I did a very bad/good thing this weekend. It's bad because it is unhealthy, but it's good because it's delicious. For some reason, I've had cake on my mind. My mom made me a recipe from a Betty Crocker cookbook a few times when I was growing up: Bonnie Butter Cake with French Silk frosting. I was able to find a recipe online (since Mom and her cookbook are in Maryland), and decided to whip up a batch of cupcakes. We've eaten far too many of them already. Starting Monday I will attempt to give them away to friends because no two people need to eat this much butter and sugar!
Funny story: Chip took his first bite of one of these and we had the following exchange.
Chip: I thought these were all organic.
Katie: They are.
Chip: But they don't taste healthy.
Katie: They aren't healthy.
(Moral of the story: organic does not necessarily = healthy!)
Organic Gala apple, homemade cupcake, organic fair trade dark chocolate, organic flame raisins, organic cashews, organic roasted & salted sunflower seeds, almonds, banana, and a whole wheat wrap with avocado, Cheddar, organic carrot, Newman's Own salsa, organic spring mix, and organic redleaf lettuce.
This lunch from the day after Chip's birthday includes some leftovers from his birthday dinner. Since we'd left California in early June, I hadn't really cooked much. As a special treat, I made a trip to Trader Joe's to get some of his favorite foods, and I dug out some cooking materials from the mountain of boxes in our office. I also made a stop at the Clintonville Community Market on my bike ride home from school to pick up some local and fun items (cheese, vegan cookies, etc). And his fave...I got ice cream cupcakes from Cold Stone!
The fried rice is really easy and so good! We get the vegetable fried rice (in a tan bag in the frozen section) from Trader Joe's. We saute up some tofu (in sesame or peanut oil) and steam some broccoli, then add the frozen fried rice mix, plus some soy sauce, Sriracha, garlic, ginger, and whatever else we're in the mood for.
Homemade fried rice with tofu and broccoli (the broccoli's at the bottom; I promise), vegan chocolate chip cookie from Pattycake Vegan Bakery, ice cream cupcake from Cold Stone, and a whole wheat/flaxseed/oatmeal wrap with hummus, quinoa, spinach, lettuce, and local colby jack cheese from Minerva Dairy.
