Recipe Day- Yummy Spiced Mocha Protein Drink

There will be Amazon affiliate links denoted by a *.

HI babes! The weather is warming up and I’ve been experimenting with my morning beverages. Today a new recipe.

You’ll need:

-Shaker bottle. This* is the one I use. It is WELL worth the price to have the hot/cold flexibility. Highly recommended. Alternately use one of those little milk frother things if you don’t have a shaker.

-Protein powder of your choice in chocolate. I use two. For most of the protein I use Amazing Grass Protein Superfood: Organic Vegan Protein Powder*. And for extra veg servings and a little more protein I use the Amazing Grass Green Superfood: Organic Wheat Grass and 7 Super Greens Powder*. If you’re not a fan of a slightly green grassy flavor, the first one will cover that in the second one. Or you can use just one.

-For the spice, I’m using this Tropical Heat Kenyan Tea Masala*. Y’all, I got it on a whim and it is fucking delicious. Like a lot of masalas the spice profile is clovey, gingery but I think the ratios of the spices give it such a nice smooth heat that works in both savory and sweet stuff. I love it.

-Instant coffee. I use a very strong dark one. It is the one my partner likes*. Chocolatey finish. I use it for flavor mostly. If you are caffeine sensitive, PLEASE do not use this one you will see through time and/or poo yourself. You could also use a bit of cold brew, leftover coffee. Or skip it.

-Your milk substance of choice. I’ve made it with almond milk, coconut milk and soy. The best for me texturally is almond milk.

OKAY now.

I also use nutritional extras. I add collagen*, MSM*, a sploot of hemp oil.

Because this is powder heavy you can’t just drump powders and go. Add about half to three quarters of your milk, then add your powders and coffee and masala. Shake it shake it shake it like a polaroid picture. Check it, add the rest of your milk and shakey shakey shakey…if you’re me you might also be shaking your ass while doing this because why not?

And voila. You have a deliciously spiced cold mocha.

A few other pro tips. If you have texture issues with protein powders, try altering how much you’re using. You don’t HAVE to use two full scoops or whatever. For about 18 ounces of liquid I usually do about half to two thirds of a scoop of the protein. If you want more protein but not that texture, add some looser protein like a nut butter. If you need sweetener use something liquid, I don’t use any.

If you aren’t able to physically shake it, blend it. Alternately, you can skip the nutritive powders OR use liquids. If you struggle to get in enough calories or veggies this is a great way to get them in. Also it is delicious.

SO if you make this, tell me your version.

GO enjoy!

On Intuitive Eating And why it kinda sucks.

CW: for a few non explicit mentions of eating disorder history below.

So today we’re gonna talk Intuitive Eating and why as the title suggests it kind of sucks. First if you aren’t familiar here is a quickie overview. From an article this sums it up nicely:

Intuitive eating is a philosophy that encourages us to listen to our bodies for hunger and satisfaction cues — to eat when we’re hungry and to stop when we’re full.

For our purposes we’re not gonna argue any of the following because ain’t nobody got time for that ahem:

  • IF U EAT WAT U WANT UR GONNA NEVER STOP EATING.
  • OMG FATASS UR GONNA GET MORE FATASS
  • OMG FATASS UR GONNA DIE….

We not doing that. If you try to comment with that bullshit I will see you out.

For our purposes here, we’re using Intuitive eating as shorthand for doing as the body wants.

OKAY let’s get into it.

I’ve been aware of Intuitive Eating and the associated principles for gosh, 10 years? More? I dunno. Previous to that, I hadn’t heard the term but understood the concept as a part of my life I aspired to make better. At the time, I was just too poor to really get into what I wanted to eat in any substantial way.

Fast forward to now and for the last few years I’ve been looking at how I feel about eating, what I want to eat, how I want to eat. I’m a habitual note taker and journal person, part of how I developed my self-care ideas heavily involved keeping tabs on myself and my body. One of the first things I stopped doing toward this end was I stopped assigning food and food intake moral value.

I have a background of eating disorders and disordered eating. From purging via an exercise addiction to anorexia to some other more murky EDNOS type things. Part of what fueled those EDs was my moral standing and assignments on what and how I ate. Looking back, when I was a vegetarian than vegan, I was deep into what is now called orthorexia.

So in theory, I really love Intuitive Eating. We know that I believe that food is medicine, I believe that food is a beautiful part of culture, of how we interact as a species and frankly I just love food.

