I have a confession. I am a recovering Taco Bellaholic. I was totally addicted. Before I converted to eating real food, I used to eat Taco Bell 2 to 3 times per week, if not more. I loved it! The thought of it makes my mouth water as I sit here typing.
Alas, I discovered what was in Taco Bell’s food. Unfortunately, there’s not a whole lot of real food in there. Reconstituted, dehydrated refried beans, barely food grade ground beef, GMO corn tortillas, not to mention all of the MSG laden sauces. You can check out some gory details on Food Babe’s latest post on Taco Bell right here. I would imagine that many of my current physical ailments are due to my indulgence in this fast food joint’s food-like cuisine.
Have you ever seen those “Guacamole Kits” for sale in the produce department? You know, the clear plastic take-out boxes containing a couple avocados, a jalepeno, a red onion, and a tomato? All the ingredients necessary for delicious, homemade guacamole. It’s very convenient…as long as you don’t mind at least one of the ingredients being somewhat “off.”
A withered up jalapeño, unripe (or overripe) avocados, or a sickly looking tomato? No thanks. I’ll buy the ingredients separately.
Which brings up another difficulty: When the guacamole craving strikes, it’s usually not the day after I’ve been to the grocery store with a specific plan to make guacamole. And the way I run my pantry, it’s extremely unlikely that I’ll “accidentally” have each of the typical guacamole ingredients on-hand (and ripe enough) to use all at the same time. Continue reading Anytime Guacamole…Anytime You Crave It→
One fine morning, us girls, decided to make muffins together. Now, you may be wondering why these muffins are gluten free with all the bread posts on our site. Well, the truth is, I just recently found out that wheat doesn’t particularly like me much. With all of the gluten free hype, I thought I’d cut it out of my diet for a while, reintroduce it, and see how my body reacted. Now, I’m not saying I’m full blown allergic or anything, but there sure is a noisy, not so pleasant smell after my consumption of wheat. What?
This Rice Crispy Bar post was double inspired. My first inspiration came when my blogging co-conspirator Nicole and I made a journey to the quaint little city of Asheville, NC for a food blog conference. Little did I know at the time that I would totally fall in love with this little jewel tucked away in the Blue Ridge Mountains.
While visiting, we were able to explore the area and meet some incredible people, but our favorite part, hands down, was the food scene. I could go on and on about the fare at the Biltmore Estate, the grass fed beef from Hickory Nut Gap Farm and the many taste bud pleasing restaurants in downtown Asheville.
One such restaurant was the French Broad Chocolates Lounge. We had tasted little treats from this shop over the course of our stay, including the giant block of chocolate we received in our swag bag. (No complaints here!) So, on our last night, we decided to end our journey at their shop. Conveniently, they stay open until 11 p.m. for us late night chocoholics! And we were not disappointed. Continue reading Chocolate Covered Sprouted Rice Crispy Bars→
I love mayo. Growing up, my grandmother used mayonnaise in so many of my favorite recipes. Not just for sandwiches, but in cole slaw, egg salad, deviled eggs, the list goes on. I even like to dip my french fries in it. And I’m not French, I grew up in West Virginia! Needless to say, I go through quite a bit of mayo!
Then it happened. I decided to start caring about my health and the health of my family, I began delving into eating “real food”, reading labels, avoiding processed foods AND I learned about GM foods. Now for you new real food eaters, that’s not General Motors, it stands for Genetically Modified. So I started doing everything in my power to avoid these GM foods.
When my family decided to start eating less processed food, pizza no longer seemed like a “convenience” anymore. Instead of sliding a still-frozen pizza into the oven, I had to first make some dough. Easy enough; I had already learned how to make sandwich bread in the bread machine at that point, I could handle pizza dough.
But then I had to roll out the dough. And make pizza sauce. And shred the cheese. And (sometimes) slice the pepperoni.
Not to mention the effort I made in order to find a pizza sauce recipe my family enjoyed. And find a whole-fat mozzarella cheese that melted perfectly (Trader Joe’s brand is our favorite). And a place where I could consistently buy a brand of pepperoni that contains no nitrates or nitrites (Applegate Continue reading Sourdough Pizza Crust (Bucket Dough Method)→
Your husband calls to tell you that he’s on his way home from work. Oh, and that his good friend Joe’s wife is out of town, so he invited Joe over for dinner. That’s okay, right?
Wrong! Because you forgot to plan a side dish for dinner (again), and all you have planned to eat is a main course of meat (again). Since meat’s expensive, you bought the smallest package of meat you could find, and you’re already afraid that the kids might resort to cannibalism in order to make sure their stomachs get full. So no, Joe can’t come over for dinner, thank you very much. Have fun retracting your invitation.
If my oldest son had his way, it’s very possible that he would eat peanut butter and jelly sandwiches every single day. Actually, it’s much more likely that he would request peanut butter and jelly sandwiches for every single meal.
This means that all it would take for me to achieve “Mom of the Year” status in his five year old eyes would be to produce a never ending stream of sandwich bread. Fortunately for me, I can make his dreams come true with my simple Bucket Dough recipe.
One of my favorite childhood memories is when my family would vacation at my Grandparents’ house for several weeks each summer. Among other fun activities, I eagerly anticipated my Grandmother’s homemade sticky buns.
My Grandmother was old-school, waking up at 4am to make and knead the dough (by hand, no less!), yet still allowing enough time for the yeast to rise. She timed it perfectly so that the sticky buns were ready to eat by the time my brother and I woke for breakfast.