Sunday, February 2, 2014

My newest obsessions...

Okay. So I realized the hardest part of food styling is practicing patience and self-control while photographing the food and not eating it. I have recently developed two major food obsessions: flourless chickpea blondies and tofu scrambles (preferably not together).
My recent go-to meal has been tofu scrambles. The reason that I love them is because it is a great way to incorporate veggies and protein. Lately, I have been lacking a key component in my diet. This component is called protein. I have been getting back into running and have unintentionally been eating almost raw and vegan. The other day, around 10 at night, my stomach was rumbling and I had major hunger pains. I said to my roommate, "I am so hungry for some reason...I don't know why." To which my roommate responded "Here. Eat this apple that I found in my room." After I politely turned down my roommate's offer, I began to realize that most of my diet that day had consisted of salad and fruit and absolutely no protein. Not good. This is where the tofu scramble comes in. Not to mention that tofu scrambles take next to no time to cook and is incredibly easy. I chop up some onions and garlic and sauté them in some olive oil. I add whatever vegetables I have on hand (I really like zucchini, eggplant, carrots and or peppers especially) and then I add some salt and pepper. When all the veggies are cooked, I add some tofu to the pan and break it up (so that it resembles scrambled eggs) and continue cooking until the tofu is warmed through. Top with some avocado and some hot sauce if desired. Bam! Delicious and healthy meal.
My second newest obsession is flourless chickpea blondies. You would never guess the ingredient list: chickpeas, peanut butter, honey, salt, baking powder, baking soda and vanilla extract. Add all those ingredients to a blender and blend until smooth. You can then add some chocolate chips, I also like to add chia seeds or peanuts or almonds. The result is pure decadence without the decadence. I gave some of the blondies to my friend Lauren who is gluten intolerant and she replied, "Oh my gosh Marissa! When are you going to open up your own bakery already?" I was very flattered. Other than the two recipes mentioned above, I haven't really had much time to bake. I am currently occupying my time with researching and writing three fifteen page papers: my first paper is a research paper where I am looking at the possible interaction between self-esteem and thin-idealized images on body satisfaction, the second paper is about how culture impacts psychology and the problems with the DSM-5 and my third and final paper is...wait for it....about the meaning of life. Heavy. I know. With all this mental energy, I tell myself, "Well, I NEED these blondies for brain fuel."
Well that is all I have for you lovely, lovely peeps.
The recipe for the blondies is from here:
http://www.ambitiouskitchen.com/2013/04/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/
Again....sorry for the lack of pictures....the camera will come soon!!
When I am not studying and writing papers, I am procrastinating and taking pictures on my computer.....
Green Tea time!!!

My cat was right next to me so...picture time



I really love her.