Life

"This food is delicious, and extremely nice."

M.L. Rio

“Peanut butter bread from the Great Depression.  Now the Depression was rough and while some people like it that way, the world of baking didn’t.  Butter, sugar, and eggs were scarce, but there was shelf stable peanut butter.

Start with two cups of flour, a pinch of salt, only a quarter cup of sugar, and four teaspoons of baking powder.  Is that a typo?  We want the bread to rise not generate thrust.  On this episode of bread goes to space.  Mix.

In goes one and a third cup of moo juice.  (That’s milk).  Now, the half cup of peanut butter.  You know, Peter Pan came out in 1928.  Brave king.  I waited until 2019.  Get in.  Fold.  I don’t know about this.  There’s not much to it.  Neeeow.

Bake at 325 for about an hour and 10 minutes.  Well, it smells divine.  [unpanning noises].  That’s a good crumb.  Man!  This is stellar!  It’s perfectly peanut-buttery and sweet.  Mhmm!  So good with so little.  This is why I bake.”

feel free to use it :D

Day 8

i loove lilly sabri so here you go

Vegan Shirataki Alfredo - 163.6 kcals

Shirataki noodles are my go-to, but I’d only ever tried them in ramen. This may be my new fave way to eat them. It was so filling, almost feels like I just binged tbh.

*Disclaimer: This post is not meant to encourage you to eat low in calories, or to promote disordered eating. Hopefully this recipe can encourage you to eat something you can feel comfortable eating, instead of fasting.

Ingredients

•1 bag House Foods Shirataki noodles

•1 cup sliced mushrooms

•2 cloves garlic

•1 tbsp. nutritional yeast

•1 vegan bouillon cube (I used “Not Chick’n” by Edward & Sons)

•1/2 cup unsweetened, unflavored soy milk (I used Silk)

•1 tsp. dried thyme

•1 tsp. dried oregano

•1 tsp. cornstarch

•pepper and chili flakes to taste

Method

1. Prep your noodles by rinsing well until the smell (you know what I mean if you’ve ever had these noodles) is washed away. Then, boil in water for about 5 minutes for good measure.

2. Sauté your mushrooms and garlic in a pan for 1-2 minutes (no oil).

3. Add the bouillon cube, along with a splash of water to deglaze the pan. Stir well.

4. Add your nutritional yeast and herbs (oregano and thyme), and keep stirring.

5. Whisk the soy milk (preferably chilled) and cornstarch together in a bowl until all lumps are dissolved.

6. Pour the cornstarch-milk slurry over your mushrooms and mix right away to prevent lumps from forming.

7. Drain your noodles and add to the pan, mixing until all noodles are covered and the sauce is a bit thicker.

8. Enjoy!

Spooky Scary Skeleton Workout

  Squats x20 

Wall push-up x20 

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Side-lying leg lift (right) x16

 Butt bridge x20 

Claps over head x16

 Plank x30 second

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