Paper Plate Gourmet (Food!)
Ah…. Popcorn. A snack staple from my weight watcher days.
Back then, I used the microwavable stuff – you know the one with the yellow kernels and the warning to not inhale the fumes.
You see where this is headed, right?
I made my own popcorn with coconut oil on my stove. Just call it Dizee Pop.
3TBS of Coconut Oil
1/3 cup of Organic Pop Corn Kernels (thus avoiding the dreaded GMO kernels)
Sea Salt, to taste
Seriously, just those 3 ingredients
- Put a nice size pot on the stove, add the 3 TBS of coconut oil & wait for it to melt
- Rub any extra coconut oil from the spoon into your elbows or hands. Don’t waste it!
- When you think the oil is warm enough, add 2-3 kernels to the pot and wait until they pop. (Mine popped clear out of the pot and onto the floor. It made one of the pups very happy)
- Add the rest of the kernels and put the lid on the pot
- Get ready for a party in that pot. Shake the pot every thirty to forty seconds or so to prevent burning
- When the popping calms down, dump the popcorn out onto a paper towel lined baking sheet.
- Sprinkle with Sea Salt
The whole thing took only minutes. Even Craig enjoyed it. To quote
I don’t taste the coconut oil. This isn’t half bad.
Now, obviously, this opens the door to all sorts of crazy combinations – garlic, cheese or possibly chili powder.
Does anyone pop their own popcorn? What is your favorite topping?
Is everyone ready for something that DOESN’T contain Coconut Oil? I know, shocking coming out of my kitchen.
Now that I am on Pinterest, I have seen a lot of people pinning Zucchini Dishes. In some of them, people even used it as – wait for it- spaghetti. I know! Crazy, but I decided to try it. I am adventurous that way.
I call it Spaghini and it is delish!
The trick here is having one of these things – a Julienne Peeler. Fancy!
Use it on the zucchini and viola – you have spaghetti that is not a carbohydrate!
This made enough to feed me, but it was probably a portion and a half….
2 Zucchinis (I used organic because they are on the Dirty Dozen list)
1 TBS Olive Oil
½ TBS Minced Garlic (more or less if you want)
Pasta Sauce (I used a jarred sauce – I know! Sacrilege! And I just wasted the organic zucchinis…) to taste -I like my food swimming in sauce
- Julienne the Zucchinis
- Heat the Olive Oil in a pan for a minute over medium heat
- Add the Garlic and sauté for around a minute
- Add the Zucchini and allow them to cook up a bit, but stir often.
- Add the Sauce to the Zucchinis
- When everything is nice and hot, put it on a plate and eat!
I added some Pecorino Romano cheese. I also added a piece of bread for dipping, which defeated my ‘bread free’ meal…. Boo Dizee.
Did you know avocados are the new black?
My first foray with this fruit (yep! It is a fruit – I even looked it up!) is guacamole.
Here is my simple recipe
1 ripe avocado
Bunch of cilantro (to taste)
Garlic Powder (to taste)
- Cut the avocado and spoon all the good stuff into a bowl
- Cut and squeeze the lime’s juice into the bowl on top of the avocado
- Add some shredded cilantro on top of the avocado
- Sprinkle on a decent amount of garlic powder and a tad of salt
- Use a fork and mash that bad boy up
In a quintessential Doofy Dizee move, I bought a bag of Garden of Eating’s Red Hot Blue Tortilla Chips to eat with my guac and was completely shocked to realize they were spicy! Doh! I should have read the package a little bit more carefully!
I love muffins. I love the tops of muffins. I do not love my muffin top.
These are obviously healthy – they are made WITH bananas!
I even froze a bunch and have been eating them from the freezer. GASP! I know – does not sound like somehting I would do. But, I have to tell you – I pop them in the microwave for 10 seconds and savor every precious moment with it.
1 ½ cups all purpose flour (I used organic, not sure if that makes a difference. Next batch will be made with whole wheat! CRAZY!)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 tablespoons Corn Starch
½ teaspoon Salt
4 Ripe Bananas (mine were scary looking)
¾ cup sugar (I used organic cane sugar, seems similar to brown sugar)
3 tablespoons Coconut Oil (melted)
3 tablespoons Butter, (melted)
Liberal Dash (1 tablespoon-ish) Vanilla Extract
- Preheat the oven, put liners in the cupcake pan.
- Cut up the bananas (I just broke them into pieces) and add them into a bowl
- Add the sugar, coconut oil, egg, butter and mix. (I used my trusty ol’ mixer)
- Once combined, add the baking powder, baking soda, corn starch, and ½ cup of the flour and mix again.
- Keep adding the flour until you incorporated it all.
- Spoon into Muffin Tin
- Bake for 15-18 minutes. Mine needed 17 Minutes.
I bet they would be even better with some walnuts or, dare I say it, chocolate chips? Next time, for sure!
I have stopped buying pre-packaged dressing.
Because I can make awesome, fresh dressing in no time flat. Easiest Dressing Ever. Yeah, I said it.
Totally scalable too – make as much or as little as you want. This makes enough for my salad.
1 tsp – ½ tbsp. Olive Oil
Salt (to taste)
Garlic Powder (to taste)
- Find a container with a top (I love my Ball Glass jar. Isn’t it pretty?)
- Squeeze Lemon, take out the pits
- Add Olive Oil, salt (I add a little bit) & garlic powder (I add quite a bit….)
- Shake, Shake, Shake
- That’s it!!!!! It’s meerkat approved….
Check out my Salad in a Jar… It’s all the rage now.
In theory, you can keep a week’s worth of salad fresh. I am testing it now, will let you know how it goes!
Update: The salad lasted a week!
Very easy & hearty for a chilly day!!!!
The best part – add as much or as little of an ingredient you want! There is really no right or wrong way to make this….
Um, double yum. I got the basic recipe from SkinnyTaste. What a great way to get some extra veggies!
Check out my shell-disaster here….
I am not sure I should admit this, but I didn’t even know how to make a Grilled Cheese when I got married….
Here is my favorite. The Mayo & Red Wine Vinaigrette make it fancy & extra yummy.