Do you know what time it is? I said, Do you know what time it is? I can’t hear you….
That’s right: it’s What I Ate Wednesday, which means time for another exciting, earth shattering, jaw dropping edition of what I are Wednesday, or truly what I stuffed in my pie hole on Sunday. Mmmm pie….
“Why Sunday?,” you ask. To which I cleverly respond, “It was the only day I took pictures, but it was a good day, to be sure.” Plus, I kind of lost track of set meal times, and I definitely tossed traditional meal plans out the window and ultimately ate all day long. It’s safe to say, after a brief spell, my appetite is back.
Before we get to the food, let’s take a moment to recognize Ms. Jenn over at Peas and Crayons for sponsoring our crazy food parties, even when she’s been struck with the plague. I dedicate my Sunday eats to you and your health and hope it returns pronto. Not that I believe dedicating my eats will make you healthier faster; I think I just watched too much of the Golden Globes on Sunday. Besides, it’s the thought that counts, so make sure to head over to her blog and share some happy and healthy vibes. Maybe all of our combined mental mojo will bring her back to good health or maybe I’m starting to lose my mind. Oh, who am I kidding? It went a long time ago.
Onto the food….or my sleeping habits, because that makes sense (see lost mind note above).
I rolled out of bed at the obscene hour of 10 a.m. Sunday morning (being just a smidge under the weather, I needed to catch up on my beauty sleep). In an effort to pump my body full of nutrients, I decided to make carrot juice because I’ve seen it before (it was all the rage), and needless to say, I was intrigued. Plus I’m sure most logical and rationale minds, upon being awoken from their slumber, immediately think carrot juice; what a great way to start the day. No…just me? Hmm.
Truth time, it was good, it was sweet, but it was also a shitton of work (Urban Dictionary defines shitton as larger than a crapton, but less than a holyfuckton). I thought it was going to be easy. When, oh when, will I learn Hubris?
I thought I would stick everything in my blender, throw it on the “juice” setting and away we go. Well at least after I’ve taken a mess of photos.
The first few steps held true to form, but it was the final step, which caught me off guard. After blending this holy grail of nutrients, you need to strain it, which came as a total surprise (obviously) to me. Maybe you folks with your fancy juicers don’t experience this or already knew about the carrot juice/pulp phenomenon, but us neanderthals rocking our blenders do. Or at least this Neanderthal does.
I’m not sure I’d do it again. I like my juice like my men, easy, and this was far from easy.
After such intense labor for, what turned out to be, one small Ball (wink, wink) glass of carrot juice, I was hungry, so I roasted some fingerling potatoes, fried up two eggs and slathered some Tuscan Herb bread with butter.
Yolk porn; now that’s what I’m talking about.
Truly, I expected this meal to stick with me, or at least my ribs, for longer than a hot minute, but I was hungry again a short time later, so I ate half a pineapple. Not a couple of bites, but actually half a pineapple, and I probably would have eaten the whole thing if I hadn’t already consumed the first half on Saturday.
Again, a short time later, I realized I was not completely satisfied so I whipped up a batch of Baked Sweet Potato Chips. My first time ever and while the taste was delicious, the texture’s not one hundred percent yet. Not to be deterred by texture (although I certainly have been in the past), I ate them all anyway.
Followed an hour or so later by a homemade soup using both of my Acorn Squashes (take that CSA), some apples, a bottle of hard apple cider (why not), and the leftover carrot pulp because what the heck else am I supposed to do with carrot pulp. (Sorry Hubby, I didn’t tell you about the carrot pulp, although it didn’t stop you from eating three bowls.) I tossed some shredded Asiago cheese on top because who can say no to Asiago…certainly not me.
Apparently the little cheese shreds only whetted my appetite because I ended up going back for more…cheese, that is. I also added a couple of other kinds of cheese (think Cheddar and Jalapeno) and some crackers and made it a platter. I’d like to tell you I shared this with the Hubby, and I probably should have, but I didn’t. I ate the entire plate myself, and I feel no remorse. I heart cheese, and since it does weird things to your brain chemistry (euphoria anyone), it’s easy to see why. Healthy? Not-physically, but it definitely scores on the mental health chart, and we all know I could use a good dose of mental health.
