Fresh Ricotta

If you had to pick your favorite food group, which would you choose?

Carbs are pretty wonderful

Salty sweet snacks like chocolate covered pretzels are addicting in a really scary way

But in my opinion, nothing pulls at my heart strings more than cheese does

Soft cheeses like fresh pulled Mozzarella, smooth and sour Chevre, rich Mascarpone, subtly sweet Buratta, whole milk Ricotta, tangy goat’s milk Feta, and creamy, oh so creamy, Brie. Not to mention hard cheeses like cave aged Gruyere, smoked Gouda, sharp Cheddar, and thinly grated Parmesan

If I could spend my life making and testing cheeses I would choose this career above all else. Probably.

I would also like to name paint colors – but I’ll save that story for another day.

Since I have had more free time this summer, I tried my hand once again at cheese making. Remember when I made Chevre?

I thought I would try again with a soft cheese so I set my sights on Ricotta.

Sweet Ricotta Spoon Bites – 1. Ricotta, Sliced Strawberry, and a dash of Dark Chocolate Cocoa Powder 2. Ricotta, Salted Pumpkin Seeds, with a drizzle of agave nectar

To make: Mound fresh ricotta into a Tablespoon or teaspoon, depending on your preference. Slice strawberry on the diagonal and place on top. Sprinkle dark chocolate cocoa powder on top for that finishing touch!

To make: Mound fresh ricotta onto Tablespoon or Teaspoon. Cover top of mound with lightly salted pumpkin seeds. Drizzle with agave nectar or honey – depending on your preference!

Why ricotta? Because pretty much every store bought ricotta is really flavorless, grainy, clumpy mush disguised as ricotta. And this is me putting my foot down.

Before embarking on my experiment, I did a little research on different cheese making techniques, types of milk, the differences in using white vinegar to curdle the milk versus lemon juice. I did this all while I was supposed to be helping Matt make a glass rack for our developing home bar. He was all like “hey get off the computer and help me saw these pieces of wood” and I was all like “CHEESE IS MORE IMPORTANT THAN LIFE.”

So we compromised.

I grabbed my laptop and sat in the backyard with him, all the while complimenting his sawing skills.

So here’s what I learned about ricotta making

Milk Options:

First off, try to use organic milk when at all possible, most stores offer it these days and organic dairy means no added hormones. That being said, let’s continue.

Raw, unpasteurized milk will produce the most curds. And it’s the closest you will get to milk fresh off the farm. This is the most expensive milk, and it is often times hard to come across, but I believe it will give you the best chance at making good cheese because of its pure form.

UHT Milk (Ultra High Temperature), milk that has been heated to 275 degrees, should NEVER be used because the pasteurization process has killed every shred of life in the milk. Using this kind of milk will kind you tiny weak curds that don’t stick together.

Pasteurized milk is your best option if you’re on a budget, or if you don’t have access to raw milk.

Acid Options:

Buttermilk is a good option, other than the fact that you need to add a significant amount to make your milk curdle. 1 cup of butter milk to every 4 cups of milk. So what? This just means that your cheese will end up having a distinct sour tangy flavor, which isn’t necessarily a bad thing, unless you are planning to use the ricotta in a sweet application or if you just don’t want your cheese sour.

Lemon Juice is one of the most popular choices, and I have used it many times due to the fresh flavor it imparts into the cheese. But there are a few arguments against using it as well. First, because not all lemons were born equal due to growing conditions and the variety of the fruit, their acidity levels can vary greatly creating a guessing game about ratios and leaving you will a potentially inconsistent product. Also, if you end up having to use more lemon juice your cheese will have a strong citrus tang – which is pretty delicious and lends itself to a ricotta that you will want to dress with fresh herbs and eat by the spoonful, but like with the buttermilk, this cheese won’t do your sweet dishes or your ravioli any favors.

White Vinegar is my favorite acid to use. It has a consistent acid level so the measurement will be the same every time. You also won’t have to use a significant amount so your ricotta will have an ever so slight tang, but not enough to overpower the gorgeous clean flavor of the milk.

Temperature Options:

Some people swear by a specific temperature of 180, which is all good and fine, but I have discovered that there is virtually no difference between 170-185. I just aim for 180 and hold it right around that temp.

