Thank you, un-processed lifestyle - I lost another 3.5 lb this week! It was quite a surprise given that my cardio workouts had been sacraficed due to a busy schedule. However, it just goes to show - its all about what we feed our bodies!
Happy Sunday :)
Sunday, February 17, 2013
Saturday, February 16, 2013
Bread, Hazelnut Spread, Crackers, Mustard and more...
Today was loaded with new recipes! I got a craving for snacks this week, so I decided to try my hand at a few for the week. On this week's menu: Homemade Mustard, Vanilla Extract, Powdered Sugar, Hazelnut Spread, Rosemary Flatbread, Rosemary & Cheese Crackers and Lentil-Barley Burgers.
My neighbor was the one who suggested I make the Hazelnut Spread (aka Nutella), and that just sounded so yummy! There was only one problem... where the heck do you buy Hazelnuts when it's not Christmas time?! I went to all the grocery stores (including Randazzo specialty store where I found my Vanilla Beans) and no luck. I was desprite, so I turned to Google, because it has all the answers... this led me to place an order through www.nuts.com - who'da thought ;-) Three days and $14 dollars later, a pound of roasted hazelnuts were waiting at my doorstep! This website is great - very prompt in their order, the processing updates were delivered to my mail, and plus, the box was really cute... it made me smile.
Hazelnuts are not the easiest things in the world to skin. Luckily, I found some tips on the internet about using a kitchen towl to help remove them. Eventually, I got sick of this method and just threw them in with more skin the most may desire, but I figured, "eh, live and learn!"
Did you know how easy it is to make powdered sugar from scratch? You just need a food processor, some sugar, patience and viola... powdered sugar!
The Rosemary Flatbread is now one of my favorite snacks! One batch lasts me the enitre week, and it tastes good dipped in the Mustard and Hot Sauce I made. This week, I shared a portion of it with my neighbors across the street. I hope they enjoy it. The Rosemary & Cheese Crackers are a tad too dry, but they taste great with a dollop of raspberry preserves & goat cheese atop.
It was a nice day to be in the kitchen - it started snowing outside and was a pretty view from the window! Happy Cooking!
--------------------------------------------------------------
Powdered Sugar
Ready In: 10 min
Sugar (I prefer Domino Organic Sugar Cane)
Food-Processor
Simply run the sugar through the food processor and with a little patience you will soon have powdered sugar!
--------------------------------------------------------------
Chocolate-Hazelnut Spread (Adapted from OurBestBites.com)
Ready In: 30 mins
1-1/2 cups (heaping) Hazelnuts, preferably skinned and toasted
1/8 cup Powdered Sugar
8 oz Semisweet Chocolate Chips
1/4 cup (1/2 stick) Butter, cut into 1-inch pieces, room temperature
1/2 cup Heavy Cream -OR- 1/2 cup Whipping Cream + 2 tbsp Milk
Jars or Containers (will fill 2 8-ounce jars)
If your hazelnuts are not pre-toasted, read this website on how to toast them in the oven.
(If nuts have skins, rub them in a kitchen towel to remove, see photos in post for tips.)
Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms (~1 min).
Place chocolate in a medium metal or glass bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream, then hazelnut paste.
Pour mixture into jars, dividing equally. Let cool - mixture will thicken and become soft and peanut butter-like as it cools. Screw on lids.
This can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
--------------------------------------------------------------
Homemade Mustard (Adapted from Food Network)
In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
Transfer the mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.
--------------------------------------------------------------
Rosemary Cheese Bites
(Recipe taken from GoodLifeEats.com)
Rustic Italian Bread
(Recipe taken from the back of the bread flour bag)
--------------------------------------------------------------
My neighbor was the one who suggested I make the Hazelnut Spread (aka Nutella), and that just sounded so yummy! There was only one problem... where the heck do you buy Hazelnuts when it's not Christmas time?! I went to all the grocery stores (including Randazzo specialty store where I found my Vanilla Beans) and no luck. I was desprite, so I turned to Google, because it has all the answers... this led me to place an order through www.nuts.com - who'da thought ;-) Three days and $14 dollars later, a pound of roasted hazelnuts were waiting at my doorstep! This website is great - very prompt in their order, the processing updates were delivered to my mail, and plus, the box was really cute... it made me smile.
