An Autumn Meal – Part 1

I know, it’s been a long time since I have posted on “The Dweeb” (that’s what all the cool people are calling it), but it’s been for good reason. Reasons I can’t get into right now, but I will soon. Well, by the end of the year, at least. So, anyway…
I noticed that I’ve been making up a lot of my recipes, so I decided to look in one of the millions (slight exaggeration) of cookbooks I own to make a new and delicious meal. This week I looked to my Orange County Bounty cookbook, which was gifted to me from my friend Marian.
OC Bounty
Yes, I am one of those “tabbers”!
I like this cookbook because the recipes are organized by season and the recipes revolve around the fresh local produce of that season. In the Fall section, and I found this great recipe for Stuffed Swiss Chard.
OC Bounty Open
Redactions for copyright reasons!
I have most of the ingredients already, yet it’s something different from my usual fare. I made a special effort to leave the recipe as it is and not change it around too-too much. Changes: from rice to quinoa – it’s always good to add a healthy protein and I only made enough for one serving (4 leaves for me!).
Here are the ingredients:
Mise En Place
I only mise en place for the camera (stuntin’)…Walnuts, celery, onion, cottage cheese, feta cheese, quinoa and an egg to act as a binder.
So I mixed it all up used it as stuffing in my rolled Swiss chard leaves…
Season Water
Season every layer!

After you roll the leaves you fill your baking dish halfway, with water. I decided to add some 21 Seasoning Salute to the water. If I had broth on hand, I’d probably use that for even more flavor.

I decided that I needed a side…and it had to fit in with the fall theme…AND it had to use my new crinkle cutting tool. So butternut squash it is! I was inspired by Instagram to make the squash fries…
Crinkle Cuts
Yay! Crinkle cutting tool! I saved the bulb-y part for soup…
I tossed the fries in a baggie with some olive oil, pink Himalayan salt and garlic powder…
Fry Prep
Fry prep!
I put both in the convection oven (it’s still too warm to use the regular oven!) at the same time, but the squash fries took slightly longer (and they would not have if they were in one, single layer)…
Ready for Oven
These colors make me happy!
After about 35 minutes the chard was done and 45 minutes, the fries were done…
Chard and Squash
Healthy and delicious! Yay!
This is such a colorful meal! It makes me so happy just looking at it, and I’m ecstatic tasting it (that’s why I’m a dweeb)!
I am enjoying this meal with an awesome seasonal beer from Harpoon Brewery (Boston, MA).
Seasonal Beer
I actually haven’t had beer in a few months (since a wedding) so this was really good and refreshing.
So, make this! It’s easy! Oh…what? Dessert you say? Well, okay then…
How could I make a fall meal, this beautiful, without dessert? I couldn’t!
Since October is National Apple Month: Hasselback Apples!
People are hasselbacking everything these days, so I thought “why not apples?” I thought I was being innovative until I looked it up on Pinterest. Yeah, other people have thought of this as well! So, here’s my take on it…
Hasselback Prep
Preppin’ like crazy today!
It is a pretty standard “crumble” recipe, on top of a half sliced apple. I used Cinnamon Oat Kodiak Cakes mix instead of regular flour and/or oats. That adds protein and lots of flavor. I used coconut oil instead of butter to form the crumble, just because I bought a new jar.
Golden Delicious apples are my favorite, so I used them of course!
Pour on the cinnamon blend (try to get in between the cuts, I actually let it cook for about 15 minutes and then when back in to put more of the mix inside the cuts) and cook for about 30-40 minutes. I covered my pan with another pan of the same size and added cinnamon water to the bottom of the pan so it would steam them a bit…
Hasselback Apple
I topped it with some amazing Halo Top just for some extra autumn-ness!
Halo Top
Oatmeal Cookie, for more cinnamon and oatness!
So, now, enjoy! Make a day of this deliciousness!
I’ll be back next week with a fall recipe from another cookbook (that had been wasting away on the shelf!)…

Broccoli Frittata (Frittatleson!)…

This is coming to you a little late. I actually prepared this frittata last Sunday (9/3) and ate it with the zoodles on Tuesday (9/5). Things are a little cray, but, a great kinda cray!