Too much lower than 170 and the curds won’t set correctly, anything higher and you risk scalding the milk – and trust me, nothing is worse than try to clean burned milk from the bottom of a pan.

This is what you want your pot to look like, easy clean up means more time to stare at your baby ricotta curds.

Ok, now that I have given you all a brief lesson in cheese making, let’s get started!

What you’ll need:

1/2 gallon of milk

8 Tbs. Distilled White Vinegar

1 tsp. Salt

Cheesecloth

Thermometer

Colander

Pot

Bowl large enough to hold colander

What to do with it:

Place milk in a pot with your thermometer and heat on medium to roughly 180 degrees, this will take about 20 minutes

Make sure to stir every minute or so to decrease the chance of your milk burning on the bottom OR boiling over

Remove from heat and add vinegar, one tablespoon at a time, stirring gently

Add salt, stir once more, very carefully

Let sit for 5 minutes

Line a colander with cheesecloth and place inside a large bowl

Slowly pour what is now curds and whey into the cheesecloth and allow the whey to drain for 20 minutes

I would say 20 minutes is the ricotta sweet spot, at this time you will have small, tender curds that will spread with ease and won’t be super runny. This is the ricotta to use in things like ravioli, lasagna, or on pizza.

For even softer cheese, only allow to drain for 5-10 minutes. This will give you extremely creamy ricotta that you will probably eat straight from the cheesecloth…and without a spoon. That’s how wonderful it will be.

If you want your ricotta to be super firm, let it sit and drain for about an hour. I haven’t ever let my ricotta sit this long, but from what I’ve read this is the best ricotta to use for pastries and gnocci.

Don’t let it drain for much longer than an hour otherwise you will end up with ricotta that is just too dry.

Tip: If you accidentally drain your ricotta too much for your liking, you can use some of the whey that has drained out to rehydrate your cheese. Simply pour it back over and allow to drain for just a minute. It’s not the perfect solution, but it definitely will improve your ricotta more than anything else.

You can also save your excess whey, because you will have a ton of it, and add it to your oatmeal for an extra protein boost. I’ve also heard of people mixing it with fresh pressed juice and even with powdered chocolate milk and Tang. I’ve never done any of these things, so if you do, please let me know what you think!

Sauteed Zucchini, Fresh Ricotta, and Lemon Rind
Get the recipe here

Homemade ricotta will last for about a week in the fridge…but mine has never lasted more than a day.

And I suspect yours won’t either.

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RAW Food Challenge Day 5

Today, it’s Friday.

Friday is glorious for me because it’s the start of my weekend.

Friday is also tragic for me because it’s the end of my weekend.

I’m in school Mon-Thurs and then I work Sat, Sun, Wed

I usually try to make Friday count by doing fun stuff around the city, but every once in a while, I have to spend my Fridays doing domestic stuff. Like laundry, cleaning the house, scrubbing the stove, ect.

Today is that Friday.

Since pretty much every other day I’m up between 7:00-8:00am, I slept in today.

Until 11:00!

I probably could’ve gone longer, but that’s when Matt, my main (and only) squeeze, text me asking how I slept. I told him I was still sleeping and rolled over for another 30 minutes, just ’cause I could.

When I finally deemed it an appropriate time to get up I made myself a cup of coffee, played with Fletcher, and lounged in my silky robe (scandalous).

Fletcher has lazy mornings every morning. Lucky boy.

After a long hot shower where I sang Lana del Rey at the top of my lungs, or I rather, in my best chilling soulful voice, I got dressed and discovered that I can put my belt one notch tighter! This raw challenge is doing some unexpected good!

I think its time to invest in a new belt, since this one is hanging a little too much now. Such a shame since this has been my go to leather belt since the day I found it for $7 at a thrift store!

Breakfast: Berry Banana Smoothie

When I started thinking about breakfast, I looked through my fridge and saw that all my raw food has really been dominating every square inch of it (sorry roomies)! Part of the problem is the half full containers of fruit and tomatoes. I wanted to clear up some space so I pulled out the blueberry and strawberry containers and dumped them in my blender to make a nice berry smoothie.

I pulled out my almost empty jar of almond milk and a frozen banana, for good measure.

In my opinion, there is nothing better than fresh semi-tart blueberries. I may or may not be know for going through entire containers of them in one sitting. (Better blueberries than chocolate though).

