I’m not sure if I’ve told you this but I’ve been on this six-week transformation thingy and it’s almost over. It has required that I workout nearly six days a week, which I actually enjoy, and eat a diet full of healthy, non-fun things, which I clearly do not enjoy.
Of course I’ve cheated here and there because food is what I do and it’s hard, man. I’ve learned on this six-week journey that food for me is so social and emotional and in a way, not to sound cheesy, so heavily tied into my everyday life. So, it’s been hard, but I feel healthy and strong, which was my goal from the very beginning.
Last week I made this pasta and ate an entire bowl; as I sat there eating gluten, I thought about how happy pasta makes me. Ahh! I was cheating but I didn’t care. Arugula pesto with walnuts and goat cheese and Spring-y fava beans with salty prosciutto is seriously what makes me happy.
What’s good about this pasta is that it’s relatively light pasta. It’s Spring-y, snappy and doesn’t give you that heavy feeling that’s often associated with meat-based sauces.
The first time I made risotto, I cried. And not like, oh cute-teary-Demi-Moore-cry, but more like a ugly-face-contorted-Carrie-from-Homeland-cry. It was Christmas and the house was filled. I thought it would be a genius idea to make every single dish for Christmas dinner, from scratch, and all by myself. Everything was going great, totally fine, I mean I was frantic and super busy but I was on my way to Martha Stewart hostess-type success, but then…risotto.
Since it was my first time attempting this dish (and I was 16 years old), I had no idea what was involved. I was way over my head. I started the process of toasting the rice, adding the broth, etc. I’m pretty sure I got distracted by various other things and came back to the pot only to be met with a gummy, dried up, disgusting mess. I was heartbroken. Tears fell. An Adrianna-melt-down occurred. There was lots of, “Oh we don’t even like risotto,” that was said over and over to me.
It took me years to give it another go, but when I finally nailed down the process I felt like a damn professional chef, no lie. Nowadays I really, really love making risotto–it’s actually not stressful at all but it took me a while to get to this place of risotto-calm. I found a few fun facts and tips to help along the way, and I’m sharing them–along with the recipe itself–over on Etsy.
Muffin or cupcake? So many muffins skate that fine line between breakfast and dessert, am I right? Not mad at it. Not complaining…though some mornings I don’t want sweet. I don’t want dessert. I want something savory, delicious, cheesy and warm.
Enter: Goat Cheese Chive Corn Muffins.
Also!–don’t mean to be a debbie-downer on breakfast muffins–but sometimes I’m all psyched about making muffins, and so I do, and then I eat, like, two for breakfast and end up with a bunch leftover. Lame.
These muffins are pretty cool because they can dual as a breakfast snack or a dinner snack. Double-action muffins!
“Roasted Rainbow Heirloom Carrot Goat Cheese and Avocado Salad with a Citrus Cumin Dressing.”
But! it needed some tweaking. Let’s not do recipe titles that read like paragraphs. Not a good look. Also the word “rainbow” is way cuter than the word “heirloom.” (I think.) Who doesn’t want to eat a rainbow?! No one.
This dish is like a plate full of skittles…but in carrot form.
1. Wrapping cylinder objects is super annoying. Like, how am I supposed to wrap the bottoms and the tops, and it still be somewhat presentable?!
2. Yesterday, as I was standing in line at the post office, I realized no one really understands the whole priority, express, confirmation slip, tracking number deal–it’s confusing. Too many options, man. And I have to say, the women at the post office are incredibly patient with people. They just sit there and explain the rules OVER and OVER and OVER. And people are still confused. I feel like this needs to be taught to us in schools.
3. Last night, as I was getting ready to head out, I went to go flat iron my bangs, didn’t realize the setting was on 450˙ and burned a good piece of my bangs. Just straight fried a chunk of hair off. Yeah. That happened. So, if you see me in the next few weeks, I might be doing a little bang pinning to the side action.
4. When it’s freezing out all I want is soup. I want to ingest heat. I think I particularly like drinking heat. That’s where this soup comes in…