Apple Basil Mojito from Cheeky Kitchen

Peach Mojito from Cookie + Kate

Sake Champagne Mojito from Marcus Samuelsson

Watermelon Mojito from Greer Loves

Huckleberry Mojito from MarxFoods

Rainier Cherry Mojito from Cookie + Kate

Blueberry Mojito from Sugar and Charm

(image credit: Karen Mordechai via Cup of Jo)

The meal, provided by Sunday Suppers and guest chefs Jewels of New York, was quite delicious. I mean, there was homemade nutella with sea salt for the love of all that is holy!

(image credit: Karen Mordechai) via Cup of Jo)

And the company, an assortment of creative women, was lovely and inspiring. (There’s me again in the stinkin’ pink sweater! And that’s Jenny Komenda of Little Green Notebook)

(image credit: Jamie Beck)

Thanks so much to Joanna for including me, to Sunday Suppers for the beautiful meal and location, and to Pinhole Press (who I already loved for allowing me to make my silly Christmas cards) for making the whole thing happen.

Garnet Pilaf from Sprouted Kitchen

The class consisted of about 12 people and was held in the ButterLane classroom. We split up into groups of about four and each group took care of one of the cupcakes and one of the frostings. The cupcake choices were vanilla, chocolate and banana and the frosting choices were vanilla, chocolate and cream cheese. I ended up at the banana cupcake table where we  took turns dumping ingredients in and watching the kitchenaid turn the ingredients into a beautiful banana batter. While they were baking we made the frostings and tried them all, several times obvie.

After all the frostings were made and the cupcakes were done baking the instructor spread them out on a big table and demonstrated how to frost the cupcakes and make the signature ButterLane swirl. She told us to set aside our best swirl attempt because there would be a contest and the best swirl-er would get a prize.

Well. You’ll never guess who won. That’s right not only did I come home with NINE delicious cupcakes but because I did the best job of nailing the signature swirl I also came home with a ButterLane gift certificate. Pretty talented lady, huh?

I want to thank CourseHorse for sending me to the class free of charge. It was a great time and I’d highly recommend it. Because I can bake, the class felt a touch basic however it was still a fun way to spend an afternoon. The only thing I’d say is bring a pal along because the more the merrier, right? It might even be a fun date activity. And if you live in the City definitely check out CourseHorse and see what classes pique your interest.

I’m eyeing this or this for my next learning adventure.

This Pimm’s Cup recipe seems perfect.

{image from pictures and pancakes}

Whole Wheat Pancakes from the fauxMartha

Blueberry Buckwheat Pancakes from Not Martha via The Kitchn

Oatmeal Pancakes from smitten kitchen

Gluten-free Banana Bread Pancakes from My New Roots

Peach Pancakes from Peanut Butter and Peppers

Ginger-Infused Pear Pancakes from The Kitchn

Maybe it’s my old(ish) age or it could be my infinite crunchy hippie liberalism, but in the past few years I’ve made a genuine effort to eat thoughtfully. And ever since my weight loss, that effort has been kicked into high gear. I am always thinking about the foods that I buy and consume. I enjoy trying to make healthy and wholesome choices. I don’t ever want to count calories or be crazy obsessed and turn into one of those people who has to bring their own food everywhere or can’t enjoy a meal at a restaurant. I believe that life is about balance and sometimes I need to eat Chick-fil-a. Or pie. Or a Snickers bar. Or steak tacos. (You get the idea). I genuinely like thinking about how to make sure I’m getting the healthiest, most beneficial and tastiest foods into my pie hole. And I will totally geek out over nutritional benefits. I love that stuff! So since I’m already doing this in my real life I’ve decided to start documenting my adventures here as I try to maintain a healthy, balanced diet with the obligatory occasional splurges. Don’t worry, I’ll still make a big deal about whatever ridiculous thing I’m craving. I mean I just wrote a entire post on milkshakes for goodness sake.

MY (totally loose and relaxed) RULES OF THOUGHTFUL EATING:

1. Eat clean, whole foods. Avoid anything processed.
2. Buy and eat organic, local, responsibly made and treated food as much as possible.
3. Maximize health benefits with my food choices. Make my food do as much as it can for me
4. Eat mostly produce.
5. Variety. Remember to mix it up. More variety means more nutritional benefits.
6. Give into the occasional craving but make sure it is worth it.
7. Enjoy food! (Just not too much).

p.s. The best milkshake I’ve ever had.

Layered Milkshakes from Kitchen Simplicity

Nectarine Mint Milkshakes from How Sweet It Is

Oreo Milkshake with Homemade Chocolate Syrup from Lil’ Luna

Almond Joy Milkshake by Spike Mendelsohn on Design*Sponge

Classic Banana Milkshake from Someday Spoon

Pumpkin Pie Milkshake from We Art Not Martha

Spicy Artichoke Dip with Cilantro
1 can artichoke hearts, roughly chopped
1/4 – 1/2 cup pickled jalapeños + some juice (adjust according to your personal taste for spice. I happen to like a lot of it).
1/4 – 1/2 cup fat free greek yogurt
handful of cilantro

Puree everything together in a food processor/blender. Enjoy. I threw some salt and pepper in at the end but I pretty much do that with everything I eat.

Amy’s Lentil Soup Funtimes
1 onion
3 carrots
4 celery stalks
5-6 shitake mushrooms
3 garlic cloves
1 tbsp tomato paste
1 tsp dried thyme
1/2 tsp dried oregano
1 bay leaf
a dash of hot sauce
1 and 1/2 cups lentils (rinsed)
3 cups-ish vegetable broth
kale (or whatever green just for an extra nutritional kick in the keester)
olive, salt & pepper

—-

1. chop first five ingredients and sauté in a big soup pot with olive oil for about five minutes
2. add spices and tomato paste stir and sauté for another minute or two
3. add lentils and vegetable broth, season well with salt and pepper
4. bring to a boil
5. simmer covered for 30-45 minutes, until lentils are done
6. add your green at the very end and cook for an additional few minutes or so until the green in somewhat cooked
7. eat two or three bowls and feel good about life because you are so healthy (and this totally makes up for those mini-cheeseburgers on Saturday night)