Cooking With The Undomestic Housewife

SImple but good recipes with a hint of fun facts and nutrition info.

Pumpkin Pie dip! (stolen) November 13, 2014

You may have seen this recipe from The happy Homemaker at I did modify it a bit to make it just a wee bit on the healthier side of already healthy and have added more protein for the fitness people alike. It’s a fantastic dip and I give this wonderful blogger all the credit. It tastes exactly like pumpkin pie filling!

(I stole her picture too…)pumpkin-pie-dip-and-cinnamon-sugar-chips-recipeI knew I did not want to use this as a dip. 1.) because I don’t have/attend parties that I need dip & 2.) I will eat the entire bowl if I do make a dip and don’t attend a party. In this case I use it as a spread on my peanut butter quesadilla in the morning or I top it on oatmeal, my yogurt or coconut flour breakfast bowl!

I’m not going to include the recipe for the chips, but she has it on her website. You can also find her version of the dip there too.  Here, though, is MY version of the pumpkin dip.


  • 1/2 a 15oz can of Pumpkin Puree
  • 1/2 Cup low fat greek yogurt
  • 1 tbsp vanilla extract
  • 2 tbsp honey
  • 2 tsp coconut sugar
  • 1 scoop of protein powder (preferably a vanilla variety. I used Birthday cake)
  • 1 tsp pumpkin pie spice

Mix all these ingredients together well and you have your dip. Refrigerate for the respective time that you would normally refrigerate these ingredients (ie. I’ve had mine about a week and it is still kicking…I think)

If the entire bowl can serve 10, it is only 40 calories a serving, 0g of fat, 6g of sugar and 3g of protein.






Be-quinoa your day right!! June 17, 2013


           I have only recently been introduced to Quinoa, but with it’s low-fat, high protein qualities, I have been leaning towards using it more in my everyday life. It’s easier to cook than rice, yet has the same texture and flavor. I have also put it in granola, uncooked. It had the texture and flavor of sesame seeds. I love it. It also keeps me full longer than oatmeal or cream of wheat, mostly because it doesn’t make your blood-sugar spike.

It’s earthy, organic flavor gave me the idea of replacing oats with quinoa; cooking it with milk and adding fruit and cinnamon etc. My next venture will be a Quinoa-pudding, instead of rice pudding.

here’s the recipe. It’s a good weekend breakfast: unless you have about 20 minutes in the morning– then it’s for your everyday. You can also make it ahead of time and put it in the refrigerator.

Ingredients: Serves 2

  • 1/2 Cup raw Quinoa
  • 1 1/4 Cup (skim) milk
  • 1 Tbsp Brown sugar
  • Tsp cinnamon (optional)
  • 1/4 sliced almonds (optional)
  • 1/4 Cup unsweetened Coconut (optional)

You will need:

  • Measuring cups
  • Saucepan (with lid)
  • Spoon

Getting Started:

  • Add the quinoa, brown sugar and milk together in the saucepan, bring to a boil. (Make sure to keep an eye on it though because the milk will overflow if it boils to long.
  • Once boiling, cover the pot & turn the oven to ‘Lo’ or about ‘1’ on the dial and let sit for about 15 min.
  • After 15 min, check the consistency to make sure it’s not too watery still. If it is, let cook longer.
  • You can toss in any additives at this point: Ie. nuts, coconut, dried fruit, cinnamon etc.
  • Wait a couple min and once it has the consistency of oatmeal, it’s done.

I added a scoop of yogurt and banana to mine, but it would be amazing with berries of some kind as well.

Serve warm & sprinkle with love.

Enjoy, Kristi


Help Your Body (and your weight) 1 Digestive Meter at a Time. June 26, 2012

Filed under: food,health,lifestyle,Uncategorized — Kristi bri @ 11:44 am
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About 4 years ago, I learned that the longer something, like steak or pork, takes to digest, the longer it will stay in your digestive tract. Like most, I thought “so what? It’ll come out eventually.” That’s where we’re wrong—in part. The longer something like pork or beef takes to digest, the more time it has to calcify into the knicks and crannies of your intestines, then little pieces of food like corn, or more meat can get stuck and build up over time causing all sorts of illnesses—including a common cold. This is why enemas have become such a fad; people are trying to uncalcify their innards. This alone can do wonders for your overall health. I’m not saying go run out and get an enema (unless you want to), there are many ways to do this ‘naturally’. My apple fast is one sure-fire way also.

