The Cheesecake Addiction

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BBQ in Chiberia

Well hello there, friends!

It is like Celebrity Fit Club over here at Chez Morrell/Dunn-Rankin. CDR and I are trying to get ourselves in shape and so have been working out daily and watching what we eat. The majority of my extended family are on a similar path, so for cousin Mikey’s birthday, I made some low-calorie cupcakes.


Yup. You read right.

All you need is a box of cake mix and 15oz can of pureed pumpkin. THAT IS ALL YOU NEED, FOR SERIOUS.

Spice Cake mix with Pumpkin.

Spice Cake mix with Pumpkin.

Put 'em together.

Put ’em together.

Mix and bake.

For a glaze for these yummy pumpkin spice cupcakes, mix 1/2 cup powdered sugar with the juice of 1 lemon.

Just about 120 calories in these bad boys.

Just about 120 calories in these bad boys.

Now, if you live in Chicago, or the mid-west for that matter, you know how flippin’ cold it has been. We awoke to a cozy -11 degrees this morning, and CDR suggested we do something BBQ themed to warm our bones. I was totally down, and we made sure to do an intense to work out before dinner.

We picked up a sirloin tip roast and did something mighty fine to it.

We rubbed it down with a Carolina style BBQ rub.

We rubbed it down with a Carolina style BBQ rub.

Drop it in the pan, which has about 1 tablespoon of vegetable oil in it. Pop it in the oven at 375 for 20 minutes, then cover it, and let it cook at 225 for 3 hours.

Drop it in the pan, which has about 1 tablespoon of vegetable oil in it. Pop it in the oven at 375 for 20 minutes, then cover it, and let it cook at 225 for 3 hours.

We also made roasted potatoes, and a broccoli slaw with a lemon-dijon vinaigrette. See:

Buttery potato goodness.

Buttery potato goodness.

Broccoli slaw with pecans and scallions.

Broccoli slaw with pecans and scallions.

And when the timer goes off…

Remove this baby from the oven. Let it rest, while you add tomato paste, garlic, brown sugar and molasses to that juice to make a yummy sauce.

Remove this baby from the oven. Let it rest, while you add tomato paste, garlic, brown sugar and molasses to that juice to make a yummy sauce.

Get your plate ready…

IMG_1607And then garnish with a healthy helping (about 4 oz) of delicious BBQ roast.

Do your thang, Chiberia, and I'll do mine.

Do your thang, Chiberia, and I’ll do mine.

And that’s dinner.

Stay tuned for the Weekly Cocktail tomorrow.







Slow Cooker Chili + Cornbread Lovin’


The Polar Vortex is hitting this foodie pretty hard and today has been one big “Don’t Cry” challenge. I’m mildly coping, which of course means I went ahead and bought that dark chocolate, soy Turtle Mocha with whip cream from Caribou Coffee. It ain’t no Mocha Coconut Frap (or mock-cocos), but hey. There’s a frickin POLAR VORTEX.

Snow, why you gotta be so pretty but SO COLD.

Ok, ok. I digress. Ya’ll need to hear about this slow cooker chili.

Dontcha just wanna warm up with a bowl of this?

Dontcha just wanna warm up with a bowl of this?

In a crock pot, put:

1 Tbsp olive oil

1 chopped onion

2 chopped garlic cloves

1 can kidney beans

1 can white beans (any kind, really)

1 can fire roasted tomatoes with green chilies.

Salt, pepper, paprika, granulated garlic, cayenne, and chipotle pepper all to taste (get creative!)

Set the crockpot on high, and let this all simmer together for an hour.

After an hour, turn the crockpot to low, and add in about 3 cups of stock. We used homemade beef stock, and you can use that or chicken stock. OR, go vegetarian, and use water or vegetable stock. OOOHH, or mushroom stock. How yummy would that be?!?!?!

Let cook for several hours.

