I make as much of my own stuff as possible. I scoff at the packets of chemical-laden "Guacomole Mix" proudly on display above the avocados - I have all the guacomole mix I'll ever need right on top of my stove. "Smoothie Mix"? It's all right there in the produce section, ready to wash and drop into the blender with some chocolate almond milk. Bread with 50 ingredients? Leave 44 of them at the door, I bake my own with no more than 6.
When I make wraps, I put so much spinach, tomatoes, cheese, beans, and guacamole, that there's hardly any room left for the beef or pork.
Salads start with a bowl of olive oil, some powdered garlic, onion, pepper, pinch of salt, organic mayo, basil and oregano, stir that all up and add spinach, tomatoes, ham, shredded cheese, bleu cheese.
I have a great recipe for homemade pizza sauce, which simmers on the stove for an hour while the breadmaker is busy making a batch of fresh pizza dough. This sauce also goes great on spaghetti noodles. If it's for spaghetti, I'll heat up a smaller pot with a ladle of noodle water, a spoonful of powdered milk, some shredded cheese, tablespoon of Earth Balance organic butter, over a low heat to make an optional cheese sauce topping.
Sometimes I just throw a bunch of stuff in the pot together with a potato or two and see what happens.
Frozen veggies are steamed with a two-pot contraption that doesn't let the veggies actually touch the water below.
Don't use much sugar, but when I do it's organic cane sugar and not that GMO beet sugar crap.
I don't eat any fast food at all. Unless I'm on a road trip to East Coast Maryland. I can make the trip nonstop in 6 hours, but if I ride with a buddy he stops so much it takes 9 or 10 hours. In that case, I'll eat Subway, but only then.
You know ^^^^^^^^^^^^^^ for being a god damn robot....you surely eat really organic..... ![]()





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