What I Ate Wednesday

I decided to join in on Peas and Crayons‘ WIAW party!

My day began with a grapefruit + a handful of Habenero BBQ almonds.

I ususally don’t like almonds because I find them really bland, but these are soooo good.

Source

I ate this thinking I was going to the gym and it would be a good, little pre-gym snack, but I didnt’t make it to the gym for a few more hours.

Around 11:00 a.m., I decided to mix up some of Mama Pea‘s Apple Cinnamon Pancakes.

With a mug of tea, yum!

After finally going to the gym and then running some errands, I had I snacked on some blueberries and veggie sticks

this x 2

and an unpictured granola bar.

Soon, dinner came rolling around:

The meal featured Mama Pea’s Black Bean Burgers, served on an English muffin bun (love those nooks and crannies!) with plenty of smashed avocado, lettuce and tomato. Along side, were some butternut squash fries and sweet corn on the cob. I will admit, I gave most of the fries to my dad. They tasted strinkingly similiar to sweet potatoes, which I do not like (sweet potato soup is a unique exception).

So, there you have it: my totally random day of eats, made espicially random by my going vegan for a week. I ususally try to eat more greens/veggies then I did yesterday, but I’m sure I’ll make up for it today :)

What’s the best thing you’ve eaten this week?

Dinner Tonight

 

The above was tonight’s dinner.

Marinated pork chops grilled on a soaked plank (seriously the most tender, flavorful, juicy pork chops I’ve ever had)

Prosciutto wrapped asparagus filled with farm fresh cheese (also plank grilled)

Wild Mushroom Risotto

Sooo delicious

And you know what?

I took no part in the planning or preparation of the meal.

I have awesome parents.

For realz.

Best thing you have eaten this weekend?

Summer BBQ Sauce

Today is the first official day of summer. Back in Texas, it has felt like summer since April. Here in Colorado (where I’m spending my summer), it actually is just starting to feel like summer. In the week that I’ve been here, most of it has been unusually cool. On our hike Sunday, it was 59 degrees. Today though, the sun is shining and it’s a nice 78 degrees. Perfect summer weather if you ask me. I don’t miss the 100+ degree weather of Texas.

To me, BBQ sauce just says summer. For you maybe it’s the feeling of sand between your toes or eating a popsicle on your back porch with the popsicle dripping on the ground due to the heat or maybe splashing in a pool. A warm plate of BBQ-ed meat (or veggies!) with the sun beating upon my back as I sip a glass of cool lemonade, that just says summer to me. Of course, not just any BBQ sauce will do.

Homemade barbecue sauce is 3,222 times better than store-bought.

I can’t explain why.

You’re just going to have to trust me.

Not So Basic Barbecue Sauce

Sweet and smoky, this sauce is perfect on ribs, pork, chicken, veggies, and just about anything you might put it on.

From the How to Grill cookbook by Steven Raichlen

2 cups ketchup

1/4 cup cider vinegar

1/4 cup Worcestershire sauce

2 tablespoons molasses

2 tablespoons prepared mustard

1 tablespoon Tabasco sauce ( I used this kind)

1 tablespoon of your favorite barbecue rub

2 teaspoons liquid smoke

1/2 teaspoon black pepper

Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, thick and richly flavored, 10-15 minutes. Transfer the sauce to a clean jar and store in the refrigerator. It will keep for several months.

Mmm perfect summer barbecue sauce

Now I just need some lemonade and sun and my summer will be complete. I guess I should really put the sauce on something….besides a spoon :)

While I highly recommend you make homemade barbecue sauce, if you can’t, here’s a little tip for ya when serving store bought barbecue sauce: either allow the sauce to sit out until it reaches room temperature or heat in the microwave for a few seconds. Cold barbecue sauce is not a good thing.

What says summer to you?

BBQ or Barbecue?

Roasted Veggie Potato Salad

Last night for dinner I made Grilled Blueberry BBQ Salmon and it was quite delicious. With it, I planned to make Jessica‘s Roasted Potato Salad, but as I wandered through the grocery store my thoughts turned to something my sister made recently that involved roasting mushrooms and onions and topping them with gorgonzola cheese. I did the only logical thing I could think of and combined the two.

 

Roasted Vegetable Potato Salad

Serves 6-8

28oz (1 3/4 lb) Yukon gold potatoes

1 large sweet potato, peeled

1 1/4  pounds green beans

2 medium onions (yellow or red)

2 heads of garlic with tops cut off

2 tablespoons olive oil

16oz mushrooms

2 oz gorgonzola cheese

1/3 cup olive oil

1/4 of your favorite fresh herbs

kosher salt

black pepper

Preheat oven to 425 degrees.

Chop potatoes into uniform bite sized pieces. Cut onions into large chunks and separate sections. Trim green beans. In a large bowl, toss potatoes, onions and green beans with 2 tablespoons of olive oil and kosher salt. Drizzle garlic heads with olive oil. Arrange veggies (excluding mushrooms) and garlic on a large baking sheet. Bake for 25 minutes. Stir and add mushrooms and bake for an additional 20-25 minutes.

While veggies are roasting chop fresh herbs and mix with olive oil. When the potatoes are soft enough to eat remove garlic gloves from the pan  and sprinkle on the gorgonzola. Bake for an additional 2-3 minutes. Squeeze the garlic into the bowl with the olive oil and garlic. Smash garlic. In a large serving bowl, toss together roasted veggies (and cheese) with the oil mixture. Add additional sea salt and serve.

Dinner is Served

By the way, take a look up at your browser: www.aflourishingfoodie.com.  No more wordpress for me! (just don’t forget the a at the beginning)

Also, thanks for your super sweet comments on my Back to My Roots post. I had been wanting to post something like that for a while but was hesitant. I now realize my reluctance was totally unnecessary.

I’ll be back tomorrow with a Father’s Day Post :)

Ann Claire