Animal Crackers in my Soup (WIAW and WIR)

Even though it’s not Friday, I have a confession to make:

I almost didn’t post today.

*Gasp* Shocker, right?! I’m not sure that I’ve missed a Wednesday since I’ve started this blog. And as you will be able to tell from my Week in Review portion of today’s post, I’ve been busy up the wazoo.

Week-In-Review-Button-Final

So, let’s review (in bullet form of course), shall we? 🙂

  • Last week I published two posts on my usual Wednesday and Friday.
  • I also shared two recipes last week- one for soup, and the other for blueberry muffins. Both grain-free and oh-so-yummy.

Wiaw-zucchini-pea-soup[2]

muffins-blueberry-full-done

  • Over the weekend I made this lovely pear crisp for my family (recipe will be up soon!):

Wiaw-pear-crisp[1]

  • I watched The Perks of Being a Wallflower. What else can I say except that I loved it and want to watch it again soon?! It was a great classic coming of age story, but had many more modern elements which I really liked. The three main characters were fantastic.
  • Also in the past few days I’ve gotten two calls, both about summer internships. One I didn’t get, but the other I did (remember my WIAW trip post for this one?). Still unsure of what to do, but I have until Friday to decide!
  • This week I have two exams, and three papers due, hence the confession above. *Fingers crossed for all five*

And that wraps up my Week in Review portion of this Wednesday post! Thanks Meghan 🙂

Now, the WIAW portion will be a little shorter than normal today, but I couldn’t skip it entirely because I didn’t want to miss out on the last week of GREEN!

Anybody remember this song from when they were younger?

I honestly never watched the movie, but it seemed like every commercial break on TV had an advertisement with Shirley Temple singing this song. Last week I randomly started singing it and I thought that it would be the perfect title for a blog post!

Just exchange the crackers with critters and you’re good to go 😉

Wiaw-soup-veggies-critters

(Picture inspired by Heather’s Springy Dippin.)

Kabocha Squash and Pea Soup

Grain/Gluten/Wheat-Free, Egg and Dairy-Free, Nut-Free, GAPS/Paleo-Friendly

1 serving

Ingredients:

  • 1/2-1 cup kaboca squash (cooked using this method)
  • 1 cup cooked chicken
  • 1/2-1 cup frozen peas
  • 2 cup chicken broth (you could also use water but it wouldn’t be as flavorful)
  • sea salt if desired

Directions:

  1. Put all of the ingredients into a pot and heat on high until boiling.
  2. Once boiling reduce to low, cover with a lid, and simmer for 25-30 minutes.
  3. Let cool for at least ten minutes, sprinkle with sea salt if desired and enjoy!

wiaw-kabocha-squash-pea-soup

Time to study some more! Happy WIAW everyone!

——————————————————————————————-

What are some highlights from your week so far?

Have you seen Perks of Being a Wallflower? What did you think?

Is it still cold where you’re at? Have you made any soup yet this year?

Friday Confessions: Fast and Furious Edition

Alright. More homework. So little time to blog.

Ready, set, go!

Confession #1: A few weeks ago we had a warm Sunday. We’re talking REALLY warm, like 6o degrees. Anyways, when I got back to school that night I realized that I had forgot to take my winter coat with me. Usually I’m wearing my coat, so leaving it behind has never been an issue before. If the weather had stayed in the 60’s all week I would have been fine, but NOOOO…. It decided to snow and drop down into the 30’s as soon as Tuesday hit. And I didn’t have a winter coat. Combine that with 10-15 minute walks to class with some of the breeziest winds in the state = One cold Madison 😦 Thankfully my parents felt my pain and on Wednesday night we each drove 1 hour to meet up in the middle so that they could deliver that salvation of warmth! (Along with some much needed food…)

Here is my makeshift cold weather outfit (Note: NOT as warm as it looks!)

friday-confessions-no-coat

Confession #2: I don’t really know how you all do it. That posting everyday stinkin’ day thing. It makes me feel like a major slacker. Especially when you are able to respond so quickly to everyone’s comments as well. I still haven’t gotten to WIAW yet… I used to pride myself on  being so quick to respond, but man have I gotten lazy! Anyways, major props to you all. Maybe someday I’ll be that put-together.