I found this article on Yahoo which outlines some important info for food choices that I wanted to share. It talks about the do’s and don’t of some foods and their digestive properties.

I’ve never been one to diet. if I’ve been on a gorging streak, I knew I was in the wrong and would choose to eat a little less, or make healthier choices for a couple weeks at a time. But for the most part, I maintain a fairly healthy lifestyle anyways; I only eat fast food about 3 times a year—maybe 4 or 5 (That’s not to say that I won’t eat pizza or burgers, but I have to really want it and I’ll wait until I get a good one from a restaurant—not a chain) .

Like a lot of people, I don’t like the idea of Diets. I believe that you can only restrict yourself for so long before the taunting and non-stop thinking about the cookie and soda etc. will win in the end. Like it’s been said before: life-style change and moderation are key; you need to know WHY things are bad for you and WHY things are good for you and change the way you view food.
When food becomes a source of health and energy, the way you look at it will be much more than just “this will make my stomach stop growling”.

For example: If you tell someone: “soda’s bad, you can only drink 16 oz a day.” Or tell them, “cut soda out and you’ll lose weight”, they’re more likely to fail because they don’t know WHY the soda is bad for them. But if you  have someone who knows that a can of soda has 10 tsp of sugar in it–picture that for a second: an entire (healthy) banana loaf has equal to or less than 10 tsp sugar. Tell them It will also affect their bone density and cause tooth decay , taking that soda away from that person will be easier. Education is key. Now, if the person is well educated and still chooses to pick the unhealthy option on a regular basis, then there may be more underlying problems. – not to mention the whole “if you tell me I can’t, I will!” attitude most everyone has.

Knowing what you’re putting in your body and the effects of it will help to have a successful ‘diet’.
Finding foods that are easily digestible but fill you up AND keep you full is tricky juggling act. Take pork for example: It takes up to 14 hours for pork to make its way through your entire body; vs. a salad which is 2-3 hours; or chicken, which is 4-6 hours.  How many times will you eat again in that 14 hours vs. the 2 hours?
Starving yourself is not a good idea either because depriving your body only makes it say “Oh yeah, the first thing he/she eats next I am going to suck the life out of!” So if you are STARVING and you go for a cheeseburger (because we all make poor choices when we are hungry as all heck), your body will suck the fat, carbs, sugar and whatever else it can out of that burger in order to store it encase it becomes deprived again.
So, if you do find yourself super hungry, decide to have a handful of nuts, a piece of fruit or a salad with chicken first (if not all by itself), then your body will suck out the vitamins, antioxidants, calcium, iron, protein etc. and store that instead. Plus, making that choice to eat the veggies first  (and have a big glass of water too), will most likely fill you up before you want to gorge on something unhealthy—or at least you’ll eat less of the unhealthy thing.

In short, this article teaches you that things, like whole grains will help to fill you up. Plus they are full of fiber, which will actually help to pull fat through your digestive system on its way through. 

Ginger will help digestion of the stomach as well as relieve nausea. Mint (peppermint/spearmint) will also help ease the stomach—if you’ve read the Hunger Games, you know that Katniss chews on a peppermint leaf after eating because it makes her know she’s done eating and helps her digestion. Yougurt—with live/active cultures—can do wonders for the intestines—just like Jamie Lee tells us on the commercials.

If I could do one this with this blog post, its to make you think about what you’re eating with every single bite; think about all the good things that piece of food is doing for your overall health. Don’t just think about the calories, sugar and fat in each bite—that’s another blog post. Once you learn the health benefits of what you’re eating, you will become in tune with your body and know what it needs when you’re bruising easily (iron—in spinach and broccoli), or your tired or have a headache (you may need water) or you’re getting leg cramps (potassium—bananas)  etc. Learn to heal your body with exactly what it needs. Food was put on this earth for a reason and it wasn’t to process and make chemical reproductions of.

