kandynet

Friday, October Twentieth

Friday, October Twentieth

by kandynet 0 Comments

Breakfast: This past Tuesday, Marc made tacos with sweet potatoes and soyrizo.

Oh, you haven’t heard of soyrizo? It’s this amazing little thing, tastes like chorizo, except cheaper and lasts longer in the fridge. The kind we used here was Tofurky, which wasn’t that bad! Most things I’ve tried from that brand are gross, so I was pleasantly surprised with their soyrizo. But my favorite kind ever is Cacique brand. It is honestly better than actual chorizo. Like I already said, it lasts longer. But also, I can always have some stocked in the fridge, for a rainy day. It’s less greasy, more spices, and easier clean up.

Anyway, I took the leftovers from the tacos, put em in a skillet, popped an egg on top, and covered it up to cook low and slow, while I got dressed this morning. Fast, easy, delicious, no food waste.

Lunch: I had exactly the same thing I had yesterday, in exactly the same location. Did not mind the repeat at all! Used up all my ingredients for that bowl. Need to think of something new for next week’s lunches.


Dinner: I have this weakness on Fridays, I always want to go out straight after work or order delivery, once I get home. When I saw chicken and dumplings on eat purely, I couldn’t resist.

Eat Purely is a new delivery service in the Chicago area, which delivers food to you, cold. You pop it in the oven or microwave before eating, so it feels like you’re eating a home cooked meal. All the ingredients are local and organic, they’ll even name which farms each ingredient came from. For an example, check out the details for my meal: here. The options change weekly, seasonal ingredients, and delivery is always faster than 20 minutes. (Delivery from anywhere else usually takes at least an hour, round these parts.)

They also give out really incredible discounts, so this entire meal tonight was free. If you are in the Chicago area and are interested in checking out Eat Purely, use this link and we’ll both get $20 for free. Seriously!

And now I want to finish my champagne and go to sleep. Crazy Friday night over here. I might get the cops called on me.

Thursday, October Nineteenth

Thursday, October Nineteenth

by kandynet 0 Comments


Breakfast Smoothie: Almond milk, frozen banana, frozen blackberries, mint, and peaches.

This amazing blender is Marc’s. Before him, I used a magic bullet. Now, I don’t think I’d ever be able to go back.

The combo of any kinda berry and fresh mint is fantastic. I threw the peach in there because it was about to go bad, that usually would not be an ingredient in this one. Sometimes I’ll toss in some kinda seed, like chia or flax, but was in a rush today.


Snack: Muffins I made on Sunday. I followed that recipe pretty much, except a couple things: instead of brown sugar, I used coconut sugar. Instead of the yogurt, I just threw another banana in. I think I might have completely doubled the fruit additions too, I like a little extra.

There’s an amazing produce store in my area, Stanley’s. At the end of berry season, they will sell an entire case of berries for 98 cents. That’s like, 9 lbs of berries for $1. So, I stock up and freeze em for smoothies. Frozen berries are also fine for baked goods. And of course, I always have bananas in there too. I’ve tried real hard to enjoy those grocery store frozen bags of fruits, but nothing beats the real thing.


Lunch: Quinoa, arugula, edamame hummus, alfalfa sprouts, beets, cucumber, asian tofu, lemony green beans, chipotle vinaigrette

This is a copycat I made of Lyfe Kitchen‘s quinoa crunch bowl. It’s not exactly the same, but it is daaaamn delicious. Highly recommend both the asian tofu recipe and the chipotle vinaigrette. I’ll definitely be making both again. The edamame hummus is amazing too, I’ve made it a handful times, and somehow it always comes out tasting different, but still delicious.


Dinner: Sandwich on sprouted bread, with edamame hummus, cucumbers, tomato slices, alfalfa sprouts, and a little chipotle vinaigrette.

It was the end of the loaf, the bread slices were real small, which means two sandwiches. Twice as nice!! It’s Thursday, I wanted to wrap up all the ingredients I made/sliced up on Sunday, for the quinoa bowls. Worked out quite nicely, if I do say so myself.

