Two Ingredient Cookies

Hello.

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I have died and gone to grad school hell.

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Just kidding. Kind of. Basically, I am living in a world of paper writing, presentations, and the occasional One Tree Hill episodes while I ice my back, which is pretty mad that I have had little time for the gym and lots of time sitting in 3 hour classes listening to presentations.

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To get you out of the finals rut, here is a delicious and healthy treat. But really. These are delicious. They are quick and easy and so healthy. I would’ve added chocolate chips but 1) I was on the FODMAP diet when I made these and 2) I didn’t have any chocolate chips. Because if I keep chocolate around… let’s just say it’s not around for long.

Two Ingredient Cookies
Recipe from The Burlap Bag

1 ripe banana
3/4 c old-fashioned oats
Optional: pinch of cinnamon and of course fix-ins like chocolate chips or nuts.

1. Mash the banana inside the peel, then remove it from the peel and put into a bowl.
2. Add the oats (the original recipe called for 1/2 c but I used 3/4 because with only 1/2 the batter still looked a little gooey) and mash/stir to combine. Stir in cinnamon.
3. Bake at 350°F for 12-15 minutes.
4. Eat your heart out because these are ridiculously healthy and good for you.

Easy Tofu and Vegetable Taco

This week is madness. All of the weeks are madness at the end of the semester. I am somewhere in between mental breakdown and denial about how much work I have to do. I think we all are.

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Life, especially in times of stress and madness, is all about the little victories. Like when Grey’s Anatomy comes on every Thursday. And when eating 2 tablespoons of yogurt doesn’t hurt my stomach.

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It’s also about listening to your needs. Like a pint of Ben & Jerry’s Half Baked while paper writing. No judgment, no shame, no regrets. Also not FODMAP-friendly, but hey. Neither is this much work to do or stress.

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Life is also all about delicious foods. And easy foods. And fuel to keep you going until midnight when you’re writing a major paper. I actually had this taco before I started the FODMAP-diet (and my current status is on and off because date night tomorrow is not going to entail worrying about FODMAP foods). This could easily be FODMAP-ized and is a “throw together” dinner that takes no brain power. Aka, my current mental status.

Easy Tofu and Vegetable Taco

1 tsp olive oil
1 tbsp lemon juice
1 whole wheat tortilla
1/4 package tofu, or about 1/3 c cubed
2 mini bell peppers, cubed
1/4 c diced red onions
1/3 c frozen edamame
Handful of spinach
Pinch of 8th World Wonder Spice
Pinch of ginger

1. Over medium heat, sauté tofu, bell peppers, and onion in olive oil in a sauté pan.
2. Add the lemon juice and spices, and continue to cook (and flip tofu) until the veggies are slightly softened and the tofu is slightly crispy on the outside.
3. When the vegetables are cooked to your liking, add in the spinach and edamame and cook until the spinach is slightly wilted.
4. Pour contents into a tortilla and nom.

Homemade Salt and Garlic Pepper Tortilla Chips

Back when I lived at home, there were rare times when I was home alone. Being home alone is when your true personality comes out.

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My parents and I would go to church, and then they would go to Sunday School and I would come home. And I would do a workout that was on the Fitness Channel, usually in a sports bra, or I would take whip cream shots or take a spoon to the ice cream, or I would sing at the top of my lungs and blast the music. Or, I would do all of the above.

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I saw this Vine and HOLY MOLY this is so real life. It cracks me up every time because that was literally my life. I would hear the garage start to go up and I would run, put the spoon in the dishwasher, run up to my room, and throw on clothes and pretend like nothing had ever happened.

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On a food note, making your own tortilla chips is ridiculously easy. Like, What haven’t I been doing this for 10 years? easy. And there are so many flavor combinations but I am obsessed with garlic pepper, so naturally my first round had to have that.

Homemade Salt and Garlic Pepper Tortilla Chips

1 tortilla (corn for FODMAP-friendly)
Salt
Garlic pepper
Non-stick spray

1. Spray a baking pan with non-stick spray and set the oven for 350°F.
2. Cut the tortilla into triangles and place on pan.
3. Sprinkle with salt and pepper, and bake for about 3 minutes, flip, then bake for another 3 minutes.
4. Be sure to watch them carefully because they can burn in a second!

