What a beautiful setting for a weekend away with great girlfriends – Muscat, 🇴🇲
March 8, 2019
What a beautiful setting for a weekend away with great girlfriends – Muscat, 🇴🇲
March 7, 2019
March 6, 2019
Petra is every bit as amazing as you’d want one of the 7 Wonders of the World to be 😍😍
Quick Japanese-ish Bowl
This was supposed to be something complicated involving roasted spaghetti squash and dashi broth with mushrooms, but the day and availability of spaghetti squash at the grocery store conspired against that plan.
So, I went quick and easy – still in the vein of the Japanese I’ve been craving (can you tell I’ve been on an Asian kick lately?) and something I could prepare one-handed while I cradled a pup whose belly wasn’t feeling the best (Princess decided to try mulch while in the park yesterday).
Vegetarian option, paleo option, low carb option
Quick Japanese-ish Bowl
1 Tbsp. neutral oil
1/2 onion, chopped
1 packet shimeji or other mushrooms
1 small packet shiritaki (aka kontjac) noodles
2-3 tsp. Kenko triple balance onion dressing (https://goo.gl/images/Q3GwQd)
2-3 Tbsp. soy sauce or coconut aminos
Optional: leftover ground chicken
Optional: green cabbage noodles, carrot and/or green onions
In a large skillet over medium – high heat, warm the oil.
If you’re adding carrot, add now.
Add the chopped onion and sautée until beginning to brown.
If you’re adding cabbage, add now.
Add the chicken if using and mushrooms – sautée until the mushrooms are beginning to soften.
Drain noodles and add. Cook, stirring, until water has evaporated and everything else is almost where you want it.
Add the sauces and stir; cook an additional 2-3 minutes.
Tip with sliced green onions if using.
Serves 1 with a small pack noodles & mushrooms and no additions; stretches to 2 with additions or larger packets
March 5, 2019
Watching the storm roll in.
March 4, 2019
Had the good fortune today to catch up with a friend and explore the Roman Amphitheater while deep in philosophical talk.
March 3, 2019
Gallery hopping in Amman
Berry Oat Protein Pancakes
These little babies are delicious, dairy-free, travel surprisingly well, and hold up to an alfresco breakfast picnic in the park.
Gluten-free, vegetarian
Berry Oat Protein Pancakes
1/2 c. frozen berries
2 eggs
1 c. rolled oats
1 tsp. baking powder
1 tsp. vanilla
1 c. your favorite plain dairy-free yogurt
2 Tbsp. flaxseed
2 Tbsp. chia seeds
1 date
1/4 tsp. salt
Fat of choice for the pan
Whiz all ingredients but the fat in a blender until incorporated.
Heat a Tablespoon of your fat of choice (I used ghee) in a large skillet over medium/medium-high heat.
Drop silver dollar sized amounts of the batter into the prepped pan and cook until bubbles form. Flip and cook an additional couple minutes.
Remove to paper towels and repeat.
Makes about 18 pancakes – enough for small servings for about 8 as part of a larger brunch spread. Perfect if served with fruit and/or whipped cream if you’re having that kind of morning – a more virtuous serving suggestion pictured here with extra yogurt and berries
March 2, 2019
Spent the afternoon exploring Jordan’s history
I could have stayed double the time – 😍
March 1, 2019
The lowest (dry) point on Earth: the Dead Sea
Gastography 