My problem is this.

Like most other things related to wellness, there is a depth of privilege you need in order to fully engage. Access to food continues to be a problem in America. Food deserts exist. Beyond that, even when you have access to the food, we also have to look at the cost, how quick things spoil, if we have energy to prep and cook food, food intolerance and allergies, etc.

This is the problem I have with most wellness related things. Folks are so busy being aspirational and trying to secure the bag via being an influencer, we don’t get to have the important discussions about how these things actually function. This is how we get goop and frankly nobody wants it.

In terms of my experience, I have noticed that I tend to crave and want to eat a pretty balanced diet. I love my veggies. I love variety. I love color. I love flavor. I want to eat fish a few times a week and once a week or so red meat. White meat as needed. Where I’m experiencing difficulty is that due to the cost of the REST of my life (rent, staying alive etc) I cannot afford to eat the way I want in a sustainable fashion.

Let’s break it down a little bit also if you’re not really familiar with looking at intersectionality and how it functions in life, this is a great moment to get into it.

We’re gonna go list style.

  1. I deal with a lot of chronic pain and fatigue.
  2. I don’t have the budget weekly or monthly to continuously eat the way I’d like to.
  3. I don’t have the time to shop often due to #1.

Let’s look at #1. The way my body is set up currently, a lot of days I only have energy to get back and forth to work, do a little housework if I’m lucky. I hate it but that is what it is. Emotionally and spiritually I LOVE food prep. I love it. I find meal planning and food prep exciting and calming. However, as it also relates to #s 2 and 3, the combination of these things makes it hard for me to do.

You see that?

That is what we mean by intersectionality, nothing operates in a void and that is missing in wellness culture.

We have to think about how we talk to each other about these things. When people recommend recipes, ways of eating etc to me, especially people who know me personally, I feel terrible when I realize they haven’t or don’t think about what it would take to do. Or put it this way, what happens when you say OH this is the One Twoo way to Health and you don’t think about the person who has a 200$ budget for food for a month.

Or the person who is disabled and can’t stand around cutting up shit for meal prep. Or the person like me who loves intuitive eating, but who cannot engage fully.

Before I go I want to leave y’all with another few thoughts. Think about the ways we talk about things like intuitive eating. If you are all the way the fuck in for it, think about people who can’t be and don’t make moral judgements. Don’t contribute to other folks feeling bad because there are reasons they can’t.

So yeah, while following a very intuitive eating based methodology is my dream, I can’t and it kinda sucks.

Let’s Talk Golden Milk! My recipe and how to.

Hi babes! Today we’re gonna talk about Golden milk lattes and my personal recipe.

If you don’t know golden milk is a traditional auyervedic remedy. Traditionally you heat turmeric, black pepper, some fat and make a paste. Then you use that paste in hot milk of your choice. The reported benefits include things like:

  • Anti Inflammatory
  • Better digestion
  • Antioxidant protection

Etc etc. You can do your own research.

If you’ve been here a while you know I am VERY into food as medicine. I tried a golden milk latte from one of my fave coffee shops, Ladro.  I wasn’t looking for the medicinal properties to begin with, I honestly think it tasted so good. Very warm and comforting for a cold morning.

That said, my bank account is not set up to buy one daily so, I decided to make my own. below find my method.

Amazon affiliate links indicated with a *.

My partner picked up this amazing steel shaker bottle, designed for both hot and cold drinks. If you can’t get one of these, you’ll need something that is heat proof or if you have a mixer or milk frother that’ll work too.

20200125_084756

[image description: photo of a steel tumblr with a keyboard in the background.

This is the Moonice New Shaker Bottle, Stainless Steel*.  I am really impressed with it. The top screws on well and I only experienced leakage due to user error. The sippy part lid is very secure. I’m very comfortable throwing this in my bag in the morning when I leave for work.

Next thing you need is the Golden Milk powder. I use this Golden Milk Powder* by Turmaquik. I had samples of a few other brands and settled on this one. It costs about 16$ on prime and has 90 servings. It also comes with a little scoop on the inside for your serving size. I COULD mix the powder myself but, this works. I like the accessibility of it and ease.

I also use:

A squirt of hemp oil. I use the Zatural* cold pressed plain hemp oil. I have been using hemp oil more or less regularly for about 3 years now. I love using it in my diet. There is some low key pain relief for me, a bit of extra calmness. But my FAVE thing about having it in my diet is, it helps me poop.