Sassy Peanut Lettuce Wraps

Yes, I said sassy. Because these are. This is a one-pan, super delicious, high-in-flavor, low-in-calories (under 400!) meal that is great for spring and summer.

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I just made cabbage wraps but lettuce wraps are so.much.easier. There is no steaming or boiling, you just rip off the leaves, stuff them, and enjoy.

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On an unrelated note, I had some chocolate the other day. It’s up for debate if chocolate/cocoa powder is FODMAP-diet approved [I'm 99% sure they just determined it isn't, which just ruined my whole life], but I gave it a try. Well, my boyfriend got 72% dark chocolate for me and I guess the caffeine got to me because I was wired.

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I “banged out” part of my paper between 8pm and midnight, and I was still rearing to go at 11:59pm. I called it quits due to my 8am, but if you need a chocolate fix AND are pulling a late-nighter? Grab some dark chocolate.

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So back to lettuce wraps. I am loving these. I am all about food you can pick up. It’s just so cute and fun. I also love eating on the floor. I used to hang out on the floor a lot back in the day – listening to music, writing papers, studying – so since this is an Asian dish, and some cultures eat on the floor, I thought I would eat it on the floor. Totally awesome.

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Sassy Asian Lettuce Wraps

1/2 zucchini, finely chopped
1/2 squash, finely chopped
1/4 c finely chopped carrots
1/3 package extra firm tofu, in small cubes
1.5 tsp sesame oil
1 tbsp rice vinegar
1 tbsp soy sauce
1/2 tsp ginger
1 tbsp peanut butter
Lettuce leaves

1. Over medium heat in a medium or large skillet, add 1 tsp sesame oil to a pan. Add zucchini, squash, and carrots. Stir and allow to sauté for about 5 minutes.
2. In a small or medium skillet, sauté tofu with the remaining 1/2 tsp sesame oil.
3. In the vegetable skillet, add soy sauce, vinegar, ginger, and peanut butter. Stir to combine.
4. Once tofu has a slightly crunchy exterior, add tofu to vegetable skillet and stir to combine flavors.
5. Cook for a couple more minutes, and then serve on lettuce leaves.

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Asian Cabbage Wraps

DAY FOUR LET’S GO.

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Feeling good. Feeling real good. I was actually a little worried about these cabbage wraps because 1) I’ve never had cabbage 2) I ate them RAW (and later realized you are supposed to boil or steam them, so I changed the cooking directions accordingly) but on a positive note, I got about 6 cabbage leaves for $0.19! Way cheaper than bread, definitely gluten-free (and paleo, I would assume?), and full of tons of nutrients. And vegan, not to mention. But the word usually scares people away. [The hard-boiled egg not pictured but also eaten with the meal - def not vegan. Don't worry, peeps. Still getting my nutrients.]

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I noted below the recipe directions, but you can add so many things to this! I whipped this together really fast because I was hungry and lazy, but the combinations are essentially endless. You can also fold the leaves and make these into little rolls, almost like spring rolls.

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I love love love lettuce wraps at places like PF Chang’s and am super excited to try millions of combinations (strawberry salsa on blueberry and quinoa cabbage/lettuce wraps? caprese? egg salad?!).

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Asian Cabbage Wraps

1/4 c cooked brown rice
6-8 large black olives, chopped
1 mini bell pepper, chopped
1/2 small tomato, chopped
1 tbsp lemon juice
2 tsp soy sauce
Pinch of ginger
Pinch of garlic pepper
1 tsp olive oil
1 large green cabbage leaf

1. Boil cabbage leaf for a couple minutes, until slightly softened.
2. Cut out the stem by making a V in the leaf.
3. Combine the remaining ingredients in a bowl.
4. With a slotted spoon, scoop out the brown rice mixture and spoon into the cabbage wrap.

Note: You can add lots of veggies to this! I was hungry and lazy and wanted to go ahead and eat, but carrots would be a great addition, and for non-FODMAP diet followers, edamame or diced onion would be yummy!