Welcome back to our Tuesday post, where we share our experience with cooking through the best cookbook on earth: Eat Happy! If you missed the intro post you can click on over here to read that.
We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook, because you should be buying the book to support the author. However, we will be telling you about our experience with the process, as well as our opinion of the outcome. Let’s do this.
I was really excited to do this recipe. I love cheesy anything and love working with mini peppers. I underestimated this simple little gem though.
As usual, I had grocery shopping misadventures when preparing for this recipe. There were NO regular bags of mini peppers left like I usually buy. There was ONE bag of organic, which doesn’t have as many peppers but I had to just roll with it. It left me wondering though, what in the fuck is happening mid-March that everyone needs peppers?!
After a WalMart, a Target, and a local grocery store, I still couldn’t find the specific goat cheese the recipe requires. I had to stop in the grocery store to look up what’s so special about that cheese. I discovered that it’s made creamy like a spread, instead of crumbled like the one I could find. I decided to just roll with it.
The cheese was a little difficult to get into the peppers and had just as much all over my countertop, but it was fine. They smelled absolutely DIVINE while they were cooking!
I didn’t realize until I pulled them out of the oven that I forgot fresh herbs, so I foraged around in my spice cabinet and emerged with my finest dried parsley.
Absolutely could not stop eating these and had to force myself to save 3 for Stuart to try. 100% will be making these again…soon.
Hi there. Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.
We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?
This recipe is also made to where you can make cheese straws, which are a good ole southern tradition, but I did not have time for an extra step so I went with a good ole biscuit shape.
I hate, hate, hate grating or shredding cheese but I avoid the extra fillers in most shredded cheese if I can manage taking 5 extra minutes to do it myself. I also happened to already have block cheese and it needed to be finely shredded, so I just went for it with my hand grater.
When I got the dough ready, I was 100% convinced that it was not done correctly and I had to just roll with what I had going on. It was much wetter than anticipated. These bitches smelled AMAZING while cooking. The kids were just watching the oven, waiting for them to be ready.
When they came out, I was a little confused over how flat they were, but upon looking in a Facebook group where most of the members cook from this book, I realized that wasn’t uncommon. The most common solution seems to be to add more almond flour, which I will try next time.
And there will be a next time, like probably tomorrow… the kids woofed them down in 30 seconds and begged for more. Easy and delicious and they will make the perfect addition to a lot of our regular meals.
Eating low carb is a lifestyle that Ashley and I have both lived for years. Sure, we indulge in some chips and salsa and Chili’s margarita from time to time, but for the most part, we keep it clean. Specifically, we follow the No Sugar No Grains lifestyle, which ends up being very low carb.
For years, I didn’t count my alcoholic beverages. Those were my choice indulgences. However, once I realized how much a weekly beer and a nightly glass of wine were hindering my weight loss and keeping my belly bloated, I knew I had to make some changes. I decided to try vodka soda with lime as my go-to drink because it would be easy to make at home and order at any bar or restaurant. That is still my standby drink, but I have made a few more flavorful drinks, along with some old favorites, to mix it up.
Today I bring to you my favorites, whether or not you eat well.
*It’s important to note that I drink Tito’s exclusively. It’s delicious and made in Texas. If you choose to go a cheaper route, you will feel the cheapness of it later. Ouch.
You don’t have to choose the LaCroix brand. They are just super fizzy, which I love. I also buy the Simply Balanced Target store brand. I wish bars and restaurants would carry flavored sparkling!
You have to actually like tequila to drink this margarita. A lot of people like restaurant margaritas, but don’t actually like tequila. Without all the sugary mixes, you will taste tequila. My preferred brand is Milagro, but whatever you do, choose 100% agave. It should be clear. You don’t have a lot of control over this in a lot of bars, though. Just go with it. I like my rim salted. That’s a personal choice.
There you have it, my favorite refreshing cocktails for summer! Now get out there and mix one up this weekend!