In the meantime, you’re going to want to make some cornbread (obviously) to go with it. I just used the Trader Joe’s cornbread mix and added the egg, milk, and oil according to the package directions. BUT, I also added, two chopped scallions, 1/2 chopped jalapeño, and 1/3 cup of shredded cheddar cheese (SHARP, please!).

Mix and Bake!

Mix and Bake!

Fill muffin tins, and cook about 18 minutes. Oooh, yeah.

When it’s time for dinner, load up your bowl of chili.IMG_1533

And grab a corn muffin.

Sweet and Spicy perfection!

Sweet and Spicy perfection!

And stuff your face.

Note: The chili, especially if you use water or veggie stock is high in protein and low in fat (but add avocado on top for the GOOD fats)–a great option for a New Year’s Resolution recipe.

Mahi-Mahi Salad

Hey, hey, hey!

The answer is yes, blogosphere. Yes, I am single-handedly making my way through that batch of cookies. Because guess what? There wasn’t enough chocolate in the world this week. But somehow, I’m getting through.

Note to Mom: I did NOT eat cookies yesterday, when I was puking up my lungs. I promise. I only ate toast.

But I’m mildly better today, and so I continue to finish off that batch.

So on Monday, the day BEFORE all consuming nausea set in–we made an awesome round 2 lunch with our left over Mahi-Mahi. Our dinner the night before was simple: roasted fish and veggies, with delicious couscous (“the food so nice, they named it twice!”)

For lunch, though–I flaked up our fish and did it tuna-salad style. I stirred in some mayo, mustard, salt, pepper, and balsamic vinegar. Simple and lovely.

Chop up some red peppers...

Chop up some red peppers…

And some thinly sliced red onions...

And some thinly sliced red onions…

Spread some hummus on toasted bread.

Spread some hummus on toasted bread.


Top with tuna and accouterment! (Don't forget to put some yummy mayo on the other side of the bread!!)

Top with tuna and accouterment! (Don’t forget to put some yummy mayo on the other side of the bread!!)




Yes, enjoy it because it healthy for you, packed with protein, and light. 🙂

Back tomorrow with our Weekly Cocktail–The Sazerac!


Quinoa Stuffed Peppers

Our garden is booming and so our need to use a lot of tomatoes and peppers is growing. We had about 13 gypsy and poblano peppers that needed immediate consumption, and I was trying to come up with a good way to make peppers be the main dish.

So  I stuffed ’em, ya’ll.

I cooked up some quionoa with olive oil and garlic, added salt, pepper, mozzarella cheese, fresh basil, and some lemon juice.Quinoa Stuffing

I cut the tops off of the peppers and scooped out their seeds and tossed them all with a bit of olive oil, salt, and pepper. Then, using a teaspoon, I filled them all with the stuffing.Peppers Pre-cooked

I popped them in the 400 degree oven for 25 minutes. Delicious!Roasted Stuffed Peppers

I’m making this with bigger bell peppers next weekend, and will probably add chopped mushrooms and scallions to the mix.

For dinner last night, I also chopped up six or seven golden potatoes and tossed with chopped garlic, rosemary, lemon zest, olive oil, salt, and pepper and baked those for 45 minutes at 400 degrees.

A salad of arugula and garden fresh tomatoes was tossed with lemon juice and olive oil. Simple, rustic, and oh so good.dinnerplate

I’m starting to feel energized again. A lot happier than I was a few weeks ago, but I guess that’s the ebb and flow of life. I just have to keep breathing and anytime a boundary (no matter how small) is crossed, I just have to shake it off. And I’m getting much better at it.

Toodles, kids. Eat happy.

Mahi-Mahi Wraps and My Birthday

Ok. Wow. As I typed “my birthday” just now (up there ^) I realized that I didn’t have cake on my birthday…or the celebration before. I didn’t blow out any candles. Shoot. CDR, get on that! I’m mildly debilitated with sadness over this fact.

