FoodFash

Adventure Begins in the Kitchen

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!

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!

Newness

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Today was a busy bee day.  I spent half of my lunch break talking to the hiring manager at Anthropologie about a possible part-time sales position.  Meeting some new people and soaking up fashion inspiration…  Dream, right?  And I spent the other half of lunch braving the downtown Whole Foods crowd.  Less of a dream, but oh so good.

After work, I headed to the apartment gym to get a quick workout in before meeting my neighbor, Alexis, for a happy hour organized by our complex. I never thought I’d say this, but I think I’m addicted to squats.  If only I felt the same way about lunges…  If.  Only.

I met up with Alexis and we headed to Lucy’s Retired Surfer Bar where we were greeted with apps and drink tickets.  We were the opposite of social and ate our snacks at a table for two.  But in our defense, this was our first time hanging out and we were more excited about getting to know each other than approaching the masses.  Next time we’ll venture out, next time!

Fitness Friend & Egg Salad

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Even though boat beers and holiday feasts were a plenty this weekend, there was still enough hiking, swimming, and gun lifting for a drop on the scale (hurrah!).  But weekday sedentary life means getting back to it where dieting eating responsibly and exercising are concerned.

Last week I experimented with my calendar, scheduling work-outs, meals, blog posts, and chores.  I put my alarm clock (cell phone) in the kitchen, forcing myself to get out of bed early, and managed to add an extra 30-60 minutes to each day.  I rushed home during my lunch breaks to utilize that hour as well.  People aren’t joking when they say the calendar is your fitness plan friend.  It’s the truth!

FoodFash Dill Egg Salad (yields 2 servings)

4 boiled eggs (toss 2 of the yolks), chopped

1 celery stalk, finely chopped

1/4 red onion, finely chopped (I used white and wish I hadn’t)

1 teaspoon dill

2 tablespoons plain Greek yogurt

salt and pepper to taste

I had never used Greek yogurt in egg salad before, but after using some of the goods that Chobani sent me last week to make yumtastic tzatziki, I had zero hesitation.  Using plain yogurt in place of mayo or Vegenaise in protein salads really freshens things up.  And not only are fresh meals perfect for summer, they’re also perfect for this little birthday bikini challenge I’ve got going on right now!