Its almost Friday!!!
Which means tomorrow I get to drive back to Austin and see Ben 
The week has gone by so fast and now that its almost over I feel a sense of accomplishment. I guess the real test will come over the next 32 weeks of internship rotations.
In other news, all the craziness has thrown me out of the blogging groove lately and so I thought I would get back to my roots and write about food again!
This morning I had a little extra time before class and so I was able to indulge in a heavier breakfast than my typical banana and almonds.
Being spoiled with a plethora of health food grocery stores in Austin, you can imagine my excitement when I discovered that there is a GIANT Central Market next door to my school! Yay!!! As I roamed the produce isles I saw sugar plums on display. Curiosity got the best of me and I bought 3, one of which I finally got to eat this morning
It tasted almost exactly like a purple plum except for a weird stringy web of fibers in the flesh. It was pretty enjoyable though, maybe I’ll look up a recipe for sugar plum pie. Mmmm…
the Sugar Plum Fairy paid me a visit
To accompany my sugary friend, I toasted 2 slices of Ezekiel Bread and topped it with almond butter, bananas, wildflower honey, and a dollop of 2% Fage yogurt.
delicious-o
Did you know that “regular” honey goes through a heated processing to remove the honey from the comb? Unfortunately, the heat destroys all of the beneficial enzymes and other health promoting properties that are found naturally in the honey. Lame-o. This brand of honey, however, is unfiltered and uncooked.
wildflower honey
It was definitely the energy boost that I needed to start a long day of lecture.
Lunch was leftover couscous with sauteed sweet potatoes, onions, garlic, pepper, and tomatoes. Talk about some serious yum. Especially after the flavors have had time to congeal and sink into the veggies. Sadly, I have no picture 
I told you I was out of “the groove”!
The rest of the class day was pretty boring. We covered food safety which is very important, but it was more for the people who hadn’t taken the class before (I already have my certification). Luckily, after all that torture we got out a little early today (yay! for missing traffic!) and so I came back to the house and sat down to some Weeds (season 1) and leftover spaghetti with chickpea salsa that I found in the fridge.
spaghetti and chickpea salsa
I know it doesn’t look very appetizing but I took the picture after I had already eaten more than half of my serving! The chickpea salsa was a big hit last night. This recipe is easy-peezy:
- 2 cans chickpeas/garbanzo beans
- 2 English cucumbers (the small ones), sliced
- 1 cup cherry tomatoes, sliced
- 1/2 bell pepper, red or yellow
- 1/2 cup red onion, chopped (optional)
Mix ingredients together and dress with red wine vinegar, olive oil, salt and pepper to taste.
This salad tastes best when it is chilled.
Enjoy!
those are my in-laws plates!
Can you get this honey at HEB? Is it expensive? Are there any downsides to the honey not being cooked, such as bacteria or anything? David is curious.
Love ya and miss ya! Thanks for stopping in to see me last week. It was awesome to see you!
Lynn
YES! You can find this an other unfiltered brands at HEB. They are more pricey because removing honey from the comb w/o heat is much harder and very time consuming. To my knowledge there are no downsides to honey being uncooked. Heating is not required for sale like it is in dairy and freshly juiced products so there is probably nothing to worry about.