Easy Homemade Peanut Butter

This documentary right here is currently on Kickstarter, and it’s something I’m very interested in and think other people should be too. I wanted to try to bring a little more attention to it, because there’s only 6 more days to the Kickstarter and it’s so close to being funded!

This documentary highlights the ridiculous amounts of sugars and carbohydrates that have been advertised to us and snuck into our foods for the last several decades. It focuses mainly on the diabetes epidemic that has been spreading and what it is, exactly, that’s causing it. Just click the link and read about it on the Kikcstarter page, they even have a preview of their documentary available!

Now that my weekly advertising is out of the way, I made peanut butter! From scratch! It was super easy too, it only took three ingredients. The recipe I followed called for peanut oil, but like everything in the world I can do it with I substituted coconut oil. I got a super sweet peanut butter that is amazing and 100% pure.

15 oz. unsalted peanuts

1 teaspoon kosher salt

1 1/2 teaspoon honey (or agave nectar, whatever is your thing)

1 1/2 tablespoon coconut oil (or peanut oil)

Alright I lied it took four. Now that trust issues have been formed, put peanuts, salt, and honey in a processor (I use my amazing nutribullet) and blend for about a minute. If it gets stuck shake it around a little (probably don’t do this if you’re using a big blocky processor)

Now add your delicious coconut oil a little at a time. I usually add it in half a tablespoon intervals and blend in between. Soon you will have creamy and delicious peanut buttery confection to add to bananas, breads, oatmeals, smoothies, or everything you eat for the next week.

(Healthy) Fried Potatoes, Onions and Eggs!

I have my camera so it’s time to talk about my favorite thing! I get a new favorite thing quite often. I eat this thing daily, and especially after my workout. It’s full of delicious protein to get you going. I’m also going to show you how to make it FAST, because frying potatoes can take forever most of the time.

But here you are, reading the title, and thinking “HEALTHY FRIED POTATOES? BLASPHEMY. FRYING IS THE EPITOME OF UNHEALTHINESS.” And to that I say, yeah it kind of is. But we are frying these things in good fats! We’re frying it in everyone’s favorite coconut oil.

Fats are a requirement for a healthy diet, and coconut oil is one of the best sources of fat out there. We’re also not going to use a lot of it, so it’s all going to turn out A-okay.

yum yum eat me up

For my usual amount, which makes a decent sized bowl but is only enough to feed one person, I use half and onion and half a standard russet potato. Chop up the onions into smallish pieces. You’re going to be eating them, so whatever size onion cubes you enjoy putting into your gullet, cut them into those sizes.

Now peel the potato and wrap it up in a damp paper towel. Put that sucker into the microwave for about two minutes. While that’s being partially prepared heat up a skillet and pour in about half a tablespoon of coconut oil. You’re going to be frying your onions to a delicious caramelized brown in this.

Do that. That was the next step; caramelize those fuckers. Beep beep beep goes the microwave. Your potato is ready to be collected! It is incredibly hot, so don’t take it out with your bare hands (I try to do this every. single. time.) Get it over to a cutting board and cube it up. Again, whatever cube sizes you most enjoy eating. The smaller they are the easier they are to fry.

Now push all your onions to the corners of the pan and add another half a tablespoon of coconut oil. Drop all of your slightly baked, adorably cubed potatoes into the skillet and FRY FRY FRY!! Pour some preferred spices onto your potatoes, I just use salt, pepper, garlic and parsley.  I usually fry them for 3-5 minutes, depending on how hungry I am. Since you microwaved them they’re already soft in the middle, so you no longer have to worry about frying until it’s done all the way through.

Now is time for the egg. This is actually going to be scrambled. In a bowl drop one or two or three eggs. (It depends on if this is post or pre-workout for me) Add just egg whites to the bowl if you want.

Add some milk into the bowl. I don’t actually know why, my mom just always did this when making scrambled eggs so I do too. I use almond milk for this instead of regular milk, so that and soy milk will work just find.

Now get a whisk or a fork and mix that all up. Go back over to the skillet and move all those potatoes out of the way, into the same pile as the onions. They’re in trouble right now. Pour the eggs onto the skillet and add some more salt and pepper if you’d like. Mix the potatoes and the onions into the egg and stir fry them all together. In about a minute your egg should be good looking and your meal is complete!

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Does life get any better? No. This is the end of the road. Everything else is going to be a disappointment compared to this.