I’ll get back to my birthday wish in a second. First, I’ll tell you about the extraordinary food I’ve made/eaten these last few days. We have to rewind to Saturday.

On Saturday evening, after yet another car melt-down, CDR and I found ourselves in Trader Joe’s trying to figure out what we wanted for dinner. He was thinking maybe fish tacos and I was thinking maybe Indian food. So we compromised. Mahi-Mahi wraps with a curried mayo and ginger chutney.

Oh. My. God.

First, we sliced the fillets of fish into long strip chunks (yes, the technical term) and coated them with some turmeric, coriander, cumin, paprika, salt, and pepper.Image 1

We cooked them on a flat top grill with some red onions.Image 2

And sliced up some tomatoes.Image

Then we built our beautiful wraps. On the bottom, we spread curried mayo (mayo with curry powder, cayenne pepper, salt, and lime juice) and some jarred ginger chutney (found at Trader Joe’s). Top with fish, carmelized onions, and fresh tomatoes and ALWAYS when it comes to fish, add a little lime or lemon juice on top.Image 3

It’s so pretty, right? And sooo tasty!

The next morning, we had some left over fish and being the resident Jew of Reason, I suggested that rather than the smoked trout we had from Trader Joe’s, we put the left over mahi-mahi on a bagel with some cream cheese and the works.Image 4

Mmm, good. An onion or everything bagel is key here. It goes bagel, cream cheese, fish, tomato, red onion, capers, LIME OR LEMON JUICE, and topped with some dressed arugula.

Later that night my parents took us out to one of my favorite places, Quartino. It’s a delicious wine bar with small, delicious plates. CDR and I stayed up until midnight, because I will ALWAYS be that person that LOVES her birthday. I love my birthday.

On Monday, Birthday Morning, CDR surprised me with a yummy breakfast.Image 5

French toast with raspberry cream (he mashed raspberries with cream cheese).

It was an awesome start to the morning, and then I went off to the office meeting where about five colleagues came up to me asking where CDR and I had those delicious looking mahi-mahi wraps.  Delighted, I told them we made them.

CDR, it might be time to make ourselves a little demo tape for the Foodnetwork. Right? I mean, we’re totally an awesome duo.

That’s all for now, guys. Hope you have a good one!

P.S. CDR just informed me that he’ll make cake and candles happen tonight. Yep. We’re awesome.

Coming Solstice, Bruschetta, and Rock Bottom: One Year Later

2013-06-03 13.04.38-1If you’re just here for the food, totally cool. Scroll down to the pictures and you can read about some protein packed, healthy bruschetta. If you’re here for it all, right on. And read on.

One year ago this weekend (give or take a few days–that is how the calendar works, after all) was my rock bottom. I was alone in Zion, IL (cue Paul and Geoff: Jew skies…smiling at me), searching my soul, which pretty much translates to uncontrollable sobbing, phone fights, and a table for one at Applebee’s. The night was completely still. The lake was like glass, and the wind had vanished. And not to be totally dramatic about it, but I had never felt such despair. It felt like everything had burst out of me, screaming. This man had changed everything I knew to be true and safe and for reasons I still can’t quite comprehend, I was alienated from my family. It was the worst night. And somehow, I fell asleep and got through it and then…I woke up.

I checked out of the motel at 7 in the morning, got a cup of gas station coffee, and drove to the beach. Beach State Park was beautiful, wild, and untamed. There was a crispness in the summer air that morning that gave me life and strength. I was still in pain, but I was less lost. I knew what I had to do, and although it hurt like nothing ever has before (for reasons he probably still doesn’t understand), I knew I could. I couldn’t cry anymore; I could only breathe. I spent an hour just sitting. I wasn’t even really thinking anything. I was just gathering the strength I needed to move. Finally, I stood up and walked to my car. When I turned the car on, I heard a familiar beat begin to play.

