I’m Alive!!!

Posted on February 15, 2018. Filed under: Breakfast, Uncategorized | Tags: , , , |

Well, mostly. Remember my post last week saying I woke up feeling a little weird? I really wish that’s where it stopped. I actually think I got the flu for the first time since I was a kid. I’m feeling better now, but Thursday to Monday were not fun. Muscle aches, angry stomach, the works. Whenever I’m sick, I tend to not pay attention to diet because I don’t eat enough so anything is good to get calories in.

I started feeling better yesterday. Sure, I’m still a little congested and my energy level is a lot lower than normal, but I don’t feel miserable anymore. (Part of me wants to do something, other part of me just wants to nap)

I had a craving for pancakes (mainly because Hulu has 2 different pancake commercials it was cycling through) and decided to make a breakfast pancake out of the chickpea flour I had. I found a vegan recipe that seemed pretty solid.

The recipe is very easy. It doesn’t have a ton of sweetness in it, however, if you use coconut oil in your pan, the oil will add a sweetness (be careful though, smoke point on coconut oil is lower than most, my apartment is smoky.) To spice them up, I topped them with chopped pecans, pink lady apples and honey.

Vegan Chickpea Flour Pancakes

Here’s what to get from the store:

Chickpea flour
Baking Soda (I used powder, it’s 3x the amount of soda called for)
Coconut Oil
Ground Flax Seeds
Almond Milk
Pancake toppings

Grain Free Vegan Pancakes
(From Health is Happiness)

1 1/2 cups chickpea flour
1 tsp ground cinnamon
1 tsp baking soda
3 tbsp ground flax seed + 9 tbsp warm water
1 tsp vanilla extract
1 1/2 cups almond milk
coconut oil for cooking

  1.  Combine the ground flax seed in a small bowl with 9 tablespoons of warm water and mix well. Set aside for 10 minutes.
  2.  Combine the flour, cinnamon and nutmeg together in a mixing bowl.
  3. Combine the almond milk, vanilla and flax together. mix well.
  4. Add the wet mixture to the dry and mix well.
  5. Preheat a non-stick pan on medium heat. Add a little coconut oil and spread around the pan.
  6. Add about a 1/4 cup of batter to the pan. Cook for a few minutes on one side, flip and cook a couple more minutes on the other side.
  7. Remove from pan, keep warm on a plate, and repeat until all the batter is done.

I haven’t really gone out and done anything in the past week because I felt so bad. I had planned to get sushi last Saturday after work, but my body had other plans. Since I’m feeling better, I want to go do ….something. I just don’t know what that is. I should probably give myself another day, but who knows. Maybe something interesting will come up.

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What can’t they do?

Posted on February 8, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

You already know my sweet potato addiction. I am still shocked it took so long for sweet potato fries to become popular. They’re way better than regular fries (even though, fresh cut fries are pretty fabulous)

I was on Pinterest for about a second (that’s where I get a lot of my ideas, it seems) and I saw a pin for sweet potato crust pizza. While the pin didn’t link to an actual recipe, I was able to google one pretty quickly, and decided on one from Food Network. I mixed it up a little, because I didn’t have the exact ingredients they called for, but it still turned out pretty awesome.

This recipe is super easy, I’m only going to post for the crust and the pesto, because it’s pizza, you do you when it comes to pizza.

Here’s what to get from the store:

Sweet potato
Chickpea Flour
Flax Seed

Sweet Potato Pizza Crust
(Based off Food Network)


1 tablespoon plus 2 teaspoons olive oil
1 medium sweet potato (about 10 ounces), peeled and cut into 1-inch cubes
1/2 cup Chickpea Flour
1/4 cup grated Parmesan
1/4 teaspoon kosher salt
1 large egg 

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
  2. Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
  3. Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.