Then before the night was over, I went old school on my own ass and decided to devour apple slices smothered in peanut butter. It’s been years since I’ve eaten this little treat. Well no more! I’m taking those years back.
I’m making up for lost time, and I’m putting down this bad boy like it’s going out of style. I even brought several apples, a jar of peanut butter and a paring knife to work (imagine what MacGyver could do with that), so I can eat it there too.
What have you been eating lately? Have you ever made carrot juice before? If so, what the heck did you do with the strained remains?
Antonia @ Health Inspirations says
January 16, 2013 at 7:24 AMCan you pleeeaaaase post how you made those sweet potato chips. It might be fairly obvious but I want the exact recipe. They look scrumptious!!!! Happy WIAW!
Meghan says
January 17, 2013 at 8:43 AMYes I will. I did get the recipe from someone else (and I’ll include that too), although it didn’t work for me. I have a convection oven, so it cooks quickier and hotter than most. My chips were browning too fast, so I want to play with the recipe a little but more first. Even not perfected, they were really good and easy.
Fran@ Broken Cookies Don't Count says
January 16, 2013 at 7:30 AMEverything looks delicious. Juicing sounds like a chore to me. Guess it wouldn’t quite be so bad if I had a juicer. Maybe in the future, after our move. Soup sounds yummy! You are hilarious…you realize that, right?!
Meghan says
January 17, 2013 at 8:45 AMThanks Fran. I love, love, love to hear that I’m funny. It makes me smile.
I’ve done some other juices before and they were easy, but the carrot juice was more of a chore. It was still good though and if I had an actual juicer instead of a blender, I’d absolutely make it again.
kirsten@FarmFreshFeasts says
January 16, 2013 at 7:34 AMI have never strained my carrot juice, hence my comment the other day about the pulpiness of adding carrots in my smoothie. I just limit them to one per smoothie, and never with a pear. Pulp overload.
If there wasn’t any other sweetener or dairy product, however, and you gave me your carrot pulp, I’d feed it to the composting pigs. They would wheek with appreciation.
Your photos are lovely–especially the apples and PB one. I love the color of the peel peeking out on each slice. Are you gonna share the recipes for soup and chips with the rest of the class? I think I can figure out cheese and crackers and PB with apples on my own.
Thanks!
Meghan says
January 17, 2013 at 8:52 AMThere was no other sweetner or any kind of dairy project in the carrot pulp, so I should have mailed it to you for the piggies. I bet they would have loved it.
Thanks for the compliment; I really like how the apples and PB came out. I thought the colors were really beautiful too; glad you noticed as well.
I’ll share the recipe for the chips (I borrowed it, and then changed it, from someone else and I’ll add her recipe too). I want to perfect them first though because they weren’t quite right (I have a convection oven and it cooks faster and hotter than most). Although they were very easy and have a ton of potential. I’ll probably try again this weekend.
The soup I just threw everything in the pot basically. I started with browning an onion in some olive oil. Added a couple cloves of garlic, then a bottle of hard cider. Then, I added the cooked acorn squash and chopped apples, some seasoning; brought it to a boil. Then I threw in the carrot pulp and busted out the immersion blender. That’s the short version. I need to start getting better at measuring, calculating and writing this stuff down so I can actually produce a recipe. Maybe next time, although I’m all out of acorn squash. Oops.
Amanda (@ fridaylovesong.net) says
January 16, 2013 at 8:35 AMOh baby I’m all about some PB and apples. Except I’m a little less classy and will just sit at my desk and dip the apples into said peanut butta jar.
I hear you about the juicing, it can be a lot of work (and waste!) I think. But I do love a good carrot + apple juice.
Meghan says
January 17, 2013 at 8:53 AMI have no class when it comes to eating any kinds of melon at my desk. I usually just cut the melon in half and dive in with a spoon.
