Friday, October 25, 2019

Let's Stay in Touch!

Hi friends,

It's been awhile (years!) since I've posted here. We had a lot of fun here, I loved this blog as a creative outlet and I connected with some amazing people (who are still my friends IRL) all over the country. This blog brought me so many opportunities and I'm grateful for the time I had here, but things got busy and I kind of just dropped off. Right now, I'm not feeling the blogging thing but maybe we'll bring it back some day. This week I'm launching a weekly newsletter that will not necessarily replace B&B but be a condensed/summarized version (stuff to read, healthy stuff to eat, cheap/easy living), and I hope you'll follow along. And lastly, thank you for the support, the comments (and the continued comments during #discusgate when thousands of comments were deleted), the advice, the hot tips, the encouragement, the celebrations, and the community. It's been super real. <3

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Monday, February 15, 2016

Meatless Monday Ginger Soy Veggie Stir Fry

As I mentioned earlier, I am dabbling in the world of pasta for the first time in my life - and yes, I have gone almost 30 years without ever cooking or enjoying pasta (every time I mention this people act like I'm saying I murdered someone) so there's a bit of a learning curve here. Not posted: pasta fails from last week  /:

This one was too easy, we both liked it, and we had leftovers for days. I never considered cooking with fresh ginger until I tried out Blue Apron (for a week) and now I want to add it to everything! I love the flavor the ginger adds! What else can I cook with ginger? Suggestions please!

Servings: 4
Cook Time: 20 mins
Prep Time: 5 mins

  • 6 oz organic pasta, rice noodles, or squoodles (whatever you prefer, I used the organic pasta from Wal-Mart) $2
  • 1 container Trader Joe's Asian Stir Fry Veggies ($4)
  • 2 cloves garlic, minced 
  • 1 Tablespoon fresh ginger, grated
  • 1 handful cashews, chopped ($.50)
  • 2 Tablespoons Soy Sauce (Paleo DIY)
  • Lime juice of 1/2 lime 
  • 2 teaspoon olive oil/coconut oil/cooking fat of choice
  • Salt & pepper

Cook the pasta. While pasta is cooking, coat a large frying pan with olive oil or cooking fat of your choice and heat. Add in the vegetables and garlic, season with salt and pepper. Cook over medium heat, stirring, for about 5 minutes. Add in the ginger and cashews and cook another 3-5 minutes.

Once the pasta is ready add it to the pan. Add the soy sauce and lime juice and continue to cook over medium heat, covered for about 10 minutes, stirring occasionally.

Annnd that's it!

Monday, February 8, 2016

Veggie Packed Green Smoothies That Taste so Good I Have One Every Morning

A little over a year ago I ventured into the land of Green Smoothies and failed miserably, learned from those lessons, and continued to up my smoothie game. Goal: cram as many vegetables and nutrients into a breakfast that still tastes like something I can drink and actually fills me up. These are some pretty lofty expectations but I've reached something (after lots of fails) that is working out so well that I actually look forward to my morning smoothies!

A few disclaimers about this recipe:
  1. I make my smoothies at 6 a.m. For the last 6 months I have been meaning to measure out exactly how much of each ingredient I use so I can give measurements more technical than "handfuls", but alas, tasks like this are not possible for me pre-coffee.
  2. I finally caved and got a re-furbished Vitamix and while it hurt at the moment, it's the only thing I use every single day for probably more than 1 meal each day (it's a food processor and juicer also), and it has a 5 year warranty so I am justifying it. My friends and family also love their Ninjas and Blendtecs which can be a little less costly. I like my new blender better for these smoothies because it really gets the chunks out. And can blend the sh*t out of hard veggies (I once threw a beet in there. A beet.) and fruits.

Serving: 1
Prep Time: 10ish mins

  • 1 Cup Unsweetened Cashew/Almond/Soy Milk 
  • 1/2 banana
  • 1 Handful Broccoli (frozen or fresh)
  • 1 Cup Mixed Frozen Fruit (I buy this giant bag at Wal-Mart and it lasts a little over 2 weeks)
  • 1/2 cup various leftover veggies (recently I've been adding in carrots and/or beet stems, I even threw in a few brussel sprouts the other day)
  • 1 handful of greens (I use Kale + leftover beet greens. Spinach works too)
  • 1/2 lemon of lemon juice
  • 2 Tablespoons Ground Flax Seed aka Flax Meal
Put everything in the blender in the order listed and blend on high until everything is smooth (if using Vitamix put it on blender setting).

Ok also full disclosure: immediately after taking this picture, I screwed the lid on my smoothie- the lid of the container that is made to hold liquids, set it in my bag, my bag fell on the floor, and the smoothie exploded everywhere. Everywhere including my winter coat, Harrison's suit jacket that was sitting out ready to be worn, all over the carpet, every.freaking.where. SCREWY ON LID CONTAINER, YOU HAD ONE JOB. ONE. JOB. I cried (I was so hungry/hangry), and was 30 minutes late to work-not just because of cleaning up the mess, but because I sat and researched screw-on-lid tupperware and ordered 4 on Amazon. 

What are your favorite smoothie ingredients?