Confession #3: Another jealous moment that I had this week was reading about all of these races that everyone has been completing. Splits of 7 minutes flashed across the screen and it just made me feel even guiltier that my fastest mile time ever was like 8:30. And I about died after that. Today I think I would be able to (maybe) run a mile in 9:30. I always got super bad chest pains and had a hard time breathing whenever I ran in gym class during school. I would love to be a runner because I definitely need to do SOMETHING for exercise… but I don’t know. I just don’t know.

Confession #4: When I should have been working on homework (actually I should be working on some right now too…) I instead was watching the season finale of Pretty Little Liars. I swear, that last part gave me the heebie jeebies and I jumped just like every other teenage girl in America. I can’t wait for the next season! Plus, a lot of couple drama in this episode, which made me feel much better about my lack of couple “status.” 😉

Final Confession #5: I love PicMonkey. It’s just so amazing. Whenever I think I took a photo that looks good, I pull it up on WordPress and realize that a) It’s way too dark. b) It has that fuzzy quality to it. c) The picture looks like I was on a moving freight train when I took it. Or d) All of the above and much much worse. PicMonkey is my saving grace. My magic genie. My… Okay, I can’t think of any other catchy nicknames, but you get my drift. Even still with the amazingness of PicMonkey my food photos look nowhere near professional. After all, I take every single one of them with my phone. But, PicMonkey takes them as close to perfection as they are ever going to get until I am able to afford one of those expensive cameras that all of the fancy bloggers have… (Hint. Hint. Birthday coming up! 😉 )

BEFORE and AFTER’s to prove PicMonkey’s brilliance:

pic-monkey-before-after-soup-muffin-collage

I also promised a certain recipe this past Wednesday, and I almost always deliver, so here you go!

Coconut and Almond Flour Blueberry Muffins

Makes 6-8 muffins depending on size (I made 6 muffins and 1 ramekin)

Grain/Gluten/Wheat-Free, Dairy and Nut-Free Options, Paleo/GAPS-Friendly

Wiaw-muffin[1]

  • 1 cup almond flour (replace with sunflour for nut-free option)
  • 1/3 cup coconut flour
  • 1/8 tsp salt
  • 4 eggs, separated
  • 1/4 cup honey
  • 2 tbsp ghee (or coconut oil)
  • 1 banana
  • 1 tsp vanilla
  • 1 cup blueberries (fresh or frozen works)

muffins-blueberry-eggs

muffins-blueberry-batter

muffins-blueberry-batter-ramekin

Directions:

  1. Preheat your oven to 325 degrees and grease your muffin tins with ghee (or other baking oil).
  2. In a medium-sized bowl combine the first three dry ingredients.
  3. In a food processor whip the four egg whites until stiff. Add the honey, banana, ghee, and vanilla and combine until smooth.
  4. Divide the batter among the muffin tins (approximately 1/3 cup of batter each). 
  5. Then drop a few blueberries to each tin and press down so that they sink into the batter.
  6. Bake for about 40 minutes (oven temps vary greatly as does the recipe if you use fresh vs. frozen berries so be forewarned!). 
  7. Let cool before removing. Enjoy!

muffins-blueberry-full-done

Wiaw-muffins[1]

——————————————————————————————-

What do you have to confess this Friday?

Don’t you just love PicMonkey? What’s your favorite feature?

Did you watch the season finale of Pretty Little Liars? What did you think of it?

It’s Never Too Late to Be Green

“I don’t want to run anymore. I’ll tell you everything.”

“I wish you would.”

Great lines. Great Movie. Any idea what they’re from?

————————————————————————————–

So… I procrastinated, and now I have an excel Personal Budget due in my MIS class tomorrow. It’s mostly done except for some reorganization and minor recalculations. However, this results in me probably being even more scattered (and possibly more chatty?) than usual. I’m especially frustrated because my teacher didn’t really give us a desired format, just shouted out some important parts and told us to “create it from scratch.” Crueler words were never spoken.

