Food · Personal

Day 13: What’s inside your Fridge  

So obviously I’m not going to list everything that’s inside my fridge right now, instead I’ll just list the staples, what I use all the time.

Cholula Hot Sauce:


I LOVE Cholula. It is by far the best hot sauce in my opinion, but I also hate buffalo sauce/Franks Red Hot. I love it because it’s not too hot and it’s actually flavorful- it really tastes like you’re eating real peppers. And it comes in so many flavors! Right now I’m obsessed with the Chile Lime version.

I really don’t know what I did before I had Cholula in my life..

Unsweetened Almond Milk:

I love almond milk. From the time I was a baby I’ve always hated regular milk – I don’t even like when I have to use it in coffee. In addition to hating it, I have very acne prone skin, and as soon as I cut out *most* dairy, as per my doctor’s recommendation, I saw a major decrease in new breakouts. Thank god Dunkin now offers almond milk, otherwise I’d never go anymore.

Eggs: 

I’m pretty sure eggs are my main source of protein, especially during the day. Every week I make 6-8 hard boiled eggs and that’s what I eat at work… in addition to some fruit and veggies usually. And let me tell you, my hair, skin and nails has thanked me for it.

Slaw/Cabbage:

My mom and I have been obsessed with slaws lately. Just this past weekend we made our own (instead of using the package where you just add the dressing to it) and it came out delicious! Needless to say. We will now be keeping cabbage in the house on a regular basis. 
Xoxo, 

Hair Crazy on a Budget



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Food · Personal

Day 11: My 10 Favorite Foods

We have an easy one today! Food! 
[these are in no particular order because I’m so indecisive so I’m not even going to number them]

  • Meatballs (only mamas)
  • 🍉Watermelon 
  • Empanadas 
  • 🥑Guacamole – my mom and I made a particularly amazing peach guacamole on Cinco de Mayo that I will be posting a recipe for 😄
  • McDonalds chicken nuggets/Popeyes chicken tenders – we all have a weakness 
  • 🌽Corn 
  • 🌈🍪Rainbow cookies [they have to be moist and have a good chocolate to cookie ratio]
  • 🍠Sweet potatoes [any way shape or form, especially in a pie]
  • 🍗Chicken and waffles (how is there no waffle emoji) 
  • 🐖Baby back ribs – especially from Outback 

Xoxo,

Hair Crazy on a Budget 

Food

“2 Ingredient” Cookies Part II!


So these cookies came out SO GOOD I needed to make another batch!

For the original/base recipe, see my first post Two Ingredient Cookies Part I

This time I added: 

  • 3 fresh strawberries, diced
  • A handful of dark chocolate chips
  • A handful of white chocolate chips
  • 1/4 cup of sweetened coconut 


The dark chocolate chips do a great job of breaking up the sweetness in this batch. The last one was amazing, but a little too sweet if you ate more than one. These are perfectly balanced.

These also remind me of my favorite Valentine’s Day smoothie from Tropical Smoothie Cafe – it’s not officially on their menu, but just ask for it! They can make it year-round. I definitely recommend it if you have one in your area. 

Enjoy! 

Xoxo,

Hair Crazy on a Budget 

Food

Two-Ingredient Cookies

I have to share with you guys the delicious “cookies” I just made!


Now they’re not actually two ingredients, BUT they are two base ingredients and then you can get creative and add whatever you want to them.

The base is very ripe banana and oats (old fashioned, quick oats or rolled oats- anything but steel cut or instant).

The basic recipe is:

  • 2 very ripe bananas
  • 1 cup of oats

And that’s it!

  • Mash the bananas well until almost no chunks left, then add the oats and mix.
  • Let sit for 5 minutes so the ingredients fully incorporate and then add whatever ingredients you want.

I divided the “batter” and made two different kinds.

1st one: Coconut White Chocolate

  • I used about a 1/2 cup of sweetened coconut flakes (that’s all I had in the house, for a healthier version use unsweetened)
  • 1/4 white chocolate chips
  • 1/2 tsp vanilla

2nd one: Cinnamon Crasin

  • 1/2 tsp of cinnamon
  • 1/2 tsp of allspice
  • 1/4 cup crasins

Bake at 350 degrees for 14-16 minutes until golden brown, but soft in the middle.

You can really put anything in these! Peanut butter, almond butter, pumpkin seeds, m&ms, chocolate chips, nuts… the options are endless.

These can stay out for up to two days, but I would put them in the fridge then pop them in the microwave for 10 seconds when ready to eat (they’ll last a week in the fridge).

I was really pleasantly surprised at just how good these came out. If you like bananas this is an absolute must try!

Bon appétit!

Xoxo,

Hair Crazy on a Budget