You can also use coconut oil, ghee, etc. from my research the fatty oils help absorption of the good shit.

The rest of this is both medicinal and to taste. I use:

  • Prince of Peace Instant Lemon Ginger Honey Crystals*. I have drunk this tea for YEARS y’all. Many many years. I love ginger and I tend to have at least one or two bags on hand at all times. I use one packet for my latte.
  • Ceylon Cinnamon*. I love this stuff. I always buy in bulk and there is always at least a half lb in my house. I use it in coffee, tea, cocoa, on breakfast rice. Love it.
  • Raw honey*. Also stuff I use heavily in my life. Tea, breakfast rice, hair treatments. The linked bottle tastes really nice and is a STEAL at under 10$ for a big ass bottle.
  • Fresh ground Black pepper. We use a lot of spices, this is always on hand.
  • For milk I prefer plain almond milk or the canned coconut milk.

OKAY here’s what you do. I do this while I’m getting ready in the morning. When I am stocked I also add my MSM powder

I put our kettle on and let it go. You want your water to be heavily boiling. Hot as fuck. I use one heaping scoop of the turmeric powder, one sachet of the ginger tea, sprinkle on some cinnamon, add my honey and pepper. When the water hits a rolling boil I add it to my cup. My cup has markings inside, I don’t know the actual ounces but I add water to about 2 inches from the hot.

Secure the lid, shake the shit out of it. Once it is mixed I add in my cold milk and my squirt of oil. Shake the shit out of it some more and voila. Into my bag it goes. I flavor it by smell, when it smells right it is flavored enough. If you want it frothy, use one of those milk frothers before adding your milk.

BOOM.

Delicious. Warming. Nice on the guts. Gets me some morning blood sugar going. Medicinally, I can say that the mix does help me get a nice calmer edge. I will report back about pain after another couple of months.

Some pro tips. If you use some oil the mouthfeel will be weird at first. I personally like that slightly greasy feeling.

If you are like me and tend to be cold, this is amazing at warming you up from the inside. The ginger, pepper and cinnamon will help.

Also it is just frickin delicious.

If you try it out, report back. BE CAREFUL shaking it when you add your water and enjoy. We’ll talk more about the influence of Ayurveda in my life and ways to incorporate cultural wellness into your life when it isn’t your culture and not be an asshole.

 

 

Recipe Post! Poached tilapia with spinach garlic pasta.

OH hey.

I want to share a recipe I worked up a few weeks ago and have made a couple of times.

This is great for folks who need to jam some more greens into dinners. This is also pretty easy to do and goes fairly quickly. Remember babes, anything you don’t personally like you can swap out.

This is what we’re making:

20190625_212255

[image description: photo of pasta in a pan with lots of greens and speckles of spices.

Great things about this recipe:

  • Make it vegetarian/vegan by omitting the fish.
  • Make it heartier by adding other proteins rather than the fish. Use leftover chicken, pork, use tofu. You want your flavor to be something that will go well with a garlicky flavor.
  • You can use leftover salad with any greens. I’ve done this with spinach, mixed spring greens. Use boxed or bagged salad for less spoon use.
  • Other spoon conserving tips. Parboil your pasta when you have the energy. That means just boil it until it is almost ready, remove from heat. I cool it and put it in the fridge. That way when it is time to bring it all together, BAM into the pot it goes. The pasta finishes cooking and tastes great. Use whatever pasta you want.

You’ll need:

  • Chopped garlic. I very frequently either buy peeled garlic from Safeway I like the O Organics whole peeled garlic. The cloves come in little packs that are about a head of garlic each and individually sealed. They last quite a while. Other options. The whole foods fresh minced garlic in the produce section if I’m cooking a lot is a great deal, but won’t last as long. Alternately, you can buy the kind that comes in a jar like this. Pro tip if you buy that kind, use a bit of garlic powder in your dish to give it a bit more oomph.
  • Pasta- I used some linguine. If you’ve got kids fusili or other spiral pasta might make it easier to eat. I don’t recommend a macaroni type just because there’s no sauce to fill it in.
  • Greens! This time I used baby spinach. One 5oz box of organic baby spinach lasted partner and I for this meal and some bomb salads. My other go to is the O Organics Organic Half & Half Blend Spring Mix & Baby Spinach from my local safeway. The mix of greens is really nice. Herby. Also bonus points if you can get your hands on some fresh herbs. Whole foods carries these small packs of fresh herbs that I just love using. They are just enough for one dinner so I don’t feel like I have a bunch that will go to waste. Suggested herbs: oregano, parsley, basil thyme. You can also use Italian Seasoning mix. Whatever you got. I also used chili flakes and pepper. Also if you need to, pre chop your greens. put them into a bowl/ziploc and have them on deck.
  • Tilapia! We had a bag of frozen fillets.
  • Cheese! Also optional. I used shredded asiago.
  • Butter or olive oil.
  • Chicken or veg stock.

