Happy Friday triple F freaks!
I know I keep saying it but the weeks just continue to fly by. I mean, who would’ve thought that you could keep yourself so busy.… 🤷🏼♀️
Today, 
I just sent D to the gym by himself so I could get an early start on packing up the joint. I also woke up feeling a little fatigued so juiced up a bunch of celery and am letting all of that do it’s magic. Right before 
Item #1 on the agenda has been changed to “write your food fight post”.
Item #2: “do all of the laundry”
Item #3: “pack up all of your new kitchen tools in original boxes”. (Yes, I keep the original boxes. I’m a freak, I know)
Item #4: “wash the car”
Item #5: “pack up our clean clothes and suitcases”
Item #6: “cut Dandays hair”.
That can take awhile, I’m still new to it
Item #7,8,9: “make breakfast, lunch and dinner”.
Item #10: “load up the clean car”
Item #11: “clean everything up and give the place a good ol once over”.
Man, just writing that list made me tired. I’d better get to it but let’s have a quick break to get a smoothie in me that’ll fuel this post.
Some avocado, spinach, moringa, sunflower seeds, chia, and a half scoop of raw organic protein powder 😋. That should do it. Now check out what I have for you today…
Yep, you guessed right- onion rings! I’m usually not a big onion ring kind of gal. Much more of the crispy French fries kind of person but for some reason, homemade onion rings sounded so good this particular evening.
Super easy to make too!
Ingredients
2-3 onions (cut into rings)
Paprika
Garlic powder
Chili powder
Black pepper
Pink salt
1.5-2 Cups Almond flour
1-2 eggs
Measure all of the spices to your taste
Preheat your oven to 400F and cut your onions into rings…
Get out all of your spices and your almond flour…
Mix the coating thoroughly… grab a second bowl for your 2 eggs…
Dip the onions in the egg and then roll them around in your breading mix until fully covered. Place the breaded rings on a greased cookie sheet. I also added the chickpeas I prepared from two days earlier that didn’t quite make it into my falafel. Have you ever had crispy, seasoned chickpeas? Sooooo goooooood!
Pop everything in the oven for 15 minutes and turn the rings, then back in the oven for another 10 minutes.
While those are baking I started on a zucchini, green bean bake. Because we are staying in air B and B’s, I have to quickly acclimate to the pots and pans that are afforded to us. This particular air B and B only had a smaller frying pan to work with. I didn’t let that stop my creative leftover game though. Haha
I had made a pasta sauce a night or two prior to this and thought “I should make a zucchini kind of lasagna type casserole with all of this gravy”. Well, not only am I missing a casserole dish but we don’t eat cheese either, and I don’t eat noodles. So, I did what any good chef would do and improvised.
First, a layer of sauce, layer of zucchini, layer of sauce, layer of green beans, layer of sauce, zucchini, sauce, green beans… or something like that. The pan is all metal so is oven safe to bake right up with those onions rings.
My rings were crisping up nicely so I took them out of the oven while the casserole cassa-not finished baking.
In the mean time I whipped up some of my famous tahini white sauce dip for the rings 😋.
Here I am unable to wait until the bake was done before gobbling all of those rings. Dandays and I just called it our amuse-bouche (what did she just say)?
Second course was our cass-a- role nova bake.
Gotta go now… this list isn’t going to do itself…
Thanks for stopping by friends! I’ll be sure to check everyone out by tomorrow :)
Pura Vida ✌️