FoodFash

Adventure Begins in the Kitchen

Buried In The Freezer, In Pictures

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Breakfast:  Sprouted Wheat Sourdough French Toast with Maple Syrup

Lunch:  Spicy Okra and Noodles

Dinner:  BBQ Tofu & Brussels Sprouts

When your pantry is packed and your fridge is a ghost town, there’s only one place left to hunt for food:  the freezer.  I should have taken a picture of the random assortment of stuff I had to choose from for meals today.  Thankfully breakfast and dinner were so-so.  But okra?  Really?  Some bites were tolerable but, for the most part, the slime completely grossed me out.  The things a busy, moving girl will do to get her greens!

What are your thoughts on okra?  Have any recipe suggestions that will transfer me to the okra-loving team?

Cleaning Out The Cabinets, In Pictures

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Breakfast: Sprouted Wheat English Muffins with Fried Eggs (and messy yolk)

Lunch:  Leftover Black & Bleu Salad

Dinner: Leftover Black Bean Salad (sans cheese & avocado)

Dessert:  Leftover Birthday Cake

Holy leftovers!  As the move date gets closer and more boxes get packed, leftovers and simple meals will be as sure as the sun in this kitchen.  Luckily, I am obsessed with salads these days, which will prevent my pantry from being stocked with ingredients that will eventually need to be packed.

Have you written about any good salad combos lately?  Link me up!

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!

Fresh Carrot Salad

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The first recipe that caught my attention as I was browsing through EveryDay Feasts was the Fresh Carrot Salad.  This recipe screamed simple and fresh, which define a good summer recipe in my mind.

Fresh Carrot Salad

1 TBSP White Wine Vinegar

1 TSP Dijon Mustard

1/2 TSP Salt

1/2 Cup Olive Oil

2 LBS Carrots, Grated

1/2 Cup Slivered Almonds, Toasted

Combine the vinegar, mustard and salt in a small bowl and whisk until blended.  Whisk in the olive oil and set aside.  Combine the vinaigrette with the carrots in a large bowl and toss to mix well.  Spoon into a serving dish.  Sprinkle with almonds when ready to serve.

I made a couple tiny modifications in the interest of time, calorie reduction, and my one person household.  The most notable changes were using the only available bag of shredded carrots ( 10 oz rather than 16 oz) and reducing the olive oil by 1/4 cup.

After sampling a small portion, I shook the remaining salad in a ziploc and let it marinate as I packed it in a picnic basket to bring with me to Rock The Park.

This was my first experience with a carrot and almond combo and I was very impressed!  I would have never thought that carrots and almonds would compliment each other so well.  This recipe was also ideal for a picnic dish because it tasted even better after sitting and all of the ingredients were outdoor temperature friendly.

I passed the salad around as a side and then plopped the rest on a whole wheat pita with homemade hummus and cucumbers as my main course.  The addition of the carrot salad was a game changer and I highly recommend adding this burst of color to your favorite summer sandwich!