Blondeez Intermittent Diary

Let's just call it what it is. ;)

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)
• butter
• soy sauce (I used wheat-free organic because one of my guests is celiac)
• minced garlic

Lay salmon on a generously-sized piece of heavy duty foil.  Dot with butter and garlic and drizzle with soy sauce.  Wrap the foil to seal around the fish, then put on a hot grill for about 20 minutes, or until done.  The fish is basically steamed in its packet!

Guacamole (made up as I went along)
Serves: 6-8
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 
• salsa

Mash up the avocados and then stir in the rest to your own taste.

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)

Whip the butter until light and airy, then add most of the powdered sugar gradually, mixing slowly at first.  Alternate with the liquids as needed until you reach the desired texture.  You can add other flavors or colors to match your cake!

Blondeez Daily Diary Monday

They day started out inauspiciously, with yogurt and honey and then lunch eaten quickly from the catered lunch at work.  But then dinner happened!  Dinner was a sweet potato, apple, and sausage hash and brussels sprouts with bacon.  A little pork heavy, but delicious!  I once again forgot to take pictures until after dinner, when I was packing leftovers for my lunch tomorrow.  Trust me, it was awesome.

Both recipes are from the packet of nutrition information that I got at my Crossfit intro class, so they are paleo-approved.  And they are also CJ and Blondeez approved!

Sausage, Apple, and Sweet Potato Hash
Serves 2-4
Prep Time: 10 min.
Cook Time: 15 min.

• Chicken or pork sausage
• Cooking fat of your choice
• 1 sweet potato, diced
• 1 red apple, diced
• 1 sweet onion, diced
• 1 green pepper (I added more apple instead since I loathe it)
• Fresh basil and thyme (I used dried and added earlier in cooking)

Heat cooking fat in a large skillet.  Add diced sweet potato and cook for about 10 minutes, until you can just pierce them with a fork.  Add apple, onion, and pepper and cook until tender.  Meanwhile, brown sausage in a separate pan, then chop and add to vegetable mixture.  Serve hot.

Brussels Sprout and Bacon Medley
Serves: 4
Prep time: 5 min
Cook time: 20 min

• 5 slices bacon
• 1 onion, chopped
• 1 1/2 lbs. brussels sprouts
• 1 cup chicken stock
• fresh ground black pepper to taste

Heat a skillet over medium heat and cook the bacon until crispy.  Pat the cooked bacon dry and cut or crumble into small pieces.  Cook the chopped onion in the rendered bacon fat for about 2 minutes, until they soften.  Add the whole sprouts, stir well, and cook about 3 minutes, until they start to soften.  Add the chicken stock, bring to a boil, and then reduce to a simmer and cover for about 10 minutes.  When cooked, drain remaining liquid and sprinkle with crumbled bacon.

After dinner CJ and the kid cuddled while I put together marinade for chicken drumsticks tomorrow!  Yum.