Spinach Almond Pesto

2 cups spinach
3 cloves garlic, peeled
1/2 cup almonds, smashed
2 tbsp flax seeds
1 tsp lemon juice
1-2 tbsp olive oil
Salt, pepper, paprika, red pepper flakes

  1. In your food processor, put everything but the olive oil and lemon juice. You may not fit all the spinach in at one time, that’s ok. Blend it down, and add the rest.
  2. While it is blending, add the oil and lemon juice. Blend until smooth, taste to adjust seasonings. If it looks a little dry, add more oil. Serve on your favorite bread, or pizza.

We finally got snow to stick here, and I was actually surprised. Normally by now we have a lot of snow, but this year, (and last) not so much. I’m kind of glad, it’s been warmer because of it.

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Posted on February 8, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

It’s my day off, I should be doing my taxes, but I woke up not feeling great so I’m using that as an excuse to not to them, I’m using this and the next post to avoid doing them. (They’re not going to take long, but whatever)

Monday I picked up a morning shift and it was…slow. I got cut at 2 and had to figure out what to do with the rest of my day. I remembered when I had been googling recipes for chickpea pasta I had seen recipes for chickpea pancakes. I didn’t want to have a sweet pancake, but I was able to find a recipe for a savory pancake.

The recipe I found was very simple, and I was able to add more vegetables to it. In retrospect, I would have made two pancakes instead of one, because the giant one is super hard to flip. I had to flip it out of the pan on to a plate and put it back in. It only ripped a little.

Now, I used some non-vegan toppings (Sriracha Greek Yogurt and some cheese) but the actual recipe is 100% vegan so you can top it with whatever you like. The orginal recipe calls for avocado topping and a cashew cream, which, if I had either, I probably would’ve tried it out.

Savory Chickpea Flour Pancake

Here’s what to get from the store:

Chickpea flour
Green Onion
Button Mushrooms
Mini sweet peppers

Chickpea Pancake
(Based off Oh She Glows)


1 green onion, finely chopped (about 1/4 cup)
2 mini sweet peppers, diced
1/2 cup chickpea flour (also known as garbanzo flour or besan)
2 cloves garlic, diced and smashed
1 green onion, diced
2 button mushrooms, diced
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
pinch red pepper flakes (optional)
1/2 cup + 2 tablespoons water

  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
  3. Add the water and whisk well until no clumps remain. Whisk until there are a lot of air bubbles in the batter.
  4. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
  5. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
  6. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

I bought a small Aerogrow system last week, just with three little pods. I planted a lettuce, dill and a basil. The lettuce has sprouted and has been growing for a few days, and the basil sprouted Saturday night and is getting pretty big. I think I’m going to get another system so I can grow some tomatoes to I think. (I gotta thank my friend Nell, she got one for Christmas and I decided to copy. )


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Posted on February 2, 2018. Filed under: Snacks, Uncategorized | Tags: , |

Growing up I didn’t eat much spicy food, mom doesn’t like it so she never made it. So, because of that, I was a little afraid of things considered spicy. The first thing I ever liked that was spicy was the Hot BBQ sauce from Bdubs when I was working there. That started a love affair with spicy food.

Fast forward a few years, and I’m adding pickled jalapenos to the pizzas I get at work. There’s something about the heat of the spice and the bite of the vinegar that I just love.

Sunday I thought, why am I not pickling jalapenos at home? I’ve pickled cucumbers and onions, peppers couldn’t be much harder, and I was right. It took me all of 20 minutes to get them in the jar, and I know they’re going to be good.

Pickled Jalapenos

Here’s what to get from the store:

Whole Jalapenos
White Vinegar
Kosher Salt

Pickled Jalapenos
(From All Recipes)

3/4 cup water
3/4 cup distilled white vinegar
3 tbsp white sugar
1 tbsp kosher salt
1/2 tsp pregano
1 clove garlic, diced
10 jalapenos, sliced

  1. Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
  2. Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

Weirdly enough, even though I’ve been up since 5:40 AM, I’m wide wake and it’s 9 pm. I’m going to be a zombie tomorrow.

