This is a space for me to capture my crazy and clean food creations that scare the hell out of coworkers.

 

Salmon-cauliflower baby arugala salad, with pecans and pickled ginger and cilantro
din din tonight was so yummily weird! salmon, sauteed cauliflower w garam masala, balsamic, garlic; thrown on a bed of baby arugala, top w cilantro, squeeze of lemon, pecans and pickled ginger. flavors are suprising and complex. food-gasming now

Salmon-cauliflower baby arugala salad, with pecans and pickled ginger and cilantro

din din tonight was so yummily weird! salmon, sauteed cauliflower w garam masala, balsamic, garlic; thrown on a bed of baby arugala, top w cilantro, squeeze of lemon, pecans and pickled ginger. flavors are suprising and complex. food-gasming now

Cauli-carrot-quinoa concoction
Cook multicolored quinoa. Set aside to cool. Add chopped carrot and cauliflower. Add a splash of olive oil, balsamic vinegar, ginger and garlic. Toss lightly. Serve cold or room temperature. It’s not pictured here, but I mixed in some chopped figs into another batch and it was so delightfully odd and super weird in a very good way. Add a side of avocado for extra protein. Happy cray-clean eating! Enjoy! :)
Check out the health benefits of the main ingredients in this recipe:
Cauliflower - health benefitsCarrots - health benefitsAvocado - health benefitsFigs - health benefitsQuinoa -health benefits

Cauli-carrot-quinoa concoction

Cook multicolored quinoa. Set aside to cool. Add chopped carrot and cauliflower. Add a splash of olive oil, balsamic vinegar, ginger and garlic. Toss lightly. Serve cold or room temperature. It’s not pictured here, but I mixed in some chopped figs into another batch and it was so delightfully odd and super weird in a very good way. Add a side of avocado for extra protein. Happy cray-clean eating! Enjoy! :)

Check out the health benefits of the main ingredients in this recipe:

Cauliflower - health benefits
Carrots - health benefits
Avocado - health benefits
Figs - health benefits
Quinoa -health benefits

Agave-lime-tastic seared brussel sprouts

Rinse fresh brussel sprouts; cut in halves and quarters. Squeeze a bit of 100% agave nectar and fresh lime on them — toss and let sit for 5 minutes. Drizzle olive oil, garlic powder, a touch of sea salt, and oregano. Toss. Pour the brussel sprouts on a pan and bake for about 20 minutes at 350 to 375 degrees. You should see some “searing” or browning on the edges. They will still be slightly crunchy but you can cook them more if you like! Enjoy! :)

Agave-lime-tastic seared brussel sprouts

Rinse fresh brussel sprouts; cut in halves and quarters. Squeeze a bit of 100% agave nectar and fresh lime on them — toss and let sit for 5 minutes. Drizzle olive oil, garlic powder, a touch of sea salt, and oregano. Toss. Pour the brussel sprouts on a pan and bake for about 20 minutes at 350 to 375 degrees. You should see some “searing” or browning on the edges. They will still be slightly crunchy but you can cook them more if you like! Enjoy! :)

Powergreen Omeletadd a bit of spices of your choice — I added a bit of turmeric  ginger and a dash of cinnamon. great for energy!

Powergreen Omelet
add a bit of spices of your choice — I added a bit of turmeric  ginger and a dash of cinnamon. great for energy!

Wasabi Crunch Salad

Chopped celery, chopped carrot, chopped apple, chunks of avocado, sunflower seeds, dried cranberries. Drizzle sesame seed oil. Splash of soy sauce. Squeeze juice of an orange in salad. Sprinkle garlic, ginger, and dash of turmeric. Pinch of wasabi. Lightly toss. Walah! Yummy and fresh. Tasty and replenishing to eat after a great workout or running session!

Herbalicious Quinoa

Cook multi-colored quinoa and cool. Toss in chopped carrot, chopped apple, chopped ginger root, fresh mint, fresh cilantro, raisins, balsamic vinegar, and olive oil. Serve cold. Addictive and super-yummiez after one day when marinates.

Coconut sour lentils

Throw dried lentils in water. Boil. Simmer. Separately, saute an onion in coconut oil, garam masala, garlic and ginger. Drain and toss lentils in onions. Take off heat. Drizzle balsamic vinegar on top. Eat. Weird but yum. Confusion and confucius for your tongue.

Ginger root lemon water

Mince 1/4 teaspoon fresh ginger root (peel first), add to hot water in cup. squeeze half a lemon. Ahhhh detoxifica-shun!

I was looking forward to a night of detox with various herbal teas after way too much weekend indulgence.

Around 10 p.m. when my relaxation time was to commence, it dawned on me that I had no tea in my house! Oh me oh my dearie me! Luckily, I happened to have ginger root and a fresh lemon handy. This is the first time I have made/tried this. I like eet a lotz. I’m all getting down with my zen self now while drinking this.

I was eating a plate of plain old quinoa to get my energy powahs before my run in an hour and a staffer from another department who isn’t used to my glorious food comes up to me with look of disgust and says…”Can I ask you something? Are you eating eggs? Are those little eggs?”
Why yes, these are larvae eggs I found outside when I was digging through my trash of marinated leftover foods. And those little sprout-looking things are their tails.

I was eating a plate of plain old quinoa to get my energy powahs before my run in an hour and a staffer from another department who isn’t used to my glorious food comes up to me with look of disgust and says…”Can I ask you something? Are you eating eggs? Are those little eggs?”

Why yes, these are larvae eggs I found outside when I was digging through my trash of marinated leftover foods. And those little sprout-looking things are their tails.

Coworkers say Wha?!

My coworkers find my food perplexing, insane and entertaining to make fun of on a daily basis. Other times they are in awe and ask where i got my salad that has all the colors of the rainbow with rays of sunlight shooting out. Umm…you just saw me preparing it in the break room. Now begone. No, really, if anyone asks me about my food I will chase them down with a fork and try and force feed the nourishing goodness to them. …Unless I’m hangry (hungry = angry = hangry)—then I use the fork as a weapon to keep them away from my food.

I figured if my coworkers are that easily entertained the six times a day I eat at work, my food may be blog worthy. But the true impetus for me creating this blog is for me to keep track of the crazy things I come up with so I can remember to make them again.

I think some of the weird combos I come up with may be my body saying, “hayyyeee there…Ima be craving some o’ dat flavo-flavonoid…and some iron yo…and yes, ima need you to get all probiotical wid your bad self.” So then I go like a zombie to the breakroom kitchen (yes I drag my foot and say brainz down the hall of my office..hmm..maybe this is why my coworkers are disturbed?) and make a yogurt, apple, raisin concoction. Wow..I spelled concoction right the first time because it isn’t underlined in red.

Bon Apa Tay tay! (don’t ask.)