Strange But Good: Tomato Brownie Cakes

August 2, 2013 By Laura

You may think I’ve lost it.

And you may be right.

I made mini brownie cakes. With a tomato. It sounds strange, but hear me out. Tomatoes are technically a fruit. Baking with fruit is good. So why not?

These mini cakes were marvelously moist. Fresh, in-season tomatoes from the market are juicy and pretty sweet on their own. Between that and the banana, the resulting healthy brownie is a chocolate treat that isn’t overwhelmingly rich, but still clearly a dessert. At the end there is the tiniest hint of something fruity… but you can’t pick out the tomato at all (I tested it with several people).

You might notice that I left the oats whole in my cakes; that’s because I like the extra chew. I also added a little coconut flour because I’m addicted to the wonderful, almost silky, texture it lends. There is also protein powder involved (I just can’t help myself). You can sub in more flour for any of these if you prefer.

Like all good cakes, I decided this needed icing. And sprinkles. My icing was a simple mix of Greek yogurt, a bit of stevia, and vanilla.

Bonus: tomatoes are a great source of vitamins C, A, and K, potassium, fiber, and the cancer-fighting lycopene,

Try it. You’ll like it. Your friends will like it. Your kids will like it. Just don’t tell them what they’re eating until after they take a bite. 😉

Tomato Brownie Cupcakes

1 small tomato
1 small banana (~6 inches)
1 C water
2 T cocoa powder
1/2 C raw oats
1/2 C spelt flour
1 scoop (30g) chocolate protein powder
2 T cocoa powder
1 T coconut flour
1 T stevia (or other sweetener)
1 tsp baking soda
1/2 tsp cinnamon
1 T coconut oil
1/4 C egg whites

Preheat oven to 350 degrees.

In a blender, blend tomato, banana, and water until smooth. Pour into a bowl and mx in remaining ingredients except the egg whites.

Beat the egg whites until foamy (you can also use the blender for this), then fold them into the batter.

Pour into prepared cupcake tins and cook for 15-20 mins.

Makes 12 cupcakes.

Approximate Nutritionals (for 1 cake): 51 calories, 1.7 g fat, 34.6g sodium, 7.3g carbohydrates, 1.5 g fiber, 1.1g sugar, 3.3g protein

How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week?

The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends!

Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

I had the best time reading all the guesses when I posted this pic on Instagram. So many great ideas; many are sure to inspire future #strangebutgood baking. 🙂

What is your favorite fruit to bake with?

Would you ever consider trying a tomato brownie? Be honest.

Sweet Jalapeno Cornbread Muffins

August 1, 2013 By Laura

My blood is Southern, but the kinship stops there.

Well, there and with a preference for Coke over Pepsi. I still feel strongly about this even though I no longer drink soda… but I digress.

Being Southern, you would expect me to love cornbread, but I’ve gone through life avoiding it. I never cared for the gritty, heavy feel and the taste didn’t draw me in. My mom made it a lot when I was a kid. My family even ate it in a bowl with milk poured over it. Cornbread cereal?! Blech.

When a friend requested that I make him sweet cornbread, I was intrigued. What if cornbread could be more like dessert bread? I love dessert!

First I had to “fix” the texture. By using a mixture of cornmeal and flour, the grittiness is less noticeable. I also used a hand mixer to cream together the oil, butter, sugar, and eggs to make the bread light and fluffy. The brown sugar adds a deeper sweetness. It’s noticeable, but it doesn’t overwhelm.

Those who know me won’t be surprised that I also threw in a couple of jalapenos. I thrive on heat, and this addition helps to retain the southwest feel of a traditional cornbread.

These miiiight not be the healthiest muffins, but it’s not so bad. And it’s summertime. Take them to a picnic and share the ~~calories~~ deliciousness with your friends and family! 😉

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Sweet Jalapeno Cornbread Muffins

1 C all-purpose flour
1 C yellow corn meal
3 tsp baking powder
1 tsp cinnamon
¼ C canola oil
¼ C salted butter, softened
½ C sugar
¼ C brown sugar, packed
2 eggs
1 C unsweetened vanilla almond milk
1-2 jalapeños, seeded and diced

Preheat oven to 350.

In a medium bowl, mix together flour, cornmeal, baking powder, and cinnamon with a fork.

