What I Ate Wednesday

June 29, 2016

Whew! We made it to Wednesday y’all! I don’t know about you but I’m ready to cruise on into this long holiday weekend…. It’s a short day of What I Ate Wednesday eats this week.

Being the serious creature of habit that I am, a banana was my first choice before the gym.

I had a big, green, blueberry smoothie but totally forgot to take a picture before I finished it. Which is a shame because it was deliciously thick and creamy, just how I like it. Next time…

Snacktime was an apple, which was a shriveled up core in the trashcan before I remembered to snap a pic. I’ll spare you that visual.

For lunch, I had a salad with arugula, romaine, pepitas, and raisins, with balsamic. Which I also forgot to take a picture of before it was gone. What is my deal this week??

I added a packet (ok, two) of amazing some AMAZING little Asian snacks a coworker gave me. They’re roasted Mustard Green Peas and they bring a serious crunch factor and a spicy bite. For sure going to try to get my hands on some of my owrn.

I was pretty hangry by the time I got home but held out for a recipe I wanted to test for dinner. It’ll be on the blog so I don’t want to totally spoil it but let’s just say you’re going to love it. And that it involved an ungodly amount of basil. Nommm.

And that’s it! Not a lot of snacking today… I know, who am I?! Have a great week friends!

Mustard Snap Peas and Radishes

June 27, 2016

Spring snap peas are one of those farmers market finds I’m always thrilled to get in our CSA but then never end up doing anything with. I was sick last week and we ended up with two overflowing cartons of the crunchy, green gems this week. Time to use them up! I threw them in a pan and these Mustard Snap Peas & Radishes were the result!

Snap peas are fun because you can eat the pod. They’re super crunchy and have a nice snap [get it?] in your mouth but are tender enough to snack on raw. They make great hummus dippers, crudité plate accompaniments, and salad texturizer.

So if they’re so great raw, why cook them? Well, I’ll tell you why. Because sautéing snap peas in a little butter makes them blush bright green and swell with sweetness. They’re stunning. And then there’s the radishes…

Sometimes the radishes we get from our farmer are so spicy they’re almost unbearable raw. Heated just ever so slightly, they maintain their watery crunchy but their flavor mellows to an earthy sweetness. Almost beet-like. Sooo yummy.

Just because this dish is simple and easy doesn’t mean it’s not impressive! Toss it together for your next cookout or week night dinner and prepare for no leftovers!

Mustard Snap Peas and Radishes

Prep Time: 5 minutes

Cook Time: 10 minutes

Crunchy snap peas and radishes tossed in butter and mustard make Mustard Snap Peas and Radishes elegantly simple and stunning.

Ingredients

2 lbs. sugar snap peas, ends trimmed
1 bunch radishes, thinly sliced
2 Tbs. Earth Balance, or other butter
1 Tbs. brown mustard
Salt and pepper
Chives, for garnish (optional)

Instructions

Heat a large pan over medium-high heat. Add butter and swirl to coat the bottom of the pan.
Add snap peas and toss with butter. Cook for 3-5 minutes, stirring frequently, then add radishes and cook for 3 minutes more. Add mustard, stir, and serve topped with chives.

http://areyoukitchenme.com/mustard-snap-peas-and-radishes/

What I Ate Wednesday

June 22, 2016

Welcome to Wednesday darlings! This week I’m feeling better and back on track with some yummy What I Ate Wednesday eats!

Snagged half a banana before the gym. Forgot to take a picture because it was my first time back to the gym in 8 days and I was a little… Groggy.

I may have overdone it a bit on the spirulina and spinach in my breakfast smoothie. It was a little bitter but tolerable and hey, at least I know it’s healthy! Plus, a few chocolate Love Grown O’s can fix any smoothie wrong doing.

Our wellness committee had a “Pop Up Smoothie Shop” this morning where we could sample smoothies and enter a raffle for prizes. The smoothies were alright but the best part…?

I WON! I won a free blender! I already have a very nice blender but I’m excited to try something different!

For lunch, I had a salad with leftovers of a recipe I made last night. It has snap peas and radishes and I’m totally going to post it soon because it was soooo good!

Snacked on some raspberries, some of which were filled with chocolate, all of which I ate before taking a picture. Why filled with chocolate, you say? Well, why not, I say. But really, I made some cookies for John’s dad for Father’s Day and had some leftover melted chocolate. Somehow it made it’s way into fresh fruit… Weird, right?

Later in the day, I munched on some raw snap peas. So crunchaayy.

Another salad for dinner, whipped up quickly after yoga with blueberries, pecans, tahini, and balsamic. I was in a rush to meet a friend so I scarfed it without taking a pic so here’s a pic of my sweetie eating his (at a normal human pace). Look how cute he is, can’t believe we’ve been dating for 3 years today. Wow! Love ya kid.

Before bed, I used my new blender to try out some nice cream (banana ice cream) and it was super creamy and delicious! One ingredient! Well, two because I topped it with a few chunks of super salty chocolate because… chocolate. An episode of West Wing then off to bed! Have a great week friends!

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