Tag Archives: pasta

Weekend Highlights

by

This “peanut butter and jelly” yogurt bowl I brought to work was legit.

DSC09044

Plain Greek yogurt with KIND peanut butter granola, grapes, chia seeds, peanut butter, and a drizzle of maple syrup.  Peanut butter in yogurt is so good!

We made deviled eggs that were only ok.

DSC09067

And cookies that were fantastic.

DSC09063

Number 2 pencil’s recipe with chocolate-covered pretzels crumbled in.

Plus watermelon cocktails.

DSC09086

DSC09093

Woo-hoo!  We’ve got to squeeze the last out of summer.

I made big bowls of pasta with red sauce.

DSC09097

Whole-wheat rotini topped with ground turkey cooked with tons of sautéed mushrooms and onion and TJ’s marinara.

This was the best meal of the weekend though.

DSC09073

Scrambled eggs with corn and leftover bbq collards.

DSC09079

Plus buttered burnt toasted baguette.

DSC09081

Yum!

My Year Is Off To A Good Start

by

enjoyed all week

Coffees.  Also naps.

DSC09010

Apparently my parents wore us out; I had a to take a nap before I could make dinner the first three nights of the week.

Diet chocolate soda from Polar.

DSC09013

I know it sounds a little strange but we were fans.

Our leftovers from The Smith.  Eaten cold while standing in front of the open fridge.

DSC08965

DSC08979

My mac and cheese was fantastic leftover and so was my mom’s Mexican corn.

A big box of free samples {free as in provided free of charge / no other compensation for this post / yada, yada } from Super Seedz.

DSC08970

I wouldn’t have thought of pumpkin seeds as a favorite of mine but I’ve loved all of the flavors we’ve tried so far.  Flavor options include: Really Naked, Sea Salt, Cinnamon & Sugar, Coco Joe, Tomato Italiano, Curious Curry, Somewhat Spicy and Super Spicy.  They pack a nutritional punch – see the infographic (provided by the company) below – and Super Seedz are allergen friendly – peanut-free, tree nut-free, egg-free, dairy-free, fish-free, shellfish-free, soy-free and made with gluten-free ingredients.

SuperSeedz_5x7Infographic_FINAL

breakfast

After we dropped my parents at the airport on Monday, Adam and I went on a doughnut(plant) and coffee date before work.  Because apparently we hadn’t eaten enough crap over my birthday weekend.

DSC08950

My strawberry-filled vanilla got two thumbs up.

DSC08954

As did my maple latte from Gorilla.

Coco pumpkin seeds and cold-pressed watermelon juice.

DSC08976

TJ’s came through on this juice, it was wonderfully refreshing.

Chocolate-cherry smoothie.

DSC09004

Vanilla almond milk with coco powder, frozen cherries, and dates.  I enjoyed this combo and want to make it again soon.

Snack plate.

DSC09018

A cheese stick, cinnamon sugar pumpkin seeds, and a medley of grapes.

lunch

Chocolate chip cookie oats.

DSC08960

With an apple and coco pumpkin seeds.

Sweet and spicy tuna salad.

DSC08999

With grapes and cinnamon sugar pumpkin seeds.

I didn’t have to provide my own lunch the rest of the week!  I attended a lunch-and-learn on malnutrition in surgical patients on Tuesday.

20150728_121121

They gave us education, salad, and yummy sandwiches with hummus and roasted eggplant.  And I mainlined coffee (with tons of milk and cream) when I got back to my desk.

20150728_145646

On Thursday the hospital threw an employee appreciation bbq.

20150730_122526

Very sweet!

dinner

Pizza, pizza.

DSC08983

DSC08991

We used TJ’s frozen crusts and were so impressed with how they turned out.  Topped with marinara, mozzarella, and tons of garlic and onion sautéed mushrooms.

DSC08995

Plus super simple salads on the side.

DSC08993

Just arugula blend with ranch dressing.  They were a bit depressing.  But we also had beer.

DSC08986

I carried this Southern Tier Compass all the way back home from Buffalo but unfortunately it was a bit hoppy for our tastes.

Burger night.

