Archive of ‘dessert’ category

First Day Of Work

Remember that good news I mentioned the other day? Or maybe you wondered why I suddenly moved into Manhattan this weekend? I started my new job today. I’m a kind of marketing analyst for a small startup. So far – awesome.

This morning I woke up jittery so I went out for a jog. I did about 1.75 miles (?). When I got back I picked up my breakfast from Metro Cafe – a 12 ounce oatmeal made with skim milk + cinnamon, banana, and blueberries.

04 oatmeal

I finished it, but it wasn’t very good. I’m not getting it again. What the what Metro Cafe? I’ll stick with your bagels. Tomorrow’s breakfast is going to be instant grits from a hotel we stayed at on the road trip. Hehehe.

Eating Out and About

Yesterday (Friday) was a hectic day! Bobby and I drove into the city to drop off a bunch of stuff at our apartment (we’re moving in this weekend), got a parking ticket ($95 – wtf), picked up Bobby’s new suits (they’re beautiful – Michael Kors), ate out twice, I got a mani cure, and we both got ready for my friend’s wedding today (Saturday).

We did the lunch special at Edo Sushi. I got chicken and broccoli again ($5.75; steamed) and Bobby got Salmon Don ($12). These are Droid pictures. The special comes with soup (miso for me)…

And then you get your entree. Mine came with rice on the side but I saved it to make fried rice later.

Edo’s is my favorite Pennington restaurant.

Favorites on both sides of the US

Bobby’s cousins are so sweet. I’m going to miss them a lot. On our last night in California (Monday, November 9th) we went out together to Blue Mango (our favorite restaurant) in Santa Clara. Blue Mango is a Thai restaurant and they have a separate vegetarian menu (I haven’t used it in a while). We shared a bunch of dishes…

Appetizer: Heavenly Stuffed Wings – de-boned chicken wings stuffed with ground chicken, silver noodle, cilantro, water chestnut and black mushroom. They came with this great sweet dipping sauce. This was kind of scary at first (fried! processed! breaded!) but the deliciousness made up for it.

For dinner we shared 4 dishes. The Blue Mango Fried Rice – a big house special: chicken fried rice topped with sweet garlic pork.

The Green Curry – eggplant, bamboo, and bell pepper are soaked in coconut milk, with a hint of basil (cannot be mild).

Foodbuzz Festival: So many yums (tasting)

You all know how much I heart Foodbuzz. Now look at all these awesome samples that I heart as well (from the afternoon tasting). I can’t possibly post everything I tried, but here are the pictures that came out well.

Brandi‘s Stuffed French Toast:

Sabrina‘s Egg White Veggie Frittata Muffins:

Frog Hollow Farm‘s dried fruits (and Warren pears! So amazing).

Frog Hollow Farm also had a variety of chutneys and conserves, which were incredible. This was my favorite booth of the afternoon.

Some kind of shrimp and scallop ceviche from Fuego (can’t find a link):

A cool table with non-traditional shortbread made by Botanical Bakery:

Handmade marshmallows (pumpkin was one of the flavors) by Gateau et Ganache:

Foodbuzz Festival Day 2: Hearts

I heart Foodbuzz.

I heart Linda.

I heart bloggers taking pictures (Jenna, Tina, ??, Allijag).

I heart Elizabeth.

I heart Kath, Jenna, and Meghann (and their matching red outfits).

I heart Coco and Sophia (my weekend roommates).

And I heart warren pears and dessert (more on this later). I also heart Frog Hollow Farms.

More foodie pictures to come; I need some sleep!

Foodbuzz Festival Day 1

Now Coco and Sophia are both here!

Tonight we drove up to San Francisco for the first Foodbuzz Festival event. The welcome reception was from 5-7pm at the Hotel Vitale. This wasn’t the main food event of the day, but they did have two cool appetizers: gruyere gougeres with bacon and mascarpone and pork rillettes. They were provided by midi.

I tried the rilletes. Pretty good, but kind of salty. I didn’t try the puff things, but they looked cool.

