Archive | March, 2011

El Tepeyac

28 Mar

If you go to El Tepeyac you have to consciously try not to fall into a food coma. Really. Look at these beasts. Those burritos are for ONE PERSON!

Andrew's Okie Burrito



Mom's Hasselbeck Burrito



My Chicken Enchiladas Rancheras

Lazy Day Blondies

21 Mar

Blondies cure colds = FACT.

Healing with Grapefruit (Sick Days)

20 Mar

I’ve been sick all week, thus the lack of posting. Since it’s raining and miserable here I’m going to stay in bed all day today and look up trips to Bora Bora. Oh yes, we’re going. When? Well…that’s yet to be determined. Get back to me in about 5-10 years 🙂

We’ve followed our eating plan pretty well until last night when the pizza delivery man knocked on our door. Ooops. I woke up this morning determined to get back on the path to righteousness. That path starts with a grapefruit, so I’m told. It’s all over next week when my mom comes to visit since we HAVE to show her all the delicious meals to be had here. French pastries, slutty mexican food, umami burger, to-die-for french dips, west coast sushi and whatever else we run in to. CAN’T. WAIT.

Beet Soup and Bean Salad

14 Mar

Dinner: Beet Soup with yogurt and cilantro


I must crave foods that begins with B on Mondays. It was day one of our “eat right feel great” plan. Andrew forbids me from calling it our “detox” and I guess he’s right since we’re not limited to lemon juice and cayenne or mango smoothies or whatever those jump-on-the-bandwagon-diets are. We’re focusing on whole foods with tons of nutrients.

Monday’s Menu

  • 1/2 cup plain low-fat yogurt
  • 1/4 cup muesli
  • 1/2 banana sliced


  • 1/2 whole wheat Pita
  • 1/2 cup white bean and red onion salad
  • 1/2 cup mixed greens (in the pita)
  • 1/4 cup roasted marcona almonds with rosemary


  • 1/2 cup Beet soup with a dollop of yogurt and fresh cilantro
  • 1 cup mixed salad greens with sliced almonds and cranberries
  • Basil citrus vinaigrette


  • Homemade Vegan ice cream

Lunch: White Bean and Red Onion Salad

So far so good. I’m the hungriest at lunch so the nuts helped me feel full and satisfied. And surprisingly, I didn’t miss not having cheese in my pita. I’m glad I made the soup on Sunday so I didn’t have to rush home and make it tonight. Plus, the flavors got to meld together and really develop. When I got home I made the black eyed-pea curry we’ll be having tomorrow along with the vegan ice cream and salads for tomorrow. Since Andrew works more than he’s at home I try to get both our meals prepped for the next day. Oh, and can we talk about the vegan ice cream? You just toss some frozen banana in the food processor (when mine are beyond edible I slice them and toss them in the freezer for breads and smoothies) and blend until creamy. I added cocoa powder and some agave nectar. OH YUM. I need to buy more bananas to go bad. “Bad” for me is when they are a day after they’ve gone from green to yellow. I don’t like it when they aren’t extra firm. I leave them an extra day to see if Andrew will eat them but if not, in the freezer they go.

Hopefully tomorrow is just as good! Let me know if you want any of the recipes and I’ll post them 🙂

Salad Storage and Finding My Food Balance

13 Mar

Starting tomorrow Andrew and I will be fitting our food focus into a healthier lifestyle. We want it to be something where we don’t feel hungry all the time and enjoy the meals but where we don’t pack on the pounds. We have a habit of eating a lot of rich, fatty foods because we’re both gluttons. However, enough pudge is enough and we’re on the road to eating right and loving life. We’ve got one part down–time to focus on the other and make them work together. We’ll be eliminating most dairy (besides yogurt) and limiting bread/pasta consumption. Lots of fruits, veggies, beans, and greens. Today was a huge prep day to hopefully eliminate a lot of the work during the week. The beet soup and salad dressings are all made along with a white bean salad we’ll be having in pitas…without cheese!!?!? I’m trying to stay positive about the no-cheese thing. I’ll be adding it back in but slowwwly.

We got a TON of salad greens from the farmer’s market this morning and over at The Kitchn they have an interesting way of keeping them fresh and crisp all week:
Wash your greens and put them through the salad spinner. Transfer them to a towel and let them sit out for as long as you can (or until you go crazy that your counters are all occupied). Once they’ve had time to dry, roll them up in the towel they’re on and wrap a rubber band around each end. Store in the fridge and unroll as you need them. I’m sure I’ll get some sort of comment from Andrew about the towel in the fridge. Hopefully he says something and doesn’t just throw it in the laundry hamper…

…he might! I’ll let you know how the “tootsie roll” salad storage works out for us.