Archives for November 2012

Thank Goodness for Fashion.

Okay, okay. Here we go. You know I’m all about the food. But seriously…did you know that I’m all about the fashion too. My dream would be to cater like the biggest runway show with the biggest designer names. When I was little I totally wanted to be one of those Ralph Lauren model’s, you know the ones who look like the girl next door, only in boyfriend jeans and a pink polo t-shirt, with the most perfectly groomed eyebrows I’ve ever seen. Yea, I was totally all over it. Anyhoo, I thought why not create a post about what I would wear for various Thanksgiving events. Because if I think I can tell you what to eat, I sure as heck can tell you what to wear, right? Well, I can at least force my opinion on what I think you should wear. So, here goes nothing. 

Family Thanksgiving’s are all about casual wear…you will normally find me in an sweater or sweater dress with my stretchy legging’s on…only because I need room for extra pie. 

If you aren’t near family this year, or are going to a friends, or hosting your own friends-giving, this is what you should wear. Like totally. You definitely need a sweet, and simple updo, especially if you are hosting. Tiny strands of hair in the pecan pie is no fun. 🙂 You also need some flats for extra comfortable-ness. IMPORTANT, LISTEN UP: you need an alcoholic beverage for yourself, and for your guests while they wait for the meal to be served. 

If you want to find the items in the above pictures, follow me on polyvore!
Are you hanging out in your sweats or going to a fancy party, or are you hosting the party and will most likely be in your apron and covered with turkey basting juice?

Secret Recipe Club.

Happy Monday y’all!
It’s Thanksgiving week and I couldn’t be more thrilled, so thrilled that at this very moment I am taking an anatomy test so I can get my Thanksgiving week started. Why do we even have school at all during Thanksgiving week? Psh…they should enforce this no school rule during holiday season. It would give us more time to bake and cook, and of course eat pie!

I am also super excited that Group C for Secret Recipe Club fell during Thanksgiving week because, obviously, this gave me 1 billion more reasons to make a Thanksgiving themed dish. Lucky for me, my secret blogger for this month was Debbie from Debbie Does Dinner…Healthy and Low Calorie. I know, right? Debbie sounds like my kind of blogger! Debbie, a mother of three, develops recipes that are healthier, and most importantly, don’t sacrifice taste. I definitely feel like Debbie is on top her recipe game, I mean, seriously…these Maple Pecan Candied Sweet Potatoes…oh mah gawd…and a freaking Peanut Butter Dip…she speaks my language. I mean, how was I supposed to choose a recipe from her extensive recipe index?

Lucky for me, I found the recipe that spoke to my little Thanksgiving sweet spot...Crustless Pumpkin Pie. Now, when it comes to pie, I am a crust girl…all the way. Like, I love all the crust(esses) all of them…I will literally take a key lime pie with a thick graham cracker crust and deconstruct that pie like no body’s business. I go weak in the knees for a crispy crust. However, this crustless pumpkin pie business was speaking to me. Plus, if I want crust, I will just bake myself a crust and eat it. Duh. Let me  tell you, people. You won’t miss the crust on this pie.

It’s all about the pumpkin people.

Then we add lots of other good stuff…almond milk, eggs,

and o.m.g. pumpkin pie spice because what is a pumpkin pie without pumpkin pie spice?

Nothing I tell you…absolutely nothing. 

This pie is all flavor, and sweetened with Truvia…although you could also use your fave sugar substitute…like stevia or something.

Ummm I could have just demolished the filling before baking.

Holy crustless pumpkin pie, Batman!

I’m not even joking.

Best crustless pumpkin pie I have ever had.

 Seriously, it is one of the most flavorful pumpkin pies I have ever tasted and it’s healthy! Like 500 calories in the entire pie healthy. That’s what’s up!

Big thanks to Debbie for the recipe.

Now, do me a favor and make this for Thanksgiving…mmmmm kay?

Oh, and just a tip: this pie is totally acceptable for breakfast. I ate the entire pie over 3 breakfast(es). 🙂
Crustless Pumpkin Pie (GF) (recipe via Debbie Does Dinner Healthy and Low Calorie):
1 15 oz. can pure pumpkin (I used organic)
3/4 c. Splenda (I used Truvia)
1/2 c. egg beaters egg substitute
1 1/2 c. 1% milk ( I used unsweetened, vanilla almond milk)
1/2 t. salt
1 T. flour (I used coconut flour)
1 T. pumpkin pie spice
1. Preheat the oven to 400 degrees F. Grease a 9 in. pie plate with cooking spray.
2. In a large mixing bowl, combine all of the ingredients until smooth and evenly distributed.
3. Pour the batter into the prepared pie plate.
4. Bake for 15 minutes, then lower the heat of the oven to 350 degrees F. Bake for an additional 55 minutes. 
5. Allow the pie to cool completely before cutting. 
Makes 6 slices.

My Life According To…

Happy Sunday y’all!
Don’t be fooled by this sleepy head.
Sure, she might look like a little angel, but when I leave her in the house snoozing she comes out to play…in the trash, that is.
She managed to drag the entire trash bag out of the trash can this past week while my mom and I were on a three mile run.
Let’s just say she definitely got her fill of leftover Tex Mex. All my mom and I could do was laugh when we arrived back home to find her covered in rice and beans with a to-go box hanging out of her mouth.
Innocent my a**.
These are some of the ducks on my campus. They are everywhere!
Some even just chill on the side walk. Seriously.