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Happy Dance

Posted on February 2, 2018. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Man, I’m going to gloat for a second, I’m a phenomenal cook. Like, really. Today’s dish actually made me giddy. Cooking itself isn’t really that hard, as long as you can follow directions, you can cook. But, it does take some imagination and willing to try to make a good cook.

A while ago I discovered the chickpea pasta you can buy at the store. Sunday I thought, why can’t I just make it at home? I’ve made other pasta at home, so why not this stuff? Like anything else, there’s a ton of recipes for it online, but I wanted to go no grain, and was able to find a really easy, vegan chickpea pasta from Wholefully.com

This recipe is SUPER easy. The pasta has only 3 ingredients. And, even though it has a nutty flavor while raw, it tastes and feels like normal pasta. It is a little too dry to put through a pasta roller, but it cuts and shapes very well. I decided to do caprese because I did want something light, and the shrimp because it was $6.99 a pound. (That’s a lot of shrimp, people.)

Chickpea and Flax pasta, pre boilShrimp Caprese Chickpea and Flax Pasta

Here’s what to get from the store:

Chickpea flour
Milled Flax seed
Fresh Mozzerella Balls
Fresh Basil
Roma Tomato
Raw Shrimp

Chickpea Caprese Pasta
(Pasta recipe from Wholefully.com)

For the pasta

2 tablespoons ground flax seed
6 tablespoons warm water
1-3/4 cup chickpea flour (plus more for rolling)

Shrimp Caprese

6 raw shrimp, peeled and deveined
1/2 Shallot diced
2 cloves garlic, diced
1/2 Roma Tomato, diced
5 leaves basil, diced
1 small mozzarella ball, sliced
Splash of lemon juice
Splash of Balsamic
Salt, pepper, red pepper flake

  1. In a small bowl, whisk together the flax seed and warm water. Set aside for 5 minutes, or until thick and gelled.
  2. On a large baking board, pile chickpea flour and make a well in the middle. Pour in flax seed mixture in the well.
  3. Begin gently mixing the flour with the flax seed mixture until well combined. Form dough into a disc and wrap in plastic wrap and let rest at room temperature for 20-30 minutes.
  4. After resting time is up, bring a pot of salted water to a boil.
  5. Divide dough disc in halves or quarters (depending on how big your rolling surface is) and roll out to very, very thin on a floured surface.
  6. Trim dough into desired pasta shapes.
  7. To cook, drop pasta into rapidly boiling water. Cook for 2-3 minutes or until all pasta is cooked through. Keep a close eye on it, because it’ll overcook quickly. It is still delicious when overcooked, just fragile. Drain and serve!
  8. While you’re waiting for the water to boil, saute the shallot and garlic until fragrant.
  9. Add the shrimp, saute until mostly cooked, add the lemon juice then the vinegar.
  10. Once the pasta is cooked and drained, add it to the shrimp along with the tomato and basil. Taste to adjust seasonings
  11. Mix everything together and take off the heat. Add the cheese and mix until incorporated.

The pasta recipe makes more than enough for one serving, but you can wrap the remaining dough and put it in the fridge, it should hold.

The great thing about pasta is that you can make it whatever you want. Since this recipe is vegan, it’s even easier. Don’t want the cheese? Tomato and basil. Add more veggies, hell, cover it in butter and cheese. Pasta, like a lot of the carby foods (tacos, pizza, sandwiches) is so customizable, and I love it.

Had my first 8 am open training shift today, and, of course, my body didn’t want to go to bed last night. The shift was slow, but it went well. That job is awesome.

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Pass the beans!

Posted on January 14, 2018. Filed under: Main Course, Uncategorized | Tags: , , , , , |

If you’ve been reading my blog for a while, you know I like a few things: beans and salmon. I don’t eat a lot of meat, but salmon is one of the things I do eat. I love salmon, it’s got great flavor, it’s easy to cook, and it’s very healthy for you.

