Matchstick Molly

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Three Things in my Fridge This Week

CHICKPEAS

I’ve wanted to love chickpeas for a while now, but I was just getting too complicated them. Recipes I found online always took forever and had varying levels of disappointment. Add a billion spices, bake them in the oven for three hours at 125 degrees, keep them in a jar underneath your floorboards until the crescent moon rises, whatever. The point is, now I just heat them up right out of the can, add pepper and salt, and eat them. It’s perfect.

GRAPE NUTS

Adam got me into Grape Nuts (probably because it was the only grocery item in his entire apartment when I went to visit him last month). I was just eating them how normal people do, but then, I got the idea to add a little almond milk, brown sugar and cinnamon and microwave them for a minute or so. The cereal actually absorbs the liquid and stays crunchy in the center and gets all soft and chewy on the outside—it’s like oatmeal, but another kind of delicious.

I was so excited! I was planning a great grape nuts expose, like OHMYGOSHYOUGUYS did you KNOW you could DO THIS?

Then I realized there’s a similar recipe on the side of the box.

That had been there the whole time.

Ahem. 

AVOCADO

Seriously. I had tried avocado once or twice in my life, but had never really been into it, although I thought they were ‘cute.’

The little baby that I nanny for loves avocado, and she totally peer pressured me into trying them. They are delicious. Ohmygosh, why did no one break down my door and demand to know why I wasn’t eating avocado like it was my life blood?

Note: I relize I used “ohmygosh” more than once in this post, and for that I apologize.

Three Things in My Fridge This Week Three things in my fridge this week is a weekly feature where I talk about three things I’ve been eating and loving recently. The title does not necessarily guarantee that all or any of the foods here actually belong in the refrigerator. It does, however, imply that they will be delicious. 1. Frozen Edamame So, no, I hadn’t jumped on the edamame bandwagon until just a few weeks ago—when I was at a sushi restaurant and some came as an appetizer. There’s a strong possibility that I put the whole thing in my mouth at first…ahem. Livestrong.com says that a half cup of edamame contains almost 4 grams of fiber and 11 grams of protein…that’s pretty great and it tastes pretty good, too! Since I’m an edmamateur, I’ve just been putting salt on them or a little soy sauce. Does anyone have any good suggestings for edamame-snacking? 2. Alexia Spicy Chipotle Sweet Potato Fries There’s a theme here…frozen veggies. After a little bit of honesty with myself, I considered that one of the reasons I skipped vegetables for something less healthy was because it took a lot of time. I adore sweet potato fries, but there’s the washing and the peeling and the cutting and the coating and the seasoning…ADD me got sick of that twenty minutes ago. When I’m hungry, I’m hungry right away, and since I’m usually only making food for me, anything that takes longer than five minutes of preparation is probably out. I found these in the frozen food section, and I was excited to scan them with the Fooducate app (which, by the way, if you don’t have by now you should definitely get right away) and see they got a B+! Fries that get a B+?  Sweet potatoes are a great source of Vitamin A and potassium. I liked these a lot, and their non-chipotle seasoned brothers got an even better grade from Fooducate. Even better than that is making your own (if you have a handful more patience than I do.) Here are a couple of recipes that made me drool just by reading them: that’s gross Sesame Lime Sweet Potato Fries from Peas and Thank YouSpicy Sweet Potato Stix from Budget Bytes 3. Almond Meal I really like baking. I can stand to put a lot of time into something if I can eat is as a snack for days afterward—and it’s just fun (especially if you’re watching Modern Family in the background.) I’ve been using almond meal in scone, cookie and muffin recipes for a little while now, and I really love it! Everything I’ve made with it comes out tasting great (just be sure to only use almond meal to replace half the flour, or whatever you’re making won’t hold together very well!) All almond flour is is ground up almonds…so think about the heart-healthy fats and protein you’re getting from adding it to your recipes! It’s also gluten-free, in case you’re one of those.

Three Things in My Fridge This Week

Three things in my fridge this week is a weekly feature where I talk about three things I’ve been eating and loving recently. The title does not necessarily guarantee that all or any of the foods here actually belong in the refrigerator. It does, however, imply that they will be delicious.

1. Frozen Edamame

So, no, I hadn’t jumped on the edamame bandwagon until just a few weeks ago—when I was at a sushi restaurant and some came as an appetizer. There’s a strong possibility that I put the whole thing in my mouth at first…ahem.

Livestrong.com says that a half cup of edamame contains almost 4 grams of fiber and 11 grams of protein…that’s pretty great and it tastes pretty good, too! Since I’m an edmamateur, I’ve just been putting salt on them or a little soy sauce. Does anyone have any good suggestings for edamame-snacking?

2. Alexia Spicy Chipotle Sweet Potato Fries

There’s a theme here…frozen veggies. After a little bit of honesty with myself, I considered that one of the reasons I skipped vegetables for something less healthy was because it took a lot of time. I adore sweet potato fries, but there’s the washing and the peeling and the cutting and the coating and the seasoning…ADD me got sick of that twenty minutes ago. When I’m hungry, I’m hungry right away, and since I’m usually only making food for me, anything that takes longer than five minutes of preparation is probably out.

I found these in the frozen food section, and I was excited to scan them with the Fooducate app (which, by the way, if you don’t have by now you should definitely get right away) and see they got a B+! Fries that get a B+? 

Sweet potatoes are a great source of Vitamin A and potassium. I liked these a lot, and their non-chipotle seasoned brothers got an even better grade from Fooducate. Even better than that is making your own (if you have a handful more patience than I do.)

Here are a couple of recipes that made me drool just by reading them: that’s gross

Sesame Lime Sweet Potato Fries from Peas and Thank You
Spicy Sweet Potato Stix from Budget Bytes

3. Almond Meal

I really like baking. I can stand to put a lot of time into something if I can eat is as a snack for days afterward—and it’s just fun (especially if you’re watching Modern Family in the background.)

I’ve been using almond meal in scone, cookie and muffin recipes for a little while now, and I really love it! Everything I’ve made with it comes out tasting great (just be sure to only use almond meal to replace half the flour, or whatever you’re making won’t hold together very well!)

All almond flour is is ground up almonds…so think about the heart-healthy fats and protein you’re getting from adding it to your recipes! It’s also gluten-free, in case you’re one of those.