Anyway! This is a very easy recipe, great for meal prepping.

I made one small frittata – I only used two eggs…

Wet Ingredients

To the eggs, I added:

  • 2 tablespoons of chickpea flour
  • 1 tablespoon sour cream
  • 2 tablespoons parmesan cheese 
  • The smidgiest-smidge of baking powder (I have a fear of flat frittatas!)

Yes! I did give up cheeses, mainly of the soft variety, because I think I was overdoing it in the “cheese is low carb” department. It is low carb, but it’s not the best choice to make if you are looking for something salty/fatty/healthy. Cheese is salty and fatty and can curb hunger, however, not so healthy. I’ve decided that I should go for avocados, nuts and olives to satisfy that fatty need. BUT, I use parmesan as more of a seasoning. I don’t feel the need to eat a cup of parmesan in one sitting – like I have to stop myself from doing with a block of mild cheddar…Speaking of seasonings…

The “Spice Trinity”…

I add several shakes of each to my egg mixture. Plus, I had some leftover broccoli, which I added as well…


I, most definitely, sprayed my 3-cup Pyrex dish with Trader Joe’s Coconut Oil Spray…

Pan Sprayed
No sticking!

I popped it in the convection oven for about 20 minutes at 375 degrees.

It comes out like this…


Yummy! I cut it into triangles to serve, on a bed of zoodles…

Whole Meal

So easy, so delicious! The chickpea flour makes it almost into an egg pancake. It’s not quite as flat as one though, and it’s not as airy as a quiche. It’s so good! I had the other two wedges the next day, so this dish keeps nicely for meal prep (I also had it with zoodles – it was a zoodly week…)…


OH! Frittatleson! – That’s a family joke. When we don’t remember someone’s last name we’ll say its Frittatleson. If we don’t know their name at all, they become Abe Frittatleson. We are all dweebs!


Burmese Tofu!

I don’t really remember how I got obsessed with making Burmese tofu. I think I was reading about how terrible soy is for women (especially if you have hormonal dysfunctions like I, and so many women, do), and I was looking around for a substitute (probably, sounds like me). I do remember this was several months ago. I have been wanting to make this recipe for a while now. I had the bag of chickpea flour, just waiting in the wings. When I started making mug cakes and waffles with the flour I knew I had to use it for what I originally bought it for (because I would end up making 101 chickpea mug cakes and no tofu). So, here’s how I started…

First time using pano on my phone and it’s for food!

The ingredients:

  • 1 Cup of Chickpea (Garbanzo Bean) Flour
  • 3 Cups of water
  • Several shakes of turmeric
  • Two shakes of crushed red pepper
  • As much garlic as you can stand in your cooking (I can stand a lot!)
  • About four grinds of Himalayan Pink Salt
  • A few grinds of black pepper

As you can see, I’m really precise (heh). The most important thing is the flour and the water – you can season this however you like. Some people use broth or stock in place of water and, hey, if I had some I’d probably use that too. So, you boil two cups of the water and, in the meantime and in a separate bowl:

  • Blend the flour, and the spices, with the remaining cup of water.

Once the two cups of water have reached a rolling boil, add the flour/spice/water mixture. It’ll look like this:

Mixed Tofu

So, you have to whisk-whisk-whisk away to get rid of any lumps and until the mixture looks glossy (like it goes in the picture). You are now ready to pour the mixture into your prepared pan. To get your pan ready, line it with parchment paper. I used an 8×8 Pyrex pan.

Spread Tofu
Smooth it better than I did! I should’ve used a bigger pan…

Smooth it out in your pan, using a spoon or a spatula.

