Sprint 2 the Table

Appetites and Adventures

Coconut Milk Greek Yogurt + WIAW

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Jen’s WIAW is becoming my favorite weekly feature.

 

 

I get SO many great ideas reading other people’s posts!  Head over Peas & Crayons to check them out.

 

Breakfast

I was fortunate enough to receive samples of the new So Delicious Greek-style yogurt.  The flavors include blueberry, raspberry, chocolate, and plain.  Made with coconut milk, the Greek-sytle yogurt is VEGAN.

 

The nutritional information overall is good.  The fiber contect is awesome – 8g!  For those who prefer flavored yogurt, it only has 11g of sugar.  That’s a lot for my taste, but it is pretty low compared to others on the market.  It also have a ton of Calcium, Vitamin D, Vitamin B12, and Magnesium.

Admittedly, I was a bit disappointed with protein.  One of the reasons I love Greek yogurt so much is the high protein content.  This coconut version only contains 2g.

 

I tried the blueberry version first.  While I did like it… it was very different than Greek yogurt.  The texture wasn’t as creamy and it didn’t have the tartness.

Recognizing that this may be a plus for some of you (especially if you don’t like/have never had Greek yogurt), I like the “real” thing better.

 

Had I tried it expecting a traditional yogurt, I would have been happier.  I think it’s better than “regular” yogurt!  (Disclaimer: I don’t like regular yogurt.)

 

I gave it some more “oomph” with my new love: Peanut Flour.  Why didn’t you guys beat me over the head to order this sooner?!  It’s life-changing!!!

 

It’s incredible.  Just add a little liquid and salt and you have a protein and fiber-rich peanut butter substance with less fat.  Did I mention it’s also gluten-free?!  I cannot wait to make pancakes and cookies with this.

I’m not sharing – order your own here: Protein Peanut Flour (woo hoo for this hometown Georgia company!)

From a galaxy far, far away...

 

PBJ Vegan Yogurt Deliciousness

  • 2 T Peanut flour
  • 2 T So Delicious unsweetened vanilla coconut milk
  • Pinch of salt
  • 1 container So Delicious Blueberry Greek-style yogurt

 

In small bowl, mix together first 3 ingredients to form a peanut butter-like substance.  Swirl in yogurt.  Inhale bowl of deliciousness.

 

 

Lunch

Moroccan Carrot Salad is even better a day or 2 later!  I made some extra so I could eat it through0ut the week and I thoroughly enjoyed it in a wrap today.  I used a Rudi’s spelt tortilla and stuffed it with hummus, carrot salad, cucumber, celery, spinach, and green pepper.

With lots of water throughout the day in my Georgia Tech glass.  (16 days until the beginning of the GT football season!!!)

Insert 4 mile, music-less run here.  Silly Shuffle was out of juice. 🙁

Do you see that sweat?!  It was so flipping hot.  No music.  630pm.  I think I ran fast just to get ‘er done.

I fantasized thought about dinner the WHOLE way.

Dinner

More carrots!  This time with Shirataki tofu noodles and peanut sauce (yes, more peanut flour!).

Tomorrow you get more details on this!  This post is getting loooong… it was a fantastic throw-together-meal.  You should check back.  Everybody’s doing it.

Snacks

I cannot believe I FORGOT to take a pic of my snack today.

 

Pinkberry yogurt.  Sheer deliciousness.  I got the watermelon (only in stores until August 19th!) with mango and toasted almonds on top.

I also sampled the Salted Caramel.  It was good, but I prefer yogurts in fruity flavors.  “Dessert” flavors (like chocolate and caramel) are reserved for ice cream treats.  Clearly I don’t mind a fruity tart!  (That’s what she said.)

 

My nighttime snack doubled as dessert – a chocolate-peanut butter protein shake.  With spinach, of course.

Almost forgot the pic.  Lucky me – I was chatting with the famous Jen while drinking it and remembered just in time.

In my shake:

  • 1 scoop chocolate casein protein powder
  • 1/2 C spinach (I ran out!)
  • 1/2 C unsweetened vanilla almond milk
  • 1 T crunchy peanut butter
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • Pinch of guar gum (helps to make the texture more shake-like)
  • Ice + Water, to taste

***

I have dinner plans tonight and it’s making the day dragggggg.

Do you have dessert preferences in terms of what you like fruity vs. chocolate-y?

