So I’ve been making quite a few brownies lately. Last week I made matcha green tea latte brownies and this week it’s these dark chocolate and raspberry brownies.
And I don’t want to play favorites, but… these are my favorite.
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I have this issue at work. It has nothing to do with my coworker. It’s not the actual work or my bosses, although I could tell you a thing or two about both of those. It with our cafeteria. It’s amazing! Like fill up your plate till it’s embarrassingly overflowing with food.
It wasn’t always like this. They recently changed chefs and this new guy is not messing around. There’s a full salad bar and a salad of the day, grill, sandwich and wrap station, main entrée and vegetarian entrée tables, plus soup and fresh fruit. And did I mention it’s only three dollars!?!
I go in with good intentions. Just a salad and soup, maybe a half sandwich on a croissant. By the end I have so much food that I know there’s no way I’m going to eat it all. And an even worse feeling than knowing I got too much food is that you are going to throw away a good portion of it. That kills me!
My office is in a not-so-nice neighborhood of LA and I know there are tons of kids and families that would love this kind of spread every day and to throw any of it away breaks my heart.
The best way I can avoid overeating and, better yet, throwing away food is to bring my own lunch. I do really good some weeks and others I completely fail. If I don’t make up my lunch on Sunday for the whole week, it’s probably not going to happen. Unless we have leftovers from dinner. It’s too hard to come home, make dinner, blog, and try to make lunch for the next day. This week I wanted to make a hearty salad that would fill me up for the day but still be packed full of veggies and fruit and all kinds of good stuff. And I totally outdid myself. I am bonkers, crazy about this salad!
Love kale, quinoa and butternut squash all on their own, but throwing them all together creates such a crazy mix of flavors. I also added raspberries (love!), goat cheese, walnuts and dried apricots plus a little red onion for a kick. Seriously, I cannot get over it! The dressing is a simple mix of coarse-grain mustard, apricot preserved, EVOO, balsamic vinegar and garlic which completely compliment everything plus gives the quinoa a beautiful flavor.
I had it today and I’ll have it tomorrow (especially now since I had three chocolate chip cookies writing this post)!