Pie In The Sky

This is a longer wrap-up (Monday through Sunday) but I’m missing a lot of photos because this week felt like the actual longest and I mostly just ate cheese on top of various things.  Adam and I both have a week off coming up at the end of the month and man, oh man, do I need it!  Three big complaints from this past week – 1. some horrible thing are happening in our department and my schedule/work-load is going to become ridiculous; 2. the “blizzard” killed my big Pi(e) Day plans; 3. I stood in front of an automatic door like an idiot and gouged my big toe and then bled all over the place in front of a bunch of cute doctors.

My schedule was all over the place last week so I was disoriented in addition to cranky.  Thanks to the weather-related NYC shut down, a last minute schedule change for a lunch and learn, and weekend coverage, I was off on Wednesday, worked a half day on Tuesday and Thursday, and worked a full day Monday, Friday, Saturday, and Sunday.  But now I’m off again on Wednesday which is pretty much a golden lining!

/end rant.  Here were some of the yummy things that put a smile on my face last week…

Coffee combo on point.  Chicory with sweet buttercream creamer.

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I also had wonderful iced lattes from Butler and City of Saints.

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Killer lunch components = California Grape kombuchaPeach and cloudberry(!) skyr yogurt with Heritage Flakes and a sumo mandarin.

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Our lunch and learn was a Nestle presentation on perioperative nutrition.  It was more product promotion than educational, unfortunately, and the research wasn’t as robust as I had hoped.  My lunch was good though, grilled salmon and mixed veggies.

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Fabulous lunch date at the White Oak Tavern.

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I had a cocktail with whiskey, Kahlua, housemade butterscotch, espresso, and cream.

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We split a salad and salmon for lunch.  Chopped salad with cucumber, feta, olives, avocado, haricot vert, and tahini dressing.

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Pan seared salmon with a smoked tomato and piquillo puree, plus crispy potatoes and cipollini onion.

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We were pleasantly surprised by how good the food was because we definitely came for dessert – a dark chocolate brownie with butterscotch, walnuts, and toasted marshmallow.

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Fruit and cheese plate, the cafeteria was feeling fancy.

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Coffee break with a honey caramel chocolate bar.

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Adam totally saved Pi(e) Day by offering to bake with me.  We made S’mores Pie which is one of our favorites.  Almost as good as going on a pie crawl in Brooklyn, almost.

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The crust looks red because instead of graham crackers I made it out of Peeps flavored Oreos (<– which turned out to be freaking amazing).

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P.S. on Monday night while the grocery store was packed with people filling carts with bread, canned goods, and bottled waters, I got in line with Oreos, chocolate bars, marshmallows, and a case of soda.  I’d die first if the blizzard had been real but I’m still pretty sure I win.

Eggs for dinner that tasted far better than they looked.  Scrambled with sharp cheddar and brown sugar and Sriracha shredded chicken.

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When we were at the University of Miami I worked at an on-campus bar that served the yummiest pita tuna melts; it took me ten years, but I finally made them at home.

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Curried tuna salad – canned tuna with mayo, green curry paste, curry powder, spring onion, and shallots – with sharp cheddar stuffed in a pita and cooked in a skillet with copious amounts of butter.  They were 10/10 fantastic.

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Plus roasted green beans with shallots.

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Buffalo chicken and veggie bowls.

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Roasted sweet potato and brussels sprouts, topped with shredded chicken breast in buffalo sauce, and a drizzle of blue cheese dressing.

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Have a great week!

4 x 3 = 12

For breakfast, lunch, and dinner, plus snack, here were my top three eats for this week…

breakfast{1}  The 2nd best* thing I ate all week – Vietnamese iced coffee.

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Café du Mondé coffee with chicory from our trip to NOLA with sweetened condensed milk.  Yum City.

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b{2}  A killer smoothie.

How pretty is this purple??  Frozen soursop and blueberries with cow’s milk and vanilla pudding mix.

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b{3}  Double chocolate oat bowl.

Oats, chia, freeze-dried strawberries, chocolate chips, and chocolate-covered cacao nibs.

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b{warning}  Do not recommend: this oatmeal drink box.

The flavor was way too artificial.  Adam tried a plain one and loved it so it’s probably the caramel flavor that’s the problem.

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lunch{1}  Cafeteria sandwich.

Turkey and cheese.  I mostly prefer to pack lunch for work but I hate trying to pack sandwiches so this is a great cafeteria option when I’m in the mood.

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l{2}  Yogurt bowl.

Coconut Greek yogurt with pink grapefruit is this year’s new favorite combo!  I snacked on the vanilla granola and chocolate coconut milk on the side.

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l{3}  Baked potato bar.

I topped my spud with cheese sauce, salsa, black beans, bell peppers, red onion, jalapeño, and cilantro.

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snack{1}  Caffeine overload.

Iced latte with chocolate-covered espresso beans.  Full disclosure – I drank a sugar-free Red Bull around this same time and spent an hour or two pretty sure I could hear colors.

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s{2}  Cheesy bagel.

