Finally. Yes, finally. I am so excited about this. Literally, I smiled so much. I purchased sweet potatoes and made my own homemade sweet potato chips out of them. Is that lame? Of course not. I will never be ashamed of being excited about something little like this. I am, after all, a big dork 🙂 I don’t mind it.
Truth is, I have never bought sweet potatoes before. My parents have. My mom loves them. I love them. She makes them all the time as a side (savory) to dinner when I still lived at home and sometimes when I come to visit. I haven’t ever bought them for myself though. Not sure why. I’m not a big starchy fan overall, I can go months without any pasta or rice or potatoes. It’s just not that special to me. I’m sure the fear of gaining weight has a lot to do with it though. I guess I’d rather not like them to be safe. But it’s okay.
Clearly, though, I haven’t sworn off starchy foods and I am open to eating them. I just don’t do it that often. But when I do, oh baby, it’s on- I might as well make the most of it and make it deeeelicious. Well, duh. 🙂
This is barely even a recipe. But it’s so good it deserves it’s own post. Mmm. I decided to add a yogurt dip on the side so that the protein offsets the high GI of the sweet potato and therefore the combined GI index is smaller.
This isn’t a recipe. It’s too simple to be called that. I contemplated not posting this at all but since I’m recording all of my culinary adventures, I thought I should post it after all. This is a simple post telling how I made brussels sprouts in the oven. Yes, I used the oven even though it’s hot outside. Thankfully I have air conditioning and I don’t care about the heat.
I’ve had these brussels sprouts in my fridge for about a week and I’ve been meaning to make them, finally I came around to it. It’s so simple but since I’m not exactly kitchen fluent yet, I can’t guess how many minutes to put it in or at how high of a temperature to keep it at. So then that’s why this post was written. Even though many of you might be like “duh?”, this post is FOR ME too! I have been treating my blog as an online diary and notebook, kinda, that contains all food/health/fitness related stuff. So there. That’s that.
By the way these were very yummy and reminded me of chips. Well some of the leaves got very crunchy and the salt made them really similar to chips (I never eat chips, really so I could be far off, haha) but the flavor overall is very good and perfect for a snack, not just as a side dish.
Lately, Tuna Kefir Salad has been frequenting my dinner option. I’ve posted about it before in my WIAW and Instagram multiple times but I thought I’d share exactly what it is I put into it. This is a super quick, easy, and filling salad with a big pow of protein!
I’ve been eating a lot more veggies lately and I love it. I’ve been going through two bags of spring mix and spinach in only a couple of days! I feel that when I eat more veggies throughout the day, I feel better and lighter and end up eating less calories than I would otherwise. It’s a win-win!
Hello to another vegan recipe that will help me get through the week. I’m planning on eating these as breakfast or snacks in between studying and writing papers. Finals are almost here, and ohh joy, am I so excited.. I have no motivation and it sucks. I’m gonna have to bust my butt tomorrow to get a lot of stuff done so I don’t have to wait till absolute last minute.
Tonight are supposed to be some crazy storms and tornados in the Midwest, I heard? Crazy… Apparently this is the second time the Weather Channel has issued a life-threatening 24 hour warning for tornados today and tomorrow. Good thing I live downtown Chicago, there won’t be any tornados here. I’m not afraid of no rain. It’ll help me write! Rain always relaxes me. But I hope no one gets hurt and I hope the weather channel is exaggerating, as they usually are.
These muffins are made with dried tart apples I’ve been dying to use in a recipe for the past few days. They are amazing by themselves but I thought they would taste even better in a baked recipe. This is a perfect breakfast on the go. Plus it’s vegan! Yay!
Also, I just wanted to say how much I love doing recipes which don’t require a use of a mixer. I much prefer to mix everything by hand. Quieter, easier, less messy. For me anyway. I don’t even have a stand mixer, I use a hand mixer when I need to mix/beat ingredients so it’s a pain. But yeah, no mixer necessary for this one! Yay!
These turned out so beautifully. Crispy on the outside, soft and chewy on the inside. By themselves? Amazing. Topped with maple syrup? Amazing.
Time to get into the vegan mindset. I am doing a vegan challenge starting Monday and I am therefore prepping myself up for it. I have already finished my greek yogurt and I’m gonna have the last of my egg whites tomorrow.
I’ve been looking for different recipes to use during the vegan week. Am I completely prepared? No. But that’s okay. I’m excited to start! I decided to make some quick breakfasts ready and what better way to start your day than with a cookie? Exactly. Such a perfect decision. Especially when that cookie is also low calorie!
Today, I decided to share with you what I eat for breakfast almost every day. I go on and off calorie counting and I therefore want to know the exact amount of calories in each meal. Thankfully, the way I make this omelette makes my calorie counting very easy. Everything is pretty precise. It all depends on what ingredients you use, of course. You can also switch this up to add more veggies or a different type of cheese or salsa. It’s all up to your preference. Here’s how I make my low calorie easy-peasy omelette 🙂