Flavor themes from this week include – hot sauce, coffee, chocolate.
Fun in coffee. Iced with fancy egg nog.
I had forgotten how much fun it is to have a milk frother!
This bottled New Orleans coffee was delicious and contained 10 grams of protein.
Seasonal fun at Doughnut Plant – a marzipan star and a mint tree filled with chocolate pudding.
Still obsessed with these cookie dough Perfect Bars.
Plain2% Greek yogurt bowl with chocolate sunflower seed butter and fresh blueberries.
Just before I left VA one of my officemates got me hooked on cinnamon gum and lately I have been loving this version from Mentos.
It was Adam’s birthday this week! He got multiple cakes at work and brought me home a delicious slice of s’mores cheesecake.
Amy’s tortilla casserole with black beans frozen meal. Topped with copious amounts of Cholula.
Shredded potatoes with smoked mackerel salad and soft scrambled eggs. Topped with furikake.
Breakfast cheese fries. Sweet potato waffle fries with cheddar, eggs, maple chicken sausage, broccoli, and shishito peppers. Topped later with Kewpie and Sriracha.
My current favorite sheet-pan hash is Japanese sweet potato + bok choy + green onions. Plus salmon candy and cashews on top. Topped with furikake, Kewpie, and Sriracha.
I made a yummy version of this baked Spanish rice recipe. I added fish sauce and green olives and subbed in vegan soyrizo for chorizo. Topped later with Cholula.
FYI – there will be no post this weekend for the best reason ever: I am going home for a few days with a couple of NY friends! Ocean, rum, and warm weather, here we come!