What is the best thing you’ve eaten so far this week?

 

Monkeying Around

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This week I feel like I’ve been swinging from vine-to-vino vine.

 

An airplane monkey, if you will.

I’ve also been a room service monkey.

Forgetting my razor made me a hairy monkey.

The security line in Charlotte made me WANT to be a poo-slinging monkey.

Even after all that travel, I have to go into the office today on a Friday and be an all-day meeting monkey.

It’s all good.  This weekend I am planning an Italian wine tour with my wine-drinking monkey-friends.

First I need to satisfy a caveman-like craving.  Due to travel, it’s been a smoothie-less week… and the last day of a loooong week necessitates the appearance of Coffee Monkey.

________________________________________________________________________________________

Coffee Monkey Smoothie

  • 1 banana
  • 1/2 C coffee
  • 1/2 C unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp maca
  • 1 C spinach
  • 10 drops vanilla NuNaturals Stevia
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp guar gum
  • Ice + water, to taste

 

Toss everything in a blender/Magic Bullet/Vitamix and blend until smooth.  

Try not to spill while monkey-swinging your way through getting dressed and running out the door.

***

2 months until Italy!!!  

Anyone have any winery suggestions for the Veneto, Friuli, Piedmont, or Tuscan regions?

Are you planning to go to the FoodBuzz Blogger Festival?  I signed up this morning!!! 

 

Apple-Fennel Salad + WIAW

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Cheers to another WIAW!

This one is more of a “what I ate in preparation for and while on the road this week.”  One day life will slow down… right?!

Who am I kidding – I totally thrive on running around with my hair on fire.

Anywho… it’s a quickie because 7am meeting are a bad idea for night owls.  That does NOT mean that you should discount my Apple-Fennel Salad.  I actually surprised myself with this one.

Breakfast

Like warm… err… cool apple pie

Post-Run Apple Pie Smoothie

  •  1/4 Gala apple
  • 1 C spinach
  • 1 C unsweetened vanilla almond milk
  • 1 scoop vanilla whey protein powder
  • 1 tsp Maca powder
  • 10 drops vanilla NuNaurals Stevia
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • Sprinkle guar gum
  • Ice + Water, to taste

Lunch 

An exercise in using what’s left in my fridge before jumping on a plane turned out pretty damn good!  Loved the licorice crunch of the fennel with the sweet apple and the punch from the chili pepper.  (Scroll to bottom for the recipe.)

Insert power walk through the Atlanta airport.

We have a lot of African sculptures in the ATL airport. I don’t know why…

Snacks

Biscoff Cookie Dough Ball

Not pictured: Think Thin bar, peanuts, and a kombucha.

Insert arrival in Charlotte and pleasantly brief wait in taxi line.

The gym was nice in my hotel – they provide foam rollers (I won’t think about how many sweaty, hairy legs rolled on that thing before me) and post workouts on the walls to inspire!

Dinner

Dinner out with family in Charlotte.  I didn’t want to take pics and the lighting was terrible… but I did take a pic of the guy rocking a ‘hawk in the kitchen.

Good Food (creative name, right?!) in Charlotte, NC is worth a stop!

Small plates not-to-miss:

  • Sauteed Mushrooms with herb and garlic
  • Steamed Bun with five spice rubbed pork belly, hoisin & pickled vegetables
  • Braised Duck Fettuccini pancetta, peas & sweet onion cream
  • Macademia Nut Pie with banana ice cream

Apple-Fennel Salad

  • 1/2 medium Gala apple, diced
  • 1/2 medium fennel bulb, thinly sliced
  • 1/2 small shallot, minced (~1/2 tsp)
  • 1/4 C celery, thinly sliced
  • 1/4 fresh cayenne pepper, minced (~1/4 tsp)
  • 1 tsp lime juice
  • 1 tsp extra virgin olive oil
  • 1 tsp apple cider vinegar 
  • 1/2 tsp tarragon
  • S+P, to taste

Mix all of the veggies together to combine.

Whisk together the remaining 5 ingredients.  Toss with veggies until just coated.

Enjoy!

Serves 1 main or 2 as sides.

***

 I’m off to Chicago tonight!  Look forward to a thought-provoking guest post by another of my favs tomorrow!

Do you travel for business?

What are some of your favorite “use everything in the fridge” dishes?

