FoodFash

Adventure Begins in the Kitchen

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!

Squares At Square One

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For weeks, I’ve been excited about the Tampa Food Truck Rally.  And as we pulled into the Hyde Park Village parking garage, it was apparent that the rest of Tampa was excited as well.  The pictures don’t quite do it justice, but it was CROWDED!

Like… Really crowded.  And the combo of crowd and heat and vendors running out of food and our extreme hunger, well, it wasn’t good.  We headed out, but I must point out that our trip wasn’t a waste.  Val, Amber, and I were all a tad bummed that we didn’t get to chow down, but we were more excited to see such a turn out – Tampanians are eager for cultural opportunity!

We consolidated cars and decided on Square One for lunch.  Might as well cater to our fried cravings, right?

I ordered the portobello burger that was topped with lettuce, avocados, and sundried tomato mayo.  It was one of the more perfect shroom burgers I’ve had.  I’ll definitely keep Square One in mind when looking for a lunch place with a meaty crowd.

Val had the French onion soup, which looked super tasty as well.

And then we got our square on at Square One.  Amber pulled out her mustache app while we were waiting for our food to arrive and this is what happened…

Why is the mustache thing so overdone but still so funny??

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?

Day Two – Chhheeeckkkk!

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I’ve always been a more energetic afternoon exerciser than morning exerciser, but man oh man was Day 2 easier than Day 1.  It could have been that I was fueled by a terrible workday, but in choosing to focus on the positive, I’m going to “blame” the good workout on pancakes and a kickin’ playlist.

Songs 5 through 8 were new to me, which kept me interested today.  But… I’m not certain that new CYHSY, Sleeping Bag, or this particular Generationals song were cardio appropriate.

As far as the pancakes go, they were the bomb.com!  I thought of Joy the Baker’s “bananas should always be bread” quote as I was whooping these up. And not that I completely agree (because I like bananas just fine alone), but I do think that breakfast baked goods should always be made with bananas.  Close enough, right?

FoodFash Banana Chia Buckwheat Pancakes (yields 8 pancakes)

3/4 cup of buckwheat pancake mix

1/2 cup of almond milk

1 egg

2 bananas, smooshed

3 tablespoons of chia seeds

2 tablespoons maple syrup

The chia seeds reminded me of poppy seeds and gave the pancakes a nice texture, while the banana gave the pancakes oomph and added to the slight sweetness of the maple syrup.  I brought two with me to work this morning and left the remaining six in the freezer for breakfast throughout the week.  I haven’t even eaten dinner yet and I’m already pumped for breakfast tomorrow – looks like these pancakes will be added to the regular breakfast rotation!

Have you had any success with preparing breakfasts ahead of time?