* I did not include pictures because I didn’t think that anyone would want to see that and I’m sorry if this post was a little disorganized; I just Have SO much to say about it!


Getting Back on track in so many ways! May 24, 2012

Filed under: food,health,less fat,lifestyle,Uncategorized — Kristi bri @ 8:26 pm
Tags: , , , , , ,


It’s 9am and I’ve been at work for 2 hours already. On my way to refill my cup of water I pass a line of people by the printer. I peeked to see what the commotion was: Yet another box of donuts. Just yesterday we had birthday cake and today we’re scheduled to have birthday ice cream bars for lunch.

This line is long enough to make me realize I have never seen a line up for donuts in an office before. You would think my co-workers are afraid that someone has played a nasty trick on them and 2 of the 3 boxes are, in fact, empty; first 12 get 1.

As I pass the line to the kitchen (and the fridge, where I’ll grab my yogurt), I decide to forego the donut and have the ice cream later; it will be much more satisfying. But, alas, one of the ladies asks if I’m “going to have one?”, “You look like you need it. I’m worried about you girl.” She exclaims.

I’m tired of all the comments I get regarding my (normal on the BMI index) weight, so in my head I reply:  ‘and you look like you don’t, I’m worried about you!’. Keep in mind, I have worked with these people for 2 months and have spoken to them maybe a couple handful of times.

As I throw my yogurt lid in the trash, I notice the 13 gallon bin is already half full of fast food bags from breakfasts eaten. All I can do is sigh.

Just last week I was asked if I was anorexic. This didn’t shock me as much as when she said “you know, just wanted to ask before rumors start.” Rumors? About me and my eating habits? I am 5’6 and 115 lbs. I am a size 4. Over 60% of my office are generally the same height and over 170lbs, so keeping in mind where the comments are coming from, I think to myself: ‘in comparison to you, I probably do look anorexic’, but instead I reply ‘no, I eat all the time! Constantly throughout the day I am munching.’ The difference between us though is that I am munching on fruit, veggies, nuts etc. while you much on chips, donuts and soda while your digesting your Whataburger breakfast and anticipate your mcdonald’s lunch.

I am not trying to bad mouth my co-workers, most of them are extremely nice people, and this is not what this blog is going to be about, but on a side note, it’s hurtful to me, being skinny, when you comment on how you “just want to feed me  a hamburger, or milkshake” (which I’m still waiting for btw–pineapple please), or calling me anorexic. I am happy with my body and I’m finally at a place where I can eat healthy and be satisfied. But what if I were to be like “oh, Jeff are you sure you should be in line for the donuts this morning? You’re looking a little bloaty. Or: Suzy, I don’t mean to be rude, but have you been to the Dr. lately to have your thyroid checked? Looks like you might not be burning as much weight as you should.” I think the rumors would fly about me then!

I don’t feel it’s anyone’s job to judge my weight or eating habits when I cook an awesome dinner almost every night and when asked what I have for lunch, –leftovers from dinner– you say “oh, well it must be nice to have so much time.” Really? To make dinner? I understand people these days are on a tight time restriction, but does that time restriction start when you’re grocery shopping and instead of reaching for the healthier option bread or crackers etc., time restriction sets in and you have to grab the cookies and chips instead?

I don’t have a problem with over weight people either. I know their struggle, I grew up with people in my family plagued by regret and insecurity due to weight. What I do have an issue with is people who ask me how I stay so skinny, or ask for my ‘advice’ on weight loss and then go to KFC for lunch (this has happened), or with people who constantly talk about the weight they need to lose and do the same thing. I am not here to preach how to lose weight either, but as someone who lost 25 lbs and has maintained my weight and healthy life for 3 years now, I think I have some room to share my knowledge and things that I am constantly learning—and I appreciate when people can share with me what they know too!

I read a blog this morning that was ‘freshly pressed’ and the comments that followed are what inspired me to write this. My goal is to get back on track with this blog, which was initially to post recipes that are easy, yet not time consuming; delicious, yet not filled with fat or sugar or corn syrups etc. I have strayed away from my original goal of this blog.