I blended everything together for a minute, by everything I mean:

2/3 cup of Blueberries

10 medium sized Strawberries

1 Frozen Banana

1 1/2 cups Raw Almond Milk

4 ice cubes, optional

Gosh, I really do love smoothies in the morning.

Perhaps another reason I love this smoothie so much is because it matches the color of my walls.

A short story: When my mom was pregnant with me, her and my dad decided they wanted my gender to be a surprise so as a result, they chose to paint my room yellow (because a boy would love to grow up in a bright yellow room, obviously). Then, when I moved into my first apartment, I shared a room with another girl and the color that coordinated with both of our bed spreads was yellow, who woulda known? Now that I am in an apartment that allows me to paint, in a room to myself, I decided to fulfill what my childhood deprived me of, a pink room!

Speaking of which, let me give you a short tour of my humble abode, or at least just a tour of my room.

Anyway, back to my smoothie!

Oops, I guess there’s nothing to get back to!

Lunch: Ants on a Log

This meal was inspired by my sweet baby-angel younger sister, Julia. When she was in kindergarten she participated in an after school program, Cubbyville, where once a week they would have little cooking lessons (mostly done by the teacher), nevertheless, I thought it was such a cool idea to expose kids to how easy it is to make healthy food. It was adorable because every day after that class, Julia would come home with her “recipe book” of what they made that day so she could excitedly show me her latest food project.

Ants on a Log was the cutest, so thank you Jules for the great idea!

You start with some freshly rinsed celery that has been patted dry

Fill in the celery with your favorite nut butter, I couldn’t choose between almond and peanut, so I did a few of each!

 

Top with some delicious and raw sun dried raisins

 

Oh gosh, munching on these made me feel like I was a little kid again!

Dinner: Thai Inspired Salad with a Peanut Butter Vinaigrette

My mother is the Salad Queen. Hands down, nobody can put together a salad like her. Whether the main vessel is lettuce (or greens), or pasta, or potato, or egg, or fruit, or meat Momma Kerley can make one composed dish. God bless her.

This is the raw interpretation of one such salad, minus the shredded chicken.

I’m sorry for the wacky lighting in some of the pictures, it was getting dark so I had to use flash in some of them!

The ingredients are simple, and not exact:

Romaine Lettuce

Grated Carrot

Bean Sprouts

Snow Peas

Green Onion

For the dressing:

2 Tbs. Raw Peanut Butter

2 Tbs. Apple Cider Vinegar

2 Tbs. Agave Nectar

2 Tbs. Sesame Seeds

2 Tbs. Water

Normally, I make this with Balsamic Vinegar and sugar in which case the sugar content would be lower, but I upped it in this recipe since Apple Cider Vinegar is so pungent! This is all to your taste, of course!

Before mixing ^

Top with a big handful of cilantro and its ready to eat!

I had a very nice and relaxing day by myself, I’ll tell ya, sometimes I really enjoy having time alone. Even if that means I just putter around the house bleaching my sink, vacuuming the rugs and cleaning out my desk drawers. I felt very productive and accomplished.

Lucy and her friend came home a bit ago and are making molten lava chocolate cookies, so I have barricaded myself in my room to avoid the temptation!

Wish me luck for the next 2 days where I will be surrounded by non-raw food at work! Lordy!

RAW Food Challenge Day 4

I’ve made it to the halfway point!

Wahooo! Yippee! Yaahaaa!

I woke up a little late so I drew inspiration for my breakfast and lunch from the blogger who gave me the idea to do this Raw Food Challenge in the first place. Her blog is awesome, it’s one of my favorites right now!

Breakfast: Banana Almond Butter Roll Up (AB&B Roll Up)

This took about 3 minutes to make and just about as long to gobble down, its a sweet little play on a PB&J roll up, ‘cept I used Almond Butter (AB) and (&) Banana (B) rolled up in a red chard leaf.

So easy, you see?

My breakfast went a little something like this

Because I was running a little late, I was eating super fast. Raw nut butters tend to be a little drier, and therefore stickier on your tongue, than processed nut butters. Red chard leaves stick reallll well to nut butter. That being said, there I was trying to eat as quickly as possibly, not chewing as much as I should cause I was doing some last minute reading for class. All of a sudden, I swallowed a big bite and started to choke because some almond butter was left on my tongue and a piece of chard leaf stuck to it. I freaked out trying to cough it up and ended up having to fish it out with my finger.

