Hello fellow foodies!

Welcome to yet another blog about food, and good food at that.

Case in point, lunch!  Sorry I have to skip over breakfast (a delicious bowl of rolled oats that I made with 1/4 cup vanilla almond milk and 1/4 of a ripe banana, topped with Honey Bunches Just Bunches, two strawberries and a tablespoon of mixed berry compote).  There were no pictures taken because I opened Norlin Library at 7 am and scarfed them too fast to document.

Back to lunch… Very blue (sad) blue plate

Enter delicious fresh salad topped with fresh fruit (dressing = balsamic, apple cider vinegar, salt and pepper), slow & low potatoes, and an unusual dessert!

Yes, that is Greek yogurt topped with 1/4 of a red velvet cake donut (Mom, you are a bad influence for buying me this!)

The sweet potatoes took half an hour but were so worth the wait.  Slice into 1/2″ wedges, brush with a little bit of Extra Virgin Olive Oil and salt, cook on 350 for 15 then on 400 for 15, turning half way through each 15-minutes baking interval.

Yummm (despite the yucky lighting, my kitchen bulbs are SO bright!)

Dinner to come after a bathroom clean down and a workout!