Then, once it’s spread out in the pan, let it sit until it gets room temperature (so condensation doesn’t form when you put it in the fridge). Which brings us to the next step: put it in the fridge! I let it sit out for about an hour and put it in the fridge for about three hours and I got this:

Refrigerated Tofu

After it firms up in the fridge, you can cut up your tofu in any shape you want for your dishes. I cut mine two ways – in triangles and small rhombuses (yup, I said “rhombuses” – wait, is it “rhombuses” or “rhombi”?).

Stir Fry Pieces
Rhombuses (rhombi), for stir-fry…

Here I am frying the triangles in some olive oil:

Golden Brown
Try not to use too much oil – these are like little sponges…

They are SUPER YUMMY! Take a look at this:

Golden brown and delicious!

Crisp on the outside, a little soft on the inside. Seasoned perfectly (if I do say so myself)!

So, I made some meals with it:


I will most definitely share my stir-fry on Instagram!

So this was an easy, delicious recipe. A success! I can add this one to my repertoire, change it up a bit, make different sides. A great soy substitute!






Saturday Waffle: Squash Waffle!

Yay! It’s Saturday! For today’s waffle I decided to go with something a little autumn-like, a little pumpkin spice-like: The Squash Waffle!

I started with some frozen winter squash that I got from Hannaford (my second favorite supermarket after Trader Joe’s)…

Frozen Squash

I defrosted the squash in the microwave. It took about 5 minutes. In the meantime, I got my dry ingredients together…

SW Dry

  • Scant 1/4 cup of garbanzo bean flour
  • 2 scoops of Bodylogix Natural Whey Protein Powder in Snickerdoodle
  • 1/4 Teaspoon of baking powder

I am crazy with the baking powder. You can always use a little less, but I’m always afraid that my protein pancakes/waffles wont rise, but they always do!

Then I add the wet stuff…

SW Wet

  • Stevia – 1 packet
  • 1 and 1/4 teaspoon of cinnamon
  • 1 flax egg (1 tablespoon of flax meal + 3 tablespoons of water – let sit in fridge for 30 minutes to gel up)
  • 2 tablespoons of plain greek yogurt
  • 1/2 cup of the defrosted winter squash

I ended up adding a few more shakes of cinnamon and about a tablespoon more of squash as I was blending the batter. I wanted it to taste really spicy.

As I waited for the batter to become a waffle in the waffle iron (I’m sure there’s a better way to say that) – OH – While I waited for my waffle to cook, I made a small fig shake…

Fig Smoothie

I had some figs that were starting to get too-too soft so I wanted to use them up today. I had a vanilla fig smoothie yesterday morning and it was incredible. Today, I am leaving out the protein powder that I used yesterday and I’m making more of a shake.

  • 3 figs
  • 1 tablespoon hemp seed
  • 1 scoop of MSM powder (my MSM comes with a tiny scoop)
  • 1/4 cup of plain greek yogurt
  • A couple of drops of vanilla extract
  • 1 packet of stevia
  • Ice
  • Unsweetened almond milk (till you reach the fill line)

Here is breakfast!

Squash Waffle and Fig Smoothie

I added some Greek yogurt mixed with cinnamon on top, along with Walden Farms Pancake Syrup (that’s not quite clean, but it’s a syrup with no sugar and no calories!).

To be honest, I wish I had oats to make oat flour for this recipe because the garbanzo bean flour gave it a savory taste, so I should have added even more cinnamon and stevia. Live and learn! Now you’ll know if you try this recipe – use more sweeteners if you use garbanzo bean flour in a sweet dish!


Sunday Meal Prep: Feeling Productive…

As the title says, yes, today was a very productive day. I did everything that was on my to-do list and even a little more. One of the most important things I did today was prepare my dinners for the week. Yes – meal prepping is key to making life a little easier.

