The español word of el día: primavera.
Primavera means spring.
Spring means fabuloso weather, fresh produce and a general influx in reasons to love life.
So when Wednesday decided to play dress-up as primavera, I awoke in a state of general gleefulness—and with a surge of extra endorphins.
I sprung (pun definitely intended) out of bed and immediately channeled those enthusiastic endorphins toward creating a delicious spring-welcoming breakfast.
Being the indecisive chica that I am, breakfast brainstorming took some time.
And so, I partook in a little pregame of iced coffee and cinnamon sugar Truvia manzana.
Apparently my brain just needed a little fuel/caffeine/deliciousness because mid-manzana, inspiration struck.
Last week, when I reached out for cottage cheese consultation, my dear amiga Little J insisted that I’d fall in love with her favorito cottage cheese concoction, which involves fresh fruta, Kashi and almond butter. My taste buds operate on a similar wavelength as hers do—so I was eager to heed her advice.
Unfortunately (except not really), I’ve been a bit of a cottage cheese junkie since discovering its glory. This means I’ve been plowing through almost an entire container in un día. This also means that every morning when I’ve woken up intent on trying the Jess Favorito, I’ve not had enough cottage cheese left to make it work.
Oh, the woes of a crack cottage cheese addict…
But back to that miercoles morning moment of inspiration. I realized that, for the first time in a long time since I started eating cottage cheese last week, I had enough cottage queso left to make the Jess Special.
La mezcla: 1 cup cottage cheese, 1/2 cup Kashi Go Lean, 1/2 cup Kashi puffs, 1 cup sliced strawberries and an almond butter spoon.
Simple? Sí. Spring-welcoming? Sí. Mind-blowingly delicious? Sííííííííííííí.
I’m still in awe of the fact that I’ve missed out on years of this creamy wonder.
Mostly because this means I’ve missed out on years of this messy bowl of loco goodness.
Yo quiero más. Ahora.
Lunch continued down the path of primavera-welcoming, fresh foodism.
Oh, and cottage cheesedom.
On a toasted whole wheat English muffin: 1/2 cup cottage cheese mixed with 2 scoops roasted red pepper hummus and sriracha. Topped with half an avocado and seasoned salt.
I overestimated how much ‘cado an English muffin could host—so some slices served decorative purposes. By that, I mean I ate ‘em straight up.
On the side: giant plum, baby peppers and grapes.
(Yes, some of the cottage cheese mixture made its way onto a grape. No, I didn’t hate it.)
Con Sabra for baby pepper/finger dippage.
Later, I met a fellow writer amigo for a Starbucks productivity session because we both had fallen a bit behind on our freelance writing workload.
Of course, I packed provisions—courtesy of some samples I was sent this week.
I had one of each Granola Gourmet energy bar so that I can post a full review for you in the near feature.
Note to self: Eating two “energy bars for athletes” at once will induce ridiculous fullness.
Note to self #2: Your crazy estómago will always find a way to defy all properties of fullness and demand the biggest dinners ever.
So, you know how I’ve been on a double dinner kick?
Yesterday I embarked on a triple dinner endeavor.
Endeavor was a poor word choice. Clearly I succeeded at dominating that dinner.
Let’s start in the center because the eggplant dish was the star of cena.
En serio, this may have been the best eggplant dish I’ve ever created.
Oh, you want a receta? Fine.
Sesame Seed Japanese Eggplant
Serves one as entree.
Ingredients:
- 2 Japanese eggplants
- sesame oil
- 2 tbsp. sesame seeds
- 2 tbsp. soy sauce
- 1/2 packet stevia
Directions:
- Pre-heat oven to 400°.
- Cut the eggplants lengthwise.
- Score around the edge of the skin and then cross-score.
- Brush with sesame oil.
- Mix 2 tbsp. soy sauce with 1/2 a packet of stevia.
- Then pour 1/2 tbsp. of soy sauce/stevia mixture onto each eggplant half, making sure it sinks into the cuts.
- Place on baking dish and sprinkle 1/2 tbsp. of sesame seeds on each eggplant half.
- Bake for 40-45 minutes, until eggplant is soft and the skins begin to peel away from the flesh.
The result?
Fantastically tender, sweet, salty, sesame-seedy eggplant.
I’m very partial to smothering my baked eggplant with hummus—but this dish really gave that combo a run for its money. I’m pretty sure the crux of the deliciousness lies in the stevia and soy sauce mixture.
I was so enamored by this concoction that parte dos y parte tres of my dinner also featured it.
