FoodFash

Adventure Begins in the Kitchen

Resolution #Fail

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So… I’ve officially broken all but one of my New Year’s resolutions.  My 365 Project lasted only a few weeks.  I try to make the most of Tampa, but I can’t stop longing for LA.  I just couldn’t help myself in the dairy department when faced with sea salted caramel brownies at the Taste of South Tampa.  And then meat…  I hadn’t had a single non-seafood meat craving until I went to Animal (THE carnivorous hip spot in LA) and sampled all sorts of animal.  It was at that point that I downward spiraled.  It’s a darn good thing I’ve been keeping good company!!!

On my last day in LA, Hansell grilled a feast complete with feta filled risotto, meat skewers, and grilled glazed donuts toped with melty ice cream.  Even I’m not crazy person enough to turn down that degree of temptation.  I gorged.

GORGED.

Upon my return home, I immediately reverted back to my non-dairy veggie state. Relief!  Relief that was totally destroyed when car accident Friday happened.  I nursed my neck-ache with champagne, fume blanc, and real cheese pizza.  Oh and I had real cheese pizza in LA.  I had fallen so far off the wagon.

But it gets worse…  When I drove home from St. Pete on Saturday, I lost complete control.  To avoid completely grossing you out, let’s just leave it at… I ate both Taco Bell and McDonalds on Saturday.  Are the WTFs flying yet?!

Even after all of this, I had zero intention of being a perma-meat eater again. But I’m not one to deny myself a little bit of out of control (OK a lot a bit of out of control).  I decided to give myself a proper send off  to veggie-ville by visiting an ultimate favorite of mine, the bar at Bern’s Steakhouse.  I ate the whole shebang: french onion soup, salad, baked potato with sour cream, chateaubriand, onion straws, and veggies.  Leftovers?  Ha!  Not at all.

The moral of this gluttonous story is…  My body is so far out of whack that I’m happily returning to non-dairy, veggie Kristin.  I stocked up on my pre-LA guilty pleasure spring rolls (which seem a lot less guilty now) and stir fried some marinated tofu and green beans for dinner.

 

Look Out Weekend!

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Isn’t this how it always pans out?  You’re exhausted all week and you promise yourself a nice quiet weekend and then…  You get an invite to something too fun too pass up?  Oops?

My friend Kelly emailed me earlier today about a non-touristy sunset cruise that she and the other Kelley are going on tomorrow and asked if I’d like to join.  I hesitated out of pure sleepiness, but knew this was something I couldn’t turn down.

You see, both Kell(e)ys are moving soon: one to Jacksonville and one to Spain, so I need to get as much Kell(e)y time in as humanly possible.  And there are about a gazillion cherries on top of this cakey invite, some of which include:

1.  The cruise is BYOB

2.   Kelly is kind of a big deal at a local wine rep and will, for sure, bring the best bubbly ever.

3.  Kelley is famous for her veggie trays.

4.   I’ve been looking for an excuse to make this vegan layer dip

5.  FULL MOON!!

So party, party it is, because I don’t see myself making my way back over the bridge after boating.

Now on to the dip…  that I totally jacked from my college roommate, Emily, and modified to be dairy free.

Mix one package of dairy-free cream cheese with taco seasoning to taste.  I used about 1/2 of a large packet, but it’s important to sample periodically because it can get super salty, super fast.  Then layer refried beans, taco seasoned cream cheese, and salsa in a casserole dish (or pie plate).  Top with olives and sliced jalapenos (that I forgot and have to pick up at the grocery store tomorrow on my way to St. Pete).

Serve with tortilla chips or health it up by toasting sprouted corn tortillas.

Oh and hoping to bring FoodFash mashes back stat!

Back To Reality, In Pictures

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Breakfast: Spinach & Broccoli Frittata with Sriracha

Lunch: Amy’s Three Bean & Pasta Soup

Dinner: Burned BBQ Tofu (Oops!)

Dessert: Almond Shortbread Cookies

What a long day!  I got home from the airport around 1 AM last night and had trouble sleeping due to my week on the west coast.  I knew this would happen, so I stocked my fridge with breakfast stuff, frozen veggies, and a frozen meal before taking off.  Look at me, planning ahead!  Only one problem…  FoodFash mom got snacky while catsitting and chowed down what I had planned on eating for lunch, leaving me with emergency soup and tofu for non-breakfast meals.  She even polished off my coconut milk ice cream, which led to the creation of almond shortbread cookies for dessert.  Check back tomorrow for the recipe!