After burger sushi, pizza sushi and valentine sushi @papaya_asian now brings you creamy doughnut sushis ❤ Head to their newest BKC outlet for these beauties. In the pic- crispy veg sushi, asparagus nigiri, smoked avocado nigiri and doughnut sushi. @zkalra
Last night’s #glutenfree ramen batch made to last a few days and I’m VERY ok with that! 😋🍲
✔️Quick broth from foxandbriar.com ✔️Brown rice & millet ramen from @lotusfoods ✔️Chicken thighs
Mushrooms ✔️Carrots ✔️Cabbage ✔️Soft boiled egg ✔️Green onions, cilantro, jalapeño & lime garnish
Today on the Messy Counter Series: we prefer breakfast for dinner and that is usually stuff on toasts. Tonight avocado, poached egg, asparagus, green chili, lemon, feta, red pep, and spicy love bomb Calabrian pepper mix ❤️💣
And here we are, the INAUGURAL POST! No better way to start then reviewing my favorite wing in STL. 🍗Rating- 10/10
Restaurant: Circle 7
Wing: Fiery Honey 🔥🍯 The Circ 7 Fiery Honey Wings lived up to their expectations. The second they arrived at the table, I knew I was in for a treat. The glazey sauce along with the red pepper flakes truly give it a gourmet look.
You can never go wrong with a Circle 7 wing. The way they prepare the meat gives the skin a crunchy taste without being uncomfortably crispy to bite right into.
The Fiery Honey sauce is really what makes the wing. Every bite, you go through a spicy start, yet leaves you with an unexpectedly sweet honey delicious aftertaste. A dynamic duo that no ones seen since the Jordan/Pippen days.
Circle 7 Wings offer a good portion of meat, especially on the flats. That’s a big factor for me, I don’t like to be skeeted on the main reason I’m ordering the wing - the meat!
It’s a great switch up from your standard buffalo. Guaranteed to leave you wanting more. Comment below with your favorite wing in St. Louis! I’d love to check out all of your recommended spots.
Last nights dinner at ATX Cocina was out of this world! The food was outstanding and the service was impeccable! The decor was modern but comfortable and light and bright. Loved it all! It’s all about sharing and Dee and Ace and I were very caring with our sharing! Such a great memory with them in Austin this weekend!
Dinner was a complete hodge-podge, just like the whole day, BUT dessert was pretty satisfying. I took two small apples, peeled and diced. Mixed with 2 tbs FF sour cream (1), 2 tbs water, 2/3 packet of @truvia , and some cinnamon. I dumped all in a pot and simmered down until most of the liquid was absorbed. Then I topped with @breyers delights (3) and 2 tbs Lite cool whip (1). So this decadent dessert all for 5 points- which next time I may try Greek yogurt instead of sour cream! Inspiration for this totally came from making @thedailydoseofpepper Apple Dumplin' Bake last week bc it was absolutely amazing 🤤
“Failing to plan is planning to fail!” 👊
Preparedness coming to ya in the form of COBB SALAD... Ooooh yeah! 😛
🔹Grilled chicken breast
🔹1oz Fat free feta (0sp)
🔹Hard boiled egg
🔹@Hormelfoods fully cooked bacon (1sp)
🔹2tb @traderjoes fat free balsamic vinaigrette (1sp)
💫 Have a great night guys!!
Still feels like winter so I made chicken noodle soup tonight with Banza pasta. This chickpea pasta is higher in protein and with chicken breast this meal is very high protein and low in fat.
True story: when the Mr. 👨🏽⚕️🤵🏽 was still living in L.A. 🌴, and I was still working on winning his heart ❤️ through his belly, I spent $90 on fresh Alaskan King crab 🦀 to make the 💣bombest💣 (sic) crab 🦀 cakes his little Murr’land heart had ever experienced. So good were these crab cakes that I’m pretty sure some of his vows 💍 will be dedicated to them. (I kid.)
Aaaanyway, I don’t spend $90 on King crab legs on the reg, but I do love the texture of any seafood cake. One of my favorite ways to repurpose my salmon 🐟 leftovers is by making cakes.
🍽: I used ~6oz leftover salmon from yesterday’s meal (preseasoned with salt, pepper, oregano). Mixed it (cold) with 1 egg 🥚, 1Tbsp almond meal, about 2tsp @sirkensingtons Special Sauce 🧡 (can sub for homemade/W30 approved mayo), 2tsp chives 🌱. Form into flat cakes with your palms, and pan fry over med heat in avo/EVOO for about 4 mins per side. This is totally Whole 30 compliant as long as your mayo is.
Alright, now go make you some salmon cakes this fine Sunday evening! 🦀🐟
It started with a pizza late night Thursday... it continued with late night Chinese Friday... it dug even deeper with WINGS on Saturday night , and the cherry on top... a giant ass chipotle burrito, with queso& chips and CHEESE!
I haven’t gotten cheese in a burrito since I started weight watchers a year ago, nor have I had wings since then either!! So, it’s safe to say, I ate like a months worths of weeklies in one weekend. But, I haven’t done that in a year. And it was a hella delicious weekend.
But it’s time to get back on track. I’ve planned the week ahead, and I will not go over a single weekly. Nope nope nope 💃🏼💃🏼 This weekend was awesome, but I refuse to sink into my old habits and gained back the weight it took me almost a year to lose!
Rant over :) happy Sunday night everyone!! #weightwatchers#whatiate#accountability
Ever since I stated writing out my meals and spending just an hour Sunday making things, I've had so many less cheat meals through the week (still working on those weekends 🤦♀️). 🍳Knocked out my 5am meal (no thinking - just microwave)
🥚created a couple wrap it up and run to school meals
🥕made some delicious carrot cake muffins to indulge in
🍲zoodles bowls for those lunches where we're just feeling rushed
🗒all dinners and anything extra kill do beyond the fam listed out
That one hour saves my sanity, prevents me from over thinking it, and eating out of boredom.
In Japan, Gyoza are VERY popular- almost every restaurant has them as an appetizer. They are typically filled with pork, or sometimes a mixture of pork and shrimp. When @wildsunflowerchef last had them, the flavor inspired Eva to come home and create her own... #vegan version.
1 pack Gyoza or Pot-sticker wrappers
1 head #NapaCabbage shredded
1/2 large yellow onion sliced
1 carrot small dice
7 shiitake mushrooms diced
4 garlic cloves minced
1 tablespoon fresh ginger minced
1/2 teaspoon better than beef vegan bouillon
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
1/4 teaspoon ground black pepper
salt to taste
1/4 cup Soy Sauce
2-1/2 tablespoons honey or agave nectar
1/4 teaspoon sesame oil
1 garlic clove mined
1 thai chili pepper diced
The full recipe is listed on her blog and we really think it's worth checking out!
Last night's tea was the only vegan option on the menu at The Lincolnshire Poacher 🌱 it was aubergine chilli when it was very nice 🍆 I got a side of curly fries too because I do always worry these meals won't fill me 😁 with the curly fries it was perfect to keep me full for the scary journey home in the snow ❄