I have fallen ill.
Well, I have recovered, but I wanted to say fallen ill.
I was stricken with a heinous sinus infection and some sort of mucus monster like the kind on the commercials crawled in my lungs & decided to set up shop for 6 days. It was righteous.
It was a wake-up call, though, that I need a registered nurse on speed dial. Do you know how many medical questions I have on a daily basis? For instance, is my heart supposed to palpitate this much? Is the rash on my shin a bug bite or cancer? Do other people’s feet smell this bad? Am I supposed to cry every day?
Perhaps my health issues are too great for just one soul to heal.
Time: 35 minutes (prep + cooking) | Serves: 3-4 gyros
- 1 can of chickpeas, drained + rinsed
- 1 cups of plain Greek yogurt
- 1/2 cup of shredded cucumber
- 2 tbsp. of lemon juice
- 2 tbsp. of garlic, minced
- 1/2 red onion, sliced thin
- 1 tomato, sliced thin
- 1/2 cup of spinach leaves
- Pita flatbreads
- 1 tbsp. of paprika
- 1 tsp. of chili powder
- 1 tsp. of cayenne
- S+P, to taste
- 1 tbsp. of olive oil
- Preheat oven to 400 degrees
- In a bowl, combine chickpeas + olive oil + paprika + chili powder + cayenne + S+P
- Roast for about 20 minutes or until crisp to your desire
- Meanwhile, salt cucumber + let drain on a paper towel for about 10 minutes
- Combine yogurt + cucumber + lemon juice + garlic + S+P
- In a pita, spread some tzatziki + add some spinach + onion + tomatoes + chickpeas
- Shove entire gyro into mouth at one time to ensure best flavor profile
Used this gal’s recipe as a guide!
I am a very outdoorsy girl.
So much so that I plan all of my fall brunch activities around the best patios in the area.
I really branched out this weekend, though. I laid on a hot pink blanket in the middle of a grassy knoll. Me – in the grass!!!!! Essentially, I earned my badge for nature activities.
I laid on that blanket and gabbed with my girlfriends without a care in the world. The sun was shining, folks were running by in their exercise clothes sweating a little too near me, and I had a really cute sweater vest on. It was all good! I told you guys, I really never stop evolving.
But I am hoping this next president can do something about the outdoor smell that lingers on you for hours after a bout with nature.
Time: 1 hour (prep + cooking) | Serves: 3-4
- 4 small potatoes, scrubbed + chopped (I went with two white + two red)
- 1 onion, chopped
- 1 tbsp. of garlic, minced
- 3 tsp. of ancho chili powder
- 1/2 cup of vegetable broth
- 1 can of diced tomatoes
- 3 eggs
- 1 cup of fresh spinach
- 2 tbsp. of olive oil
- S+P, to taste
- Heat 1 tbsp. of olive oil in a deep pan over medium heat
- Add onion + S+P, cook for 4-5 minutes
- Add garlic, cook another minute
- Add ancho + tomatoes + vegetable broth, simmer for 15 minutes
- Transfer to a blender + puree, set aside
- Heat remaining olive oil in same pan
- Add potatoes + remaining ancho + S+P
- Cook for 8-10 minutes or until crisp to your desire
- Add sauce back to pan + cook another 10 minutes
- Stir in spinach + S+P
- Make holes for eggs + turn the heat to low
- Crack each egg in + cover, cook for 8 minutes
- Remove from heat + cook another 3-4 minutes or until eggs are set to your liking
- Rub hands in leftovers + finger paint a picture of a pal on a nearby blank wall
Idea came from here!
I burned off my taste buds.
Not from food that is too temperature hot, but from food that has been soaking in Asian chili peppers for 40 years + then takes a bubble bath in red pepper flakes.
It’s this local Chinese restaurant. They have this fried rice dish that has a literal disclaimer on it for being so spicy. Do I order it every time? Yes. Do I always regret? Most obviously.
The past couple of times I’ve ordered this I’ve been a little disappointed. It just hasn’t been as spicy as my wretched body has become accustomed to. So I order it last night, thinking, “Eh, it’ll be ~mild~.” It comes to the table. I’m pleasantly surprised by the looks of things – red pepper flakes allllll up in this bowl. I’m ready – mentally and physically (loose dress). I get about half way through and the usual sweating happens. Two glasses of water & I’m fine, a champ. I finish the meal. Like, I eat every bite of this monster fried rice. Then the dizziness sets in. I am on another planet. A planet I think must be similar to hell because there are flames and dragons everywhere. The sweat is now coming out of my head, as in the top of my hair is damp. I rub my tongue on the roof of my mouth and realize it’s all numb and there are probably no longer taste buds there.
So I’ll be going back next week.
Time: 20 minutes (prep + blending) | Serves: 1-2
- 2 cups of frozen blueberries
- 1 banana, sliced
- 1/2 tsp. of vanilla extract
- 1 1/2 cups of skim milk
- Banana, for topping
- Blueberries, for topping
- Granola, for topping
- Combine frozen blueberries + sliced banana + vanilla + milk in a blender or bullet
- Blend until smooth
- Pour into a bowl + top with bananas + blueberries + granola
- Hold breath + dive face-first into bowl + enjoy luxurious smoothie facial
Pulled this one out of a magazine, but can’t remember which one – I’m fun!!!