Seriously. One of my favorite meal preppers, WorkWeekLunch, mentioned a few weeks ago that we have so many decisions to make during the day, having our food already prepared eliminates the need to make even more decisions. It’s true. Think about it…I know that if I am at work, and I haven’t made my meals yet, I will wonder “What do I have? What can I make?”. Sometimes the answer is “go get pizza” – which is not good, because I can tend to overdo things (know yourself!)…

So, I have been meal prepping for a fairly long time. A couple of years, at least. When you see the pictures I post of older preps you’ll see that I haven’t always made the cleanest, healthiest choices. Oh well. That’s what I felt like eating at the time and those were times when I was in full-on maintenance mode, when I was comfortable making a little dip into the world of carbs and sugars after dieting for a while. Here are some of my preps, I added an Instagram link for the food listing. I actually have a lot more preps on Instagram, but you really have to scroll down and it was pre-iPhone…

Meal Prep 6
I had just gone to Trader Joe’s
Meal Prep 3
Not too bad
Meal Prep 2
Buffet Style! 
Meal Prep 4
I jacked all of the recipes from Mind Over Munch in this one
Meal Prep 5
A soup and overnight oats phase
Meal Prep
Another buffet style prep! This one looks really appealing right now! 

Below are some recent ones. Since I work from home most of the week, I don’t have to prep all of my meals, just dinner on the days that I actually do have to go into the office.

Meal Prep Recent
Those are not potatoes – it is pureed cauliflower with a little bit of ricotta!
Meal Prep Recent 2
I am in love with frozen meatballs, obviously…

Here is the prep from today. I have a busy week, filled with some exciting stuff! Yay!

Meal Prep Recent - Today
Vegetarian Meal Prep

I added a little something extra to it already. There is not enough red or orange for my taste, so I added some Tomato and Onion Salad

I started by cutting the farmers market tomatoes my grandma gave me today. Seriously, grandmas are the best with the food gifting! I also cut up a little red onion, for flavor…

Tomato & Onion
I decided to do this when it got dark out (bad lighting)…

I seasoned the sliced tomatoes with garlic powder and 21 Seasoning Salute from Trader Joe’s…

Tomatoes 3
Wax paper on my cutting board, I have been doing this forever. It really helps with clean up!

Then I added a little apple cider vinegar, olive oil and more 21 seasoning salute to the jar, then added the seasoned tomatoes and I shook it up!

Tomatoes 2
Extras for me! (Chef’s treat!)

I didn’t measure, I just wanted enough to coat the tomatoes when I shook the jar!

That should be great for Monday and Tuesday! I’ll have to think of another red or orange for Wednesday and Thursday…

Easy stuff. A little preparation on Sunday, helps you through the entire week!




Happy #NationalRelaxationDay!

Honestly, I had no idea it was National Relaxation Day until I saw all the hashtags popping up on Instagram this morning. What a great day for it too…It’s raining where I live (Hudson Valley, NY)…I have to go into the office tomorrow…It’s Tuesday…

I don’t know! This holiday should be every single day. Or, every night at least.

Since I didn’t know about this, I was too late to make an appointment to get a massage (bwah haha!) so I’ll have to settle for the next best thing: A relaxing magnesium mocktail…

This is what you’ll need:


  • 1 packet of Natural Calm
  • 1 packet of stevia
  • 2 Limes
  • Your favorite unsweetened sparking water

Magnesium has so many benefits – and most of us are lacking in this particular mineral. It helps with…

  • Digestive motility (I told you I’d mention this a lot, it’s important)
  • Calming & Sleeping – a natural sleep aid
  • Beauty – helps maintain collagen
  • Heart health – it’s up there with potassium and sodium, assisting in heartbeat and blood pressure regulation
  • Muscle soreness relief 
  • Migraine prevention (I’ll have an entire blog about this, soon)

So, back to the drink…

Action shot!

