Food

Recipes AF

Welcome to the Food Blog! Again, I apologize for how long it’s been. I’m back on Keto now as of the 15th. If you don’t know much about it, I talk about it in my blog post, “Frigid Food for You.”  I don’t know if I mentioned this at all before but I was losing weight pretty rapidly and it was pretty concerning so I stopped limiting my carbs altogether for about a month. I am going back to Keto because of the endless health benefits and due to the fact that it’s the only thing that had put a stop to my migraines. I started getting them again recently and thought, “HECK NOPE, going back to Keto immediately.” Now, just because I do Keto doesn’t mean I want my food blogs to revolve around just Keto stuff, but there will be Keto recipes sprinkled in because, well, it’s my entire diet. Hopefully you can bear with me through those topics if you’re not Keto, or maybe I can sway you into trying it, WINK. Lol just kidding, you can do and eat whatever you like. But if you want to try any of the Keto things I discuss, go for it!

My step-mom (who we call Mamy) used to work at Applebee’s back when I was a tiny child. She started making a copycat Fiesta Lime Chicken and it quickly became my favorite meal. Now, she marinades her chicken herself but I am much too lazy for that. If you want to marinate it and be fancy like that, mix together 1 cup water, 1/3 cup teriyaki sauce, 1/2 cup of lime juice, 3 minced garlic cloves, 1 tsp tequila, ½ tsp salt, and 1/4 tsp ground ginger. Marinate chicken breasts in there for at least 2 hours. I would do it overnight if I was an overachiever. But for this dish, I actually prefer the chili-lime chicken breasts from the local grocer, Festival. It goes so well with the sauce that the chicken is smothered with. Bake or grill your chicken breasts (duh). The sauce is kind of up to you, depending on preference. Mix equal parts ranch and chunky salsa. If you want it more ranchy, (you guessed it) add more ranch, or more salsa for more salsa flavor. Put in a dash of hot sauce if you want to kick it up a notch. Crush some tortilla chips on your plate and place the cooked chicken on the chips. Spoon the sauce mixture over the chicken and sprinkle shredded cheddar cheese on top. Broil it all until the cheese has melted. BOOM, you have my favorite meal. Now that I am Keto, I just skip the chips (sad because I love the crunch). I used to serve this with any type of rice on the side (mostly a Mexican rice or white rice), but now I used riced cauliflower and it’s just as good. I just ate it the other day at my parents and then Baby made his own spin-off of it last night with jalapeño juice and chipotle added into the sauce. I was a big fan of these additives and I will probably add them to my own recipe for this!

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There’s not much I dislike about the Keto diet, which is why it’s so easy to stick to. The only thing I’m struggling with right now is sugar cravings. And there’s one reason for it: shark week is approaching. (Which is funny because I am referring to my period BUT the real legitimate Shark Week is also approaching. LOL). I crave the worst foods for me the week before I get my period. The nice thing I’m looking forward to is the fact that once I’ve been in Ketosis for a week or 2, I lose my cravings. So the other reason that this is happening is only because I stopped Keto for a while. I had no cravings after I kicked my Keto-flu the first time. Speaking of Keto-flu, I haven’t had it yet! Which makes me think I won’t get it this time, because it’s the 4th day with 20 or less carbs in my diet each day and I haven’t had a migraine once. It’s either that OR my body is just delayed in it’s reaction LOL. I’m hoping it’s the prior. ANYWAY, as I said, I have been craving sugar like a mother. Baby developed quite the sweet-tooth when we started dating (whoops) and so now he struggles without sugar sometimes, too. He found a super easy, no-bake Keto cookie recipe for us that satisfies all the cravings and keeps us in Ketosis. It takes 5 minutes to make and they are delicious. Now, remember. I said these are Keto (low-carb) and no-bake (so not really like a doughy-cookie at all). You’ll need 2 tbsp. real butter, 2/3 cup all natural peanut butter, 1 cup unsweetened shredded coconut, 4 drops or so of vanilla stevia. This is all for the peanut butter version of the cookies. Add 1 tbsp. of cocoa powder to make the chocolate version! Melt your butter, add the peanut butter, mix it. Add the vanilla and coconut, mix again. Add cocoa if you want; Baby and I split the “batter” and make half with cocoa and we leave the other half as peanut butter. Scoop about 2” spoonfuls onto a cookie sheet lined with parchment paper. Freeze for 10 minutes. After they have set, you can store them in a sealed baggy the fridge. This should make 18 small cookies or 9 larger ones, depending on the size of your scoops. Quick note, if you want to add a granulated sweetener like Baby and I do, add it into the melted butter when making these. Like I said, they are super taste and even better: guilt-free. There are a bunch of regular full-carb no-bake cookie recipes out there if you’d rather have that, but I don’t feel like I’m missing anything in these Keto ones.

Alright. I never really understood the whole “kale craze” that’s been going on. But since eating fewer carbs and more veggies, Baby has made some amazing meals and shakes with kale. We found some extra cheap kale at the farmer’s market and we decided to make kale chips to go with this homemade ranch he whipped up. I really didn’t know what to expect with kale chips. But I did find out that I love them. Set your oven to 275 degrees F. Wash that kale please, leaves can be dirty lol. Pat it dry. You’ll want to cut the “ribs” out of the kale and then cut the leaves into 2” pieces. I toss them in a bowl with a couple tablespoons of olive oil and some seasoning salt, rather than drizzling and sprinkling. I’m no expert but it seems to flavor it more evenly this way. Lay them flat (without overlapping) on a cookie sheet lined with parchment paper. Bake them for 20 minutes, turning them halfway through. They really don’t need anything on them at all; they are delicious just being lightly salted. I do recommend you eating them as they are made because I have noticed storing them as instructed (in a sealed container) sometimes makes them somewhat soggy if there is any excess oil. But again, this satisfies a craving for salt and it’s also guilt-free. You can see two pictures of a very proud Sabrina holding up her kale chips below, Baby’s ranch included. LOL.

Have you tried any food/recipes I’ve posted? I’m all about ease when it comes to cooking. The longer it takes to make something or the more intricate the recipe, the less inclined I am to eat it once it’s done. I have no idea why this is, but I do know my mom is the same way. If I spend too long prepping it, I have to taste it a lot and smell it a bunch. By the time it’s finished, it’s as if I’m tired of it or something. That’s why I focus on easy and quick recipes when I’m the one cooking. Luckily, I am marrying someone who loves to feed me. If I had to cook for myself, I’d live off of eggs, pop-tarts, chips and salsa, grilled cheese, tacos, fiesta lime chicken, paninis, crescent rolls, macaroni & cheese, maybe some casseroles if I felt ambitious. Or I would eat out a lot more. And be poor. I call that list my “single-girl food.” Thankfully that isn’t my life anymore, lol. Have a fantastic weekend. Maybe I’ll not-so-surprise surprise-post sometime on Sunday. No promises, though.

1 thought on “Recipes AF”

  1. So much to read about creating the recipe! You should find a way to create it on a word doc or something like that so we can print it out instead of having to read through it online. 🙂

    Like

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