FoodFash

Adventure Begins in the Kitchen

Chop Chop

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You know how most of the time you finish eating a salad, not because you’re full, but because you’re over it?  Then two hours later when you’re prematurely starving again, you’re like “man I wish I would have finished that salad”?  Number one reason why salad choppers are magical.  They allow you to turn a boat load of greens into a normal sized portion that’s super filling and far from boring.

They also allow for a perfectly even distribution of ingredients and dressing.  A Type A personality’s salad dream!

I’ll be making a lot of chopped concoctions over the next few weeks, so I hope you’re as eager about de-fluffing for summer as I am.

A FoodFash Chop

Handful of greens (I used baby romaine)

2.5 ounces of solid white albacore tuna in water

1/2 avocado, roughly chopped

1/2 green apple, roughly chopped

1/3 cucumber, roughly chopped

1 tablespoon Vegenaise

1 tablespoon white balsamic vinegar

Chop, chop, chop and enjoy!

Nature’s Bagel Chip

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Ohhh what I wouldn’t do for a lox bagel!  Love.  Well love/hate.  I love the stuff so much that I can’t stand to see a crumb wasted, so I eat it all up to the point of miserable fullness.  But since there’s no room for miserable fullness over the next five weeks, I’ll be spending this time coming up with solutions.  Lox bagel-esque solutions.

Sliced Cucumbers = Nature’s Chip Bagel Chip

If I had thought this whole thing through, I would have purchased some red onions and capers at the market.  But I didn’t.  So I merely sliced up some cukes, slathered with Tofutti “cream cheese”, and topped with slices of smoked salmon.  De-lish!

These lox cukes were a super fast weekday lunch that could also be a super fun weekend breakfast.  A feel good, super fun weekend breakfast at that!

P.S.  I snuck two workouts in today, which could be responsible for the overuse of exclamation points in this post!

Gimme That Sauwce

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If only I had a dollar for every time I realized how easy something is to make that I, at one point, believed would be super difficult.  I’d have oh so many dollars!  Like maybe enough to buy these…

But can you believe I had never even glanced at a hollandaise recipe before?  For someone that loves the stuff so much that I might just choose eggs benedict as a last meal, you’d think I would have hunted down a recipe just for kicks.

But nope.  It took two artichokes and a little boredom with butter to initiate the search.  The search which ended almost as quickly as it began because I ended up using the first recipe that came up on Google, which was perrrfect.  Perfectly creamy, perfectly zesty, perfectly spiced.

Missed the artichoke mash I made a while back?  Check it out!

Truffle Mac

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Remember the bribe-new-friends-with-baked-goodness plan that I devised during my final days in Tampa?  Well, I started strong by baking the most amazeballs truffle mac and cheese and spreading the love.

I used this recipe, skipping the mushroom/sherry steps.  Not only was I unable to purchase sherry on a Sunday morning, but I wanted my first homemade truffle mac experience to be classic and uncomplicated.

I prepped the first batch for Skylar as a huge thank you for infinite number of ways she helped me out during the move and as a celebratory treat for finishing the Statesman Cap 10k.  The second batch was for a Mad Men viewing party at Matt & Lauren’s.  I forced the leftovers upon both parties as we parted because, simply put, this stuff is too dangerous for my fridge.

Truffle butter, sharp cheddar, and gruyere?  Need I say more?