More Crack a lackin

Posted on July 3, 2017. Filed under: Appitizers, Uncategorized | Tags: , , , |

I’ve been working a LOT. Doubles most days, only have had 2 days off in the past month or so. I really haven’t had the time or the energy to make anything more than just my smoothies and salads, and that’s fine, but I’ve been getting the itch to cook.

Today I was supposed to go in for a lunch shift, but while I was on the train, the manager called me off, so I came back home. Now I don’t have to be there until about 2:30. I didn’t want to nap because I knew I’d be more groggy, so spinach crackers came into my mind.

Now, about a week ago, I decided no more processed or non fruit and vegetable carbs until my birthday. So, basically no bread, pasta, grains, crackers, chips, ect. Now, at the 2nd job, that’s been pretty easy. At Unos, not so much, but I pulled through just eating salads, veggies, hummus and almonds. I have to say, it’s been paying off. (That and the exercise) I can actually see my muscles changing and it’s kind of cool.

Now, that being said, I need more snacks, and yes, I know these crackers have carbs in them, however, I modified the recipe I found to use wheat flour and milled flax seed instead of while flour. That did mean I had to use a little more water, but that’s fine.

This recipe is very easy and takes very little time. It’s 100% vegan, and decently low carb, in my mind.

Whole Wheat and Flax Spinach Crackers

Here’s what to get from the store:

Wheat Flour
Milled Flax seed
Baking Soda

Whole Wheat and Flax Spinach Crackers
(Based Off Elephantastic Vegan)

1 cup wheat flour
2/3 cup milled flax seed
1½ teaspoons baking powder
1 teaspoon salt
1 tablespoon olive oil
¼ cup  or more of water
2 loosely packed cups spinach


  1. Pre-heat the oven to 400°F
  2. Wash the spinach and put it in a blender together with the water and blend until completely smooth.
  3. In a mixing bowl add in the dry ingredients, whisk and then add in the spinach-water and olive oil. Mix and knead with your hand until it’s a smooth dough. Add more flour if your dough is too sticky.
  4. On a floured baking sheet roll out the dough until thin and evenly.
  5. Cut it with a pizza cutter length- and width wise.
  6. Bake them in the oven for about 20 minutes (until they get crispy). 5 minutes in, if you would like, top with garlic powder and paprika.

I turn 32 on Saturday. I really am proud of myself, at 32 I’m in better shape than I was when I was 22. I have a great life, awesome people, I’m not only financially stable, I have money saved up. I have very little debt, in fact I could pay it all off today if I wanted (I’d have no savings, but I could). The management and Unos loves me (like, really though) and I’m getting along pretty well at my new job.

While I’m not working some high paying job, or stage managing all the time, I’m happy. If you had told me 10 years ago where I’d be now, I wouldn’t have believed you, but I’m glad where my life has taken me. Sure, not everything has been the best, but that’s ok, life has ups and downs. I can’t wait to see what the next 10 years will bring me.



Read Full Post | Make a Comment ( None so far )

Sometimes, we make mistakes

Posted on May 12, 2017. Filed under: Breakfast, Uncategorized | Tags: , , |

I was really excited to try this recipe.  I wanted something with less processed carbs, but man, these waffles were dry! Even adding a peanut butter yogurt topping with strawberries didn’t help. I’m going to post the recipe anyway, but man, beware if you eat them. I had added rhubarb to them as well, but not all of it cooked so I think that was not a good choice. That one was my mistake, using the recipe was only half mine. Def not going for anything “low carb” or “gluten free” or “keto” if I’m making anything bread related.

