When Funds Be Low, Rice and Beans I Go!

I’ve noticed that on my days off I commit myself to cleaning the dishes, scrubbing the tub, and going on a cooking frenzy. Today my cooking was a little bit of this, and little bit of that, and a whole lot of prayer.

A few weeks ago my car decided to throw yet another hissy fit and subsequently went through multiple repairs. The whole ordeal cost my dad nearly two thousand dollars, and my bank account is, well, pretty dismal.  I started my new job yesterday (can I just say how luxurious all the fabrics are!) but I won’t be getting paid for a few weeks. Essentially, I should only ask for money from my parents when I’ve literally eaten my last tomato and bag of frozen vegetables. Eee gad! After fishing through the cupboard I keep all the dry and canned goods, I decided rice and beans was exactly what the your-a-super-broke-college-student doctor would prescribe.

I’m a big planner when it comes to cooking. Every week before I go out I meticulously plot out a shopping list that will carry me through the week. I’ve been known to think of my toes, but that generally only applies to dessert-esque munchies. Dinner ad-libbing leaves me feeling a little frazzled. Thankfully, rice and beans allows for a certain amount personal flair, pizzazz, and culinary showboating. I threw in some corn, a jalapeño, onions, and canned tomatoes, mixed in what I would consider the most en point pot of rice I’ve ever made, and stirred away. Sweet bliss. I now have a humble, though delicious, pot of food that is not only healthy and colorful, but it was insanely cheap and will last me a few days. I’m sure I’ll grow tired of eating it, but at least I have something to eat, which is a lot more than most.

Loving how photogrid makes it easy to document my steps and then share over instagram 🙂

After giving myself a pat on the back, I decided I should at least indulge in my sweet tooth, because she is such a needy little you-know-what. Erring on the side of health, I cracked upon the forgotten can of coconut milk that had been hiding behind the tomatoes. Again, sweet bliss. Into the food processor went the coconut milk, a good amount of frozen raspberries, a dash of cinnamon, and a tiny capful of vanilla extract. Whirr, went the blades; plop, plop, plop, went the pink gobs on their way into the ice cube trays. The kabob sticks, unfortunately, were much stronger than expected, and wouldn’t yield under any of the knives. Instead of pops I ended up with little cubes that I have to hold in my fingers and lick away at; what a horrid life, right? Nevertheless, they are quite delicious, and I’ve always been a fan of finger foods.

Sometimes I wish I could just live in a giant kitchen, because I love that room oh so very much. Living rooms and bedrooms are terribly overrated!

 

Peel Away ❤

Jocellyn

If only living was as smooth as my smoothies!

It has been a longgggg past few days. About a week ago my world was rocked when shocking rumors were brought to my attention. I was so angry, embarrassed, and humiliated. I hadn’t felt this way since high school, or, well, maybe since the ex-neighbor car incident (hint, hint: it involved the same people. Shock and awe.) I was a complete mess and kind of zombie like, which, if you know me, is pretty uncharacteristic. Thankfully, my good girl friends were there to lift me up; it is so nice to have others lift you up from time to time, as it saves you the hassle and sweat 😉

We celebrated ladies night with gusto, stumbled the night away, and I got to wish a friend a happy birthday.  It was just what the doctor ordered.

But I was still a little upset about the events and starting to feel sick.  If I can catch a cold while it’s still in breathing-on-the-back-of-my-neck mode, I will usually only have a day of feeling horrible and not a week! So I’ve been taking the last few days easy (not that my summer has been exactly a non-stop work fest…ahem), eating what I please, watching Netflix, and sleeping when necessary. Frankly, a cat would be jealous. But in the midst of my laziness and mild emotional eating debauchery (a post to come on that soon), I found the time to make several green smoothies when I was hankering for something sweet to drink while I watched Pretty Little Liars **spoiler alert: I knew it was Mona! …Yes, I’m a bit behind**

You may already know this, but I love green smoothies. In case you’re popping in for the first time, lemme catch you up to speed. When I first started eating healthy, green smoothies were a very clean drink I added to my diet. So, I guess you could say they are kind of like my first born child that can do no wrong. You can whip one up in three minutes, they aren’t nearly as cumbersome to clean up after compared to fresh juices, you get to use the fiber, and you aren’t stuck with a smelly trash can full of left over pulp.

This is what my typical green smoothie looks like. I’ll rotate the fruit around (frozen blueberries are finally cheap enough to buy again and the kiwi was an unexpected add in, but I gotta get to them before the fruit flies do!), and sometimes I’ll use some ground flax seed in place of chia—though I’m totally digging chia at the moment—but this is the basic set up.

I’ve been doing this by feel for the past year and a half, meaning I don’t use exact measurements except with the chia and flax (1 tablespoon). I know what fruit flavors don’t come through as strongly, which, depending on the mood, may mean I’m less liberal with the spinach. I know if I’m using chia seeds to add them in last; if you put them in first they will get stuck at the bottom of the blender and it’ll be a pain in the cheekies to clean. I know pineapple leaves a horrible stringy mess which irritates my texture phobic mouth and gets stuck all up in my teeth. But I have faith you’ll figure out the perfect ratio for yourself!

I really enjoy the energy these drinks give me, and how clean they are, but every now and then I like to treat myself to a “naughtier” smoothie. I was marinating some Moo Ping earlier (yup, the Thai food kick is still going strong), and I had a lot of leftover coconut milk. And thus the coconut milk smoothie happened. This one has a lot more calories since I wasn’t using water at the base, but coconut milk has some great benefits (unfortunately #10 isn’t terribly useful for me!). Consider it a very special treat or make it as a breakfast or lunch for a day you know you are going to be busy and might not be able to snack as often or get in a full meal. I haven’t had a coconut milk smoothie in about 7 months, so I think I can take the calorie and fat hit.

Coconut Milk & Blueberry Smoothie

1 Cup of Coconut Milk (see what I mean! Don’t make this on a daily basis)

1 Banana

1-2 handfuls of fresh or frozen blueberries

1 TBS Chia Seeds

 

Pour in coconut milk and sliced up bananas. Blend for a few sections. Then add in blueberries and chia seeds. Blend until mixed together, when there is no more white showing.
Peel Away ❤

Jocellyn