Guacamole Stuffed Cherry Tomatoes…RECIPE
So not hungry but I’ll have as much as I’m comfortable with. Whatever. This salad is fucking huge.
I just made the most amazing lemon zing eggplant tofu thing ever. Realizing it would go fucking fantastic in a tortilla wrap, so I’m heading back out to stop and shop.
Also had a frozen pomegranate Chobani yogurt at 5.
I hit the reset button. Today is not completely ruined. I am about to enjoy the best thing ive ever made ever
This looks revolting but I promise it tastes like heaven. It’s partially frozen banana with 1/3 cup of ricotta cheese sweetened with stevia and more than a dash of cinnamon. I’m a motherfucking culinary genius.
If I could learn to plate food properly and in a more presentable manner, I’d open my own restaurant cause damn I’m good.
I woke up three times last night because I was afraid I’d actually eaten something in my dream before going to bed.
I’d love a juicy honey crisp apple. I really would. But I want to purge even less. I’d like to make at least 2 days without purging. That’s about the only positive thing that came of yesterday. That and I didnt spend any money on food. Maybe it’s my imagination, but my glands already look slightly less swollen.
I WANT PIZZA. I’m having cheese cravings right now.
Mushroom grilled cheese. Oooey gooey good!
i’d binge so hard on these. approx 3 or 4 purges in between.
I was eating 5 slices of whole grain bread while trying to fall asleep.
Sour Cream and Dill Cucumber Salad
unf this looks so tasty!
Spicy Cauliflower and Chickpeas
- 3 tablespoons grapeseed oil
- 3/4 teaspoon whole cumin seeds
- 1 1/2 teaspoons whole mustard seeds
- 1 large onion, thinly sliced (about 3 cups)
- 1/4 cup finely shredded, peeled ginger
- 5 cloves garlic, very thinly sliced
- 1 1/2 teaspoons kosher salt
- 1 medium head cauliflower (about 2 pounds), cut into large florets
- 3/4 cup water
- 1 cup cooked chickpeas
- 1-2 small red chiles, thinly sliced, seeds removed for less heat
Heat 1 tablespoon of the oil over high
heat in a large skillet. Add spices and cook
until fragrant and golden, 30 seconds to
1 minute. Stir in the onion, 3 tablespoons
ginger, 3 tablespoons garlic, and 3/4 teaspoon
salt. Cook until onions are tender
and golden at the edges, 4 to 6 minutes.
Remove from pan and set aside.
Wash and dry pan and return to medium-high
heat. Add 1 tablespoon oil; heat until
shimmering. Add half the cauliflower and
brown on one side, 3 to 5 minutes. Remove
from pan, and repeat with remaining oil,
cauliflower, ginger, and garlic.
Combine batches of cauliflower in pan.
Add water and remaining salt. Bring to a
simmer, cover, and cook until tender, 5 to 7
minutes. Stir in chickpeas and chiles; cook
uncovered until chickpeas are heated
through and liquid is gone, about 3 minutes.
Stir in onions and serve.