Wednesday, April 22, 2009

earth's day

I love earth day today. It's never really been much of a big deal for me, but today was especially good. Last night I made some delicious whole-wheat banana-blueberry muffins (recipe below,) so the day started off just right, with a healthy breakfast. Then I was offered a little green New Testament by three different people, and said no. Then I had class outside on the grass in the shade under a tree. Then I go a Protect Wild Utah sticker and Cliff Bar (for free,) and tasted some ciabatta bread and ginger cookie from Crumb Brothers, and then I got a $5 dollar off coupon code for TOMS shoes, and a TOMS shoes sticker. What could be better than free stuff and beautiful weather? Not much, not much.

Whole-Wheat Banana-Blueberry Muffins


• 2 eggs
• 1/2 cup plain yogurt
• 1/4 cup applesauce
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 bananas, mashed
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 3 scoops milled flax
• 1 cup frozen blueberries


1. Preheat the oven to 375 degrees F. Grease 12-cup muffin tin, or line with paper liners.

2. In a large bowl, whisk together the eggs, yogurt, applesauce, brown sugar, vanilla and bananas. Combine the flour, baking soda,cinnamon, nutmeg, salt, and flax; Stir into the banana mixture until moistened. Stir in the blueberries until evenly distributed. Spoon batter into muffin cups until completely filled and batter is evenly distributed.

3. Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Wednesday, April 15, 2009

real life

So yesterday I realized that in one month I will be jobless and school-less. School will resume in late August, but the job thing is not so simple. I've never really been in this situation, I've had a job pretty much since I was 14 or 15, and haven't had a break from school since I started in August of 2007. While I am going to try to find employment, I'm a little excited. Excited to catch up on all the reading I've been wanting to do, on the housework and homemaking I've been meaning to do, and excited to spend more time in our garden than I did last year. I sort of don't know what I'll do with myself.

Wednesday, April 8, 2009


Here are some tips on what not to do on facebook:

Don't make your status ultra-dramatic. Changing it from "_______ is so in love" to "_______ just wishes it would end" in one day is stupid.

Avoid posting a relationship status as long as possible. You'll look bad if you are constantly going from "In a Relationship" to "Single."

Don't make your profile picture "sexy." If you pose shirtless, flexing/kissing your muscles, taking a picture in the mirror wearing almost nothing, or take a cleavage-revealing self photograph, you won't look so appealing and people will avoid you on the "People You May Know" or regret adding you as a friend.

Don't take every quiz you come across. Filling up every one's home page news feed with your pointless quizzes like "What color should your eyes be?" is obnoxious.

Don't invite people to Knighthood/Ninja Wars/Kidnapping games. Especially if you don't know the very well. Chances are, if you knew them well, you'd know they didn't want that junking up their facebook.

These are just a few tips, I'm sure I'll come up with more as time goes by.

Tuesday, April 7, 2009


A was inspired last night to make grilled veggie burritos a la Qdoba.

Here's our version, with recipes below:

Wheat Tortillas
Cilantro Lime Brown Rice
Homemade Pico de Gallo
Fresh Guacamole
Grilled Zuchinni, Yellow Squash, and Red/Yellow Pepper
Black Beans

You can make a super fat burrito with this on your wheat tortilla, or just pile everything on top of a bed of the cilantro lime rice and eat like a salad. Notice there is no cheese or sour cream, and yet it was delicious! I didn't even notice, in fact I could probably eat this every day and be very happy.

Cilantro Lime Brown Rice:

3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons of salt (next time I'll decrease this)
2 cups medium grain brown rice, rinsed 2 or 3 times
4 cups of water or lightly flavored vegetable broth
juice of one lime
2 cups cilantro, washed and chopped
2 big handfuls of spinach, washed and chopped
6 green onions, chopped (Didn't have this, so just left it out)

In a large saucepan over medium-high heat cook the garlic in the olive oil with the salt. Sauté for just a minute and then stir in the rice until it is lightly coated with oil begins to toasted a bit, just 2-3 minutes. Add in the water/broth and bring to a boil. Reduce the heat, cover, and simmer slowly for 30 minutes or until the rice is tender. (Mine was tender but extra watery, so I dumped it in the rice cooker until the water was gone.) Fluff with a fork and then stir in the lime juice, cilantro, spinach, and onions. Combine thoroughly and then taste. Stir in more salt a pinch at a time if needed.
Serves 4 to 6 generously.

Pico de Gallo:

We make this rather frequently, and usually just eyeball the amounts and taste continually. Chop up some tomatoes, roma are the best, half a bunch of cilantro, red onion to taste, and half a jalapeno ribed and seeded. I like to add a generous amount of lime juice and salt, but again, just to taste. Adding corn and black beans makes it stretch further and adds protien, but is optional.


1 avacado, two cloves of garlic, lime juice and salt. That's all you need for a fantastic guacamole. Cilantro is good too, but optional.

Grilled Vegetables:

Cut squash in quarter inch slices and peppers into 1 inch squares. Drizzle with olive oil and toss in a bowl with your favorite seasonings. We used some spicy steak rub I made awhile ago, and it was delicious. Skewer and grill until tender.
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