There's seaman everywhere ....
 Source: David Dust
Whoreay!
It's Fleet Week in NYC and the timing couldn't be more fantastic! I've been struggling to find the time, energy, motivation, and most importantly, the words, to write this post. Experience has taught me that it cant be forced, and instead must flow, but one day became two and two quickly became four, and that became a week.... a vicious cycle to say the least. The days, and my frustrations, continued to accumulate. I was overly worked, overly stressed, and ultimately drowning in the drama and negativity of another. I almost abandoned ship (pun intended)....
Instead I decided to disconnect and clear my energy.
“You may not realize it when it happens, but a kick in the teeth may
be the best thing in the world for you.”
– Walt Disney
BEST DECISION EVER! Three weeks have passed since I initially sat at my computer to write this post, which has been revised, deleted, and rewritten more times that I care to count. Blessing in disguise I say, all because it's fleet week. I've been gifted with the rare opportunity to shout: there's seaman everywhere and have it be appropriate. In a word: EPIC!
Seriously, what is it about men in uniform that is so damn sexy?!?!
There's something undeniably purrrr inducing about a man in dress blues ...or whites ... or fatigues ... or heavy black bunker gear... (you get the idea). That something will vary greatly from person to person, though researchers and/or experts have tried to explain it ( here and here), and studies (such as this) have debunked the notion that women prefer men in uniform, it's nonetheless a common theme among many women (and men who love men).  Source: Aviation Explorer As for my own uniform fetishism, instead of trying to explain it, I say just go with it! As a gal who often cites time not being her side, it's imperative that I use every millisecond I get to my advantage. That said, I've concluded that time spent undressing (with my eyes), violating (in my mind), and restraining myself so I pounce right then and there is far more entertaining and more importantly of greater benefit, than time spent analyzing. Besides, is an explanation REALLY necessary here?!?! Purrrrrr ...
Yeah, I didn't think so either. Let's file this one under "it speaks for itself". Moving on, life awaits so I'm gonna wrap this chapter up BUT for those lookin to go down (heh) and check out fleet week, you still have plenty of time cause there will be seaman everywhere until May 30th!
Until next time, I'm off like a prom dress!
Coconut Chocolate Chunk Cookies
Small Batch - Makes Approx 9 Large Cookies
Egg replacer to equal 1/2 an egg
1 Tbs + 1 - 2 tsp coconut oil
1/3 cup sucanat or brown sugar
1/4 tsp vanilla extract
1/8 tsp baking powder
1/8 tsp baking soda
1/16 salt
1/8 cup shredded unsweetened coconut
3 Tbs dark chocolate chunks
In a mixing bowl combined all the dry ingredients except sugar and chocolate chunks. Set close by. Make your egg replacement in a large measuring cup, then combine the coconut oil, sugar, and vanilla until smooth. Add wet mixture to the mixing bowl with the dry ingredients and mix until well combine. Add chocolate chunks. Stir and pop in fridge.
Preheat oven to 350F.
Meanwhile, line a baking dish with parchment paper. Then when oven is preheated remove dough from fridge and divide / roll it into equal size balls. Do NOT over flatten - cookie spread will vary pending amount of coconut oil used. (For batch pictured I used 1 Tbs and 2 tsp). Place dough balls on lined cookie sheet and press down slightly. Bake for 12 minutes, or until golden.
Let cookies cool 7 minutes to firm up before devouring before devouring.
Notes
I used Bob's Gluten Free All Purpose Baking Mix
Omit if not making gluten free or your flour blend already contains a gum
Live Delicious!
xo
Suprise!!!
Today is Reveal Day
Woot Woot! It's quick. It's easy. It's affordable. And though I have made granola countless times, I never ventured to make it in a skillet, in a small 2 - 3 serving batch, and WITHOUT ADDED SUGAR!!
It's brilliant!!
The verdict: Delicious!!
