Life, Liberty and the Pursuit of Foodiness

Archive for the tag “vegetable”

Healthy, mayo-less chicken salad

So, remember that whirlwind month I mentioned jumping into the last time I stopped by? Well, it was even MORE of a whirlwind than I could have anticipated. Not only was I rehearsing nearly seven days a week for a production of Spamalot (which went great, by the way!), I was also apartment-hunting, which in and of itself could be a full-time job. The good news? Kevin and I found an apartment (part of a house, really) and we’ve been renting since the first of the month, and we’ve been officially(ish) moved in for a week! (I say “ish” because we’re still missing some basics like a microwave, dishes and a kitchen table. All in due time.)

We did manage to buy a beautiful set of nonstick, oven-safe Cuisinart pots and pans, though. I love them. (I may or may not have hugged the box in Bed, Bath and Beyond. Or not.) My grandmother also gifted me her old Cuisinart food processor. It’s older than I am but in nearly perfect condition, and that means that I FINALLY have a food processor! Homemade hummus, I’m looking at you! And my first kitchen purchase? A slow-cooker. Yup. Finally. Ah, all the glorious things I can make in there…

Yet somehow, amidst all the madness, I managed to finally perfect something I’ve been contemplating for ages–a delicious, but healthy, mayonnaise-free chicken salad.

chx salad 1

Wait…did you just say mayo-less chicken salad? Isn’t that an oxymoron? Well, no. And it’s just as delicious as the mayo-y kind!

My substitute? A combo of creamy, thick Greek yogurt and guacamole. Yup. I didn’t want to use all yogurt for fear of the chicken salad tasting too tangy and yogurt-y. I didn’t want to use all guac, either, for fear of it being too thin and the flavor too overpowering. But together, they create magic.

Now, I took a lot of shortcuts here, but you can obviously start from scratch. I used Wholly Guacamole’s Salsa Guac, but of course you can make your own guacamole to start. I also used a store-bought roasted chicken and frozen pre-grilled chicken strips, but of course you can use any fresh or leftover chicken you have on hand.

I chopped up apples and celery into my chicken salad and added a heaping handful of broccoli slaw, as well. But play with it! I used what I had on hand, but other great additions are: raisins, Craisins or any dried berry; chopped almonds, walnuts or pecans; chopped pickles; chopped cucumber, carrots, broccoli or any crunch veggie; avocado; grapes…really, the additions are endless–go to town!

Making the chicken salad is as simple as could be, and this is, quite literally, a totally guilt-free chicken salad. None of that gloppy mayo mess you’re used to.

Mix chopped chicken with one part Greek yogurt and one part guacamole, add whatever your heart desires, mix and serve alone, on lettuce, or on 100% whole-grain bread topped with mustard, lettuce, pickles, tomato, cheese…whatever you like. Enjoy! (And have seconds…harm here!)

Chicken salad sandwich 3

Mayo-less Chicken Salad (serves 1-2)

1-2 tbsp plain Greek yogurt
1-2 tbsp prepared guacamole (Wholly Guacamole’s a great ready-made brand, or make your own)
1-2 c chopped chicken, skinless and boneless (leftover, freshly grilled, boiled, baked, roasted, etc.)
Optional add-ins: veggies, fruit, nuts, etc.
Salt, black pepper, dill to taste

1. Mix yogurt and guacamole together in a bowl to form a dressing. Add chicken and spices, stir to coat (there should be more dressing than necessary.) Taste, and add more herbs and spices if needed.

2. Add in any desired accompaniments (chopped nuts, veggies, apples, grapes, etc.) and stir to coat in the dressing and incorporate into the chicken. Taste and season again, if necessary.

3. Serve alone or atop a salad, or pile onto 100% whole-grain bread with mustard, lettuce, tomatoes, etc. (Or eat it plain!)

Chicken salad sandwich 2

31-recipe challenge Day 17: Red cabbage, onion and walnut tart

I want to preface this post by saying I mean absolutely no disrespect to Mimi from Manger, who’s cabbage, onion and walnut tart I cooked recently. And while it was undoubtedly one of the prettiest things I’ve ever cooked (it’s purple!), it was, well, unsatisfying. That being said, I don’t eat cooked cabbage, like, ever. I’m the person who orders pizza on St. Patrick’s Day. I don’t even like the way it smells. So I should have known that cooking a dish almost entirely composed of the stuff wouldn’t fare too well. Maybe it’s a French thing. I must just not be sophisticated enough to understand.

