fabulously delish got a makeover! what do you think of its sleek new look? is the new design intuitive and easy to navigate? shoot me an email, send me a tweet or leave a comment on this post letting me know what you think!
It was a slow week for me. There was the usual schoolwork and housework. And, I went to one class before coming home, succumbing to my run in with the devil gluten. Between naps and Law and Order SVU episodes on Hulu+, I spent the remainder of my week obsessively tracking the status my POPSUGAR Must Have Box. My reward for finally feeling semi-human by Friday afternoon must have been its early arrival (FedEx Smart Post still had it listed as chillin’ at the local post office, guess the mail carrier knew I needed a little pick me up).
It’s a gluten filled world and for the 1 in 133 living with Celiac disease or the 6% of the US population dealing with gluten sensitivities, we are navigating our way through it very carefully. Some days are easier than other, some places are easier than others; regardless, we overcome each hurdle just as it is presented to us. At home, it is easy to let your guard down … unless you share a kitchen the kitchen with a Gluten Eater (or, gasp, multiple Gluten Eaters). A shared kitchen presents many of its own unique challenges, especially to those new to gluten free living. The kitchen habits you and your Gluten Eater(s) used to not think twice about, can become a risk to your health. Don’t believe me?! Consider this:
You’re chopping veggies for dinner, let’s say you’re having stir fry. You chop the garlic, onions, carrots, celery, broccoli, and ginger. Then, cleaning up your mess as you go, you put the cutting board in the dishwasher. Just as you’re putting your veggies in the wok to steam, you realize you forgot the red bell pepper strips. You pull the cutting board you just used out of the dishwasher, quickly chop up the red bell pepper and throw it in the wok with the rest of your veggies … And you possibly just contaminated your meal.
Remember that glass of beer your Gluten Eater just finished. The empty glass was in the dishwasher, directly above where you had placed the cutting board. It dripped on your cutting board and you reused the cutting board … without washing it … because you had JUST put in the dishwasher after all.
Well, it all officially begins tomorrow — my second year of grad school that is! And while on paper my schedule isn’t too hectic, that doesn’t mean things aren’t gonna get crazy, quick. Between classes, my TA position, internship search and home I’m quite sure I will be running around like a chicken with my head cut-off in no time. But then again, I thrive under that kind of craziness! So, to Spring 2013 I say: BRING IT ON! (insert Not Another Teen Movie response here)
Now, despite my enthusiasm at the beginning of every semester, it is all to easy to let my healthy eating habits go by the wayside after a few weeks. To reduce the vending machine lunch temptation, my weekly meal/snack prep will resume this afternoon. And for those mornings when I’m running out the door without having made time for breakfast, I am armed with yummy smoothie recipes to fill me up on the go without having to spend too much time in the kitchen. I know I’m not the only one who finds themselves in this predicament in the mornings, so I’m sharing three of my all-time favorite breakfast smoothie recipes after the jump!
It seems that once again I have taken a bit of a blogging hiatus. It wasn’t intentional: I got busy with finals and then with family and the holidays. But alas, the good times with family and friends are coming to an end, my TA duties resume next week and my second year of grad school begins the week after (one down, one to go). I’m on the hunt for a summer internship this semester, playing TA for two professors and we will be moving in a few months, it’s gonna be a busy year and I’m (almost) ready to hit the ground running; I’d like to drink an extra glass of wine or two and sleep in late a few more times first though!
1/2 cup chocolate chips (to make dairy free, use Enjoy Life chocolate chips)
3 tablespoons unsweetened coconut flakes
1/2 cup raisins
1/2 cup pecans
2 teaspoons cinnamon
Preheat oven to 325 degrees.
In a medium-sized bowl, mix together nut butter, honey and egg. Once combined, mix in oats, baking soda, cinnamon and coconut flakes. Now, fold in your chocolate chips, pecans and raisins.
Drop spoonfuls of the mixture onto a greased baking sheet (my cookie mounds were about 1 to 1 1/2 tablespoonfuls in size; leave about 2″ between each cookie). Flatten the mounds out slightly as these cookies do not “spread out” too much as they bake.
Bake for 7-8 minutes. Allow cookies to cool completely before devouring!
There is nothing quite like a hearty (and healthy) meal to fill your tummy on a crisp fall evening.
And in an attempt to expand my veggie repertoire, I have fallen in love with acorn squash. Think you’re not a fan of squash? Give this recipe a try and I promise you’ll be hooked … I know the fiancé and I are; I’ve made it at least once a week for the past 3 weeks!