Week in review

I’m pretty sure I’ve used that title before, but oh well. :)

It’s been awhile! Last week I wasn’t traveling so I went to Grosse Pointe for a few days to see my family.  And this guy too…

I came back in time for the weekend and had a great pre-birthday weekend (my bday is coming up this Tuesday but I’ll be traveling).

Friday, we grilled steaks from Whole Foods–which were pricey but so delicious.  I also made a salad with lettuce, spring mix, bacon, avocado, tomato, walnuts, pistachios and dried cranberries.  Random mix but it was pretty good.  I used Garlic Expressions as the dressing–one of my favorite dressings.

My coworker and I had walked over to the French Market on Friday for lunch and I got a lavendar macaroon–my first one!  So when I saw a box of macaroons at Whole Foods for only 6 bucks that same day, I knew I had to get them.  The pink ones were the best.  I can’t believe I had never had one before.

Saturday night I went out to a byob sushi place called Tanuki with a few girlfriends.  It is a new-ish place and I think will be added into my regular sushi rotation–the sushi was really good and tasted fresh.

I had a lot of produce to eat before leaving, so today I roasted it all with coconut oil and salt and pepper:

The pre-cut butternut squash from Trader Joe’s is 100% worth the extra money–cutting those things is such a pain.

I also finally figured out a good way to make tempeh–I was on the fence about tempeh for awhile but I think that’s because I didn’t know how to cook it.  This time, I cut the tempeh in half so that it was thinner and then cut it into pieces.  I marinated it in soy sauce and then fried it over high heat for a few minutes on each side also in coconut oil.  It was delicious!

If you haven’t tried to make it before, it’s really easy.

I’m off to pack, I’m headed to Sacramento this week.  Talk to you soon!

Katie

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Whitefish with Arugula Sauce

Here’s a great recipe that I want to share, it is going to be a recipe that I make again and again, it’s that good.  That’s serious praise for a recipe, I don’t really care to make the same recipe again and again.

This is a recipe I found in the New York Times and I modified it just a bit, added a bit less oil to cut the fat and bumped up the lemon juice. The recipe called for branzino but I substituted fresh local whitefish filets instead and it worked very nicely.  I think any mild fish would work.  The sauce is so amazing.  It was great on the asparagus and would be delicious on chicken too.  If you’re not inclined to prepare fish at home try it on chicken or vegetables.

 

2 or 3 fresh whitefish filets (about 2 pounds)

½ teaspoon sea salt

½ teaspoon freshly ground pepper

1 teaspoon fresh thyme leaves

Zest of ½ of lemon

Arugula Sauce

1 large egg

¼ cup olive oil

2 cups arugula

1/3 cup cilantro

½ cup flat leaf parsley leaves

4 tablespoons lemon juice

 

Heat oven to 400 degrees F.  Bring a small saucepan of water to boil, add egg, cook for 6 minutes, remove pan from heat and set aside.  Spray baking sheet with non-stick spray.  Place fish filets skin side down onto baking sheet.  Sprinkle fish with salt, pepper, thyme and lemon zest.

Peel egg and slice.  Add egg, arugula, cilantro, parsley, lemon juice and olive oil into a blender or puree using a hand held blender.  Process until mixture becomes a fine puree.

Put fish in the oven and bake for 12 to 15 minutes or until just cooked through.  Spread the sauce onto a large serving plate and place fish on top of sauce.

Here’s a few photos from last weekend’s walk through the woods.

 

 

 

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A whirlwind few weeks

It’s been a crazy few weeks!  I went from Dallas/Fort Worth to Chicago, a quick stop to re-pack my bag and then headed to Sonoma/San Fran for the weekend for a bachelorette party, then home for about 5 hours to re-pack yet again and (briefly) sleep before I left for Florida.  I spent one night there and then flew to NYC.  Then my flight home got cancelled so I ended up in NYC for an extra night.

Nothing too notable to mention about Dallas–I stayed at the Hotel Lumen which I really liked.  It was a Kimpton hotel (previous review of a Kimpton here).  The only downside was that the gym at the hotel sucked, so I ended up going to 2 different classes at BEYOND Dallas.  I took a pilates reformer class and a spinning class and they were both awesome!  If you are in the University Park area of Dallas, I highly recommend taking a class–it’s only 15 bucks for intro classes for both. 

