While it is never a good idea to make a mountain out of a molehill, making a mountain out of your sandwich filling is always worth the effort of meticulously piling it on. I think few people (and their stomachs) would disagree.
At some point in time, among the quinoa, kale, chia seeds, and goji berries, coconut became snugly nestled into the plethora of health-food crazes. And what is one of the most effectively entertaining ways to take advantage of superfood trends?…Cupcakes!
The incredible edible egg; so versatile. Omelettes, French toast, quiches, cakes–they will take you from breakfast to dessert and everything in between. What are you to do, however, when just one small scoop of that creamy egg salad is not enough to satisfy?
Chocolate and peanut butter…the world’s most wonderful combination. I am not leaving that open for debate; that is just the way it is.
Meatloaf. Stuffed with cheese. Fries on the side. Lots of sauce. Potentially a massive case of overindulgence? It doesn’t have to be…
I hope that everybody had a lovely Thanksgiving and feasted well. Surely, there would have been no better way to round off that giant holiday meal you enjoyed than with a classic pumpkin pie. Your traditional recipe, however, may have been missing one utterly important element to contribute to a truly satisfying dessert: CHOCOLATE!
I have always been quite attracted to bite-size foods. Consider how many poppable treasures nature has created for us: nuts, seeds, berries, grape tomatoes, ice cream bonbons…(okay, perhaps that last item does not exactly grow from the ground, but I’m just sayin’)…
Bonbons aside, crafting wholesome homemade bite-size treats is quite a joy. There is something so charming about small edibles. Perhaps they bring me back to fond childhood memories, such as eating fun-size candy bars at Halloween, or the teeny-tiny foods in the kitchens of my Polly Pocket play sets. Despite their small size, however, little bites can still satisfy a big appetite…
Potato fries are rather powerful. They lure us in with their crispy outer coating. They continue to entice us with their soft, tender interior. They beg to be drowned in condiments that make such a mess of our fingers that has no fathomable remedy other than savagely licking them clean. Like most potato products, they urge us to have another…and another…and another…and we just cannot refuse.
Must we let these devious little starch-bombs have the upper hand, or is there a way to have large portions of fries without sending our blood sugars into a spiraling tizzy?
Jicama to the rescue…
Oh, how I love chocolate. I simply cannot get enough of it, and I go to bed sad and hopeless if ever going a day without it. Even the things in life that bring us the most joy and elation, however, can get excessive at times. Yes…there are extremely rare occasions (as much as the thought makes me cringe) in which I do need a break from chocolate. When a refreshing change of pace is desired, this recipe hits the spot–while still satisfying my Bottomless Stomach-sized appetite.
Condiments have always posed a bit of a challenge for me; I can’t live with ’em, can’t live without ’em. I love to dip my vegetables or drench my salads in dressing; I love to drown my noodles in sauce, and I love to spread a nice thick layer of icing on my cake. The trouble is, those luxuries can add unnecessary calories to the involved food items incredibly quickly, especially when using potentially high-fat condiments such as mayonnaise. A tasteless, dry salad can be avoided, however, with a few simple modifications.