I will absolutely make this again (and again!). I used whatever I had in the house at the time which resulted in a seemingly more complicated ingredients list but this recipe was nonetheless easy, quick, affordable, made in a skillet, & without added sugar :-)
Adapted From: Creative Kitchen
3/4 cup gluten free oats 1/4 cup quinoa flakesJuice from 1 large apple2 Tbsp coconut, unsweetened 1 Tbs flax, ground 1 Tbs pepitas, ground 2 Tbshemp seeds, ground 1 Tbs sunflower seed butter pinch of sea salt dash cinnamon1/4 cup dried fruit mixUsing a coffee grinder, grind seeds (each separately). set aside. In a large nonstick skillet, add oats, quinoa flakes and coconut. Juice apple and pour liquid into the skillet, making sure to cover as much of the mixture as you can. Stir to coat. Toast mixture over low heat (2-3) until golden (about 10 – 20 minutes). Add ground ingredients to the skillet during the last couple minutes of toasting, making sure to stir often to prevent flax from burning. Remove from heat and stir in dried fruit. Serving Suggestions: Enjoy as a cold cereal (as I did this morning with chopped apple, banana, and coconut milk), on top of ice cream, mix with yogurt and/or fresh fruit! Live Delicious
xo
Coconut Chocolate Chunk Cookie Stuffed Rice Crispy Treat Cupcakes WARNING
Cookie stuffed crispy treat cupcakes are knock your socks off delicious.
Frequent indulgence in said cupcakes may result in dependance or in most cases addiction.
Side effects include: extreme delight, satisfaction, euphoria, and excitability, especially in children.
Baking in small batches reduces likelihood of addiction highly encouraged.
Abuse of this recipe may result in large waist size, larger thighs, and overall need for a larger clothing size. In instances of abuse, connect with this health coach for personalized services guaranteed to fit your needs, so you can fit back into your clothing.
** Cupcake Components **
1 batch of homemade rice crispy treats
1 batch of homemade cookies
Your favorite frosting
sprinkles
Small Batch Rice Crispy Treats
Vegan & Gluten Free
Makes 12 cupcake based
1 1/2 Tbs coconut oil
3 cups Brown Rice Crispy Cereal (I used Natures Path)
2 cups rice mellow
Melt coconut oil. Add rice mellow and cereal, stirring until well combine. Press cereal mix into cupcake pan cups and pop pan in the fridge.
Small Batch Coconut Chocolate Chunk Cookies*
Vegan & Gluten Free
Makes 12 cookies
Egg replacer to equal 1/2 an egg
1 Tbs coconut oil*
1/3 cup sucanat
1/4 tsp vanilla extract
1/4 cup + 1 Tbs all purpose flour (I used Bob's Gluten Free All Purpose Baking Mix)
1/8 tsp guar gum (Only use for gluten free, if your flour blend does not include it)
1/8 tsp baking powder
1/8 tsp baking soda
1/16 tsp salt
1/8 cup shredded unsweetened coconut
1/4 cup dark chocolate chunks
In a mixing bowl combined all the dry ingredients except sugar, chocolate chunks and nuts. Set close by. In a large measuring cup, combine the egg replacer, coconut oil, sugar, and vanilla until smooth. Add sugar mixture to the mixing bowl with the dry ingredients and mix until well combine. Add chocolate chunks and nuts. Stir again, place bowl in fridge and allow to chill while oven preheats to 350F.
Meanwhile, line a baking dish with parchment paper. Then when oven is preheated remove dough from fridge and divide / roll it into equal size balls and flatten slightly**. Place dough balls on lined cookie sheet and bake for 12 minutes, or until golden.
Notes:
** Customize your crispy treat cupcakes: Follow recipe instructions for baking a batch of your favorite cookies (soft and chewy work best), with the exception of sizing cookies so that they lay atop or fit in rice crispy cupcake base. Allow to cool completely prior to assembly.
** Cookie spread will vary pending amount of coconut oil used. For the batch pictured above, I had used 1 Tbs and 2 tsp coconut oil + flattened dough balls to produce a crispy cookie. When I made the cookies again for crispy treat cupcakes, I used only 1 Tbs of coconut oil.