Asian Ensalada
In the mix: endless romaine, grilled zucchini, baked portobello mushroom cap, grilled onion, clementine, soy sauce/stevia-marinated shrimp and a fortune cookie! Dressed in Newman’s Own’s Sesame Ginger dressing.
An outer ring of clementine, portobello and green cheetah.
Inner ring of shrimpies.
I mixed up another 2 tbsp. of soy sauce with a 1/2 packet of stevia and let the cooked shrimp bathe in the mix for a bit. Los taste buds were screaming gracias for that foresight.
And a grilled cebolla and fortune cookie center.
Post-photo, I crumbled the fortune cookie and devoured.
Oh yes, and I obviously took a gander at my fortune.
A merry corazón? Just another symptom of springtime.
However, I was more interested in the Chinese lesson on the back.
Bao means bread.
Bread means carbs.
Which brings me to parte tres of dinner.
I almost forgot to include carbs in my cena. Almost.
Devout carbist that I am, I brainstormed a quick carby creation.
Which brought me to this amazing life-changing discovery.
Brace yourselves, carbists…
Instant “Sticky Rice” Oatmeal
Desperate for a quick carb fix, I hit up my instant oatmeal stash and attempted a simple side of savory oats.
What resulted was an unexpected foodgasm.
The method:
- Microwave one packet of plain instant oatmeal with a dash of salt and a little less than 2/3 cup of water for 2.5 minutes.
- Combine another 2 tbsp. of soy sauce with 1/2 packet of stevia.
- Douse instant oatmeal with soy sauce mixture and stir.
Commence consumption/moaning over instant “sticky rice” oatmeal.
Despite all of the effort I put into the rest of my dinner, this 2.5 minute creation was—hands down—the best part. I will likely begin eating this on a daily basis. As should you.
Dessert catered to my both my sweet and salty cravings.
Vanilla peanut butter fro-yo with whipped cream, sourdough pretzels and the salty remnants from the bottom of the pretzel bag.
BRILLIANCE.
Seriously, spring brings out the best in us.
Unfortunately yesterday’s taste of primavera was exactly that—a taste. The forecast for the weekend is not looking so bueno—but I’ll be perfectly content curling up with bowls of instant sticky rice oatmeal, sweet and salty fro-yo and cottage cheese concoctions.
Preguntas: Are you as enamored by springtime as I am? Even if it’s just a tease of warm weather day? What’s the last amazing food discovery you stumbled upon on a whim?
Amor,
Sarah
Hokay so I really dislike cottage cheese…until I read your post(ssss). Now I think I’ve just been consuming it allll wrong!!! I feel so inspired. And hungry. Hmmm.
Thanks so much for your comment…
I am loving all your great pictures and concoctions! Everything looks so fresh and delicious. You should pursue a career in food!!
Fortune cookie on salad = reason #482959 that you are awesome. I want all.of.your.food. Haven’t heard of those bars- sound awesome!
I bought cottage cheese today- woohoo! 😀
Need to try that sticky oatmeal/rice dish.
Best recent foodie discovery- BBQ quorn + hummus. I die. And coconut cornbread muffins are literally rocking my face off.
I’m so ready for spring. I bought some strawbs today to celebrate it’s arrival. And I had them with cottage cheese. Twins? I think so.
The eggplant and the sticky rice oatmeal? Genius.
I saw those savory oats and I was like, NO WAY! Are they really good? I love oats but I’m not sure I’m that adventurous!
By the way, when are you starting the IN program in NY? I’m interested in learning more about what it has to offer! I’d love to exchange emails if you’re interested!
maggieatobias@gmail.com
Hoooweeee! I think you are making up for all those lost years of not eating cottage cheese. But you are doing a damn good job! That eggplant looks marvelous! I never knew one could cross-score it?! It looks so gosh darn pretty. Seriously, almost too good to eat (almost!). Sesame oil is the best, but oyster sauce is another one of my faves. I recently mixed pumpkin puree into my cottage cheese along with a chopped apple and it was heavenly!
I love how you sliced up that eggplant!!! Sorta like how my mom and g-ma slice mangos (and how I do it now too). Turtle style.
At first I thought the sticky rice was for dessert (like mango sticky rice) and then I saw the soy sauce and got a little skeptical. But as a side dish for your savory meal—Mmmmmmm. Great idea 🙂
And about your carb defending–my dietician always said to have 2 servings of starches at every meal. Obviously, I don’t have to tell you, but don’t fear carbs!! They are wonderful.
i think we must have been seperated at birth. Out salty/sweet combo addictions are spot on. I adore pretzels (or cheez-its, for that matter) in ice cream…yummm. and SOY SAUCE OATS??? gahhhhh i will be trying this V. soon.
love u babycakes 😉
muah muah muah
lolomon
Oh my! Your food looks incredible!!! YUM!
oh my..those oats.. AMAZING!!
love LOVE love AB in cottage cheese messes!!
i am ALL about some sweet/salty combos!
