FoodFash

Adventure Begins in the Kitchen

Black Swan, In Pictures

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Breakfast:  Fage Greek Yogurt with Blackberries

Lunch:  Curry & Coconut Oil Acorn Squash with Garlic Knots

Yoga!!!

Post-Yoga Snack: Watermelon

Dinner:  Roasted Tomatoes & Portobello Mushroom with Garlic Knots

I’ve had my eye on Black Swan Yoga since the moment I figured out which area of Austin I wanted to live in.  The studio is steps from my apartment, they offer more classes at more times than you could ever imagine, and you can tell just by reading their website that the vibe is spot on.  When Andrea suggested meeting up for another workout after last night’s boot camp class, I had my fingers crossed she’d want to check out Black Swan.  Finger crossing was unnecessary as she was already a fan.

The power class was great!  It ended up being the perfect amount of strength and stretch for our already aching tush and thighs.  I haven’t been this happy with a studio since YogaSport in Dallas.  Yay Austin!!

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?

Master Poacher, In Pictures

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Breakfast:  Poached Egg on Sourdough Rye Toast

Lunch:  A quicker version of last night’s dinner

Dinner:  Whole Foods Tabbouleh Wrap & Greens

So I poached my first egg on Saturday and now I can’t stop.  With each poaching, I get a little better at gauging water temperature, performing the egg drop, and judging when they’re done.  And with each poaching, I get a little more addicted to how perfectly the bright yellow yolks ooze all over whatever crusty goodness I set them on.

How do you take your eggs?  Can you prepare them just as well as your breakfast spot?

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!