If you are using homemade frosting (as I did), make that now and proceed as written below
To assemble cupcake:
Remove crispy treat cupcake bases from cupcake pan and lightly frost top of the base. Place one homemade cookie per base on top.of frosting layer and lightly press down. Now frost cookie as yoga would a cupcake. Decorate as desired and devour!
Live Delicious
xo
_Happy Monday Loves! Today is Reveal Day for the Secret Recipe Club and I have been looking forward to posting today. My assigned blog for the month of April was Heidis Verden. My first browse of the site had me feeling 70% so excited I could explode, but also 30% scared. For those who may not know, Heidi's blog is written in Danish and seeing the recipes written in language I am not familiar with seemingly triggered flashbacks of my former "hazard in the kitchen" self. Back then, general recipe language was foreign enough to result in my own address coming up on the fire scanner every time I attempted to cook something on the stove top or the oven. Literally. Even worse is the fact that I was only allowed to use the microwave or toaster when home alone well into my late teens/early twenties. Visions of kitchen fires danced in my head as I frantically searched for google translate, as mentioned in this section. However, it wasn't until my inner critic softly uttered every plausible kitchen horror that could potentially unfold that the root of my turmoil revealed itself, as there's no scenario more devastating than me butchering one of Heidi's recipes, then revealing the details to an open audience. Mmmmmmmm ...
Chickpea Mash with Avocado, Garlic, Asparagus, etc..Adapted from Heidis Verden1 can low sodium chickpeas,drained, rinsed well, and mashed with fork. 1 small ripe avocado 1/2 small handful of finely chopped parsley 1 Tbs of vegan mayo of choice 1 Tbs vegan sour cream 7 leaves finely chopped wild garlic, optional 3 green asparagus into small pieces 7 good cherry tomatoes, quartered 1/2 red pepper, roasted & chopped small 1/8 teaspoon chipotle powder 1/2 teaspoon red chili flakes 1 teaspoons lemon juice Fresh ground salt & pepper, to taste Tofu Feta for garnish, optionalDrain chickpeas and rinse well before mashing with fork. Add remaining ingredients to the chickpea mash and mix well with a fork. Season to taste with salt and pepper and let mash stand in fridge at least one hour before serving. Suggested Means of Devouring: Serve on a killer batch of homemade mini bagels (I made gluten free ones) and garnish with vegan feta, tomato and lemon if desired.
Props to Heidi for the new recipe and awesome blog overall
&
a special thank you to all of the fabulous SRC members for the hard work, dedication and the fun!
Live Delicious!
xo
There's an app for that: Android apps I use and love!
Get Fooducated!
A super informative yet simple to use ingredients decoder that will help raise awareness and aide in making better food choices. Scan the bar code of a the product and read the (sometimes dirty) details BEFORE you buy the item. What you find out might scare you. Products are graded and alternate suggestions are made.
InspireMe!
Get inspired with this fabulous app. It's chock full of daily quotes, meditations, questions to consider, and further thoughts. I like reading it first thing in the morning :-)
Dream-e
_In a word: Amazing! So amazing that I am at a loss for words. Its an interactive dream interpretation and self-development tool and it's far exceeded my expectations. Download it now and see for yourself.
Moon Phases
All about the moon in one convenient app. Learn about the moon phases, the moon's influence, and the zodiac. I use the paid version but there is a free one as well.
Chef Tap
My favorite recipe app (and I have tried more than I care to count) and the only one I use - this app allows you to import recipes from any website without having to copy and/or paste and once uploaded, you can go in and tailor the original to suite your own personal needs and tastes. Simply bookmark the recipe on your mobile device, open the app, upload via a bookmark search, and your done!
Photo Grid
Make collages and share with friends on Instagram, Facebook, Twitter ......
Hello Lovers!
