Even if I’m on a diet or trying to eat healthy, I’m always trying to find ways to incorporate carbs into my diet. I mean, I have the best intentions but it doesn’t always end well. It’s a daily struggle.
Some days I’m like, I WANNA LOOK CUTE AND BE IN SHAPE – NO BREAD! And then other days I’m like, BUT RICE AND BREAD!
This is somewhat of a happy medium. It’s healthy. I don’t care what anyone says but lentils are not bad for you. These are clean flavors, there is very little fat and all of the foods below are whole foods that I think anyone’s body would feel better having eaten. THIS IS MY STORY! I’m sticking to it!
The September issue of Vogue told me a few things about Fall.
It told me that prints are the new basics, maroon is the new black, curvy is the new sexy, and quinoa is the new oatmeal.
I’m lying. Vogue totally didn’t say that. BUT, if Vogue covered breakfast foods, like they do clothes, they def would have said that. Oatmeal out; quinoa in! And calling it “porridge” gives it this very chic “working class English industrial revolution” feel. Think: orphans in Oliver Twist, BUT trendy and adorable (and not sad).
Quinoa for breakfast may seem strange. I suppose it is, a little. But when cooked in sweetened and spice-spiked milk, it goes from sort of weird to dreamy and stylish.
This post should probably be titled “How to make a pie in a hour and a half” OR “How to look in your fridge and make a pie,” or maybe “How to make a pie when you don’t have your shit together.” All of these would be more accurate than the current: “Mixed Berry Pie.”
Teri and I made a whole pie appear in a hour and a half. That’s kind of impressive, no? I didn’t really even think that was possible. And it barely was. Can I be honest? This pie was the most make-shift, Sandra Lee, pie of a situation I’ve ever baked up. If you, too, wanna do this, I have some pie confessions/secrets to share… Continue Reading