This week was my first attempt at making a Buddha bowl and it did NOT disappoint. It’s a really nice mix up from a greens based salad and new way to incorporate yummy tofu into my diet. I highly recommend pressing your tofu ahead of time and marinating it for at least an hour (I prefer to prep mine a day ahead of time so it gets a full day to marinate).
The break down:
Grains: Rice and quinoa blend (I recommend using stock or broth with your favorite spices to cook your grains, it turns out way more flavorful).
Veggies: Cherry tomatoes, avocado and eggplant roasted* with smoked paprika.
Protein: Tofu, I used some leftover marinade for a light dressing on everything.
*Recently learned that NOT salting the eggplant before roasting makes it FAR less soggy. Game. Changer.
This past weekend proved to be fun, a bit active and ended on an almost too relaxing note (I got nothing done Sunday, instead I binged Netflix and napped… this is what happens if I think I can get through the day without caffeine).
The activity of the weekend was most definitely the highlight: Afternoon tea at the Willard Continental Hotel in Washington, D.C. This is something my Mom has wanted to check off her list for awhile, and we finally got together with some friends and made it happen. While everyone else was off at breweries and vineyards, we were enjoying some of the finer things in life: tea, scones, sandwiches and miniature desserts all while listening to a live, talented and well humored harpist (At one point she played the Game of Thrones theme song and my sister and I just about died).
As an alcohol appreciator but an absolutely terrible day drinker, it was nice to have a social meal that left me feeling ready for the Saturday night ahead, instead of falling asleep at 7 p.m. The focus was great friends, in a beautiful setting, enjoying fantastic food and tea (Earl Grey is always the way to go). In a world where restaurants and bars aim to turn tables and everything can be delivered to your house, it was great to sit and socialize at slower pace. There was no pressure to wrap it up and get out so they could seat more people and the staff took their time taking us on our tea adventure. We ended up staying for almost 3 hours and enjoyed it so much we decided to make it a bi-monthly activity. I’m already looking forward to April and another afternoon of tea-light.
We finally got our house together enough to have people over for a holiday party and what a time it was. I was able to release a decent amount of control and let the roomies make some choices/decisions/contributions, which as my roomie A put it: “a pretty big accomplishment“.
We made tons of food, some of which I didn’t even get to try, it got eaten up so fast! (Which I think can be translated into quite a culinary success.)
There’s not a lot that beats getting together with friends and family at the holidays and as everyone continues to grow, making plans to see everyone gets more and more difficult. SO glad we decided to plan a get-together, maybe next year I’ll feature a recipe or something but for now I just have a couple photos of the food layouts before it all disappeared.
So, I’ve started eating healthier and think that might be a new form of content I can put up on here. I love to cook and a few weeks before my 25th birthday, I decided to do the Whole 30 diet. I’d tried it with my Mom for awhile last year and we both really liked it, but we didn’t fully commit, still eating some grains and having a couple glasses of wine here and there. So this time I REALLY committed… and it made me feel awesome.
Of course the weekend of my birthday I celebrated with all my favorite foods and drinks, afterward I decided to try and make it a lifestyle change. So now in my bullet journal (yes, I’ve made one… and love it.) I am keeping track of the days that I eat according to the Whole 30 perimeters.
My lovely roommate gave me a fantastically healthy cookbook for my birthday, it’s called “Thug Kitchen” and it’s not only full of amazing recipes, it’s written with humor and lots of cursing, it’s awesome. This week I’ve been trying some recipes from the book, most of them are vegan which is close to Whole 30 but allows for grains. Below is my little video process of making their Roasted Red Pepper Pasta, which was delish! There was no dairy whatsoever, it was my first time using nutritional yeast (hunted all of Whole Foods for it, and of course it was overpriced) but the sauce truly had a creamy texture and taste. (And it had directions for fire roasting your own peppers, I didn’t come up with that on my own.)
Anyway, the video was easy and fun to make, so I figured I’d make a small post about it as well. Once I move (my life is currently in boxes, I can’t wait!), I’m hoping to make more consistent posts, maybe some how-to videos. Our new kitchen will be a much nicer place to cook, our current one is super small and barely has enough space on the counter for me to fit a cutting board.
p.s. I was going to insert the video here, buuuuut my account doesn’t support that unless I pay more (did I mention I’m moving aka broke)… so click hereto watch it via my IG.