Then it was off to Sonoma for one of my best friend Lindsey’s bachelorette party.  It was SUCH an awesome trip.  We had a really great time–lots of friend time, sunshine and drinking :) .  We did a wine tasting on Saturday which was really cool and so beautiful. 

Then spent time by the pool on Sunday (we rented a house which had a pool) and then went out to dinner and to another winery–this one owned by Ben from the Bachelor.  Let’s just say he is not the most personable guy in the world.  Ha and that is an understatement.  I couldn’t tell if he was really full of himself (for unknown reasons) or is one of the most awkward people on the planet.  Or both!

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Ha, that picture kills me.

Monday, we went into San Francisco before our flight and ate lunch and walked around.   We also walked over to the Full House House (while playing the theme song from our phones of course).   It was sort of surprising to see that we weren’t the only ones with this idea–there were tons of other people there taking pictures!

 

The short time between trips and no sleep after the bachelorette party was a little rough.  It was also storming like crazy when I got to Florida and continued raining on and off for the whole time-I stayed on Singer Island and had a room overlooking the beach and pool which would have been awesome, but didn’t really get to take advantage–maybe next time!

The gym also overlooked the pool/ocean which was nice–I got a good workout in at the gym–much needed after my weekend. 

I also got to go to dinner with my grandparents who live there, which was nice since I don’t get to see them much!

In NYC, I stayed at the Intercontinental and the Westin, both in Times Square.  Both hotels were really nice and both had huge gyms (especially by NY standards).  I always remember how much I love NYC each time I go.  

I have eaten some pretty random food in the last few weeks because I haven’t had much time in each place I have gone.  I ended up eating sushi one morning for breakfast.  Strange?  Probably but it sounded good at the time and I got it freshly made by the sushi chef at a store in New York.

I have also come to find that in a pinch, Starbucks protein box makes a pretty good meal.  I also like the cheese and fruit box.  I have eaten both for breakfast and lunches in the past few weeks.  The reason they work is because they have a good mix of food, are semi-healthy and filling.  Plus, since there are Starbucks on just about every corner, you can always count on finding one.

I did also do some ‘cooking’ today so I might post a recipe or two this week. 

Katie 

 

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Ramps and Wild Leeks

Ramps and trillium in the woods

After a nice long break that included foraging in the forests for food, I finally have a couple new recipes to share.  Not really recipes, just a seasonal ingredient that I was so excited to find last weekend in Northern Michigan.  Spring was slow to arrive and as a result, ramps or wild leeks are still going strong.  I picked my own but they were available at Pond Hill Farm cleaned and ready to go.  If you’re heading to a local farmers market this weekend, keep your eyes peeled for ramps.  If you haven’t tried ramps it’s time to give them a try. 

Ramps look a bit like lily of the valley but there is no mistaking one for the other.  Break off a leaf and give a sniff and you’ll immediately know the difference.  Ramps have a garlic/onion aroma.  Once the roots are trimmed off, the entire ramp can be eaten and enjoyed.  They pair so nicely with asparagus, another local spring vegetable that we have been really enjoying.  It’s always nice to find produce that is local and in season.  Ramps can be sautéed and eaten on their own but I think they really shine when paired with other veggies.

 

Asparagus and ramps

8 ounces fresh asparagus, trimmed and sliced into bite size pieces

2 ramps, trimmed of roots and sliced

2 teaspoons olive oil, coconut oil or butter

In large sauté pan over medium high heat, add oil or butter followed by asparagus.  Toss for 2 or 3 minutes and add ramps to pan and sauté for 2 or 3 minutes more.

The very next day ramps were back on the menu, this time with cauliflower.  I didn’t have much on hand, looked in the freezer for a frozen vegetable to pair with ramps and cauliflower got the call.  It’s the very same recipe with cauliflower in place of asparagus.  It’s hard to say which was better, we really enjoyed both. We had the cauliflower with grilled steak and had the asparagus along with eggs at brunch.

 

Cauliflower and ramps

12 ounce bag of frozen cauliflower

2 ramps, trimmed of roots and sliced

2 teaspoons olive oil, coconut oil or butter.

In large sauté pan over medium high heat, add oil or butter followed by frozen cauliflower (don’t need to thaw it).  Stir for 3 or 4 minutes until cauliflower is thawed and beginning to heat through, add ramps to pan and sauté until greens of the ramps are wilted and white portion of the ramp is transparent.

Happy Friday and I hope your weekend will include some time spent enjoying the outdoors!