This was not the best way to begin my morning.

So please, to anyone who tries this, chew your chard thoroughly and be careful.

On a much lighter note, it was raining again today so I threw on my favorite leather ankle boots, a nice long sleeve shirt, and my heaviest coat.

Off to school with my lunch in my bag!

Lunch: Apple, Raisin, and Pecan Pie in a Jar

It is well established in my family that my grandma is the best baker around. Every holiday season she whips out phenomenal, in a crust. You name it, she can make it taste unbelievably good inside a pie.

My favorites:

Strawberry Rhubarb

Pumpkin

and her Pecan Pie

The pecan pie took a few years to grow on me, but now that it has, I can’t get enough. So really, its a blessing to my waistline that my grandma only makes them once or twice a year.

The blogger who inspired my breakfast inspired me once again for lunch. Pie in a Jar.

But it was my grandma who inspired the pie filling

 

Here’s the rundown on layering:

1/4 cup of raw oats

3 small handfuls of pecans

1/4 cup raisins

1/2 tsp. Agave Nectar, optional

1/2 of a Granny Smith apple

1/4 cup of raw oats

1/2 tsp. Cinnamon

1/2 tsp. All-Spice

1 cup of Raw Almond Milk

Let it sit in the jar for 4 hours to soften the oats, pecans, and raisins

I made it in the morning and kept it in my purse and flipped it over after about 2 hours so that the oats on top could soak

I ate it while sitting on the floor waiting for my afternoon class and it was all I could do to not scream out in joy at how good this was!

This is a recipe I will carry with me long after this challenge. It is a GREAT meal to travel around with because it’s all contained.

Just remember to pack a spoon!

Dinner: Corn and ‘Cado Salad with a Creamy Cilantro Dressing

I know there is controversy over corn because of GMOs ect ect

But today, I don’t care.

I was craving it. BAD.

I started constructing a salad around it because a cob of corn was a $1 at the corner produce market. A dollar!

Along with the corn, I chopped up some:

Red Onion

Red Bell Pepper

Grape Tomato

Avocado

I was about to add some cilantro in there, but then I thought, wait! what am I gonna do about dressing?! Why don’t I make a gorgeous green dressing with it?

Despite my almond milk, I’ve been craving something creamy, especially in the dressing area so I put the salad on hold to make a nice creamy cilantro dressing.

It went a little something like this:

1 cup of Sunflower Seeds, soaked (I soaked them for an hour, but you should do it for longer)

1/3 cup Olive Oil

1/2 cup Cilantro

1 Tbs Himalayan Pink Salt

3 cloves of Garlic

1 Tbs. Cumin

1 cup of water

Yes, I poured olive oil straight on my counter.

Oh the things I do for you all.

I blended that all together in my food processor, tasted it, and determined it was missing something.

But what?

A hint of citrus, that’s what

So I used 1 tiny lime that I had, plus the juice of half a lemon. It’s your choice of which citrus/exactly how much. I like my stuff real bright and fresh, so I was heavy handed.

I am really a fan of beautifully shaded green dressings

Finally, my dish was complete.

A little fresh cracked black pepper and it was ready!

(I added the dressing on after cause I thought the salad was just so beautiful!)

Today. my energy level was pretty high. I felt really good and productive. The on and off rain couldn’t hold this girl down! I think I also feel great because this challenge is all downhill from here. While it’s been a lot of fun so far, it’s also been mentally draining trying to think of filling, healthy, and nutritiously satisfying meals that are all raw.

Do any of you have some good raw recipes I could try on days 5, 6, and 7? I’d love to hear them!

RAW Food Challenge Day 2

Hello all!

Today is Day 2 on my raw food journey, I’m jazzed!

I woke up at 7 this morning feeling great, just a little tired since it was 7 and I went to bed late (pretty much the story of my life).

I made a tasty batch of Almond Milk with the almonds I’ve been soaking and was so captivated by the taste I decided to build my breakfast around that!

This is what my almond milk looked like before I strained it

Since I’m not a breakfast person, I wanted something that wouldn’t feel too breakfast like, something that I like eating any time of the day. Then it hit me, a smoothie!

Breakfast: Banana and Two Nut Smoothie

This recipe is great cause it takes literally 5 minutes and is so simple!