CARBS=LOVE!
Thanks for the eggplant recipe. I’ve been craving some eggplant and never know how to make it.
wow, great idea with the oats! i’m not a fan of rice but i loooove my oats, though honestly i’ve been afraid to try savory oats until now. thanks for the inspiration. i’m happy to see you’re enjoying the weather, even if it is only temporary, we might as well enjoy it while we can, right?
have a lovely day!
xox
wow, I’m so impressed how your presentation for every meal is sooo nice!
Jess always has the best suggestions! She reminds me of things I’ve been missing… like you just did with eggplant. YUM.
I’d love to Peacefood it up with you- or anywhere the hermana may fancy.
Hahaha your newfound love of cottage cheese is SERIOUSLY cracking me up. AND motivating me to get out and try it ASAP. Like tomorrow. Even though I live in Miami where it’s always warm, spring is definitely in the air and making me so happy! Tonight I had mac and cheese and mixed it with some salsa… let me tell you, better than I EVER expected.
Mental note: Must put soy sauce in my oats tomorrow!!!!!
Lady, when did you become a food stylist?! Wow, all of your food is styled so gorgeously!
Yes, I am in love with Spring. I am so excited at the prospect of seeing the sun again!
My last food obsession was spaghetti squash. Currently shopping around for a new love 🙂
Mmm I love the cottage cheese and hummus with avocado slices!! Amazing idea.
I love the coming of spring! It just makes me so happy. I hope it’s sooner rather than later though!
I can’t choose a part of this post I like better. Holy crap. I need eggplant in my life, like, yesterday. And I’m obsessed with your faux sticky rice.
I’ve been so happy with the weather lately – I’m only slightly crushed that we’ve got gloomy days ahead. But as long as the temperature stays in and above the 40’s, I’ll take it.
Recent amazing food discovery – I’m on a “put tehina on everything” kick lately and I’ve been mixing it with everything I can think of. My favorite way has been to mix tehina with marinara sauce – it tastes *just like* the sauce on penne a la vodka. I die. I eat it every day, and would eat it several times a day if I didn’t force myself to change it up a bit.
I am seriously diggin that manzana breakfast appetizer.
Tengo una pregunta (I probs butchered that, apologeezzz): How do I make green cheetahs?! Just like regular cheetahs or no?
Thank you SO much for posting these recipes, you have the most creative recipes I’ve ever seen! I had a very ‘foodie’ esque dinner tonight! Luckily I had all the ingredients on hand for the eggplant dish! Very tasty which is so surprising cause I HATE eggplant, but this was scrumptious and I love the toasted sesame on top, but I do have to say you must have a huge salty tooth b/c it was a bit too salty for me, so next time I’ll just use less soy sauce. On the side I had a bowl of your savory oats with some extra soy sauce mixed in! SO good! I’ve also been eating more cottage cheese, let’s just say there’s a HUGE difference between 0% and 2%. I’ve tried so many things I woudn’t have ever thought to try! thanks for taking the time to post your meals!=]
PS why do you call the grains, bread etc carbs? I feel like people often think negatively when people say carbs. its kind of weird to say I crave carbs.. hmm… I think people who refer to those foods as carbs have probably cut those foods out of their lives or something. its just food.
I’m in awe of how awesome every single meal of yours is. Seriously, want to be my chef? That last dessert creation sounds absolutely amazing!
Mmm accidental grape/cottage cheese mixture – that’s one of my favorite combos. Also, that sticky rice oats combo is something I will try soon, maybe tonight.
And I hate Spring. It’s by far my least favorite season. In Colorado, it’s WINDY as heck, cold and snowy – sometimes more so than winter. Springtime in the Rockies is awful.
that cottage cheese bowl looks incredible, and I’m loving the sabra action…Greek Olive is one of my favorite flavors!
can i adopt and raise those baby peppers? they’re so cute! and those sticky rice oats look AMAZING. they may or may not be included in my weekend eats.
I had oatmeal the other day as the base for Chinese food leftovers and it totally worked like sticky rice! Love it.
i love this weather…last posts’s carb hater made me laugh…oh geez, get a life rando commenter. anyways that eggplant scoring is BRILLZ!! im def stealing that.
ok, this coming week, tues dinner date, yes?
eggplant. now. in my mouth. please. TWSS? seriously though, that looks so dang good.
and spring has improved my mood 10x. and when i come to nyc to film our travel show audition tape, we will also need to have a writer’s conference because that sounds like fun. you + me + starbucks + writing = good times.
gah, i don’t know what else to say. i just want to go look over all your photos again and enjoy all the deliciousness. you have me INSPIRED 🙂
te amo mi amiga bella.