I am not here to judge your life, but offer a helping hand if I can. I would like to break this up into a few posts on things like sugar and it’s affects, sodium, fast food, etc. that way I can help to educate people on just what they’re putting in their bodies and how cutting them out, or altering them can help.

I am no health nut, I may have a fast metabolism, I may not. I love ice cream and chocolate and candy just as much as the next person and I eat something everyday that satisfies my cravings. But everything in moderation is the key! I believe we are grown people; we’re not 5, where you had to eat your salad before you had your pizza, or you had to eat your veggies before you had dessert. I know what I’m about to say is going to have some people outraged, but why not sometimes, and the key word being sometimes, skip the 800 calorie dinner and go straight for the 800 calorie dessert. Or, instead of fooling yourself with a salad when you KNOW you’re going to have a piece of pizza, just have the pizza minus the salad topped with the 200 calorie ranch dressing and 150 calorie bacon bits! You are not going to drop dead of diabetes (hopefully) on the spot. FYI: I’m not saying replace dinner with dessert everynight, so don’t go shouting “kristi says eat dessert only!” use your heads people.

I also believe that you are not going to starve to death if you need to skip the donut and wait an hour until your lunch. If that was the case, people fasting all over the world (Whether it be for religion or forced, ie. holocust) would have dropped dead the first day. I understand some people have bigger issues like hypoglycemia– my mom suffers from it. But if you have it, you know and should prepare. bring a pre-proportioned baggy of almonds for such a case.
I say ‘pre-portioned’ because I know even I will eat the whole entire bag if it’s just there at my desk, so I plan.
Just this morning I saw a girl go through an entire bag of chex-mix before the donuts arrived. This was also after her breakfast. She does this every day. Not only is that probably over 2000 calories/bag, it’s +1500g of sodium: over 1/2 the recommended daily intake(2000). Later when asked “aren’t you on meds?”, she replied “just heart pills.” My heart wept for this poor girl who is killing herself with sodium alone. Heart disease is the number 1 killer in the US right now and can you guess what may be a major factor in heart health? Sodium.

I plan everything I eat and try and wait until I’m hungry to eat the next thing on my list. I don’t eat just because it’s noon and I have to. People back in the way-back times (technical term) ate strictly for energy. I sit at a desk all day– what do I need energy for? Nothing, but I still get hungry and that’s a welcome discomfort: If you’re hungry, you’re doing something right, you’re not overeating! You’re eating for necessity. You want a donut? Fine, have one, but slip that granola bar out of your lunch and save it for tomorrow!

I know I have probably touched some hot spots here, but I feel like today in America, people are so pre-occupied, they don’t have time to cook or eat healthy, but healthy choices are there and I don’t know many people who don’t have a TV near their kitchen. If you’re ‘too busy’ chasing after kids to do anything and you complain of not being able to sit down—you should be proud! Being active—even if it’s just cleaning your house—burns calories! So next time your shows are on and you want nothing but to sit on the couch and veg, try doing some lunges in front of Biggest Loser, or Jersey Shore, or prep dinner during commercials!  You want a piece of cake and know you’ll probably have 2? Make them tiny pieces that will add up to 1 normal size. or even better: add up to 1/2 a normal size; you’ll feel more satisfied!

Like I said, everything in moderation and that’s the key to success in happiness—and that goes for everything—not just food!

Fun fact: microwavable meals were invented by bacteriologist– NOT chefs or cooks, but by people who could probably figure out the best way for something thats made mostly from chemicals to taste like real food. ie. ‘generic’ low fat yogurt– read the ingredients; there’s one in particular that has 0 milk in it, just milk protein concentrate! But yet, it has calcium, probably injected.


Focaccia about being unhealthy! January 18, 2011


Focaccia Bread

Focaccia bread is like my junior high school equivalent– in bread form: it’s the bread that’s underestimated and barely ever thought of. It’s usually overlooked, like: “oh, that’s just Focaccia, don’t worry about it. Come hang out with multi-grain loaf.” Fortunately it can be one of the best breads, especially if sliced like sticks and dipped in soups like [my] broccoli, Potato and cheese soup (no comparison to me in the serving process).

