock, chia seeds are what makes chia pets. Also most things you should eat are plants so I don’t know why that scares you. Chia seeds also make pudding, without all the milk and sugar and crap JELL-O sticks in theirs (sorry, Bill Cosby). I’ve been seeing chia pudding everywhere and started craving it. I had a failed pumpkin chia pudding recipe… and then decided I wanted salted caramel pudding. I’ve been craving caramel pudding since I saw it on a post on Running with Spoons, but unfortunately caramel pudding does not exist in the US (or at least not in the greater Pittsburgh metro area grocery stores).

Even though this recipe looks time intensive, it seriously takes five minutes total. It’s kind of an overnight plus the whole next day sitting around waiting time, so start it before you go to bed (soaking the dates and almonds) then blend it all before you go to work/school/have a fulfilling life that doesn’t involve either of those (and then I’m extra jealous of your life and the fact you will be enjoying this delicious chia pudding). Make it for your next dinner party because it’s vegan, gluten free, paleo, raw – whatever, everyone can eat it unless they’re allergic to almonds.

salted caramel chia pudding gluten free vegan | almost getting it together

Topped with a little cocoa powder because life is short.

Salted Caramel Chia Pudding
 
Prep time
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Recipe type: Dessert
Serves: 4
Ingredients
  • 1 cup almond milk, separated into ½ cups
  • ¼ cup raw almonds
  • ¼ cup dates, pitted
  • 3 tbsp chia seeds
  • ½ tsp fresh lemon juice
  • ¼ tsp pink Himalayan sea salt (or normal sea salt)
Instructions
  1. Put almonds and dates in a small container and cover with water. Let sit overnight.
  2. The next morning, drain water from almonds and dates.
  3. Put almonds, dates, ½ cup almond milk and lemon juice into blender or food processor and combine until a liquid and no small parts remain.
  4. Put chia seeds in a container. Poor almond-date-almond milk mixture over chia seeds. Add remaining ½ cup almond milk. Cover and shake to combine.
  5. Let mixture sit at least 4 hours, or until chia seeds absorb all the liquid.
  6. Top pudding with sea salt and enjoy.
Nutrition Information
Serving size: 4 Calories: 98 Fat: 5.5 Carbohydrates: 12.3 Sugar: 7.4 Sodium: 163 Fiber: 3.7 Protein: 2.9

 

Chat with me:
What’s your favorite superfood? How do you like to eat it?

Please, Eat a D**n Salad (and Giveaway Winners!)

matcha green tea muffins by one ingredient chef | almost getting it together

First off, I wasn’t even going to post today but it’s Angela‘s birthday so basically this post is homage to her. If I had never met Angela, this blog wouldn’t be in existence because she gave me the courage to start my blog and write about things I wanted to write about, not what I thought I should write about (hence why I never post about clothes anymore – I do that enough at work!). Ang, thanks for making me a better person you beautiful girl, you.

nutty for life angela | almost getting it together

Look at those tans!

Back on track: If you know me, or even know of me, as a person, you should know that I love green things. And by green things I mean vegetables. I truly, truly haven’t met a vegetable that I haven’t liked (other than white potatoes, ew). I know it’s probably super obnoxious to people who can go days without consuming a vegetable, but I honestly just like them. A lot. I grew up eating a ton of veggies, I dabbled in vegetarianism in high school and college – I’m that person who chooses what she’s eating based on sides rather than the main course.

I originally made what I lovingly referred to as a “basic b***h shamrock shake” (because come on, what food/healthy living/lifestyle blog/anything with print doesn’t have a shamrock shake redux somewhere in the past 16 days?) for Davida’s Green Food Link-Up but like, I couldn’t be that girl (sorry if you were that girl). Then I made my mint chocolate chip overnight oats and my life was basically changed.

Today, in honor of St. Patrick’s Day, I wanted to showcase some green recipes I’ve either tried and loved or want to try because I think I’ll love them. In my honor today, I’m asking you to eat a salad, and if not a salad, please just eat something green that is natural and not from food dye. I swear it won’t kill you.