“When I get older, I will be stronger

They’ll call me freedom, just like the waving flag…

When I get older, I will be stronger…”

One hand out the window, one on the wheel, and my phone in the trunk–I drove away.

It is one year later. One tumultuous year later. As you know, much has happened. Lots of good, a little bad. A few biopsies here and there. But where do I stand on all of this? And why should you care? Well, ok, you shouldn’t care, because this is honestly more of an open letter. I only tell you over and over because, while I feel listened to, I don’t feel heard. And I have some pretty damning and salient proof that I haven’t been heard.

Anyhoozle. I’m better. I’m stronger. And truly, for the first time–REALLY, the first time since this whole thing began–I’m not sad. Finally, my blood boiled with rage and then I calmed down (this was just a few weeks ago). True colors were shown, and it made it easier not to feel sympathy or pain for him. I realized someone this small has no power to hurt me anymore. Despite what you might think, I have done nothing but try to move on all year–and finally, I can start. I’m listening to the same songs I listened to all of last summer, and they carry some heavy-duty memories, but they sound different. They feel better.

“And it’s hard to dance with the devil on your back, so shake him out!…Happiness hit her like a bullet in the head, struck from a great height, by someone who should know better/The DOG DAYS ARE OVER. THE DOG DAYS ARE GONE. THE HORSES ARE COMING SO YOU BETTER RUN!”

So a long winded way of saying, I am so much better. Bruschetta:

A few of you may know this, but CDR and I have started a rooftop garden. It is so much fun and so beautiful and we have an endless supply of herbs! Yesterday, I was having a weak day (physically) and wanted to do something fun with tuna, so I thought…TUNA BRUSCHETTA SOUNDS DELICIOUS! And it was.

I gathered some herbs. Basil, Lemon Thyme, Lemon Verbena, Chives, and Parsley.2013-06-19 16.01.25

I chopped tomatoes, one clove of garlic, and all the herbs. 2013-06-19 16.14.23

I added a can of tuna packed in oil, drained partially so you still get some of the oil. I also added 1/4 of a cup of garbanzo beans for added protein. Finish it off with a splash of balsamic and salt and pepper.

2013-06-19 16.21.03

Voila. Super simple, super healthy, and super yummy.

We also made a lemon-verbena simple syrup, which I’ll stir into a cake in a few days–recipe testing for Cry Eye Fatigue Syndrome. Boil equal cups water and sugar until it reduces slightly, and let herb leaves steep for 15-20 minutes.2013-06-19 16.19.40

Tomorrow is the summer solstice, and Geoff is coming over for dinner. We’ll celebrate our bounty of herbs by using them in a bunch of flatbreads. And weather permitting, we might dine on the roof. Here’s to a glorious summer!


Real Estate, New Apartment, Menu Planning, and Seafood Tacos

Well hi there! And again, OH MY GOD SO MUCH HAPPENED.

CDR and I have moved into our new apartment and we have an adorable kitchen with stupid high cabinets, great counter space, and a dance floor.

I got a job at Weichert, Realtors-Nickel Group–a firm in Oak Park and I am open for business. The site is still under construction and will soon include a DIY Blog, but take a look here and I don’t know…maybe call me? I need clients (buyers, renters, and sellers!).

Ok, so two huge new things. Both have meant that CDR and I have to live pretty tightly. My new income is commission based, so I’m living off of savings and a little bit of support from my parents. Pretty tight living, but good living. To keep costs down, we’ve been planning our menus a week in advance. I teased him about this, for his meticulous planning, but really–it saves a ton of money. Other money savers: Buying a whole chicken, butchering it yourself, and then making your own stock. Seriously, guys. Chicken is so expensive. You probably will save between$3-$6 just buying it whole, and then butchering it yourself. And you’ll save $3-$4 dollars by making your own stock and you’ll get twice as much. Just throw the back bone and gizzards into a pot or slow cooker with herbs, lemon, garlic, onions, veggies (really whatever you want) and cover with water. Simmer in a pot for an hour, or slow cook as long as you want, strain and jar it up. Keep in the fridge for a week or store it in the freezer for a couple months. Totally worth it. I’ve found that my favorite stock was made with a sliced lemon, a bunch of fresh cilantro, and a couple cloves of unpeeled garlic (salt and pepper to taste). Yep. That’s it. And you’ve saved about $10 total. Do this once a week and each month you’ll have enough wings to do a “wing night” for two. 🙂