DSC09021

I made my Buffalo Blue Bean Burgers.  They don’t look like much but this is one of my best recipes!

DSC09033

With a trio of roasted veggies: Brussels sprouts, green beans, and broccoli.

DSC09029

Served with maple bacon kettle chips, aka my favorite chips because they are the best chips of all time.

DSC09026

They were doing a promotion and handing out mini bags at my railroad station and it was very exciting.

Last night I met up with a girlfriend for dinner in Brooklyn.  We checked out Elbow Room, the mac and cheese window at Morgan’s BBQ.

DSC09036

Milk stout.

DSC09039

Old School Mac – NY state sharp cheddar, béchamel, and garlic breadcrumbs.

DSC09042

With collard greens that were spicy and vegetarian.  Dinner was good but dessert was better.

DSC09034

Salted crack caramel and honey peanut butter ice creams from Ample Hills.  But they were supposed to have key lime pie ice cream available and they didn’t so now I need to go back immediately and it’s a problem.

Birthday Weekend Wrap-Up {I’m 30!}

by

My parents came to visit last weekend and Adam had two full days off so we were able to have lots of family fun.  My mom and dad technically didn’t come for my birthday, the dates just worked out, but we spent the weekend doing all of my favorite city things – walking, and eating, and eating while walking! – and hanging out with good childhood friends so it was pretty perfect.  And I’m 30 now, whomp, whomp.

Here are some highlights of the best places we walked and things we ate from the weekend…

Thursday night we walked around Williamsburg and had dinner at Pies ‘n Thighs.  I had hibiscus iced tea.

DSC08797

And a chicken biscuit with hot sauce and honey butter.

DSC08799

Instead of pie we did dessert at Milk Bar.

DSC08804

Cereal milk soft-serve with cornflakes and hot fudge.

Friday we drove up to Montauk to explore.  We checked out the beachfront towns and hiked along this very cool stone pathway near the lighthouse.

DSC08837

DSC08833

DSC08827

DSC08829

We stopped at the Long Island Levain and fell in love with the giant walnut chocolate chip cookies.

DSC08810

DSC08814

And had lunch at Lunch.

DSC08817

DSC08820

The seafood bisque was good.

DSC08821

But lobster rolls were better.  They give you a big pile of buttered hot lobster meat and let you assemble your sandwich yourself.

DSC08823

We stopped at a random restaurant late that night on our drive back and ended up having an amazing meal but I have no pictures because I wrongly assumed it would be terrible.  Adam and I plan on going back very soon for the flourless chocolate cake (though next time it won’t come with a birthday candle!).

Saturday was spent in Park Slope and Midtown.  We started with Doughnut Plant.

DSC08840

Everyone loved their doughnuts (minus the beignets which just aren’t up to Plant standards) but tres leches are clearly the best.

Then trained to Grand Central Station.

DSC08841

Cold brew from Café Grumpy.

DSC08848

We shopped a bit, then explored Chelsea Market and The Highline.

DSC08864

DSC08872

DSC08870

DSC08867

DSC08875

Watermelon juice from Num Pang was refreshing.

DSC08859

And so was the mint seltzer from Brooklyn Soda Works.

DSC08879

We headed back to Brooklyn for dinner.  Drinks at Pork Slope, aka my favorite bar.  And hibiscus vodka is definitely a favorite drink option.

DSC08884

We got tater tots and spicy chicken nuggets – meh and yum! respectively – for appetizers which was good because I actually hadn’t tried any of the food at PS prior to that.

DSC08883

Dinner was Luke’s for round 2 of lobster rolls.

DSC08892

Best in the city, I think.  And they had cans of Downeats, the tasty cider I tried last weekend in Buffalo.

DSC08887

I didn’t take a photo of the maple soft-serve at Corner of Vermont but it was worth a mention.

Sunday was our SoHo/Lower East Side Day.

DSC08927

DSC08904

DSC08907

We started in DUMBO to park near the F train.

DSC08899

And had to get coffees at Brooklyn Roasting Co.

DSC08894

Then we had amazing brunch at Russ & Daughter’s.