 

Oh, and without further ado… here are some people who #gotlucky thanks to random.org number selection! If you won, please e-mail me your full name and mailing address to cpisone@gmail.com!

nunaturals giveaway rafflecopter| almost getting it together

Chat with me:
What did you do for St. Patrick’s Day this year? What is your favorite green food?

Mint Chocolate Chip Overnight Oats and a Giveaway [Closed]

mint chocolate chip overnight oats | almost getting it together

As usual, I’m behind the times on green recipes. Since my birthday falls 10 days before St. Patrick’s Day, clearly I have other priorities in March.

I had actually been craving a shamrock basic b***h shake (i.e. a mint flavored smoothie in my world) but when I made it I just felt… basic and unoriginal. Maybe I’ll still post it because it was pretty good but whatever. (Has anyone seen the nutrition facts on a real Shamrock Shake? Ew. Just ew. I saw them while looking one up to show Davida what they were).

Then it came to me – mint chocolate chip overnight oats. I remembered I had Peppermint NuStevia and had yet to try that flavor. I actually originally made this with just mint and it wasn’t minty enough. True peppermint extract scares me because of a peppermint extract overdose incident (if a recipe calls for 1/8 tsp of peppermint don’t increase it) so I was glad to have a little dropper that held me accountable.

This oatmeal was amazing. So good I had to text Angela to tell her. Honestly it’s vaguely scary looking – I’m kind of self-conscious about how my food looks anyway (#foodbloggerprobs) and I was really self-conscious of this guy. But whatever, get festive and make a jar now – they’ll probably be great hangover food on the 18th. (Off topic: for a while, a kale smoothie was my go-to hangover cure.) Plus – they’re gluten free and vegan!

Mint Chocolate Chip Overnight Oats

mint chocolate chip overnight oats | almost getting it together

Sorry these photos are dark – natural light is no joke.

Mint Chocolate Chip Overnight Oats and a Giveaway [Closed]
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 cups spinach
  • ½ large banana
  • ½ cup rolled oats
  • ½ cup unsweetened almond milk
  • 2 tbsp cacao powder (or cocoa powder)
  • 1 tbsp chia seeds
  • 1 sprig fresh mint
  • 5 drops peppermint NuNatuals Stevia
  • 1 tbsp unsweetened carob chips
Instructions
  1. Put spinach, banana, almond milk, cacao powder, fresh mint, and peppermint stevia in your blender and blend until smooth.
  2. Put oats and chia seeds in a jar and shake to combine.
  3. Pour blender mixture into jar.
  4. Add carob chips to jar mixture.
  5. Shake well to combine.
  6. Refrigerate overnight and in the morning, top with Greek yogurt or additional carob chips!
  7. Try not to be self-conscious of your breakfast.
Nutrition Information
Serving size: 1 Calories: 333 Fat: 10.4 Saturated fat: 3.2 Carbohydrates: 57.0 Sugar: 12.2 Sodium: 166 Fiber: 14.5 Protein: 12.5

 

Now you can #getlucky and win a NuStevia prize pack that includes the peppermint, cherry vanilla and lemon flavors! I’m giving away four prize packs and this is open WORLDWIDE. You’ll also get some NuStevia packets for sweetening on the go. If you don’t think you’re lucky, you can score 15% off your purchase with BLG0614 on nunaturals.com.

Now for the not so lucky part… I am not currently self-hosting and the free version of WordPress has some serious limitations, so you have to enter by going to the Rafflecopter page. I hope this doesn’t deter you from entering. Feel free to leave me a comment or shoot me an e-mail if you have any problems entering and I’ll help you out. This giveaway ends at 12:00 a.m. on Monday, March 17th so enter now!

The giveaway is sponsored by NuNaturals but all opinions and recipe creations are my own. I was not paid for this post.

Chat with me:
What was your most memorable (or least memorable… haha) St. Patrick’s Day ever?

Autumn Vegetable Fritatta

autumn vegetable gluten free fritatta | almost getting it together

I know autumn is long gone (unless you’re in the Southern hemisphere, then it is just on the horizon), but this is what a certain someone asked me to make when I asked what they wanted for breakfast. 