With this recipe that I used, I substituted the normal, All-Purpose flour for Whole wheat flour to make me have a lighter conscience when eating it. But, you can use normal flour for all or a portion of the recipe–or vice versa. Unfortunately I love brushing the top with butter and salt to make it extra flavorful and crispy.

The recipe I found was an Italian Focaccia, and just smelling it makes you want to turn it to a pizza or at least dip it in some tomato sauce (ideas, ideas here people …).  I added extra butter and rosemary to the top as well.

The only thing about this bread–especially being Whole Wheat, is that it’s best eaten within 72 hours, otherwise it gets kinda stale’ish/chewy.


  • 2 cups whole wheat flour
  • 3/4 cups All-Purpose flour*** these flours can be reversed in amount, or can be used 1 for the 2 3/4 cups.
  • 1 Egg
  • aprox 1 teaspoon salt
  • 1 teaspoon honey/sugar
  • 1 tablespoon active dry yeast
  • garlic powder
  • dried or fresh oregano
  • dried or fresh thyme
  • dried or fresh basil
  • ground black pepper
  • 3 tablespoon vegetable oil/olive oil
  • 1 cup water
  • Tbsp butter (for brushing on top)
  • Pinches of Rosemary (for the crust; to stick in random places)

You will need:

  • A baking sheet
  • A mixer/ or a strong arm and a whisk/spatula
  • Measuring cups/ measuring spoons
  • At least 2 Mixin’ bowls


  1. In a mixing bowl big enough for the ‘main ingredients’; such as the flour, yeast and spices , mix the dry ingredients together. use your own discretion when putting in the spices, but really, there shouldn’t be not much more than a Tsp
  2. Add wet ingredients. ie. egg, oil and water. (make the water warm to help activate the yeast quicker.)
  3. After all the ingredients are mixed well, (I hope you didn’t put the flour away) and their elastic’y, dump onto a floured surface and knead away a few times. If the dough is sticking ALOT to your hands, add more flour.
  4. In your second mixing bowl–or cleaned first one–rub it down with some oil and put your dough ball in it; turning it around to coat it in oil. Or, if you’re lazy like me, spray the dough ball in PAM cooking spray.
  5. Cover with a damp cloth to let rise for at least 20 min in a warm place. I put mine by the fire-place, but you can put yours above a warm oven, in a hot bath (in the sink) or if you’re house is just warm; that’s good too. If you live in an igloo, stop now. The reason for this is strictly to accommodate the yeast’s greedy little needs.
  6. pre-heat the oven to 350-450 sometime during this point and the next 20 min.
  7. When the dough has risen (about double it’s size), burst it’s bubble and punch it down a bit. place the dough on a greased baking sheet and spread out until it’s about a 1 1/2 inch thick square–or shape of our choice
  8. Paint the dough with the butter, or at least spread it over the top. take pinches of Rosemary (about 3-4 pines) and push them into random spots on top.
  9. Sprinkle with salt and bake for about 15 min, or until golden on top.
  10. Take out of the oven and eat as soon as it’s cool enough to handle.

Sprinkle with Love and Enjoy!


Buffalo Chickens Don’t Have Wings, They Have Dip And It’s DELICIOUS! July 7, 2010

Filed under: Uncategorized — Kristi bri @ 12:30 pm
Tags: , , , , , ,

THE Buffalo Chicken Dip

In 2009, we were on a boat in Antigua. We frequently tried to amuse our crew and the crew on other boats around us so we decided to hold a dock party for someone’s birthday (I believe it was our chef), which became sort of like a pot luck; every boat was to  bring a dish that either their chef, or someone else made, bought from the store or came in a Dorito’s bag.

What we didn’t know is that our own stewardess Megan had been holding out on us; she had a secret that no one knew and didn’t find out until this fateful evening: BUFFALO CHICKEN DIP!

At about 6pm, when the party was about to commence (and no one was showing up), Megan tended to our hungry, waiting bellies and brought out some chips and a piping hot orange dip. Sure, it looked a little like vomit, but we believed her when she said it was a Buffalo Chicken Dip and it was absolutely delicious.

We all got up and took a bite, exclaimed how amazing it was, demanded the recipe immediately–despite our lack of pen or paper and buffalo-dip-fogged-minds. After that, the crew on our boat remained within a four-foot gravitational pull of the dip, finishing off all but a 3×3″ square that was left when other crew decided to show up.