Did you know how easy it is to make powdered sugar from scratch? You just need a food processor, some sugar, patience and viola... powdered sugar!
The Rosemary Flatbread is now one of my favorite snacks! One batch lasts me the enitre week, and it tastes good dipped in the Mustard and Hot Sauce I made. This week, I shared a portion of it with my neighbors across the street. I hope they enjoy it. The Rosemary & Cheese Crackers are a tad too dry, but they taste great with a dollop of raspberry preserves & goat cheese atop.
It was a nice day to be in the kitchen - it started snowing outside and was a pretty view from the window! Happy Cooking!
--------------------------------------------------------------
Powdered Sugar Ready In: 10 min
Sugar (I prefer Domino Organic Sugar Cane)
Food-Processor
Simply run the sugar through the food processor and with a little patience you will soon have powdered sugar!
--------------------------------------------------------------
Chocolate-Hazelnut Spread (Adapted from OurBestBites.com)
Ready In: 30 mins
1-1/2 cups (heaping) Hazelnuts, preferably skinned and toasted1/8 cup Powdered Sugar
8 oz Semisweet Chocolate Chips
1/4 cup (1/2 stick) Butter, cut into 1-inch pieces, room temperature
1/2 cup Heavy Cream -OR- 1/2 cup Whipping Cream + 2 tbsp Milk
Jars or Containers (will fill 2 8-ounce jars)
If your hazelnuts are not pre-toasted, read this website on how to toast them in the oven. (If nuts have skins, rub them in a kitchen towel to remove, see photos in post for tips.)
Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms (~1 min).
Place chocolate in a medium metal or glass bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream, then hazelnut paste.Pour mixture into jars, dividing equally. Let cool - mixture will thicken and become soft and peanut butter-like as it cools. Screw on lids.
This can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
--------------------------------------------------------------
Homemade Mustard (Adapted from Food Network)
Prep Time: 15 mins + Overnight Soak | Ready In: 9 hrs
5-1/2 tbsp Yellow Mustard Seeds
1/3 cup drinking-quality White Wine
1/3 cup White Wine Vinegar
1 Shallot, minced
3/4 tsp Salt
1/4 tsp White Pepper
Pinch of Ground AllspiceIn a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
Transfer the mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.
--------------------------------------------------------------
Rosemary Cheese Bites(Recipe taken from GoodLifeEats.com)
Rustic Italian Bread(Recipe taken from the back of the bread flour bag)
--------------------------------------------------------------
Wednesday, February 13, 2013
Homemade Hot Sauce
Anyone who knows my sister and I, knows that we have a weak spot for Cholula Hot Sauce. Even the waiters at our favorite restaurant know to put a new bottle on our table when dinner is served. Though the bottle contains no preservatives or artificial ingredients, I still had no idea what 'xanthan gum' was on the ingredients list. Thus, begins my journey into making my own Homemade Hot Sauce!
I found several recipes online for hot sauce, but they all seemed to vary quite a bit. That said, I decided to make up my own, based on a few of the more notable recipe authors. I liked Emeril's method of simmering the peppers and garlic with water into a soft reduction before blending. I also was limited on the hot peppers I had to work with... I decided to buy from Kroger rather than a specialty store; I know better next time!
All-in-all, the sauce was really easy to make - it will just be a matter of adjusting the taste to my preference in the future. I cut the heat back a little too much by using a whole tomato - I will probably only add a small portion in the future. And more garlic... you can never go wrong with more garlic!
Enjoy!
--------------------------------------------------------
Homemade Hot Sauce
Prep Time: 5 min | Cook Time: 20 min | Ready In: 30 min
1 Pablano Pepper, seeded and sliced
5 Habanero Peppers, seeded and sliced
2 Red Chili Peppers, seeded and sliced
5 Garlic Cloves, finely chopped
1 cup Water
1/2 cup Distilled White Vinegar
Olive Oil
Salt
1 Small Tomato (optional)
1. Heat the oil in a skillet over medium heat. Add the garlic, peppers and a dash of salt. Saute for about 3 minutes.
2. Add the water and bring mixture to a simmer, reducing the heat slightly if necessary. Simmer until the water is reduced to barely any and the peppers are soft (~15-20 minutes).