Juice those limes and add the stevia packet. Stir to combine…


Add about 3/4 of the can of sparkling water. It’ll bubble up a lot, and it’ll bubble up even more once…


…you add the packet of Natural Calm! Stir gently and then add the rest of the seltzer…

Finished Product

NOM! YUM! My choice of sparkling water (Simply Balanced Tropical Cherry from Target) made this taste like a Cherry Lime Rickey, or that cherry lime drink from Sonic…

Okay, so now that we’ve had a drink, we can look at some relaxing pictures. I just added some relaxing words to these pictures I took in various places. Enjoy!

Breathe 2




These Moments...


Hasselback Eggplant!

I guess it’s another “Meat Free Monday”! This is a tweaked version of the recipe I see all of the time for Hasselback Eggplant Parmesan. I didn’t want to add bread crumbs because I am low-carb, but I still wanted some bulk. Enter, greens! Spinach and kale to be exact…


I just wanted to get them slightly wilted, but more importantly, I wanted to load them up with flavor. I added garlic powder, pink Himalayan salt (PHS) and fresh cracked black pepper. After I cooked them to my liking, I added my other filling ingredients…


So there is a scant tablespoon of parmesan cheese and two tablespoons of ricotta cheese, which I will mix with my cooked and seasoned greens. Then I had to prepare my eggplant…

Hasselbeck Cutting Trick

In order to get those groovy Hasselback slices, we have to make sure that we don’t slice the eggplant all the way through. The best tip I saw was to tape down chopsticks around the eggplant so the knife will stop at the chopstick’s level…

Hasselbeck Cut

It worked! Now, to season the eggplant…

Flavor Layers

I always listen to Rachael Ray’s tip – you must season every layer of food. Eggplant is very bland – you must not skip this step! I seasoned mine with garlic powder, a little PHS and some Italian seasoning. Now I add my next layer…


Yummy Provolone cheese! I did the math before I even cut the eggplant – I knew I wanted nine Hasselback slices in each eggplant half, so that would be 18 cheese strips. So, six cuts in three slices of provolone (see, this is where the dweeb comes in). Gotta stuff these…

Cheese Stuff

You can lift the eggplant a little in order to season and stuff each slice. Do it gently so that you don’t break a slice off (I almost did, those three on the end are hanging on by a thread)! Now I add the greens and cheese mixture…


Ooh, baby! This looks great already! But, it needs to be cooked and since I refuse to turn the oven on in the summer, I used the crock pot…

Sauced Crock

I sauced the crock pot with a tiny can of tomato sauce that I seasoned with, once again, garlic powder, PHS and Italian seasoning. Then I put the stuffed eggplants in…

Crock Pot

Aww, don’t they look cute? I put just a splash of the sauce on top of the stuffed eggplant. I wanted it to be about greens and cheese, not tomato.

After two hours on high…


YUM! This is what you get! I added some fresh spinach on the side, because I only had that little bit left.

It’s pretty easy to make – you just have to have a little patience when seasoning and stuffing each layer because they are pretty delicate.

Very healthy and delish! Enjoy!

Saturday Morning ~ Zucchini Pancakes

As you might have guessed, I’m a big fan of the Food Network and the Cooking Channel. I haven’t watched it much recently, mainly because some of the personalities I enjoyed have either left, or are doing projects I’m not fond of now. WHAT DOES THIS HAVE TO DO WITH ZUCCHINI PANCAKES? Answer: Everything…

I happened to fall asleep with the tv on the Food Network (I am a HUGE Chopped fan, and I’ll watch that no matter what!) and when I turned it on in the morning “Brunch at Bobby’s” was on. Usually, I’ll turn the channel if Bobby Flay is on. Not because I don’t like him, I do, but because he’s usually grilling (I don’t do that) or on one of his competition shows (not a fan of those). This time though, I was intrigued. He was making something interesting, something with zucchini, uh, pancakes with zucchini? Now, I’ve seen and heard of zucchini pancakes before. But I had usually seen them done latke style, savory. But that morning, Bobby made them sweet and delicious looking. The way he described them too, “…they taste like banana bread, well zucchini bread”, that got me. I usually don’t bake (I hate being precise in the kitchen), but around the holidays I do bake bread from scratch and my two specialties are Date-No-Nut Bread and Zucchini Bread. So, duh, of course anything you can make into a bread you can make into a pancake! I had to try these pancakes out, especially if they taste like my bread (he-he)…

