Food, Mental Health, Recipes, Uncategorized

Spoonie Cooking: Burritos

If you’re familiar with the Spoon Theory, you can probably guess what a spoonie is: Someone who has a limited amount of spoons. I live in a spoonie house, and have loved ones and friends who are spoonies. I’m making this post especially for a special spoonie in my life, who’s name shall remain annonymous, but they will know who they are, and hopefully in the process, I can help a few other spoonies get a new dinner idea while I’m at it. 

With a limited amount of spoons, often times dinner is the hardest meal because it’s at the end of the day, not to mention to a spoonie, the most important because spoonie’s often skip breakfast and lunch because we’re too tired. I understand how common it is for us spoonies to shirk off meals throughout the day. But at some point we have to eat. This meal is focused on getting that job done. It’s not particularly healthy, or unhealthy, it just is. But for us spoonies sometimes that’s all we need to keep on (mildly) kicking. 😉 

Without further ado: Burritos For Spoonies

You will need:

Your favorite hot, medium, or mild sauce for flavor. *I like Verde’s guacamole salsa, with tapatio coming in a close second.

Soft burrito shells

Cheese (preferably shredded)

Refried beans *one can

Ranch dressing for flavor

Paper plates *if you are lucky 🙂 

1. Take about half of a can of refried beans and put them on a paper plate. 

2. Add about 4tbsp of both your favorite hot, med, or mild sauce & ranch dressing.

3. Mix together with a fork.

4. Place two burrito shells positioned like the photo above on a new paper plate. 

5. Pour the mixture of refried beans & sauces into the each burrito shell using the fork, half and half.

6. Topple that thing with cheese. 

7. I hope I illustrated in the #7 photo how I fold a burrito, after that photo was taken, I rolled the rest of the shell over until it made a sort of funnel with one side folded up into the shell.

8. Take a breather. 

9. Microwave for 2minutes and 25 seconds. 

10. While microwaving throw the dirty paper plate in the trash, and put the ingredients away in the fridge. 

11. Be sure to let it cool before you take a bite, but viola! There you are. Hope you enjoy! ❤

Food, Recipes

Best Sandwich Ever AKA Egg IN Toast

Best Sandwich Ever AKA Egg IN Toast | DavsArtBest Sandwich Ever AKA Egg IN Toast | DavsArtBest Sandwich Ever AKA Egg IN Toast | DavsArtBest Sandwich Ever AKA Egg IN Toast | DavsArtBest Sandwich Ever AKA Egg IN Toast | DavsArtBest Sandwich Ever AKA Egg IN Toast | DavsArtEgg in Toast | DavsArtEgg inToast Sandwich | DavsArt


Food, Recipes

Brown Rice Pizza Dough

My fiance made this brown rice pizza dough for dinner some months ago. I was so impressed as he milled his own brown rice flour. But not to worry, you can buy brown rice flour ready-made. We were both a little skeptical to try a new pizza dough. If you are well versed in experimenting with different doughs you will know things can turn out very badly. But this turned out to be delicious! How to describe it? Well, it’s not a traditional pizza dough, it’s dense because there’s no yeast. It has a different texture for sure, kind of rustic and hearty, flaky when you bite into it, but sturdy enough not to break while holding in your hand. According to MyFitnessPal with the toppings we used, the 3 1/2 slices I ate came out to 563 calories in all, that’s only about 161 per slice! He used The Laughing Cow creamy swiss light for some of the cheese and a low fat mozzarella sparingly for the other part of cheese. But it was flavorful and filling. We thought, a caprese, or pesto on top of this crust would be excellent too. But really you could go wild and add any toppings you want.

We found the wonderful recipe HERE.

Hope you enjoy!

Food, Recipes

Homemade Crème Brûlée


My fiancé, I may have said this before, he is a food wizard. Last night he made Crème brûlée, we do not have a torch so he found a recipe for broiling the top so you get to crack into it like in the 2001 movie Amélie pronouncing taste for all life’s small pleasures: immersing one’s hand in a sack of grain, cracking the crust of a crème brûlée with the back of a teaspoon or skipping stones on the Canal St-Martin.


It truly is a luxury to live with someone who can whip up a dessert such as this, one that I’d never tasted before I met him. I’d only ever tried it in restaurants before last night but homemade is always more exciting. If you’d like to try this recipe too you can find it HERE.

Food, Recipes

Stuffed Eggplant
















1 large or 2 small eggplant

1/4 cup butter

1 medium onion > peeled > chopped

8-10 large white mushrooms > sliced

1/4 cup uncooked rice

1-2 carrots >peeled > chopped

handful of shredded cheese *optional > cheddar, mozzarella, your choice

Kosher salt *to taste

To Make:

  1. cook rice per instructions
  2. preheat oven to 350°
  3. cut eggplant lengthwise
  4. 1/4″ from edge carefully cut and scoop out center
  5. cube center portion > set aside
  6. parboil eggplant shell in boiling water for 5 minutes > drain > set aside
  7. melt butter in skillet > add onion, mushrooms, rice, carrots, the center of the scooped out eggplant > cubed > saute until tender *feel free to get creative here, can add a variety of meats, peppers, your desired choice of fillings.
  8. add rice to skillet > pinch of salt > mix well
  9. place eggplant shell in oven safe dish *we lined ours with tinfoil, can use cooking spray instead
  10. spoon sauteed stuffing mixture into eggplant shell > top with cheese *optional
  11. bake for 30 minutes or until eggplant is tender



Food, Recipes

PB2 Iced Coffee



Iced coffee, my morning love:

PB2 + hot cocoa + stevia + half & half + coffee + ice + blender.

All to taste.



Food, Recipes

Lemon Chickpea Kale Salad


Lemon Chickpea Kale Salad


1 can chickpeas *garbanzo beans, rinsed and drained
3-4 leaves kale, chopped *I like to take kale and while rinsing it under cold water squish and grind it up in my hands, gives it a less rigid consistency.
2 TBSP parsley, chopped
2 TBSP olive oil
1 clove garlic, chopped
1/2 lemon, juiced or 1 TBSP lemon juice *add more to taste
salt and pepper, to taste

Parmesan or Asiago cheese, grated to taste

To make:

In a bowl, combine chickpeas, kale, garlic, parsley, olive oil, and lemon juice. Add salt, pepper and cheese to taste. Toss everything together > mix well. *I like to take half of the salad and throw it in a food processor then stir it back in with the rest of the ingredients but that is totally optional. Cover bowl > refrigerate. Serve at room temperature or chilled.