Jessie says
January 16, 2013 at 9:03 AMHa Ha girl you crack me up with your posts. Seriously, you are so funny!!! Even though you may of been a cookie (hungry) monster all day, all of your meals look so good 🙂
Meghan says
January 17, 2013 at 8:31 AMThanks Jessie. I love to hear that I made you laugh, and I definitely was a food monster for sure…I felt like I had a tape worm or something. It was crazy.
Eating 4 Balance says
January 16, 2013 at 9:24 AMI never know what to do with the remains from carrot juice. I tried adding them to soup once… Gross. I think that’s because it was just broth and meat though. Something creamy like squash would probably work better with it. Other ideas for the pulp: dehydrator crackers (don’t actually know how to do this, but I’ve heard it can be done), added to Morning Glory Muffins, or mixed in with oatmeal or pancakes and some sweetener for a carrot-cake like breakfast.
I don’t know if I would ever have the patience to make carrot juice in a blender. First, mine would never actually turn into anything because our blender is a neanderthal and sucks. Second, that takes time and dedication man! Plus straining! Our juicer has a fancy little container where it spits out all of the pulp.
Apples and PB are a great snack. Carrots and PB was so much better in my opinion though 😀
Meghan says
January 17, 2013 at 8:38 AMMixing the carrot pulp with some kind of baked good (bread, muffins) would have been good. It worked it the soup only because I used the immersion blender so it got lost with the squash and apples.
I love apples and PB, although the Hubby is a big fan of carrots and PB too.
Allie says
January 16, 2013 at 9:49 AMI think of heard of people making breads or muffins using juicing pulp leftovers? I dunno, I’m too lazy to juice. Plus I like chewing my food. And lots of it. Like entire pineapples and giant cheese trays for one.
Meghan says
January 17, 2013 at 8:39 AMEntire pineapples and giant cheese trays are my speciality, but also why some carrot juice wouldn’t hurt every so often. 🙂
Jess @ JessieBear What Will You Wear says
January 16, 2013 at 12:47 PMForget the yolk porn, I am DROOLING over the picture of pineapple.. Idk why that looks SO good to me right now!
Meghan says
January 17, 2013 at 8:40 AMIt was delicious. I bought him (the pineapple is a he in my eyes) the weekend before and was just waiting for him to get ripe and juicy (yep I said juicy).
The Cupcake Princess says
January 16, 2013 at 1:58 PMeverything looks delish, especially those sweet potato chips!
Meghan says
January 17, 2013 at 8:40 AMThanks, and I appreciate you stopping by and saying hello.
Olivia @ Liv Lives Life says
January 16, 2013 at 4:03 PMWow, the juice looks amazing, but I don’t blame you for not wanting to do it again – it sounds like a lot of work! And those sweet potato chips look amazing. I keep wanting to try making them at home, but I always forget. Thanks for reminding me! 🙂
Meghan says
January 17, 2013 at 8:54 AMI’d do the carrot juice again if I had an actual juicer. I think that would help, and you should make the sweet pototo chips because even though they weren’t perfect, they were really good. So good, I’m going to try my hand at them again this weekend. Thanks for stopping by.
rebecca @ blueberry smiles says
January 16, 2013 at 6:13 PMI love pineapple and your bowl of it looks so good! I don’t juice, but can’t wait till I get my juicer– carrot juice is high on my list to try first!
Meghan says
January 17, 2013 at 9:03 AMIf I had a juicer, I’d be doing it all the time. Hmm, that sounds awkward.
Kaitlin says
January 16, 2013 at 6:41 PMOh I would love to make those sweet potato chips! And boy the juice looks tough but tasty 🙂
Meghan says
January 17, 2013 at 9:05 AMThe sweet potato chips were really good, although not 100% perfect, so I need to play with the recipe a bit. Once they are spot on, I will share. 🙂
Thanks for stopping by.