NOW. I will warn y’all. In the photo above I’d fucked up my pasta timing so my fish wound up going cold. Don’t do that.

Let’s get cookin. We’ll assume your pasta is either par boiled or otherwise ready to go.

  1. Preheat a skillet or frying pan then drizzle in enough olive oil to coat the bottom fairly well. You’ll want there to be a bit more than it takes to fry off the garlic.
  2. Once your oil is nice and hot, add in your garlic, with or without chili flakes. Note: this is how much I used because I used the leftover for a while. You do not need to be so extra.

20190625_204059

[image description: a pan full of chopped garlic, olive oil and chili flakes with a sprinkling of pepper on top.

3. This won’t fry if you use a good amount of oil. Lower the temp until it is bubbling fairly gently and stir. You don’t want the garlic to burn or get too brown. You want a toasty tan color and amazing friggin smell. Once it is done, you’ll want to carefully pour most of the mix into a bowl and set aside. Leave some of the bits that remain and some of the oil. *if you’re not poaching fish skip to 5.

4. Put your tilapia into the pan, drizzle a spoonful or so of the garlic oil into the pan and pour your stock over it enough to cover your fish. Cover the pan and let it steam. Lightly season your fish with a smidge of pepper and/or other spices. I used paprika and a touch of seasoned salt.

5. In a pan large enough (unless you just made your pasta, then use your pasta pan) pre heat on medium to low. Depending on the size of your fish, wait until your fish is almost done. Add in your pasta, your greens and drizzle with your garlic oil. I used a lot cause we love garlic. Mix well, add in a little bit of chicken stock (less than a quarter cup) for moisture and cover. Let simmer and stir while the greens cook.

If you like your greens more tender let it cook longer and add a bit more stock. If you want them crisper take them out earlier.

Once your fish is done and your greens are done, put the pasta on a plate or in a bowl, top with your cheese. Put your fish on the side.

Notes:

This meal took me over an hour because I didn’t really plan. I was going to make something else and decided that was the night I poached fish for the first time. On poaching fish. Small delicate tilapia does not take that damn long to cook. I overcooked mine because I was afraid they wouldn’t be done. I don’t suggest this recipe as your first time poaching fish.

You could also do cod, herbed salmon, leftover fish. Vegan proteins seitan, fake meats of your choice. Go nuts! You could also use nuts. If you like them pine nuts would be good I think. You can also expand this recipe easily by sauteeing other veggies. Mushrooms,. carrots, peas. Or if all you have is frozen heat those separately then toss in your pasta. If you have canned, drain them well and for extra flavor, sizzle them quickly with some of your garlic oil.

Don’t have tilapia? Add a couple of cans of tuna, well drained if in water. If in oil, add it to a pan and then add some garlic and lightly saute it. Just enough to give it a touch of color and then toss with your pasta.

If you aren’t a fish fan. This can also work with things like lemon chicken, leftover rotisserie chicken, roast chicken. Go nuts babes! If you try it please report back!

Crockpot Lemon Garlic Chicken-Recipe time.

Below find a photo of the delicious chicken I made. Photo was taken a couple of hours before it was done.

chimkin

[image description: a whole chicken in a crockpot. It is sprinkled with spices, sprigs of rosemary and a few bits of lemon are visible.

OKAY babes. I have fallen ass over teakettle with my crockpot. And I made a delicious and super simple chicken in it. After deboning, there is enough chicken for a few meals for partner and I. Find my recipe below.

You need:

  • 1 chicken. I bought a 5lb fryer.
  • Some lemons. I used two medium sized ones.
  • Handful of rosemary sprigs. Just this once I will say use fresh.
  • Garlic 1-2 bulbs worth.
  • Herbs De Provence. This one* is my personal fave. I don’t have to use a ton of it to get that flavor.
  • Other spices you like. I used smoked paprika, black pepper and about a half teaspoon of seasoned salt.
  • Half cup or so of chicken stock.
  • 1 crockpot.

