No Room For the Blues + WIAW

Coming home is hard.

 

Some might say it’s downright depressing…

I fell in love with Colorado last week.  I will move there one day.  Atlanta is getting older by the minute.  I love my city – we have gorgeous parks, amazing food, and my friend and family are here.  But I was born here.  While I’ve been lucky to travel a lot, the time for a change of scenery is growing near.  Since I can’t exactly pick up and move to Switzerland, Colorado is a good second.

I think the goats miss me too.  More on this adventure to come!

mountain goat

 

In lieu of an after work hike, I got my nails done.  Nothing like a little pampering to soothe the travel blues.

Speaking of blues… my toes are now No Room For the Blues!  The nail color is Wooden Shoe Like to Know.  Gotta love OPI!  They were totally talking about my nasty feet after all the Colorado adventuring.  Not that I’m paranoid…

Mani-Pedi

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This WIAW I’m back from Colorado but OUT of groceries.  Desperation has set in…

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Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!… 

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Colorado Livin’ + WIAW

Colorado is stunning.

 

Whether it be a WBFF fitness show or a sunset…

I’ve been enjoying some incredible views in Colorado!

Wild Sunflowers

Loveland Pass

Loveland Pass

Sunset

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This WIAW I’m in Colorado camping out at Heather’s house.  It’s been so much fun being here and in her kitchen!

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Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!… 

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BBQ Mustard Chicken + WIAW

I view food as a source of entertainment.

 

What do you expect from a person who goes to Whole Foods when she’s bored?

Sometimes food prep gets a bit mundane.  When you’re packing up 3-4 meals a day to take to work, there are only so many options.  I wonder if we could get an oven in the office…

This past Sunday marked 6 years since my dad died.  As per tradition, my sister and I spent the day with mom at the house we grew up in.  We grilled out and had a great time eating (my mom has a similar Whole Foods problem – soooo much delicious food!).  It was fun to reminisce and enjoy the gorgeous pool day.  And I got to cook with my mom, which I love!

Grilling with mamma

 

It was also a good opportunity to food prep in a different way.  I stopped by the farmer’s market on the way to the house and loaded up on chicken, fish, and veggies.  I live in a condo, which means we can’t have grills.  Mom, on the other hand, has a gas grill AND a Big Green Egg.  It’s been the perfect way to add more variety to my prep!

This week I’ve been especially loving the BBQ chicken I made.  It was a really quick marinade, and it packed a punch!  I used smoked paprika and my healthy homemade BBQ sauce (I keep a batch on hand all summer) to heat it up.  They were a great compliment to the tangy mustard.

BBQ Mustard Chicken

 

You could use your favorite store brought BBQ sauce if you don’t have any homemade.  If you’re grill-less like I usually am, this would be fine on a grill pan or baked in the oven.

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This WIAW I wanted to eat each meal consecutively.  Between leg day and the excitement of grilled food I was entertained alllll day!

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Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!… 

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Veggie Sushi with Beet-Wasabi Sauce

Sushi befuddles me.

 

How do they wrap it so tight and get the rolls to stick together?

I got a wild hair and decided to try my hand at veggie sushi.  No sushi mat, mind you.  I still have no idea how sushi chefs’ rolls don’t fall apart.  Mind did as soon as I picked a bite up.  But they tasted wonderful!  (Halfway through I discovered that cutting them with wet knife helps, FYI.)

 

 

I used parsnips to create the rice, making these rolls a light, veggie-only treat.

 

Even better was the sauce I served with them – a beet-wasabi puree.  I used Greek yogurt to achieve a creaminess that pleasantly contrasted with the crisp veggies in these roll.  The Greek yogurt I used was the Olympus brand I reviewed here.  Its a super thick and creamy yogurt – perfect for a hearty sauce.

 

 

The roasted beets gave the sauce an earthy flavor that was really neat with the nori wraps, and accented with the heat from the wasabi.

This sauce truly is a fun, unique alternative to spicy mayo that works perfectly with the milder, more sweet flavors of the cucumber and carrots in these veggie rolls.  I had some leftover, and it was quite tasty spread on a veggie burger, too!

 

 

 Looking for protein in your sushi?  Click here for a protein-rich vegan sushi roll idea.

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Veggie Sushi with Beet Wasabi Sauce

For the sushi:

  • 2 nori sheets
  •  1 parsnip, blended into “rice”
  • 1 carrot
  • 1/2 large cucumber
  • 1 radish
  • 1/3 C daikon sprouts
  • 1/2 avocado

 

Scoop a few tablespoons of the parsnip rice onto the nori sheet and spread it across half.  Add toppings and roll nori sheet as tightly as possible.  

Slice into sushi pieces, or eat whole.  Note: wetting your knife before slicing help to achieve a cleaner cut.

 

For the Beet-Wasabi Sauce:

  • 1/2 C beet, roasted
  • 1/4 C Greek yogurt (sub in almond/soy/coconut yogurt to make vegan)
  • 1 tsp wasabi paste
  • 1/2 in piece of fresh ginger
  • Salt, to taste

 

Combine all ingredients in blender and blend until smooth.  

If you are sensitive to heat, add the wasabi slowly, tasting to control for spice-level.

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Totally unrelated, but I need to whine.  I had leg day with my trainer Tuesday night.  My muscles are so sore it hurts to even think about walking.  Second day soreness is the WORST!

When are you the most sore – the next day or the second day after a workout?  Or immediately?  ;)

Do you eat sushi?  What is your favorite roll?