As I’ve mentioned in previous posts, I went on a “vacation” recently with my partner. I’m finally taking the time to chronicle that time away.
Spoiler alert: I didn’t like where we ended up. But, I still had a wonderful and memorable time, and I wouldn’t change it for the world.
But that’s why I’ve taken to calling my vacations “adventures”.
Here’s the play-by-play…which you’ll notice is mainly illustrated with food. That’s my life!
Oh yeah, I’m back!
This week’s recipe is another incredibly simple recipe, but I couldn’t help but share it after making it multiple nights in a row. It’s safe to say that I enjoy recipes that are stupid easy. Too many people think that healthy eating (especially veggie the part of the equation) is boring, but experimenting with fats, sauces, and spices is what makes clean and healthy food uber awesome.
I find these kinds of kitchen experiments exciting. It’s why I enjoy cooking. I know not everyone will discover they like roasted cabbage like I do, and maybe the spices aren’t for everyone, but part of why I share these easy recipes is to show how simple good food can really be!
Yesterday was my birthday (!!!) and I’ve decided that all of you deserve a gift…in the form of these Thai Curry Chicken Wings! They’re awesome. So finger-licking good.
I knew I would be sharing the recipe for these wings the minute I bit into them. They’re just that delicious. Of course, I promised my partner that I would make them again in a few days just to retest the recipe (that’s our secret code for “this food is so damn good I just want to eat it again as soon as possible without looking obsessed”).
Ever heard the phrase “Fat is Phat”? That’s what this fudge is all about. Because fat is good for you. End of story!
Before we get to the recipe, I want to make it perfectly clear right off the bat: I am not the creator of Phat Fudge. Mary, The Paleo Chef, is the genius.
This is simply a modded (modified) recipe that I’ve found I really enjoy and want to share with you! I absolutely don’t want to try and take the credit for the original creation. In fact, I heartily encourage you to check out the original first. Because the original is always best, right? After that, come right back here and check out my version. Make both. Compare. Rejoice at all the delicious phat fudge on your hands.
I’ve got to apologize in advance that I don’t have more to say today. I’m writing this post quickly before leaving on my vacation and scheduling it for later. Hopefully you understand why I’m in a rush!
I created this recipe a looong time ago while experimenting with leftovers and egg bakes. Like many of my early creations, I didn’t write down the recipe and therefore completely forgot I had made such a thing (even if it was totally delicious). That is, until someone going through my old Instagram photos (from over a year ago) asked for the recipe and I realized I didn’t have it.
Remembering how awesome it was, I decided I’d better test it again and post the recipe this time!