 

 

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Antipasto Pasta Salad

Antipasto means “before the meal” and is the traditional first course in Italian dining.  Often antipasto includes cured meats like salami, olives, cheeses and peppers.  This salad throws pasta into the mix for a really interesting and delicious twist on a pasta salad.  It’s the perfect salad to take on picnics and for summer holiday celebrations.  If you are hunting for an easy salad to prepare for Memorial Day, this is it.  I prepared this with weekday lunches in mind.  I tried to use ingredients that would still taste great 2 or 3 days after it was prepared.  I’ve had it for my lunch the past 2 days and enjoyed it every bit as much on day 3. It has quite a few ingredients but it’s a very flexible recipe, just add the ingredients you enjoy.  Don’t stress out about purchasing everything in the recipe.  I used a nice little combo package of cheese and salami with just 1 ½ ounces of cheese and 1 ½ ounces meat.  I think a bit more of each would be nice if you aren’t trying to limit calories.

 

4 cups cooked pasta (about 8 oz dried pasta)

1 ½ ounces salami, cut into bite size pieces (or more, see note above)

1 ½ ounces provolone, cut into bite size pieces

1 small red bell pepper diced

1 medium onion, diced

1 cup celery, diced

2 carrots, peeled and diced

1/3 cup chopped flat leaf parsley

1/3 cup mild pepper rings

1 14 oz can sliced green olives, drained

1 14 oz can chick peas, drained and rinsed

1 tablespoon dried oregano

1 teaspoon dried oregano

¼ cup red wine vinegar

¼ cup olive oil

 

Add all ingredients to large bowl, toss until well combined.  Refrigerate until ready to serve.

 

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A little Buffalo, a little kale salad and a lot of wine

Happy almost weekend!!  I can’t believe it’s Thursday already.  These weeks are flying by like no other.  

Earlier this week I was in Buffalo, NY.  The trip was less than 24 hours but I managed to find the best grocery store of all time.   Normal grocery store, yet the biggest salad/hot food bar I have seen–plus a sushi bar and bulk bins.  They also had the biggest olive/pickle bar ever.  You can bet I will be going here every time I go to Buffalo. 

My cart of dinner/breakfast/lunch.  My flight was 3 hours delayed so this was an 11 pm dinner.  I was actually very surprised at how crowded this store was at 10:30 pm! 

See that all sorts licorice mix from the bulk bins?  I was so happy to find it and proceeded to eat it all that same night (minus the plain black licorice which are gross and I throw out).  Are my mom and I the only people who like that mix? 

I then stayed at the nicest Hampton Inn I have been to.  Super clean, very nice staff, really big gym (especially for Hilton’s which normally don’t have great gyms). 

Buffalo, you really won me over this week!  As you can see…it really doesn’t take much.

In other news, I totally forgot to mention that I received a wine shipment from The Wine Bar. 

They sent me 1 bottle of Sauvignon Blanc which I liked but didn’t love (although all free wine=good wine in my book).  They also sent the cutest mini bottles of Rose N Blum Pinot Grigio and Pink Moscato.  I loved both of these wines–and I mean how cute are the bottles!  They are awesome if you just want one glass of wine during the week or something.  Plus they are quite portable if you happen to be going to a byob.   I haven’t gotten to the peach bellini’s yet so I can’t speak for those. 

Definitely check the site out though–they have TONS of wine–pretty much anything you could ever want and I love how they will suggest good food pairings and even drink recipes.  I’m sorta wishing I made this with the moscato.

Last but not least, earlier this week I made a kale salad that I thought was worth sharing. Kale has grown on me a lot over the past year.  I used to not like it raw at all but now I love it! 

One good thing about kale salads is you can make them in advance and they actually taste better that way.  The longer the dressing soaks into the kale–the better.  The downside is that you need a lot of dressing (or at least I think so).  

Strawberry and Quinoa Kale Salad

-1/2 bag of kale (trader joe’s sells bagged kale–worth the extra price in my opinion since kale is a pain otherwise)

-6-8 strawberries

-2 t olive oil

-3 t balsamic vinegar

-1/4-1/2 cup quinoa

-1/4 cup chopped walnuts

First, make the dressing by pureeing half the strawberries with the olive oil and vinegar.   Pour the dressing on the kale and stir to make sure all the leaves are covered.  Stick this in the fridge while you prepare the quinoa–that way it will get about 30 minutes or so to ‘marinade’.  Once the quinoa is done, add however much you like to the salad–I like to have just a little bit so it’s still a kale salad with quinoa and not a quinoa salad with kale.  If that makes any sense at all.  Chop the walnuts and strawberries and whatever else you want and add!  This would be great with feta too, I just didn’t have any. 

