My attempt at being “Cooking Mama” comes to life?
So a little while ago, Nemo and I shared a video of us dressed up as “Cooking Mama” for our ice bucket challenge (it was our outfit for Fan Expo this year). Let’s be honest, I’m nothing like the character – I shamefully don’t cook enough for myself. I opt for eating out or just “preparing” raw veggies for snacking on at work. At least it’s healthy, right?
This week, I’ve decided to at least try to cook something for myself to bring for my work lunches. Mainly because I feel like I’ve been eating way too much junk lately and because I know I’m capable of cooking. It’s not that I’m a bad cook, just a little inexperienced and probably a little bit lazy. After a long day at work, the last thing I usually want to do is go home and make myself a meal. Why do that when I could just buy it? The problem with that mentality is that my gluten-free and dairy-free can get quite costly and making food myself would be more cost-efficient. Plus, you never know exactly what people are putting into the foods you are consuming. Hence, weight gain and an unhealthy diet.
So, what exactly did I make? First, I started by making chocolate chip cookies that are both vegan and gluten-free (yay!). I followed a recipe from a site called Minimalist Baker, who keeps their recipes super short and sweet. I forgot to add in the baking soda and baking powder component, but the cookies had no trouble rising on its own. For the most part, the cookies looked great and were easy to bake. I just had to chill the dough overnight to keep it from really crumbling when it came to rolling it into balls for baking. They still crumbled, but not as much as it would’ve had I tried to bake right away.
In terms of the taste, well, I wasn’t over the moon with it, but you have to start somewhere. I’m really trying to find the perfect recipe where I take a bite of the cookie and can’t tell it’s gluten-free/vegan. I personally have no issues with eating it because I’m used to the taste at this point (I thought the cookies were delicious), but I want other people around me to enjoy them as well. My guinea pig was my dad and he definitely was not a fan. So, I definitely have to make some tweaks to the recipe to make it taste more appetizing for non-gf/vegan folks. It’s my mission to prove to people that the food I eat can be just as good as theirs. I know there’s this unfortunate stigma that the food I’m forced to eat now is gross and unappealing, but for the most part, it hasn’t been too bad. It does suck not being able to enjoy all that Halloween candy that’s going around right now, but silver lining? Saves me from having to work it off later on.
I also tried to use some of my leftover turkey from Thanksgiving that I had kept frozen. So, I decided to make a vegetable soup with turkey and gluten-free pasta. Unfortunately, I didn’t have enough time to make the broth from scratch (definitely on my to-do list), but I used a really good veggie broth from Campbell’s Soup that is also gluten-free. The end result was pretty darn good! And I had enough to bring for two lunches this week. Saving money and filling my tummy with some warm soup – a definite win-win!