 

But alas, at least I have something to smile about. Actually, this is probably my favorite day to post every single week. Does anyone else feel that way about What I Ate Wednesday? No matter what else is going on, I love reading all of the WIAWs and getting to chat with some awesome ladies! Plus, the foodie goodness doesn’t hurt either 😉

I didn’t post any special recipes for last week in celebration of St. Patrick’s Day (I know it’s the cool girl thing to say “St. Patty’s Day” but I’ve never heard it called that before this year, so call me old-fashioned!). There were many great green recipes floating around WIAW world, but since it is still March, I’m not late yet.

I also figured what with Winter being over tomorrow (or today depending on when you read this), what better a time to finally post a recipe for soup? It’s “souper” simple. Baha. And is really rather plain Jane, but I just love the combination of vegetables. It’s probably one of my favorites, second only to a combination with kabocha.

Green, Mean, Fighting Soup Machine

High protein, Allergen-Free, Grain/Gluten/Wheat-Free, Nut/Coconut-Free, Egg-Free, GAPS/Paleo Friendly

1 generous serving

Wiaw-zucchini-pea-soup[2]

Ingredients:

  • 1 cup chicken (or beef), cooked
  • 1 zucchini
  • 1/2 cup sweet peas, frozen or fresh
  • 2 cups homemade chicken (or beef) stock (storebought would work too)
  • Seasonings: sea salt, fresh rosemary

Directions:

  1. Peel and slice the zucchini. Add all of the ingredients to a small pot and heat on high until boiling. 
  2. Once the soup is boiling, cover and reduce to low to simmer for 20-30 minutes. 
  3. Remove from the heat and let cool for 10-15 minutes. Pour into bowl and serve with sea salt and fresh rosemary sprinkled on top.

Wiaw-pea-zucchini-soup-rosemary[2]

Note: This recipe has a good combination of fat from the broth, carbohydrates from the vegetables, and protein from the meat. If you use store bought broth, consider drizzling olive oil or coconut oil onto your soup after it is cooked so that you don’t lose out on all of those nutritious fatty acids! Also, I peel my zucchini because the skin is hard for me to digest. If you don’t have digestive issues, keep the skin on and wish it before slicing.

Shared on: Whole Foods Wednesday, Allergy-Free Wednesday, Gluten Free Wednesdays, Real Food WednesdaysWheat-Free Wednesday

Also, in the spirit of everything green, I want to share a few of the cool “green,” eco-friendly diy projects that I’ve spotted on various websites in the past few weeks:

Ombre-Painted Mason Jars for Storing Things:

Spray Painted Cheese Grater = Earring Holder:

More Mason Jar Love with Homemade Soap Dispensers:

Crocheted T-Shirt Rug:

It’s never too late to be green, even if March 17th is past. We still have another week of WIAW to go! 🙂

—————————————————————————————-

Do you know what movie those lines at the beginning are from?

What green food did you concoct to celebrate St. Patrick’s Day?

Have you ever made any eco-friendly projects? Share!

—————————————————————————————

Look soon for an upcoming recipe that I made this past weekend:

Wiaw-muffins[1]

Wiaw-muffin[1]

Bust a Move Cause It’s Friday

I’m usually not one to name posts based on song titles (except for this one), however I guess Alex is rubbing off on me 🙂

This song has been playing on my computer for the last few minutes:

We had an impromptu music session in my Great Ideas class today. Instead of discussing Sherlock Holmes and pragmatic reasoning one of the girls pulled “Bust Your Windows” up on her laptop and I was introduced to Jazmine Sullivan. It’s no Cascadia, but I can see why my teacher got a little excited. It’s a pretty good beat to dance to. *Shakes hips*

*Or not?*

Friday is usually just a big jumble of everything, and today will be no different.