After the reception we headed over to the Ferry Building for an amazing dinner event. Foodbuzz rented out a portion of the building and had restaurants serving food all the way down the alley.

As soon as we entered I saw mini cupcakes, and I couldn’t resist. Dessert first! I tried the pumpkin cupcake, but they also had red velvet, chocolate cinnamon, and an almond flavored one. I had an almond one on my way out for my real dessert. These were provided by Mission Minis.

Catch Up Post!

Coco is here! And I have a big wrap-up of recipes and food to show.

First up: here are two breakfasts. Cheesy grits topped with leftover chicken (1/4 cup grits, cooked in water; cheese added at the end). There was a little bit of avocado on there too (avocado came with the chicken salad that this is leftover from).

Oat bran cooked with protein powder, cinnamon, vanilla, and a dash of salt. Topped with sesame seeds and maple syrup.

Have you tried Averie’s raw vegan cookie dough balls yet? Okay, mine are not balls (the first batch was), nor do they have chocolate chips. They are so simple to make.

Averie-inspired Raw Vegan Cookie Dough Yum

Ingredients (1 serving)

  • 1/4 cup whole wheat flour
  • 1 tablespoon maple syrup
  • a little bit of water

Directions

I’m Back On Track

A few of my favorite bloggers have recently committed to getting back on track. Caitlin declared the whole month of November as a time to get back on track; Angela is doing it for the first week of November, starting today (the 2nd). I’m feeling it too: I haven’t been doing that much yoga, I haven’t been walking as much as I like to, and, to be perfectly honest, I’ve been eating a lot of crap. I haven’t been practicing mindfulness either, and I find myself munching through the day instead of eating proper meals.

This challenge might be hard for a few reasons – 1) Bobby and I are driving across the country next week; 2) the holidays and lots of decadent foods are coming up; 3) due to the move, I don’t know what my new routine will be (we’re moving to Manhattan btw). But I’m going to try. I’m synthesizing their goals and mine, and this is what I came up with. I’m going to try to do this for as long as I can. These aren’t arbitrary; these goals are what my ideal lifestyle would be so I want to keep up with them.

Happy Hallowe’en!

I’m sitting by the door waiting for kids to come trick-or-treating. I have a nice treat basket filled with random samples of things that I’ve gotten (thanks, Whole Foods!), YummyEarth lollipops, Reese’s cups (my favorite), and “Grape Coconut Jelly” (interesting Asian candy things that Bobby gets). (Don’t forget about the YummyEarth discount – good until November 15th.)

32 halloween candy

We didn’t get any kiddies last year, and I don’t know if we will this year either. Do you get trick-or-treaters?

Earlier today Bobby joked, “Maybe the reason Americans are becoming obese is that we focus on candy for every holiday and on Halloween we buy too much so we have extra left over. I bet other countries don’t do this.” But he’s right. Trick-or-treating is a very North American thing (Canadians do it too). It’s done in the US, the UK, Canada, parts of Mexico, Puerto Rico, and Ireland. Apparently it’s been introduced in Italy and New Zealand (because of American culture infiltrating the media), but it’s been pretty controversial. Stuffing your face with candy seems to be a uniquely American thing to do.

Recipe: Raw Energy Balls (coconut, carob)

Today Jill and I went to another demo at our Whole Foods. Catra (our fitness instructor and a raw foodist) did a short presentation on the raw foods diet and gave out samples of 2 raw food recipes. First was Catra’s…

Raw Energy Balls

30 energy balls raw

Ingredients

  • 1/2 cup carob powder
  • 3 cups shredded unsweetened raw coconut
  • 3/4 cup coconut butter/oil
  • 1/2 cup raw agave nectar

Directions

Mush everything together by hand. Shape into balls and freeze before eating.

Substitution ideas (not all raw)

  • honey or maple syrup in place of agave
  • oatmeal in place of some shredded coconut
  • nut butter in place of coconut butter/oil
  • cut down on oil; add more sweetener
  • replace half the oil with a super-ripe mashed banana
  • cocoa powder in place of carob powder
  • ground flax in place of some shredded coconut

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