Prep your area.

Food safety is important. I laid out some foil to put my chicken on while I was working with it and that cut down on the mess. I also really hate getting raw meat on my hands so I wore gloves.

Remove the giblets and/or neck. You can toss these but I put them in the pot.

Next, slice up your lemons. Put them aside. I buy and use pre-peeled garlic. If you have hand troubles do this. For this type of recipe, go with whole cloves over chopped.

Let’s get that chicken ready.

Jam lemon and garlic into the chicken. And a stick of rosemary. Between pieces of lemon, sprinkle some seasoning in there. Next, season your chicken. On top, on the thighs etc, rub it around. Leave the chicken.

Next, put your stock (or wine if you like) into the pot. Then season it with paprika, pepper, and stir well. Drop in some of your garlic, a rosemary stick and some lemon.

Gently put your chicken in. My super secret is I put the chicken in breast side down for extra juiciness.

After you get the chicken in, jam in the rest of your garlic, rosemary and lemon. Set it on low and go to bed.

When you start smelling garlicky goodness, check your chicken. When it is up to temp you can put it on keep warm OR gently take it out and debone it.

Use your chicken how you like. Put the rest in the fridge.

Mistakes-

Don’t cook it too long, I fell asleep for an hour or so and yeah. I did that and the meat is so tender it is kinda mush. Still delicious.

I will be serving my chicken mushy weirdness (it is ugly but amazing) with wilted spring green lemon pasta. You can also use the shredded chicken for salads, serve over rice, etc. A few other notes. We like VERY garlicky food so used more garlic and we mashed up the garlic when we took the thicken out. There won’t be quite enough liquid left for stock but keep it anyway for the flavor. If you like a different spice profile, use the spices you like. For straight up lemon pepper flavor, less garlic, no paprika and more pepper. Experiment because honestly, as long as you use seasoning it is gonna taste good.

Go forth and enjoy.

 

Poor Folks Noms- The Taco Bucket.

Hi loves. I’m doing a new thing, I’ve wanted to start posting some of my recipes and stuff but I was feeling shy.

I’m hopped up on dayquil so let’s go.

This series is a lot about being satiated, poor, and having leftovers.

SO what is a taco bucket?

Taco bucket came about by me buying way more ground beef than I needed at one point. It was on clearance and good meat but I HAD to cook it all. Also, I had a bunch of leftover stuff and taco stuff.

You need protein. You can use whatever you want. Tofu, ground beef, leftover chicken is great for this. If you catch some sale rotisserie chicken it is good and you can use the carcass for soup.

You also need seasonongs. I will use a part of a taco seasoning packet and then other spices. I like to use a lot of fresh garlic, either whole cloves or mince. Also, a word. A LOT of pro chefs and TV chefs shit on things like pre peeled/prepped garlic. Fuck that. It is ableist. Real talk, That takes a lot of energy to prep and sometimes the extra dollar you pay for some of the work to be done for you is worth it. Personally, I rely heavily on those because I don’t have space for a lot of prep nor do I have steady enough hands for fancy knife work.

Remember all ingrediants are optional and this is just a jumping off point not a whole ass recipe. Adjust to your needs.

Other seasonings I will use: (affiliate links to amazon ahead, not the best prices but Auntie likes to make some coins)

La Costena Whole Jalepenos. I always get the kind that has carrots too. These I’m good to slice/chop. .This brand the peppers are nice, not butt burning hot. The mix of carrot is just amazing. Pro tip, keep your eye out for sales on these even when you’re not making a taco bucket. I keep a few cans on hand and they can go great with burgers, rice, all sorts of stuff. The same brand also makes “nacho slices” if you don’t want to slice the peppers.

I also keep various spicy spices on hand. Paprika, chili powder, garlic powder, cumin, oregano, etc.

Now what else do you need?

A bucket. This is a dish mean to be shared. Given that I cook for two+leftovers I will use something like this. I tend not to use ceramic, glass or metal because my hands shake and I drop things. Also pro tip, serving in these type containers makes for a super quick and easy lunch prep.