DSC08921

My “Lower Sunny Side” came with sunny side up eggs, Nova lox, and latkes.

Ice cream at Morganstern’s.

DSC08908

DSC08914

Omg.  Vietnamese coffee and raw milk ice creams topped with fudge sauce and double Luxardo cherries.  I assumed everyone would share with me and they did not but I still managed to take this down.

We ended our weekend with dinner at The Smith.  The drink menu was on point; my “East Village Passion” had rum, lime, passionfruit, and fresh mint.

DSC08930

We had ridiculously good fried green beans to start.

DSC08933

I saw photos of the mac and cheese on instagram and had no choice to order that for my meal.

DSC08941

With a watermelon and feta salad.

DSC08938

DSC08942

So good.  We ordered the s’mores jar for dessert, obviously.

DSC08946

Sadly I didn’t love it, but Adam was more than happy to eat my share.  Since he did not eat a giant ice cream after lunch that’s probably fair!  We will definitely go back again.

I left some things out because this post is already a bit lengthy, but I seriously did almost everything I love.  With the people I love.  <– aww!

Reunited And It Feels So Good

by

I had an absolute blast in Buffalo but this past week I have been so freaking excited to be home with my boys.  I usually miss them by the end of my workday so a long weekend away feels like an eternity.  I am lucky to have a husband and dachshund who are both so great! {/sap}

breakfast

Black and white coffee.

DSC08731

Or Vanilla Chameleon Cold Brew with chocolate milk and an apple on the side.

Cereal with milk.  And blueberries.

DSC08757

Plus Guava Mandarin Polar seltzer.

DSC08752

I lugged that back from Wegman’s in Buffalo and it was so worth it.

Coffee-eee-eee.

DSC08774

DSC08776

Always worth it.  I’d be lying if I said my birthday drink freebie wasn’t bringing me a lot of anticipatory joy.

lunch

Asian-ish.

DSC08737

Microwave noodles and roasted seaweed.

Oatmeal bowl.

DSC08761

Chai-spiced oats from Target with maple almond butter on top and 2 black pluots on the side.

Yogurt bowl.

DSC08770

Vanilla Skyr Icelandic yogurt with blueberries, KIND peanut butter granola, and chia seeds.  This was so tasty; I need more of that yogurt immediately.

dinner

Adam was at the hospital when I got home on Sunday so we had to turn Monday into date night.  He picked me up at work and came bearing red velvet cupcakes.

DSC08739

We went to dinner at East Wind Snack Shop by Prospect Park.

DSC08745

We came in for the foie gras bao, which ended up being only ok.  For the cheap price the amount of foie gras was very fair, but I would have rather paid a bit more and gotten a better meat-to-bun ratio.

DSC08750

But my Happy Buddha Vegetables were yummy.

DSC08748

They describe this dish as “jasmine rice, fermented tofu, seasoning, and all sorts of vegetables.” I’m not sure what the green sauce was but it was worth going back for.  Then we walked to the theatre (our movie theatre) to see “Ant-Man.”  The character development was weak but the movie was still hilarious so we’re glad we went.

I didn’t have time to do a real grocery trip this week so the following two nights were admittedly a little weak.  This meal was fine but it’s not winning any prizes.

DSC08764

Cheez-its, leftover roasted veggies that Adam made last week, and a turkey and Havarti cheese sandwich.

This meal was a bit better.  It definitely tasted good.

DSC08781

We needed a carbohydrate side so we had beer!  Tusker is one of my all-time favorite beers, and pretty much the only lager I enjoy.

DSC08787

With roasted veggies – asparagus, okra, and zucchini – with Applegate chicken nuggets.

DSC08785

A copious amount of ketchup was added after I took that picture.

My parents come to visit tomorrow.  And Friday is my birthday.  I’m old, but excited!

Start Of A Three-Day Weekend

by

My clinic is closed on Friday in celebration of Independence Day tomorrow so today is the start of a three-day weekend for me.  Woo-hoo!  Adam has to work, unfortunately, but I am hitting the road and heading to Solomons, Maryland to spend the weekend with my aunt and uncle at their cabin.  It’s been way too long since I last saw my cousins and I am very excited.  My aunt tipped me off that the “drink special” for the weekend is bourbon slushies so I’m pretty thrilled about that too.

