Sunday I basically had one long meal, for the birthday party. I snacked on things while I was cooking, then had leftovers for dinner, so I'll just tell you what I made for the party! I made Baked Kale Chips as an appetizer, and guacamole (vague instructions below) that I served with salsa and tortilla chips also as a munchie snack. Then CJ fired up our grill to cook the marinated tri-tip (I bought it pre-marinated because it was on sale, actually cheaper than the same quality meat without marinade), Lemon Chicken drumsticks that I marinated the night before, and salmon fillets (loose recipe below). I threw Roasted Brussels Sprouts and Bacon in the oven and then Broiled Zucchini, and only barely remembered to get out the Quinoa Tabbouleh I made the night before!
The cake was a gluten-free devil's food cake with homemade vanilla buttercream (recipe below), which my mom and I cut up into a duck, like she used to make me as a kid. Ours looked like this, but there are lots of animal cut-up cakes here. We paired it with vanilla bean ice cream and good company!
On Monday I had the delicious Apple Raisin Irish Oatmeal for breakfast after a short run. For lunch, I met some friends at LYFE kitchen, where I had the grilled artichokes with lemon aiol, roasted beets & farro salad (organic field greens, whole-grain farro, roasted beets & fennel, oranges, walnuts, dried cranberries, pomegranate, red onion, basil, and maple-sherry vinaigrette) and a pineapple-coconut-lime cooler. After the weekend of intense cooking I pulled out a carton of organic tomato soup and made grilled cheese using whole wheat bread and muenster cheese, and some baby spinach. Plus birthday cake for dessert!
Today I polished off the birthday cake before I left for work, then had greek yogurt with honey as a mid-morning snack. I went to my first official CrossFit workout at noon, then had leftover beef and sweet potato stew and quinoa tabbouleh for lunch. When I got home I put artichokes on the stove to steam and fried up a few eggs for a very quick dinner.
Grilled Salmon (from a friend of my mom's)
Serves: however many you want
Cook Time: ~20 minutes
- Salmon fillets (~4 oz. per person)
- soy sauce (I used wheat-free organic because one of my guests is celiac)
- minced garlic
Guacamole (made up as I went along)
Prep Time: 5 min.
- 4 avocados
- 1/2 jalapeno
- 1/2 tsp. cumin
- 1 tsp. garlic powder (or minced garlic)
- 1-2 Tbsp. lemon or lime juice
Buttercream Frosting (courtesy of my mom's brain)
Frosts one 9" round cake (double if you're doing a layer cake)
Prep Time: 4 min.
- 1/2 cup butter, softened
- 1 lb. powdered sugar
- 2 tsp. vanilla
- 2-3 Tbsp. milk (to desired texture)