In a separate bowl, cream together butter, oil, eggs, and sugars with a hand mixer.

Add the creamed butter mixture and the milk to the dry ingredients and mix until just combined. Fold in the diced jalapenos (you may adjust the amount of jalapeño used to your taste, or leave it out all together).

Pour into greased muffin tins and bake 12-15 minutes, until golden.

Makes 12 muffins.

Note: These could easily be made vegan using Earth Balance and egg replacer or flax eggs.

***

Despite having found a cornbread I enjoy, I still refuse to pour milk over it like cereal.

Do you like the food of your “people”?

If your favorite foods determined your ethnicity, what would your heritage be? I’d be Italian. Or Indian.

Obnoxious Orders + WIAW

July 31, 2013 By Laura

Lately there seems to be a streak of obnoxious.

Or maybe I’m having a streak of impatience?

We’ve become a nation of “have it your way.” But has it done nothing more than turn us into entitled, bourgeois consumers? We can have virtually anything we want almost instantly.

Take Starbucks. Yesterday I ran across this article filled with the most obnoxious Starbucks orders. At first I thought they weren’t SO bad… but keep reading.

My favorites:*

Decaf, Soy Latte With An Extra Shot And Cream → Soy, decaf… with CREAM? And an extra SHOT? I’m naming this “The Oxymoron”
Quad Grande, Non Fat, Extra Hot Caramel Macchiato Upside Down → Upside down? This is coffee. Not a cake. And why bother with the non-fat after all the damn sugar you’re drinking?!
Caramel Macchiato, Venti, Skim, Extra Shot, Extra-Hot, Extra-Whip, Sugar-Free → You are aware that whip isn’t sugar-free, right?
Grande Chai Tea Latte, 3 Pump, Skim Milk, Lite Water, No Foam, Extra Hot → If you have a pump number specification, you miiiiight be high-maintenence. And lite water? As opposed to full-fat?

*All of this is in good fun… I’m sure people (read: my boss) think the way I order in restaurants is obnoxious.

It is rare that I buy coffee. It’s rare that I even drink coffee. That said, I do dig this Mocha Protein Frapp. I know, I know, leave it to me to prefer a protein drink…

Who needs Starbucks when you can have a homemade protein mocha frapp with a fraction of the sugar? Make this and save yourself $6 and 20g of sugar.

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This day of WIAW eats was odd… there were some semi-fails and a wave of nausea… but let’s face it, eating is always the best part of my day.

Read on for my eats, and then check out Jenn’s link up for everyone else’s delicious days.

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Breakfast:

My morning cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos) happened, as usual. I swear this is the biggest addiction in my life.

Breakfast was a pancake experiment… it’s not there yet. Will keep working. That said, everything is better when topped with bacon and peanut butter sauce.

Mid-Morning Snack:

I don’t buy packaged proteins very often, but I do like the Trader Joe’s Balsamic Chicken. Its full of flavor and high in protein. Perfect for busy weeks! I ate it with raw corn and riced cauliflower mixed with hummus.

That sounds odd after typing it out loud… hmmm…

Lunch:

My favorite: Sea Bass. I prepare it during my Sunday food prep. It’s simply coated with fresh thyme, rosemary, garlic, black pepper, and lemon, then I bake it on foil in the oven for 12 mins (400 degrees on convection roast).

I ate it with a side of veggies I pre-roasted on Sunday. To reheat them, I just place them in the oven under broil so they get nice a crispy.

Afternoon Snack:

The smoothie love continues. After my workout this afternoon I made a strange… but strange… smoothie bowl. I think it would have been fine if I hadn’t added so much wheatgrass.

In my smoothie:

Chocolate protein powder
Wheatgrass
Spinach
Broccoli slaw
Maple extract
Cinnamon
Fresh ginger
Liquid Stevia
Toppings: TruWhip, cacao nibs and raw oats

I had an awkwardly timed hair appointment after work, so I had a second snack to tide me over. My favorite thing.

Kabocha squash! I roasted it like I did in this #strangebutgood post and topped it with a quick sauce of peanut flour, almond milk, almond extract, cinnamon, and a couple drops of stevia. And cacao nibs (I think I’m addicted).

