HELP!!! Please tie my hands to the back of my chair. I cannot control myself from leaking more Life is Messy Kitchen behind the scenes. I hope by the time November 18 comes around, I’ve managed to at least keep the book cover a secret.
Goshhh! I could never be the Easter Bunny or the Tooth Fairy. I’m the worst secret-keeper in the galaxy.
Having cleared that out to assume no responsibility for third party damages, here’s a lil’ teaser of our trailer video:
Who’s excited about the full Life is Messy Kitchen mini movie now? I know right? It’ll premier this November 18. Bring popcorn.
A special thanks to Joey Loreto + Dorina Szabokelly + my cousin Karina Pallares + uber talented Sarah Tyler for this amazing video collab.
Flight attendants, please prepare for departure. Life is Messy Kitchen launches in ONE WEEK!!! Countdown will commence in 3-2-1…
This week, we are putting together the last puzzle pieces + hopefully pulling the last all-nighters of the year + finishing a very top secret coloring book with the tri-MC League (Marbel Canseco + Marcela Claudia Macias + yours truly, Mayi Carles).
Here’s a sneak peek… SHHHH!!!
Between Marcela’s jaw-dropping photographs + Marbelita’s killer design ideation + guest recipes from my favorite foodie friends + a ton of quirky illustrations hand painted by yours truly + your generous spread-the-words, I’ll be surprised if Oprah’s people don’t call. And shocked if you don’t faint from glee. (Bring a pillow to cushion your landing, just to be safe.)
By the way, if you have no intentions of owning a copy of Life is Messy Kitchen, HIDE YOUR KIDS. I repeat, hide your kids. If those lil’ supers see it, you’ll be screwed. Like when they see Lucky Charms in the cereal aisle. There’s no turning back. Don’t tell me I didn’t warn you.
Stay tuned for more Life is Messy Kitchen behind the scenes magic!
P.S.: If you would like to be a part of the Life is Messy Kitchen LAUNCH-O-RAMANESS for a chance to win cool prices + social media love from me + good karma calorie-free cookie points, shoot me an e-mail at email@example.com.
Trick or treat yo’ self with this Halloween meal special: Creepy Veggie Canoe with Bloody Sauce. Delicious + nutritious + a lil’ terrifying. EEK + yummy. All at once. It must be witchcraft.
This recipe is gluten-free + sugar-free. And if you omit the mozzarella, well you just got yourself a vegan feast.
It’s so easy to make, you gotta try it!
Cue the Alfred Hitchcock soundtrack. And let’s eat!
veggie canoe ingredients
- 2 large sweet potatoes, cooked
- 1 cup black beans, cooked
- 1 ripe avocado, cut lengthwise
- 2 tablespoons fresh cilantro, chopped
- 1 cup pico de gallo
- ½ cup mozzarella mini balls (optional)
- Bloody Sauce (see below)
veggie canoe directions
Step 1: Preheat oven to 400°F. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven + roast for 30-45 minutes. You will know it’s done when a knife can easily pierce the skin + the center is soft.
Step 2: Remove sweet potatoes from oven + slice each one down the center, like a jacket.
Step 3: Stuff the sweet potato with toppings. Pour Red Pepper Mole over the top. Serve + enjoy.
bloody sauce ingredients
- 1 tablespoons coconut oil
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon dried thyme
- ¼ teaspoon ground chipotle
- 1 medium onion
- ¼ teaspoon salt
- 3 cloves garlic
- 2 tomatoes, diced
- 1 can red peppers
- 3 Medjool dates, pitted
- 2 tablespoons raw cacao powder
- 1 tablespoon almond butter
- 4 tablespoon water
- 1 freshly squeezed lime
bloody sauce directions
Step 1: In a medium saucepan over medium heat, melt oil + add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions + salt, and cook until softened, about 5 minutes. Add garlic + tomatoes, and cook another couple minutes. If the pot gets dry at any point, add a little of the juice from the red peppers.
Step 2: Pour canned red peppers into the pot + cook for 5 minutes.
Step 3: Carefully transfer the mixture to a blender. Add pitted dates + cacao powder + almond butter + lime juice. Blend on high, adding water to thin as needed, until desired consistency is reached.
Step 4: Serve. Store leftovers in the fridge for up to one week.
i need your help
You might have heard, Life is Messy Kitchen comes out November 18. I’m overly excited + nauseous too. I really feel something BIG is coming. And I would like you to be a part of it. I really think this project has the potential to reach Oprah’s Favorite Things list. But I can’t do it without you.
If you’ve been following me for a while, or just joined in, this is your chance to play a big role in something real special. To see something go from nothing to a best-selling sensation that touches the lives of millions. And you’ll get to tell your grandkids, “Yeah, I was a part of that. I raised my hand first. I knew Mayi before she made it. When people still made fun of her videos. I was there, at the very beginning. Before Oprah.” LOL.
So, would you like to be a part of the Life is Messy Kitchen movement? I know you would do it just because, but it’s also nice to know there will be to cool prices + social media love from me + good karma calorie-free cookie points. You in?
Wait… seriously? You would do that for me? For Marcela Macias, my rockstar photographer? For Marbel Canseco, my genius book designer? For every artist + chef + foodie + mad scientist + blogger that left their mark in this book? You know what that means to us? Shoot me an e-mail to firstname.lastname@example.org + I’ll send you all the details my friend!
If this books makes it to… who know, The Ellen Show, it will be because of YOU!
The countdown to Life is Messy Kitchen has officially started. Thirty days. THIRTY DAYS!!! Save the date. November 18, 2014 is the day.
I can’t believ-able!!! This whole “I’m having a cookbook” thing is getting real. I’m excited, but nervous.
