Archive for July 20th, 2011

July 20, 2011

Epic Eats

I’m baaaaaaaaaaack!

Omg, I am seriously not eating another cookie FOR. A. YEAR.

Call me the cookie monster.


Because I just ate a huge azz SMORES STUFFED COOKIE the size of my HEAD.

Yup. And I’m proud. And I have the food baby to prove for it. The BBQ was a great time and the cookies were freakin’ fab and so so indulgent but totally worth every bite. Sometimes you just need to indulge.

I always tell myself, if I were to die tomorrow, would I have wanted to eat that cookie, cake, pizza, etc? If the answer is yes, I eat it.

And the answer is always yes.

Lately, my creative juices havin’ been flowin’ in the kitchen, and as a result I’ve been whipping up some really quick, easy and delicious meals.

For breakfast, I’ve been enjoying hot blueberry banana oats in the morning. I love love love these oats! I am not a fan of blueberries on their own, so at the end of the cooking process I stir in a 1/2 cup of blueberries and allow them to burst (aka squish them with the spatula until they burst). I can’t stand the texture of blueberries so doing this makes the oats SO delicious and you get bits of blueberry juices throughout the oats.

I’ll post the recipe for these, along with a blueberry pancake recipe, either tomorrow or Thursday. I am lovin’ those bloobs (but only cooked bloobs).


Lunches have been quick and easy as well.

I made these veggies burgers for lunch and froze the leftovers for easy meals.


They’re pretty good, but not my favorite. I like the chickpea ones way better, they’re my all time fav! These also had cumin and… I don’t like cumin. :) Ooooopsss.


With avocado, mustard, and ketchup!

I am an avocado fein lately. Can’t. Get. Enough.


With a mini one on the side because I had extra filling. ;)

Now this lunch is a DEFINITE WINNER.


I used this recipe and made some modifications.

  • 1/2 cup uncooked quinoa
  • 2 tbsp chopped apricots
  • 1 tbsp chopped pine nuts
  • 1 tsp dijon
  • 1 tsp each EVOO & white wine vinegar


I had no clue this combo would be so insanely delicious. I wanted to make it again for lunch but I ran out of quinoa! Waaaah.


Look at that fluff! Pearls of health.


Alongside I had 1/2 an avocado (figures) with 1 small sautéed sweet white onion that was cooked with garlic powder, tiny amount of EVOO, and red pepper flakes. I ended up mixing the quinoa salad + avocado ‘mash’ together and it was crazy amazing. Next time, I’m just going to cook it all together.

Apricots + avocados together = love.

Cinnamon rubbed strawberries:


Just strawberries + a little cinnamon rubbed into them and then refrigerated for ten mins = a delish snack!


Nature’s path cereal + strawberries + banana + chia seeds + raisins + a couple cookie dough balls + almond milk = a quick dinner one night.


This granola recipe with strawberries + ice cold almond milk.


I wasn’t even going to cook this granola because it tasted so good raw but it ended up in the oven somehow.

Like, seriously guys, I need granola rehab. ASAP.


Granooolaaaaaa, I loooooove youuuuuu.

This is my new fav granola (I know, I say that a lot about stuff).


Dinner last night was a medley of flavors and textures.


Corn on the cob, roasted potatoes with thyme, asparagus, and the star of the show…


Dill pickle tofu!

This was a last minute addition to my meal and I’m glad I decided to make it.


Dill Pickle Tofu

Serves 2 (or 4 as a side)

  • 1 block extra firm organic tofu
  • 1/2 tsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • 1/2 tsp dried dill

Directions: Preheat oven to 450*. Lightly press your tofu with paper towels to get the moisture out. Ideally, you’ll want to press it for at least 20 minutes, but if you’re short on time, a quick pat down with a paper towel will do the job, although it won’t be as crispy. Cut the tofu into cubes. Meanwhile, mix together the ‘marinade’ aka the dill, EVOO, and vinegar. Pour over the tofu and gently toss to coat. Place on a baking sheet that has been lined with parchment paper or sprayed with cooking oil. Bake for 20-25 minutes, tossing halfway through. Keep your eye on it so it doesn’t get overly crispy, you may need to take it out earlier or leave it in longer, depending on how long you pressed the tofu. I barely pressed mine so I kept it in a bit longer until it was crispy enough for me. Once done, take out of oven and serve with your favorite sides!


Yummy yum yums!

I really enjoyed this tofu. It’s not overly vinegar-y or dill-y at all but it’s just kissed with a dill flavor.


What I love about tofu is that it doesn’t leave me puffed out like beans do. ;) It’s a great protein to add to your diet, in moderation, and is super versatile.

What’s one food you find very versatile?

Enjoy your evening!


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