23 April 2014

What I Ate Wednesday #170


When Jenn first tapped me on the shoulder to be a guest poster, not to be confused with poser, for What I Ate Wednesday, I let out a squeal and ran screaming around the room like a mad woman who's just been told she won five katrillion dollars in the lottery. Then I apologized to my coworkers for making a spectacle of myself and immediately bought a mega millions ticket. Alright fine, that last part isn't true. I don't play the lotto; shame on me.

After the initial excitement wore off and my jazz hands stopped jazzing or whatever it is jazz hands do when they curl up and retract back into your wrists, I had a moment of pure raw fear. It was brief, but I could smell it. The nose always knows. Then again, it could have been the giant plate of beans I ate for lunch. Gross.

What the hell was I thinking filling in for the Queen of WIAW, the Diva of Whole Foods, the Royalty of Real Recipes, my semi-idol so to speak. I stopped and thought for a moment, but only just, because I wouldn't want to tax my already taxed brain. My regular readers know I'm big on keeping what sanity I have left, presuming of course there is some. Presumptions are a dangerous thing.

[ummmm 1. can those be my new titles forever and ever!? eee! and 2. sanity? what's this sanity you speak of???? xoxo Jenn]

Then I did what I do in all uncertain situations, I put my pants back on (now you know why Jen likes me), thumped my chest #vanillagorilla style and jumped right in.

[pshhh. pants schmantz]

My Monday eats, presented in typical Peas & Crayons fashion:

Clean Eats Fast Feets What I Ate Wednesday

Breakfast was three-fold: 1) a smoothie with not one, but two bananas (I know how to rage), frozen strawberries and blueberries, fresh raspberries, spinach and a splash of orange juice, 2) a bowl of my Lemon Blueberry Granola topped with Greek yogurt and more scrum-diddly-umptious raspberries (I'm channeling Ned Flanders, minus the religious overtones), and 3) fistfuls of unsalted pretzels because somehow I was still hungry. 

Lunch came after my ├╝ber sweaty Body Pump class and was nearly a pound of chickpeas with chopped up veggies, tossed in a vinaigrette dressing.

My afternoon snack was forkfuls of Lemon Blueberry Cake with Cream Cheese Frosting, eaten while standing at my kitchen counter because I'm classy like that. Who needs plates when you commence face stuffage right from the pedestal. Hell, we're lucky I used a utensil. 

Dinner was a bowl of my Vegetarian Three Bean Chili on top of a bed of Brown Rice. I swear there's rice under there. Then again, I swear a lot. Stick with me, and I'll make you blush, or I'll simply say thanks for stopping by today and don't forget to S=stop by Clean Eats Fast Feets some time and say hello!

I'll be here all week. Ba-dum-bum-Ching.

Not really; that's just something people say.

Ready to party?



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22 April 2014

Avocado Toast with a Twist!

Avocado Toast with a Twist!

In light of my recent hard drive crash giving me a major case of the sads, I'm going to attempt to refocus and keep things light today. I tend to stick my head in the sand when something's bothering me, otherwise I turn into a buzzing ball of emotions.

So speaking of refocusing. I have a new camera lens! It's a Nikon 50 mm f/1.8 and I love it. Love it, love it. I'm basically fighting the urge to run down the block screaming "I'M IN LOVE! IM IN LOVE! AND I DONT CARE WHO KNOWS IT!" Of course this now gives me an excuse to take 100000000 more photos than I usually do.  So, essentially, I'm the now the photog equivalent of Edward Scissorhands. Just call me Jenny Camerahands! Or don't, because that would be pretty weird.

What's not weird, is my latest edible obsession. I have to give the pilot credit for this one, because when he breezed into the kitchen to make us Easter brunch he made something magical. I'm not exactly sure what to call it, but it's basically a hybrid between a pumpernickel bagel with lox [my FAVORITE!] and smashed avocado toast [aka handheld awesomeness] with some lightly salted, thinly sliced tomatoes on top for added oomph. I'm once again faced with the desire to go streaking down the street but I'll refrain and merely blog it instead.

You're welcome, neighbors.

So anyways, this is almost too quick and easy to count as a recipe but it's so yummy I couldn't not blog it, ya know? Make it for breakfast, brunch, brinner or just as a snack and you'll totally understand why I'm so cuckoo for cocoa puffs over it. It's goooooood. So good those extra o's were absolutely necessary.

Avocado Toast with a Twist!

Avocado Toast with a Twist
[double the omega and double the yum!]
ingredients:
2 slices bakery-fresh pumpernickel or your favorite bread
2-4 TBSP cream cheese
2-4 ultra-thin slices ripe tomato, halved
1/4-1/2 ripe avocado
4 slices smoked salmon [nova/lox]
salt and pepper, to taste

The recipe serves one [because I HAVE to have two toasts!] but easily doubles or triples to feed a crowd! 

hulk smash:
Slice and smash your avocado and toast your bread to desired crispiness. Spread freshly toasted pumpernickel with a layer of cream cheese, tomatoes, smashed avocado, salmon, and even more tomatoes. Sprinkle generously with salt and pepper [it amps up the flavor of the yummy ripe avocado and tomato] and attack!

Avocado Toast with a Twist!


still hungry? brunch on!
Blueberry Orange SconesBanana Zucchini Bread and MuffinsAsparagus QuicheApple Cinnamon Banana-Nut Streusel MuffinsFluffy Homemade Buttermilk BiscuitsSweet Potato and Spinach Skillet Frittata

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