Mom made her famous popcorn balls on Sunday. 
Oh, and no, she will not give out the recipe. 🙂

The week quickly turned healthy with these sweet potatoes.
Oh mer gawwwwd.

Oh, and I have been putting this cranberry sauce on everything. 
Fave as of late: rice cake, smeared with hummus and cranberry sauce. 
I’m the queen of savory and sweet together. Can’t stop. Won’t stop.

Another banana bread recipe. Surprise surprise.

Loving this cold scarf weather!
This green reminds me of the Italian flag. Bada-bing!


Happy Thursday y’all!
Okay people, now is the time to kick it into high gear, go all out, game face on: countdown, one week to Thanksgiving. I’m on a mission tomorrow w/ my dad to get our turkey. Let’s talk about things that drive me bananas…in particular, bananas themselves. Okay, I love me some bananas, that is if they are covered in peanut butter. Sometimes, they just aren’t appealing to me, unless they are in banana bread, or banana muffins, or banana pancakes or tucked away into any carb-loaded comfort food. So, naturally when I go to the grocery store and my mother requests that I pick up some bananas, I find the greenest ones so I know they will last a bit longer than usual. However, it frustrates me when I see the same bananas on the counter a week later, un-eaten, and covered in brown spots. I mean, seriously? Let’s eat those bananas, people. Especially if I am going to spend .65 purchasing them ;). The only solution then is to put on my creativity cap and make another banana bread…only different…for the millionth time. 
Lucky me…I love banana bread so this is a no brainer.
Today is all about the whole grains…let’s use barley flour

and buckwheat flour


Oh, and let’s sprinkle the top with cinnamon and sugar for a nice golden, crispy crust.


Oh, and this banana bread just so happens to be vegan and dairy free 🙂

Not to mention absolutely, utterly delicious.

Whole grains for the win!
You just might want to snack on this while you are prepping all of those Thanksgiving dishes!
Whole Grain Cinnamon Sugar Banana Bread (V/Wheat-free):
1 c. barley flour
1 c. buckwheat flour
1 T. baking powder
1/2 t. sea salt
2 t. ground cinnamon
2 very ripe bananas, mashed
1/4 c. extra-virgin olive oil
1 t. pure vanilla extract
1/2 c. honey (or maple syrup for Vegan-version)
3/4 c. unsweetened, vanilla almond milk
juice of 1 small orange
1 t. ground cinnamon
1 t. raw coconut sugar
1. Preheat the oven to 375 degrees F. Grease a 9 in. loaf pan with cooking spray.
2. In a large mixing bowl, combine all of the dry ingredients.
3. In a separate mixing bowl, combine all of the wet ingredients. Mix well.
4. Pour the wet ingredients into the dry ingredients and mix until thoroughly combined and the batter is smooth.
5. Pour the banana batter into the prepared pan. 
6. In a small bowl, combine the cinnamon and coconut sugar.
7. Sprinkle the cinnamon sugar mixture evenly over the top of the banana batter.
8. Bake for 40 to 45 minutes or until the banana bread is firm (not longer jiggly in the center), and a toothpick inserted into the center of the bread comes out clean.
Makes 8 slices.

Capital P.

Happy Wednesday y’all!
Is it too early to start prepping for Thanksgiving? I think not! I started recipe testing yesterday for Thanksgiving and I might as well have cranked up the Tony Bennett Christmas album and started decorating the tree. I just looooove this time of year. Anyway, I wish someone in my family would drop the ball already and let me know who is hosting Thanksgiving. While I would love to do it…I am totally not prepped, my kitchen is too tiny, and my oven…well, that is another story.
 While it’s nice for me to hope that I will hear something from a family member soon, I know how we do things in my family…everything starts with a CAPITAL P…for Procrastination. If things go smoothly, I should hear something the night before Thanksgiving. The good thing is, I have mapped out my plan of attack on sides, desserts to bring to the gathering (wherever that may be). You see, baby seester needs to have options when it comes to Thanksgiving…meaning no gluten and no dairy. Don’t worry. I got dis.
Let’s talk about cranberry sauce. No, not that jelly like substance that comes in a can. I’m talking real, deal cranberry sauce made with actual cranberries. Now, I usually have my go to jalapeno cranberry relish that I make each year, but yesterday, I was searching for something quick and simple to make. 
Basically, I just threw some things into a pot…
starting with cranberries…duh.

20 minutes later…BADA-BING. 
Fresh Honey Cranberry Sauce.

Of course I don’t have a huge roasted turkey (because it I did I would slather this stuff on it)
so naturally, I broke out the crackers and cream cheese

and went to town.
This sauce is delightfully thick, not overly sweet, and scented with orange juice for a little zing!

My plan was to freeze this stuff for Thanksgiving, but I predict I will finish this stuff off by Friday!

Good thing it’s quick and easy to make…back to the market I go to stock up on cranberries!
Cream cheese…just do it.

Honey Cranberry Sauce (GF/V):

1/2 c. honey (or agave nectar)
1/4 c. water
12 oz. fresh cranberries
juice of 1 small orange (about 1/4 c.)

1. Place the honey and water in a large sauce pot. Bring to a boil on the stove.
2. Add the cranberries to the pot and bring back to a boil, stirring the mixture periodically.
3. Reduce the heat to medium-low and cook until the berries have burst and the sauce becomes thick, about 10 minutes. Stir in the orange juice.
4. Remove the pot from the stove and let cool for 10 minutes. Serve with cracker and whipped cream cheese, or alongside your Thanksgiving turkey!

Makes 1 large jar (about 1 1/4 cups).