It’s inevitable: the boat will get rocked. Things will get crazy, routines will get scrambled, normalcy will be temporarily forgotten. But when the boat gets rocked, it will eventually rock itself out and back to it’s usual state. The sun will come out and things will get back on track….
Eggplant spans across many countries and cuisines. This week, we enjoy some Italian-style eggplant with Eggplant Caponata. The versatile caponata originates from Sicily and can play any role in your meal. You need a side? Main? Maybe a fun appetizer? Picnic food? Go with caponata. Caponata takes just as good warm or cold….
When I first heard of nutritional yeast, I was making a tofu breakfast burrito from another blogger’s recipe. I skipped over the yeast (since that sounded kinda odd, putting yeast in a burrito) and went on with the recipe….
Two weeks ago, the unimaginable happened. I killed my food processor. It wasn’t the best, it was four years old and what I could afford at the time (which was nothing to write home about). Since then, it’s made countless jars of almond butter, sauces, dips, patty mixtures, and protein squares.
Things always die when you have something really important happening. I was making these protein squares for someone very important. I was going to deliver them the next day and they would be so impressed by me and my food.
But that didn’t happen. After spending a pretty penny on supplies (dates and raw pumpkin seeds aren’t cheap), I made two batches and had them chilling in my fridge. I thought I was ahead of the game. Then, as I went to make the last batch, the food processor died.
That’s okay, I thought, at least I have the other two batches. Right? Wrong! I hadn’t adapted the original recipe like I had in the past to adjust for the ingredients I was omitting. I had way too many ingredients and not enough binder. It crumbled apart in my hands. And it was 9pm. On a Sunday. Every store that sold a food processor or dates was closed. I felt so defeated.
N came home and, like the amazing man he is, reassured me that since the important person had no idea I was giving these protein bars to them, that I could try something else that didn’t use the food processor. Tomorrow.
I ended up delivering something entirely different (which still went over well) and ordered another food processor (a much better one!). When my beautiful new food processor arrived, my friends asked what I was going christen the processor with. The recipe that got the best of me, of course.
We all have those gateway foods. We eat them and they make us want to eat other foods that make us feel guilty or we eat them with something else that again, makes up feel guilty. I remember listening to Alton Brown talking about why he had to give up milk. He said that milk would make him want other things, like cookies or other fattening sweets. So, in order to make a healthy change in his life, he gave it up.
Before I started focusing more on my health, hummus was one of my gateway foods. It was a dangerous combination of dip (which I love) and crackers (one of my food Achilles’ heels…). People I was with offered crackers with it, and in about 20-30 minutes, we had all devoured the container of hummus and had eaten so many crackers in the process. And that was an pre-dinner snack! Yikes, yikes, yikes. I chose to stop eating hummus because I knew it would lead to eating too many delicious (yet fattening, boo) crackers consumed.
A few weeks ago, I bought one of my favorite hummuses, but for some divine reason, I bought baby carrots with it instead. And it was wonderful! Less guilt, more veggies, more delicious hummus! Win, win, win for everybody! I started bringing the combination to work to snack on (since my work is stocked with candy and one of my carb weaknesses, pretzels) and soon, I ran out of the container of hummus.
Rather than start buying the pricey (yet delicious) hummus again, the little red hen in me said, Let’s make it yourself! After some recipe experimentation, some okay, but not OMG great hummus, I present to you one of my favorite hummus recipes. It’s different than your usual hummus recipe because my favorite hummus is thicker than most and doesn’t have tahini in it. Enjoy it and think about your gateway foods. Can you tweak something to your old routine to bring it back? Swap in some veggies? Make a lighter version?