Today I went down to work and walked in to an almost empty restaurant. I was supposed to be the 2nd bartender for the day, but it was noon and there was almost no one there. The manager said if I wanted, I could go home. Normally I’d want to stay, but it’s been nice taking the break. I waited about an hour just talking to people before I actually left, but not much was happening at the bar, so I felt pretty good leaving. I had to get some olive oil, so I stopped at Jewel before the train. Next thing I knew, I was also grabbing my favorite chickpea pasta, Banza and decided I needed salmon. Don’t ask me why.

I discovered Banza a few months ago, when I first was trying to eat less grains. It’s a pasta made of chickpea flour, making it high in protein, fiber, and lower in carbs. It’s one of the few gluten free, grain free pastas that doesn’t cook weird. It has the same texture and flavor as real pasta, and even cooks like it.

This recipe is very easy, and you may even have some of the ingredients in your fridge. It’s high in protein and very filling, so your hungry winter stomach will be satisfied.

Here’s what to get from the store:

Banza Pasta
Button Mushrooms
Red Potato
Sav Blanc
Lemon Juice
Mini Sweet Peppers

Easy Baked Salmon with Chickpea Pasta

6 oz salmon
2-3 rings red onion
5 cloves garlic, divided
2-4 oz Chickpea Pasta
1/4 red onion, diced
5 button mushrooms, sliced
2 mini peppers, diced
1 small red potato, diced
1/4 cup chickpea
1 cup white wine
Splash lemon juice
Salt, pepper, paprika, red pepper flake, Cayenne, parsley, basil

  1. In a cast iron skillet or oven safe pan, put some olive oil, one of the onion rings, and a garlic clove. Put the salmon on top, salt and peppered on both sides, 2 more onion rings and 1 more clove of garlic. Put in a 350 degree oven. Flip about five minutes in, cook until your desired doneness.
  2. In a saute pan,  saute the garlic and onion until translucent. Add the potato, pepper and mushrooms. Saute until slightly cooked.
  3. Deglaze the pan with the white wine, bring to a simmer. Add the lemon juice and reduce. Taste to adjust seasoning.
  4. Add the cooked pasta to the sauce, cook until the sauce is mostly absorbed into the pasta. Top with parsley and basil.

Yesterday was my first day training in the kitchen for my management training. It ended up being a lot easier than I thought because we weren’t that busy. I cut a lot of onions. So many my hands smelt of onion until about an hour ago. However, I did get to actually build some pizzas and that was pretty fun. And, the guys in the kitchen were pretty helpful, I only got made fun of for being slow (and I got to make fun of them because I was the only one who didn’t cry like a baby during the onion cutting!)

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Patty cake, patty cake

Posted on January 10, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

I’m sure you’re tired of my sweet potato obsession, but I’m not, so here we are. I’ve added them to my grocery list, and I eat one a few times a week. That was actually thanks to Sergio, one of my coworkers. Saturdays when we work together he’ll throw two of them in the pizza oven for us. I’ll add BBQ sauce, cheese and onion to make a BBQ sweet potato.

Now, I can’t eat that every day, I’ll get bored. But, there are a lot more things one can make with sweet potatoes; veggie patties for instance. Kati made some sweet potato veggie burgers when we hung out on Saturday, so I wanted to expand on that. And of course, I went a little nuts. The patties ended up being a little lose because I didn’t want to put flour in them (used milled flax seed but didn’t have a lot), but they still cooked really well.

This recipe is vegan at the start. I put cheese on top of mine (are you surprised?) but you don’t need to put dairy on it. You also don’t have to leave out the bun like I did. While it does take a little while, it’s only because the sweet potato takes a while to cook. You can shorten the cooking time by slicing the potato.

Sweet Potato Veggie patty with fried egg and a side of avocado egg salad.