My mom used to make frittatas pretty often. I used to think they were so fancy, but they were her way of using up whatever vegetables were leftover in the fridge. I honestly hadn’t really made more than one or two before (that honestly were just failed omelets, so I was so surprised when this one turned out.

I probably would have used gruyere cheese (let me know if you try it with that), but the pepper jack gave it a nice kick. Plus, I add Cholula to anything savory that stands still so it gave me an excuse to use my favorite condiment and a little bit of avocado for some healthy fat on the side. I actually ended up eating a slice of this cold one morning when I was particularly snacky and knew I would be ravenous in an hour so I just wanted to nip the hunger in the bud.

Autumn Veggie Fritatta
Serves six

autumn vegetable gluten free fritatta | almost getting it together

Serve this for St. Patrick’s Day since it has some green in it… right?

autumn vegetable gluten free fritatta | almost getting it together

Gotta Fritatta.

Autumn Vegetable Fritatta
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 6
Ingredients
  • 4 eggs
  • 5 egg whites
  • 1 chicken sausage link
  • 6 oz pepperjack cheese, grated
  • ½ cup butternut squash, cooked
  • 8 oz shitake mushrooms
  • 4 cups spinach
  • ¼ cup chopped green onions
  • ¼ cup almond milk, unsweetened
  • 2 tbsp garlic
  • 2 tsp olive oil
  • ¼ tsp salt
  • ¼ tsp crushed red pepper
  • ¼ tsp crushed black pepper
Instructions
  1. Heat a sauté pan or a cast iron skillet on the stove on low heat.
  2. Add olive oil & garlic. Cook garlic until fragrant, about one minute.
  3. Add chicken sausage and cook about 10 minutes or until nearly fully cooked.
  4. Add mushrooms and cook until soft, about 10 minutes (because you're on low heat).
  5. While mushrooms are cooking, mix eggs, egg whites, grated cheese, almond milk, salt and both peppers in a bowl and set aside.
  6. Add spinach, green onions and squash and cook until spinach is wilted, about 2-3 minutes. Continue stirring to make sure veggies are well mixed.
  7. Add in egg, cheese and milk mixture. Turn up heat to medium.
  8. Let sit on medium heat until fully cooked, about 10-15 minutes.
  9. Set oven to broil and pop pan/skillet in for 3-5 minutes until top browns.
  10. Serve with salsa, avocado or whatever else you like with your eggs.
Nutrition Information
Serving size: 6 Calories: 235 Fat: 15.1 Saturated fat: 7.6 Carbohydrates: 9.1 Sugar: 2.3 Sodium: 660 Fiber: 1.7 Protein: 15.4

 

autumn vegetable gluten free fritatta | almost getting it together

Look at all that vegetabley goodness.

 

Chat with me:
What’s your favorite way to eat eggs? What meal could someone cook to impress you?

What I Ate Wednesday [3]: 24 Hours in NYC

blueberry crumble overnight oats | almost getting it together

This past weekend, as part of my 6 week travel bender, I was in NYC. I was supposed to be in town a more substantial amount of time – 48 hours – but between a cancelled flight on Friday and changing my flight on Sunday because of the 1 millionth polar vortex of the year, I was in town for approximately 24 hours. It was for Carly’s birthday and I hadn’t seen her since Montreal so any amount of time was good time in my book.

The benefit of getting on an early morning flight last minute means you get upgraded to first class. I hadn’t sat in first class on such a short flight in such a long time (WOW I sound like a brat), so I forgot you get better snacks than peanuts or Biscoff cookies (not that I don’t love Biscoff cookies). Isn’t it annoying how on United you don’t even get any snacks? RIP Continental. Okay, flight rant over.

I didn’t eat anything from the snack basket but I did judge others around me for eating chips and Twix at 7:30 a.m. I had packed blueberry crumble overnight oats (recipe still being perfected, look for it soon). Yeah, I’m that freak who packs food for the plane. (#sorryimnotsorry) I did have a funny encounter getting off the train between terminals in Pittsburgh where a woman in sweats proclaimed, “I already smell ‘dem taters”. So basically my only airport breakfast option is McDonalds which clearly will never happen ever.

blueberry crumble overnight oats | almost getting it together

Overnight oats with a side of book and destroyed denim jeans.