Mexican Raw Bulgur Bowl

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The “ayes” are in.

By “ayes” I mean the votes I received to my new specs.  I made everyone in the eye store vote (by everyone I mean 6-7 people).  Post-eye store I posted pics my top 3 choices for you guys and then left you in suspense. (Admit it.  You were still wondering about it. 😉 )

This is my serious, glasses-wearing face

Gucci won.  (If they had carried D&G, they probably would have won – yes, I’m like that.)

Speaking of seeing things… (<— most cleaver topic transition ever)

The recipe on my bulgur package caught my eye as I was making my Blueberry-Cilantro Bulgur Salad.  It was for a tabbouleh, but that’s not the interesting part (though it sounds good).  The part that jumped at me was how the bulgur is prepped.

Raw.

Apparently you can soak it for 15 mins and voila – raw bulgur.  I told you it’s like oatmeal!

As such, I made it for breakfast-ish.  Ish because I ate it for breakfast, but many of you would consider this to be a lunch or dinner dish.  To each their own.

Added bonus: it’s NOT hot (like overnight oats!) – perfect after a sweaty morning run!

Mexican Raw Bulgur Bowl

The crunch from the raw bulgur was awesome, especially with the creaminess of the avocado.  Even if you can’t stomach it for breakfast, try it out at lunch.  It’s a great way to add more raw food (and protein!) to your diet. 🙂

Think about it: many people put salsa on their eggs.  You can often find avocado on breakfast sandwiches.  Why wouldn’t you put it on bulgur?

Mexican Raw Bulgur Bowl

Mexican Raw Bulgur Bowl

  • 1/4 C bulgur (uncooked)
  • 1/4 C water
  • 2 T salsa
  • 1/2 avocado, diced
  • 1 T fresh cilantro
  • S+P, to taste

Combine the bulgur and water in a bowl.  Let stand for 15 mins.

Fluff with fork.  Top with salsa, avocado, and cilantro.  Season with salt and pepper as needed.

Enjoy!

***

It’s Friday!!!!!  I can’t even complain about this week – it FLEW by.

Do you think I made the right choice on the glasses?  Don’t tell me if you hate them.

Do you like sweet or savory breakfasts better?

Biscoff Sauce + WIAW

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What I Ate…

errrr... on Friday night of last week.  Details, details… but I promise a real recipe from Wednesday at the end!

I’ve been meaning to write a post about this Underground Supper I went to last Friday.  It is the best supper event I’ve attended to date!  And you guys know I do these a lot.

Atlanta native Zach Meloy started Push Start Kitchen with his wife, Christina.  They recently returned from a stint in Costa Rica where they ran a restaurant.  This supper club is their way to generate some buzz and money in hopes of pushing a restaurant start here in Atlanta.

So my foodie-partner-in-crime (Corinne) and I trekked out to The Goat Farm.

The Goat Farm is a kitschy little hippie-like colony that – in addition to literally being a goat farm – hosts a variety of events (this night included a dance performance and a food truck), is home to a few loft owners, and has it’s own coffee shop/late night $2 beer stop.  I had NO idea places like this existed in Atlanta but I’m moving in.

We were to dine in a small room with 8 others among ancient ceiling pulley systems, discarded books, and cotton mill ruins.

Candles were lit, Dark and Stormy beverages flowed, and the night began to move.

Pictures were taken in front of an old pile of bricks by a local photographer.  A train rolled by.  We found a copy of The World According to Garp.  I ran into a girl I went to high school with (what are the odds?!).

All while enjoying a lovely canape – a small masa biscuit topped with cream cheese and red pepper jam:

After the first round of drinks and the canapes were consumed, we took our seats at a rustic (read: IKEA) dining table for the first course.

First, the wine (served by Zach): a light rose, full of strawberries and refreshing on a muggy night.

I was of course busy ogling the already-plated food on the chef’s table next to my right…

First course: crispy Serrano ham, tomato confit, avocado, smoked chile cornbread, with molasses vinaigrette and basil.

Now.  I don’t like cornbread (bad Southerner!), but this stuff was delicious.  It was soft and smokey, not gritty and dry like the bread I often see.  The Serrano was perfectly crisped and added the right level of salt to compliment the plump tomatoes.

I could have eaten this all night and been content.  Alas, the meal must go on!