Cabbage, onion, walnut tart

Kevin ate a whole slice; I made it through a bite and called it a day–luckily we had already had a leftover pot pie. Possibly more balsamic would have made it better; Kevin suggested a balsamic reduction over the whole thing rather than just two tablespoons. I agree that that may have improved it and kind of covered up the cabbage taste.

All that being said, it’s not a bad recipe for cabbage-lovers. It’s just not a great recipe for non-cabbage fans. It’s one of the only two things I’ve made this month that I’ve ended up throwing out almost in its entirety. (See the pumpkin pie bread pudding) But while that was just poorly made (the squash didn’t cook enough, for one), this came out just fine (it was clearly cooked enough and correctly), I just wasn’t a fan. But Mimi’s recipe was good and very quick and easy, so it’s a great vegetarian weekday entrée or side dish.

Cabbage, onion, walnut tart slice

I served it with crème fraîche and parsley, like she suggested, which definitely complements it well. (What? Just cause I didn’t like it doesn’t mean I can’t tell what flavors do and don’t meld.)

*Side note: Mimi, if you’re reading, HOW did you get it to set up so well? As soon as I sliced this, the veggies fell out everywhere, but yours is so lovely and tidy. What’s your secret?

So, in short…fine recipe, not my taste, so didn’t care for it. But it sure looks nice! (Again, I’m a sucker for anything purple, especially food.)

31-recipe challenge Day 15: Chicken Pot Pie

There’s something so quintessentially wintery and cozy about chicken pot pie.  It’s really the ultimate winter comfort food.  And making my own lets me totally control what goes into it, unlike most of those frozen, pre-made ones from the store.

Chicken pot pie whole

Overall, this was a good recipe, though, of course, I skipped the mushrooms in lieu of an extra pour of chicken stock. Once it was all baked up, I did feel the whole thing could have benefited from some more salt, which is unusual for me, but nonetheless, an extra pinch of salt would’ve brought all the flavors out even more.

I used all white meat in my pot pie, breast specifically. I made chicken soup the same day (more to come on that later), so I used one of the breasts that cooked in the stock. (Multitasking!)

I really wish there was more I could say about this pot pie, other than Kevin loved it and I wish I had more, because it’s still cold and bitter and pot pie weather. But March is so close now, and I’m hoping the mid-Atlantic catches on that March means spring. (One can dream, right?) And I love the whole wheat crust instead of the typical white crust (not that the thought of topping it with biscuit dough hasn’t crossed my mind…yum.)

Chicken pot pie filling

I’m also still suffering from a bit of anesthesia hangover from my wisdom teeth surgery yesterday. On the good side, I’m in very little pain; I’ve only taken two Tylenol and none of the Vicodin the surgeon prescribed. On the downside, I’ve been super tired and groggy since yesterday, and there are solid chunks of time directly post-surgery that I remember NONE of.

I’ve been tucking into all the soup I prepped for myself last week–I’ll have a separate post about that coming soon.

 

31-recipe challenge Day 13: Soba Noodles

Well, folks, this is pretty much the halfway point! And what better way to commemorate than soba noodles?

Why soba? Well, because who doesn’t love a steaming hot bowl of noodles?

Soba noodles

These soba noodles from Pickled Plum were probably my most “exotic” recipe yet. I mean that in the sense of the ingredients. I spent more time in the international aisle for this recipe than for any other, and, in the end, some adjustments had to be made. I couldn’t find certain things on the list, like fish cakes (okay, not that I really looked that hard…) and ichimi pepper. But luckily, I found out ichimi is basically just a hot Japanese chili pepper, so I used a little chili powder instead.  I almost couldn’t find the dried fish flake (katsuo bushi) for the sauce, but I found an unfortunately large package of it at the last minute.

I ended up halving the amount of fish flake in the sauce because I was afraid it would impart too much of a fishy flavor, because when I opened that package, whoa baby was it fishy! But I think the full two tablespoons actually would’ve been fine. The flavor seems way milder than the smell.

To be completely honest, I don’t think what I bought were truly soba noodles. I bought rice flour and buckwheat vermicelli (soba are buckwheat), but I don’t think that’s actually the same thing. Close enough though, right? These were great gluten-free noodles, though. I gave the rest to my mom to try because I liked them better than most gluten-free pasta substitutes I’ve tried (like brown rice pasta), and they were cheap. I have a bunch of sauce and toppings left, so I’ll probably go buy actual soba noodles and make it again.

