What I Ate Wednesday #42: My Current Loves

When I suddenly realized that it was time for another edition of WIAW, I also realized that I have unfortunately not been doing a great job of taking pictures of my food and also of switching up what I’m eating. So because I’ve been eating so much of the same, I thought I’d share the favorites that continue to reoccur on my plate.

Barr & Table What I Ate Wednesday WIAW Micheles Granola Pistachio Lemon Seasonal Fresh Beet Juice Avocado Tomatillo Salsa Protein Oatmeal Proats

[Breakfast]
I’m on an oatmeal kick again and I just can’t shake it [not that I’m trying to..] Here’s my favorite recipe as of late..

– 2 egg whites
– 1/2 cup oats
– 1/2 cup lite coconut or almond milk
– 1/2 cup water
– 1/2 banana
– Cinnamon. All of it. I love cinnamon

Toppings
– 1 tbsp nut butters [I usually do 3 tsps of different nut butters!]
– Sprinkling of granola; my go-to right now is Michele’s Pistachio Lemon.. it’s a seasonal flavor and SO good!

Cook the egg whites separately with a sprinkle of cinnamon and set aside. Add milk, water, banana, and cinnamon to the pot and mash the banana until it melts in. Add oats and bring to a boil, then simmer until almost cooked through. Add egg whites back in and combine. Pour into a bowl and top with nut butter, granola, and a little more cinnamon. I told you, I love cinnamon!

[Lunch]
Spinach and cabbage salads with tons of fresh veggies, turkey quinoa burger

, and the easiest guacamole in the world. I take 1/4 avocado and mash it up with whatever salsa I have on hand. Right now I’m using tomatillo salsa and it’s crazy good!

[Dinner]
We’ve been crazy busy lately [oh, weddings..] so dinners have been out a lot. Or just the usual roasted vegetables and whatever protein I can get my hands on!

[Snacks]
Pink lady beet juice [out of old coconut oil jars.. it’s normal]
– Apples
– Yogurt [Chobani.. duh]
KIND bars

Food for Thought

What are you current go-to foods or meals?

Pink Lady Beet Juice

Recently I’ve seen a lot of people talking about juicing. It’s definitely something that has intrigued me for some time, but the price tag on the juicers was not so exciting. Mom to the rescue! Luckily for me, my mom happened to have a juicer that she hasn’t been using so I was happy to take it off her hands. And now with this new, fun appliance, I had to figure out where to start.

Last weekend, Nathan and I went to our local farmers’ market and I got myself a fresh juice. And I watched very closely to what was being put into it. Ingredients noted and I was off! I put my own little twist on the juice and absolutely love it! [Though it did take a few adjustments here and there..]

Pink Lady Beet Juice

Makes three 1¼ cup servings

Beet Carrot Apple Ginger Juice Pink Lady Barr & Table

Ingredients
– 4 small beets & greens
– 2 large apples [I use fuji]
– 1 16oz package carrots
– 4-5″ english cucumber
– 1-2″ ginger root [Depends on how spicy you want it!]

Directions
Cut your fruits and vegetables as needed for your juicer and go! Feel free to adjust any ingredients to your taste.

Nutritional Stats
Per 1¼ cup serving

175 Calories  /  0g Fat  /  27g Carbs  /  27g Sugar  /  10g Fiber  /  4g Protein

Beet Carrot Apple Ginger Juice Pink Lady Barr & Table Fuji

Food for Thought

Have you ever made your own juice? What’s your favorite flavor combo? I’m always looking for new ones to try!

Happy New Year!

Well, it’s a good thing I didn’t make a resolution to blog more! So sorry to leave you hanging for the better part of 2 weeks. (Life, right?) So let’s catch up, shall we?

I was really looking forward to New Years Eve; my family always has a big dinner to celebrate with lobster and other wonderfully delicious treats. The peanut butter pie and peanut butter cups always call my name! I could never have too much chocolate and peanut butter. This year, however, was a bit different. My brother had to work on NYE, so we got together for lobster and mounds of peanut butter and chocolate on the 29th.

I made Gina’s Hot Spinach and Artichoke Dip which, like all of her other recipes, was a big hit! We also stopped at Lebanese Taverna to pick up a shawarma dinner for my non-seafood-eating fiance. The nerve of him! But since we were there, we decided we’d also get some baba ghanoush. They have one of the best around!