Second Course: Sous vide pork tenderloin, roasted plum mole, crispy grits, goat cheese, country ham powder, and greens.

You read me correctly – PLUM mole.  Spiced chocolate plum sauce.  I nearly begged Chef for a jar of the stuff.

For those of you who haven’t had meat prepared sous vide before, it is basically cooking meat at a low temperature in a plastic bag underwater.  This allows you to cook even the thickest cuts of meat evenly at a perfectly controlled temperature, resulting in (arguably) the most juicy meat perfection (sorry if I just made all the vegetarians gag!).

Back to the mole.  It was amazing with the pork not too sweet and a bit smokey.  All of this was complemented by the slightly salty flash-fried grit cakes and creamy goat cheese.  I gobbled up mine so fast Corinne asked if I wanted to finish hers.

The Finale: Rum scented “pan perdido,” condensed milk ice cream, pickled cherries, and galleta maria

I didn’t know what half of that meant until I googled at home later.  My initial description was “deconstructed dessert French toast.”

It turns out I wasn’t too far off!  Pan perdido is essentially bread pudding.  Chef Zach pan-fried it so it was especially french toast-like (nom nom).  Galleta marias are tea biscuit-like brown sugar cookies found throughout Latin America.  They almost crumbled to the touch and their vanilla and cinnamon flavorings only added to my french toast fantasy.  Served with homemade ice cream and pickled cherries… I can now die happy.

The way to my stomach’s heart is dessert.  Someone must have let that cat out of the bag because we were presented with a sweet coconut candy rolled in almond meal:

The bird didn’t want any, so I ate it all myself. 🙂

As promised, I am posting something I actually made and ate this week for a change.

The Biscoff spread Miss Smart gifted me with has been burning a hole in my pantry.  This is an emergency situation, remedied only by having banana soft serve (which I think you all are familiar with) for breakfast.

Why soft serve?  To go with my Biscoff Sauce, of course!

Biscoff spread tastes like a creamed version on the brown sugar cookies served on Delta flights… but better.

Why better?  Let me break this down: Spread = Peanut Butter-like = Awesome.

biscoff spread

In fact, it says right on the jar that it should be used any where you’d normally use PB or chocolate spread.  Cookie spread!!! *swoon*

Can you call 2 ingredients a recipe?  Maybe not… but it’s what I ate for breakfast on Wednesday (WIABW).

Banana Soft Serve

Freeze a banana.  Toss said banana in blender.  Blend until smooth (can add milk if you need to thin it out a bit to blend).

Biscoff Sauce

  • 1 T Biscoff spread
  • 1/8 tsp coconut oil

Place both ingredients in a small bowl.  

Microwave for ~10 seconds – just until melted (BE CAREFUL – it will burn).  Stir together.  

Try to top soft serve with sauce before you slurp it up

***

This jar doesn’t have a prayer of lasting through the weekend.  It will be used for some epic oats.

What food product have you recently tried and loved?

Does anyone want to write a guest post for me next week?  Pretty please?!

Breakfast Bulgur + a Giveaway!

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Promises, promises.

 

Do you ever get yourself out the door to run by promising your body you only have to do 3 miles?

That’s what I had to do yesterday.  And then this happened.

Stats:

  • Distance – 9 miles
  • Time – 1:12:51
  • Average pace – 8:06

That calls for a substantial breakfast.

Thankfully I’d planned ahead (unknowingly, but I’ll take what I can get!).  As I was eating my Blueberry Cilantro Bulgur Salad the other night, it occurred to me that bulgur is a lot like oatmeal.

 

It has a similar flavor profile.  It’s only a bit nuttier, which is a plus in my book.  Another plus is the protein content – 1 serving has 5g!

 

Using a bit of almond extract here with the NuNaturals Vanilla Stevia and vanilla extract highlights the bulgur’s nuttiness and makes the dish even more rich.

This was one hearty, satisfying breakfast!

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I’ve been playing a lot with the samples NuNaturals sent me lately.  I’ve truly been impressed with the quality – it doesn’t leave an artificial taste in my mouth, even when added to smoothies!

Some of my favorite uses so far:

 

NuNaturals sweetened their package (ha ha – get it?  sweetened? 🙂 ) by offering to giveaway products to 4 readers!