Bask in your potatoes with a slightly crispy exterior without the bad feelings or surprisingly long amount of time it takes to fry them without using the microwave first.

My Life is Smoothies

I tried to get a donut on my way to work. In a moment of weakness I couldn’t take the lack of baked goods any longer. Justin was driving, and I asked him to make the turn off to the exit that leads to soft, delicious donuts. He proceeded to shout “I’LL BE YOUR ROCK” over my pleas for donuts until we passed the exit. He’s a good man.

But that is not the theme of today. The theme of today is smoothies, and how they have pretty much replaced everything else in my life recently. They’re so easy to make and they fill me up. I just drop in some peaches, yogurt and ice in a blender then chop it up until it’s all liquid. Can life be any easier?

I made a tropical blend too out of frozen fruits. It was mango, pineapple, strawberries, and delicious. I pretty much poured everything in the fridge into this one; yogurt, orange juice, almond milk. It was really good but significantly more difficult to make than the one that’s just peaches and yogurt.

Yesterday my friend showed me an ice cream maker that was exactly the same one I had been looking at before while I was in Target. You just put some fruits in and it makes a sorbet. I want one. Especially with how obsessed I’ve been with smoothies recently. I’ve been trying to cure my sweet tooth and smoothies was a great idea, but this will also help me cure my ice cream craving.

I’ve been considering just getting a multi-purpose juicer that also makes sorbets from fruits. A juicer is something I have recently felt needs to be in my life, so this would be a great way to kill two birds with one stone.

Honey Mustard Chicken

We made some honey mustard chicken for dinner. It is incredibly easy to do and turned out super delicious. Pre-heat your oven to 350 degrees. (Try to do this before you get everything ready or you’re stuck waiting for the oven to heat up. Because I forgot to do that.)

Get two pounds of chicken in your preferred cut (we used skinless and boneless thighs) and smatter them in salt and pepper. And by “smatter them” I mean “use a light rub on either side.” Now place them gingerly with the care you would use on a baby into a baking dish that comfortably fits all of the delicious chickens.

Next get 1/2 cup of honey and 1/2 cup of dijon mustard. Add slightly more or less depending on what taste you want to be stronger. If you’re super gourmet (we are not) add in a teaspoon of dried basil and a teaspoon of  paprika. My mom likes to use these spices, but I didn’t have those on me because I’m a cooking baby. Pour half of this golden brown mixture that can only be described as “what must be flowing in the rivers of heaven” all over your chicken. Brush some over to make sure it is completely covered. Toss that soon-to-be succulent chicken into the oven and let it bake for 30 minutes.

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After 30 minutes take the chicken out and flip it over in the dish. As you will see your chicken has created its own gravy and your sauce has gotten 33% more delicious. Cover this new side of the chicken with the sauce that it is currently swimming in. Throw that (gently, remember like a baby) back into the oven for about another 10 minutes. Mostly just make sure when it comes out the pink is the middle is gone and the juices are running clear. Dont want to get salmonella…or whatever horrible disease was inside uncooked chicken.

Now is your chance to make some delicious sides to go with your chicken feast! We ate this with the sauce over rice, but honestly we eat everything over rice. We also had some sweat peas and cherries.  By the time you’re sides are done (if you’re a timing master. We are not) your chicken should be complete! Take that sucker out and bask in its glory.

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bask in it.

Great job! You have successfully made one of the most delicious ways to bake chicken, and it only took 4 minutes to prepare! You didn’t even have to marinate anything! Sit down and enjoy that shit. 

Straw ba ba ba ba berry….strawberry shortcake

My keurig came in the mail (a day earlier than expected!) and I found out the refillable cup I bough so that I could use my own beans didn’t fit. Hmmm. My boyfriend’s mom has a Keurig, so we’ll probably end up giving it to her. We ran up to Target where they, luckily, had a very highly rated one in stock. I also got some mocha coconut and some strawberry shortcake beans. Holy shit you guys, the strawberry shortcake coffee is sooooo good. It’s apparently one of Starbucks seasonal brews. There are three of them(?), and they look like they have little smiley faces on the bags.

