A few months ago when I started getting into blogging about food, my goal was to try making a new thing, at least, once a week. At first, it was hard to do because I never seemed to have the right ingredients for something and I found it quite troublesome to make a trip to the store just to get one item to make a dish complete.
But now I’m learning to just relax and play around with my food a little more. I’ve also noticed that when I follow a recipe precisely, it doesn’t turn out as well as I’d like. For example, too garlicky, too sweet, too salty etc. I tend to like foods that are pretty simple. I don’t need a whole lot of flavor for something to be delicious.
And with my sensitive stomach, hot/spicy foods are a no-no.
I’m now making sure I adjust every recipe to fit myself rather then getting the end result to be just as the recipe says it will be. The goal is for the food to taste good to ME. If I don’t have enough of something…..I substitute or omit completely. I’m not running a restaurant or anything and hubby isn’t too picky himself.
Sorry, I got a bit side tracked there.
Back to the “Try a new recipe once a week.” goal. Well, I’ve been LOVING my time in the kitchen that I’ve been making new things on almost a daily basis now. Even if its something as small as a new salad dressing, it counts as something new. Here are some yummy eats I made this week.
This was a huge accomplishment for me because I’ve been meaning to make these for a while now! I remember going to the store and getting the ingredients, but realized when I got home, that I forgot ONE ingredient, so I put it off for oh…..months. This time I decided I’m just going to swing it. Its fine if I don’t have the right ingredients to make the perfect sauce. I used what I had and made it work for me.
- 2 cups almond pulp (pulp left from making almond milk)
- 1 cup of dates (plus a little more, around 12-15 dates)
- 2 Tbsp ground flaxseeds
- 1 heaping Tbsp cinnamon
- 1 tsp vanilla extract
- 1 Tbsp coconut oil