As if you could forget; that shit was awesome. It’s safe to say I’m proud of my accomplishments, and considering I sent the Hubby back to school with all of this, I’m allowed to gloat just a little
Besides even if gloating wasn’t allowed, I’d probably still do it anyway. ♫ “Can’t nobody take my pride. Can’t nobody hold me down. Oh no, I got to keep on movin.” ♫ I suspect bragging isn’t really what that song was implying, but I’m not going to let a little thing like details stop me. Pfft; that’d be ridiculous.
I’ve decided to parlay my mini cooking marathon into What I Ate Wednesday for the week because even though I sent the Hubby back to school with all that deliciousness, you can bet your sweet glutes, I saved some for myself. A girl’s gotta eat, especially this girl; often. It’s better for all parties involved.
Therefore, I give you my Sunday eats, where I turned my food prep into fruition; literally.
My recently washed kale jumped into a blender along with some berries, a banana, and apple juice. I’ve had variations of this smoothie every day this week, and I love it. Quite frankly, I’m hoping for more kale in Thursday’s CSA pickup so I can keep this party going.
There’s nothing like ingesting one of “the healthiest vegetables on the planet” to start your day off right, and then following it up with a round of baked goods. Of course.
I had a slice of the bread on the left, which was a wonderful gift from a friend of mine, and I had three-quarters of the Radish Muffin on the right; specifically the one broken into two and laid out, belly side up for the photo shoot.
The first quarter was eaten by the Hubby to ensure it wasn’t poisonous because I was a little skittish putting a cup and a half of shredded radishes in muffins. I’d do it again in a heat beat though. Oh and did I mention the Radish Muffins are vegan? Yep, that’s right. Nutritious, delicious and vegan. I shall curtsy now.
I spent the better part of Sunday morning still working on kitchen prep, which included baking half of my newly washed kale and whipping up a batch of Chive Butter Mashed Potatoes. As a result, I sampled some of each; for quality control purposes, of course.
By the time lunch rolled around, I wasn’t really hungry anymore.
I ate anyway because I find snacking on dribs and drabs, as much as I love to do it, eventually catches up to me and then suddenly I’m ravenous and ready to take out whole villages with a single bite. In my mind, I just saw myself as Godzilla; I think it’s appropriate. RRRRROOOOOAAAAARRRRRR!
So I ate; more of my newly washed and prepped greens. I split with the Hubby a lovely Spinach Salad with more fresh berries, red onions, chopped walnuts, and some of the richest and creamiest blue cheese I’ve ingesting in quite some time. It’s got fantastic veining. Mmm, veining. Cheese lovers will understand that one.
In addition to the salad, I had a single slice of pizza for lunch. The stir fry I made the day before of garlic, carrots, green beans, hot peppers and Bok Choy became the base, or the sauce if you will, of my Veggiefied Pizza.
I came up with this pizza over a year ago, in a near desperate attempt to get rid of my Bok Choy and Green Beans in a single blow, while still being as humane as possible. I’m happy to report I’ve succeeded, and I’ll even take it a step further; of course I will.
I think this concept would work with almost any combination of vegetables. So the next time you make stir fry, make enough to save for later. One night of work becomes a completely different dinner on two separate occasions. You’re welcome.
In the interest of WIAW and full disclosure, I went to the Breadsmith to pick up my weekly bread (Rosemary Olive this week; yes it’s as good as it sounds), and I happened to notice their sample platter. It’s possible I popped one of these into my pie hole, despite the pumpkin.
I went the easy route for dinner and made breakfast instead. I’m glad I did because the Rosemary Olive bread was amazing and those crazy patty looking things are actually my Creamy Chive Butter Mashed Potatoes. I formed them into patties and browned them on a skillet until warmed through. Crispy crunchy and buttery on the outside, and creamy, cheesy and herby on the inside. I’m already thinking these will be a part of dinner tonight or maybe I’ll just roll around in the mashed potatoes. They’re that good.
There you have it. A full day of food born from hours and hours of food prep. I’m not gonna lie, it was a shitton of work, but I’m pretty much set for the rest of this week so in my mind, totally worth it.
Before I bid you adieu, I’m also joining Laura’s Strange But Good link up this week. Bok Choy on a pizza isn’t exactly what my coworkers would classify as “regular” food. They don’t know what they’re missing.
How does your food prep turn into meals? Tell me about a day of your eats. I want to know everything.
Who lives in Cleveland? We should food prep together. Twice as many hands to do the devils work. Have your people call my people. Oh wait, I don’t have people.