So earlier this week, I MADE CHEESE. Yes that all caps is my excitement because, well, I MADE CHEESE. And last night we made that amazing, meltable, gooey, savory, just the right consistency mozzarella cheese into pizza! It was so easy. The recipe is below and because I'm lazy, I clearly bought the crust and used a jar of Bertolli sauce we had in the pantry. 

Also, as much as I love Trader Joe's, I did not love this crust. Any suggestions on another frozen gluten-free crust??

PS - Ignore the burnt crust. That was on purpose. I like burnt things. I'm not weird, you're weird.

Andrea's I MADE CHEESE Pizza
Trader Joe's Cauliflower Crust (or any vegan/gf crust!)
Bertolli Tomato Sauce (or any tomato sauce. stir in some fresh chopped garlic and red wine!)
Mozzarella
Chopped Veggies or any Toppings

So my husband, as amazing as he is, still caves and eats pizza here and there. And not the good kind pizza, but the gross one that a mommy cow suffered for. I can't fault him, it's all about progress and not perfection. But I think I finally found a way to get him off the pizza. I MADE CHEESE. Amazing, meltable, gooey, savory, the right consistency mozzarella cheese. Only took 15 minutes. Seriously. And made enough cheese for two pizzas or an entire box of Triscuits. Cheese and crackers is a nutritious full meal and I refuse to believe otherwise.

Recipe is below and credit goes to The Buddhist Chef! The one thing is I can't seem to cut the cashew flavor completely. So if anyone has any suggestions on how to do that I am all ears!

Buddhist Chef's Easy Mozzarella
1/4 Cup Cashews, soaked for 4 hours
1 tsp Lemon Juice
1 tsp Maple Syrup
2 Tbsp Nutritional Yeast
1 Tbsp Agar Agar Powder (see link for best company to order from!)
2 Tbsp Tapioca Starch
1 tsp Salt
1/3 Cup Coconut Oil
1 1/2 Cup Water

1. Soak the cashews in a bowl of water for at least a few hours until they're soft.
2. Put the cashews (drained) and all of the other ingredients into a blender and blend.
3. Pour mixture into a pot and stir consistently until it's boiling. The sides will pull away from the pan.
4. Pour into two lightly oiled ramekins or bowl.
5. Regfrigerate for at least an hour or two before you use!

This weekend I attempted did something I've been scared to do for years. I made lentil soup. At home. From scratch. I know, seems so silly now because of how easy it was, but I was paralyzed by the thought of making it! Really, I was just scared I'd never measure up to Amy's lentil soup which I eat all too much for any human to. My recipe is SUPER simple and has a very important ingredient that I add to almost every soup. Bacon. So much cabinet space now freed up! Bye-bye cans! Next up...saying goodbye to carton ramen. Eek.

1. Add oil to a pot and heat up, then add in the garlic, celery, carrots and onions. Let all cook until everything is soft and the onions are a bit brown.
2. Add in the lentils, about 8 cups of vegetable broth, and bouillon and let simmer on medium heat, covered, for about 20 minutes. Keep an eye to make sure it doesn't burn.
3. Once it's not so soupy anymore (should be about 20 min but could be closer to 30), take off the heat and start transferring one cup at a time into a blender. With each cup, add in about 1/2 cup of remaining vegetable broth to thin a bit. I like to blend on pulse so it stays a little chunky, but you can blend fully for more of a puree!
4. Put in a bowl and add Baco Bits. I usually add wayyyyyy more than I took a picture of!
​5. Enjoy!

I'm one of those people that brings my lunch to work every day for a number of reasons. It saves me money, I know everything I'm eating, I can watch my calorie intake, and because I'm just really good at making salads. Everyday a new coworker tells me how pretty my salads look and how they wish they had the time to make their lunch. To which I always respond, "I'm super lazy. This took five minutes." So, this week is the week of salads! One a day and none taking more than five minutes. If you don't have five minutes in your day to make food...then stop spending your time reading this and make food!

1. Rip up all the kale and put in bowl
2. Chop the beets, slice the hearts of palm, chop the avocado, chop the chicken, and throw all in bowl.
3. Put in a tupperware and take to work.
​4. Add dressing and eat.

No, you didn't misread that. I have been loyal coffee drinker since I was 14. First it was black with two sweet and lows. Then it was add some soy milk. And by my college years it was add like, ten shots of espresso please! Recently I went on vacation with my boyfriend (I included a photo of us on vacation just because) and I decided to ditch coffee for those ten days. When we got back, I figured I'd just keep going. AND, strangely my mid-day headaches and tiredness went away. AND, even weirder I have more energy than I did before!  Now I start my morning with the ridiculously easy lemon water recipe below. And every once in a while I stand in the middle of a coffee shop because I can quit the coffee, but never that smell.

This one is super easy, super filling, and super yummy. I've never been a huge oatmeal person until I started making this. Way better than packaged dehydrated fake flavored oats! Also, these can last in the fridge for at least a few days so I make 3-4 at a time and just grab and go in the morning!

1. In a bowl, first add the oats, then the protein powder, then the fruit, then the milk, then the agave.
2. Add hot water for a creamier more oatmeal feel.

I miss grilled cheese and tomato soup. Wait, no I don't. I still have grilled cheese and tomato soup - but no cows were tortured for it!

1. In a saucepan, saute the onion and garlic in olive oil.
2. Once the onions are soft, add the tomatoes, basil, oregano, and broth.
3. Let simmer for 15 minutes, stirring occasionally.
4. Transfer to a blender or bullet and add salt or pepper to taste.
5. Toast some gluten free bread, smother it in butter, and eat with the soup. Then make another bowl and repeat.

So a couple of weeks ago I made healthy chocolate chia pudding and it was delicious. Then my boyfriend tried it and "I like it" was followed by "but I don't like these seed thingys." So, being the incredible, amazing, marvelous, accommodating girlfriend I am, I made him pudding sans chia. I'll be honest, I like this version better too. It reminded me of the Jello pudding I ate as a kid, minus all the gross animal parts.

1. In a cooking pot, whisk together the sugar, cocoa, cornstarch, and salt.
2. Put the pot on the oven and slowly whisk in the coconut milk. 
3. Heat over medium heat, constantly stirring. Cook until the pudding thickens and bubbles.
4. Whisk in the butter.
5. Remove from heat and add vanilla. 
6. Transfer to jars or tupperware. Put in the fridge. Look forward to a few hours from now. (Or overnight if you have any self restraint and then have the best breakfast ever.)

Swim in it. Bathe in it. Drink it from the jar. Whatever. Caesar is the best but when it has eggs, anchovies, or dairy? Well that's just gross. Enjoy your new favorite dressing.

1. Set oven to 350 degrees.
2. Slice bread into squares/cubes.
3. Put cubes into a bowl and drizzle lightly with olive oil.
4. Sprinkle in a little bit of dill, rosemary, salt, and pepper.
5. With your hands mix it all together.
6. Lightly grease a baking sheet with some olive oil and put the bread on it.
7. Bake for 15 minutes on one side. Check it. If browned, turn over and do 10 minutes on the other side. Check often to make sure it's not burning (mine I like burnt.)
8. Add to Andrea's Lazy Best Caesar Salad!