 

The Fantastic 4 Winners will receive:

1 box of NuStevia Packets

and …

1 bottle of NuNaturals Pure Liquid Vanilla Stevia (my favorite!)

To enter:

  • Leave a comment telling me the kitchen creation you’d like to try making with NuNatural Stevia
  • Follow me on Twitter (@Sprint2thetable)
  • Tweet about this give away (you might say “@Sprint2theTable is giving away 2 @NuNaturals products to 4 readers! http://wp.me/p16jDn-DF #GIVEAWAY”)

Leave a separate comment telling me you did each of these items for multiple entries!

 

The contest will end Sunday night at 11:59pm.

Winners announced Monday morning!!!  Good luck!

_____________________________________________________________________________________

 

Banana Bulgur Breakfast Bowl

  • 1/2 C cooked bulgur
  • 1/2 large banana, mashed
  • 1/4 C Greek-style yogurt
  • 1/4 C unsweetened almond milk
  • 1 T goji berries 
  • 1 tsp cinnamon
  • 10 drops NuNaturals Vanilla Stevia Liquid
  • 1/4 tsp vanilla extract
  • Splash of almond extract
  • Shake of salt

 

Mix everything together in a bowl and refrigerate overnight.  Wait until morning (or at least 3-4 hours).  Devour.

***

Please tell me these accidental crazy runs happen to you too?!

If you’re looking for something new to try this weekend, check out Pea & Crayons new (awesome) round up:

What are you doing this weekend? (Besides entering my giveaway.)

Have you tried natural sugar alternatives yet? 

 

Four Eyes and 6 Wines

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How much can you fit into one day?

Apparently I decided to try and find out yesterday.

I ran a new route and even with the (somewhat unexpected) hills and kept a good pace.  My legs felt really stong after a Thursday rest day.

Stats:

  • Distance – 6 miles
  • Time – 48:06 mins
  • Pace – 8:01

My legs did feel a bit heavy at mile 5, but that didn’t prevent me from sprinting to make a cross walk and then running up and down my street to get the last quarter mile (had to make an even 6!).

Recovery smoothie time.  Thursday’s smoothie list reminded me of a old favorite – mocha banana.  It was just as delicious as I remembered.

Mocha = Smoothie in a Mug

I worked from home in the morning, but took a moment to make a crust (to be filled in a few mins this morning).

Any guesses as to what it’s getting filled with?

I also took a moment to learn a very import lesson about why you should wear a shirt while baking.

Due to an eye appointment, I took a lunch break from Excel.

I’m loving my new doc, Dr. Reena Gupta, at Ansley Eye Care!  She fixed me up with an updated prescription and new glasses to replace my old (5+ years?!) pair.  She get extra rockstar points for being at work just 1 month after having a baby!

Which is better?  1?  2?  Or 3?

They arrive next week!

Starbucks has become my home-away-from-home during this crazy work period.

I tried one of their new lunch boxes – the Chipotle Chicken Wraps.

Verdict: Not bad.  It was <400 calories and had 26g of protein.  The sauce was delish and I loved that it came with a piece of dark chocolate.  The tortilla could have been more fresh, but for a boxed lunch it was fine.

After chowing down, I found a new ring in the fiery pits of Excel hell  more working from Starbucks ensued.

No matter – because then I got to celebrate the weekend with an Italian wine tasting!  Perrine does a great job with these at her shop – complete with an awesome cheese spread.

She even brings in the wine makers.  There is nothing cooler than talking to the Italian wine maker while sipping on his wine…

…except when you get that Italian grower to autograph your newly-acquired bottle of his signature wine.

Corinne and I will be visiting Alessandro Bocci and enjoying the wines at Perazzeta in Italia. 🙂

The icing on this day’s cake was sharing one of those bottles over (another) delicious dinner at Bocado.

That beet salad with farro, avocado, hazelnuts, and oranges is seriously addicting.  If you’re in ATL, don’t miss it!

And that, my friends, is how you fill up a Friday.

***

You guys were cracking me up about the peanuts and coke yesterday.  I kind of want to try it…

What are you doing this weekend?  

Is anyone running a race?  I’m missing it after a couple weeks off!

Friday Download

By

Just when I thought it would never get here…

TGIF!!!

 

I’m exhausted from this week.  Tonight I’m unwinding with an Italian wine tasting and dinner with some good friends, new and old.  6p can’t arrive soon enough!

