This weekend was one big Funday! Friday – for my cheat day – I went to my favorite underground supper club, Push Start Kitchen with my best friend. Zack was serving a vegetarian dinner and once again blew it out of the water with his creative flavor combinations and impeccable execution. God bless cheat day.
L to R: the table; amuse – a corn masa with red chili jam and pickled okra; appetizer – chilled zucchini soup with tempura pumpkin flowers, house-made ricotta with preserved lemon, arugula, and smoked chile jam; main – roasted chile, Israeli couscous with collards, black plum mole, crisped tamale “croutons,” cotija cheese, and hears of palm; dessert – arroz con leche with candied lemon, melon sorbet, lychee foam, and basil and sour cherry gelee.
Saturday I took an easy bike ride through the park and hit up the Green Market for some tomatoes and a beautiful bunch of basil grown right there in the park. Doesn’t get more local than that!
Saturday evening I got to see some of my favorite bloggers at a going away party for Heather and her hubby Kirk. They are off to Colorado! We are sad to see them go, but we had a great time catching up and goofing off.
Heather cooked up a fantastic (vegan) Mexican feast, even specially preparing ground tempeh so that I had something I could eat (going out on a strict diet is HARD). I really loved her bean dip too – it was just the right amount of spicy.
I didn’t partake in the Cayenne-spice chocolate chip cookie sandwiches, but am told they were phenomenal.
This dish I made for her is a Tomato Basil Beet Salad. Who knew this beets and tomatoes would be such a win? I mean, I thought it would taste good, but whoa. This simple salad of beets, tomato, basil, and onion blew me away. A bit of lemon juice, olive oil, and pepper balanced the beet flavor and the sweetness of the cherry tomatoes almost made it seems like dessert.
The other item that blew me away was a feta cheese.
Last week I talked about the yogurt I received from Olympus; however, they also included a feta cheese in the package. This creamy treat is imported from Greece, and is the BEST feta I’ve had in recent memory. I’m not even exaggerating. It was impossibly creamy, and have just the right amount of salt to bring out the feta tang.
For the full recipe, check out my guest post on Tiffany’s blog, Como Water.
Recap time. I’m on day 10 of my figure competition training and still loving it! I had an appointment with my trainer Saturday. It was a tough one – I got busted for my lack of protein on my “cheat” day (note to self: Steve reads blog… watch yo self) and was
justly punished treated to a killer leg workout. I’m really excited about my progress in a short amount of time. I was able to squat 30% more weight than I could just a week and a half ago!
Thank god this week was only 3 softball games… ’cause it is HOT. The obligatory #proof pic:
Workout Recap (6/25- 7/1):
- Monday – Chest/Biceps, 2.5 mile walk
- Tuesday – Legs (w/ trainer), 2 mile walk
- Wednesday – Back/Tris
- Thursday – Shoulders/Glutes, 2.5 mile walk
- Friday – Biceps/Chest, 2 mile walk
- Saturday – Legs/Hams (w/ trainer), 20 min bike ride, 1.75 mi walk
- Sunday – 3 softball games
Don’t forget to click here and enter to win 2 boxes of Special K’s new granola bars! Contest ends TONIGHT at 11:59p.
What was the highlight of your weekend?
Is it in the 100s where you are?