Dinner:

I went to get my mane tamed, and while I was in the stylist’s chair I got oddly nauseous. It was so weird! Suddenly I just felt like I might have to run to the bathroom. I drank water, breathed calmly, and made it through the cut.

After I got home I wasn’t hungry, but I knew it was time to eat. Cheese toast sounded good, so I made that with some Ezekial bread and sample packet of Dubliner cheese I found in the fridge (hope that wasn’t too old…). Then I added a bunch of stuff. Swordfish (just a bit for protein – seafood isn’t appealing when feeling puke-y), sugar peas, hummus, and roasted tomatoes with basil.

Dessert:

I still felt a little off, so I went with Greek yogurt hoping the good bacteria would work some magic. A bit ‘o #strangebutgood always makes me feel better. 🙂

Popcorn is an awesome dessert topper. I buy mine in the bulk bins and pop it in brown paper bags in the microwave. This was topped with melted cherries. The underbelly of this deliciousness was Greek yogurt mixed with 1/2 scoop of protein powder, carob powder, cinnamon, a little cayenne, and a few drops of Stevia.

***

After leg day on Monday, I am so sore today that just the thought of walking hurts. Can that cause nausea??? 😉

What is the most obnoxious thing you order? Mine is salad. Basically I want to build my own. I don’t want the cheese if it’s the crappy shredded stuff, I do want to add red pepper flakes, the dressing must be on the side, and – for the love of god – don’t salt anything. Is that so hard?!

What do you eat when your stomach doesn’t feel right?

Work It Out: Embrace Your Inner Puma

July 30, 2013 By Laura

In my head, I look like a Puma when I workout.

In reality, notsomuch.

No matter. I workout hard and encourage my inner puma to shine. One thing you learn early on in weight lifting is that half of it is mental. There are many times when I am sure there is no way a weight was going to move, but I talk to myself. I tell myself that I can do it, that its only 5 lbs more than what I just lifted, that I am strong. ~~And there are times that they guy next to me just did it and my ego won’t allow me to back down.~~

Since my surgery, I’ve had to dig deep to find my inner Puma. It’s been hard working with new physical limitations and with the way my body as changed as a result. I refuse to hold myself back though! Today’s Work It Out is dedicated to working with limitations, reaching deep, and grabbing your inner Puma by the tail.

Lucky me, PUMA just so happened to challenge me to design a workout while trying out some of their new gear! I knew immediately what I would do – legs! It’s the area that I can really push myself on right now.

The awesome folks at PUMA sent over the ribbed performance tank, tech performance wear compression pants, and Formlite XT Ultra Shoes.

The tank is nice. It’s clearly well-made and I like the breathable material. It IS pretty long, so if you are a short-waisted person (like me) you might check out another style.

The Formlite Shoes rock! They are super light and flexible. They don’t quite provided the support I need for running, but they are great in the gym. I also love the bright orange color. Normally I’m opposed to bright color, but on my feet I like a little neon. 🙂

And now my favorite. The Performance Bodywear Tech ACTV Long Tights SHOCKED me with their perfect fit and breathability. Typically I only workout in shorts because I hate feeling over-heated, but these actually kept me cooler than my booty shorts during the leg workout below!

Puma describes them and “next-to-skin” and they aren’t exaggerating! The really cool part is that they’re compression tights lined with a sort of athletic tape that works to enable energy supply to muscles and maximize performance. Basically, it feels like an extra boost during a bangin’ leg day!

Puma Performance Bodywear Tech ACTV Long Tights

Rock out with your Puma out!

I wore my tights for a killer leg day. This Puma-like leg workout left me sore for a solid 3 days, which is hard for me to do on my own. When I have leg day with my trainer I am guaranteed to be using the handi stall, but without a sport I find it hard to go as heavy. These pants were like a mini-spot.*

*I swear I’m not exaggerating.

Click the links below for an explanation of each move:

This post was sponsored by FitFluential LLC on behalf of Puma. As always, all opinions are 100% my own!

***

Speaking of leg day… yesterday I did a leg workout with my trainer in my fancy tights. I’m sore, but I do think they helped a bit with recovery!

What makes you feel like a Puma?

Do you struggle to push your weight or pace as hard when you workout alone?

Raw Tomato and Corn Salad + Weekend Marvels

July 29, 2013 By Laura

Merry Marvelous!