Do the same with leftover veggies and make vegetable stock.

OK. Food time. Before we moved and on a night when the weather was particularly awesome and we were feeling close to our SoCal roots, we decided that seafood tacos with a chipotle sauce were the only way to go. SO, we went to Whole Foods and bought some calamari and shrimp. We let them marinate for about 15 minutes in some lemon juice, olive oil, salt, and pepper.marinatingseafood

And meanwhile, CDR made the chipotle sauce. Pretty sure it’s just mayo mixed with a bit of dijon and some adobo sauce from a can of chipotles. And maybe some lime juice and cider vinegar.



Then we skewered the seafood and grilled it (I, as always, was in charge of the grilling–because, you, know…I’m a grillin’ machine).grillintime



We created our taco assembly line.

Red onion, tomato, cilantro, avocado, limes, seafood, and corn tortillas

Red onion, tomato, cilantro, avocado, limes, seafood, and corn tortillas

And assembled some bad-ass SoCal tacos. Drizzle with fresh lime juice and chipotle sauce. Serve with beans and rice and you got yourself the best damn tacos ever!

These babies fell from Heaven and right into my tum tum!

These babies fell from Heaven and right into my tum tum!

Ok, actually, the shrimp was a little weird. But I’m very particular about my shrimp. I think it was slightly under-done or something, but the calamari was perfect. The trouble is that when you’re skewering shrimp, it curls up. And usually, a curled shrimp is the way to tell doneness, but if it starts out curly it’s all a timing thing. But typically 3 minutes on one side and 2-3 on the other is pretty good for shrimp.

So yeah. Seafood tacos. A win.

Thanks for stopping by, and don’t forget to tell your friends I’m a fancy realtor in Chicago now. 🙂

Love and Foodie Hugs.

Welcome Spring…and Hello, again!

Well, hello again. I can’t believe it has been nearly three months since my last post. As always, many things have happened. That nannying job I took? Well…the family was a little crazy. And controlling. My health? A few hiccups here and there, a few biopsies, a few days in bed…but I’m starting to feel much better. Oh, and no cancer. The news? Oh no big deal. I’m just a licensed real estate broker. Ok, it’s a big, awesome deal! So…currently unemployed, but searching for a real estate firm to begin a new career with. AND, CDR is about to be my roommate, and that’s totally rad. So please forgive the absence, but life got busy.
And how wonderful that spring has finally sprung?! It is such a glorious day outside! Broozer and I celebrated the Earth’s new life by taking a long walk this morning (and we’ll be off on another upon completion of this post). Our walk brought me solace, new energy, and clarity. As the season has been changing, I’ve been thinking a lot about the year that I had and I have been starting to feel some of the summer sorrow swell up (say that five times fast) again. Now, I do have many things to say on the topic, but I’ll limit myself to just a few statements.
While the summer was difficult in nearly every possible way, and didn’t make for a very happy fall or winter, it was not without its victories and highlights. Aside from passing the real estate exam, my minister blasting “Shake it Out” by Flo and the Mo through church speakers because it reminded him of me, and adventures with CDR, some of my greatest victories came from the kitchen. To curb the tears, I’ve baked, grilled, and cooked incessantly and I’ve taken each successful dish as a win against the antagonist(s)… And ok, as proof of my bad-assery.
The highlights: perfect cupcakes, gluten and dairy free cookies, grilled cookies, chocolate covered bacon, turkey-quinoa meatballs, and chicken wings.
The cupcakes were for a bridal shower and bachelorette party (and Easter this weekend). Find the cake recipe here. I just made cupcakes instead and used vanilla frosting, a slice of strawberry, and gold sprinkles to top them off. They are DIVINE. Absolutely perfect.