New Years Eve Dinner NYE Skinnytaste Hot Spinach Artichoke Dip Lebanese Taverna Mediterranean Baba Ghanoush Maine Lobster

We followed up the delicious appetizers with even more delicious LOBSTA! Sorry for the awful picture.. I was too excited to dig in to go grab my real camera 😉 I loaded up on my veggies and after devouring everything on my plate, went in for 2 lobster claws and some extra shawarma that we got for everyone to share.

And I must have been really excited to dig into dessert because I don’t even have a bad picture of that! But imagine.. creamy peanut butter pie with oreo crust.. and homemade melt-in-your-mouth peanut butter cups.. oh yea, and fresh fruit. YUM!

After indulging on Saturday, Nathan and I had plans to indulge, yet again, for the real deal New Years Eve on Monday. We went back to an old favorite, Annabel Lee Tavern. We started with cocktails and a chicken quesadilla. Their cocktails are on point, but I’d skipped the quesadilla next time. It wasn’t bad, just not anything special.

New Years Eve Dinner NYE Annabel Lee Tavern Baltimore Maryland MD Cucumber Gin Ginger Rum Cocktails Chicken Quesadilla

I had the Morella (my fave!)– Hendrick’s Gin, St Germain Liqueur, Muddled Cucumber and a dash of Simple Syrup. Nathan sipped on the Descent into the Maelstrom – Goslings Rum, Bacardi 151 and Ginger Beer. Goslings Rum and ginger beer are his jam. It’s a new-found love for him but he orders it whenever he finds it!

Dinner and dessert were phenominal, as expected!

New Years Eve Dinner NYE Annabel Lee Tavern Baltimore Maryland MD DuClaw Sweet Baby Jesus SweetBJ Crabcake Blackened Asparagus Roasted Duck Salted Caramel Crunch Cake

Before our food arrived, we finished up our first round of drinks and decided to split a Sweet Baby Jesus, or Sweet BJ, as Nathan called it. Hey, it’s the hashtag😉 This beer is a chocolate peanut butter porter, and like I said before, never too much chocolate and peanut butter!

I ordered the crab cake platter with blackened asparagus. Look familiar? That may just be because it’s my favorite crab cake ever. And coming from a Maryland-er, that means they’re doing it right! Nathan had the roasted duck, cooked to absolute perfection!

Finally, we treated ourselves to a slice of salted caramel crunch cake. Oh my gracious! I would get this time and time again if they continue to have it on their menu! A perfect meal to end a wonderful year.

We partied the night away right into 2013, which just so happens to be our wedding year! With it being just over 4 months away now, planning has started to pick up again. We’re both so excited for everything to come! So from our craziness to yours, we wish you a Happy New Year!

Barr & Table Happy New Year

Food for Thought

What did you do for New Years Eve? Did you go out to celebrate or stay in the comfort of your home?

What I Ate Wednesday #12 – Baltimore Restaurant Week

Baltimore Restaurant Week is one of my favorite weeks of summer. I guess winter too, but someone summer just seems better!

I absolutely love trying new restaurants and this is the time to do it. You get to taste 3 courses for $30, and if you choose the right place, you’re really getting a steal! Often, the restaurants on the list serve entrees ranging from $20-$40, so to add an appetizer and dessert to that makes it all worth it.

This time around, we decided to check out Salt. It’s a trendy little restaurant that we’ve been to before, but it’s been years. And while we usually use restaurant week as an excuse to try something new, we just couldn’t pass up the incredible menu.

Being that we went out on a Friday, the first part of my day is uber normal. Aka not so exciting. Except for this awesome pancake!

Barr & Table Chocolate Coconut Protein Pancake Earth Balance Coconut Peanut Spread PB Tone It Up TIU Bombshell Spell Bragg's ACV Apple Cider Vinegar

[Breakfast]

Chocolate coconut protein pancake topped with Earth Balance Coconut Peanut Spread, coconut, and cinnamon plus Bombshell Spell with ZICO. I’m absolutely obsessed with the coconut peanut spread. It’s like a little taste of heaven melted over chocolatey goodness!

