‘Tis the season … for colds and flu, that is. Our house is recovering from a doozy of a bug right now, and I got the worst of it. It’s been a full week, and my appetite is still all but nonexistent.
Strange how foods from childhood creep back into your consciousness when you’re sick. For me, one of the only foods I’ve been able to think about for the past week (without wanting to hurl) is Campbell’s chicken noodle soup. Briny, salty, comforting.
Yes, the word “green” is in the title of this post. No, it’s not a typo. This is totally a green smoothie! I mean, look!
I had a different recipe planned for today, but it was going to involve some work this weekend … and an evil little stomach bug had different plans for me. But you don’t want to know anything more about that.
I was actually going to save this Thai Green Curry Lentil Soup for March. Even though it’s not really all that green, with its green lentils and green curry, I thought it would still be perfect for the holiday that’s all about green – St. Patrick’s Day. But I’ve been eager to share it with you for awhile now, so this ended up being a great excuse.
I’ve got a definite thing for smoothies lately, and a definite definite thing for coconut smoothies. I mean, coconut is good in just about anything, but when I add it to a smoothie in any form – milk, water, flakes, toasted flakes – I feel like I’m drinking a milkshake.
A smoothie that’s pretty healthy overall, but still feels indulgent? Win. And I’ve got a definite definite DEFINITE thing for this Toasted Coconut Coffee Smoothie.
Ever since I made a huge batch of these refried bean and cheese burritos, wrapped them in foil, and threw them in the freezer, coming up with lunches has been a breeze.
I can only spare five minutes to wolf something down? Go to the freezer. Grab a burrito. No leftovers for my guy to take to work the next day? Grab a burrito. Simply craving a ridiculously delicious lunch? Grab a burrito.
Yeah, so I had to pack up these chocolate oatmeal cream pies and get them out of the house almost the instant they were put together.
Don’t misunderstand – I taste-tested them. Thoroughly. I mean, it’s my job, right?! My kid and my guy tested them repeatedly as well. And then, later, my guy’s coworkers. They were a hit. Especially with me. Which is why they needed to be out of my clutches as soon as humanly possible.
Well hello there! It’s already January 31 (I know! How?!) – and I thought that this year, I’d try something new. It’s a monthly recap featuring of all the stuff that’s swirled around in my head, life, and stomach these past 30 or 31 (or 28, hi February) days.
I’ve gotta admit, I’ve always found the word “sliders” to be a little … gross. It just makes me think of grease upon grease which, of course, aids greatly in the action of unhinging one’s jaw to gulp an entire miniburger in one fell swoop.
But ignore what I’ve just said please, because these black bean sliders are not greasy nor gross (nor could you swallow one whole, for that matter, unless you’re a snake or a freak of nature).
They’re delicious, easy, meatless, and perfect for game day, sure. But definitely not gross.
Ahhhh, cheese. Wonderful cheese.
Especially cheese in dips. Warm cheese in dips. Ooey, gooey, stringy … yep, like pretty much the best thing ever.
And we don’t count calories consumed while watching Super Bowl, soooo! This Sunday, we are totally golden. And so are these incredible cheesy dip recipes.
Got your chips poised? Let’s do this.
I used to despise super-spicy foods. I would say that food shouldn’t hurt. I was a sissy.
Now, I say: Bring it on! I mean, within reason, and with a glass of milk nearby to tame the fire if it gets too out of control. I may not be totally wimpy about heat any longer, but a reformed sissy’s still gotta be prepared.
Especially when said sissy can’t help but stuff a ginormous bite of Jalapeno Mac & Cheese into her gullet.