Since I’m not a chef and I am trying to keep this low(-ish) carb and high protein – I took many, many liberties with this and used many, many shortcuts. I didn’t even make the special syrup  he made his with (although I should have, but I just used my last apricot yesterday). Here’s what I used:

Whole Ingredients

That’s pretty much it. Here it is in the measuring bowl:

Dry Ingredients
1/3 Cup Kodiak Cakes Mix, 1 Scoop Vanilla Protein Powder, a few shakes of cinnamon and a 1/4 teaspoon of orange zest

I used the smallest zucchini I could find and I added a scoop of protein powder, a few shakes of cinnamon (the mix already had cinnamon and it smelled very cinnamony) and a little orange zest (the part I listened to Bobby Flay about). I added some yogurt for even more protein, and used almond milk as the mixing liquid:

Wet Ingredients
I used about a tablespoon of the yogurt and enough milk to make a batter. You’ll know that batter look when you see it!

And, that’s it! Mix, griddle and serve!

Zucchini Pancakes
Pretty plate…

Pretty easy! I served it with orange slices because “Waste Not, Want Not”. C’mon now, did you think I’d use an entire orange just for a 1/4 teaspoon of zest? Eat that thing up! And that, I did…

Almost Done
See the zucchini?

Yum! Tastes like Christmas…

Taco Tomato Tuesday (I Won!)

I think I might have won Taco Tuesday. I know, it’s not a contest. But, if it was, I’d be taking home a blue ribbon right now!

So, I was inspired to make this from one of those videos on Facebook. I wish I could remember which site, because I’d totally shout them out (ETA: I remember! It from Delish!). In the video, they used regular sized tomatoes. I took one look and thought “One GIANT tomato!!!” So, I went to the farmers market and set out to find the biggest most beautiful tomato I could find…And I found a one pounder…

Big Tomato
This pic doesn’t do it justice!

Hey – It is huge, yes. However, it’s a tomato. It’s not a deep fried taco shell or a (not carb friendly) flour tortilla. It’s a tomato. A big , beautiful, locally grown tomato. I feel very good about eating the entire thing in one sitting. So, anywho…

I start by slicing this huge tomato. I don’t want to slice all the way down and I kind want to fan it out, like this:

That slice on the end missed the memo…

Then, I season that bad boy! Yes. The tomato itself must be well seasoned. I learned that from Rachael Ray – you have to season every part of the dish to get maximum flavor. I used Trader Joe’s Chile Lime seasoning, Trader Joe’s Pink Himalayan Salt, garlic powder and fresh cracked black pepper.

“Flavor every layer…” – Rachael Ray

Then, I fry my ground turkey (sorry no pics). I use the same seasonings I use for the tomato.

I top the tomato with the fried ground turkey and top that with a few slices of pepperjack cheese.

I LOVE cheese!

I place the loaded tomato in my toaster oven, set on broil. Really just to melt the cheese and in the meantime, I get my guacamole ready…

These are the small avocados. One was perfect for this recipe…

I make the easiest guac in the world. I just use an avocado (duh), lime juice and Trader Joe’s Chile Lime seasoning (can you guess what my favorite store is?). That’s it.

So, I didn’t take a picture of my tomato just out of the toaster oven. I was so excited to get all of my taco topping on it. Take a look…

The Taco Tomato
WOW! Delish!


Wow! I think I owe it all to the hearty, delicious, juicy, incredible tomato I got at the farmers market on Saturday. That made all the difference!

MAKE THIS! It’s so easy (it’s a taco, in a tomato) and so delicious. YUM!!!