3. Remove the peppers and garlic from the heat and let cool for a few minutes.
4. Add the peppers/garlic mixture to a food processor and blend until smooth. Slowly add almost all the vinegar while running the blender. (leave some vinegar aside).
5. Add some salt to taste (in small amounts) and mix well.
6. (optional) Add diced tomato to the mixture and blend well. Add more vinegar to the mix until a smooth consistency is reached.
(If you wish to cut back the heat of the sauce, opt to add small amounts of diced tomato until desired taste is reached. I recommend adding small amounts at a time and taste testing. I initially added the whole tomato and I lost too much of the spicy heat that I like.)
7. Bottle the sauce, refrigerate and enjoy!
I found several recipes online for hot sauce, but they all seemed to vary quite a bit. That said, I decided to make up my own, based on a few of the more notable recipe authors. I liked Emeril's method of simmering the peppers and garlic with water into a soft reduction before blending. I also was limited on the hot peppers I had to work with... I decided to buy from Kroger rather than a specialty store; I know better next time!
All-in-all, the sauce was really easy to make - it will just be a matter of adjusting the taste to my preference in the future. I cut the heat back a little too much by using a whole tomato - I will probably only add a small portion in the future. And more garlic... you can never go wrong with more garlic!
Enjoy!
--------------------------------------------------------
Homemade Hot Sauce Prep Time: 5 min | Cook Time: 20 min | Ready In: 30 min
1 Pablano Pepper, seeded and sliced
5 Habanero Peppers, seeded and sliced
2 Red Chili Peppers, seeded and sliced
5 Garlic Cloves, finely chopped
1 cup Water
1/2 cup Distilled White Vinegar
Olive Oil
Salt
1 Small Tomato (optional)
1. Heat the oil in a skillet over medium heat. Add the garlic, peppers and a dash of salt. Saute for about 3 minutes.2. Add the water and bring mixture to a simmer, reducing the heat slightly if necessary. Simmer until the water is reduced to barely any and the peppers are soft (~15-20 minutes).
3. Remove the peppers and garlic from the heat and let cool for a few minutes.
4. Add the peppers/garlic mixture to a food processor and blend until smooth. Slowly add almost all the vinegar while running the blender. (leave some vinegar aside).
5. Add some salt to taste (in small amounts) and mix well.
6. (optional) Add diced tomato to the mixture and blend well. Add more vinegar to the mix until a smooth consistency is reached.
(If you wish to cut back the heat of the sauce, opt to add small amounts of diced tomato until desired taste is reached. I recommend adding small amounts at a time and taste testing. I initially added the whole tomato and I lost too much of the spicy heat that I like.)
7. Bottle the sauce, refrigerate and enjoy!
Monday, February 11, 2013
1 week in... 2 lb lost!
After one full week into my un-processed lifestyle, I am quickly realizing just how healthy I had already been eating. My breakfast remains the same, the only thing that changed with my lunch is the removal of shredded cheese and croutons, and my hummus is now homemade rather than store bought. The biggest change lies within my dinner and snacks. I now have Lentil Burgers and Homemade Ravioli stored in my freezer for the days when I come home too late to cook, replacing the go-to Progresso Soup and Lean Cuisine. My desire to snack has significantly reduced since I have to make these snacks from scratch.
It was less than a week into this lifestyle when I got on the scale, only to realize I had lost 2 lb with just this simple change. It caught me by surprise because I hadn't gotten as much time on the bike or cardio as I would have liked this week, but good new all the same!
:)
It was less than a week into this lifestyle when I got on the scale, only to realize I had lost 2 lb with just this simple change. It caught me by surprise because I hadn't gotten as much time on the bike or cardio as I would have liked this week, but good new all the same!
:)
Saturday, February 9, 2013
Homemade Beer & Gouda Pretzels, Rosemary Flatbread
This weekend I had lunch with my girlfriends and I made Homemade Beer & Gouda Pretzels with a Sweet Mustard Dipping Sauce. All I can say, is I am glad I practiced this recipe a few weeks ago, because it went a lot smoother the second time around. Perhaps, because I finally bought a cooking thermometer instead of using the 'ol touch test to gauge the tempurature of the hot liquid.
