Anniversary Week

Our 8th anniversary and the fresh is on! We're in the second round of the playoffs and require a lot of time at home so the kitchen's really had a work out.
For this year's celebration, Bill kicked it off by bringing home a watermelon in one arm and tulips in another. The rest, as they say, is in the anniversary week post.

Highlights:










For a quick, protein-packed, hand-held gnosh, try my
Migas Omelet Wrap.
You'll need
2 eggs, beaten
2 Tbl salsa verde
1/2 avocado, sliced
handful of crushed tortilla chips, (I like Juanita's)
Tabasco, (Chipotle, of course)
Brown Rice tortilla, (I like Trader Joe's)

First, warm your tortilla to make it more manageable. Brown Rice tortillas especially are apt to tear at the slightest provocation. Pour beaten eggs in a med-high skillet and swirl to coat the pan. While the eggs cook, sprinkle in a handful of crushed chips down the center, top with salsa, avocado and Tabasco. When the egg lifts easily from the edges it's ready to fold. Gently lay the outer edges over the filling, folding like an envelope. Slide the omelet onto the center of your tortilla, return it to the pan and make sure the tortilla is warm enough to fold. Brown both sides slightly, wrap in some parchment and off you go.

 This next one really benefits from some fridge time. So throw it together a day or so ahead.
Smoked Sardine Salad on Polenta Coins 
You'll need
One batch Smoked Sardine Salad
One tube prepared polenta, sliced 1/2" thick
Avocado, sliced
3 Tbl of mint leaf chiffonade
2 Tbl tomato, diced fine
Parsley pinches, for garnish

Top baked polenta with smears of sliced avocado and ribbons of mint. Drop a dollop of smoked sardine salad on each and finish with pinches of parsley and tomato.


One night, we ordered pho, vermicelli bowls and spring rolls. There's always leftover sauce. Peanut sauce, spicy citrus vinaigrette, hoisin, chili. So the next night, we had
Tuna Shiitake Stir Fry 
You'll need:
leftover peanut sauce, about 1/4 cup
Dry Shiitake mushrooms (About 2 cups chopped)
3 medium carrots, coined
4 Tbl mirin
1 can tuna packed in olive oil, drained
2 cups broccoli slaw
Something crunchy julienned for garnish (Cucumber, jicama, green apple)

Guess what guess what guess what?

I found a new favorite blog. Because of Detoxinista, I found inspiration to plug in my juicer and stuff everything in my fridge down the chute. And wouldn't you know she has a solution to all the shame involved in throwing out your juice pulp?

Juice Pulp Patties
You'll need these things and a sense of adventure. But man these are SO good. Especially fried.

Yesterday, I feasted on apple celery lemon juice, beet apple carrot parsley juice, strawberry mint juice and today I'm all aglow. When I finish this post I'm going to run out into the sun and maybe not look both ways before I do it. IT'S SATURDAY MORNING SUCKERS, and the freakin weekin is about to get loud.

Today we're going to Portland for a Grand Prix. This morning we went to pancake town.

Pancakes are one of the great loves of my life. When gluten told me I was finished with pancakes, I told gluten to "get real" with a gleam in my eye. Then I ran to the bathroom and cried.

Here's what I'm working with these days:

Real talk.

It's almost like the real thing. I add strawberries to stifle the "stale flour" taste of gluten free baking materials and things are almost back to normal. The great thing about this mix? The pancakes flip like Olympic champs. You can pour huge amounts of batter in the skillet and they cook up quick, neat and easy every time, ne'er a drop spilt. I added some ground sunflower seeds to remind me that pancake time isn't playtime anymore, and satisfied my seed cycle requirements in the same swoop. Ladies, get on this seed cycle train with me! It takes about three months to regulate, and I'm only in month 2, but I'd love to hear about someone else's progress.