Are you ever so cheerful you annoy yourself?

It’s false cheer. Sort of. I’m not in a bad mood… but does anyone really look forward to a Monday like they do a Saturday? Yet another reason to love Katie’s Marvelous Monday link up. 🙂

First up in the world of marvelous is this #vitamixporn. That’s a legit hash tag, no?

This deliciousness is a Chocolate-Beet protein smoothie. It was so thick and creamy I ate it with a spoon… like I do with just about every smoothie. It’s the only way to go after a hot, sweaty romp in the gym. 😉

You can make this in a regular blender, it just might not be quite as ice cream-like. I posted the recipe here on Facebook.

Marvelous item #2 involves one of my favorite movies – Grease! Saturday it was playing it on the big screen at a the Fox Theatre… it was done like a sing-along! The words to every song were scrolled across the bottom of the screen and they handed out little props for people to use throughout the movie.

They had a costume contest before the movie started!

The less-then-marvelous part is that I was supposed to go with my best friend, but at the last minute she got the stomach flu! So I went by myself. It was a little awkward due to the interactive nature, but I sat back and enjoyed the show and the people watching. It was rich – the over 50 crowed came out in full-force dressed like Pink Ladies and T-Birds.

In the end, I was happy. I was in a loner mood for some reason anyway. When I got home there was more marvelous = clean sheets! I put myself to bed with a book and a handmade mason jar candle.

This next item is more hilarious than marvelous. I was in the gym, minding my business, when I came upon a full spread of beauty supplies in the locker room.

The pic doesn’t even show it all. I couldn’t fit in the towel wrap, 2 pairs of shoes, flip-flops, bobby pins, comb… and dirty clothes on the floor. I chuckled… and then I Instagrammed. (She was in the shower… I’m not quite that ballsy.)

Yes, that is a hair weave on the counter.

I had to take a picture.* If I had to bring THAT much crap to shower at the gym, I’d just go home. (I have never showered at a gym, actually.) If I hadn’t been in a hurry, I would have waited to see what she looked like after getting all dolled up.

*Nothing shocks me anymore at my gym – last week there was a girl there carrying a dog around in her purse. In the weightroom. While using the leg extension machine.

Lastly, I have to include food in the weekend marvelousness. This happened before I made it to the market. you can always tell when it’s the end of the week because I’m eating a random hodge podge of protein. There are 3 types of fish on that plate.

The real marvelous part was the salad. I managed to end the week with a lot of veggie goodies left over, and throw together a fresh, raw salad.

If you haven’t had corn raw before, check out this #strangebutgood Berry Corny Salad too. It fabulously sweet and crunchy!

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Raw Tomato Corn Thyme Salad

1/4 C sweet corn kernels
1/4 C cherry tomatoes, sliced
1/2 C raw asparagus, sliced
1 T diced shallot
1 tsp fresh thyme
Drizzle champagne vinegar (or other vinegar)
Freshly ground black pepper

Mix together veggies and drizzle of vinegar. Finish with fresh black pepper.

Note: You could also add olive oil, nuts, or other herbs!

***

It must be the crazy humidity, but I’m craving raw foods lately… which simply means I’m (re)learning you can put just about anything in a blender. 🙂

What is the strangest thing you’ve ever seen in the gym?

Would you go to a show at a theatre by yourself? What is your favorite character from Grease? Mine’s Rizzo!

Strange But Good: Blueberry Thyme Protein Cake

July 26, 2013 By Laura

Baking comes in all forms.

And in all sorts of strange methods.

You may argue, but I maintain that the microwave is a totally legit way of baking. Especially when you’re craving cake at 8am. I have to work – instant gratification is the only option. 🙂

My favorite mug cake is my 150 Calorie Chocolate Protein Cake. It really is like cake, and I normally have it as dessert for my last meal of the day. While you could have it for breakfast, I wanted something ~~strange~~ fruity in the morning.

The combination of blueberry and thyme has been in my head since I saw it in martini-form on a menu during my Napa Valley trip. That’s right – my breakfast was inspired by a cocktail.

This cake was good on its own… but breakfast calls for syrup. I mixed some sugar-free syrup with cinnamon, thinned it slightly with almond milk, and poured it over my creation. Like a non-pan cake!