Excited because I can perfectly envision the Pitt-Jolie family cooking from this book. Nervous because I’ve never been on the Ellen show. If she calls, what am I gonna wear?
But all joking aside, so much love has been poured into this project that I can’t help but feel this, almost Nostradamus-like vision, for all the BIGNESS that’s coming ahead. Can you feel it too? And my heart is expanding in gratitude. And my belly is too, for all the good-for-me sweets I’m having this month. Cuz it’s not only my birthday month, but my favorite of favorites holiday EVAH: Halloween. And I made cookies. Cookies you can dip in deliciousness that the whole family will love to play with.
Psst… these are so yummy, the lil’ one’s (and hubby) won’t even tell they are made with whole food lovin’ ingredients. Sneaky.
Here’s how to make em:
ginger cookies ingredients
- ½ cup coconut oil
- ½ cup coconut palm sugar
- 1 organic egg
- ½ cup, plus 2 tablespoons unsulfured Blackstrap molasses
- 2 ¾ cups spelt flour or almond flour
- 1 teaspoon grated ginger root (adjust depending on how much kick you want)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- Wooden sticks (optional)
- Whipped Coconut Cream(see below)
ginger cookies directions
Step 1: Preheat oven to 325 degrees F.
Step 2: In a large bowl beat together coconut oil + sugar until it becomes somewhat fluffy + sugar begins to dissolve. Add egg + molasses.
Step 3: In separate mixing bowl mix flour + ginger + baking soda + salt + cloves + cinnamon.
Step 4: Combine wet + dry ingredients. You may have to use your clean hands when the dough becomes too stiff. When dough is smooth + all ingredients are evenly combined divide into two. Wrap each half in saran wrap + refrigerate for one hour.
Step 5: Between sheets of wax or parchment paper roll out each half of dough to about 1/3 inch thickness. Remove top sheet of wax or parchment paper. Use a cookie cutter to cut out shapes. Add a stick in the bottom + use the scraps to firm the back. Transfer cookies to a cookie sheet lined with Silpat. Freeze the cookies for about 12 minutes. Don’t skip this secret step. Bake for 12-15 minutes or until the cookies are golden + firm to the touch. Dip in Whipped Coconut Cream + enjoy!
whipped coconut cream ingredients
- 1 can of full-fat coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- zest from 1 orange
whipped coconut cream directions
Step 1: Place the coconut milk in the fridge + allow it to sit overnight. Take it out the following day + resume to the second step.
Step 2: Open the can + scoop out the hardened coconut mass that has gathered on the top into a bowl. The coconut water that remains can be used in any recipe that calls for plant-based milk so there is no need to throw this out.
Step 3: Grab either an electric or manual hand mixer + start whisking the coconut mass until you have a smooth cream. Add vanilla + salt + orange zest. Give it one last whisk. Serve immediately.
Any left-overs can be stored in the fridge for up to 1-2 weeks. It will firm up a bit yet all you need to do is re-whisk it before serving. It hardly gets any easier than that!
Enjoy + have a great weekend!
OMG, speaking of weekend, I’ll be filming the Life is Messy Kitchen trailer tomorrow. Be sure to follow me @mayicarles so you don’t miss the behind the scenes action. It’s gonna be sooooo much fun. I painted my nails + everything LOL!
This recipe started where all do, on an empty stomach. I was starving. S-TAR-VING!!! (You might need to know this about me in case we’re ever stranded in an elevator together: I can’t think + reason or speak when
angry hungry. I turn into the Hulk.) To makes matters worse, David had just returned from a 3 hour surf session, so he could eat a rhinoceros. DANGER DANGER!!!
This meal was a team effort. We put it together in less than 30 minutes. Tops. I can’t believable!!! God bless. Our marriage depended on it LOL.
These light + fresh Tropical Thai Lettuce Wraps made the most perfect lunch. We loved rolling our own thai “burritos”. Prep was a snap. We vacuumed them within seconds, not even a lettuce was left in the crime scene. Surprisingly, we didn’t feel stuffed or lazy afterwards. This one’s a keeper!
I imagine these sweet n’ savory rolls would be great for entertaining too. Easy to make ahead + have em’ waiting in the fridge until he party starts. KAPOW!
Scroll down to steal the recipe!
- 2 large chicken breasts, diced in small cubes
- 1 teaspoon cumin
- 1 teaspoon curry
- 2 tablespoon coconut oil
- Pinch of salt (I used Himalayan pink salt)
- 1 tablespoon soy sauce
- 1 tablespoon water
First clean the chicken. In a tupperware add diced chicken + cumin + curry + coconut oil + salt. Close the lid + shake shake shake. Refrigerate for at least 30 minutes.
When ready to cook, in a large sauce pan, at high heat, add chicken. Cook, until they brown on the outside. Then turn the heat to low-medium + add soy sauce + water. Scrape the edges + stir until the liquid becomes a sauce. Close the lid + cook for about 10-15 minutes
- 1/4 cup almond butter
- 1 tablespoon maple syrup
- 1/4 cup almond milk
- 1 teaspoon paprika
- Pinch of salt (I used Himalayan pink salt)
In a small sauce pan, at low heat, stir almond butter + maple syrup until it begins to smell + darken. About 1-2 minutes. Turn off flame. When the mixture is still hot, add almond milk + stir, until it blends + the mixture becomes smooth. Season with paprika + salt.
- Mango, diced in thin slices
- Carrot, shredded
- Red pepper + onion, cut in thin slices + grilled with olive oil
Serve with big lettuce leaves.
This is a self-serve recipe, plated separately so every person can customize their wrap.
Who’s making Tropical Thai Lettuce Wraps this weekend? Raise your hand!
Would love to feature your recipe remix on my Instagram feed, so be sure to tag @mayicarles + include the hashtag #lifeismessykitchen so I can see it.