As promised, last night there was spice cake, with maple icing even. Don’t mind the flat appearance of the cake, my roomie bought an old cookbook from the 1930s and made a few radical substitutions. He used whole wheat pastry flour instead of white (though we were wondering if they even had white flour back then), and he used 1T butter plus 1 1/4 cups 1% milk instead of 1 cup cream and 1/4 cup milk. So while the wasn’t very light and fluffy, it did taste absolutely delicious. And the icing recipe called for Log Cabin Syrup, but we upgraded it to maple, which was fantastic with the spice cake 🙂
This morning I started out with a SUPER strong green monster. I wanted to actually drink it at home, instead of bringing it with me to work, and I want to have enough room left over to enjoy part two of breakfast, so I used the usual amount of kale (3-4 leaves), a foot long sprig of mint, only half a banana (instead of 1 plus a few chunks of other fruit), 1 T of chia seeds (instead of 2), and enough water to make a bit over a cup of green monster (instead of 3-4 cups). Let’s just say it was a bit stronger than I anticipated, but I drank it.
And I was still hungry enough to fully enjoy this big plateful of watermelon chunks (that didn’t fit into the big container destined for the fridge nor the bag for the freezer, so obviously it had to ALL be eaten this morning).
For lunch I had delicious (and out of focus) spinach salad topped with beets, carrot, and Back to Basics Balsamic Vinaigrette.
When I got home from work in the middle of the afternoon I had an extra sliver of spice cake…or two.
And for dinner I had another salad that did an excellent job of cleaning out the fridge at the end of the week. This one was a base of romaine, spinach, and hidden broccoli sprouts which I piled high with grape tomatoes, two fried eggs, “grilled” portobello mushroom, and lots citrusy bean dip (in order to finish the container). I grilled the mushrooms in a sandwich maker, and it worked surprisingly well (though no grill marks), I’m glad I had that idea. It helped that the mushrooms happened to be bread slice sized to start with.
And another idea I’m glad I had produced a lovely dessert I’m enjoy right now. Stash Goji Berry Green Tea + gelatin + agave nectar = wiggly jiggly goodness. This might become my go-to summer dessert, it’s pretty awesome. I started out by mixing the agave with the tea + gelatin, but the jello didn’t taste very sweet after it had set. So I mashed up the jello a little with my spoon and stirred in a drizzle more of agave, which gives the perfect amount of sweetness surrounding each bit. Next time, I’ll skip the agave in the jello and just add it at the end. I’d love to get my hands on some coconut chai to make jello out of, that sounds really good to me.
And I’m planning on a bit of chocolate later, Green and Black’s Milk Chocolate to be exact.
Unfortunately, it looks like I’m going to have to sit out of this week’s BSI over at Say Yes to Salad, I can’t find kabocha ANYWHERE! I’ll have to try one more time tomorrow and go up to Whole Foods. I did puchase (what I hope will be) a pretty awesome new food though. But you have to wait til tomorrow to see it 🙂