The next 2 weeks are crazy travel weeks for me–so I will be back as often as I can even if it’s for a quick recap.

Have a great weekend guys!

Katie

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Spring Mix Fruit Salad

I made a really delicious salad yesterday.  Craig has been known to mention he prefers not to have fruit for dinner, which includes salads or entrees.  This salad was good enough that he thought I should share the recipe and make it again sometime soon.  That’s pretty high praise from someone that avoids fruit at dinner.  He definitely liked it more than the previous day’s salad, violets and baby spring mix.  I have to say I was a bit disappointed with the violet salad, the violets didn’t really add much flavor but they looked very pretty, so if you have violets growing in your yard, they grow like weeds in our yard, it’s a great way to add a bit of color to your meal.  If you’ve never tried violets, be brave and give them a try.  My favorite edible flower is nasturtium, I have yet to try a tastier edible flower but I’ll keep you posted!  For more violet ideas, check out the American Violet Society website.

Give this salad a try, it’s is oh so pretty and has a nice mix of flavors.  I think pecans would make a nice substitution for the almonds but I’m still working my way through a giant bag of almonds.  If apricots aren’t in season, peaches, plums or nectarines would fill the bill.

Salad

4 or 6 cups baby spring mix.

2 apricots, cut into wedges

8 or 10 strawberries, hulled and cut into wedges

1 avocado, peeled, pit removed and cut into bite size pieces

¼ cup crumbled feta cheese

¼ cup almonds

Dressing

1 tablespoon honey

1 teaspoon Dijon mustard

2 tablespoons lemon juice

2 tablespoons olive oil

Toss all salad ingredients in large salad bowl.  In smaller bowl, whisk dressing ingredients until blended.  Toss salad with dressing and enjoy.

 

 

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Trip to Philly

What a week so far! Earlier this week I was in Philadelphia for work–this was my first time there and though my initial experience was not great, I really enjoyed the rest of my time.

I got in fairly late on Sunday and drove over to my hotel.  The lobby was nice enough but when I got to the upstairs hallway it was so gross–literally looked like the carpet hasn’t been vacuumed in years. Debris everywhere and a door a few down from mine looked like someone had tried to break into it!! 

 On top of that, my room had stained carpet and stained sheets.   The room was small and dark and just totally grossed me out.  I am not always able to be too picky when it comes to the hotels I stay at for work, so I don’t mind basic (read: cheap) hotels…but they at least need to be clean!!  This one was clearly not.  I also noticed that I got not 1, not 2, but 3 offers to get a ton of (cough Starwood cough) points if I declined having my room cleaned.  I get the whole ‘going green’ thing, but asking so often sort of reads of a housekeeping shortage, no?

I thought about having to be in the gross little room for two whole days and just knew I couldn’t do it.   I am by no means a germaphobe and I couldn’t bring myself to even take my shoes out in this room.  I also had picked up a salad from Whole Foods on the way in from the airport and was so grossed out I literally couldn’t eat it.  You guys, that NEVER happens to me.  I am almost always able to eat and I also hate to waste food.  So, when I’m throwing out almost an entire $15 Whole Foods salad, that’s when you know sh** is bad haha.

Luckily I was able to cancel my second night and I moved over to the Hyatt at the Bellevue.  This hotel was also old with older rooms but it was SUCH a world of difference. The room was light with tall ceilings and didn’t feel like a cave.   I also thought the hotel had a pretty cool history–I won’t bore you with all of the details but it has been opened and closed quite a few times and was completely gutted and redone after 34 people died of legionaire’s disease in 1977.  But, they definitely stayed true to the initial design and the interiors are really beautiful.  The only downside was that I was super paranoid about it being haunted and refused to google and see if it was haunted until after I left. That stuff creeps me out big time.  

I would highly recommend this hotel–the staff was so friendly and though yes, the room still had some issues since it is such an old hotel (plumbing is loud, walls are thin, etc), I honestly was just so happy to be in a big, airy and CLEAN room that it was all that mattered. 