Today is Monday. (I hate Monday!) It's also Reveal Day. (I love Reveal Day!). Getting out of bed this morning was no easy task and I definately have a case of the Monday blues. However, I am feeling notably more chipper than I have the last two weeks, and the dense fog of misery and self pity I found myself in has slowly started to clear. Over the weekend, I gained some new perspective and this morning I discovered that the 5 day weather forecast looks fabulous. Things are off to a great start!
_My assigned blog for this month was Jane's Adventures in Dinner. Upon receiving the assignment I browsed the site, bookmarking recipes as I went along. I generally try to make my assignment recipe at least a week before the posting date just in case I screw it up as this allows me the time to try again and/or select a different recipe. Unfortunately that wasn't the case this time around and it wasn't until this past weekend that I selected, made and typed up my recipe. It's safe to say that March didn't get off to a good start for me: the passing of my cat Lucy, fuckery from the narcissist ex, and feelings of general discontent (which I had been unsuccessfully ignoring for weeks) had me twisted and before I knew it, St. Patrick's Day was here, which ment reveal day was a mere two days away and I had work Saturday night, which ultimately left me with even less time. Feeling anxious, I grabbed my tablet and started re-browsing Jane's Adventures: Pumpkin Pizza, Stuffed Cabbage, Tortilla Lasagna, Banana Rum Brulee.... As you can see I had an awesome selection to choose from. Since I was short on time, I decided to base my recipe selection on the ingredients I had on hand. I trotted downstairs to the kitchen and scanned the fridge and pantry. Of course, I had the bare minimum in the house to work with which came as no surprise here considering the way things have been going, but then, in a sudden twist of luck (and just as I started to panic), I stumbled upon Jane's Irish Soda Bread post. Woo hoo, crisis diverted! In addition to having everything I needed on hand, it was St Patrick's Day! This couldn't have worked out any more perfect. I've never made Irish Soda Bread, but I have eaten it before. Every year my neighbor makes some and sends it over. Its the only Irish Soda Bread I ever actually enjoyed, but due to the whole vegan thing, I haven't eaten any in years. My lack of experience in the Irish Soda Bread area results in me having no recollection of its texture or taste, truth be told the first that comes to mind when I think of Irish Soda Bread is that it has raisins in it. The second thing that comes to mind is green sugar sprinkles. My neighbor used some on hers. I liked that part best. *chuckles* Note: I adapted Jane's recipe to make the bread vegan and gluten free. I thought it came out delicious and I ate a considerable amount of it in one sitting *blushes* I have no idea how close the taste is to traditional Irish Soda Bread and while the texture is slightly crumbly, I consider this recipe a keeper! _
Irish Soda Bread
Adapted from: Jane's Adventures in Dinner
2 cups gluten free flour *
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking flour
2 tsp guar gum
5 Tbs Earth Balance Shortening, cut small
1 cup unsweetened coconut milk + 1/2 tsp lemon juice
2 eggs worth Ener-G Foods Egg Replacer
2 Tbs Brown Rice Syrup
1 cup currants
Mix all the dry ingredients together in a mixing bowl. Set aside. In a shot glass prepare the egg replacer and in a measuring cup combine coconut milk with the lemon juice. Set those aside.
Preheat oven to 350F and prepare your baking pan (parchment line a baking sheet or grease and flour a cake pan). Set pan aside.
Cut shortening into the dry ingredients (I used my fingers to do this), until flour resembles a coarse meal. Make a little well in the middle and add wet ingredients. Mix until the dough just comes together, then gently stir in currants. Scoop dough onto prepared sheet and with wet hands (to prevent sticking), shape into a loaf. Then, using a serated knife, cut an X into the top of the dough. Place pan into the oven and bake at 350F until golden and hollow sounding when you tape it, which was approximately 35 minutes in my oven. When baking is complete, remove pan from oven and allow to cool before transpiring.
Enjoy with ample butter and green sugar sprinkles!
_Thank you, Jane for the fantastic recipe, and to the Secret Recipe Club for the much need fun in my otherwise lackluster month thus far. Hope you all had a lovely weekend and positive vibes for a fantastic week ahead.
_Live Delicious
xo
Hello, loves!