So pretty!

So pretty!

Chocolate covered bacon? Cook some bacon (I recommend doing it in the oven so it doesn’t crinkle as much) and then dip it in melted chocolate, and freeze until the chocolate hardens. It is a PERFECT salty sweet bite, and totally man-friendly.
Sooo tasty

Sooo tasty

I’m searching for my photo of these turkey quinoa meatballs, but until I find them…oh my god, so good! Mix together half a cup cooked quinoa, half of a sautéed diced onion, one garlic clove, breadcrumbs, salt, pepper, egg, and whatever herbs you want with 1lb of ground turkey. Form into meatballs, and pan fry to brown (they’re really delicate so it is better to brown them rather than just dropping them into a sauce) and then finish in a red sauce. Or just bake in the oven. They are light, healthy, and oh so good.
And today, to welcome spring I made a quinoa citrus salad! Delicious. Basically, just cook up a cup of quinoa and add it to a bowl with avocado, orange slices, orange and lemon juice, salt, pepper, other herbs of your choice (I would use fennel, basil, and mint), a tablespoon or two of olive oil, and a little bit of crumbled blue cheese. Serve warm or cold. Delicious!

Avocado and Orange

Avocado and Orange



And that’s what I’ve got for you today. Staying strong, cooking, packing for the move, and working on the cookbook/memoir until next time.

Happy Spring!
…Dammit Rent!

Fancy Fish and Cookies

Hey guys!

I’m kind of in a hurry to clean my room for the cleaning lady tomorrow (oh come on, we all know that chestnut) SO, I’ll try to make this as brief as possible–with little heart-felt yammerings.

Yammerings: This week I started my new job as a nanny, and it was a little rough, but mostly pretty great. The paycheck was nice too. Still looking to fill five more hours of childcare and/or personal assistant work on Thursdays…so please feel free to hit me up (I know, not so heartfelt). I had a wonderful girl’s lunch with Gabs and Em on Thursday and it was exactlt what all of us needed. Two whole hours of laughter. And yesterday, I saw A Christmas Carol and Paul was my date for the evening. He even accompanied me for late night tacos. Thanks, bud. A little bit each day, I feel like I’m a little less on the crazy train. A little bit. Please note that as I say this, I have six GIANT sheets of blank paper strewn about my room that I have to turn into backdrops for the Christmas pageant. There’s a million canvases and articles of clothing thrown around and between me and the computer screen I have: a toiletry bag, a Victoria’s Secret perfume box, a journal, Nine Kinds of Naked, two pill bottles (left over from the pneumonia), an inhaler, sheet music, a notebook, an old mp3 player, insurance papers, a necklace, a hair clip, Pier 1 reed diffuser fragrance, and about $8.50 in change (dimes and pennies). So. A while still on the crazy train.

BUT. On Friday night, I decided that I would make CDR a fancy date-night dinner. I decided that the menu would be grilled salmon, orzo-stuffed tomatoes, and a kale, spinach, and red pepper saute. All in all, pretty fantabulous. We paired it with a delightful pinot grigio (but keep in mind that with salmon, you could really go either way–white or red) and enjoyed ourselves on a makeshift indoor picnic blanket.

Oooh la la, que bueno!

Oooh la la, que bueno!