My time in the kitchen was limited this weekend, but I did have enough time to whip up a quick snack for myself to graze over the next few days. This week, I tried my hand at Rosemary Flatbread... it was so delish and so simple to make!
Happy Cooking!
--------------------------------------------------
Homemade Beer & Gouda Pretzels
This recipe was adapted from Taste of Home and very tasty! To add some more flavor, I used a tad more beer and caraway seeds than the recipe calls for.
Sweet Mustard Dipping Sauce
4 simple ingredients that combine well to compliment the pretzels, as well as raw veggies.
Mayonnaise
Regular Mustard
Dijon Mustard
Honey
In a small bowl, simply mix together somewhat equal parts mayo and mustards. Add the honey to the mix in small amounts until the desired taste is reached.
--------------------------------------------------
Rosemary Flatbread
I adapted this recipe from SmittenKitchen, which is quickly becoming one of my favorite food blogs! If you get a chance, browse through some of the other yummy recipes.
--------------------------------------------------
My time in the kitchen was limited this weekend, but I did have enough time to whip up a quick snack for myself to graze over the next few days. This week, I tried my hand at Rosemary Flatbread... it was so delish and so simple to make!
Happy Cooking!
--------------------------------------------------
Homemade Beer & Gouda Pretzels
This recipe was adapted from Taste of Home and very tasty! To add some more flavor, I used a tad more beer and caraway seeds than the recipe calls for.
Sweet Mustard Dipping Sauce
4 simple ingredients that combine well to compliment the pretzels, as well as raw veggies.
Mayonnaise
Regular Mustard
Dijon Mustard
Honey
In a small bowl, simply mix together somewhat equal parts mayo and mustards. Add the honey to the mix in small amounts until the desired taste is reached.
--------------------------------------------------
Rosemary Flatbread
I adapted this recipe from SmittenKitchen, which is quickly becoming one of my favorite food blogs! If you get a chance, browse through some of the other yummy recipes.
--------------------------------------------------
Thursday, February 7, 2013
These cravings shall pass….
The other night, while watching TV, I seemed to only notice the TWIX and M&M commercials… of course, the things I will not be eating anytime soon! Then the craving set in… I scurried through my kitchen thinking how badly I wanted chocolate and what could I do with my cocoa powder to satisfy this. I tried mixing cocoa with some natural peanut butter – meh, not what I wanted. Then I hit up Google and found so many recipes for homemade snacks and treats! Did you know you can make your own “Cheese-Its”, “Oreo’s” and “Nutella”? Oh, yeah – I’m sure gonna try!
This whole process started not because I needed to eat healthier meals, but because I wanted to reduce my cravings for quick-snacks. As much fun as it sounds to make all these yummy homemade treats, I’m guessing that this will force me to ration my portions simply because I know that I will NOT be making these snacks as often as you can just grab-n-go from the convenience store.
My next agenda is to make and stock-up on homemade condiments (Ketchup, Mustard, Hot Sauce, Salad Dressing, Vanilla Extract) and quick snacks (Hazelnut Spread, Cheesy Crackers, Oreo’s, Granola Bars). I anticipate these items taking a lot of time… I just hope everything tastes up to par!
I will post recipes and pictures once I get to the baking. Happy Cooking! J
Monday, February 4, 2013
Day 1: Roasted Veggies and Spicy Ketsup Dip
Today is the day I started my non-processed lifestyle. Because I already eat such a limited amount of processed foods, it was easier than I thought. Breakfast was simple (rolled oats and a banana); I had one of the Lentil Burgers for lunch (yummmm) and did a quick, easy dinner of chicken, fresh greens, Roasted Carrots and Sweet Potato Chips. If you haven't tried roasting veggies, you should... so easy and so delish! Unfortunately, I have yet to make homemade ketsup or hot sauce, so I did not have a dip today. However, I have to share the recipe because this is a wonderful compliment to these roasted veggies (unless you opt for the cinnamon seasoning).
I think the hardest part of this journey will be not using store-bought spice packets, dressings, condiments or snacks. And let me add that it was hard to resist reaching for a piece of bread with jelly for a later night snack; instead, I am stuck with peanuts, pumpkin seeds, fresh fruit and veggies dipped in my homemade hummus.
