cravings hungry for more

Strain then Stir (Episode 7): Chrissy Teigen’s Cravings Hungry for More (Part 2)

I’m not sure how many of you watch Game of Thrones, and I’m not sure how many of you watched it last night, but if you have and you did, there is obviously A LOT to talk about. I won’t be talking about it here however, because I’m not a spoiler-er and I don’t want to ruin anyone’s day, so instead I’m going to talk about food.

Food is safe, right? Food is comforting. Food is our friend. Let’s talk about food.

Checking in from last time, I am currently cooking my way through Chrissy Teigen’s second cookbook, Cravings: Hungry for More, and it has yet to disappoint!

Over the last couple months, I’ve really felt like I’ve not only learned new recipes, but I’ve learned new skillzz that I can take with me into many recipes to come.

These have been some of my favorites recently:

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Vegetable Noodles

This might have been totally obvious to everyone except me, but I had no idea you could turn veggies into noodles using a vegetable peeler. I thought you had to have one of those fancy spiralizer things or, I don’t know, some other extravagant cooking tool. So imagine my surprise and delight to find the secret to one of the most delicious and healthy things I’ve eaten lately was sitting in my cluttery utensil drawer all along!

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Blueberry Cream Cheese Pancakes

When I was training for my marathon, most of my Saturday mornings were spent logging lots of miles. I dreamed about the day when I could sleep in and make a big breakfast. This past weekend, I finally got to fulfill that dream and I spent all morning dancing around the kitchen in my sweatpants, whipping up these practically perfect in every way pancakes. Fun fact: The recipe calls for buttermilk and I forgot to buy it, so I Googled substitution options and found that if you mix 1 cup of milk (even dairy free!) with 1 tablespoon of vinegar and then let it sit for 5 minutes, you have yourself a buttermilk substitute!

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Goat Cheese Nicoise

One of the biggest surprises about this cookbook for me is how much I’ve loved the salads. I would in no way consider myself a “salad person” but there has yet to be one that I haven’t loved, and this was no exception. I even went so far as to leave the lettuce completely out of the recipe because who needs lettuce when you have green beans and potatoes and goat cheese and tuna steak.

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Spicy Honey Butter Carrot Coins

I mean, the name of these should let you know that Chrissy is not messing around. She’s making carrots taste like a damn DESSERT. I could’ve have licked the pan. (I might have licked the pan)

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So yeah, it’s safe to say that I’ll recommend this book every chance I’ll get because wow, yum, hey-o and YES.

Do you have any recipes or cookbooks you’ve been loving lately?

Strain then Stir (Episode 6): Chrissy Teigen’s, Cravings: Hungry for More

One of my goals for 2019 is to cook my way through a cookbook. The whole thing. No recipes left behind.

My choice for this feat? Chrissy Teigen’s, Cravings: Hungry for More. And let me tell you, I made the right choice. Not only have the recipes been the good kind of challenging. But they’ve been absolutely delicious!

Here are some of my favorites so far:

(Note: all credit and rights to the photos belong to the team behind the cookbook.)

Salted Maple Granola

This was the very first recipe I tried, so naturally I assumed I was ruining it the entire time it was cooking. To add to that, I’ve never been a big granola person because I’m not a big yogurt person and for whatever reason I thought they were the PB&J of breakfast foods—can’t have one without the other—so I just avoided both all together. Turns out, you can totally eat granola like trail mix. And since the recipe made a big batch (I had about three medium sized mason jars full) I was able to munch on it for almost two weeks. It made for the perfect mid-morning snack!

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Veggie Couscous

It took me three trips around the grocery store to figure out where to find the couscous—which ended up being on the bottom shelf in the rice aisle, by the way—but it was worth it. Couscous ended up being the fluffy love child of rice and quinoa I never knew I needed in my life. Did you know it cooks in, like, THREE MINUTES?! Talk about instant gratification. And then this recipe called for both sweet potatoes and zucchini to be simmered on the stove in broth with cinnamon, cumin and cayenne pepper and ahhhh my mouth is watering just thinking about it. Is it possible to miss couscous? To long for it? Because that’s what’s happening.

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Roasted Carrot & Avocado Salad

Since I could probably count the number of times “a salad” was my answer to the question, “what are you making for lunch?” on one hand, it was understandable why my sister stopped in her tracks when those words came out of my mouth on a Saturday afternoon. “You’re what?” she said, and I shrugged, pulling the carrots out of the oven, trying my best not to talk myself out of the whole thing. If you happen to be a fellow salad shunner, allow me to introduce you to our new friend. This salad is DELICIOUS. The carrots. The dressing. The avocado. The crunch of the sunflower seeds. I was genuinely sad when I finished this salad and I can’t wait until I make it again.

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Thai Seared Tuna Salad

While this goal is supposed to broaden my horizons in the kitchen, it has also opened my eyes to new corners of the grocery store. I mean, would you know where to find a tuna steak off the top of your head? Because I sure didn’t. But you better believe that when I found it—at the fresh fish counter—I ordered it like I’d done it all my life. “Yes, one pound of the tuna steak please.” This is another untraditional salad recipe, and my sister and I were pleasantly surprised by how filling it was. I did forego the Thai bird chiles (because I’m a baby that can’t handle spicy foods) and the cilantro (just because I hate it) but it was still delicious and made me feel like an accomplished adult capable of cooking something both healthy and yummy. Hummy? Yealthy? You get it.

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Thus far, I’d 100% recommend this cookbook for anyone looking to spice up their life. The recipes are different than anything I’ve ever made before, but they are not impossibly difficult, which is encouraging and fun. I look forward to many more mornings, afternoons and evenings spent in the kitchen half stressing out, half excitedly stirring, all while consistently and pridefully stuffing my face. Thanks, Chrissy!