Hola, mis amigos!
A hefty portion of our eats over the past week were in Denver but I’m gonna save all that goodness for its own post. In the mean time, here’s a few tidbits from the rest of the week. Hope you love!
I usually eat out for breakfast at least once a week. Part of being an intuitive eater is being totally comfortable eating on the fly rather than being a slave to familiarity, meal prep and planning ahead (and having anxiety whenever you break your routine). I’m really big on this one with my clients. Actions speak louder than words; so I’ve actually started meeting clients at yummy breakfast spots to encourage them to eat outside of their comfort zone. It’s really helpful!
If you’re new around here, be sure to read these gems:
- How I Became the Eater I Want to Be
- How Eating Intuitively Made Me Live More Intuitively
- On Living Your Unicorn Life
- I Have Been Changed For Good
- I Drank Unicorn Frappuccinos for a Week and Here’s What Happened
I made pumpkin spice steel-cut oatmeal (don’t skip the molasses!) and it’s SOOOO good. I topped mine with fresh blueberries, mulberries, and a big spoonful of almond butter. I can’t wait for more leftovers.
Flew out the door with a Blueberry Cashew Perfect Bar when I was running late one morning. Old me would’ve freaked out about not having a full “balanced” breakfast. New me is like WHATEVER. The extra brain space and mental energy I have now from not overthinking everything I’m putting in my mouth is so damn freeing. The world will not end if your meal, if your day, does not involve vegetables.
Whole Foods hot bar with allll the Indian food. And a chocolate dipped shortbread cookie for dessert!
My Golden Lentil Soup on repeat to get rid of this darn cold! Have you guys made this one yet? Oh man, it’s everything.
A bunch of random food at The Market like sweet potato gnocchi with crispy sage and smoked maple syrup…excuse me while I go weep.
Recipe testing eggs benedict with smoked salmon and beet hollandaise. Holy moly.
Pumpkin lasagna! I use my tofu ricotta, no potato, and add a lot of extra seasoning. Speaking of recipes, remember that they’re are really just guidelines. Chef Fabio Viviano spoke on that tonight at a media dinner and it was so funny and spot on to some of the comments I get about recipes. “I used a different flour, left out the eggs, didn’t use vanilla, used a light bulb instead of almond milk…and they taste horrible! This is not a good recipe.” I can’t make this stuff up.
He talked about how his Italian grandmother wouldn’t dream of measuring and how our generation wants nothing but exact, perfect, foolproof recipes. But sometimes there’s no such thing! It’s our job as readers to take the recipe from good to great, right?!
He told us about a reader who burnt roasted chicken to a crisp because, even though it was clearly burning, he didn’t take it out of the oven because the recipe said it needed to cook longer. And of course he went on Facebook and wrote a long complaint to Fabio. When did common sense lose its cool factor?
So anyways, we’ve been really into garlic bread. I just defrost in the microwave whatever bread I have in the freezer, spread it liberally with Earth Balance/butter, sprinkle with garlic powder, salt, and nutritional yeast, and broil on each side till crispy. YUMMMM.
The yummiest bomboloni (Italian donuts!!) with a bunch of dipping sauces and a dollop of vanilla ice cream at the stellar media dinner with Fabio at Cooper’s Hawk.
Alchemy superfood death by chocolate donuts. As yummy as they sound.
Whole Foods chocolate covered shortbread cookie.
Cookies for all and to all a good bite!