I need a day and prepare some of the basics to have around the house, such as Condiments (ketsup, mustard, hot sauce, jelly, etc) and Homemade Bread. Also, my physical therapist gave me the idea of mixing up some form of a Homemade Granola-Oat Bar as a sweet treat!
--------------------------------------------------------------------
Roasted Carrots and Sweet Potato Chips
Prep Time: 5 min | Cook Time: 45 min
Sweet Potatoes
Whole Carrots
Olive Oil
Coarse Salt
Optional Seasonings (Italian Spices, Ancho Chili Powder, Ground Cinnamon)
1. Simply, pre-heat the oven to 425 degrees and line a baking sheet with tin foil.
2. Cut your veggies - I like to slice my sweet potatoes as thin chip-like shapes and my carrots, in half-longways.
3. Place the sliced carrots on the baking sheet and brush with a thin layer of olive oil. Be sure to brush a little oil underneath the carrots, as well. Season as desired (I like dried Italian herbs and salt).
4. Toss the sweet potatoes in a ziplock bag with just enough olive oil to thinly coat each piece. I also add to the bag: salt and dried Italian spices.
5. Spread the potato slices on the baking sheet in a single layer, alongside the carrots.
6. Bake for 30-45 minutes, depending on desired crispiness. Flip the potato slices halfway through the baking time.
--------------------------------------------------------------------
Spicy Ketsup Dipping Sauce
Ready In: 5 min
Ketsup
Hot Sauce (I prefer Cholula)
Simply mix the ketsup and hot sauce together, to taste. And vuola... yummy dipping sauce!
--------------------------------------------------------------------
I need a day and prepare some of the basics to have around the house, such as Condiments (ketsup, mustard, hot sauce, jelly, etc) and Homemade Bread. Also, my physical therapist gave me the idea of mixing up some form of a Homemade Granola-Oat Bar as a sweet treat!
--------------------------------------------------------------------
Roasted Carrots and Sweet Potato Chips
Prep Time: 5 min | Cook Time: 45 min
Sweet Potatoes
Whole Carrots
Olive Oil
Coarse Salt
Optional Seasonings (Italian Spices, Ancho Chili Powder, Ground Cinnamon)
1. Simply, pre-heat the oven to 425 degrees and line a baking sheet with tin foil.
2. Cut your veggies - I like to slice my sweet potatoes as thin chip-like shapes and my carrots, in half-longways.
3. Place the sliced carrots on the baking sheet and brush with a thin layer of olive oil. Be sure to brush a little oil underneath the carrots, as well. Season as desired (I like dried Italian herbs and salt).
4. Toss the sweet potatoes in a ziplock bag with just enough olive oil to thinly coat each piece. I also add to the bag: salt and dried Italian spices.
5. Spread the potato slices on the baking sheet in a single layer, alongside the carrots.
6. Bake for 30-45 minutes, depending on desired crispiness. Flip the potato slices halfway through the baking time.
--------------------------------------------------------------------
Spicy Ketsup Dipping Sauce
Ready In: 5 min
Ketsup
Hot Sauce (I prefer Cholula)
Simply mix the ketsup and hot sauce together, to taste. And vuola... yummy dipping sauce!
--------------------------------------------------------------------
Saturday, February 2, 2013
The First Food Prep: Hummus, Burgers and Pasta
Last night I went to to grocery store to pickup what foods I needed that did not come with my Door-2-Door Organics delivery this week. As I was shopping, I soon realized how much easier grocery shopping would become... you stick to the produce area, meat counter and eggs - simple!
My neighbor helped me prepare a few foods that could be made in bulk then frozen and easily eaten throughout the week. Today, the menu included:
* Homemade Hummus
* Lentil-Vegi Burgers
* Whole Wheat Pasta
* Whole Wheat Ravioli filled with a Garlic-Vegi Mash
I snagged multiple Homemade Hummus recipes online, but this is really a food you can mix ingredients to taste. I like to use dried chickpeas, over canned - which requires an overnight soak and an additional 60-90 minutes of boiling time. My preference for a creamier hummus is to blend olive oil with the rest of the standard ingredients (Tahini, Garlic, Lemon Juice, Salt). I also do not use baking soda in the boiling water, because I use that water to blend with the mixture.