This smoothie consists of

2 Frozen Bananas (or fresh bananas, and then include ice. I used frozen to kill 2 birds with 1 stone)

1/2 cup Raw Peanut Butter

2 cups Raw Almond Milk

1/4 cup of Raw Almond Meal, optional (I did this to get a little more texture and protein)

I love the color banana skins turn when they’ve been frozen, its the perfect mustard yellow!

The one thing I hate about frozen bananas with the skin still on is what a pain in the butt it is to take frozen skin off!

Toss those 3 (or 4, if you include the Almond Meal) ingredients into the blender and let it run for a minute or so

Then pour it into a glass and enjoy!

Lunch: Kale and Good Stuff Salad with Sweet and Seedy Apple Cider Vinegar Dressing

Tuesdays are my long day at school, so I decided to buy lunch on campus. We have a salad bar that I frequent about 2 times a week, so I know they have a nice selection of produce to eat. The one thing I was worried about was the dressing situation.

Def haven’t seen anything raw in that department. So I made my own and packed it in a tiny 1 oz glass jar this morning.

My recipe is not exact but roughly it goes like this:

2 parts raw, unfiltered Apple Cider Vinegar

2 parts Cold Pressed Olive Oil

1 part Agave Nectar

1 part Chia Seeds

Mix together in a bowl, adjust quantities if needed, and put in glass jar for transportation

As I was packing up my dressing, I started thinking about all the things I could have on my salad today; corn, green beans, carrots, peas, edamame, chickpeas, raisins, sunflower seeds…and then I realized NONE OF THAT IS RAW! The place on campus blanches all the veggies, the raisins are probably not sun dried, and the sunflower seeds are toasted.

SHOOT.

So I hurried my butt up and threw together a salad. Here’s how it went:

Started with some Kale then added:

Diced Cucumber I had leftover from yesterday’s lunch

Clover Sprouts

Blueberries

Halved Grape Tomatoes

Broccoli Florets

Mushrooms

Avocado, lots and lots of avocado

And a big handful of Raw Hulled Hemp Seeds

I inhaled this, that’s how good it was. I eat every single one of these things raw all the time so it just made sense to make them into an awesome salad!

Snack: Sliced Watermelon and Kombucha

Breakfast this morning seriously filled me up, so I didn’t even need to eat my snack until the interim between lunch and dinner, and even then I wouldn’t have classified myself as starving. Protein early in the morning is the way to go.

Sidenote: I will be drinking a Kombucha everyday with my snack, because I like them, they are raw, they are good for you, but mostly ’cause they were on sale at the market, $5 for 2, when normally they are $4 each.

Today I went with GT’s Trilogy, which has a nice pungent gingery taste

I had half of that baby watermelon left over from yesterday as well, so I sliced it up to go along with my drink.

Dinner: Fiesta Stuffed Bell Peppers

Growing up, my mom used to make these amazing stuffed peppers that I crave to this day. She would take a bell pepper; red, orange, yellow, or green and fill them with a mixture of beans, rice, onions, corn, and ground beef or turkey, all of which was cooked in a slightly spicy sauce. She would top with a generous amount of shredded cheese and then put them in a deep skillet with a couple inches of water and let the steam slightly cook the bell pepper which simultaneously melted the cheese.

That was my inspiration for dinner tonight.

I found these adorable tiny orange bell peppers at my corner market for only 59 cents!

I cut the tops off of them and cleaned out their guts

Then I stuffed it in layers, starting with some raw garlic hummus I made

After the hummus went:

Green Onions

Sprouts

then some homemade Pico de Gallo

I made my Pico de Gallo with:

Grape Tomatoes

Cilantro

Red Onion

Lime Juice

The best part about the stuffed peppers my mom makes is the melted cheese on top. One of the hardest parts about going raw is not eating cheese, since I love it so much.

I was sorely craving some cheese on top when I remembered…Nutritional Yeast! It’s known for its cheesy flavor! A few of my friends reminded me that it’s raw so I bought some a few days ago. A healthy sprinkling of that on top, and my fiesta peppers were finished!

Today’s meals were great and minus the prep work of the almond milk and hummus, the construction of my each one took less than 20 minutes. Having the extra protein this morning certainly made me feel more alert, however, my lack of sleep caused my body to ache all over. I’m gonna head to bed soon and get a proper nights rest to circumvent feeling like this tomorrow!