I cannot believe we are half way through March already. Seriously, where is the time going?! The last two weeks have been rough to say the least. My beloved cat, Lucy, passed away and Ive been in a fog since March 4, which is when I found her in the closet. She was an old gal and had been showing her age on and off over the last few months. Marley, who is one year older than Lucy, has taken the loss especially hard and any free time I have had over the last two weeks have been spent with him and the rest of the herd. In hindsight it was as if she knew it was time to say good bye, and she spent all Friday night into Saturday morning curled up in bed with me and Marley. It was just like old times and I recall thinking aloud that us three hadn't had a snuggle party in a long long time. Lucy and Marley were close but when it came to humans, Lucy although generally agreeable to anyone willing to give her attention and food, was partial to hanging out with my mom. That said, when I returned from the shelter and my mom said she hadn't seen Lucy in two days, a horrible sense of dread washed over me. As I searched around the house I reasoned that I had just seen her, as she spent the previous night with me. I'm not exactly sure what time I feel asleep but Sunday I popped up early and immediately headed to the market for a can of cat food. Lucy loved her cans of foo and always came running when once was opened. This fascinated me and I often pondered how the hell she heard it being opened. I popped the top and patiently waited but this time she didn't come. I went to the basement where my mom was doing laundry and told her I suspected the worst. An hour later, my suspicions were confirmed, and I retreated to my room to cry my eyes out and make the necessary calls. I decided to have her cremated but Sunday was an off day and arranging a special pick up would have cost an arm and a leg, but I was not waiting until Monday to bring her to the crematory. Fortunately I was able to bring her to the local animal hospital and they took care of the rest. I got her back the following Saturday and the urn I bought online came this past Wednesday. Both Marley and the Little One had intense reactions both when I returned with Lucy's ashes and then again when I put her in the urn. Amazing to say the least and I am happy to report that Marley is slowly returning to his usual sunny self and the Little One is up to her usual antics.
On a sour note, as if the events above weren't enough, a certain someone felt the need to kick me while I was down. Sunday night I received a call from him. Upon hearing his voice, tears flowed from my eyes and I shared the sad news. Two hours later, I heard my front door open. The ex had come to console me. Most would say this was to be expected, as a few months into knowing him he lost his beloved cat, but several would shake their heads in disapproval while pointing out how I walked right into the chain of events that transpired from there. Less than 24 hours after arriving at my house, he suggested I keep his cat, as he wasn't in a position to care for her, and if I didn't he would be dropping her off at a shelter. REALLY GUY?! REALLY?! Don't get me wrong, I adore his cat and I 100% agreed that he was in no way shape or form in a position to care for her, but ARE YOU F@$%ING KIDDING ME?! Needless to say words were exchanged but the fuckery didn't hit it's high note until later in the week, which is when he deemed me an awful person and felt it best to never speak to me again. Yeah, you read that right. Fast forward a few days after that when he texts that he has the money he owes me, and when I ask how he wants to work giving it to (ie: dropping it off at my house or us meeting up somewhere) he proceeds to say that he isn't really sure when he can do that he hasn't found a new place to live yet. WTF?! SERIOUSLY???!!?? THEN WHY BRING IT UP??!!?? As I sit here and reflect what eats at me most is the fact that out of all people I thought he would understand my loss most considering the traumatic loss of his cat left him broken and unable to function. His inability to show true, ongoing empathy disturbs me, and I must continuously remind myself that all this is his malfunction and not mind. It nonetheless stings.
I feel the need to sit with my woes a little longer, but then it's time to pick up the pieces and start putting myself back together. Positive vibes to all for a fantastic weekend ahead. Until next time, I'm off like a prom dress!
Lucy
Beloved Pet
Best Friend Till The End
Always on our mind and forever in our hearts
_Not a day will go by where you wont be missed Rest in Peace
1998 - 2012
** Recipe Catch Up Post **
Jalapeno Popper Panini
2 slices of your favorite bread (I used a homemade gluten free flatbread)
2 Jalapeno Peppers, sliced & seeded
1 - 2 Tbs cream cheese (I used a vegan one)
2 - 4 Tbs cheddar cheese shreds (I used Daiya)
1 -2 tsp salsa, optional (a dash of taco seasoning can also be used)
Roast jalapenos in toaster oven until charred, then immediately but carefully remove the skins.