Snacks and cafeteria lunches didn’t make it into this post so I’m skipping a good 45% of what I ate this week…

breakfast

Three things you need to know before we talk about breakfast:  1) I bought Rainer cherries and they have been sweet, delicious, and totally worth the $6 price tag.  2)  My coffee combo was solid this week – double-strength brewed Community Coffee Dark Roast with chocolate milk and fat-free half and half.

DSC08455

3) GoMacro sent me a sampler box of mini MacroBars in 11 fun flavors.  All MacroBars are USDA organic, non-GMO project verified, kosher, gluten-free and vegan certified.  I like that GoMacro company buys fair trade products and their boxes are biodegradable and made from 100% post-consumer corrugated waste.  All of the flavors I’ve tried thus far have been very homogenous in texture, smooth like a paste (but good and not gross like I’m making it sound here!) so they don’t crumble at all but they also don’t stick to your teeth or fingers which I deeply appreciate.

DSC08448

Please note – I was sent a box of mini bars free of charge to sample.  I was not provided further compensation for this post.  All opinions are my own.

Chocolate coffee and peanut butter chocolate chip (protein pleasure).  My favorite flavor thus far, the base of this one is basically just like eating super thick peanut butter.

DSC08425

Cherries and cashew caramel (protein paradise).  This was my least favorite flavor, though it still was not bad, because it didn’t have much going on; when something calls itself caramel I’m looking for it to be pretty darn sweet.

DSC08452

Coffee, cherries, and sunflower butter + chocolate (protein purity).  I know the names are super cheesy but a full-size of this flavor does offer 10 grams of protein for 260 calories.

DSC08457

A big day, cherries, mozzarella stick, coffee, and almond butter + carob (wholehearted heaven).  Surprisingly, this was my favorite flavor, it had a nice sweetness to it.

DSC08492

Why yes, I did go through and pick out all of the “blank and chocolate” flavors first.

lunch

Maple mixture.  Maple Greek yogurt with KIND maple chia granola and fresh pomegranate.

DSC08420

The yogurt, from Green Mountain Creamery, was soooo smooth.  It’s just nonfat milk and maple syrup with live cultures.

On Wednesday, I prepped my lunch and left it on our butcher’s block in the kitchen while I went to get dressed.  Five minutes later, the dog had eaten my lunch.  He is a little monster but I still have absolutely no idea how he managed to get himself up on the block!  I kicked the dog (kidding!!) and rushed off without food.  The point of that long story?  I ate ice cream for lunch and it was fantastic.

DSC08467

DSC08470

Scoops is the new pop-up ice cream shop from Greene Grape.  My toasted green tea scoop (from Phin & Phebes) was extra fun with rainbow sprinkles.

Then it was back to yogurt.

DSC08485

Evolve Kefir‘s strawberry Greek yogurt was very pleasant with yellow plucot and KIND granola.

dinner

Pizza night.  We made four cheese pizza – low-fat mozzarella, fresh mini mozzarella balls, pepperjack, and sharp cheddar – on TJ’s whole-wheat crust and it was ridiculous.

DSC08437

DSC08432

Pizza.  But x2 because we ate the entire pie and we were so sick and it was so worth it.

DSC08442

Plus roasted veggies because we are healthy like that.

DSC08440

Kalettes (the kale + Brussels sprout hybrid which I’ve decided I don’t enjoy) and yummy zucchini.

Big salad(s) bonanza.

DSC08479

We tore up heads of TJ’s Smallish Gems Sweet Lettuce and topped them with champagne vinaigrette, sweet and spicy pecans, pomegranate, and cucumber.

DSC08475

Plus tuna salad on the side.

Casserole night was planned so Adam will have lots of leftovers while I’m away this weekend.

DSC08495

My Buffalo Chicken Baked Pasta that I snuck a bit more veggies into with the addition of sautéed onion and yellow and orange bell peppers.