I toasted half a poppy seed bagel with butter and cheddar-gruyere/parmesan-gouda.  Eaten while prepping dinner because I just couldn’t wait.

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s{3}  Yogurt bowl with my favorite citrus.

Maple yogurt with Heritage Flakes.  Plus a Sumo Mandarin.

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dinner{1}  Let’s be real, the very best* thing I ate this week was nachos.

Four-cheese nachos with black beans and roasted garlic salsa.  Duh.  But no photo because we ate them in bed in the middle of the day (<–fabulous) and my main focus was on keeping them away from the dog.

d{2}  Gojuchang turkey rice bowls.

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Brown rice with cilantro, lime and butter / roasted cabbage / ground turkey sautéed with spring onions and cilantro and a sauce made out of gojuchang, brown sugar, soy sauce, and rice vinegar / black sesame seeds and lime juice on top.

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d{3}  Cheesy eggs.

A scramble with cheddar-gruyere and parmesan-gouda.  Plus baby carrots for a quick veggie on the side.

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d{warning}  Do not recommend: the altered quinoa soup I blogged about last weekend.

I see why Cooking Light only used a quarter cup of grains, by day 2 our leftovers were very well-hydrated quinoa with not a drop of broth to be found.

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Coffee, Doughnuts, And Quinoa

Adam and I had the morning off together on Friday and we used the time for another sunrise bridge walk – Queensboro Bridge.

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3 down {Williamsburg Bridge} {Brooklyn Bridge}, and 1 to go {Manhattan Bridge}.  Perhaps in the summer we’ll reverse it and walk out of Manhattan at sunset.

After the bridge, we wandered around the Upper East Side and in and out of Central Park and ended up walking more than 8 miles (<–awesome).  The weather was so gorgeous I wore flip flops for the first time in months (again, awesome) and unfortunately now my calves are killing me (<– not awesome).  I’ve been limping for the past two days!

On the food front, here were my top three favorites…

#1 – breakfast pastries

We tried new treats at two new spots and they were reeeeeeally good!  At Padoca Bakery, brioche – chocolate and dulce de leche swirl and guava and cheese swirl.

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At Orwashers, we had a doughnut injected with strawberry preserves, which was good, and a chocolate almond croissant which was the single-best pastry I’ve ever eaten.

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You have to have coffee with doughnuts.

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The lattes at Bluestone Lane are divine.  We went to the UES location that shares space with a stunning church.

#2 – a new snack

I pack Adam crunchy chickpeas for work all the time and this Korean BBQ flavor is my new favorite thing.

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Related – Sumo Mandarins are officially my favorite fruit of the year.  They are always juicy and tart, and so easy to eat – they’re a snap to peel and have no seeds!

#3 – quinoa soup stoup

I got the idea from Cooking Light; you cook the quinoa in the broth with the other components so it comes together very quickly.

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For my version I used carrots, red bell pepper, celery, onion // s&p, turmeric, smoked paprika, celery seed // shredded turkey breast // 1 cup quinoa // low sodium chicken broth.

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Since I used more veggies and quinoa mine came out thicker like a stew.

This upcoming week I’m looking forward to: a fancy coffee combo this morning, watching the newest undercover episode of “Bones,” and having Thursday off of work.

Top Five This Week

{1}  Fiber One sent me samples of their newest product line – layered chewy bars.

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I’m a fan!  Sometimes fiber-added products hurt my stomach, but these gave me no issues.  They are chewy without being tooth-breaking and salty-sweet – my favorite flavor combo.  They come in double chocolate almond.

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And the even more delicious salted caramel and dark chocolate.

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{2}  I made a tasty strawberry sauce.

It was quick and easy, just fresh strawberries quartered and cooked in a skillet over medium heat.

Paired with passion fruit yogurt with Nature’s Path Heritage Flakes.

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And plain yogurt with vanilla granola and a few Luxardo cherries.

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{3}  Ben & Jerry’s and New Belgium partnered on a cookie dough beer and I paired it with cookie dough ice cream.

We ended up not loving the beer, which had a chemical aftertaste to it, but the ice cream (which I topped with melty Biscoff) was obviously delicious.

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And speaking of Speculoos…

{4}  Starbucks has a cookie butter bar and it is out of this freaking world.

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{5}  I spent 3+ hours making over-the-top lasagna.

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Loosely based on this recipe, it was totally worth the time commitment.

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I made a red sauce with ground turkey and TJ’s soy chorizo.  My béchamel was a four-cheese doozy made with cheddar-gruyere and parmesan-gouda. I skipped the ricotta, but did top my dish off with more parmesan-gouda.

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{bonus}  My schedule – I worked President’s Day and work this upcoming weekend which means I was off from work yesterday and today for a midweek weekend!  And Adam is off today too so we’ve got some Upper East Side fun planned.  See you next week!

♥♥♥

Did everyone have a happy / romantic / chocolate-coated Valentine’s Day?  Mine was good; Adam and I don’t do gifts but we went out of a yummy dinner on the 13th, and some of my coworkers brought in candy.

Top five tastes from the week…

{1♥} chocolate-covered cherry <– one of this month’s theme flavors!

