It has been awhile. I just haven’t really been feeling my best and I’ve been cooking up a little treat that hasn’t put me in the mood to eat. We are having a baby girl in the end of August (if she comes on time). In the beginning I didn’t feel like eating anything. My appetite has come back, but even thinking about food blogging make my stomach turn. I took a little break and hopefully I will be back. I have had a lot on my plate lately personally and I’ve been trying to make my life a bit simpler. I will definitely try to blog more though!
Now that it’s getting warmer and I’m trying not to gain 500 pounds during this pregnancy, I am looking for something to satisfy my intense need for something cold and sweet at night. My sister in law actually made me this ice cream the first time and I loved it. I have been on a kick and making it every evening. It’s super easy and I don’t feel bad at all eating it, so that is definitely a plus. If you are looking for a low impact sweet treat, definitely give this a shot.
Banana Ice Cream
Yields – 1 serving
Prep time – 5 minutes
- 1 frozen banana chopped into small pieces
- 1 frozen peach chopped into small pieces (I have also used strawberries and blueberries)
- 1 TBSP chocolate chips and shredded coconut (optional)
- In your food processor blend together the banana and fruit until they are well combined. Depending on what type of fruit you use, you may need to add some water (or almond/coconut milk) to loosen it up.
- Place your banana mixture into a bowl and sprinkle the coconut and chocolate chips on top.
I really just haven’t felt like posting on here lately. It’s supposed to be a hobby that I do and enjoy, but for awhile I just wasn’t enjoying it. Posting felt like a chore and I just didn’t want to do it. I have been cooking new recipes still and some of them I have taken pictures of and some of them I haven’t. I really just haven’t been pushing myself lately.
Sometimes we all just need to let ourselves relax and not put so much pressure on ourselves to do things constantly. I just needed a break and it felt nice. I have been thinking a lot about this little blog of mine lately, so I figured it was time to post something new. Plus, I really do use this blog as a way to go back and get recipes for myself so it is nice to have. Even tonight we are making a London Broil, so I’ll be recreating my Grilled London Broil recipe.
I also haven’t really been feeling like eating meat lately so we have been getting creative with meals, which lead us to this creamed spinach. It was interesting to try and we did eat it, but I guess creamed spinach just isn’t my thing so I probably wouldn’t make this again for us. If you are trying to eat healthy though, this is a great recipe for you.
Vegan Creamed Spinach
Yields – 4 servings
Prep Time – 5 minutes
Cook Time – 10 minutes
- 1 16 oz. bag of spinach
- 1/4 medium yellow onion
- 1 TBSP coconut oil
- 2 TBSP flour
- 2 cloves of garlic
- 1/2 cup of non flavored almond milk
- salt and pepper to taste
- Add your coconut oil and flour to a pan, heating them over medium heat until they are well combined.
- Add the onion and garlic sauteing until softened.
- Add the almond milk, salt and pepper until it comes to a boil.
- Add the spinach until it is completely cooked down into the milk mixture.
I have been feeling kind of down lately. I know it happens to everyone where we go through these times that life just isn’t going exactly how you want it and that is definitely the case for me.
I haven’t been able to control my emotions as much as I would like sometimes and that’s hard. I feel like all my emotions are right on the surface. I’m much more likely to be frustrated or mad or upset or cranky. I feel bad for Anthony because he gets the brunt of it, but I’m hopeful that he understands. Hopefully my attitude turns around soon.
I have been trying to make myself happy and nothing makes me happier than cooking things that I love. I have been really intimidated to make risotto even though I love to eat it. It just seemed complicated and like it would be hard to make. Plus, it does take a lot of effort and you do need to watch it constantly for awhile.
The results are just so delicious though and as someone who doesn’t eat dairy, this becomes so creamy without adding any dairy. It hits the spot. I used up the last of my old zucchinis from my garden that were going bad soon to make this and it did not disappoint. I would highly suggest making it soon.
Yields – 6 servings
Prep time – 10 minutes
Cook time – 30 minutes
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 1/2 quarts chicken stock (use vegetable stock to make this vegetarian)
- 1 medium yellow onion, finely chopped
- 1 clove garlic, finely chopped
- 2 medium zucchini, chopped
- 1 TBSP olive oil
- salt to taste
- Heat a pan over medium heat. Add your rice and cook it until it is opaque (only about 3 minutes).
- Add the garlic and onion and sauté them with the rice for about 3 minutes until they are beginning to become tender.
- Add the white wine and cook it until it is reduced by half, about 3 more minutes, making sure to stir it continually.
- Add 1/2 a cup of stock at a time stirring it in until it is absorbed and then add another 1/2 a cup of stock. Repeat this until you have 1/2 a quart remaining of stock. Make sure to stir the risotto constantly while you are adding the stock.
- Add the zucchini to the risotto with the last 1/2 quart of stock. Continue to stir and cook it until the zucchini is tender and your rice is al dente and creamy. Season with salt to taste.
Anthony told me that I need to stop being lazy and learn a new photo editing software, so I’m working on finding one that I like. Until then, I will keep editing with the one similar to my old one. Some of these different software’s are really not user friendly though. If you have one that you can recommend and doesn’t cost a ton, please let me know! Continue reading →
I haven’t posted in awhile. I ran out of edited pictures to post and I went to edit new pictures, but the software I used all the sudden wasn’t free. I just can’t handle that! I researched new photo editors and tried a few out. Some of them are super complicated and I really just don’t have time right now to figure out new photo editors. I finally found one that is similar to my old one. It isn’t as good, but it’ll work. Continue reading →
Anthony turned thirty last Friday. We took off of work and went on a crazy kayaking journey. We live near a river, so we took our kayak from our town down the river 7 miles to a nearby town. Then the plan was to take the train home. We ended up having to carry the boat over a lock for about 20 minutes, which was crazy. Then, the train we were supposed to catch came 5 minutes early so we missed it and had to take an Uber home. It was nice to be on the river for a long time, but kind of annoying to miss the train. Continue reading →
I have been taking on WAY too many things lately. I took on 2 extra events at work this month, plus a birthday party for Anthony at my house (which of course means I have to clean like crazy) and a wedding. And that’s just October. WAHHH! I just want to bake pumpkin flavored things and pet my dog! Continue reading →
Last week I had a never ending sore throat. It was enough to be annoying, but not enough that I was willing to call out of work sick so I spent my weekend napping and trying to feel better. It worked though! I am feeling so much better this week. Continue reading →
I have this weird thing with bananas. When I was sick all the time and having all those issues with my stomach I ate bananas every morning for breakfast. Around the time that I stopped feeling sick I also stopped eating bananas. So now I associate bananas with feeling sick and I can’t eat them anymore. Continue reading →
It’s starting to get colder here already. Last night we were sitting and eating dinner at 7pm and I realized it was almost dark outside. I think my least favorite part of winter is how dark it is. If winter was cold but bright it would be much more bearable. Continue reading →