Here’s what to get from the store:

Milled Flax seed
Chia Seed

Flax Waffels
(From Healthful Pursuit)

2 cups roughly ground golden flaxseed
1 tablespoon gluten-free baking powder
1 teaspoon sea salt
10 tsp chia seed with 15 tbsp warm water
½ cup water
⅓ cup avocado oil or extra-virgin olive oil or melted coconut oil
1 tablespoon fresh herbs (if making savory) or 2 teaspoons ground cinnamon

  1. Place your waffle maker on the counter and heat on medium, or your desired setting for crisp waffles.
  2. Combine flax seed with baking powder and sea salt in a large bowl. Whisk to combine fully and set aside.
  3. Add chia seeds, water and oil to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture.
  5. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  6. Add in your fresh herbs or stir in the ground cinnamon.
  7. Divide mixture into 4 servings. Scoop each; one at a time, onto the preheated waffle maker and close the top. Cook until it beeps and repeat with remaining batter.

Maybe I did something wrong, but these poor things were pretty much not the best. Maybe you’ll have better luck, which is why I posted it at all.

Read Full Post | Make a Comment ( None so far )

Where the Cookie Crumbles

Posted on February 24, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , |

So I made these the same time I made everything else last Thursday, I was planning on just waiting to post it until this week because I originally had no time to cook this week, but mother nature decided to step in. (I’m currently working on some Whole Wheat Oatmeal Bread).

I’m always looking at different ways to use up bananas I didn’t eat. Luckily since I eat one almost every day, I generally don’t have any that get to far gone, but sometimes I do. I wanted to make something healthy that I could bring to work with me for breakfast.

Even though they’re technically cookies, they’re actually very good for you. I added flax and chia to the recipe I found, so once again, they’re full of fiber. They aren’t too sweet but they do satisfy that craving if you so want.

This recipe is very easy and takes no time at all. I used less honey than the suggested because I did want to keep sugar content a little lower.

Banana Breakfest Cookies

Here’s what to get from the store (you do need old bananas):

Almond Butter
Dried Cranberries
Dried Dates

Banana Breakfast Cookies
(Based off Five Heart Home)

2 cups quick oats
1/2 cup Flax
1/4 cup chia seeds
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large bananas (ripe or slightly overripe), mashed (about 1 cup)
1/2 cup almond butter
1 1/2 tablespoons honey
1 teaspoon vanilla
1/2 cup dried cranberries
1/2 cup dried dates

  1. Position rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Measure oats, flax, chia, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine. Stir in mashed banana, almond butter, honey, vanilla, cranberries, and dates. Scoop dough using a scant 1/4-cup measuring cup for form 12 cookies. Flatten the top of each cookie on the baking sheet and bake for 14 to 16 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.

The wind is the worst, here in NWI there isn’t anything to hold the wind back, so even if there isn’t that much snow, the wind can make it look like white out conditions. Also, my complex makes its own wind tunnel, so outside sounds like about a hundred ghosts are having a party.


Read Full Post | Make a Comment ( None so far )

Nanna Muffins

Posted on February 5, 2016. Filed under: Breakfast, Uncategorized | Tags: , , |

Two posts in one day!

I had some bananas that were getting a little dark, and I could have just made regular muffins, but I thought “Why not make them full of fiber!” I had extra flax seeds, so why not, right?

This recipe is so easy and takes very little time. It’s also very fiber-rific, so be careful if you don’t eat as much fiber as I do.

Banana Flax Seed Muffin

Here’s what to get from the store (remember, old bananas though)

Flax seeds
Chia Seeds

Banana Flax Seed Muffins

2 over ripe banans, mashed
1 egg
1 cup flax seeds
3/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/4 cup oatmeal
Chia Seeds

  1. Grind your flax seeds in a coffee grinder until fine.
  2. Add the flax seeds and the egg to the bananas and mix.
  3. In a seperate bowl, mix the dry ingredients and sprinkle chia seeds on top, then mix them in as well
  4. Add the dry ingredients into the bananas mixture. Put into greased cupcake pans.
  5. Bake in a 350 degree oven for 20 minutes.

My fingers are sticky, and there was something on my arm. My life is a bunch of mysteries. Clumsy, clumsy mysteries.

Read Full Post | Make a Comment ( None so far )

  • Fooddays

    July 2018
    M T W T F S S
    « Feb    

Liked it here?
Why not try sites on the blogroll...