Last Nice-Clothes Day

^^ This is what I consider Thursdays. It helps me to make my work week seem shorter in my head. I just think to myself: “Just one more day of wearing business casual, and then it’s jeans day. ” I live in jeans. Therefore, life begins on Friday. {And sometimes after work (Though if you were watching me right now, you would see that I’m in comfy pants, but only because I changed out of my business causal attire and wasn’t going anywhere)}

I think my favorite part of a three day weekend is only having 4 days of work the next week. (That is, if you have Monday off, and not Friday) But anyways. Let’s get to food. Because that’s why I created this blog, right? Right.

Tonight I made a simple yet delicious meal. I’m quite glad that I decided to make something simple because (as you can see) I have time to tell you about it rather than let the pictures fester in my iPhoto. The delicious part was just toppings on the froyo (I have a mad craving tonight). I was inspired by the recipe here but made a few changes (as you will see if you compare the two).

Easy Roast Salmon Proveçal

(serves 4-5)


– 4-5 servings of salmon (preferably wild & pacific)

– 1 red bell pepper

– 2 zucchini, sliced

– 1/2 large eggplant, chopped in 1 inch pieces

– 1 cup mini portobello mushrooms, chopped

– 1/4 cup Tuscany Italian Dressing

– 1/4 cup balsamic vinegar

– 1/4 cup fresh basil, chopped

– 1/4 cup pitted kalamata olives


1. Preheat oven to 425˚F. Spray a large rectangular baking dish with cooking spray. Combine the Dressing and vinegar in a bowl.

2. Place Salmon on baking dish and cover/surround with the chopped vegetables

3. Drizzle half of the dressing/vinegar combination on the salmon and veggies and toss lightly (just the veggies, not the salmon)

4. Bake for 20 minutes. Remove from oven, add the remaining dressing/vinegar and mix. Add the fresh basil and olives. Return to oven and cook for an additional 5-10 minutes, or until fish flakes easily with a fork.

The Flavorings

After roasting -- Salmon's underneath

Served up with some pearled barley mmmm....

Plated and delicious.

Probably my favorite part of this meal was the fact that it involved very little active time, so I could do other things while I was “cooking” dinner.

I realized before making this dish that it had been a very very long time since I cooked an animal. On Monday, I had seafood Pho, and I realized that I don’t really eat too much animal. It seems that I’m down to eating it once a week or so. And I’m cool with that. I can’t imagine being as dependent on it as some people feel that they are.

So tell me,

What do you think about work attire?

What was the last simple/delicious thing you made?

How often do you eat meat and why?


O-M-G This is so good.

I have had the pleasure of saying this twice (and more extremely than usual) in the past week.
The First:

Overnight Oats in a very-nearly-finished Almond Butter Jar:
1/4 cup multigrain hot cereal
1/4 cup oat bran
1 1/2 tbsp flaxseed meal
1/2 cup skim milk
1/4 cup 0% greek yogurt
diced mango
refrigerate overnight
The Next morning…
Jar Alternative: If you don’t have an almost-done-jar of almond butter, simply combine all the ingredients in a bowl or an empty jar and add some nut butter yourself. 
This jar was. so. good. I orgasmed in my mouth. True success. Mango is delicious. It is on my grocery list to buy again.
The Second:
Peanut Soy-Lime Tempeh Vegetable “Stir-fry” 
I say “stir fry” because I roasted the tempeh, garlic, and onion and steamed the rest of the ingredients.
Step 1: Cube 8 oz. package of tempeh, chop onion and garlic, and toss in a mix of sesame and extra virgin olive oils. Roast on 400˚F for ~20 minutes, mixing half-way through
the finished product

Step 2: While tempeh is roasting, chop vegetables of choice (I used broccoli, snap peas, carrot, asparagus, and halved kumquats) and steam for about 7 minutes.

     Note: I used a steamer basket and a large pot. Fill pot with about 1/2-1 inch of water, dump vegetables in basket, bring to boil, and reduce to medium for 7 minutes.
Step 3: Combine 2 tbsp reduced sodium tamari or soy sauce, 2 tbsp peanut flour, 2 tbsp rice vinegar, ~1/2 tbsp chili garlic sauce, ~1tsp ginger, 1 tsp honey, 1 packet true lime (or fresh lime juice). Mix well
Step 4: Add steamed vegetables to roasted tempeh mixture and cover with sauce. Mix well and serve!
I swear it tastes better if you use chopsticks.

This. was. so. good! The flavors blended together really nicely and it made me go mmmmm. I took it to work for lunch as well, but I have to say that it was definitely best served hot (or warm) the night that I made it.

In other news…

Job/Life Update: Clearly (from lack of posting), life has been prettty busy for me. I’ve been finishing up school for the semester, going to job orientation, working out, cooking, and trying to get to bed at a decent hour to repeat the cycle.
As I just mentioned, I had orientation this week, and it went great! I adjusted well to the team and am looking forward to plunging into my day-to-day work next week. One other awesome discovery is that my gym is only 18 minutes from my work (closer than my last placement and closer to work than my apartment), so I’m hoping to begin going to the gym in the morning. 5:30am wake-up here I come!
So again, like I mentioned, I’m finishing up classes this coming week and hoping to be able to post more often because I know you’re dying to hear what I’m doing! (sarcasm intended)