While jalapenos roast, heat up grill (I used my Cuisinart 4-in-1 griddler. In a small mug or bowl mix together cream cheese, cheddar shreds, and salsa (or seasoning) and smear on both slices of bread. When the jalapenos are ready, lay them on one smeared side of bread, then top with the other smeared slice. Spritz or lightly brush sandwich with olive oil and place on grill. Cook until hot and melty.
Triple Chocolate Lust Cookies
Adapted from Alli N Son
3/4 cup Earth Balance Vegan Buttery Spread
1 cup sucanat (or dark brown sugar)
1/2 cup turbinado sugar
1 egg
1 egg yolk
2 teaspoon vanilla extract
2 cups gluten free baking mix, cookie mix, or your own flour blend
1 cup gluten free old fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups mixed variety (dairy free) chocolate chips (dark, white, semi sweet)
In a large saucepan over medium heat, melt the Earth Balance. Once melted, remove from the heat and add the sugars, stirring until mostly smooth. Chill in the fridge for 10 minutes. While the sugar mixture is chilling, mix together the dry ingredients. Set aside.
Remove the sugar mixture from the fridge and stir in the egg, egg yolk and vanilla. Add the dry ingredients, stirring to combine. Stir in the chocolate chips. Chill in the fridge for at least an hour, or overnight.
Preheat the oven to 325F degrees.
Remove the cookie dough from the fridge and roll into 1 inch balls. Place balls on a parchment lined baking sheet and bake at 325F for 10-12 minutes. Allow to cool prior to transferring from the baking sheet to another surface.
Banana Fosters
1 Tbs Earth Balance Vegan Buttery Spread (or butter)
2 Tbs Dark Brown Sugar
2 Tbs Dark Rum
Dash Cinnamon
Pinch Ginger
1 Banana, peeled & halved lengthwise and crosswise
2 scoops vanilla coconut milk ice cream
Melt earth balance in a small non-stick skillet over medium heat. Add the brown sugar, cinnamon, ginger, rum, and two (2) Tbs of water to the skillet and stir. Cook, while stirring until sugar dissolves. Add the banana and saute until soft, flipping banana once.
Scoop ice cream into a bowl. Spoon banana onto the ice cream Top with sauce & serve,
Once you go Antique, you never go back …
This was good.
DAMN GOOD! Make it now.
RIGHT NOW!
Seriously. I’m not kidding.
Go
GO NOW! Enjoy!
Antique Broccoli
Adapted from this recipe by Linda Larsen 3 cups broccoli florettes
2 carrots, peeled and sliced
2 small white onions, chopped
1/4 cup earth balance vegan buttery spread
1/4 cup gluten free all purpose flour (I used Bob’s)
2 cups unsweetened original almond coconut milk blend
Fresh ground pepper, to taste
Garlic powder, to taste
1 – 1 ½ cups cheese shreds (I used a mix of Daiya Mozzarella & Daiya Cheddar)
1/4 cup nutritional yeast
1 slice Tapioca Bread, processed in food processor Wash and chop vegetables. Place in 9 x 13 baking dish. Set aside.
Preheat oven 350F.
In heavy saucepan over low heat, melt 1/4 cup vegan buttery spread. Stir in the gluten free flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (this mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste, then stir in the vegan cheese shreds and the nutritional yeast. Remove from heat and stir until the cheese melts and the sauce blends. Pour over vegetables in baking dish. Sprinkle with bread crumbs.
Bake casserole, uncovered, at 350 degrees for 30-40 minutes, or until bubbly and topping is crisp and golden brown.
Note:
For the Chicken Fried Steak, I followed this recipe, but used gluten and dairy free versionsof the ingredients.
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