Just hanging out with some wine, shamelessly displaying my Falmouth Road Race medal on probably the most random possible spot in the kitchen. NO shame.
Guilty pleasure confession: I have bit of an obsession with stretchy skirts from Forever 21 and H&M. I just love them. By now, I have about 83732 pairs in every color and length imaginable. They look professional for work with a belt, you can dress them up for a night out, or wear them casually around the house or to the beach! They range from $5-$14 depending on the style, material and pattern. I’m a skirt girl. I live in them, practically sleep in them. So, I can justify owning an entire closet full ;)
I just don’t do those running skirts. Just no.
SO. This was a semi-failed attempt at making homemade Good Humor Ice Cream Sundae Cones. I found these 12 calorie (how completely random is that?) gluten-free cones at Whole Foods a couple of months ago and have needed an excuse to use them as they have been collecting dust in my pantry (Impulse shopping much?)
I made the ‘ice cream’ by mixing about 1/2 cup 0% Greek yogurt, a frozen banana broken up into chunks, a few packets of Truvia, and a splash of vanilla all in the food processor. I froze it for about 45 minutes and blended it again right before I
scooped poured it in the cones. For the chocolate, I just melted down some Simply Lite Dark Chocolate (Trader Joe’s sells this and it is DIVINE) in a glass bowl set on top a pot of boiling water (I ran out of coconut oil which if added to the chocolate would have made a better ‘shell’). I poured some into the cones before the ice cream, drizzled more chocolate on top, and topped with crushed roasted peanuts (obviously you needed that play-by-play)
Some incredibly predictable daily eats: (You must be SO excited!)
As always, breakfasts consist of some sort of combination of Greek yogurt, Green Vibrance powder or coconut flour, puffed corn, millet or brown rice, soy lecithin granules (brain food), Freeze-dried or frozen berries and bananas (obsessed with the crunch), and almond/sunflower/peanut butter in either an almost empty nut butter jar, or my favorite pink cappuccino bowl. Sounds just spectacular doesn’t it? ha
Looks gross. Great nutrition, I think. Tastes just fine with Vanilla, cinnamon, Truvia, and sea salt. Yes, I salt my breakfast. Brings out the flavor! ;)
You see, once I get hooked on a food, it takes weeks, sometimes months for me to want to change it up. Lately, I’ve been on a kombucha, Promax bar, and seaweed snack kick for lunch. I just can’t stop. I tell myself everyday I should probably be a little more frugal, and that I should probably eat something more ‘lunch like’, and something less packaged. Though I fail every time and give in to my undying love
addiction for Kombucha. And bars. And seaweed now apparently. This is how I justify it: It makes me happy!
Ohhhh Sarah. Will I ever learn to not dredge my dinners in condiments and spices? Probably not. This is a typical overflowing Sarah plate of salad, turkey, sauteed greens with olive oil and gahlic, some more seaweed snacks, and snapea crisps! Oh and wine, duh.
For dessert, the chocolate ice cream hidden under a mound of whipped cream, and another semi-failed attempt, at chocolate sauce this time, made with Truvia that kind of came out like pudding (used way way way too much corn starch). It’s all topped with cinnamon, Truvia, and haaahaaa, yes, sea salt sprinkled on top. I have a love affair going on with sweet and salty combinations.
Things I am
obsessed with loving right now:
BLUE. I have been so attracted to the color blue lately. It was never a color I really was drawn to in the past. I have always been that weirdo that preferred orange and yellow. In fact, years ago, right around my senior year of college I bough a brand new black VW Passat, got in a major accident a day later, and ended up with a neon, Smurf-blue Jetta. I literally cried about the color (How mature is that?) When I should have just sucked it and have been grateful I was alive. Someday I’ll have to show you guys pictures of that car from the accident. I really loved that Smurfmobile after the years went by.
Guilty pleasure wine: This new organic Red Zinfandel from Trader Joe’s! It’s just $6.99! Not the best Zin in the world, and it’s definitely no Fuso, it will certainly cure a weeknight craving for a jammy California Red Zin.
Alice Waters. I feel like we are kindred spirits. I bought her biography, Alice Waters and Chez Panisse years ago and I am just now diving in.
She is Extravagant, nonsensical and impractical in some ways, a romantic, a BIG dreamer, determined, lover of amazing food and wine and dedicated to preserving the environment through sourcing fresh, local, organic foods. I <3 her.
"Alice Louise Waters (born April 28, 1944, Chatham, New Jersey) is a US chef, restaurateur, activist, and author. She is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally-grown ingredients and for pioneering California cuisine. Waters opened the restaurant in 1971. It has consistently ranked among the World's 50 Best Restaurants. Waters has been cited as one of the most influential figures in food in the past 50 years, and has been called the mother of American food. She is currently one of the most visible supporters of the organic food movement, and has been a proponent of organics for over 40 years. Waters believes that eating organic foods, free from herbicides and pesticides, is essential for both taste and the health of the environment and local communities."
My Sister and I often meet at Bokx109 in Newton for drinks after work. I just love this tree hanging they have in a little foyer area and I want a tree like this of my own!
Speaking of my Sister. I am super grateful for her and and I am thrilled and slightly obsessed about helping her plan her wedding which will be next Fall. SO much fun!
Don’t you just think that the universe truly does give you what you need? I do. And it is our own responsibility to be present and aware so that we can see what the world has to offer each of us so that we can learn, grow and become the best version of ourselves :)
Cheers until next time!