[Snack]

(not pictured)
Apple

[Lunch]

(not pictured)
Mixed green salad with cucumber, tomatoes, onions, green bell pepper, carrots, zucchini, diced avocado, & chili sesame tofu. This tofu recipe is divine and so simple. I’ll be sharing it soon!

[Snack]

(not pictured)
thinkThin Creamy Peanut Butter Blizzard + a few pieces Almond Maple Pecan Snackle Mouth. The blizzard was a fun way to mix up my usual protein bar and the little chunks at the very bottom were so tasty! And the Snackle Mouth is really something special.. I was lucky enough to win a couple boxes and I hope to be featuring these (or some new products soon to launch!) in a giveaway very soon!

[Dinner]

The most exciting part of the day. Everything on the menu sounded absolutely phenomenal and we couldn’t make any decisions without asking for recommendations (of course!)
Barr & Table Baltimore Restaurant Week Maryland MD Salt Tavern Fells Point Primaterra Pinot Noir Red Wine Roasted Red Pepper Tapinade Bread Cool Vichyssoise Soup Dungeness Crab Pommes Frites Chive Oil
Primaterra Pinot Noir • Roasted Red Pepper Tapinade with freshly baked bread

Cool Vichyssoise Soup
Dungeness crab, pommes frites, chive oil

Country Pork Terrine (not pictured)
Pistachios, figs, dijon mustard

I went for the soup, Nathan for the terrine. We were both equally pleased with our choices and it was something new for each of us to try.

Barr & Table Baltimore Restaurant Week Maryland MD Salt Tavern Fells Point Grilled Swordfish Charred Gazpacho Vegetables Lemon Olive Quinoa Avocado Puree Crispy Creek Stone Farms Beef Belly Confit Ginger Glaze White Kimchi Asian Pears Spicy Sriracha Creamed Corn
Grilled Swordfish with Charred Gazpacho Vegetables
Lemon and olive quinoa, avocado puree

Crispy Creek Stone Farms Beef Belly Confit
Ginger glaze, white kimchi with asian pears, spicy sriracha creamed corn

The swordfish had been recommended to me by a friend and the side dishes sold me. It was delicious and I savored every last bite. But Nathan totally won. The beef belly confit was rich and savory with a slight sweetness from the creamed corn, which wasn’t all mush, as some would assume. If I went back the next day, I’d get the beef belly confit, hands down!

Barr & Table Baltimore Restaurant Week Maryland MD Salt Tavern Fells Point Key Lime Tart Coconut Meringue Blueberry Coulis Goat Cheese Donuts Lavender Honey Vanilla Sea Salt Coffee Ice Cream
Key Lime Tart

Coconut meringue, blue berry coulis

Goat Cheese Donuts
Lavender honey, vanilla sea salt, coffee ice cream

Finally, the best way to end a wonderful meal; with an even more wonderful dessert. I opted for the tart while Nathan chose the donuts. Really, he’d choose anything fried, but drizzled with honey and ice cream on the side? He couldn’t say no! They were fantastic, but I definitely preferred my key lime tart. It was light, sweet, and tart, and just the perfect ending to the meal.

[Summer Staples]
Fresh fruits and veggies. Not a day goes by that I don’t get my fill of all of the freshness that summer has to offer and Salt definitely feels the same way. All of my favorite restaurants are those that take advantage of the freshest ingredients available and plan their menus around that. Why offer farm-raised tilapia when rockfish are jumping?

Speak Up!

What would you have ordered? Are you a meat-and-potatoes kinda person or a sea-foodie?

Taking a Deep Breath

It has been a crazy two weeks and I’ve been a terrible blogger because of it. Between work and wedding planning, I haven’t had time to breathe, let alone blog! Meetings were lined up for every night last week after work and I didn’t get home before 9:30 pm. But there is definite progress that has been made and I have, however, had time to eat. Lots and lots of delicious food!

As the week winds down and I gear up for another weekend of wedding crashing (otherwise known as band shopping), I am finally catching a moment, albeit a brief moment, to take a deep breath. And to share one of my wonderful dining experiences from last week!

As an engagement gift from a few of Nathan’s friends, we received a gift certificate to Annabel Lee Tavern, a cute little local tavern celebrating the legen(wait for it)dary poet, Edgar Allen Poe. We’d never been there before so we were psyched to try it!