Too cute and too delicious not to drink. I loved the flavor so much I ended up drinking it black. I’m probably going to end up getting the coconut flavor to try to. I’m a huge fan of coconut. It’s just such a common flavor compared to Strawberry Shortcake that there wasn’t even a real decision on which one I should get. To boot, my new Keurig made this flavor amazingly. The coffee was as good at my Tassimo or french press. There was no plastic-y smell like one other model I have used in the past; just the delicious smell of what could easily be mistaken as strawberry shortcake baking in the oven. Or whatever you do to make strawberry shortcake. I don’t actually know. Though considering I know what parts make it up it’s probably not baked at all.

But this smells like baked strawberry shortcake.

I’m going to make some iced coffee with it soon, and I can’t wait! I always start by freezing some coffee into an ice cube tray so I can have my iced coffee anytime I want it. I always use fresh brewed coffee, but this is a good way to get rid of excess coffee you might have in the pot. I like to flavor it with almond milk and vanilla. Vanilla extract is actually pretty alright for you. Vanilla extract is just vanilla beans soaked in alcahol, so you can even make your own. My grandmothers and aunts make some pretty banging vanilla extract. The smell helps to calm nerves, relieve stress, and cure nausea. It can also help women regulate their periods a bit better. Vanilla extract is like my family.

COCONUT OIL- THE EVERYTHING FOOD!?

Maybe! That’s what the internet is leading me to believe anyways. Numerous people have suggested I should get coconut oil. I love coconuts, so why don’t I have any? Well, until now I didn’t really know what it was for. I knew it could be used as kind of a substitute cooking oil, but that was about it. I didn’t know if I could use it for any type of cooking or only specific dishes.

Apparently Coconut Oil is just the tops and can be used for literally anything.

This Blog informs me there are over 101 uses for coconut oil, for anything from curing depression, acne and hemorrhoids to flavoring my tea and coffee. Has my entire life been an empty void up until now? There are blogs all over the internet telling me I have been absolutely crazy for not washing my hair and then eating coconut oil.

And you know what, maybe that’s true. I don’t know, I didn’t even know what coconut oil really was until today. I do know that I’ll be buying some because I love coconuts, but most importantly, I love things that have a million different uses.

I don’t even HAVE coconut oil and I already love it. It looks like delicious ice cream in that picture. It looks soft and creamy, and reminds me of the tropics. I love being reminded of the tropics; it’s a place I’ve never been to so I can only imagine the perfection shown to me in dozens of brochures and internet images.

I can rub this stuff on my face, in my hair, under my arms, and then turn around, get a new scoop, and COOK WITH IT?  AND IT TASTES LIKE DELICIOUS COCONUTS? AND IT’S GOOD FOR ME???

Life is fucking crazy.

My Attempt at Steamed Fish

Today I decided I would try to steam fish in my rice cooker. It was all thanks to this wonderful lady and her awesome little food blog. I used the same rub and it’s cooking as we speak, so I guess we’ll wait to find out how it goes.

I would also like to state that this is my second attempt today. I failed at the first attempt, partly because I’ve never learned to cook and have been slowly teaching myself through trial-and-error this past year, and partly because the guide to my rice cooker was wrong.

As per instructions on the previously mentioned blog I prepared to steam my fish over the rice when it had 6 minutes left to cook. I checked the instructions to my cooker which told me it takes about 30-35 minutes to cook the rice. “Alright,” I thought naively, “Since I’m cooking the smallest amount of rice my cooker allows I’ll put the fish in the rice after it has cooked for about 23 minutes”

Wrong. Wrong wrong wrong. I set a stopwatch and a timer, wanting to see if exactly when my rice cooker stopped cooking. It stopped at 25 minutes which allowed me fish to steam for two. That was clearly not long enough. I checked the instruction manual again and decided to try the “cook-rice-and-steam-simultaneously” option that it provides. Since the suggested steaming time for fish (according to the instructions) was 25 minutes, and that’s apparently how long my cooker cooks rice for, I decided to just cook a new batch of rice and steam the fish in the basket at the same time.

Results are pending.

And the Results are in.

We ate everything before I remembered to take pictures, so I’m sorry but there will be no pictures this time around!

Back to the results; the rice was undercooked. The fish turned out great, the rub was fantastic and it was steamed awesomely, but the rice was undercooked. I’m not really sure how my rice cooker managed to steam fish perfectly but fail to cook rice. Luckily there was the rice from the first time I screwed up hilariously, so that was sued with the fish.

But like I said, the fish was delicious. So if cooking two things at once is your thing, and how could it not be, you should head over here and follow her super simple and super great instructions.