Eating What You Make, Why Do You Make What You Make?

Hi Friends!  How’s your day going?  I’m busy but that’s nothing new.  I know lately that I start off most posts by saying how busy I am.  But I really am!  I just have lots going on and I don’t blog about all aspects of my life because I just don’t have time for that but yes, I am really in scramble and race mode.  We leave for our trip, soon!

As I said yesterday, I had a dental appointment for a teeth cleaning.  No cavities, my teeth look great, and so do Skylar’s.  So that was good to hear.  

In the mail I was lucky enough to receive two chocolate bars from Chocomize


I previously reviewed Chocomize in This Post and I was lucky enough to customize and create four bars.  And boy, were they awesome.  I shared a couple with Scott and Skylar and we all were oohing and ahhing. 

Dark Chocolate with Marshmallows, Oreo Pieces, Caramel Pieces, and Dark Chocolate Chips
See This Post for the Other Flavors I created

Thanks, Chocomize, for the two new bars!

From yesterday’s post about One Pot Meals (or fat and easy meals/snacks), I am glad you liked my ideas it was nice to know what you like to make that’s fast and easy, too!

Caribbean Coconut Rice with Garbanzos & Veggies


Click Here to see Yesterday’s Post for other ideas and What I Make when I’m pressed for time.  Which is most days, actually.  haha!

Here’s another easy recipe: Sesame Ginger Maple Tofu

It’s the sugar in the maple-agave that carmelizes like that
Sesame Ginger Maple Tofu
Sesame Ginger Maple Tofu Over Raw Green Food: Romaine, Cukes, Sugar Snap Peas, Asparagus, Tomatoes, and Cauli

Dressed with my Homemade Vegan Slaw Dressing

And as long as you have your oven fired up, you can always roast up some Ginger Roasted Sweet & White Potatoes

Snack/Dessert: Vegan Gluten Free Blueberry Streusel Muffins 
One bowl and a spoon.   No need to break out a mixer or complicated ingredients.  As long as the oven’s on, pop these in, too!

Vegan Gluten Free Blueberry Streusel Muffins 

Lot’s of you told me yesterday, too, that’s it’s chilly where you are.  Here, too!  I’ve been wearing This Sweater and it’s been keeping me toasty.

1. If you could design your perfect chocolate bar, or perfect dessert, what things would you put in it?
For me, dark chocolate, caramel, and frosting are a few things that I love.  Any chocolate bar or dessert is off to a good start with those! 

2. Do you always eat what you make?  Or do you enjoy making things for others that you may or may not eat yourself?
I don’t eat everything I make.  From my Fudge, Chocolate, and Holiday Baking Post a couple days ago, do you really think I eat all of this, all at once?  No!  Sugar High much?

 Raw Vegan Peanut Butter Cups
  Raw Vegan Chocolate Mousse

Sometimes I will make a dessert and have none of it because I just enjoy making it.  Other times, I will have lots of it.  Just depends.  

I’ve posted before Here and Here that yes, I am a short order cook with most meals and in many circumstances because why subject my family to some of my food allergy limitations when they could eat it and enjoy it?  So in these cases, no, I don’t eat what I make.

I try to make variations on a theme, i.e. tacos with raw nut meat on lettuce for me.  Tacos with raw nut meat and cheese on tortillas for Scott & Skylar, but it doesn’t always work out in reality that way.

I have been going to town on these lately and have made many batches just because I’ve been into them.

GF Vegan Rice Krispie Treats with Vegan Chocolate Frosting

However, it just depends on my mood, the dessert or item itself, and whether I am cooking/baking as a creative or therapeutic outlet vs. cooking/baking because I really want to eat a certain item.

3. Why Do You Cook/Bake?  Creative or Therapeutic Outlet vs. cooking/baking because you really want to eat a certain item or no grandiose reason, you cook because you’re hungry and have to.

When I was younger I never could have dreamed that cooking would be relaxing, therapeutic, or a creative outlet!  I thought it was complicated, and I’ll be honest, I was scared to cook!   I was scared to experiment, try new things, try anything actually in the kitchen. 

I came from a family of cooks and my mother and grandmother are great cooks but I was intimidated to even try to cook!  It took food allergies and my later twenties before I even ventured into the kitchen.

Now, I find cooking to be relaxing and fun, up to a point.  Seven course meals and raw desserts than take 24 hours in the dehydrator to make are not relaxing to me.  But there’s a happy middle ground where I find it fun to play around with ingredients and see what I can come up with.  Get creative in the kitchen.  All my recipes are just my creative juices flowing, the ingredients I have on hand, and a little luck and a prayer that things turn out sometimes!

Other times I cook because I have a taste for things.  And as a busy working mom, not every meal is some grandiose “amazing” event.  Sometimes I just throw food on a plate for me and the family, we eat it and just be done with it. 

Tell me about Why You Make What You Make?

4. Ipod Playlists.  Want me to post most my recent one, tomorrow?  No judging if I do…haha!  I’m going to put it on in my garage during my 20 minute at-home workout which I am about to go do…

One comment on “Eating What You Make, Why Do You Make What You Make?”

  1. It’s rare for me to discover something on the net that’s as entertaining and intriguing as what you’ve got here. Your page is lovely, your graphics are outstanding, and what’s more, you use source that are relevant to what you’re saying.

Leave a Reply

Your email address will not be published. Required fields are marked *