DSC08499

Plus roasted broccoli and cauliflower.

DSC08496

Fun nutrition fact – there is a dose dependent inverse relationship between broccoli consumption and colon cancer.

real talk

I finished Bossypants and I laughed out loud on the train like a crazy person adored it.  The chapter where she responds to some of her internet critics had me in stitches.  Even the lines about feminism/gender politics in America/women in comedy that make you want to put your fist through a window if you think about it too much managed to be witty.  And now I really want to rewatch 30 Rock.

I bought this NY skyline bag from Fishs Eddy to store small items in my purse and it makes me happy every time I put on lipstick/grab a pen/check my cell phone, which is approximately 8 million times a day.

DSC08464

I finally started Orange is the New Black and I’m going to make my way through the season quickly but I’m kind of over it.  Is there going to be a season 4, because I feel like they need to wrap things up?  There are moments that are incredibly funny but in general this season is a bit too sad for me.  My kind of television sads come from the fact that Joss Whedon thinks all great romances have to end in a horrifying and sudden death, I’m not so keen on the children visiting a prison on Mother’s Day and being panicked by their parents dropping to the dirt during a lockdown.

Do you watch OITNB?  What are your thoughts on season 3?  <– no spoilers, please!

It’s The Weekend And I’m Not Crabby

by

That title is a play on words referencing a tasty casserole I made this week, but real talk – I was super cranky this week and I only have a few snippets to share…

breakfast

Coffee and a watermelon Greek yogurt.

20150622_080549

I was hoping that the cafeteria would have fresh watermelon on hand to pair with it but honestly that flavor is pretty delicious on its own.

Iced Americano with skim milk and a splash of half and half.

DSC08328

I asked for Americano with “light water” which seems to be my perfect order; mostly espresso without being just espresso.

Cherries and a cheese stick.

DSC08310

Yum!

lunch

Tropical chia pudding.

DSC08272

Chia seeds soaked in canned coconut milk with honey and vanilla bean paste with a smashed banana stirred in the next day.

Cafeteria sandwich.

20150623_121102

Tuna salad on multigrain with veggies and muenster.

Cafeteria Inception-style salad.

20150625_132057

Greens with oil and balsamic vinegar topped with shredded cheddar and cucumber and carrot salads.

snack

Self-explanatory…

DSC08276

DSC08280

Most of our snacks revolved around our homemade no-churn vanilla bean ice cream. <— have you commented on the cookbook giveaway post yet??

DSC08319

Topped with melted dulce de leche and Valencia peanut butter.

DSC08283

And whirled into ridiculous milk shakes with Cinnamon Toast Crunch.

dinner

Last night we went on a date to the mall to buy Adam sneakers and me bras and underwear because apparently we have a serious case of the olds.  We did keep things young and fresh by getting a fancy dinner at the food court.

DSC08330

That’s “Drunken Noodles” from the new Thai spot, I guess.  The veggies were tasty (there were amazing pieces of eggplant) but it was a pretty poor representation of the dish.

The rest of our nights centered around this Cheesy Crab Pasta Bake.

DSC08290

You see the creeper in that photo?  That’s how you know it’s good!

DSC08322

DSC08326

Cheesy Crab Pasta Bake; serves 6-8

  • 8 oz dry bow-tie pasta
  • 1 Tbsp salted butter
  • 1 heaping Tbsp all-purpose flour
  • 1.5 cups milk
  • 4 oz shredded sharp cheddar
  • 4 oz shredded pepperjack
  • 1 tsp Old Bay seasoning
  • 2 tsp fish sauce
  • juice from 1 lemon
  • 1 Tbsp minced garlic
  • 4 sliced green onions (green and white parts)
  • (2) 6 oz cans crab meat, drained and picked through if needed
  • 3 oz crab seasoned chips, crushed
  1. Preheat oven to 375 degrees Fahrenheit and prep an 8×8 inch casserole dish with baking spray.
  2. Cook al dente pasta according to manufacture’s instructions then rinse and set aside.
  3. In a large pot over medium heat, melt butter.  Whisk flour into butter to form a roux and cook 1-2 more minutes until it has slightly darkened.  Whisk milk into roux and cook 3-4 more minutes until thickened, stirring out any lumps as needed.  Working in batches, stir cheeses into sauce.
  4. Reduce heat to low and stir Old Bay, fish sauce, lemon, and garlic into sauce.
  5. Remove pan from heat and stir in pasta, green onions, and crab, tossing until mixture is well-combined.  Pour into prepared casserole dish and top evenly with crushed chips.
  6. Bake 23 – 25 minutes.