I loved the bright, slightly sweet thyme with the blueberries! Berries have been incredible this season – they added a fun burst to this moist (sorry… there’s no other word!) cake.

Blueberry Thyme Protein Cake

1 scoop (2T) vanilla protein powder
1/4 tsp baking powder
3 T egg whites
2 T almond milk
1 T sweet potato puree (or mashed banana)
1/2 tsp vanilla
5-6 drops liquid lemon Stevia
2 tsp fresh thyme
1/4 C blueberries
Optional topping: additional berries, cinnamon, syrup

Place dry ingredients in a small bowl and stir to combine. Add remaining ingredients and mix until smooth.

Transfer to a large, greased (I use coconut oil) coffee mug and microwave for 2 mins (may vary depending on your microwave).

Tip the cake out onto a plate and top as desired. My cake was topped with additional berries and a mix of cinnamon and sugar-free syrup

Makes 1 cake.

How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week?

Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

I later made this for a snack too. Breakfast, post-lunch dessert… whatever… 😉

Do you have a go-to microwave cake?

Have you combined herbs and fruit? I love rosemary and berries too!

Zucchini TVP Lasagna

July 25, 2013 By Laura

Taking risks is one of life’s great joys.

It can also ~~be a fail~~ require patience.

My favorite risks involve something food-related. Hence all the #strangebutgood.

A couple of years ago I decided to adopt a vegan diet. That risk didn’t pan out, but it did result in a TON of recipe risks that did. One of my favorite discoveries from that time was Texturized Vegetable Protein (TVP). It’s super-high in protein, low in carbs, and low in fat. It’s like a body builder’s dream food.

Texturally, TVP is reminiscent of ground beef. This lead to the obvious first recipe – “Beefy” TVP Chili. Taste-wise, TVP is like chicken. It will take on the flavor of anything you add to it… so the “Chick-less” Nuggets were born. Beef, chicken… why not bacon?! Kat made hers and then I followed with a smokey version.

All of that was good… but was it really that strange? Chicken and TVP take on any flavor… hold up. So does… OATMEAL!

I went TVP oatmeal crazy: Mango-Coconut, Maple, Pumpkin Pie, Spiced TVP Breakfast Squash, and even Greek Yogurt Overnight Oats!

This was a really, really long-winded way to say that I am ridiculously excited to share Kat’s guest post today. Her brilliant move is to use it in lasagna! Well played, my friend.

Here’s Kat….

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Zucchini TVP Lasagna

This blog has to be short and sweet because I am in study mode. The Georgia Bar exam is less than a week away, and I’m still trying to absorb as much as I can! (Editor’s note: How’s that osmosis working for ya? 😉 )

Mostly through the emotional, mentally exhausting roller coaster, I have realized it is SO important to stay positive through this time.

Choose to see the good stuff (because it IS a choice), and I have to trust that I have it in me to achieve this goal! (Editor’s note: YES YOU DO! I’m so proud to call you a friend.)

I would not be able to make it through this time with out running, lots of running… and thinking about what I will do after. When I get done, I am going to the beach! I am getting a haircut, and I am going to NOT study, and maybe never take a test again!

Anyway, let’s get to the fun stuff! Every now and again a more intensive kitchen project is relaxing to me. Remember that ricotta I made? (Editor’s note: you mean the one you haven’t made me yet?) I decided to use it to make a vegetarian, gluten-free lasagna…. with zucchini and TVP!

Note: You can also use this quick, vegan tofu ricotta.

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Zucchini Noodle TVP Lasagna

1 giant zucchini (or 1.5 lbs of regular zucchini)
4 C pasta sauce (from the Farmer’s Market, if available)
½ C TVP
½ large onion, diced
1 ½ C mushrooms, sliced
Oregano, cayenne, and garlic, to taste
3 C fresh Mozzarella, grated
1 C ricotta, homemade
2 T coconut oil

For the Zucchini:

Slice the zucchini length wise to about ¼ inch slices. A mandolin would be a great tool for this, but I just used my knife-skills, since I don’t have one.

Lay them out on a pan and broil for 6-7 minutes to dry them out a little. Drain off water, then broil again for another 5 min. Drain.

For the Filling:

Mix the TVP with water, season with garlic salt and your favorite spices.

