Monday, October 24, 2011

chicken + veggies

A bit boring tonight. I grilled some chicken and slathered on some of Stubb's barbecue sauce. it was overlooked. *slump*

The veggies were quite good though. I fried up some onion, purple cabbage, red peppers and garlic and topped it with fresh-from-my-garden parsley.

Apologies for my crappy picture.

Saturday, October 22, 2011

post-conference junk

hotdog with mustard
two spanish olives
cocoa roast almonds by emerald nuts (oh yeah!)

Nutrition-wise, it sucked on all fronts, but I just got back from a Women of Faith conference and I was tired. Exhausted even. (Plus, my mom made it and I wasn't about to complain when I had no inkling or oomph to get off my tired tush-meister.)

yummy mcyummerson

Okay. Technically this isn't dinner in and of itself. I know. But we had it for dessert one night in the past and I HAD to share it with you.

We've recently reduced our carbohydrate intake and in seeking out new recipes, I discovered All Day I Dream About Food. The author, Carolyn, is diabetic and creates all sorts of delectable tasties.

Lots of people make low-carb recipes, but hers tend to be real food and not a lot of fakey-fake stuff. Yay! Of course this recipe I use to introduce you to her has sugar-free pudding. Not my idea of honest food, but it's so good, I'm willing to bend.

Behold! The Low-Carb Nanaimo Bar of Delicious Tastiness.


I'm telling you, this thing is awesome! I accidentally messed up the recipe the first time I made them. Correcting it on the second round, we found that we liked the 'mistake' better. After finishing the bottom chocolate layer and cooling it, I realized I forgot to put the coconut in. Instead I opted to throw in half the amount with the middle vanilla pudding layer. (I was afraid the entire amount would be too much for the pudding to handle.) Ultimately it ended up giving the coconut flavor more stage-time, rather than the chocolate overpowering it.
I couldn't recommend this recipe more. I would make it if we weren't eating low-carb. And that's high praise, buh-lieve me.

Original recipe here.