The weekend started out on a high note at a “rare beer party” some friends were having. There were all kinds of munchies and drinkables.
At the party, I discovered this.
No, friends, your eyes are not deceiving you: that is, in fact Four Loko. And yes, of all the fancy craft beers to choose from (including my contribution, a favorite) I spent a good portion of the night with that giant can of watermelon-flavored malt liquor. And I felt good about my choice! (Although I did not feel so great the next day.)
Spinach, lox, blueberry goat cheese + caper salad
Grilled salmon salad from Telio Egg white omelet with spinach, tomatoes, mushrooms + feta; hash browns + toast
Queen Adelaide benedict from Green Kitchen: smoked salmon, avocado, poached eggs + chipotle hollandaise (on side) over English muffin w/ rosemary potatoes
(That last one came with coffee, a cocktail, and a slice of PIE. What’s up, brunch?)
I ate out a lot and didn’t spend a whole lot of time in the kitchen, so come Sunday night, my fingers were itching to peel and chop.
Just in time for the holidays, this lightened up take on classic mashed ‘taters (which sadly I don’t enjoy as much anymore since I’ve become lacto-phobic) is healthy, delicious, and so simple to make. Instead of white potatoes I use parsnips, which have a sweet, almost carrot-like taste. They’re rich in potassium and fiber, and when paired with maple syrup and parmesan cheese, come together to make a rich, creamy side dish* you can feel good about.
MAPLE-MASHED PARSNIPS WITH PARMESAN
- 1 pint parsnips, peeled and trimmed
- 1/4 tsp salt
- 1 tsp olive oil
- 1 T maple syrup
- 2 T parmesan cheese
Put parsnips in medium-sized saucepan and add just enough water to cover. Add half the salt and bring to a boil, then reduce heat and cover. Simmer until tender, 5-10 minutes. Drain water. Add remaining ingredients and use an immersion blender or potato masher to purée.
*Main dish idea: top with a fried egg and serve with kale, Brussels sprouts, or another green winter veggie.
Week 2: Lentil Chili
Week 7: Curried Parsnip Fries
Week 8: Curried Lentils & Sweet Potatoes
Week 13: Grilled Cheddar-Mushroom Sandwich
Week 15: Green Rice
Week 19: Chopped Kale w/ Hot Pepper Vinegar
Week 27: Chocolate Peanut Butter Fudge
Week 28: Choco-holic Pancakes
Week 29: Green Israeli Couscous Salad
Week 32: (Modified) Tomato Salad on a Roll
Week 33: None
Week 34: None
Week 35: Pappardelle with Spiced Butter
Week 37: Nut-Butter Crusted Fries
Week 40: Chocolate Cherry Pumpkin Bread
Week 41: Pumpkin Boatmeal for One
Week 46: One-Minute Chocolate Cake
Hope you’re enjoying your Monday!