DSC08293

Served with spinach salad with champagne vinaigrette, pepitas, and roasted broccoli.

DSC08308

DSC08304

Have a great weekend!

Williamsburg To Washington Square Park

by

Oh my goodness, what a great weekend!  Adam and I have been making the most of the summer days, and then some.  This weekend we walked around Williamsburg, across the bridge, up to and around Washington Square Park, and back, to the tune of 10+ miles in one afternoon!

DSC08179

DSC08177

DSC08207

DSC08188

DSC08185

When we weren’t moving this weekend, we were eating.  Here are some of the highlights…

A fancy-schmancy yogurt bowl.  2% Plum Chobani with two varieties of pluot and a dollop of fresh whipped cream.

DSC08232

The cream was part of a homemade ice cream undertaking (look for more details – and a giveaway! – on Wednesday).

Coffee at Sweetleaf, a Rocket Fuel.

DSC08212

Aka cold brew with milk, maple, and chicory.  Chicory blended iced coffees are definitely going to play a big role in my summer.

Espresso and macarons at Bakeshop by Woops.

DSC08170

DSC08163

Kids, this place was so freaking cute.  And our cookies were amazing, chocolate and lavender chocolate.

Honey sesame soy milk box.

DSC08200

Adam and I tried to split this but the minute I handed it over to him he guzzled the rest of it down!

Cherry Cola Tic-Tacs.

DSC08189

I am incapable of turning down a cherry cola flavored item.  Fun fact – the last two photos were not actually taken in front of the same wall, I just seek out brick whenever I have the option for a photo.

Rice bowls at Korilla.  Korilla is basically an Asian Chipotle, but it is at least fifteen times more fantastic.

DSC08206

My bowl had sticky rice, the most amazing gochujang marinated chicken, sweet corn and snap peas, cheese, tons of red kimchi, and spicy but sweet Korean BBQ sauce.  Adam’s rice had bacon and kimchi in it and we were both swooning.

We tried the new limited-time offerings at Ample Hills.

DSC08150

DSC08155

The pride month flavor was yummy but we had to throw out the sandwich.  I think that Ample Hills generally makes the best ice cream on Earth but those soggy cookies were truly inedible.

A cone from Sundaes and Cones.

DSC08197

Lavender and black sesame were both great; those are flavors that could be kind of overwhelming but they were sweet and light yet still identifiable.

A quick red curry at home.

DSC08214

Rice noodles on the bottom // sautéed bok choy, white mushrooms and straw mushrooms, sweet onion and green onion, and sweet red pepper // sprouted tofu cubes roasted with lime, sugar, Sriracha, and liquid smoke // and red curry sauce with lime, light coconut milk, fish sauce, and minced garlic and ginger.

DSC08221

We both typically say that we don’t like red curries but we loved this so we should give the real version another chance.

Sandwich night on my lonesome while Adam was at work.

DSC08262

I toasted sourdough slices in the oven with Smart Balance Light and pepperjack and sharp cheddar cheese then sandwiched them around canola oil mayo and Applegate Smoked Sliced Turkey.

DSC08268

With roasted green beans on the side.

DSC08265

How are green beans – roasted with cooking spray and salt – so flipping buttery?!

Dinner at The Smoke Joint, our new favorite bbq spot.

DSC08141

They have Mother’s Milk at the bar, which wins them points.  Adam’s strawberry vanilla bourbon limeade wasn’t bad either.

DSC08138

Their juicy, tender, chopped bbq chicken comes with a side of pickles and spicy cole slaw.

DSC08146

And their smoky collard greens are meatless, so I got to try real bbq collards for the first time in my life.