But, best of all, the hotel was connected to a super nice gym–The Sporting Club at the Bellevue which is apparently the number 2 gym in the US.  So I was pretty happy when I got to use the gym and take classes for free, woo!

 I took a Pilates class and used cardio equipment and the indoor track. They also had a Pilates reformer just chilling by the track so I took full advantage and made up my own workout on that (gyms almost never let you use reformers for free!!).  

This pic is probably so blurry from the ghosts!! :)

On top of hotel talk, I also had a little time to spare on my first afternoon and went to the Reading Terminal Market which was recommended to me by my mom’s friend MB.  Thanks for the recommendation MB!  Apparently this place is the longest running Farmer’s Market in the US–and I would have never known about this place and I’m so glad I was able to go! 

 

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It basically is a huge market with a lot of stalls that sell pre-made food (lots of ethnic food, a couple of places selling cheesesteaks, a few delis, sushi, etc) plus a lot of stalls more for the locals selling fresh meat, seafood, produce and the like.  I really enjoyed walking around and ended up buying a reuben and matzo ball soup from a deli that I had seen was highly rated.  The reuben was huge and really good–although the matzo ball soup was just okay.  It was so much food that it lasted me for lunch and dinner!  

I walked a little bit around the city–or at least around the area I was in, and I’m glad I had time to do that too–I always think the best way to see a city is to walk or run.

My lesson of the week was try not to travel on a Sunday when I can help it (which is rarely).  It makes the week drag like no other.  Tonight I have some big plans to grocery shop for the first time in weeks.  I’m home for a whole 6 days!  Maybe I’ll even post a recipe or something. 

Hope everyone is having a great week!

Katie

 

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Grilled Pork Tenderloin with Mango Salsa

With summer just around the corner I’m on the hunt for some great meals to make on the grill.  I also had an abundance of mangoes.  I just bought 3 at the fruit market and the very next day more arrived in the door to door organics box.  I love door to door organics, it’s a fun surprise every time a box arrives, I often receive produce I might not buy and it forces me to try new things.  So, with pork tenderloin in the refrigerator and a pile of mangoes, pork tenderloin with mango salsa was a no brainer.  This was great, it is definitely worth repeating.  This would make a perfect Mother’s Day dinner to wow your Mom with.  If you have a prepared jerk seasoning on hand, by all means use that.  If you can’t find any on the grocery store and you don’t have any on hand, it’s easy enough to mix up your own blend that keeps nicely for months and is great on chicken.  I know it has lots of ingredients, include as many as you have on hand in the mixture, you don’t have to include every single one.

Jerk Seasoning

1 tablespoon garlic powder

2 teaspoons onion powder

1 tablespoon dried thyme

1 tablespoon dried parsley

2 teaspoons sugar

2 teaspoons salt

2 teaspoons paprika

1 teaspoon paprika

½ teaspoon black pepper

2 teaspoons dried crushed red pepper

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

½ teaspoon ground allspice

 

Pork tenderloin (2 or 3 pounds)

2 tablespoons dried jerk seasoning

Juice of 2 limes

Salsa

1 mango, peeled and diced

½ cup diced bell pepper (about ½ of a large bell pepper)

1/3 cup diced red onion (about ½ of a medium onion)

1 jalapeno pepper, seeded and diced

2 tablespoons chopped fresh cilantro

1 teaspoon dried mint or 1 tablespoon fresh mint, chopped

Juice of one lime

Mix all ingredients for jerk seasoning together and store in an airtight container until ready to use.

Squeeze lime juice over pork.  Sprinkle jerk seasoning onto pork until all sides are covered with seasoning.  Add a bit extra is needed to cover.  Preheat grill.

Prepare salsa while grill heats.  Add all ingredients to small bowl and toss until well mixed.  Set aside and allow flavors to blend while pork grills.

Grill pork over medium high heat on gas grill, turning over every 3 or 4 minutes until all sides are browned.  Cook until internal temperature reaches 160 to 170 degrees.

 

 

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California hippie

Hello, how is everyone’s week going?  I am currently in Sacramento for work (well probably by the time this posts I will be on my way back home).    Before that, I went to Palm Springs for the weekend with two of my best girlfriends from college that I rarely get to see.  Although I do get semi-tired of all the travel sometimes and definitely complain about it too,  the great thing is that it allows me to see friends who are in or near the cities I’m traveling to that I otherwise wouldn’t see as often.  Since I was doing a Monday morning visit for work, I decided to come out to California a few days early and met up with friends who were both within driving distance.  We had such a great weekend!  I wish we got to see each other more often. 