I started out with the Morella.

Annabel Lee Tavern Canton Baltimore Maryland MD Morella Hendrick’s Gin, St Germain Liqueur, Muddled Cucumber and a dash of Simple Syrup

Hendrick’s Gin, St Germain Liqueur, Muddled Cucumber and a dash of Simple Syrup

I’m a sucker for any cucumber drink so I knew I had to try this and I’m so glad I did. It’s a dangerously delicious drink that goes down far too easily!

We always ask for recommendations on the menu and as appetizers go, the nachos were hugely recommended. And when I say huge, I mean oh-my-gosh-we’ll-never-finish-that huge!

Annabel Lee Tavern Canton Baltimore Maryland MD Nachos with House-Made Pico de Gallo, Cheddar, Black Olives, Jalapenos, and Sour Cream

Nachos with House-Made Pico de Gallo, Cheddar, Black Olives, Jalapenos, and Sour Cream

Not only was every chip covered with cheddar cheese, there was another creamy cheese underneath all of that goodness that gave it an extra kick of something special.

After devouring a good portion of the nachos, we moved onto entrees. Once again, sticking to recommendations, I went with the Crab Cake Platter. Ladies and gents, I have found my new favorite crab cake. And as a native Marylander, that is hugely successful!

Annabel Lee Tavern Canton Baltimore Maryland MD Crab Cake Platter with Mashed Potatoes and Blackened Asparagus

Crab Cake Platter with Blackened Asparagus

It was all lump crab meat with very little filler just to hold it together. Cooked perfectly so that the outside had just the right amount of crispness and the inside was tender and creamy. And it was seasoned absolutely wonderfully. Served with blackened asparagus (I skipped on the mashed potatoes), it was nice and light and the perfect amount of food.

I immediately texted my mom to let her know that I’ve found the new crab cake place. It’s clearly very important in our lives.

And because we just weren’t quite full enough, Nathan made me get dessert. Alright, so all he had to do was say chocolate and I was sold. But you should be sold, too, for the Edgar Allen Pate.

Annabel Lee Tavern Canton Baltimore Maryland MD Edgar Allen Pate Tri-chocolate Pate served with Madeira Raspberry Sauce and Whipped Cream

Tri-chocolate Pate served with Madeira Raspberry Sauce and Whipped Cream

Our final course, once again, recommended, and for good reason! The perfect sharing size and a wonderfully decadent way to end a great meal.

And with that, I prepare myself to eat my way through the weekend and will bring you more fantastic bites soon! 🙂 And don’t forget to breathe!

Speak Up!

Any big plans for the weekend? Maybe hitting up your favorite local tavern?

Summer Salad with Peach Mango Dressing

I love summer and of course the deliciously fresh fruits that come along with it!

I’m always looking for ways to spice up my salads and after a nice grocery haul at the farmers’ market last weekend, I had the ingredients to whip up a light and flavorful side dish for dinner.

Summer Salad with Peach Mango Dressing

Peach Mango Dressing

Yields about 1 cup

Barr & Table Peach Mango Dressing

Barr & Table Peach Mango Dressing

Ingredients
1 medium peach
1/2 mango
1 tsp champagne vinegar
1 tbsp EVOO
1/2 – 1 tbsp honey to taste
Salt to taste
Pepper to taste

Directions
Slice up the peach and mango. Throw all of your ingredients into a food processor except EVOO. As the processor is running, slowly drizzle the EVOO into the mixture, allowing it to emulsify.

Be sure to taste as you’re adding the honey, salt, and pepper to be sure you get the right sweetness and saltiness that you’re looking for! It’s that easy!

Summer Salad

As far as it goes adding fruits and veggies to your salads, I always try to choose the freshest ingredients I can get. This week I was able to find strawberries, blueberries, raspberries, tomato, green pepper, cucumber, vidalia onion, and crisp green onion. The lighter flavors of the vegetables I chose really accent the fresh fruit!

Barr & Table Summer Salad

Toss it all together with a fresh spring mix (my favorite!) and top with dried cherries, sunflower seeds, and your delicious Peach Mango dressing.

Barr & Table Summer Salad with Peach Mango Dressing

Speak Up!

What are your favorite fruits and veggies of summer?