Becoming A Freezer, In Pictures
Breakfast: Oatmeal with Almond Milk, Raspberries & Maple Syrup
Lunch: Leftover Portobello Chili (from the freezer!)
Snackage: Greenwise Olives (all of them)
Dinner: Spicy Kale and Ponzu Marinated Tofu (pressed)
Dessert: Protein Pudding
About a month ago I made Portobello Chili and ate it until I had chili seeping out of my eye holes. Not really, but I felt as though that was on the verge of happening. So I stuck a few chili filled mason jars in the freezer and called it a day.
Although I often wish I was a “freezer”, I’m not. But I can tell you a few reasons why today’s freezer story was a success.
– It was chili, and chili always tastes better the next day (or month)
– I froze individual portions which prevented me from having to heat up a huge amount of frozen food only to stick some back in the freezer
– I used mason jars to store the chili so it was easy to remove the lid and stick the frozen chili straight into the microwave (mason jars, btw, are a super cheap and all around better alternative to tupperware)
For reasons unknown, having a successful freezer story makes me feel accomplished and so I’ve made a mental note to freeze more often.
Oh! And keep an eye out for a protein pudding FoodFash Mash!
Happy Easter Bunny!
For as long as I can remember, the highlight of my family gatherings (other than seeing my family, of course) was whatever Uncle Roy was cooking (because everything he touches turns to culinary gold) and Uncle Danny’s ginormous seafood and wine contributions.
And since, historically, trips to Uncle Roy’s house equaled Kristin binge eating sessions, I was a bit apprehensive for Easter dinner. Especially after the Taste of South Tampa caving incident…
I turned to my good friend, wine, for support.
And then my mom arrived with the most beautiful deviled eggs EVER. Mom to the rescue! She pickled eggs with beets and onions and then did her usual deviled egg magic.
My contribution was Basil Vinaigrette that I swooped up from Whole Foods on the way. I poured some on a plate to be sopped up by the bread that Uncle Roy picked up from the Sponge Docks and used some more for the salad bar creation that I brought for my meal.
The salad consisted of mixed greens with edamame, garbanzo beans, beets, red onion, and wheatberries. Although it was a pretty decent mix, I much preferred the mushrooms that were sauteed with white wine and olive oil and more deviled eggs.
And then it was time to entertain The Pie.
One. Two. Three. Meltdown.
And we’re back!
Hasn’t anyone told you it’s tough being two?
Hope everyone had a lovely Easter!