FoodFash

Adventure Begins in the Kitchen

Archives for April 2012

Sunless Tanner, In Pictures

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Breakfast:  Yesterday’s Eggs

Lunch:  Whole Foods Salad Bar

Dinner: Green Smoothie (Spinach, Blueberries, Pineapple) & Tuna (unpictured)

I was awfully productive after five today.  Before five…  Not so much.  But after?  Productive like whoa.  I tossed a load of laundry in, headed to the gym for my version of circuit training, more laundry, smoothie and tuna, then Macy’s for Mission: Sunless Tanner.  I decided that I need as much help as I can get with this whole Birthday Bikini Challenge thing, even if that means using a product that gives the illusion that I’m firm (tan=firm(er) looking).  Clinique’s Self Sun Body Tinted Lotion was highly recommended, so I picked some up (along with these flats) and headed home.  Wish me sunless tanning luck!

Eggy Dinner

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I’m in a big ol’ baking slump.  Mostly because all I want to do is be outside, preferably lake-side, these days.  Partly because I’ve been spending so much time by the lake that I’ve neglected all of my chores.  Bare cabinets and dusty floors are a small price to pay for fantastic memories though.  Don’t you think?

I decided to whip up something for dinner that I could also bring to work for breakfast tomorrow.  And since I always have eggs and veggies laying around, a baked frittata seemed not only appropriate, but possible.

FoodFash Baked Frittata (yields 2 servings)

4 eggs

1/2 cup frozen spinach

1/2 cup frozen asparagus

1/4 teaspoon garlic salt

1/2 teaspoon crushed red pepper

2 oven safe dishes

Preheat oven to 400 degrees.  Beat two eggs in each dish and add half of the remaining ingredients to each.  Set the oven safe dishes on a baking sheet and place on the middle rack of the oven.  Bake until the eggs are fully cooked, about 30 minutes.

I wasn’t sure how satisfying these would be without milk or cheese to fluff and flavor, but I was really happy with the way they turned out.  And I’m pretty excited to have something other than a boiled egg or Greek yogurt tomorrow for breakfast.  Looks like I’ll be adding these to the weekday breakfast rotation!

Lake Goodness

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Jenny and I spent all day at the lake yesterday and had an absolute blast!  We hitched a ride back to downtown with a friend and fell asleep right away.  When we woke we were both craving some brunch action, so we texted Elisa and were on our way to Blue Dahlia in no time.

Right as we put our name on the list, the heavens opened up and it started pouring.  Unfortunately, this doubled our wait time since the patio was no longer an option.  Fortunately, we could slurp on coffee while we waited.

The soup of the day was cauliflower leek, which exceeded my super high expectations.  It had the perfect amount of flavor and creaminess and I’m a little sad knowing that this soup won’t be available all the time.

I also ordered the hummus and taboule plate.  The taboule was different than I expected (barely any parsley), but still pretty tasty.  The rest of the platter was s0-so.  Hummus needs pita, or veggies, or almost anything but thick, dense slices of bread.  I wasn’t a fan.

After brunch, Jenny and I headed back to the lake to meet up with the boys.  We hopped on paddle boards and continued the fun that we left late last night.  We both agreed that this group is the best around and can’t wait for the work-weeks to pass so the weekends can be filled with more lake goodness!