Soba bowls

This dish was an unbridled success. It took only as long as it took to heat up the sauce and boil the noodles, so basically no longer than any other pasta. Plus, it’s warm and cozy and totally customizable–add pretty much whatever you want with as much or as little sauce as you want. You could totally add chicken, pork, shrimp or fish to this and make it a more filling meal. We went with grated ginger, grated daikon (a large, white, Asian radish), chopped scallions and cilantro. I also spent way too much time in the international aisle at Wegmans hunting down nori, found some, and then forgot to add it to the soba. Oops. It’s there for next time. (Confession: I ate this along with pizza. Not traditional and very weird, but it was there and I love pizza. Sue me.)

Truth be told, I’m leaving the wasabi out next time. I thought I just put the smallest bit in, but holy cow! I couldn’t finish my bowl–I gave it to Kevin. It was SO spicy. (To me, anyway, but we all know I’m a spice wimp.) Anyway, next time I’m just saying “no” to wasabi.

Wasabi or no wasabi, soba is a great cold winter day meal or home sick meal, because it’s so cozy and warming and a fun alternative to the usual pasta or soup. And it’s quick! (And if you have a cold or sinus infection, just mix a little extra wasabi in there and BAM! Sinuses cleared.)

So go cozy up with a bowl of soba…what are you waiting for??

Soba noodles 2

31-recipe challenge Day 11: Cauliflower Curry

We’re getting international, folks! This challenge is filled with vegetarian recipes, and this is just another one. As a matter of fact, this is the recipe Kevin got excited about, which may mark the first time he’s ever gotten excited over anything strictly vegetarian, except pizza and Twisted Tree vegan ginger cookies.

This “exciting” recipe would be Cauliflower Curry from Cook Republic.

Cauliflower curry 1

I should tell you that, for whatever reason, I was totally frazzled Wednesday evening when I was cooking this. It’s super easy, but my head was just not in the game. I got caught up on the phone with my mom, and before I know it, the water’s boiling, so I dump in the cauliflower before realizing I’ve yet to chop the potato. Then I think I let them cook too long, because the finished product was a bit softer and mushier than the original recipe photos. That being said, it still worked. It was more like a traditional curry.

I also completely disregarded measuring the cauliflower and just dumped it all in in haste, so I’m pretty sure I had more than two cups, so I had to keep adjusting the spices accordingly.  In the end, I still think it came out a tad bland. (UPDATE: eating it as leftovers for lunch a couple days later, I’ve changed my mind. I think the spices just needed some more time to meld and develop.)

Then there were the peas. I just kept dumping more in cause I like peas. I see nothing wrong with that.

From there, things got better. I let it simmer. Even the most absent-minded girl can do that. My curry came out wetter and yellower than the original recipe, but that, again, could be due to my ratios being off. Still, I wanted more of a sauce-like curry, so I added in about a 1/4 to a 1/2 cup of light cream at the end, as per her suggestion. In the end, I liked the texture, even if it was a bit soft. (It actually kind of reminded me of curried chicken salad in spice and texture, which I like.)

Cauliflower curry 2

We toasted up some whole wheat pita in place of flatbread and dug in! Kevin’s never had curry before, but he enjoyed this one. And I’ve been enjoying the leftovers. She recommends adding them to naan or pizza, but I’ve just been eating them with a fork. Works for me.

 

31-recipe challenge Day 9: Gluten-free Eggplant Parmesan

This one’s for my mama.

“Gluten-free” anything often seems daunting to me, but this recipe (from Gluten-Free Girl, natch ) just makes so much sense. Fry the eggplant without breading it first. Duh. (Also makes for a healthier fried eggplant.) This is also vegetarian, though definitely not vegan. So. Much. Cheese. YES!

Eggplant parm 1

*Side note: There are a lot of vegetarian dishes on this list. I don’t hate it. Kevin even got excited about making one tonight. More on that later.*

This was my first deep-frying endeavor, and I only walked away with minor burn marks. Victory! My yoga clothes may have taken a bit more of a beating, though…luckily I was wearing my black hoodie. (Yes, I know, I have an apron, but what good are exercise clothes if they’re not able to take a little oil splatter?)

