My Grandma Sue loved 7-layer burritos from Taco Bell and birthday lunches at Sweet Tomatoes, an all-you-can-eat salad bar chain. She'd mix the little mole mounds of peas, cucumbers and croutons, cottage cheese and rigatoni marinara together on her plate and then fork the mish mash into her mouth. When we grimaced, she'd cluck, "Who cares?! It all ends up in the same place!" in a New York accent as thick as the swoosh of blue, Wet & Wild eye shadow on her lids.
Her fridge was always stocked with watery nonfat milk, Egg Beaters, and individually wrapped slices of white, store-brand American cheese that smelled vaguely of moth balls, a product she used so plentifully it somehow penetrated the refrigerator door.
She did not bake chocolate chip cookies. She didn't own an apron. She wondered aloud if the starving children in Africa would appreciate the macaroni and cheese I left at the bottom of the bowl, wan, bloated and soupy from too much nonfat milk.
But Grandma Sue always had one thing in her comically oversized purse that I wanted. Two rice cakes stuck together with a generous swipe of peanut butter. Wrapped in crinkly tin foil, the silver puck was always on hand for a hunger emergency. I'd immediately un-sandwich the rice cakes, like twisting apart an Oreo, and try my best to evenly distribute the peanut butter by scraping the two sides against each other.
A couple times a year I'll impulse buy a sleeve of rice cakes, take them home and smear one with peanut butter. I always always always think of Grandma Sue. Sometimes I even wash it down with a glass of nonfat milk.
Here’s some of the stuff I got from Aldi’s it was just a little grocery trip since I have chicken, beef, peanut butter, and eggs at my house 😋 I did get some goodies for my kids but I didn’t post since I won’t be indulging in any of it 💪🏼🔥
Toast to this Thursday! Toast to almost the weekend! (Not really toast just rice cakes but same thing right?) Sometimes I think back to when I was in high school or even when I was a freshman in college and realize how much I’ve matured. How much I’ve learned and changed for the better. Of course one part of the that is relating to my relationship with food and exercise but it’s so much more than that. I’ve gained individuality and skills to take on the world. I know there’s still ways to go but it’s refreshing to reflect back and realize I’m continuously bettering myself everyday. So I challenge YOU to a better version of yourself today than you were yesterday. Be a good neighbor, friend, S.O., student, boss, whatever you are! And don’t forget to look back at times and observe how far you’ve come ❤️ What’s one thing that you’ve worked on in the past to get where you are today?
BANANA BREAD DOUGHNUTS
By @ bosh.tv
125g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/2 tsp cinnamon
55g dairy free butter
35g light brown sugar
35g white sugar
1 tbsp maple syrup
1.5 ripe bananas
30ml soy milk
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
100g icing sugar (sifted)
1-2 tbsp warm water
1/4 tsp vanilla extract
30g pecans (broken)
15g dark chocolate (grated)
1 Pour all the Donuts ingredients into the food processor and whizz them all up into a thick batter
2 Remove the food processor blade and scrape off the excess batter back into the food processor container
3 Pour the sultanas into the food processor and mix them into the batter
4 Grease your donut tray with some dairy free butter
5 Fill the donut tray holes with the mixture and put them in the oven for 170℃ for 35 minutes
6 Take the donuts out of the oven, let them cool to room temperature and place them on a serving slate
7 Put all the Icing ingredients in a small mixing bowl and stir them until they come together and form a thick, pourable icing (use moire water if it's too thick)
8 Use a spoon to artfully drizzle the icing sugar over the donuts
9 Sprinkle the Topping ingredients over the top of the donuts