Since I kept my work snackage to a minimum medium yesterday, I still had room for dinner when I got home last night. Exciting news because I love dinner. I pulled all my veggies out of the fridge and set to work on a rainbow salad that involved my roasted corn and purple cauliflower, grape tomatoes, and cucumbers:
I continued my initiation into the world of tinned fish (that started here and here) with another Cole’s delicacy:
Tinning aside, this one didn’t make me nervous at all. Mackerel has never sent chills down my spine the way that sardines and canned tuna have. Plus, considering how well I did (phenomenal, really) with those scarier varieties, I feel confident stating that the tin is no longer an obstacle. Phew.
I was blown away by what I encountered when I peeled the lid off because the piripiri sauce “packing” (the label lists olive oil, red pepper, carrot, cucumber, laurel, clove, and sea salt) actually contained real, live veggies! Plus, the pieces of fish were intact and not all pre-mashed. Maybe I am misinformed, but this intactness = freshness in my book!
I took a bite of the mackerel … and this piripiri sauce is killer! The mackerel tasted great anyway, but there’s a strong clove-y essence in there with some red pepper spiciness that I looooooooved. I chopped all the fishies and sauteed the pieces in their own sauce with some onion and then tossed that sauteed pan of flavor in with the veggies to create an enormous salad, most of which I packed up (with feta interspersed throughout) for dinner at class tonight.
The rest was last night’s din:
Many of you asked me what the story is on purple cauliflower, so I did some light research and found this. Word is that scientists developed the colorful varieties of cauliflower (which also include orange and green) NOT through genetic engineering but through selective breeding of various natural strains of cauliflower to produce the new colors. As far as I can tell, purple tastes the same as white — it’s just prettier.
Aaaaaand, since I kept dinner so deliciously light, I totally had room for ICE CREAM! Edy’s Samoas ice cream to be exact 😀 I had 1/4 cup on top of 1/4 cup chia-tapioca pudding and some berries for health.
And is anyone else pumped that The Bachelorette is on at 8:00 this season?? I haven’t been able to watch trashy TV in AGES, but this is early enough for me to still make my 9pm 10pm bedtime (because apparently it is two hours long now and I had to stay up until the end!). Mindlessness is lacking in my life, and this was an excellent way to incorporate it 😛
I was up at 5 this morning for another fun workout: 15 minutes bike, cybex legs and back, 15 minutes elliptical. It feels so good to go to the gym without the pressure for cardio cardio cardio that I felt when I was training for the half. Breakfast was a repeat because it was such a success yesterday. Cacao bliss-topped carrot cake and a yogurt-cereal-banana-berry mess:
I’ll be at work all day followed by my 6-9:30 class, so a blog post tonight is highly unlikely. I will, however, make sure to capture anything noteworthy so I can share it tomorrow!
How does food color affect your interest in eating it?