DSC08149

I loved them!

If this upcoming week is half as good as my weekend I’ll be all set 🙂

Dinner Bowl

by

Do you have a preference for tableware and/or flatware?  Whenever possible, I eat out of a bowl, preferably with chopsticks.  Probably because it’s easier to chase every last bite when the food can’t roll off of the plate!  All of my dinners this week were delicious and I think it’s not a coincidence that they were all served in bowls.

breakfast

This was a weird week for me, I ate breakfast – as in chewable breakfast, not just tons of milk in my coffee – almost every day.

Sonja apple.

DSC07905

String cheese and my last mango coconut almond thin.  {p.s. Kate won the giveaway!}

DSC07864

String cheese and a KIND Salted Caramel Popped Bar.  <– very tasty and packs 2 grams of fiber and 3 grams of protein for 140 calories thanks to the blend of whole grains.

DSC07933

Don’t get me wrong, there was coffee too!  This one was TJ’s cold-brew with skim milk and toasted marshmallow syrup.

DSC07857

And this monster was a Starbucks reward freebie that I took full advantage of – venti skim iced latte with extra espresso.

DSC07891

lunch

Yogurt bowls for the win.  Adam and I are both head over heels for the KIND granola.

Local vanilla bean Greek yogurt with KIND maple, chia, quinoa granola and yellow nectarine, black plum, and blueberries.

DSC07854

Plain Fage Greek yogurt with KIND granola and red plum and yellow nectarine.  Plus a serving of Lindt Pink Explosion on the side.

DSC07926

Honey Fage with blueberries and TJ’s bran flakes.

DSC07898

And Tuesday I had catered lunch thanks to a malnutrition policy education that I attended.  Dessert was chocolate-covered marzipan that a sweet coworker snuck to me.

20150609_120735

20150609_121855

snack

A picture’s worth a thousand words.  Apparently I was all about the freeze-dried produce.

DSC07890

DSC07906

DSC07937

DSC07941

dinner

Another reason we both like bowl-style meals is that it’s nice to have our grain/protein/veggie components layered together rather than served in separate piles on a plate.  I like to get a little bit of each flavor in every bite.

Honey-chipotle chicken Chipotle style bowls.

DSC07912

This week’s dinners had a lot of components so I’m going to break them down bullet-point-style.

DSC07870

DSC07872

  • sautéed local Satur Farms energy greens – aka a kale, spinach, etc mix
  • sautéed onions and green peppers with cilantro and lime
  • TJ’s Cuban-style black beans
  • pan-fried chicken breasts that were marinated overnight in chipotles in adobo, honey, evoo, lime juice, sherry, minced garlic, smoked paprika, and salt and pepper
  • avocado
  • shredded cheese / low-fat sour cream / cilantro

We were out of the onion and pepper mix for day 2’s leftovers so instead I served all of the other components on top of big bowls of kale and broccoli sautéed with garlic and lime.  Still good!  We decided that my version was almost as good as Chipotle.

DSC07919

Our rice bowls were a more Asian-inspired.  They would have been better with a runny egg on top but I was pleased with how incredibly juicy the chicken came out.

DSC07946

DSC07948

  • brown jasmine rice
  • browned mushrooms
  • roasted broccoli
  • baked chicken that was marinated overnight in soy sauce, rice vinegar, fish sauce, Sriracha, canola oil, lime juice, sugar, and minced ginger
  • bok choy, celery, green onion, and cilantro sautéed with a bit of the sauce from the chicken

Even on my night out I ate dinner in a bowl.  I met friends at Hanoi and ordered the Veggie Spring Roll Bun – room temperature vermicelli, lettuce, cucumber, scallion oil, shallot, peanut, fresh herb, and nuoc cham sauce.

DSC07893

Would you have guessed that there would literally be a chopped up spring roll on top of the dish?  We were surprised, but agreed that it was darn tasty.  The best part of the meal was dessert though.  Maple soft-serve from Corner of Vermont.

DSC07897

We ate our ice cream on a leisurely walk down 5th ave in Park Slope and the whole thing felt wonderfully summery!