Here’s what to get from the store:

Sweet Potato
Button mushroom
Black Beans
BBQ Sauce
Roma Tomato
Red Onion
Mini Sweet Peppers

Sweet Potato Veggie Patty

1 sweet potato
4 button mushrooms
1 cup spinach
1/2 can black beans, drained
1/2 can chickpeas, drained
1/2 red onion, diced
5 cloves garlic
1 cup milled flax seed
1 tbsp BBQ sauce
Splash lemon juice
Salt, pepper, paprika

  1. Wrap your sweet potato in foil and bake in a 450 degree oven for 45 mins or until cooked through.
  2. In your food processor, put the mushrooms, spinach, beans, onion and garlic. Blend until a little smoother. Cut your potato a little bit and add it to the blender. You can leave the skin on or take it off.
  3. Add the BBQ sauce, lemon juice, flax seed and seasonings. Blend until smooth. Taste to adjust seasonings.
  4. To help firm up the mixture, refrigerate for 6 hrs to over night.
  5. Oil your cast iron (or oven safe skillet) pan. Make balls out of your mixture and flatten them slightly into your pan.
  6. Put the pan into a 350 degree oven. Cook 10 minutes on each side, or until browned. You can add your cheese at this point to melt it, or take it out of the oven.
  7. Serve with your favorite toppings, such as a mild pico de gallo, fried egg, bbq sauce, ect.

Milk Pico de Gallo

1 Roma tomato, diced
1/2 red oinon, diced
2 mini sweet peppers, diced
1/2 tbsp lime juice
1 tbsp lemon juice
Salt, pepper

  1. Mix everything together in a bowl, taste to adjust seasonings. Serve on your favorite burgers, tacos or eat with a spoon.

Today it was about 45 degrees, I have the day off and decided to take a walk. I ended up walking down to the beach, and it was actually nice. Sure, there was still some snow, but it was nice. Even though part of the lake has frozen in areas, it was actually warmer near the lake. There’s something calming about standing on an *almost* empty beach staring out at the water. Even without the sun, it was still really nice. Find your calm space.

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Finger Foods

Posted on January 5, 2018. Filed under: Appitizers, Uncategorized | Tags: , |

When I made that soup, I had to buy a bag of red potatoes (at Aldi you can’t just buy one of some things) and I had been trying to figure out what to do with them. I don’t have a fryer (nor do I want one) but I thought baked chips with some dip would be great.

I had a can of Shady Aftermath, a porter from Buckledown Brewing and thought it would be great for a dip. See, I like the flavor of porters but I can’t ever drink a whole one (they’re so heavy), but I do like cooking with them. Originally I thought maybe I would make brownies with it, but changed my mind.

This recipe is very easy, and since I used red potatoes, the cooking time isn’t as long as some potatoes. It isn’t vegan, but that is easy to fix by substituting your favorite non dairy cheese and yogurt.


Here’s what to get from the store:

Red potatoes
Shredded Cheddar (or your substitute)
Greek Yogurt (or your substitute)
1 can dark beer
black beans

Baked Topped Potato Rounds

2 red potatoes, sliced thick
Black beans, divided
Shredded Cheddar
Salt, pepper, paprika

  1. Use the thickest part of your mandolin to cut your potato rounds. Place them on a baking sheet topped with seasonings and olive oil. Bake in a 350 oven for about 15 minutes or until mostly cooked through.
  2. Top with the black beans and your choice of cheese, and bake again to melt. Top with the Greek yogurt beer sauce.

Greek Yogurt Porter Sauce

1 can porter
1 cup Greek yogurt
1 tsp lemon juice
1 tbsp Dijon
Salt, pepper, paprika, tumeric

  1. In a sauce pan, bring the beer to a boil, lower the heat and reduce by half.
  2. Add the beer to the yogurt with the lemon, mustard and seasonings. Mix to incorporate and taste to adjust seasonings.
  3. Use as a dip or top your favorite foods.

I think I’m getting a hold of this relaxing thing. I think. I played the Sims all night last night, which was a lot of fun. I did wake up today, work out and ran to Target (I spent $100, but to be fair, it was work clothes…and socks), and now I’m going to try to do very little, but it is hard when you have a lot of energy. Either way, I’m having the best day.