After that party, Megan was tortured  into making, not one, but also an EXTRA dip everytime we had a shin-dig. Even if there was some left over, we would save it and eat it on those hung-over days, re-heating it–or not–depended how desperate we were. We didn’t care, we just needed our fix!  Now whenever I can, I bring this dip. It’s so simple to make with only 4-5 ingredients. You can take it to any party and heat it up in their oven. I do recommend heating before eating, just because it tastes so much better warm–for the first bite at least.

So, staying true to my recent contradiction of this blog: here is the most unhealthy, but most delicious dip recipe known to man. I’ll try and keep it as healthy as possible.

INGREDIENTS –  Serves a party of 20+…or a small family for many days.

  • 2 blocks of Light Cream Cheese (keep these at room temperature, or warmer before making.
  • A bottle of Light Ranch Dressing
  • A bottle of Cholula Hot Sauce– original flavor–When I was looking online for a picture of this dip* (since I forgot to take one), I noticed people were using Franks Red Hot instead, but I think Cholula is the perfect spice and flavor. Incase you’re unfamiliar with the yummy cholula (that I use in everything) it’s a one with the wood cap.
  • 2-3 Large chicken Breasts
  1. The quickest and easiest way to cook the chicken for this dish is to boil it. You don’t need a big pot for this, and just enough water to cover the chicken. This doesn’t take very long and if you absolutely have to, you can do it from frozen.
  2. In a bowl, or right in the dish you would like to use (it has to be able to be put in the oven remember)– mix the bottle of Ranch and Cholula together.
  3. Add the cream cheese– hopefully it’s room temperature or warmer, otherwise you’ll have a hard time mixing it.
  4. You can mix it by hand with a spoon or fork, but my husband–clever as he is, always pointing out the obvious– used a hand mixer which worked marvelously.
  5. Once the chicken is done– aka. no pink in the middle– let it cool a little and then take a fork to it, shredding it into little tiny pieces.
  6. Add the chicken to the bowl and mix it up with the sauce
  7. Put it in your dish of choice (I use a 8x8x3″ baking dish) if you didn’t skip the bowl step all together and use your dish to start with.
  8. When you’re ready, bake it in the oven until it gets a little brown on top and it’s warm all the way through.

You can serve this with tortilla chips,veggies, or even with shredded cheese on top (I haven’t tried that yet). My brother in-law (who’s a chef) suggested that it would be good on a sandwich, which brought on a discussion about this: we thought it would be good if you made it on a chicken sandwich, or on a veggie sandwich with or without the chicken already in the dip.

Let me know if you try this!

Sprinkle it with love and enjoy!



ps. the recipe page I got the picture from is buffalo-chicken-dip-lrg.png


Just a Pinch of Love and a Dash of Heart. June 8, 2010

Filed under: Uncategorized — Kristi bri @ 1:34 am

Ok, first things first:

Technically this blog should be called ‘Cooking With The Undomestic Boat-wife-to-be’ Since I currently live on a 64ft sailboat. But I will be married in 9 days and I won’t be living on a boat forever. I’m just keeping one step ahead of myself. Number 2: I am not a professional! At anything for that matter. And especially not at cooking. HOWEVER, I can sympathize with the housewives subjecting their boyfriends, husbands and god-forbid: children to Burnt hot dogs and store bought macaroni salad. Ladies (or men), if you cant cook a hot dog, or macaroni and cheese– from a package: this blog’s not for you. I would suggest getting a solid membership with numerous fast-food chains.

But I’m getting off the point. I’m here to tell you that I started this blog so that I can pass along tried, tested and judged (quite honestly by my husband to be) recipes that seem to be a little bit above average. I love cooking and I get honest and welcome feedback from my fiance, friends and family.  I enjoy reading recipes and finding ideas, but I LOVE making them my own. The only time I follow a recipe to a ‘T’ is when I’m making bread– no that’s a lie too, I’m constantly adding extra things whether it’s cheese, olives or cinnamon.

