FoodFash

Adventure Begins in the Kitchen

A Palindrome, In Pictures

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Breakfast: Overnight Oats (1/3 cup oats, 1/3 almond milk, 2 tbsp flax seeds, 3 strawberries, 1/2 banana, splash vanilla, drizzle pure maple syrup)

Snack:  Asian Market Cracker Find

Lunch:  Spicy Kale and Right Foods Roasted Peanut Noodle

Snack:  Another Bowl of Spicy Kale

Dinner:  Spicy Kale with Tofu

Dessert:  Undernight oats?  (i.e. raw overnight oats)

So my day (minus the random crackers) was basically a palindrome: starting out with oatmeal, then lots and lots of kale, and ending with more oatmeal.  It’s a little weird, I know, but I craved last night’s lemony, spicy kale ALL DAY.  And when I was fixing tomorrow morning’s oats, I couldn’t help but make myself a bowl right then.  Cold oats are freakishly good!

Side note:  I chopped off my ginger locks today!

Overnight Oats

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I’ve wanted to try overnight oats for quite some time now, but there was always a but.  But, I only have Irish oats on hand.  But, I really like my rushed breakfast of soy yogurt and ground flax.  But, when I actually have time to make breakfast, I want something eggy with avocado.

But there was no room for buts last night when I realized I forgot to purchase my weekly stash of soy yogurt.  And the odds of me waking up early on a Monday morning to make eggy goodness?  Slim to none, my friend.

I went straight to Oh She Glows for a simple, vegan-friendly recipe.

The only modification I made was using flax seeds instead of chia seeds.

I mashed, mixed, and stashed in the fridge.

All I could think about during my Monday morning meeting was digging into my breakfast experiment.  It was so worth the wait!

Consider me an official passenger on the overnight oats train!

Go Go Gadget Perfect Sandwich

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The instant a portobello mushroom sandwich comes into sight when browsing a menu, it’s a deal.  For reasons unknown, I was so intimidated by a homemade portobello steak that I deemed them a treat.

Similar story with roasted tomatoes.  Only recently discovering that I LOVE tomatoes as soon as the tangy funk disappears, I had never tried the roasted version on my own.  Attempting to tackle two unknowns during a one hour lunch break (cut short by the slowest train ever) could have been a tad too aggressive.

I go-go-gatcheted around my kitchen like I was last minute tidying up before a guest arrived.  Adrenaline pumping, stomach growling, clock racing.

I drizzled the tomatoes with olive oil, stuffed with crushed garlic, and sprinkled with salt and pepper.  Likewise, I drizzled the portobello cap with olive oil and balsamic vinegar.  There was no time for slow roasting…  I cranked up the heat to 500 degrees, flipped on convection, and prayed they’d finish before it was time to rush back to the office.

Meanwhile, I mixed mayo, fresh basil, lemon zest, and lemon juice together to mimic this sauce I fell fast in love with during my LA visit.

I slathered one side of homemade ciabatta bread with the mayo mix and covered the other side with baby spinach.  The lemon juice thinned the mayo out quite a bit, so it’s not nearly as coronary clog-esque as it appears!

Even though the veggies had no choice – I was so so late – they were ready.  Phew!  I slapped the sides together and basked in glory.  Did I really just make the sandwich of my dreams at a record pace?

Yes, yes I did.