The lighting in my kitchen is the absolute worst, I’m going to have to figure out how to photo everything I eat, outside.

It’s a start

by kandynet 0 Comments

Okay. I really want to get this website going again. Something to entertain, vent, explore, experience… anything. Sharing recipes didn’t float my boat. I don’t travel nearly enough to make this some kinda travel blog. Sharing past stories ain’t really my thing.

Believe me, I have a lot of stories to tell, but who can share such intimate details on the internet? I used to love writing my thoughts out in some angsty, vague manner and posting them to the internet for all to see. But somewhere in my late 20s, that flip switched off. And it will not be turning back on. Unless I write my memoirs someday… either way, it’s not gonna be on the nets. There’s way too many people out here, talking about themself, all over the World Wide Web. I don’t wanna be one of em.

So, I asked myself: What do I love/obsess about the most? Well, food. Duh. No brainer. I wake up, thinking about breakfast; spend all morning, thinking about lunch; immediately after lunch, I’m thinking about dinner. I’ve even begun fantasizing about desserts after dinner. I was never a dessert person before. But I don’t care to post recipes… really, it would just be plagiarism anyway. I’m good at *following* recipes, not making them up outa thin air..? Who are those people?!?

That said, I love cooking. And it always surprises me when people are shocked by a person cooking at home. Sure, there are plenty of extravagant recipes out there that are intimidating to even look at. But for every one of those, there’s 50 more that are basically the same thing, but easier.

I wanna talk about those. What’s the best way to do that when I don’t wanna share recipes that aren’t mine?

I’m thinking… “What I ate today” posts. I’ll post photos of my food and links to the recipes, when applicable. There’s so many benefits to this for me:

1. I am always wanting to take photos of my food and put them somewhere, to brag about how gorgeous my meal is. This way, I can spare all my instagram followers the food porn spams.

2. It’ll motivate me to eat more beautiful, colorful foods. I lean heavily turns mostly plants, but I sometimes need some good ‘ol McNuggies. I’m human.

3. About the plants, it’ll give me an opportunity to share all these amazing products I’ve discovered since I cut down on my meat consumption. And maybe my reader will pick up something here or there, try something out, and love it as much as I do.

4. It’s like using MyFitnessPal, but next level. With more witnesses.

5. Maybe I’ll track my weight too? Ehh, who cares about that. Let’s talk about food!!!

Produce and Wildlife

Produce and Wildlife

This weekend, we went to Marc’s parents’ house. Marc and his mom made a delicious feast of shrimps, corn, potatoes, and a watermelon/tomato/feta salad.

shrimp & cornWatermelon Caprese

She sent us off with soooo many goodies from her garden: tomatoes, carrot, zucchinis, peppers, basil, thyme, rosemary, mint, parsley, chives, dill, green beans, cucumber. All great items!

File_008veggies

On the way back into the city, we stopped at this place Marc had been telling me about. Trailside Museum in River Forest. This house is over 75 years old and is a haven for injured wild animals and infants who are too young to fend for themselves. When they are well again, they are released back into the wild.

Turkey VultureCoyote

I thought it was interesting they had Pokemon GO signs for each cage, next to the normal descriptions…. that’s one way to get the kids interested.

OwlEastern Screech OwlPokemon Go

When we got back home, we went to a nearby farmer’s market and picked up a few things, but most importantly: the most delicious bloody mary mix I’ve ever tasted and some spicy dilly green beans, to drop into the bloody maries.

blood mary mix + spicy dilly beans

4th of July

4th of July

This weekend had absolutely perfect weather. We’ve been talking about going camping, for months. Marc has all the gear you could desire to make this happen, but we never use it. Aside from girl scout camp when I was around 10, I can’t say I’ve ever really been camping, as an adult. So, I suggested we do a dry run in his parent’s backyard. And let me tell you, it was so much fun.

Earlier in the day, we went for a bike ride in Busse Woods.

Map of Busse WoodsAnother map

Click here for a nice little video I can’t figure out how to embed.

Back at the house.. I set up the tent all by myself, which I am extremely proud of, even though it’s made to be easy.

