Weekly Wrap-Up; On The Go, Mostly

I have got to get these posts up more regularly; I have way too many pictures!  I tried to condense the best I could, but I have a lot to share.  I’ll try to keep my text brief to make up for the thousand(s of) words.

date night

I made the most of one of Adam’s elusive days off and took him into the city for a date.

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Greenpoint’s 5 Leaves provided perhaps the best meal we’ve eaten since the move.

I got a War of the Rosés to drink.

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Lillet rose, hibiscus syrup, sparkling rosé, orange bitters, sugar cube.  I would to go back for the drink menu alone; the Thor Collins is right up my alley.

I made a vegetable plate dinner out of an appetizer and side order.

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Chopped Black Kale Salad,

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w/ spicy anchovy dressing, aged gouda & hazelnuts.

Roasted Baby Squash.

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w/ dandelion pesto.  Both of my plates were divine and I ended up with more than enough (leftovers!) to eat.

For dessert we ventured across the bridge to the Big Gay Ice Cream shop.

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I got a bourbon ice cream and praline cookie sandwich.

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It was good but not OMG-good where I felt like I needed to eat the whole thing.  Adam’s Monday Sundae was definitely consumed in full though.

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twist ice cream/nutella lined cone/dulce de leche/sea salt/whipped cream.

kale, it’s what’s for dinner

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We scrambled my leftover chopped black kale into eggs with roasted corn, and parmesan cheese.

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Plus roasted kale chips on the side.

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This meal was so simple but so pleasant.  Corn in eggs rocks my socks off.

sweet corn, sweet, sweet corn

Even better than corn in eggs, is corn that arrives fresh at my doorstep.

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Please note: this product was provided to me free of charge.  All opinions are my own.

Amaize Sweet Corn is a rare bread of corn that is now available in select cities (including Buffalo).  Amaize Sweet Corn is created using traditional, natural breeding methods through hybridization (meaning it’s never genetically modified).  It is sweet and crunchy enough to eat straight off of the cob – I took a nibble and loved it – but I roasted mine instead.

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Discovering that you can roast corn in your oven might be the best thing that’s happened to me all summer; it is so flipping easy and mess-free.  I cooked my 1.5 cobs with Sriracha mayo and shredded Parmesan and the heat/salt went perfectly with the extra sweetness.

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For our protein we had “spinach soufflé eggs.”

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Just frozen spinach, chives, and Parmesan scrambled into eggs, but I whipped a little low-fat sour cream into the eggs before adding them to the pan and the texture was a total dream.

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this week’s breakfast

I’m still loving the Kashi, but this week’s ceral is Nature’s Path Heritage Flakes.

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It has good fiber and protein for staying power (5 and 4 grams respectively) and the flakes have a bit of sweetness.  Like the front of the box, I had my 1.5 servings with blueberries, unsweetened vanilla almond milk, and a drizzle of honey.

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I swear, there really was cereal under that mound of berries!

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food on the go

I was out of the house (alllllllll day) a ton last week so many of my meals were purchased/eaten out.  Some were better than others.

Whole Foods hot bar assortment.

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{B} The corn salad and tortellini that were hidden under the broccoli were nice, but the vegan Asian options on the left both had a strange aftertaste.

Starbucks Chicken and Greens Caesar.

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{A} Other than the high saturated fat (5 grams) the nutritional stats were pretty good (19 grams of protein, 340 calories including dressing) and the lettuce was nice and fresh.

A small Indonesian Peanut Saute from Noodles & Co.

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{C} I paid extra for “extra vegetables” and I still only had 4 pieces of broccoli.

Jr vegetarian burrito (rice, black beans, sautéed mushrooms/onions/green pepper, guacamole, sour cream, cheese, corn salsa) with queso and chips from Moe’s.

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{A+} Free chips and offering a jr-sized burrito earns them two thumbs up; I love Moe’s.

A little bit of tart froyo with the best peanut butter and toffee toppings (cheesecake, butterfinger, heath, reeses pieces, white chocolate, caramel) from Yogurtland.

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{A+} They are doing a Looney Tunes partnership so my spoon was shaped like Bugs Bunny.

Buffalo chicken slice from Pino’s.

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{B-} The crust was too thick and spongy.  From a nutrition standpoint, it’s great that the chicken isn’t fried and the cheese is very sparse but… I miss Zetti’s!

Webster’s Buyday

On August 12th we celebrated our 2nd year with Webster in the family.

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He and Adam split a (grass-feed, very expensive, awesomely marbled) steak.

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I tried to get pictures, but the man of honor housed his portion in about 2.5 seconds.

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We love him so much and are so glad he’s a part of our lives!

a new favorite thing

This is random, and I don’t have a good picture, but it must be shared.

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If you use a lemon dulce de leche popsicle as the “ice” in your plain seltzer it will be the best thing you’ve ever put in your face.

my parents are the best

My mom and dad are the coolest, and they spent the first week of August vacationing in Amsterdam.  They sent us a fun box of goodies when they got home –

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These wine gums have the perfect texture and the neatest packaging.

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Adam and I found actually eating this sprinkle stick thing to be terrible, but it was super fun to carry around.

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These gorgeous milk chocolates – like all European confections – put American chocolate to shame.

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And I can’t get an accurate picture, but this cardigan was the most fabulous shade of neon pink.

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when I dip, you dip, we dip

Blue Diamond recently sent me some crackers.  Yes, the nut company.

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Please note: this product was provided to me free of charge.  All opinions are my own.

Blue Diamond’s Artisan Nut-Thins® are a gluten-free cracker alternative.  They sent me Multi-seed, Flax, and Sesame to try.

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The serving size feels generous for 130 calories and the flavor I’ve tried was nice.  The texture is crunchy without being crumbly, so they are perfect for dipping.  So I paired the Multi-Seed Nut-Thins with a dip!

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Homemade Sour Cream and Onion Dip.

  • 1 cup caramelized onions  (I recommend using this method)
  • 2 Tbsp chopped chives
  • 1/2 tsp salt
  • 1 cup low-fat sour cream
  • 3/4 cup shredded Parmesan cheese

Fold all ingredients together in a large bowl until well-combined.  Reserve a few chives for sprinkling on top if you wish.

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It was amazing, evidenced by the fact that I ate the entire bowl by myself in less than 24 hours.

Do you celebrate any pet-centric holidays?

2 thoughts on “Weekly Wrap-Up; On The Go, Mostly

  1. Pingback: Weekly Wrap-Up; Lots Of Repetition | Eating Chalk

  2. Pingback: Weekly Wrap-Up; Fun Fruit | Eating Chalk

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