What I'm Eating

Trader Joes Apricot Mango Greek Yogurt - So yummy! It's big enough that it can last for 2-3 snacks or breakfasts, and the container is a really nice size to re-use in transporting other snacks.

Kind Bars - These nutty, fruity bars are delicious! They were on sale at REI, so I got a box of the mini bars to keep in my bag and my desk. Actually, I just ate Almond & Apricot Bar.

Post-workout foods - Smoothies can be great, but sometimes I really want to bite into something with some crunch, carbs and chocolate! I've been putting in a bowl: Greek yogurt, Kashi Go Lean or Heart to Heart, or Nature's Path Organic Heritage O's, strawberries and dark chocolate chips. So good when you're starving after a long bike ride, swim or run!

Fish - Costco in Seattle has wild Alaskan Sockeye, and we were gifted some fresh trout last time we went up to the lake. Line a cookie sheet with tin foil, place the fish on it and brush on some olive oil and melted butter, sprinkle salt and pepper on it, and lay some lemon slices on top. Then put it in a 350 degree oven for 10-20 minutes, depending on how big the fish is. Check it often - you don't want to overcook a beautiful piece of fish! Throw in some potatoes tossed in olive oil and salt and pepper a little earlier, and some asparagus with olive oil at the late minute. Boom! Easiest, most delicious summer dinner ever.

Rhubarb - I made the rhubarb cake mentioned earlier - it was good, but not a winner I'll keep in my permanent recipe binder. I did have great success with individual strawberry rhubarb crisps recently, though. I had a little bit of rhubarb and strawberry in the fridge, and I wanted to make a dessert. It wasn't enough for a whole pan of crisp, though. I sliced up the strawberries and rhubarb and filled four ramekins, then sprinkled about 3 tablespoons of sugar over each, and then topped each with a little bit of crumb topping (I had some leftover from the crumb topping for these muffins, or you could just make a new, small batch) I baked them in the oven at 350 degrees for about 25 or 30 minutes. We topped them with (homemade) vanilla ice cream. YUM. I still have some rhubarb in my fridge - I'm thinking PIE. Why not go classic?

I wish I could talk about plans for exciting Fourth of July theme dishes, but we'll be out of town all weekend! I've been craving cole slaw, so I would definitely be making that along with some kind of red, white and blue theme dessert that involved cake, blueberries and strawberries. Maybe next year. We'll still be able to eat a burger and watermelon, and drink some beer on the Fourth - so we won't be totally un-American :). Happy Independence Day!

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