NOM NOM NOM
I think it’s safe to say I eat well. But you haven’t seen half of it, because it’s been a busy past few weeks here at The Real Life:
- working a full-time job, and it’s event season!
- spending a week in Jackson Hole, Wyoming
- training for and then running the Colfax Half Marathon
- going to ~20 hours of Grease rehearsal a week
- trying to blog regularly
- …and maintaining a healthy life balance… or something like it.
In all the hustle and bustle, a lot of truly delicious culinary creations have gone unrecognized. Here, we have food-photo overload. Enjoy!
Mushroom and Herb Polenta from Yotam Ottolenghi’s Plenty.
A Spicy Baja Black Bean Smash Burger! I had a free entree coupon. 🙂
My man’s delicious Broccoli and Zucchini Fritters! We made this multiple times, and swapped out yellow squash for the zucchini to change things up.
Ottolenghi’s Green Bean Salad with Mustard Seeds and Tarragon
Salmon and blackened leeks and asparagus, with a mustard sauce and a homemade aioli.
Homemade bread baked in a cast-iron skillet.
A second loaf on the cooling rack (we really dig bread).
All my favorite things: Another fritter atop toasted homemade bread, with a garlic & lemon Greek yogurt sauce, arugula, topped off with a running fried egg and Cholula.
The toast cut down the center. Yum!
A “Bananrito” on the go, from work to rehearsal.
A Triple Chocolate Mousse Cake from Whole Foods … devoured.
Yet another fritter, this time with yellow squash, once again with arugula and toasted homemade bread, with a dollop of the garlic & lemon Greek yogurt sauce. Also, in the background there is a bowl of more toasted bread, butter, and wine. Yep.
All the coffee at work to keep up.
Another egg/toast variation, from the Man Chef: A hole cut out of the toast to crack an egg in, and then fried! On top is some avocado, shaved parmesan, and Cholula. On the side, an asparagus/spinach/mushroom/garlic medley. Just something we whipped up!
The man baked apple muffins while I was at rehearsal one weekend, and they were cinnamon-y and delicious!
Cucumber/salmon/dill finger foods at our event in Jackson Hole, Wyoming, catered by E.leaven Food Company.
I snagged a loaf of fresh baked bread from Persephone Bakery so that the man could give it a try. (It was my hands-down favorite spot in Jackson Hole; I went there a total of 4 times in 4 days!)
I also picked up some Wyoming Wild Huckleberry jam (ironically made in Montana, but whatever) from the Jackson Mercantile to accompany the bread!
A giant fruit salad I made to celebrate the (short-lived) nice Spring weather.
All packed up and ready for quick snacks on the go!
A round of our Falafel Burgers and Sweet Potato Fries, plus spicy ketchup and a tahini sauce. This was eaten on my lap on the couch because #tired.
Persephone Bread French Toast, topped with Justin’s Hazelnut Butter, peanut butter, powdered sugar, and maple syrup. A Saturday brunch done right!
A take on a Caprese salad at the Colorado Restaurant Association’s Industry Spotlight Awards.
A Garden Medley at the Colorado Restaurant Association’s Industry Spotlight Awards. (That’s a butter-dipped radish!)
Shrimp at the Colorado Restaurant Association’s Industry Spotlight Awards.
Also from the Industry Spotlight Awards: a Flourless Chocolate Cake with a roasted marshmallow topping and a shot of Amaretto!
I attended the Denver Design District‘s May Market Spring Launch, where they served this delicious spread: a spring salad with edible flowers, potatoes and herbs, rice, spinach quiches, and—be still my heart!—baskets of bread.
I tried a new almond butter for my attempt at recreating the Rendezvous smoothie I had in Jackson Hole. Kalot Superfood’s Fruit & Almond Butter is made with whole foods and without added sugar—it’s nutritious and tastes similar to Trader Joe’s Cookie Butter? Lord, have mercy. (Kalot has a long list of other nut butters I am itching to try.)
The Banana-Date-Almond Milk-Almond Butter-Chia Seed Smoothie in all its glory!
Second breakfast on Race Day Eve: toast with butter. Nom!
Organic pasta and marinara with more toast and butter, the night before the Colfax Half Marathon. Carb-loading never tasted so good!
What better way to coax yourself off the floor and to a 5-hour dance rehearsal after a half marathon than with a McDonald’s cookie? (No regrets. Their cookies are BOMB.)
That’s still only a fraction of what I’ve eaten lately. It’s apparent I don’t starve.
WHICH LOOKS THE MOST DELICIOUS?