My sister and her old roommate used to have Culinary Adventure Fridays where they would try a new recipe each week. (I often was a happy guinea pig.) As I scrolled through my pinterest boards I began to drool and think “why don’t I make something special this week.” So I called up my other half and we had a date. Hoping this becomes a tradition.
This week we tried Ambitious Kitchen’s Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing. It’s been on my list of must trys forever. We doubled the recipe so we’d both have left overs, and let me just say- genius idea because that “shiz is diloushous” (Parks & Recreation reference).
We toasted our success with some woodchuck green apple hard cider. But don’t think we’re too grown up because I still eat everything in childrens’ bowls. (These one had dinos).
I also spied another amazing recipe from Ambitious Kitchen’s blog: Chocolate Chip Chickpea Blondies. We made them with almond butter and peanut butter, that’s what you call a “win-win” situation.
We enjoyed them warm with a scoop of coconut chobani. Hell yes.
Other Weekend Highlights:
We had leftover red cabbage and now I’m absolutely OBSESSED! It’s been a highlight of my recent salads. Plus now I have a butt load of kale and beautiful tomatoes from our weekly CSA.
Pre-Race Dessert:
I’m a firm believer in healthy tasty desserts especially if you have some ass to kick in the morning. So I whipped up some pumpkin, cinnamon banana “fro-yo” to fuel for the next morning.
And guess what? It worked! I was happy, fast and definitely not hungry. (I also had half a sweet potato that morning too) Race Recap
Not to go overboard on the Parks and Rec references, but post-race it was time to “TREAT-YO-SELF“… to brunch.
We saw this menu posted outside Felicia’s Atomic Lounge (in Ithaca) and well, the brunch bowl. Done.
It certainly hit the spot. A fresh egg over black beans, fresh salsa, guac with side of whole wheat corn bread. I can’t think of a more perfect brunch meal.
Then we saw this cupcake and couldn’t leave it behind. It was MOJITO flavored! The mint lime frosting was killer.
So needless to say my belly, body and soul were fully satisfied after this weekend.
There’s something about the fall in Ithaca that makes me unbelievably happy. I’m so blessed to have such a supportive sister and live in such a wonderful place surrounded by so many people I care about. (sorry just cheesed out a bit, but it’s true!)
So now it’s your turn, tell me:
- Are you a recipe follower, an improv chef or a bit of both?
- What’s your go-to workout fuel?
- Favorite meal to go out for? (for me it’s brunch hands down)
I want to try all the food on your blog. Appetising pics!
Thanks!
Those blondies look really yummy!
I am an improv cook. Even when I’m baking, I’ll just glance at the recipe, have an idea of what to do, and just tweak it a little. I also don’t really measure…
Some of my favorite mistakes come from just making things up. While I have a sweet tooth, a lot of baking is just too sweet for my taste so I like to alter things a little. It can be more fun that way.
Oh yum those blondies look delicious!
I’m a bit of both – some recipes I follow completely others I like to switch it up a bit!
I love going out for an evening meal; I would like breakfast too but there’s not that many good breakfast places around me.
I feel ya. That’s usually how I go about it- inspired by recipes but then I use what I have (and like). Thanks for reading.
I keep seeing chickpeas in sweet recipes all over pinterest/blogs and I’ve been afraid to try it… clearly it works, and the blondies look delicious! I saw a recipe for cookie dough dip using chick peas the other day, I guess it’s time to get over my culinary fear and give it a try! Also, ~dem ciders~
I’m all about dem chickpeas! They have a great texture when blended and can be super versatile. Can’t wait for Sunday!
MY! What beautiful brownies you have! So glad I found your blog via Jen’s WIAW linkup – those brownies need to be in my life 😉 Having said that, I’m a total improv chef – I’m already thinking of subbing sweet potato or plantain for the chickpeas in the brownie recipe… a (potentially delicious) risk I’m willing to take!
With you on the brunching out too – it’s more of a rarity (dinner out seems to happen way more) and that might be why I love it. Oh and the eggs. They always taste better made by someone else!
Thanks for stopping by! That’s why I love WIAW- always finding great blogs. Sweet potato brownies sound awesome. I’m totally with you on the improv – it’s just fun to be creative with ingredients.
Felicia’s Atomic Lounge is now officially part of the Columbus Day Weekend itinerary! Seems the consensus is improvisation in the kitchen…note: When I was a new cook I definitely stuck to the recipe and over time broke away, based on what tastes good! Baking is chemistry so I tend not to veer too far away in that arena. You have such tempting phood photos!