I'm in week 2 of my attempt to wash my hair every other day, and I've come to one conclusion.

I like shampoo. I look forward to my shampoo days. And they're only 2 days apart!

Last week I showered every day, but just wet my hair rather than lathering up on Tuesday and Thursday. This week I went one step further and not showered on my off days. I didn't work out on those days, so I wasn't totally gross!

Everything I've read tells me that this is just a transition period, and that eventually my scalp will stop creating as much oil as it is now. And that it can take any where from 6 to 12 weeks!

I am determined to make it through for a few reasons:

• my hair ends are very dry. Since I would like to grow it, not drying it out with chemicals every day can`t be bad
• reduce water consumption and waste from shampoo and conditioner bottles
• eventually get to alternatives, such as solid shampoo bars or baking soda and green tea rinses

I feel pretty oily and gross on the days that I don't shampoo, but I've dealt with it by buying a scarf and some headbands. I don`t think it looks all that bad. It just feels yucky.


How often do you wash your hair?

I was in the mood for a crunchy snack while I was at the grocery store, so I picked up a package of crispy rice crackers. I was a little shocked and dismayed by how much package was involved for these small little chips.

Look at all this packaging!! Source

So I went on a little internet hunt for some crispy rice cracker recipes!

I mishmashed a bunch of recipes together (including the Homemade Senbei Japanese Rice Crackers at Ivy's Feast, Crispy Rice Crackers at Tess's Japanese Kitchen and Homemade Rice Crackers with Nori at Tes at Home) and came out with a really simple recipe. Plus, they go really great with my cousin's Hummus dip! I am hoping to experiment by adding some different flavours like cheese and bbq, and maybe trying to make crispy quinoa crackers, but I'm taking baby steps with this.

I also came across these Best Snacers (and Breeze) ever on Making Love in the Kitchen. They weren't really the type of rice cracker I was looking for, but I'm keen to make these. Plus, if I can really substitute quinoa in these, I'm a happy girl. I love quinoa!

But for now, my version of Rice Crackers.

3/4 cups rice flour 3/4 cups cooked Japanese rice 2 tbsp vegetable oil   0.5 tsp salt 4 tbsp cup water 2 tbsp sesame seeds

Preheat the oven to 400.

Combine the rice flour, rice, vegetable oil and salt in a food processor. Pulse until finely ground. 

Fine ground rice, flour, oil and salt

While the processor is on, add the water.

The water made the dough very sticky

Transfer to a bowl and add the sesame seeds. Knead to combine.

Make 3/4 inch balls of dough. Cover with rice flour and press with the bottom of a glass or bowl.  I found they were best when they were about 1/8 inch thick.

I used LOTS of rice flour to keep these from sticking

 Bake for 5-7 minutes on each side or until slightly brown.

The engineer in me hates that they are not uniform

I was pleasantly surprised how delicious these were!! I figure these are healthier than the store bought ones (though I haven't confirmed this yet) and they produced zero waste, thanks to the bulk food store and my homemade drawstring bags! I call that a big success!

Note to self: Put white crackers into a coloured bowl next time!