Sautee the onion on medium high heat for about 5 minutes in a medium-large sized pot, then add the mushrooms and TVP. Sautee for another 8-10 minutes or so, then add about 3 ¼ cups of the pasta sauce to make it a thick filling (reserve ¾ cup for the assembly).

Turn the temperature to Low, and let it continue to cook.

For the Assembly:

Grease 9 x 13 pan with coconut oil.

Coat the bottom of the pan with ½- ¾ cup the remaining pasta sauce, then lay zucchini gently over the sauce, letting it overlap slightly.

Then spread ½ of the filling evenly over the zucchini. Next, take 1/2 the ricotta, and crumble it around evenly over the filling. Cover with 1 ½ cup of grated mozzarella. Repeat again… Zucchini, the other ½ of the filling, ricotta, the other 1 ½ cup mozzarella.

Bake at 375 for about 45 minutes. (I then like to broil mine for 5ish mins to get the cheese a little browner).

The homemade ricotta made a huge difference in this dish! It really comes through. This is cheesy, surprisingly light, and really delish!

And for the leftovers… I refrigerated the pan over night. The next day, I cut it into individual sized portions, wrapped them in plastic wrap and then foil, and froze them. The lasagna is even better leftover! (Editor’s note: I’m convinced that all Italian food is better on day 2… and I love it on day 1.)

Now back to Bar Review! Hope you all are having a great week, seeing the good everywhere, and not getting TOO jealous of Laura’s trip! 😉

***

Good luck to Kat taking the Bar Exam in a week!!!! If we all send her good, focused study-vibes it must help a little, no?

What kinds of kitchen projects are relaxing to you?

What goal are you trying to achieve in your professional/personal life?

Back to Reality + WIAW

July 24, 2013 By Laura

A smart blogger would have posted a “What I Ate on Vacation” today.

I got too excited and posted my favorites on Monday.

There are a few things I didn’t yet share from Napa (besides the wine – that post is coming!).

The thing that earned me the strangest look from Lisa was probably my extreme excitement over seeing GT’s Classic in the CalMart (not to be confused with Wal-Mart). The Classic is the version GT’s was forced to quit selling at many major markets due to the alcohol content. This is silly. Kombucha is fermented tea… but there’s not even enough booze for a buzz! I chose the Gingerberry and didn’t get drunk in the least.

This next item DID pack a punch. A Maple Bacon Manhattan from JoLe. It was bacon-infused rye, Carpano Antica, and maple syrup… with a side of candied bacon.

I was only going to have a taste… but holy yum.

Lunch somehow was missed in my Monday food post. Our driver in Napa recommended that we try a new concept called R+D Kitchen. It’s owned by Hillstone, which makes it a chain (I’m morally opposed to eating at chains)… but we bit the bullet and tried it out. So very glad we did!

As with Houston’s, the food and service were top-notch. We shared toasts to start – one with hummus and one with goat cheese and figs. The hummus was very good – heavy on the tahini, which is ideal in my book!

For my meal I ordered a omelette with spinach and goat cheese. It may look funny, but the omelette was fantastic. It was done french-style. It’s difficult to find a good one, but they executed it flawlessly!

It also came with roasted tomatoes and a side salad. Those tomatoes made the meal!

I know this is getting long… but one more!!! Remember the “scenic” walk to dinner I took my friends on? I think this view at Sol Bar was worth it:

Most of the meal was too dark to take pics of and we were in such a night place I felt wrong using a flash (*gasp* I do have some shame). The entire meal was mind-blowingly delcious, and our server couldn’t have been more fabulous.

I did get one decent shot of my birthday dessert. Chocolate Decadence with Ortiz Farms raspberries, soft cream, and cocoa nib dentelle. Words cannot describe. It’s the last (30th) birthday cake I’ll have, I swear.

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This day of WIAW eats was fun for me! Monday morning I woke up to find that my fridge and freezer were not working. After a brief panic, I managed to get a handyman out and have the thing fixed for less than $150. It was also the perfect excuse to clean out my food stash and restock! Restocking is the best – the farmer’s market didn’t know what hit it! I was SO excited that I got home and did my food prep right then. Snapper, cod, gazpacho, roasted kabocha, and bison burgers. At 9pm. 🙂

Read on for my fresh fridge eats, and then check out Jenn’s link up for everyone else’s delicious days.

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