Ah, Napa... how I miss you.

 

Wine-ing Winding down for the week, I decided to do a little “getting to know you” post.  I loved this quiz Jess @ Healthy Exposures did… I’m copying her. 🙂

 

How do you like your eggs? 

Any way but hard boiled!  Qu-egg-sadilla–style is a rare repeat dish (translation: favorite).

 

How do you take your coffee/tea? 

Black.  Like my soul. 

 

Source: Post Collegiate Cats

 

Favorite breakfast food? 

This is the hardest decision I’ve had to make all day.  It’s like picking a favorite child!

Peach Cobbler Chia Pudding

or

Zucchini Oatmeal

 

 

Peanut butter: Smooth or crunchy? 

Typically I choose crunchy.  TJ’s Roasted Valencia, so be specific.

 

If it’s homemade, it’s got to be smooth (mainly because I’m not skilled enough to make it crunchy).

I AM skilled at making it spiced though – Spiced Almond Butter.

 

What kind of dressing on your salad? 

Oddly, I’m not a big dressing person.  I usually go for the salsa or hummus.

More recently I’ve been diggin’ the Bragg’s Liquid Amino spray bottle.

 

 

Coke or Pepsi? 

I don’t drink soda unless I’m on an airplane and really feeling run down.  At that point I will only drink Coke (Atlanta, represent!) and I need a side of peanuts.

 

While scouring the ‘net for a pic of Coca-Cola and peanuts posing together, I learned that some people actually put the peanuts in the coke.

Source: Biscuits and Such

Have you ever heard of/done this?!

 

You’re feeling lazy, what do you make? 

4 words: Whole Foods hot bar.

 

You’re feeling really lazy. What kind of pizza do you order?

*GASP*

Pizza isn’t something to be lazy about!  It must be the good, authentic Italian variety.  If I’m feeling lazy I get it to go (they don’t deliver) from Antico Pizza.

It is best eaten fresh there with a 40.

 

 

You feel like cooking. What do you make? 

Please visit: Sprint 2 the Table for more on my love affair with food/baking/all things culinary this topic. 🙂

 

 

Do any foods bring back good memories?

Some say smell brings you back.  I say food does.  One of my earliest memories is rolling out pie crust with my grandmother.

I also have many a fond memory of making peanut butter cookies and brownies with my mom and wrestling my sisters for the honor of getting to lick the bowl.

It’s serious business for my sisters and me.

Do any foods bring back bad memories?

Gin.  Does that count as food?  *gag*

 

 

Is there a food you refuse to eat?

I’ll try almost anything once… but I did draw the line a couple weeks ago at Escorpian.

 

What was your favorite food as a child? 

Grilled PB&J.  With Cheetos and chocolate milk.  Total comfort food.

The PB gets all melty and the bread is so yummy-crunchy in contrast.  Saltiness from the butter.  Sweet from the jelly.

Source: Funny Spoon

 

Grilled PB&J

  • JIFF creamy PB
  • Grandmother’s homemade muscadine jelly
  • 2 slices of trashy white bread
  • Land ‘O Lakes butter (salted)

 

Make sandwich.  Don’t skimp of the PB.  Butter each side of the bread.  Toast in pan until golden brown on each side.  Inhale.

 

 

Is there a food that you hated as a child but now like? 

Picky doesn’t even begin to describe me as a child.  Nothing green touched my mouth (unless it was covered and smothered in ranch).  I didn’t like cheese.  Or eggs.  Absolutely no cooked veggies.  No water.

If it had any nutritional value (except peanut butter), I wasn’t going near it.  My poor mother.

Now I won’t drink a smoothie WITHOUT adding spinach or kale.  Proof that there’s hope for anyone!

 

Favorite junk food? 

Waffle House.  Double your hash browns for 30 cents more.

Source: Late Night Debates

 

 

Do you have any weird food habits? 

See above comment about spinach in smoothies.  Also see breakfast question for zucchini oatmeal.  Or above answer revealing an odd penchant for WaHo.

 

 

Favorite dessert? 

Anything involving chocolate and peanut butter.  Together. In cake-like harmony.

*cue the music*

Source: Blisstree

 

***

Do I talk about peanut butter too much? 🙂

You can play too!  Is there a food you refuse to eat?

Does food bring back any memories for you?

 

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