You’ll need your preferred utensils. I’m very partial to my fave, the SPOONULA. I drop and spill a LOT and this type of tool works while I’m cooking and serving. I got my first one at the dollar store and now have about ten of them. Other pro tip, check the dollar store for discount tupperware type containers too.

Depending on your protein you may need a bit of oil. I prefer to start with oil so we’ll go from there.

First, look in your kitchen. If you’ve got the spices that sound good and a protein you’re off to the races. You can put stuff like: beans, corn, stewed tomatoes, leftover rice, tortillas, taco shells, raw or tinned mushrooms, bell peppers, spicier peppers, you can do potatoes, jicama, whatever you got. This can be what I can a throw it in type dish. If you think it’ll taste good, throw it in there.

Now before I get to the cooking order, let’s talk a bit about the end game. What you want to come out with is a bucket full of delicious taco type fixings. If you are trying to stretch your dollars and food, add hearty stuff like rice. Using stuff like corn or extra veg can really help not only fill bellies but if you have folks leery of veggies you can get them a new flavor to veg. If you really need to use that leftover chicken, or whatever this is how.

OKAY so you need a skillet and your protein. I usually make ground beef or turkey.

First, heat up a bit of oil in your pan. Enough to drop in your garlic and if you’re using them onions. Wait for the pan to get sizzly hot and drop em in. PRO TIP. If you like onion flavor but not texture, dehydrated small mince onion is the fucking shit. My favorite is from Whole Foods (we’ll talk about whole paycheck another time) and they are similar to this. If you like some extra kick, drop some chili flakes into the mix when the garlic starts to brown.

Once you’re garlic is lookin brown and smelling delicious, put in your protein of choice. If you are browning meat, also have your powder spices on hand. I will liberally spice through the cooking process. Once your protein is half done, pour some of your pickled jalepeno liquid into it. Using that juice is one of my secret weapons.

If you have fresh veggies depending on if they are leafy, or root veg start adding them. I personally for instance prefer my bell peppers to still have a good crunch so I add the last. I add my jalepeno when the meat is about 80% done to get the flavors all loved up. I like to add mushrooms raw or canned before I add other veggies. If you’re using canned corn you can save that. Also if you’re using black olives or fresh tomatoes. If you’re using canned tomatoes you can add those too.

NOW if you’re using a fattier beef, you’ll want to drain it before adding extra stuff. I usually get 80/20 beef or if I’m using turkey, I don’t mind the juiciness. I won’t add water and shit like taco seasonings packs, I use those sparingly and let the juices from the stuff in the thing as moisture. Or if my protein is dry, I will add some stock or a wee bit of hot water.

I like to let stuff simmer. Also, letting stuff cook down is a great way to save some spoons. If you aren’t able to stand to watch something simmer, once your stuff is all in the pan, turn that shit down to med-low and sit your ass down. Let is simmer down. Remember, long simmer usually means more flavor.

How to assemble your taco bucket. If you are serving this with rice, put your rice in about 5-10 minutes depending on your preferred rice texture and let it simmer.

While your stuff is simmering down and getting delicious, when it is about 10 minutes out from serving turn the heat off and let it rest. Use this time to get your servings together. Since it is just Uniballer and I, I throw the meat and veg into the bucket, we both like the same stuff so I’ll add in my canned corn at this point, or my fresh tomatoes. If we’re being fancy I’ll also throw in cheese, salsa, sour cream. Or sometimes it is literally a bucket of spicy meat.

If you’ve got folks who need other options, make it a team effort. Everybody gets a bowl. Line up your protein bucket, buckets of fresh fixings and let folks go to town.

NOW you can serve it on tortillas, in taco shells, eat it like a dip with chips (my preferred method for shoveling), use the bucket protein as salad topping.

LEFTOVERS.

I almost always make enough for at least two full dinners for Uniballer and I. I will use it the next day for a salad, or as burrito stuffing. Sometimes, I add rice second day if we eat more of the protein.

Great things:

Easy to customize!

Fucking delicious!

Leftovers!!

Play with what you put in it. If you have food needs, allergies, intolerances it is super simple to substitute your needs. Vegan? Use tofu or tofurky, or chikin, or for real try using cauliflower. If you’ve got a ton of picky ass kids, each kid gets to have their OWN SHIZZ. And you can ask older kids to bus their own dishes. Make a bowl, clean a bowl.

Please try out doing a taco bucket and if you do, tag me on insta @weebeasty or come back and link me to your pics!