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Posted on January 4, 2018. Filed under: Side Dishes, Snacks, Uncategorized | Tags: , , , , |

Food puns are so much fun.

Months ago, I bought an egg white salad from Trader Joe’s, it was good, but I thought it could be a lot better. I like my egg salads to have a little bit of heat.

This recipe is very easy, good for you, and full of protein. (No mayo!)


Here’s what to get from the store:

Eggs (hard boiled or not)
Greek yogurt

Protein Pack Egg Salad

6 hard boiled eggs, chopped
1 avocado
1 cup  Greek Yogurt
Splash of lemon juice
Salt, pepper, paprika, cayenne

  1. Mix everything together, taste to adjust seasonings. Serve with a side of black beans.

Hopefully in the next few coming weeks I’ll be able to post some more complicated recipes, but I’m glad to just be posting again.

The problem with being a workaholic (which I very much am), is that you need to be doing things at all times, I have to adjust to doing less now. It’s going to be hard, but very important.

My goal this winter is to not let my winter depression get me down. Granted, now the problem is that it’s super cold and I don’t want to leave my apartment. But, I’ve been taking vitamin D every day since about October and that has been helping (and my hair is even thicker and more healthy? I didn’t think that could happen). It has also been a lot more sunny so far, so that has also been helping.

I know people say every year this is their year, and I’m not saying that, but I do have a good feeling about this year. I know there’s going to be some ups along with the downs, and the key is to take the downs in stride and not let them get you down. And, if that means you need outside help, that’s fine.

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I’m Back Baby!

Posted on January 4, 2018. Filed under: Main Course, Uncategorized | Tags: , , , , |

Guys it has been a LONG few months. From the time I started working at my second job, I had maybe a week off total. It’s been exhausting, to say the least. Even if I’ve had time to cook, I hadn’t had time to post anything. I’ll be posting 2 posts today (should be 3, but I can’t remember all that went into my curry, sorry!)

Now, you must be asking, “How does she have time to post stuff now?” Well, I left my second job a little after Christmas because I’ll be training to shift supervise at Unos, and I’m pretty excited about it. Sure, I’ll be working a lot, but not nearly as much has I have been.

Now, onto the food, tha’s why you’re here, right? Few weeks ago I was really wanting potato soup (again, I know), but it’s my favorite thing. I wanted to make it easy on myself and make it in my crock pot.

Nice thing about crock pot cooking is that you set it, leave, come back and the food is done. Nice thing about vegan crock pot cooking is that it takes even less time to cook.

This recipe is SO easy. If I do it again, I would put less jalapenos (in retrospect, 2 full unseeded jalapenos were too many) it’s also vegan, AND it has beer.


Here’s what to get from the store:

Vegetable broth
Sweet Potatoes
Red Potatoes
Button Mushrooms
Black beans
Beer of your choice (I used Three Floyds Alpha King)

Easy Two Potato Beer Soup

2 Sweet Potatoes, diced
2 Red Potatoes, diced
1 Jalapeno, diced
5 cloves garlic, smashed
1 yellow onion, diced
5-6 button mushrooms, sliced
1 container vegetable broth
1 bottle of beer
1 can black beans
Salt, pepper, paprika, cayenne

  1. Throw everything but the beans and mushrooms into the crock pot. Season just a little but, and turn the pot onto high.
  2. Once everything is cooked through, place a good amount of the soup into your blender and blend until smooth. You can put as much or as little as you like, depending on how chunky you want your soup.
  3. Add the black beans and mushrooms and cook a little longer.  Taste to adjust seasonings.

That’s it!  One of the easiest things I’ve made in a while, and it lasted a while so I had warm food for a week.

I’m going back to just doing grains on the weekends; just fruit, veggies and maybe meat during the week. I want to see how cut I can get before I go on vacation, worked before my birthday, it’ll work again.

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