There’s an irony here: Sunday marked my return to yoga, as I took my first class in ages, courtesy of Groupon. Then I went home and deep-fried a perfectly innocent vegetable. Life’s all about balance, my friends. (How very yogi of me.)

Anyway, this recipe’s pretty great on its own, I just halved it, as per usual. Mainly because I rarely have 4-8 people to feed. This recipe probably would have been even better if 1) my knife skills were better (i.e., actually cutting the eggplant into 1-inch slices, not some 1-inch slices, some 1/2-inch slices and some choppy pieces because the whole slicing thing wasn’t working out so well) and 2) I baked it in a shallower dish. Because I halved the quantity, a 9×13 baking dish seemed way too large for my meager eggplant, so I stacked in all in a small but deep casserole dish instead. It was a little…mushy. One of the two aforementioned things is likely to blame.

Eggplant parm 2

Nonetheless, it tasted good. Fried eggplant, even on its own, is pretty tasty. It made a good cooking snack. (Maybe eggplant chips will be the new “it” thing! Hey, a girl can dream.) My mom gave it a passing grade and especially like the less-common addition of the sautéed peppers and onions for a little flavor and bite. And the cheese. All the cheese. That alone makes up for any perceived imperfections.

Oh, and again my apartment smelled terrific. I really hope I’m making my neighbors jealous.

31-Recipe Challenge Day 7: Roasted Sweet Potato Risotto

I MADE RISOTTO! And it didn’t suck! Alas, risotto was a notorious downfall for the cheftestants on Top Chef, and I’m not sure this would save me from the wrath of Tom and Padma, but nonetheless, I made risotto on the first try and it wasn’t horrifically awful. As a matter of fact, it was downright edible! (Of course, I’m being modest…I’ve already tucked into the leftovers, so that’s always a good sign.) I also made brown butter for the first time, which also didn’t suck. As a matter of fact, I expected to need at least two tries to not burn it, but first time was a charm.  My apartment smelled delicious that night.

Sweet potato risotto 1

Cue happy dance number 3 of the month. (3? Or is it 4? I lost track…)

I didn’t just make any risotto, mind you. I made roasted sweet potato risotto from How Sweet It Is. This recipe basically combines all sorts of good things into one: risotto, which is obviously fabulous, sweet potatoes, bacon and cheese.

I was super-concerned during the cooking process that I was going to mess something up. If I didn’t feel like the stock and wine were absorbing at the right rate, I got worried. If I burned the garlic and over-toasted the rice, I freaked. (I mean, not that I did that…I totally did that. It still came out fine in the end.) Moral of the story? Don’t freak, you’re probably going to end up with a beautifully rich, creamy risotto at the end.

Cooking arborio rice

It made for a very good way to end the week and welcome in a snow storm–yup, we got hit by “Nemo,” though it wasn’t nearly as bad as what we’ve had in the past. And not having a driveway to shovel makes it even better. I also moved from a very quiet suburban street to a pretty busy local road, so we were plowed out before 9 am Saturday. That was nice.

So, the next time snow is coming your way (you can pretend if you live in a warm climate. Also, you can invite me over.), cook up a batch of creamy, wintery risotto, snuggle up with a glass of wine, and then head out and hit the bar before the snow really starts. Or you can just do the first part…(Yes, I did the latter, but granted, the bar’s only about eight blocks away and the snow didn’t even start til right before we left. Apparently Nemo’s a night owl.)

I feel like this night was the night I moved up a rank in the cooking world. Maybe I can call myself at least “intermediate” now. After all, I made brown butter AND risotto with it and both turned out on the first shot. Or maybe I’m just getting cocky. Either one.

Sweet potato risotto 2

 

31-Recipe Challenge: Day 4–Butternut Squash and Kale Salad

I kept it simple on Monday. Coming off my marathon-cooking weekend and a late night thanks to the Super Bowl, I hadn’t done any extra shopping and was feeling pretty low-key. Luckily, I had planned ahead on my last shopping trip and picked up extra kale, butternut squash and almonds for the week ahead. All I needed was some cheese and I had everything on hand to recreate Northern Spy’s Kale Salad (recipe courtesy of Food52).

Kale and squash salad 1

I sent my wonderful and adoring boyfriend out for some cheese to complete this meal, and although he could not find the Cabot Clothbound cheddar that Kristen of Food52 so vehemently praised, he did come back with some Kerry Gold two-year aged Irish “distinctively sharp” cheddar. And I wasn’t complaining. That’s some knock-your-socks-off good cheese. If it’s possible for a cheddar to taste like a Parmesan, this does. Kevin, you hit this one out of the park. Good work.