After a short nap in NYC, I set out for a 10 mile run since the sun was shining and I knew #snowpocalapyse was upon me once again. I listened to two podcasts – both Dinner Party Download. About six or seven miles in I had half a coconut cream pie Larabar for a little extra fuel. I didn’t take a photo since I was running (obv) and I also think the other half is still in my jacket pocket. (The title of this blog is Almost Getting It Together, do you seriously expect more from me?)

coconut cream pie larabar | almost getting it together

Stolen coconut cream pie larabar photo from Larabar.com.

After my run, I set out on a mission to score Carly some much-needed birthday ginger ale and coconut water. The only store I know near her apartment is a Gourmet Garage so I made a huge salad to refuel incase she didn’t feel up to getting lunch.

gourmet garage salad bar salad  | almost getting it together

Huge salad: greens, grilled veggies, grilled chicken, artichokes & feta.

Before dinner I was obviously hungry again and Carly is the best and keeps yogurt at her place for me, so I had a yogurt with quinoa granola. The below photo is not the actual yogurt I ate because I forgot, but a yogurt from a few days before with blueberries.

 

yogurt mess | almost getting it together

Favorite thing to eat ever – yogurt with stuff on top.

We went to dinner at an Italian place called Morandi. I wanted yet another salad but since they couldn’t add protein and I knew I would be hungry in an hour without it, I went with lamb chops. They were a little heavy for me, especially because I had red meat already last week, but they were good. They came with roasted vegetables which definitely had bread crumbs which was totally unnecessary and not gluten-free friendly.

morandi nyc lamb chops | almost getting it together

Lamb chops from Morandi.

Later after we went to see Young the Giant in concert I had half a Kind chocolate and sea salt bar I found in my purse – craving chocolate, obviously.

Kind Chocolate & Sea Salt bar | almost getting it together

Stolen Kind Chocolate & Sea Salt bar photo from kind snacks.com

I vaguely feel like I don’t eat a balanced diet. Whoops. This is pretty decent for me when I’m traveling. Look for a post on how to eat healthy when traveling coming soon! (Monday night I ended up out late with Angela so it didn’t get written.)

Special thanks to Jenn from Peas & Crayons for hosting one of my favorite link-ups to read during the week!

Chat with me:
Have you been to NYC? Do you have any places you love to eat when you’re there?

Coconut Blueberry Quinoa Pancakes

Coconut Blueberry Quinoa Pancakes | almost getting it together

I had been craving two different breakfast foods – quinoa pancakes (which I had never had before but I often find myself craving foods I’ve never tried) and coconut blueberry waffles (alternatively, which I had never had). Luckily, President’s Day gave me a chance to create the breakfast food of my dreams since Saturday and Sunday breakfasts had been oatmeal (since I assumed I was doing a long run on Saturday then truly did a long run on Sunday).

Top these with coconut butter, almond butter, Greek yogurt and fresh blueberries for the full effect.

Coconut Blueberry Quinoa Pancakes

Coconut Blueberry Quinoa Pancakes | almost getting it together

The quintessential pancake shot.

Coconut Blueberry Quinoa Pancakes
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 1
Ingredients
  • ½ cup cooked quinoa
  • ¼ cup egg whites
  • ¼ cup coconut milk
  • ¼ cup fresh blueberries
  • 1 tbsp coconut flour
  • 1 tbsp shredded coconut
  • 1 tsp vanilla
  • ¼ tsp baking powder
Instructions
  1. Heat skillet on medium heat and spray with coconut oil (or whatever you use as a non-stick spray).
  2. Mix quinoa, coconut milk and egg whites in a bowl.
  3. Add coconut flour, shredded coconut, vanilla and baking powder and mix well. Coconut flour has a habit of sticking together – be sure to mix all of it out.
  4. Fold in blueberries
  5. Pour pancake batter onto heated skittle and let cook 2-3 minutes until bottom browns and is able to flip.
  6. Flip pancake and cook for another 1-2 minutes.
  7. Top with whatever makes your heart flutter and enjoy.
Nutrition Information
Serving size: 1 Calories: 186 Fat: 3.9 Saturated fat: 1.9 Carbohydrates: 24.4 Sugar: 5.3 Fiber: 5.4 Protein: 10.9

 

Coconut Blueberry Quinoa Pancakes | almost getting it together

Use the coconut butter. Trust me.