To make these dreamy little balls of heaven (pretend I came up with something better to say), you simply hollow out tomatoes and sprinkle them with a little S&P. Reserve the liquid from the tomatoes, because you can use it to cook the orzo (or rice, or cous cous, or whatever). In a small saucepan, toast two tabelspoons of butter, 1 sliced shallot, and 1 clove of garlic. When the butter has melted, add 1 1/2 cups of orzo and lightly toast. Pour in the tomato liquid and chicken stock and cook orzo until done (about 8 min). Make a breadcrumb topping by combining breadcrumbs and a variety of herbs (I used parsley, basil, and rosemary) with salt, pepper, and olive oil (HINT: also add some parm. I was out of cheese, so I couldn’t do that part). When the orzo is done, stir in half of the breadcrumb mixture and fill the tomatoes (you’ll have orzo left over for later). Sprinkle the tops of the ‘maters with the rest of the bread crumb mixture, drizzle with a little bit more olive oil, and throw them under a low broiler for a few minutes. Delish, is really all that I can say.

It didn't even taste healthy!

It didn’t even taste healthy!

For the kale and spinach mixture, first chop a shallot and a clove of garlic and bring it to temperature with a bit of olive oil and butter (1 1/2 TBL total). Also, if you’d like (and I liked) add 1/2 tsp of red chili flake. Then add 1 sliced red bell pepper at saute 2 min. Add one bunch of kale and one bunch of spinach (this stuff wilts down to almost nothing, so if you’re cooking for more than 2, be sure account for that), and saute until it wilts, but still has a bit of a bite to it. Sprinkle in a dash of nutmeg, too. It brings out the flavor of greens.Now, for this salmon–I went a little outside my fish comfort zone. Usually, I just like to drizzle with a bit of olive oil and salt and pepper it and be done with it, because I like to keep the fish as pure and as simple as possible. BUT, I thought, what the hell? Make it herbacious, right? So, about ten minutes before I threw it on the grill, I slathered it with some honey mustard, basil, parsley, rosemary, salt, pepper, and a little bit of lemon juice. Slathered may not be the right word…because I definitely just lightly coated it. Threw it on the grill 4 min a side (I took it a little far. 3 min a side would have been better) The flavor was unbelievable and the skin was crispy.

Look how yumy!!

Look how yumy!!

This has CDR's stamp of approval!

This has CDR’s stamp of approval!

Now, with Friday night’s successful dinner, I thought I’d make fancy Christmas cookies on Saturday morning. They really aren’t that fancy. They’re sugar cookies with some chopped rosemary. Couldn’t be easier. Everyone has their own favorite sugar cookie recipe, so just use that and add about 1 tablespoon of chopped FRESH rosemary, and it gives your cookies a wonderful pine, Christmas flavor.

I wish YOU a Merry Christmas!

I wish YOU a Merry Christmas!

So maybe this year we give Santa a little sophistication and leave him some nice rosemary-sugar cookies. They’re delectable, and quite perfect for those of us that want to feel a little grown-up this Christmas.

Make enough for reindeer!

Make enough for reindeer!

Ciao, guys. I have a room to clean.

A Milkshake for Tummy Troubles

Hey everyone–

Thank you all so much for your support (in regards to my last blog post). Special thanks to KM, CDR’s mama who forwarded me this recipe for a delicious milkshake. Good for the digestive track, and the cinnamon is great for mental health. Read about it here.

So, we blended 2 cups of almond milk, 1/4 inch of grated fresh ginger, 5 pitted dried dates, and a nice sized dash of cinnamon (maybe 1/8 of a tsp). The recipe said to serve room temperature, but I needed it to have a little ice. Just four ice cubes did the trick (and then two after pouring). Divide it evenly between two glasses, garnish with a bit of cinnamon and mmm. Tummy troubles no more.

Mmmm! Yummy!

I should mention that I was pretty much keeled over with nausea before drinking this. And whether or not it cured my nausea, I can’t really say–but it did feel so good for my body. Nourishing. So try it.

And thank you all again for the support. If you haven’t yet checked out yesterday’s post, please do so. And if you feel like it, share it. I think it’s an important message to spread.

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