This recipe calls for oven-roasted butternut squash, and, unlike Sunday’s undercooked squash disaster, this time it roasted up nice and sweet and soft. Mix into chopped kale and almonds, add the cheddar and shaved pecorino, dress with lemon, olive oil, salt and pepper and dig in. It’s crunchy-chewy, salty-sweet, oily-acidic. It’s perfect. This was one of the best kale salads I’ve ever had, and I’ve had some good kale salads. I get why Northern Spy keeps it on their menu. Serve with anything, or on its own. We ate it with leftovers from the weekend.

And although the squash takes about 30-40 minutes to roast, this is otherwise a super-speedy lunch or dinner, and simple. Chopping and roasting the squash is the brunt of the prep work.

This one’s a clear winner in my book, and a nice break after a day of heavy eats. Also goes to show sometimes simple is best. Thank goodness I needed to leave to walk the dog, or poor Kevin may not have gotten any of this salad. I couldn’t stop eating it. I wasn’t even hungry anymore and I still found myself digging in.

Seriously, I’m still thinking about this salad. And drooling. Over SALAD. Yeah, that happened.

Kale and squash salad 2

31-Recipe Challenge: Day 2 — Veggie Style!

Something pretty amazing happened on Saturday, aka Day 2 of my 31-recipe challenge: I got the carnivore (well, omnivore) to go herbivore and LIKE IT!

That’s right, I got my meat-loving man to eat a vegetarian meal and admit that not only did he like it, but he would eat it again! *cue happy dance #2 for the weekend*

Only two days into this thing, and I’m already seeing some pretty amazing things happen.

Sweet potato taco 1

I’m sure you’re wondering what the magic recipe was that turned this T-Rex into a Brontosaurus. Well, it was two! It was these Asian-fusion sweet potato tacos from Love and Lemons and this winter kale salad from A Tasty Love Story.

The sweet potato tacos with avocado involved several steps, but none were terribly complicated. If anything, I became more a victim of my apartment-sized kitchen’s lack of prep space more than anything else. Basically: make glaze, chop veggies, glaze veggies, roast veggies, prep toppings, eat. Said toppings include goodies like sliced avocado, cilantro, sprouts, toasted pepitas and scallions.

However, this dish almost wasn’t quite the same due to my own trepidations. As I stood in Wegmans on Friday staring at the refrigerator shelf that housed those few sad containers of miso paste, I, well, freaked out. Thirteen ounces?? Seven dollars?? I only need two tablespoons! What am I going to do with 13 ounces? Seven dollars is WAY too much for something I’m only going to use a tiny bit of! Once! Alas, then Kevin said (via text) those magical three words that somehow made such a seemingly outlandish purchase alright: “We’ll make soup.” Ah, ok, we’ll make soup. Yes, we’ll make soup.

And so there you have it. I bought miso paste, a very key ingredient for what ended up being a fairly brilliant miso-maple glaze, and sometime in the near-ish future (i.e., after February), I will make miso soup. A lot of miso soup. And probably more sweet potatoes.

Sweet potato taco 2

Oh! P.S. sidenote…fresh toasted pepitas (pumpkin seeds) smell pretty darn good. But not as good as toasted balsamic-honey almonds. (I’ll get to that in a moment, stick around.) Also, can we take a moment to appreciate and applaud my lovely hand model? (The aforementioned T-Rex.)

Extra sidenote…the recipe includes a fresh, bright, somehow summery coconut-cilantro sauce to top the tacos (yum!) You can optionally add Sriracha and sugar to this sauce; I added neither. It didn’t need it. (And as I admitted on Day 1, I’m kind of a wimp when it comes to bringing the heat.) But really, if you know me at all or have read my blog even a little, you probably know by now that anything that combines avocado, lime and cilantro is A-OK in my book.

But that was not all! Oh no! There was that beautiful winter salad of pomegranate, kale and apple to attend to.

Somehow, despite the fact that the five pomegranates left in the produce section seemed truly sad, and I settled for the least bad of them, I ended up with some really lovely, delicious pomegranate jewels. Seriously, I should’ve taken a picture of them, because they looked semi-precious.

This salad is fun and fast, and plays with flavors in an interesting way. It also calls for shredded kale, rather than big leaves, so I stuffed torn leaves into my Magic Bullet (in small batches), and whizzed it with the chopping blade for a hot second. It was like kale confetti. (I don’t want that coming out of my pinata, though.)