CCC smoothie – chocolate milk, frozen dark cherries, plain Greek yogurt.

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CCC coffee – cold brew, chocolate milk, Luxardo cherries with juice.

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The coffee seriously made me swoon with happiness.

{2♥} best Mexican food in Brooklyn

I read two different places that El Atoradero had the best nachos in New York, so clearly we had to go there immediately.  They were delicious, though not as good as the nachos I bake at home.

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This was the best chicken burrito I’ve ever eaten though.  The chicken tinga was smoky and roasty and there were peas and carrot in it giving little pops of sweetness.

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Ample Hills for dessert!

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{3♥} yogurt bowls

Toasted marshmallow yogurt(!!) with vanilla granola and chocolate tahini/Biscoff.

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Siggi’s raspberry with mixed nut butter.

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{4♥} deep-dish pepperoni pizza

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I used TJ’s whole-wheat dough and cooked it in a casserole dish.  With mozzarella, pizza sauce, and turkey pepperoni that I apparently did not have the skill to cut into hearts.

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{5♥} English butter fudge

I love you, Trader Joe’s; this was the single best candy I’ve ever eaten.  If you’re a fan of penuche/praline/brown sugar I recommend you buy this immediately.

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Have a nice weekend!

 

 

The End Of The First Month Of The New Year

I’m two weeks late and about a hundred pictures short, but here, finally, is a (bi)weekly wrap up for the end of January.  I blame a bout of the cold, a string of loser dinners, and a case of the mid-winter blues for my lack of timeliness and photo-taking-enthusiasm.

Gaps aside, here were some eats from the past two weeks…

{rated within their category; i.e. the yogurt bowl is an 8 out of 10 compared with other yogurt bowls not compared other dissimilar items}

Green monster from the cafeteria.  They sometimes set up a smoothie bar at the rotating station.  I chose spinach, strawberry, mango, and coconut water.  8.5/10

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Chocolate iced coffee.  8/10

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Work snack – an apple and coconut caramel bar.  The score here is for the Thai Coco coconut milk drink, which was creamy and sweet.  9.5/10

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Soursop yogurt with blueberries and vanilla granola.  8/10

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Turkey reuben-ish sandwich from the cafeteria.  Sliced turkey, swiss cheese, pickles, spinach, and cole slaw on a whole-wheat wrap.  Plus french fries dipped in 1000 island.  6.5/10

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Cola kombucha.  6.5/10

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This Milka Oreo candy bar didn’t have as much cookie in it as I wanted.  6/10

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But these TJ’s sour gummies are the best gummy candies Adam or I have ever tasted.  10/10

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Biscuit breakfast sandwiches for dinner.  Buttermilk biscuits (<– I don’t recommend this recipe, the biscuits had no flake) / maple Sriracha mayo / smoked gouda / fried egg.  6/10

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Pumpkin soup.  Roux, canned pumpkin, and chicken stock with sautéed onions, carrot, and maple chicken breakfast sausage on the bottom.  This didn’t turn out as well as I was expecting it to, the salt and pepper pumpkin seed brittle I sprinkled on top was by far the best component.  5/10

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Escarole and white bean skillet with (turkey) bacon and artichoke.  7/10

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Creamy turkey pasta.  Ground turkey sautéed with garlic, browned mushrooms, and oven-roasted tomatoes, tossed with sour cream, and whole-wheat pasta.  7.5/10

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I’ve got some yummy things planned for this weekend so hopefully the next post will be slightly less lame!

 

Warm Weekend Winners

It was 50 degrees outside this weekend!  Twice!!  I had an absolute blast pulling out my flip flops and spring jacket.

Conveniently, my favorite things from the past three days make one complete day’s worth of meals…

{coffee}

Maple Shay, a nonfat iced latte with maple syrup from Brooklyn Roasting Company.  I need to put maple into more of my lattes, it really is fantastic.

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{breakfast}

Brunch at Colonie.  I had the dandelion greens salad – with walnut, anchovy, tarragon, parsley, and a poached egg.  It was actually kind of terrible, beyond bitter, but thankfully Adam shared his duck hash with me.

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And dessert was good!  Eggnog panna cotta with bourbon and blood orange.

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{lunch}

Whole Food’s hot bar.  Clockwise from the bottom left – macaroni and cheese, buffalo-style seitan, roasted squash, roasted carrots, and honey Sriracha brussel sprouts.  Whenever I hit a hot bar I try to pick a protein, mostly veggies, and the cheesiest starch available.

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{dinner}

Tandoor Chef recently offered to send me some free-product coupons so I could try their frozen entrees.  I’ve loved their Pad Thai for years so I readily accepted.

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Adam reports that his chicken tikka masala was loaded with meat and that the sauce was creamy and well seasoned.  My channa masala was tasty as well, and quite filling; there were 10 grams of protein and 14 grams of fiber for a 380 calorie serving.

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I served our meals with roasted broccoli with green onion, gojuchang, and black sesame seeds.

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{dessert}

Cake batter Cookie DŌ.  Ready-to-eat dough with white chocolate chips and sprinkles.

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{I love New York}

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