Monthly Archives: February 2014

International Festival 2014

We managed to raise even more than last year’s international festival! $5000 from the auctions alone! Auctioning off one of our male professors for board review sessions sparked an all-out war between two groups of girls (he has many female admirers). He went for $800. Twas an awesome idea and I’m super happy for the club. :D

We also auctioned off a dinner with one of our really attractive female professors, but since guys are hella cheap, that went for $150. $5k pays for 1/2 the amount of medications and supplies that we’d like to bring with us on the trip, so if anyone has anything they can spare…

Please donate here!

(Every bit helps!)

For the occasion, I made three different dishes to represent 3 different countries (from right to  left).

They were all rather well-received and I ran out of food pretty quickly, although not quickly enough to be able to sample all the food from everyone else (sigh!).

Our Hula/Tahitian performance was right after the dinner/auction, so I just changed in advance.

As the Mr. WVSOM coaches, we grabbed an auction number so we could rack up the price on the carwash/BBQ package they were being auctioned off for. They went for $150.

Our fashion show cast. :o

Our Hula/Tahitian group! :]

(The tutorial for the belts can be found here!)

Bollywood Fusion group!

I’m waiting on the pictures taken by the photographer so I can add to my stash of “pictures where I’m not eating.” (That’s mainly all she has of me.)

Before/After

(My inspiration.)

8.5 years apart.

She brings me immeasurable joy. <3

Apple Coco-Almond Cottage Cheese

I’m still on a mission to convince myself to like cottage cheese, but have come across the sad realization that it’s a really terrible idea to be eating it while you’re studying STD’s (C. albicans, I’m lookin’ at you >:[ ). Urgh.

Anyway, I’ve discovered that dressing up cottage cheese works wonders on tricking me into liking it, so hooray!

Apple Coco-Almond Cottage Cheese

~270 calories, 34g CHO’s, 10g fat, 20g protein, 6g fiber, 397mg sodium!

Ingredients:
-1/2 cup nonfat, small curd cottage cheese
-1/2 banana, sliced
-3 tbsp unsweetened applesauce
-1 tbsp almond butter
-1 tsp toasted coconut
-1 dash cinnamon

Instructions:
1) Combine everything together, mix and consume!

Ti Leaf Hip Hei

With the help of this and this, we successfully made hip heis (belts) for our Tahitian costumes! :]

Ti Leaf Hip Hei

Supplies:
-6 1-inch longgggggg strips of black fabric (long enough to go around where you’d like the belt to sit, aka hip-level ~1.5 times)
-2 bunches of silk ti leaves
-a good amount of patience
-the ability to braid

Instructions:
1) Cut the ti leaves diagonally into parallelogram shapes. The longer and fatter ones will make the belt puff up more, but you can definitely throw in some smaller/shorter pieces for variety!

For the record, I mostly cut mine like this (sometimes fatter though, for variety).

2) Tie a knot on the end of the fabric. I usually like to make a loop and then knot it so that you can hang it off your big toe (or a chair leg) to give it some tension as you braid. (The tighter the braid, the better it’ll look!)
3) Divide the fabric into 3 2-strip sections and start braiding! Give yourself about 8 inches so that you can use the braid to tie it around your hips.
4) Tie a knot just to make sure the braid will stay put.
5) Fold a ti leaf piece in half (hot dog style/whichever way makes the piece longer) and add it to the braid.
6) Cross over the leaf with your left hand and pull it tight! Then add another piece of leaf* and cross over with your right hand and pull it tight. You’re pretty much still just doing a regular braid, but adding a piece of leaf each time.
7) Keep braiding until it’s long enough to go around your hips.
8) When you’re done adding leaves, knot it off again, then braid the rest and tie it off.

*If you want a fuller belt, you can add multiple leaves per braid, but I was afraid of running out, so I didn’t. I ended up having enough to make a full belt though (I originally thought we’d only have enough to make half of one)! :]

And…just for kicks, here’s the close-ish-up of the armband and headpiece we made!

See what they look like on people! <3

Cake Batter Cookies

Once again, I tried to make these healthier, so here’s the recipe I adapted it from. (I pretty much just subbed in applesauce instead of using oil. It made em’ smell extra delicious!) Given the ingredients, these definitely have a cake-like consistency but they resemble cookies. :o I ended up with 40 cookies. :]

I had some left over so while I was tabling for International Festival yesterday, I brought it with me to bribe and/or guilt people into buying tickets. (No shame!) I managed to hustle a $20 donation out of someone in exchange for a blondie, so I’m feeling pretty darn accomplished.

You can make this vegan by subbing the eggs with “flax eggs” (each “egg” = 1 tbsp flax seeds + 2-3 tbsp water)!

Cake Batter Cookies

~58 calories, 11g CHO’s, 1g fat, 1g protein, 91mg sodium!

Ingredients:
-1 box of white cake mix
-1 tsp baking powder
-2 eggs
-1/2 cup applesauce
-1/2 tsp vanilla extract
-a ton of sprinkles (I didn’t use that many since I didn’t have a lot)

Instructions:
1) Preheat oven to 350.
2) Add cake mix + baking soda into a bowl and set aside.
3) Mix applesauce, eggs + vanilla in a smaller bowl. Whisk and pout into cake mixture.
4) Combine until it has a dough-like consistency.
5) Pour in a whole crap ton of sprinkles.
6) Spoon out 1 in. dough balls and spread them on a cookie sheet. Bake for 10-15 minutes.