EGGPLANT!!!! I want to cook eggplant and onion and shrimp a la FD asap.
I LOVE spring and warm weather. Contrary to popular belief, it is not always warm in SoCal! And what a tease when it is gorgeous outside and then you realize you should’ve brought a parka. In March.
ugh, why is the link leading to my unfinished actor site? wtf? is it linking back to my blog now, or is this just my computer being nuts??
i love your in and out spanish. it makes me giggle. and reminds me of ecuador.
i also love the way that eggplant dish looks.
yummmo!
Ahh you just gave me too much credit, really 🙂
Regardless, I am SO pumped that you loved it!!!! Seriously, it may be one of my favorite foodie concoctions everrr (along with cayenne-spiked cheetahs…)
And that eggplant dish sounds INSANEE! I’m surrriously drooling over here–and overly excited that you’ll be home and bloggin’ while I am….home and bloggin’ 😀 No more computadora problems, okay?!
I AM as enamored by the primavera as you (sunnn come back!!!!) and have been seriously lovin’ on my pretzels + dried mango and almond butta snack plates lately. Nothin’ crazy, but they do the body good!!
XOXOXOX, off to chow down on some tamales, beans, chips & salsa with mi papa a su casita! It’s good to be home.
LOVE!
so many things to say to you.
1. cottage cheese mess is happening in my life tomorrow kudos to you. complete with almond butter and all. now the hardest decision will be creamy or crunchy…i’m leaning towards creamy..
2. protein powder is amaze. i suggest starting with some designer whey. either vanilla or chocolate 🙂 they’re both really good and pretty cheap! i’m a vanilla girl so i’m all about that. canned pumpkin+cc+vanilla pro powder are a match made in heaven. you can get designer whey at tjs OR vitamin shoppe and if you got on their website theres a 2buck off coup you cant print out.
3. why was i not invited for dinner when you made that heaven salad and gawj eggplant?
4. we need a date soon.
I can’t wait till SPring!!! Spring in NYc is the best time of year : )
Your eggplant looks delicious. I’m addicted to eggplant…I’m coming over next time to eat some!! haha
xo
jocelyn
If you like chocolate mousse, I have a recommendation for the whipped cottage cheese: try mixing about 1/3 cup of whipped cottage cheese with 1 T unsweetened cocoa powder, a packet of stevia (or to taste) and a sprinkle of salt. Really chocolate-y and decadent!
Dang!! You have some beautiful food!!!
I loveeeee avocado sammys. We had them growing up with mayo, toms, lettuce, and toasted sprouted bread……..and I still crave them ALWAYS. Never tried it with cc though.
In fact, never really got into cc!! You make it look so yummy though- beautiful breakfast!!, so perhaps I should try it again?! I have always wanted to sample WHIPPED cottage cheese, but I can’t find it anywhere.
That japanese eggplant looks to die for!!!
HAPPY WEEKEND SARAH!!
you have the best eats ever- love the eggplant, i’ve been cravin that (randomly) lately!! & yes i love spring- beautiful weather= happy me!
xoxo
shelley
http://findinghappinessandhealth.wordpress.com
just bookmarked this page for the cottage cheese mess recipe, and the ‘cado lunch recipe, and the sticky rice recipe, and the eggplant recipe. Go write your own libro.
primavera rocks mi mundo. ❤
I LOVE spring! But I’m not liking how some of my beloved winter produce is double in prices now…like fresh brussel sprouts. So sad. 😦
By the way, did I ever tell you how much I LOVE your eats? They’re just so unique…and so interesting….and so YOU! Spunky and intriguing! Haha, and you’re keeping me on my toes with all the Spanish words. At least my AP Spanish is not to waste! 😉
dang girl, the eggplant and the asian salad looks so good. i love mushrooms!
As a cottage cheese whore, I drool. As a Japanese eggplant lover, I pine. And as a lover of sweet and salty, squishy and chewy, I bolted to my cabinet to try the sticky rice oatmeal. Holy. Hell.
<3333333
My first child is yours, if you'd want the squalling brat.
girl…
i swear i gain 15lbs everytime i check out your posts! you are such an artist! and after studying spanish 7 years i love to read your comments 🙂
– rebekah
Just tried the “sticky rice”…amazing!!!!!!!