Adventures of a healthy-ish pseudo-foodie

Celery, not mold. I used to not understand the attraction to deviled eggs, until I started putting crunchy additions into them: celery, raw onion, bacon, etc. Then they became one of my favorite things. The downside of adding crunch is that it makes them more addictive to eat, and I want to stand in front of the platter and down several of them at once and ruin my appetite for dinner. But I guess that's an ok problem to have. I used to improvise something involving crunchy things, mustard, and sometimes pickles or capers. Sometimes it would turn out great and sometimes it wouldn't. So for this Thanksgiving, I looked for a recipe that sounded similar to mine and found  this one on Food.com . And now I'm documenting it so I can replicate it in the future, because they were delicious. My changes from the original recipe: I omitted celery seed and added celery. I used white onion instead of scallions. I used caper juice instead of pickle juice, because it's w

Imagine kimchi in that blank spot of white rice. I forgot it this time. Ever since our favorite Korean restaurant closed, and we got another favorite that was even better, and then that one closed, I've been meaning to try making Korean food at home. I've looked at recipes on several different occasions and been intimidated by the fact that there is usually more than one ingredient that is unfamiliar to me. Cooking them didn't scare me, but I wasn't up for meandering through the Asian supermarket with an impatient toddler while trying to find them. Then I found this recipe from Connoisseurus Veg  on Pinterest, and it only had ONE unfamiliar ingredient, gochujang. And when I looked up what gochujang was, I learned that A) It should be easy enough to find in a regular grocery store and B) It's a fermented chili paste, and that sounds amazing. Sure enough, there was more than one variety in the easy-to-peruse Asian section of Market of Choice, and it is deli

If all of his smoothies are green, he won't rebel against the greenness, right? Miles loves his smoothies ("moomies"). I love that I can get spinach, avocado, and ground flax seeds into him with zero fuss. He's been eating things like this since he started having purees by spoon, but he was a little picky when I started adding non-fruit ingredients. Once he started drinking from pouches, I've been able to get more vegetables and other add-ins into the mix and he either doesn't notice or doesn't care. I invested in the (super cheap)  Squooshi Filling Station  and it makes the whole process super easy. I make a huge batch of smoothie, use the filling station to fill all of my available pouches, and if there are leftovers, I freeze it in large mason jars. I also freeze the pouches, just keeping 1-2 in the fridge at a time. Layers of ingredients, pre-mixing For the pouches to work, it's important that the smoothies are well-blended wit