File_003 (1)File_003File_005 (2)

We made carrot dogs, ceviche made with hearts of palm instead of fish, and potatoes. But we didn’t eat until late, so I have no photos of the food.

I can’t wait to go camping for real, there are about a million nearby places for real cheap overnight stays.

Melon Salad with Basil

Melon Salad with Basil

After a stay in a hotel, where water is not necessarily in great supply, you get a little dehydrated. What’s better for dehydration than a bunch of watery watermelon??

This is a great dish to bring to a potluck or big outdoor party. We plan to eat this as a snack or side at lunch, all week long. The lime juice will help the fruit not rot right away.

Here is Marc in the process of melon balling it all.


Print Recipe
Melon Salad with Basil
Course Side Dish
Cuisine Fruit
Prep Time 10 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Fruit
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Cut all the melons into bite size pieces, drop it all in a large bowl with the blueberries.
  2. To make the dressing: In a small bowl, mix together lime zest, lime juice, basil, and chia seeds.
  3. Pour the dressing over the salad, mix, getting all the melon pieces covered in the dressing.
Recipe Notes

I have a melon baller, which is great for things like this. This can be eaten right away, but it's better if you let it sit in the fridge for a few hours, let those flavors really blend together.

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Memorial Day – Racine, WI

Memorial Day – Racine, WI

When life hands you a three and a half day weekend, you do something with it.

Unfortunately, we didn’t plan anything until the first half day we received. By that time, most hotels were booked. After a couple hours googling, arguing, and losing patience, we landed on a hotel called Harbourwalk Hotel in Racine, an hour and a half drive away, with a deal on a room. When we arrived, we realized why we were still able to get a room.

Maintenance

But that was okay because the room was cheap, construction wasn’t happening on the weekend anyway, it had a pleasant view of the marina, and was literally right on this Lake Michigan Pathway. We just wanted a place to go ride our bikes without a million people walking in our way with their strollers, puppies, and kiddies bouncing out in front of us. This was a perfect fit, for just that.

It was supposed to rain off and on all weekend. So we took advantage of the no rain while we could, early in the morning. In the afternoon, the sun came out and it was beautiful. And by nightfall, the rain finally came. But it was pretty damn nice to hear the rain falling on the water in the marina right outside our window.

lake michigan pathwayin our helmetsthe dunes!not part of the pathwaytiny lil lighthouseview from our windowview from bed

Chilaquiles with kale

Chilaquiles with kale

Chilaquiles is my all-time favorite breakfast. When you’re out ordering this at a restaurant, you never know what you’re going to get. Sometimes, it’ll be loads of chips with hardly any toppings. Minimal chips, and tons of scrambled eggs on top. Aint nobody got time for some scrambled eggs on chilaquiles. That’s just not how it’s done!

I realize that eggs are not part of a whole foods, plant-based diet. So, i suggest getting eggs from your local farmer’s market. As close to fresh eggs as you can possibly get. There is a little amish store near me that I get duck eggs from and I just love them, the yolks are bigger and orange and just beautiful.

Print Recipe
Chilaquiles with kale
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 45 minutes
Servings
people
Ingredients
optional
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 45 minutes
Servings
people
Ingredients
optional
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, cover tortilla chips with enchilada sauce and mix up so that every chip is covered. Set aside.
  3. In a skillet, saute onions and garlic until onions are translucent. Toss in kale and beans, stir until kale is a wilted. Add water if things start to stick, oil is not necessary. Add corn here, if desired, but not necessary.
  4. Mix the veggies until the bowl of chips. Pour everything until a 13x9 casserole dish. Bake for 15 minutes.
  5. Remove from oven, crack eggs on top, equal distance from each other. Cook for another 10 minutes, or until eggs whites turn fully white, or just before (to avoid overcooking the yolks). I find that taking it out of the oven and covering it with a baking sheet helps the eggs set up a bit.
Recipe Notes

On plating: you have to scoop up the ingredients from around the eggs first. Then, scoop up the egg and place on top. This will not only make it look pretty, but also allow you to crack the yolk and let it run down through all the food underneath.

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