FoodFash

Adventure Begins in the Kitchen

Thankyounomoreplease

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Hellooooo last night of take-out!  I was just as excited to see this smiling Urban Thai bag as it was to see me.  I can’t wait to get out of this hotel room!

Ginger broth with mushroom dumplings?  Get in my belly now, please!

Next up was Yum Tofu, which was yum, as advertised.  At first glance, the dish looked super dry and I thought to myself “at least the soup was good”.  But after my first bite it was apparent the tofu was far from dry.  The dish, composed of fried tofu, cashews, red onions, green apples, and spicy lime dressing, was perfectly soaked with spicy lime goodness.  I see a Yum Tofu recreation attempt in my future, for sure.

And lastly, mango with sweet sticky rice, which was… the jam.

These 15 dollar minimums for delivery are killing me.  Somehow the combination of being in a hotel room and leftover takeout staring me straight in the face is pure gluttonous danger.

See you tomorrow Tampa!!!

District Delivery

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I think that some people – scratch that – most people look forward to expensed meals on business trips.  I don’t.  Don’t get me wrong, I heart the free-ness, but after an already extended day with co-workers…  I wanted to eat my last meal of the day in a business-free zone.
And maybe I also wanted to eat an entire pizza with a side of hummus, plopped smack dab in the middle of a king sized hotel bed, in a judgement-free zone.  Is that so wrong??

Ugly Blueberry Biscuit Muffins

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Discovering the abundance of frozen fruit in my freezer gave me a hankering for some fruity bread-like breakfast.  And since I’ve already posted about banana pancakes, blueberry pancakes didn’t seem all that interesting. Blueberry biscuits, however, sounded perfect.

I modified the biscuit recipe on the back of the pancake mix A LOT, enough to call it my own I’d say (but that’s a touchy blogger subject).  I also reduced the recipe by a third, because we all know what happens when you have leftover baked goods…

FoodFash Ugly Blueberry Biscuit Muffins

2/3 Cup Gluten-Free Pancake Mix

1/4 Cup Almond Milk

2 Tablespoons Earth Balance

1 Egg

1/3-1/2 Cup Frozen Blueberries

Preheat oven to 400 degrees.  Mix the pancake mix, almond milk, Earth Balance, and egg together with a fork, making sure the Earth Balance is cut in evenly with the other ingredients.  Fold in the FROZEN blueberries.  Spoon batter into three muffin cups and place on a baking sheet.  Bake for 20 minutes or until biscuit tops are golden brown.

Jam-less, the biscuits lacked the fruity sweetness I was looking for.  But when I added a dollop of strawberry jam, they were A-mazing!  I can’t wait to experiment with other berry varieties or maybe even… Chocolate!

Off To Make Schakolad, In Pictures

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Breakfast Drank: New Tea Flavor

Breakfast: Sprouted Wheat French Toast (egg & almond milk), Cooked with Coconut Oil and Topped with Pure Maple Syrup

Lunch: Leftover Tofu & Veggies

Lunch 2: Eggplant Fries with Chup

Dinner: Piping Hot Brown Rice Pasta with Marinara

Oh how I wish I had time to put spinach in my pasta, but I chose blog post over green.  I’m rushing out the door to make chocolate with my Junior League committee at Schakolad Chocolate Factory in… T minus ten minutes.

Can’t wait to see what this is all about!  Gotta jet!