My first long weekend as a worker bee was fabulous.  Friday through Monday were packed with fun (and food!).  Adam and I managed to spend a ton of time together.  <– heavenly  Here’s some of what we ate…

breakfasts

Breakfast in Park Slope with Adam and a girlfriend.

I got poached eggs with toast, hash browns, turkey bacon, and a mimosa.

Sadly our meals were all slightly burned and boring.  Win some lose some.  The iced coffee we got from Cafe Dada afterwards was a total win.

They have almond milk on their milk bar!

Speaking of almond milk, that’s what I put in my homemade iced coffee, cold pressed for the win.

Silk Unsweetened Vanilla Almond Milk.  Plus some maple syrup.

And almond milk went in my cereal too – Nature’s Path Heritage Flakes with bunches of blueberries.

That cereal has stayed my favorite for months.

Another day another coffee.  This time with a banana and fudge cereal bar.

The bar was de-lish.  I am eagerly looking forward to microwaving one and eating it warm.

lunches

Friday’s lunch at the office.

Leftover mac with sardines and broccoli.

And a Wallaby low-fat Greek yogurt with strawberry.

Hot bar date at Whole Foods in SoHo.

I choose 2 vegan dumplings, a scoop of macaroni and cheese, and made a salad with mixed greens, balsamic, olives, and blue cheese.

Plus Adam and I split a Raspberry Chia Kombucha.

dinners

It’s been crazy cold in our area recently and we’ve both been craving soup.  So I whipped up an Asian-inspired batch of the hot stuff.  With a creamy soft-boiled egg cracked on top.

It was so good I even recorded the recipe.

Asian-Inspired Soup; serves 2

• 1 Tbsp olive oil
• 2 fresh jalepeños, thinly sliced
• 1/4 cup sliced green onions
• 5 oz bok choy, sliced lengthwise in quarters
• 1/4 tsp all spice
• 1/4 tsp ground cloves
• 1/4 tsp cinnamon
• pinch each salt and pepper
• 3 cups broth
• 3 oz stir-fry noodles
• {Optional toppings} Sriracha, sliced green onions, soft-boiled eggs

1. Heat oil in a large pot over medium-high heat.  Add jalepeños, green onions, and bok choy to oil and cook until softened, 3 – 5 minutes.
2. Add all spice, cloves, cinnamon, salt and pepper to vegetables and stir to combine.
3. Add broth to pot and bring to a boil, stirring occasionally.
4. When the broth has reached a boil, add noodles to pot and reduce heat to bring the soup to a simmer.  Continue to simmer until noodles are softened, 3 – 5 minutes.
5. Serve and top as desired.

Another night we went all fancy (sort of) with polenta (sort of) stacks.

Layers 1, 3, and 5 were sliced polenta baked with dried basil and mozzarella.  Layers 2 and 4 were lean ground turkey sautéed with evoo, thinly sliced garlic, thinly sliced turkey pepperoni, and marinara sauce.

The pepperoni totally made it.  Roasted broccoli on the side.

And the last night of the weekend we did take-out from Yesterday’s Diner.

Adam and I split a turkey burger with mozzarella and french fries.  We love their turkey burgers.  And it helps that they send a juicy pickle and blue cheese dressing for dipping.

snackage

This section is full of love!  Like this snack plate of super sharp cheese with Honeycrisp apple.

Haribo Juicy Gold Bears became my favorite gummi.

The texture is perfect – chewy and firm with no teeth sticking – and they are sooooo juicy.

The rest of the treats are all mint based, since I’m having a total love affair with the frosty flavor lately.  The best froyo ever.

Mint with chocolate crunch, yogurt chips, and hot fudge.

A fabulous first trip to Emack and Bolio’s with Adam.

He got ice cream that he deemed the best he’s ever had and I went with a scoop of grasshopper pie frozen yogurt.

We also got a chocolate egg cream that was the best we’ve ever had.  We want to go back immediately.

Finally, a vegan mint cream cookie sandwich from Babycakes.

Are you a mint fanatic too or is it too toothpastey for you?