I previously worked along-side top chefs on private yachts. I’ve learned a lot of cooking techniques, ideas, and the fact that I am not as meticulous in preparation as they are; I don’t need to grate the cheese into a bowl before I sprinkle it over the lasagna. Just grate right over top of that sucker. Or better yet: buy packaged cheese. If a lasagna pan isn’t hard enough to clean, the last thing you need is more dirty dishes to wash. I thought about becoming a chef, but despite all the school and Gordon Ramsay-like tutors, I didn’t want or need the ‘I’m-too-good-for-everyone’ and ‘you-want-me-to-make-what?’ attitude that seems to spread like H1N1 around the culinary school.  One thing that I will not skip corners around is sanitation and keeping bacterial growth to a minimum. I don’t take ‘Best Before dates’ to heart, but I do with unfrozen meats and keep separate cutting boards for Meats, Veggies and Fruit. If you can, have a cutting board for fish, chicken and beef– but lets get serious; we don’t have the budgets of a multi-millionaires, so a good soap and a hard scrub will have to do.

I might sound contradictory in alot of things, ie. preaching nutrition, but eating processed cheese and yogurts with high fructose corn syrup. I do cut corners and I’m not a spokesperson for healthy lifestyles. I’m just trying to help my fellow domestically challenged persons with cooking, tips and info.

I once saw a TV show about a restaurant in Spain that cooked everything over a grill– I also heard grilling can now be considered a cause of cancer because of the coal–but that’s not what intrigued me. The owner said that they don’t cook things for a specific time; they cook until the smell is right. I believed that it could possibly work so I tried it. IT WORKED! I cooked my lasagna and when the galley (I was on a boat) started to smell of the perfect mixture of cheese, cooked vegetables and pasta, I checked it: it was perfectly browned on the top and cooked right through. Perhaps you might notice that when you bake something and the aroma drifts finds it’s way to you, your baking is almost done. I say this with caution however; this will not work if you’re in the other room, or cooking something on the stove or in the microwave. It’s always best to keep an eye on it. Besides, packaged french-fries tell you to bake for _?_minutes, but I like mine extra crispy and with seasoning salt– they don’t tell you that one either.

OK, so getting started. I have a few ingredients that I always have around the house/boat they are as follows:

  • Lettuce- for sandwiches and salads
  • Red/Green/yellow Peppers-salads, grilling, pastas
  • Broccoli &/ asparagus- stir-fries, grilling, salads
  • Chickpeas aka. Garbanzo beans, as they’re stealthily named at Von’s. These are a good addition to any salad. They also take care of that craving for carbs.
  • Chicken (usually breast, but I’ll let you know what kind at the beginning of the recipe–which makes me realize, don’t go out and buy all this stuff unless you need it 😉 )
  • Beef (sometimes steak/ ground beef)
  • (sometimes) Shrimp
  • Canned tuna- for sandwiches or salads
  • Pasta (whole grain)
  • Cans of diced tomatos (or paste) and corn- tomato for soup/chili and the corn for salads as well.
  • Whole grain rice
  • Carrots and celery
  • Goats cheese- excellent addition to any salad or meat, also a healthier option. It’s a two-fer!

Ok that’s enough of that, I will obviously tell you what you need when you need it. These ingredients may seem overwhelming and a lot, but if I don’t use up all of the veggies right before they go off, they end up in a very delicious soup. There is a few things that I like to have around for myself, I’ll give a brief list:

  • Most Important: Chocolate–as discovered recently, a must have for any woman. Chocolate abstinence can create an extreme mood-altering situation.
  • Close second: Coffee– hazelnut is my favorite. There will never be a mug big enough.
  • Ginger tea- helps digestion and upset stomaches.
  • Ginger chews- especially the peanut ones by The Ginger People. You can get them at most any health-food store. They help with motion sickness as well as the above. BONUS< they are low in calories and made with natural sugar and ginger– that’s it.
  • Chai tea- made with honey and enough soy/milk to put it on the verge of cold. (Thanks Ming)
  • Peanut butter- crunchy with sliced apples or on rice cakes with honey. mmm mmm.

Well, that’s enough. I hope you all look forward to my recipes, ideas and nutrition information. And by all means, if you have any recipes to share so I can make them my own, I’d love to hear!