 

Chat with me:
Do you crave foods you’ve never had? What are you currently craving?

Bloody Mary Mussels

My dad could not stop talking about making mussels and more so, these Bloody Mary mussels he had at some brewery near Slippery Rock. On Valentine’s Day I was driving home from work, contemplating what I was going to eat for lunch because of course that was dependent on what I was eating for dinner, and called my dad to suggest we make mussels for dinner and be single together. So that’s what we did.

I had to think about what all types of things go into Bloody Marys to think about what should go into these little guys. My dad swears by Clamato juice but since they were already fishy (I think?) I decided to just use tomato juice. My dad also suggested Worchester sauce and horseradish because I totally would have forgotten about those. I was thinking garlic, Tabasco, celery, sea salt – all of the delicious accompaniments.

A quick Tabasco story because I know you all really want to hear it. When I was in Hong Kong and seriously jonesing for Mexican food, I would throw down approximately $30 USD for a burrito. Yeah, Hong Kong is expensive, but once you’re outside the US, Mexican food is few and far between. I didn’t have a kitchen. I had to go to extreme measures.

Anyway, back to the Tabasco. So we were at whatever the Hong Kong crappy equivalent of Mad Mex was (I seriously think it was Mad Mexican because a waiter gave me a sombrero one night when I was drunk and it said Mad Mexican or something on it. See photo below for reference) and we ordered margs (duh) and they were INSANELY sweet. Like way to sweet. So we poured Tabasco in them because what else are you going to do whenever you need a buzz to forget about the amount of money you’re paying for a burrito.

mexican food hong kong | almost getting it together

Said stolen somber – it says “Mexican with Attitude”

So these mussels were gone in like 5 minutes. They were delicious and super easy. Mussels seem scary to cook but they aren’t. Unless you’re allergic to shellfish and then they are scary because you’ll die.

Bloody Mary Mussels

bloody mary mussels | almost getting it together

Mussels – insanely easy to cook.

Bloody Mary Mussels
 
Prep time
Cook time
Total time
 
Recipe type: Dinner
Serves: 2
Ingredients
  • 1 lb mussels, debearded and rinsed in cold water
  • 1 lemon, juiced
  • 1⅔ cups tomato juice (PURE tomato juice, not crap from concentrate with sugar added or something)
  • ⅔ cup chopped celery
  • ⅓ cup chopped parsley
  • 3 tbsp fresh horseradish
  • 2 tbsp crushed garlic
  • 2 tbsp worchester sauce
  • 2 tbsp hot sauce
  • 1 tbsp olive oil
  • 1 tsp celery salt
Instructions
  1. Mix everything but mussels, garlic and olive oil together and set aside.
  2. Heat olive oil in a Dutch oven (or large sauté pan – anything large enough so the mussels can all be beside each other without being on top of each other) over medium high heat.
  3. Add in garlic and stir until fragrant, about one minute.
  4. Add mussels to pan. Put lid on top and allow to cook for 3-4 minutes.
  5. Check mussels after 3-4 minutes. If they are mostly closed, continue cooking for another 3-4 minutes, checking every minute to see if they are opened.
  6. Once they are all (or mostly) opened, add in sauce and stir well. Re-cover pan and allow to cook for another 1-2 minutes.
  7. MUSSELS ARE DONE! See, that wasn’t too scary, right? Enjoy your mussels as long as they are open. If they’re closed don’t eat them you’ll die.

 

bloody mary mussels | almost getting it together

These were devoured in less than 5 minutes.

Chat with me:
Is my writing on point today or what? And by point I mean ADD. Also – what is the most money you would ever pay for a burrito?

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