Wow. I have a lot of blogging to do to catch up with all the fun in the kitchen this weekend. I think I’ll give you an overview then come back and put of the recipes over the next few days. I started my Friday with a long L ride to O’Hare to catch my Air Choice One flight to my parents back yard in Iowa. I hopped on my 8 passenger plane with one other person and took flight for 90 minutes. I as greeted by 3 of my favorite desserts on the kitchen counter, made by my mom: chocolate no-bake cookies, mint brownies and strawberry pie. Then, there was a trip to the grocery store for items that we’d been emailing about making all week. For an afternoon snack, I made my parents a strawberry, blueberry and banana smoothie. They were impressed by how easy, tasty and healthy it
I love sandwiches. I’ve said it a million times before. The endless combinations, the exciting flavors…I could go on and on. Sadly, I have been eating less of them. A lot less of them. Since Weight Watchers switched over to the new Points Plus system, carbs have gone through the roof in terms of points, making it much harder to work sandwiches into my day without sacrificing elsewhere. After a 5.5 mile run last night, I decided a sandwich was in order today. Did I go out and order a big sandwich? No, I made it. Why? So I could control everything that went in it and in short, so I could make my sandwich and eat it, too. I started out by toasting 2 slices of a lower carb white bread. As we all know, toasted sandwiches are best. If you disagree, stop reading right now. Then I put
I had a very excellent day in regards to food today. I started off the day with a super green smoothie and a homemade breakfast sandwich. For lunch I met Brian downtown at XOCO and had my favorite Ahogada. On my way home, I stopped in the Starfruit at Block 37 for a little dessert. The new flavor was birthday cake and it was in the same machine as strawberry. They mixed the two and made it taste like strawberry shortcake. Then I had them top it with fresh mixed berries. Wow. I hope everyone’s day was as delicious as mine.
My weekend is usually when I have a opportinuty to cook something new. Not this past weekend. I spend my weekend at the Chicago Comic and Entertainment Convention promoting his web comic Hamster Rage. He had a very successful weekend and sold out of his print book. The weekend did not go by without some food excitement, though. I had my first ever Hi-Chew. It’s Japan’s #1 selling fruit chew. They are amazing. It is like the everlasting gobstopper of Starburts. Super chewy and super delicious. Even better, the proceeds benefitted Japan’s earthquake victims. Find some today and you won’t be sorry…unless you try the mango flavor. The other exciting food item of the weekend was that one of the venders at the convention was selling a 98% fat-free pulled turkey sandwich. Oh wow. We definitely ate there more than once. I need to figure out how to make it. Saturday night
I spotted this at the store and had to give it a try. I’ve used almost every lip product on the market and have to say, this is the best! It makes your lips really soft without any weird residue. It also lasts a long time, so you don’t have to reapply it every 20 minutes like the waxy tubes. SPF 20? Even better.
One of Brian’s favorite things that I make is orange salmon. I haven’t made it in a while, so I decided to make a variation of it for dinner last night. Instead of putting it on a salad, I used it as the main course and served glazed carrots on the side. Followed up by black bean brownies with a twist for dessert. I used a slightly different rub: 2 tablespoons brown sugar 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon white pepper clementine zest 3 5 salmon filets Mix rub together and generously coat salmon with rub. Broil for 8 minutes for when salmon easily flakes with fork. Blackberry sauce: 15 blackberries juice of one clementine 1 teaspoon honey 1 teaspoon soy sauce Mash up black berries. Add juice, honey and soy sauce. Mix well. Put in small sauce pan over med-high heat until it
I really wanted to make a pie for Pi Day. The challenge was that between my commitments of the day, I only had an hour and 45 minutes to make a pie and that includes making a trip to the grocery store. I as going to make the triple berry tart that I had made for Aaron’s dinner party, but thought that it needed to be a pie, not a tart. I decided on a no-bake pie. When I ran across Pioneer Woman’s chocolate peanut butter pie, I knew it was the winner. Start with: one chocolate Oreo pie crust(she made her own, but remember my time constraint) one 8 oz package of whipped cream cheese one 8 oz tub of Cool Whip, thawed 1 cup peanut butter 1 1/4 cup powdered sugar Magic Shell topping, optional Mix together cream cheese and peanut butter. Once combined, add in powdered sugar and
Happy Pi Day everyone. In honor of this very mathematically nerdtastic day I am going to make a chocolate peanut butter pie. Then I’m going to take it to work so I’m not tempted to eat it. Pi Day might be only slightly more exciting than Mol Day because I can make a pie and I can’t make a mole, nor do I want to. Pictures and recipe to come later today.
Ok, I promise to stop posting about smoothies as soon as I feel better. I’ve had a horrible sore throat for the past 4 days and the only cold things feel good on my throat. I created this gem yesterday. I mixed not one but two packets of Emergen-C with 6-8 oz of water. After the foam went down a bit I mixed that with one plain, non-fat Greek yogurt. Add a lot of ice and about one cup of frozen mixed berries. Blend. Enjoy some throat soothing goodness.
I want to write a love letter to this smoothie. After really enjoying my wheat grass smoothies this week, I knew there had to be a better way to get my fix with out blowing $6 on a 12 ounce smoothie. So, I headed to my local Whole Foods to investigate their wheat grass juice selection. I could buy it frozen or powdered. Then, I spotted the super green powder next to the wheat grass powder and it was on an epic sale. I could get twice as much of something that tastes similar but is even more nutritious. Sold! I headed home and cautiously made this beast. I started out by mixing 1 tablespoon of super green powder in about 6 ounces of water. In a separate glass, I mixed one container of nonfat, plain Greek yogurt with 1/3 cup of skim milk. Except for Chobani nonfat vanilla Greek yogurt, this