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Archive for the category “Recipes”

Caffeine Withdrawal

Withdrawal. Is. For. Real.

I gave up caffeine over the weekend, and this is seriously how I feel.

Minus the rather large nose. And long blond hair.

I had originally planned to give it up in Thailand, but I am SOOO glad I decided to do it now instead.

And here’s why:

  1. I will save at least $10/week by not buying Diet Mt. Dew. Ridic, I know.
  2. I will not feel like this my first week in Thailand. It’s currently 90 something degrees over there. Could you imagine? Going through this withdrawal in the middle of summer. Yuck.
  3. Numerous health concerns. Just Google it and hundreds of websites come up. I can’t possibly read all those, so I’m just going with “too much caffeine is bad.”

So even though I have a pounding headache, am ridiculously lethargic, and am craving the taste of a Diet Mt. Dew, I think it was the right decision.

But moving on…I went home this past weekend to good ole Byron and had a really good time! Even though I can’t sleep past 8:00 a.m., there is nothing that beats my bed at home. It is glorious.

My weekend was pretty tame though. I just hung out with the parents and my uber energetic niece while managing to eat my weight in Cinnamon Honey Bunches of Oats. No joke, I went through an entire box in 36 hours. Me + Cereal = Dangerous!!

When I got home last night, I decided to make another batch of cupcakes just because. These were sooo good!

FlufferNutter Cupcakes (from How Sweet It Is)

photo from "How Sweet It Is"

1/4 cup butter, softened

1/2 cup creamy peanut butter

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/4 teaspoon baking powder

1/3 cup milk

1/2 cup peanut butter morsels

2/3 cup marshmallow fluff

As always, I managed to finish off three of these bad boys before they even cooled. No time for that when there is peanut butter involved. 🙂


Ahhhmazing Black Bean Burgers.

I cooked a thank-you dinner last night for my roommate. Her dad works for Delta and was able to help me out with my Thailand ticket, so I wanted to do something nice for her. But that means it’s official. I’m off April 7th! I CANNOT wait! Also, Lacey arrived safely and has started her own blog to document her travels. Check it out here!

But back to my dinner. Delicious black bean burgers. Omg, they were so good. I’m a little impressed with myself. I followed the recipe exactly though, so I guess I really shouldn’t be.

Black Bean Burgers (from Nutritious Eats)

1 (14 ounce can) black beans, washed & drained
1/2 cup old-fashioned oats blended in food processor
1/2 cup chopped fresh mushrooms
1/3 cup finely diced onions
2 teaspoons reduced-sodium soy sauce
2 teaspoons Worcestershire
1/2 teaspoon salt
2 teaspoons cumin
1 1/2 teaspoons lemon juice
1 1/2 teaspoons garlic, minced

I made them into sliders since all I had on hand was some Arnold’s Mini Sandwich Thins. Then I heated up some broccoli and baked some Ore Ida Sweet Potato Fries, and voila! Ahhhmazing dinner. And I have two more left for lunch! 🙂

Check out my fortune from yesterday. I took it as a sign that Thailand is a good idea. You know, because Thailand is the top of the world and all.

"We're on top of the world..."

Also reminds me of this song. Which I first heard in Motocrossed. Gotta love those Disney Channel originals!

Happy Leap Year!

Happy Leap Year everyone!

So I’m not a vegetarian. I looove me some grilled or baked chicken entirely too much. Seriously, I could probably eat one of those rotisserie chickens from Kroger in one sitting. However, I have also discovered a recent love for tofu and am trying to incorporate it into my recipe experimentation as well! So that’s what tonight’s dinner consisted of. Vegan Pad Thai. Found this little gem of a recipe on Pinterest. Gotta love that site. 🙂


I had to improvise a little on the recipe, as always. I used lemon juice instead of lime juice and chopped up a yellow onion instead of green. I also used one tablespoon less of each ingredient for the sauce, and it was plenty. Oh, and of course, I added 4 oz. of tofu! This was my FIRST try at cooking tofu, and to be honest, I probably should have cooked it a bit longer. But it was still delicious. I used this website to get me started.

My roommate is working late so I can’t catch up on The Bachelor quite yet. And there is absolutely nothing on TV I care to watch. Guess I’m going to pop in a recent fav.

Don't judge. I love JT. 🙂

Recipe Experimentation.

So our internet and phone lines have just gone out at work, and I literally cannot do one single productive thing. Except type up a blog post in Word. Duh. 🙂 Seriously, what did the world do before the internet? (just got home to actually post it!)

Anywho, food rut. I’m definitely in one. You all know what I mean. Eating the same thing for breakfast every morning (although giving up my Chobani yogurt is just blasphemy!), always taking the same type of sandwich or salad for lunch, and coming home after the gym too exhausted to actually cook anything that takes more than 5 min. in the microwave.

I think this realization is what led me to a weekend full of recipe experimentation. I mentioned making overnight oats on Saturday, but for some reason decided to experiment again around midnight with some leftover eggplant I had. And I really mean experiment! This is what I came up with.

Looks kind of disgusting, but it was yummy!

Roasted Eggplant Dip

1/2 eggplant

1/2 cup chopped onions

1/2 cup chopped mushrooms

2 T minced garlic

1 can diced tomatoes

4 oz. fat free cream cheese

1/2 cup fat free mayo

1/2 cup mozzarella

1. Roast all vegetables until tender and lightly blend them together with the garlic. 2. Mix cream cheese, mayo, salt, pepper, garlic powder, and cayenne to your liking. 3. Add vegetable mixture and diced tomatoes to cream cheese/mayo mixture. 4. Put all into baking dish and sprinkle with mozzarella. 5. Bake until cheese is bubbly!

This made a ton! And the cayenne really added a nice kick to it. However, if you aren’t a fan of eggplant, you will definitely not want to try this.

Sunday morning rolled around, and of course I was awake by 8:30 a.m. no matter how hard I tried to sleep in (8:30 is extreeemely late for me). I wanted something other than yogurt for breakfast, so I decided to try Baked Cheesy Grits. A coworker brought them in last Friday for our monthly potluck breakfast, and I think I consumed half the dish! Cheese + Grits = Awesome. When I made them, I tried to healthify the recipe a bit by using almond milk and cutting out the butter completely. I’m not a big fan of butter on things. I’d much rather just add tons of salt. So much better for me, right? 🙂

Our breakfast club spread! I brought the fruit.

My version of baked cheesy grits along with an omelet and plum for breakfast.

Buuut I still wasn’t done trying new things. Later that afternoon, I decided it was time to use the bread pan I bought months ago and haven’t used yet. And out came Chocolate Almond Bread. The recipecalled for bananas and walnuts, but I didn’t have any, so I subbed part applesauce part Greek yogurt. I gave up chocolate for Lent, so I couldn’t actually taste the creation, but my coworkers finished it off by lunchtime so I guess it was a hit!

Chocolate almond bread on the left. Peanut butter oatmeal no bake cookies on the right!

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