We stayed at the Saguaro in Palm Springs –this was my first time in Palm Springs and I loved it.  It was h-0-t but that was okay with us because we spent all day at the (colorful) pool.  

For the most part I really liked this hotel and would recommend it–you can’t beat the views either!

Good:  I loved the colors, that was a major selling point :) , the room was just a regular non-suite room but it was really big.  Also the pool was right in the center of everything and had great mountain views.  And for the most part, the staff was really nice and helpful.

 Bad: not too much bad, although the checkout is kinda early considering it’s a resort and people are paying resort fee’s for the whole day (and therefore they should make it easier to stay the whole day), I can see how the pool could become wayyyy too crowded in prime season–it isn’t very big.  But, we got chairs with no problem both days because we were outside by 9 AM.   Also the layout of the hotel is really confusing and sorta roundabout–they don’t make it easy to get to your room, that’s for sure. 

We had some great meals while we were there.  For lunch both days we went to Native Foods since it was right across the street–can’t go wrong there!  Native Foods probably deserves it’s own post because I love it so much.   For dinner, we ate both nights in Palm Springs and walked around downtown.  The first night we ate at Lulu Bistro and I had a tuna and avocado stack and a wedge salad.  Random combo but both were delicious.  I didn’t realize the salad was going to be ginormous.  I probably could have eaten the wedge alone and been full–but I powered through.

The second night we got Mexican food at Las Casuelas-which someone at the hotel recomended. Seriously great Mexican and we each paid 12 dollars total for some of the best mexican food I have had.  The tacos were amazing–fried shells so not even close to healthy which is why they were so good :) .  We also had a debate on the best kind of guacamole.  The one this restaurant served was very creamy–because it had cream cheese in it.  I am more  of a fan of the kind with tomatoes, onions, garlic, etc but this one was really good too.  If you like creamy guac, give it a try–the cream cheese is apparently their secret ingredient–and i never would have guessed that was what was in it!

Sunday evening I had to head up to Sacramento.  I was sad to leave but happy we got to spend the weekend together! I thought this was cool….

The Palm Springs airport is outside!  You go inside to get through security and then back outside to get to the gates.  

Next up is Sacramento.  I stayed at the Hyatt Regency which was really nice–the lobby is very nice, cool bar and restaurant although the hallways upstairs to get to the rooms are super dark and creepy.  But the room was nice and the bed was really comfortable.   Plus the hotel has an outdoor pool and a fairly big gym so major points for those.   I also got to walk to work!  My site was only .8 miles from the hotel so I decided to walk it.  The woman at the front desk led me astray and gave me the wrong directions so I probably walked an extra mile or so–but it was a great way to see the city.   

From what I have seen, I really like Sacramento!  There seem to be a ton of really cool restaurants and bars and the thing I like is that it is a bigger city but doesn’t feel like it.  It still has tons of parks and trees–most of the city streets are lined with trees and it sort of feels like Melbourne in some ways (where I studied abroad), so no wonder I like it.  I’m not here for too long but hopefully can explore a little more next time.

The reason I am a hippie now?  Well, I had to laugh when I found a co-op grocery store and pulled up in my (rented) Prius :) .  I got a really good salad from the only type of bar I have been hitting up lately + tofu ‘toveggie balls’ + a sencha shot of green tea and lots of bulk items. 

If that means I’m a hippie, I’m ok with it.  Minus the prius. I don’t know why I dislike that car so much but I do–I have gotten it on 3 separate occassions now too. Lame!   But, the co-op was pretty awesome–first time I have seen a mini tejava bottle (only 80 cents!).  Also, I don’t eat tofu much because it sometimes makes me sick but I really wanted to try these and I felt fine after eating them!  I planned to eat half and that plan failed because these are so flipping good.   Looks like they are local and made by Tofu Yu–but I hope I can find something like them at home.  They are all natural–with no shady ingredients–made from tofu, potato, carrot, daikon, rice, onion, celery, soybean oil, salt and ginger.  All natural, no sugar, minimal carbs and 23g protein per serving.  Also that sencha shot was nasty.  The apple cider vinegar drink was good though–separate post coming on ACV. 

Alright this post is super long so sorry about that.  But since I’m averaging less than one post a week, I gotta make them count, right? :)

Katie

 

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