My goodnight questions to you are, what are some of your favorite hummus flavors? And how do you use nutritional yeast?

RAW Food Day 1

Today is my first day of my RAW food challenge!

I woke up this morning freezing cold, which made getting out of bed a rather harsh experience. Especially since I was getting up 30 minutes earlier than I usually do to make my breakfast.

That has been the first adjustment on this challenge. Normally, I just drink coffee in the morning and then go about my merry way until lunch at about noon. So the act of eating at 7:30 in the morning was a little tough. But I’m really excited about what I made!

Breakfast: Overnights Oats, Fruit and Seeds

1 cup raw overnight oats

1 apple of your choosing, I went with Fuji

3 Tbs. Chia Seeds

1/4 tsp. Cinnamon

1/4 tsp. All-Spice

1 Tbs. Agave Nectar

Best part? This is super easy to make

1. Soak your raw oats in water the night before, just enough to cover the amount you will be eating

2. Chop up an apple

3. Measure out your Chia seeds, agave nectar, cinnamon, and all-spice

4. Mix together

5. Devour

Snack: Raw nut mix and Kombucha

I have school on Monday’s from 9-11 but today I am going to be out and about working on a few articles for the magazine, so I thought it would be good to pack something to munch on. I erred on the lighter side and went with a mixture of raw:

Sunflower Seeds

Walnuts

Pecans

How to make it?

1. Put nuts in a Tupperware

2. Close with lid

TA-DA!

Then, I pulled a Kombucha out of my fridge, I went with GT’s Passionberry Bliss for today.

I packed these in my bag and left for school. Easy. Healthy. Tasty.

Lunch: Fruit and Veggie Salad with a Homemade Tahini Dressing

On the bus ride home from school I started thinking about what I was in the mood to eat for lunch. I knew I wanted some sort of a refreshing salad, and something with the Tahini sauce I made this morning. Then I thought, well, cucumber, tahini and dill taste good together. Cucumber and watermelon taste nice when paired together. Watermelon and Asian pear are a wonderful combination. And then I decided that some jicama would round the dish out quite nicely! Thus, my lunch was born!

This is extremely simple to make, start with:

1 Cucumber

1/2 Jicama Root

1/2 of a small Watermelon

2 Asian Pears

A hearty handful of fresh Dill

Homemade Tahini dressing to taste

Dice all the produce into bite sized pieces and put in a plate

Use a heavy hand to sprinkle Dill on top of it all

Top with a few Tbs of Tahini

I ate quite a bit of this because it was so yummy!

Dinner:

I wanted my first dinner to be something unique and a a bit of twist on an old classic. What’s more of an old classic than pasta?!

Raw pasta? Yup. Raw fettucini in fact. Vegetable fettucini.

How did I do it?

I used my handy dandy vegetable peeler…and after I got past the peel, I just kept going!

I wanted lots of color so I used:

1 Zucchini

1 Yellow Squash

1 large Carrot

and about 4 stalks of Asparagus

The asparagus proved to be a little hard to peel because of those most wonderful tips, so I just chopped them off and saved them to top my pasta with!

Now let’s get a little saucy with it.

What kind? Marinara, obviously.

I really enjoy roasted red bell peppers added to my marinara, so I decided to spice up my marinara with some raw bell peppers.

I kept the sauce simple by using:

10oz of grape tomatoes

6 cloves of garlic

1 whole red bell pepper

and a pinch of salt

I threw them in my little purple food processor and chopped it for a few seconds, tasted it and whew! That garlic sure did make the sauce spicy!

I finished the meal by putting my fettucini in a bowl, topping with my sauce and then garnishing with some roughly chopped basil.

Super good and incredibly fresh tasting and only took about 20 minutes to make.

My one qualm, it was cold. (Duh, its raw). But it’s cold out right now, and cold vegetable pasta just doesn’t warm you up the way normal pasta does. But hey, I guess that’s what blankets are for!

As the end of Day 1 fast approaches, I gotta tell ya, I’m feeling pretty nice. I’m a little tired (but then again, I only slept 6 hours last night), otherwise, I feel decently energized. Tomorrow, I’m gonna try to eat a little more of each meal, because I definitely didn’t eat 6 pounds today and I got super hungry a few times throughout the day.