How is everyone’s year going?? So far, the word for my 2017 is tasty.
Here are some culinary highlights from the first week…
Coffee first, always coffee. Espresso roast and chocolate milk before work.
I also had the best iced latte of the year from Birch; their shots are extra strong and roasty.
Adam and I both had Monday off of work and we started our new year with a trip to Serendipity 3.
Veggie chili for my lunch.
I kept lunch boring because I was focused on the main event – sundae funday! A giant scoop of peanut butter pie with hot fudge and bananas. <– swoon city
Work lunches were centered around a box of free product review samples I received from ips snacks. The snacks – crisps and popcorn – are all made with whey protein and pack at least 5 grams of protein for </ 150 calories.
I have to admit that I liked the snacks a lot more than I was expecting to. The salted popcorn was honestly the best bagged popcorn Adam or I have ever tasted! It was filling, satisfying, and totally delicious. The chips would rate poorly if I compared them to chip-chips, but score a 9/10 as snack crisps. Very few snacks, especially ones that pack less than 200 calories, keep me full enough in the afternoon that I don’t consider gnawing my own arm off on the train, but these did the trick.
I packed crisps and fruit to pair with toasted turkey and cheese cafeteria sandwiches. BBQ chips and a cara cara.
Sea salt and black pepper chips and an Asian pear.
Snack attack. Popcorn and a honey kolsch.
Yogurt bowl with plain Greek, chocolate tahini, sliced snap dragon apple, chia seeds, cinnamon, and sweet and spicy pecans.
I was killing it with dinners this week. Three different veggie-forward, flavor-loaded, 10/10 dishes! When I made fried green onions last week I saved the infused oil and that’s what I used for cooking this week. First, a simple salad to start off the new year.
Oak leaf lettuce, TJ’s Greek-style feta dressing, cucumber, dill, and roasted chickpeas. With hibiscus kombucha on the side.
Next up, spicy cabbage salad with turkey and peanuts from Bon Appétit. I only ever read this magazine on plane rides but this recipe alone would be worth the subscription cost!
I doubled up so that we could get 4 big dinners out of it, and roasted the cabbage so it was less voluminous, but otherwise followed the recipe exactly <– something I rarely do.
Served with cheesey breadsticks, aka pizza dough rolled up with an obscene amount of cheese.
Served with hunks of sourdough.
I’m excited to do a little more exploring in the kitchen this new year. My meal plan list for the next month or so includes menemen, mapo tofu, kaya jam, okonomiyaki, and chilaquiles!