The Lentil-Vegi Burgers were based on a recipe I found online (MyRecipes.com), but slightly modified because I was missing the an ingredient. I replaced the barley with a few chickpeas used for the hummus, and we added more garlic & spices. Honestly, I was surprised how delish these turned out to be eaten hot off the skillet, plain, with no bun, toppings or condiments.
The Whole-Wheat Pasta/Ravioli Dough was slightly tricky, since whole-wheat flour is harder to work with. I had to add more egg to the dough, that I did using all-purpose flour. I won't lie, whole-wheat flour does not taste the best... I think I am going to allow myself to try unbleached flour next time instead.
The Garlic-Vegi Mash Ravioli Filling was not from any recipe, I just sorta tossed a bunch of things that I had into the blender and went from there. It ended up looking like mashed sweet potato's because of the carrots, but it tasted pretty darn good! If I had to guess, I would say I blended together:
- Garlic
- Onion
- Red Pepper
- Carrots
- Celery
- Olive Oil
- Bread Crumbs (to thicken)
- Salt & Pepper to taste
I think next, I will try Homemade Naan's, Crockpot Soups and Black Bean Burger.
My neighbor helped me prepare a few foods that could be made in bulk then frozen and easily eaten throughout the week. Today, the menu included:
* Homemade Hummus
* Lentil-Vegi Burgers
* Whole Wheat Pasta
* Whole Wheat Ravioli filled with a Garlic-Vegi Mash
I snagged multiple Homemade Hummus recipes online, but this is really a food you can mix ingredients to taste. I like to use dried chickpeas, over canned - which requires an overnight soak and an additional 60-90 minutes of boiling time. My preference for a creamier hummus is to blend olive oil with the rest of the standard ingredients (Tahini, Garlic, Lemon Juice, Salt). I also do not use baking soda in the boiling water, because I use that water to blend with the mixture. 
The Lentil-Vegi Burgers were based on a recipe I found online (MyRecipes.com), but slightly modified because I was missing the an ingredient. I replaced the barley with a few chickpeas used for the hummus, and we added more garlic & spices. Honestly, I was surprised how delish these turned out to be eaten hot off the skillet, plain, with no bun, toppings or condiments. 
The Whole-Wheat Pasta/Ravioli Dough was slightly tricky, since whole-wheat flour is harder to work with. I had to add more egg to the dough, that I did using all-purpose flour. I won't lie, whole-wheat flour does not taste the best... I think I am going to allow myself to try unbleached flour next time instead. 
The Garlic-Vegi Mash Ravioli Filling was not from any recipe, I just sorta tossed a bunch of things that I had into the blender and went from there. It ended up looking like mashed sweet potato's because of the carrots, but it tasted pretty darn good! If I had to guess, I would say I blended together:- Garlic
- Onion
- Red Pepper
- Carrots
- Celery
- Olive Oil
- Bread Crumbs (to thicken)
- Salt & Pepper to taste
I think next, I will try Homemade Naan's, Crockpot Soups and Black Bean Burger.
Friday, February 1, 2013
A New Kind of Challenge
I'm not exactly sure what prompted me to take this challenge, but it's always something that has been on my mind.... I wonder, did our anscestors have all these crazy allergies and conditions that exist today, or are these a product of our world full of processed, chemically-induced convenience foods?! Heck, even the rise of peanut allergies - I don't remember knowing anyone with a peanut allergy when I was growing up, but now it seems everyone has it.
Regardless, this is my journey to explore how our anscestors lived... in a processed-free world! Of course, there will be exceptions (*WINE*, duh!) and the occasional "free" meals with friends. I am not going to be THAT girl that refuses to socialize with her friends over a burger or sushi, but anything from my kitchen will be made from scratch, by me!
Ready.... let's do this!
Regardless, this is my journey to explore how our anscestors lived... in a processed-free world! Of course, there will be exceptions (*WINE*, duh!) and the occasional "free" meals with friends. I am not going to be THAT girl that refuses to socialize with her friends over a burger or sushi, but anything from my kitchen will be made from scratch, by me!
Ready.... let's do this!
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