First up, a few posts that I’ve been loving this week:

Junk Your Bathroom Challenge by The Polivka Family- Do you know what the ingredients are in your everyday bathroom products?

bust-a-move-bathroom

10 Uses for Coconut Oil That You Haven’t Tried Yet by Empowered Sustenance- I’ve been using it as a makeup remover forever!

bust-a-move-coconut-oil

Milk Aspartame FDA Petition by NaturalNews.com- Ya, you read that right. The dairy industry wants the FDA to allow aspartame and sucralose (Splenda) to be included in regular dairy products without having to include it in the ingredients list.

bust-a-move-milk

The Allergy Buster by New York Times- Hope for those with severe food allergies.

bust-a-move-the-allergy-buster

A few food pins that look to die for:

Almond Butter Pancakes

tagalongs-pancakes

Pumpkin Ice Cream

tagalongs-icecream

The Two Minute Paleo Blueberry Muffin

tagalongs-muffin

One lovely “I can still dream” food pin:

Chocolate Chip Cookie Dough Ice Cream Pie

tagalongs-cookiedoughpie

A few funny pins that I literally died laughing at:

Happy Belated Pi Day!

tagalongs-pie

Britney Spears Humor-

tagalongs-britney

Creepiest Cat Ever-

tagalongs-grumpycat

Pins That Make Me Feel Like I’m Not Alone in the World:

All of the time-

tagalongs-ecards-2

Sadly yes-

tagalongs-relateable

Haha. Maybe?-

 

 

tagalongs-ecards

And finally, a recipe that’s been a week in coming:

Paleo Tagalongs

Paleo Tagalongs

Paleo Girl Scout Tagalongs

Cookie Recipe adapted from L. Michelle and Chocolate Recipe adapted from Chocolate-Covered Katie

Servings: Approximately 9 cookies

Grain/Gluten/Wheat-Free, Vegetarian, Dairy-Free, Nut-Free Option, GAPS/Paleo Friendly

Paleo Tagalongs

Ingredients:

  • 1 cup nut/seed flour (I used mostly almond flour)*
  • 1 egg*
  • 1 tbsp coconut oil
  • 2 tbsp honey
  • 1/8 tsp sea salt
  • 9 tsp (or 3 tbsp) of nut/seed butter*
  • 1/4 cup cocoa 
  • 1/4 cup coconut oil
  • 2 tbsp honey

Directions:

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2. Combine well the first four ingredients- flour, egg, honey and salt.

Paleo Tagalongs
3. Measure out heaping tablespoons of the dough and roll into balls. Distribute evenly on parchment paper and flatten with fingertips.

Paleo Tagalongs

4. Bake the cookies for 10-14 minutes (I baked them for 14 minutes, but oven temps vary) until they are firm.

Paleo Tagalongs

Paleo Tagalongs

5. Put one teaspoon of nut/seed butter onto each cookie. Spread out to cover the entire top. Place in freezer to cool.

Paleo Tagalongs

6. Meanwhile, put the cocoa powder, coconut oil, and honey into a food processor and blend until smooth.

Paleo Tagalongs

Paleo Tagalongs

Paleo Tagalongs

7. Remove the cookies from the freezer after about 10 minutes.

Paleo Tagalongs

8. Using a spoon, drizzle the chocolate mixture onto the tops of the cookies. 

Paleo Tagalongs

9. Freeze until hardened and enjoy!

Paleo Tagalongs

Paleo Tagalongs

Notes: For a non-Paleo version, I would recommend peanut butter. For Paleo, I used cashew butter with much success, but any other nut butter like almond would work well too. For those with nut allergies, use sunflour in the cookies and sunbutter for the topping. For those with egg allergies, Chocolate-Covered Katie has an awesome vegan Tagalong recipe

Also to note, for a true authentic Tagalong cookie, I would double the ingredients for the chocolate mixture and coat both sides of the cookie. None of my family had ever had a Tagalong before, so I didn’t know that’s how they went 😉

Recipe shared at: Thank Goodness It’s MondayFat Tuesday, Wheat Free Wednesday

——————————————————————————————-

And now, I leave you to bust a move cause it’s Friday!

——————————————————————————————-

What are some posts or pins that you have been loving this week?

What are your plans for the weekend?

What song have you been “busting a move to” recently?