…my new addiction

13 12 2010

i’m not afraid to admit that i’m a creature of habit.

i take the same routes, i wake up at the same time every day, i end up listening to the same songs over and over until i get sick of them, i end up with the 15 grey shirts in my closet, and i eat the same things every day until i get sick of them.

well, my friends… these wraps are my new habit. every day, i have to have them. i’m addicted. they’re delicious. they are total comfort food, but yet somewhat healthy.

and the best part? it’s just three ingredients.

brown rice wraps + homemade hummus + daiya mozzarella cheeze + 2 minutes in the toaster oven = my new heaven on earth. ooo baby.


…homemade larabars

23 11 2010

so i LOVE larabars. like, love love. they-are-so-easy-to-stash-in-my-purse-and-be-a-healthy-but-yet-dense-snack kind of love.

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however… they get pricey. so about a year ago, i started making my own to save a few dimes.

being the sweet tooth i am, i played with the original cashew cookie flavor and added vanilla and chocolate chips.

AND THEN they introduced the new chocolate chip cookie flavors! for a reason unbeknownst to me, my whole foods doesn’t sell them, but i finally tracked a pb chocolate chip cookie dough bar down last week… and boy oh boy, did i have a lot to learn!!!! i needed WAY more chocolate!!!!

and so began my love affair with my larabar inspired bars. mmmm.

in a food processor, throw in a cup of cashews and 3/4 cup of dates. add a heaping cup of chocolate/carob chips and about a teaspoon of vanilla and a dash of cinnamon…. give them a whirl (or… pulse repeatedly every so often as to not scare your new puppy)… and throw into your pan…

then with your fork firmly press them down into your pan. you can make them as thick as you like (thicker the better to me!)and then slice once they’ve refrigerated and set. in order to maintain self control, i wrap them up into single servings and the love affair continues… look, even the boss is interested! 

…the easiest peanut butter cookies known to man

18 11 2010

so after having a gluten-free peanut butter cookie in des moines this weekend… i’ve been obsessed with making some of my own. then, tina mentioned this recipe this afternoon… and although i had to teach tonight and wanted to come home and crash… i couldn’t resist… and they were TOO easy, and MORE than worth it… these are so yummy, moist and thick- and literally- just peanut butter, sugar, and an egg. it doesn’t get any easier (or delicious) than that!!! seriously, try these tonight… you’ll thank me later!

…wine flights

16 11 2010

i’m definitely one of those people who can easily get stuck in a rut when it comes to foods and drinks… sure, its fun to try new recipes, but when it comes to ordering the unfamiliar… i tend to stick to what i know.

…which is why i LOVE wine flights! i get 3 small samplings of wines… and i know i’m bound to like at least one! 

i ordered this delicious flight at centro in des moines this weekend… not only did i like all three, but i felt inclined to buy a bottle of the first one (a barbera d’asti) as soon as i landed in chicago…

mmm is it too early for happy hour?

…cinque e’ cinque

12 11 2010

i recently heard about a product called “cinque e cinque,” which is basically a chickpea frittata of sorts made with chickpea flour. my first thought was… mmmmpizzaaaaaa. ever since i’ve had to start my new diet (no wheat, no dairy) all i dream about is pizza!!!! so, i thought this would be the perfect opportunity to make my own version that is tummy friendly…. and boy, was it delicious! and the opportunities are endless! i can’t wait to play more, but here is my first experiment!

cinque e cinque pizza frittata

1/2 package of lucini cinque e’cinque

1 tbsp of olive oil

about a cup of spinach

3 tablespoons of tomato paste

1 cup of daiya vegan mozzarella cheeze (or regular cheese)

salt, pepper, and garlic to taste

prepare the cinque e’ cinque according to directions. once it is in its cast iron skillet (heavy duty pie pan), flavor with your salt, pepper, and garlic and then layer in your spinach, little droplets of tomato paste, and cheese cheeze. put in the over for 500 degrees for 12-14 min, and then leave the oven door ajar and let it cook for another 6 (lets in the humidity). once the edges are lightly brown, it is ready (even though it doesn’t look it!)

let it cool for minute or two and slice yourself out a piece!!!! it definitely is more of a frittata then a pizza, but it is absolutely delish! enjoy! 🙂

next time, i’m going to try to add the tomato paste to the dough… and play around with the thickness to see if i can get it a little thinner.

…blog update!

10 11 2010

i added a new page with all the recipes / recipe links of everything i’ve posted thus far… and will continue to update! 😉

check it here!

happy hump day! 🙂

…whole foods lincoln park

10 11 2010
 so, you can probably tell that i’ve been pretty busy lately (baby showers, working, teaching, and running, oh my!)… hence, the lack of recipes because not only have i not had time to cook since the black bean/sweet potato burgers, we pretty much have no food in our apartment! which is why i am SUPER siked for my trip to whole foods lincoln park tonight!

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for those of you who have never been… this is the holy grail, the MECCA, if you will, of whole  foods. quite literally, it is the largest whole foods in the country. not only does it have oodles and oodles of fresh produce,

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but theres a wine bar, a bar/bar (and you can drink while shopping… how convenient!),

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tons of samples, every kind of gluten/wheat/dairy free product known to mankind, and of course, their famous hot bar along with a gigantic cafeteria, complete with outdoor and indoor seating over looking the river. seriously, check out the whole foods websites’s slideshow… and you’ll see what i’m talking about!

i have about 20 flagged recipes right now… if only i could narrow them down and decide what groceries i need to buy!