What I Ate…(Meat Free Monday)

…today. Okay, so today was an unintentional “Meat Free Monday”. I saw what I had planned to eat and noticed that it was all vegetarian food. Even the smoothie shop I went to for dinner caters to the vegan/vegetarian population. Cool. I was actually a vegetarian from the age of six, up until the age of 25. I didn’t eat any red meat, and I rarely ate chicken. I was more of a pescatarian now that I think about it. Something changed when I hit 25 though. I don’t know what it was, but I suddenly wanted to eat burgers. I can’t really explain how it happened and I don’t remember the exact meal that broke my 19 year  long stretch. When people ask I usually say, “I just wanted a Big Mac. I had one, and I fell in love!” I don’t know what they want to hear, but it wasn’t some big to-do. It happened over the course of time.

Anyway…What did I eat today?

Breakfast: Raspberry Cocoa Latte and a string cheese…

Latte Ingredients
Latte Ingredients

I use the same formula for my lattes:

  • Almond milk, heated
  • Packet of stevia – one in the cup, one in the pan with the milk
  • A small swig of vanilla in the almond milk, while it’s heating
  • Powdered flavoring – usually 1 to 2 teaspoons
  • 1 teaspoon coconut oil

So, that’s how I made today’s latte. Powdered flavoring=Cocoa Powder and I substituted the pack of stevia in the almond milk pan for one raspberry honey stick that I got from the farmers market. That’s it! It was good. The raspberry flavor was slight, that’s probably because it was natural and not filled with sugar.

Big breakfast (heh heh). Honestly though, the lattes are really filling!

Lunch: Feta Dip, Veggies and Olives

Feta Dip

Okay, this was awesome!!! The dip was so easy too…

Feta Dip Recipe
Easy peasy…

Only four ingredients: Feta (half of a small container – I’m really precise – Ha!), cream cheese (about 1/3 of a softened brick), olive oil (about a teaspoon) and garlic powder (depends on your taste, I use a lot)…Simple. One of those back pocket recipes.

Beverages: Seltzer with lime or apple cider vinegar

…lime-ish squeezy!

I LOVE seltzer! Seriously, I stock up on whatever brand is on sale so I am never without it. Polar is amazing. LaCroix is great, but sometimes I’m not willing to spend that much. Vintage and store brand will do just fine, thanks! I used to have a SodaStream, but it broke a couple of years ago and I’ve yet to get a new one. I should (re-)invest. It would be worth it!

Dinner: Italian Kale…

***Warning: I turn into a bit of a smartass here, I was highly annoyed. Feel free to read this section in Sarcasm…***

Okay. So I had planned to go to a new restaurant in town to get a salad for dinner. And I went, with my cousin…

“Buddha Bowl” – (unmassaged) Kale, spinach, tomato, sweet potatoes, avocado and a lemon vinaigrette. Intentionally Missing: Corn. Just Plain Missing: black beans

I ordered what was called a “Buddha Bowl” salad. And I got what is seen above. It had everything it said it would, but it was not really a “bowl”, it was more like a plastic carton of produce. I paid $8.00 for a plastic carton of kale that is on sale for .99 a pound at Shop-Rite this week! The kale wasn’t even massaged! I know that sounds like something a snob would say, but massaging kale is a real thing. A real and VERY IMPORTANT thing. It helps break it down so one can chew and digest it easier. Seriously, I took one bite and I nearly choked. I actually need to warn this restaurant – this is a potential hazard. I just was not in the mood to argue tonight, so I just left…

…And, I did what any person who spends $8.00 on a carton of produce does: I took it home to cook it myself!

Kale - Fried
DIY Restaurant – I believe it’s called grocery shopping! 

Yup. I massaged EACH piece of kale (you could HEAR it breaking down as I kneaded), added the contents to a pan with olive oil and garlic powder and…

Kale - Fried - Yum
Repurposed food…

…Yum! Success! I turned this meal around! I sprinkled some parmesan on top, as you can see.

So, there you have it, a full day of vegetarian eats. Pretty clean eats too…Yay!