Oh hello- just the long-lost almost vegetarian here! Sorry I've been so slack on the posts. Things like Spring Break, Sunday Fundays, job interviews and Netflix have been getting in the way of my blogging adventures...how rude.Oh well, I have returned- like the prodigal son of blogging that I am.

Alright, so I've been sick for the past week. I mean, really, really, really sick. Like haven't gone out, lay on the couch, call out of work sick. No fun. So even though it's currently 81 degrees here in Columbia, South Carolina and all of my friends are laying out at the pool my next post is for Chicken Noodle Soup. Yeah, you might think its lame but I'm sick and I don't care. Sorry I'm not sorry. However, if you happen to be sick and need chicken noodle soup- then stick around, I'm your girl.

This is what you will need:

1 Cup Carrots 

1 Cup Celery

1 Cup Onion

8 oz Noodles I like egg noodles, but whatever small noodles you want can be used

1 lb Chicken  I got the chicken strip cuts because they're the easiest to cut up- in my state of severe illness I am extremely lazy

42 oz Low Sodium Chicken Broth

1/4 teaspoon Black Pepper

Step One: Dice your celery, carrots, and onion. They should look something like this:

Step Two: Throw all veggies in a BIG pot with the broth and black pepper. Bring it to a boil, and continue to boil for five minutes. 

While boiling throw a lid on the pot to keep the broth from evaporating too quickly...or if you're extremely classy like me and can't find a lid- use a pan. Go ahead, judge me.

Step Three: Throw the diced chicken breast in the pot, after another minute toss in the noodles too. Let the soup return to a boil and let it boil for 10-15 minutes, until the chicken and noodles are cooked through. Stir occasionally if necessary.

Step Four: Top with oyster crackers, and enjoy. So much better than the canned stuff. Nom nom nom.

I will now return to my bed and consume my entire pot of Chicken Noodle Soup in hopes that I will return to full capacity. 

DIY Fro-Yo

I really hate the term "fro-yo." I feel like a 14 year old girl when I say it. "Like, oh em gee can we, like, go get some fro-yo?" But I digress. I love frozen yogurt. So then I saw a recipe on how to make your own frozen yogurt....and I got really excited. Because as much as I love driving down to {insert favorite local fro-yo joint here} and paying 5 dollars for a bowl of heaven, it would be so much more heavenly if I could make my own. So I did. 

Ingredients:

1 large banana

Frozen Strawberries

Whatever add ins or toppings you desire. 

You will need:

A freezer

A blender

A sandwich bag

Willpower to not buy pounds of bananas and make this every day (optional)

Step One.

Peel and cut up banana.

Step Two.

Put in sandwich bag and stick in freezer.

Step Three.

Wait a few hours, overnight, or however long it takes your banana to fully freeze.

Step Four.

Take banana and a few strawberries out of freezer. Put strawberries (I used eight big ones, I think) and blender and quickly blend until they're awesome little bits of strawberry goodness.

Cookies Are Good for the Soul (these are good for the body too!)

Oh. Em. Gee. I have found the fountain of youth, fixed the economy, and brought on world peace. Ok, no I haven't. But I have done something equally as amazing. Well I think so, anyways. I have created a healthy cookie. Let me repeat that. A HEALTHY COOKIE. One packed with fiber, protein and even iron. WHAT?!?! The world must be ending. Oh, did I mention that these are delicious? Not like, "Oh these are delicious for something healthy, I guess" - but truly, truly delicious. More along the lines of, "Wait, you mean I can eat these and not wake up 10 pounds heavier tomorrow delicious?" 


Get ready to have your mind blown. And for lots of pictures.... I got a little excited. Sorry I'm not sorry.


This is what you're going to need:

Nonstick cooking spray (not pictured, whoops)

1 cup firmly packed light brown sugar

3/4 stick of butter or margarine

2 egg whites

2 teaspoons pure vanilla extract

1 (16 ounce) can chickpeas, drained and rinsed

12 ounce package of Ghirardelli (don't be cheap here, this makes all the difference!)

2 cups all-purpose flour

1/2 cup oats

1 teaspoon baking soda

1/4 teaspoon salt

Preheat the oven to 350 degrees. 

Drain and rinse the chickpeas. 

Put chickpeas in blender or food processor and chop as finely as possible. Should look something like this:

In a large mixing bowl, beat the sugar and butter until smooth. Then beat in the egg whites and vanilla. 

Then beat in the chickpeas and chocolate chips (mmm, chocolate. make sure you save a couple for yourself to make sure the bag's good). Add the flour, oats, baking soda, and salt and mix until a dough forms. 

Looks just like normal cookie dough, right? Go ahead, test it out. It tastes like normal, amazing, unhealthy cookie dough. No faint hint of chickpea at all. At all. So great. 

Form one inch balls and place them about two inches apart from each other on your greased cookie sheets:

Stick these babies in the oven for 11-13 minutes until just golden brown. Then enjoy! 

This is the end result. Nom nom nom. 

THE First Post

Ah.. the wide open stage...the curtains open...I step out in my almost vegetarian gloriousness...and....nothing. I have absolutely no idea where to start this thing. I love food, I love to cook, I love nutrition and the idea of feeding my body right. As a broke college student, I have gotten very creative in this feat. Hopefully, this creativity will spill onto my keyboard and right into this blog for all the world to see. But for now, I'm happy talking to myself about nutrition and food. 


To begin, I recommend watching Food, Inc. and Fat, Sick, and Nearly Dead. They are both available on Netflix. 


There, you will learn to make delicious green juice such as this :