FoodFash

Adventure Begins in the Kitchen

Recreating An Obsession

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If you haven’t tried Whole Foods’ garlicky kale, you’re soooo missing out!  It’s the only raw kale recipe that I’ve tried that leaves me sad when my bowl is empty – it’s that good.

Unfortunately, the Whole Foods salad bar in Tampa is seriously lacking and is missing garlicky kale, among many other things.

Fortunately, the food blogging community is amazeballs and I’m not alone in this garlicky kale obsession.  I used Brittany @ Eating Bird Food’s recipe to the tee and it was spot on.

Have you ever turned to the blogging community to find a recipe recreating a restaurant/grocery store obsession?

An Evolution

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So you know the little Related Posts section at the end of each blog post?  Well, occasionally I’ll click on one of those to take a ride down memory lane, see what I was up to during that time, etc. etc.

Yesterday, I clicked on this post and wondered why I hadn’t come across my bamboo steamer lately.  And rather than looking for it, I decided on some baked wontons.

FoodFash Asian Ravioli (yields 15)

2 tablespoons of coconut oil

1 – 6 oz package of shitake mushrooms, chopped

1 teaspoon of shredded ginger

2-1/2 cups finely shredded cabbage

1 cup of chopped kale

2 tablespoons Bragg’s Liquid Aminos

wonton wraps

 Melt the coconut oil over medium heat and then add the mushrooms and ginger.  When the mushrooms are wilted, add the cabbage, kale, and liquid aminos.  Continue stirring over medium heat until the kale and cabbage are wilted as well.  Remove pan from burner and pre-heat oven to 425 degrees.  Set the wonton wrappers on a dry surface and wet the perimeter of the wontons with water.  Dollop as much stuffing as the wontons will allow in the center and then cover with another wonton.  Press the edges with a fork like a ravioli and place on a greased cookie sheet.  Spray the wontons/raviolis with cooking spray and bake for 8 to 10 minutes.

While reading the “historic” wonton post, I remembered how little stuffing a traditional wonton held, which led me to the ravioli route.

And I totally didn’t expect these to come out of the oven looking as pretty as they did!  Crispy on the outside, cabbage shroomie on the inside, I was in heaven.  I ate nine of them.  Eek!  Good thing I had just finished Week 2, Day 2 of 5k training!

In other news, I’m newly addicted to Instagram.  While posting like a crazy person today, I realized how much I like square photos and borders.  So I’m going to test out square photos and borders for a bit on FoodFash.

Simple solution.

Do you use Instagram?  If so, follow FoodFash and I’ll follow you right back!

Pancake Post Apologies

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I know what you’re thinking.  “FoodFash has turned into Kristin’s Pancake Blog”.  But I just can’t help myself.  Over the past few weekends, I’ve been inspired by a new fruit.  And by inspired I mean I wanted to shred X fruit to pieces and plop said shreds into pancake batter.

FoodFash Apple Cinnamon Chia Buckwheat Pancakes (yields 8 pancakes)

3/4 cup of buckwheat pancake mix

1/2 cup of almond milk

1 egg

1 gala apple, shredded

3 tablespoons of chia seeds

3 tablespoons of maple syrup

3/4 teaspoons of cinnamon

 I woke up so stoked for Week 2, Day 1!

I hopped out of bed, put on my running gear, and headed to Ybor City.  This was my first time running through Ybor and I really enjoyed it for a morning run.  The streets were super empty and I was shaded by pretty brick buildings.

With that said, I really struggled this morning.  I love, love, love getting a workout out of the way first thing, but I don’t have near as much energy as I do around the 5 o’clock zone.

Do you prefer morning or evening exercise?  Does one tend to be easier for you than the other?

Fish In The Kitch

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Lately, especially while out to brunch, I’ve had major lox bagel cravings.  But since I’ve focused A LOT on breakfast lately (and I’m not quite ready to test out Tofutti and salmon) I decided to make a lox inspired sammy.

Why is canned salmon so much scarier than canned tuna?  I spent an excessive amount of time at the grocery store sorting out the confusion that was canned seafood.  You can buy this stuff with bones!?  Sick.

FoodFash Salmon Salad Sandwich (yields 2 servings)

1 can of salmon (boneless/skinless)

1/2 shallot, chopped

1 tablespoon of capers

1 – 2 tablespoons Vegenaise (reduced fat)

2 slices of sprouted wheat bread

baby spinach leaves

I love toast.

Seriously, everything about toast stuffed with  <insert protein> salad and greens is so classic and good.

What’s your favorite salad sandwich recipe?