Heather @ Better With Veggies says
January 16, 2013 at 7:50 PMI guess the pulp part is what juicers take out? I have never used one either, but it sounds interesting. And a lot of work in a blender. 🙂
Meghan says
January 17, 2013 at 9:06 AMYes, it was way more work than I bargained for early Saturday morning….and then to get one teeny tiny glass. I did actually like it, but I’ll need a juicer if I’m going to try again.
Sunnie@moderngirlnutrition says
January 16, 2013 at 7:52 PMThose sweet potato chips look so good! Actually, everything looks amazing haha. You always have the best photos:)
Meghan says
January 17, 2013 at 9:07 AMAw thanks Sunnie. Very sweet of you to say. Your food looks pretty darn fabulous too.
theresa @ aspoonfulofsunshine says
January 16, 2013 at 8:33 PM“Yolk Porn” I love it man…but the sad part is that ITS TRUE!! I am now seriously thinking about frying up some eggs for dinner. And I give you mad props for eating an entire half of a pineapple. Those things can start to sting your mouth after awhile but you took it like a champ!
Meghan says
January 17, 2013 at 9:10 AMI don’t know what it was about Sunday, but I couldn’t seem to stop eating. The pineapple is probably what made me crave the saltiness of the sweet potatoes too.
Julie says
January 17, 2013 at 12:05 AMI haven’t had apples and PB in forever. Now I want some.
Meghan says
January 17, 2013 at 9:11 AMWithout a doubt, you should have some then!
Kat says
January 17, 2013 at 6:24 AMThat juice is to die for, I will try that!!
Meghan says
January 17, 2013 at 9:12 AMThank you, and I appreciate you stopping by and saying Hello.
Lot-O-Choc says
January 17, 2013 at 10:03 AMwow that juice is certainly orange! bet it was so refreshing.
Meghan says
January 17, 2013 at 9:30 PMIt was refreshing, although way too much work without an actual juicer.
Jen@HealthyFoodandFamily says
January 17, 2013 at 3:00 PMYUMMMM! It all looks delicious!
Meghan says
January 17, 2013 at 9:26 PMThanks and I appreciate you stopping by.
Katie @ Live Half Full says
January 18, 2013 at 9:55 PMYum, what a great day of fresh food!
Meghan says
January 20, 2013 at 9:55 AMThanks, and I appreciate you stopping by and saying hello.
Kristina says
January 21, 2013 at 10:10 PMhaa! I instagrammed my apple + peanut butter recently, and said the same thing – “tastes like kindergarten” 😉
Meghan says
January 22, 2013 at 6:51 AMI had forgotten how good apples and PB can be. Silly me; I had more yesterday too.
Heather @ Kiss My Broccoli says
January 21, 2013 at 10:30 PMOh dear lord, I can only IMAGINE the work that went into that juice…I’ve SEEN the amount of pulp that comes out of my juicer with just one carrot! But seriously? You definitely get the creative cooking genius award from me for throwing the pulp into that soup! I really need to just shake my thought of soups being too time consuming and not worth the effort…especially since the canned stuff is so salty and can be a bit sketchy! And NOW I’m craving cheese! …for the record, I totally would have polished off that plate all by myself as well! Oh and I totally get the eat a whole frickin’ pineapple thing…just like watermelon, poor little devils don’t stand a chance around me!
“holyfuckton” <- man, I have GOT to remember to use that! Lol
Cloey says
April 24, 2013 at 12:25 PMWooooow, the juice and the chips . Loveeeee … so whats in the blender apart from the carrots, I made out tangerine, what else, cause i sure am gonna try it, I dont mind the shitton of work. Everything looks good, I’m Jamaican, I’ve never heard of apples in soup so u know that my next stop 🙂
Meghan says
April 25, 2013 at 5:52 AMThanks for stopping Cloey! I love to see new names and faces, and I hope you come back soon. 🙂
Aside from the carrots, I threw in tangerines (bonus points because you are right), a blood orange, a little bit of water (so it would actually blend) and some ice because I felt like it should be chilled.
If you let me, I would add fruit to almost anything, and I hope you share some heritage secrets because Jamaican’s really known for some great spice rubs. The seasonings are amazing.