The most involved part of the salad were the aforementioned balsamic-glazed almonds. Basically, toast raw almonds, add balsamic vinegar and honey, and stir to coat over the stovetop. Then they harden up and get deliciously glossy and sticky. And I have leftovers sitting in a bag at home. I call it the base to the world’s best trail mix. (Oh yes, they are that good. Seriously, go home and make these! They take, like, five minutes and it’s like a way more sophisticated version of those yummy-smelling glazed nuts stands at the mall.)

Pomegranate, apple, kale salad

Toss kale, pomegranate arils, thinly sliced apples and glazed almonds with a quick homemade vinaigrette and enjoy! Just don’t make too much dressing and then hand it off to someone else and let them finish the salad. They won’t realize you’ve made more dressing than necessary and they WILL just dump it all on. Then it will taste like balsamic with a little salad. Not that that happened, of course. (Totally happened.)

Still, it was clear these flavors were meant to be. And boy was it pretty! It was like a winter season fashion show–jewel tones everywhere!

And after sitting down with a heaping sweet potato taco and a big, colorful bowl of kale salad, Kevin declared the meal a winner and even admitted he’d eat it for a meal again (without meat.) Of course, even after three tacos and the majority of the salad, he still finished off a bag of popcorn at the movies that night, so *maybe* I should take that with a grain of salt. Nonetheless, I declare it a victory.

Of course, my cooking for the weekend was hardly done. After all, Kevin hosted a Super Bowl party on Sunday, and yours truly was, effectively, the caterer. Cue the marathon cooking day that was my Sunday (more to come…)

So. Much. Produce.

My fridge has been lacking in the produce lately, so I was very glad when I had a half day at work last week and Kevin and I could hit the farmer’s markets. He only needed to get corn for dinner that night, but I walked away with a far more impressive haul:

We made our rounds. We started at Sickle’s Market, a part garden center, part farmer’s market and part general store. It’s a year-round place, with the majority of the produce and groceries indoors, but the quality and selection is more akin to a good farmer’s market than a supermarket.

Anyway, everywhere I turned I found something else I had to have. It’s a miracle I only walked away with what I did.

I ended up walking away with a bunch of kale (meant to make kale chips, but that didn’t go quite as planned–more on that later), five nectarines, a quart of Jersey-fresh blueberries and half a watermelon. There was also an almond croissant in there that didn’t make it through the car ride home. (Don’t judge.)

We also hit a small, local produce stand, Trader Joe’s and Wegman’s, where I grabbed a couple of avocados so I could make more of this before leaving on vacation.

Over the weekend, I also got a goody bag of home-grown tomatoes and cucumbers from a friend of mine. She’s been growing them in her yard and had more than she knew what to do with, so I gladly volunteered to take some of that pesky produce off her hands. Then I realized I don’t know what to do with five tomatoes and four cucumbers either. So I’ve been eating a lot of tomato, mozzarella and basil salad and drinking tons of cucumber-lemon water. I’m not complaining.

Oh, and in case you were wondering, Kevin did get the fresh Jersey corn he was looking for–and it was delicious! It was so sweet it didn’t even need butter. Just boiled with some salt, and I could’ve eaten all six ears! Also, I forgot how much fun it can be to shuck corn. (I can’t believe I just said that.)

Speaking of vacation, (I spoke of it somewhere, I’m sure…) I’m getting pretty stoked to go to Disney World in two days! (Yup, I’m a child. Whatever. Happiest place on Earth, man.) Anyway, I’ve been compiling a list of certain things I want to try to do while I’m down there this time around. It’s a little lopsided though:

Yup, my Things I want to eat list is far longer than my Things I want to do list, especially since some of the things I want to do a really food-related anyway. Really, though, is anyone even surprised? I’ll be lucky if they’re not rolling me out of the parks. The saddest part is there is literally, like, one healthy thing on that food list, and that’s the AK egg roll stand (really!) because I want to go there for their veggie spring rolls, Asian noodle salad and fruit salad.

What? I’m on vacation. Don’t judge.

Well, not quite yet. Right now, I’m still at work, eating avocado-black bean salsa and wishing I was already in sunny Florida. (New Jersey’s a bit cloudy today…)

Expect some fun, Disney-themed posts in the coming weeks!

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