(EDIT: So both my camera and my computer have chosen this week to crap out on me. Fabulous. Anyway, it’s midnight and I’ve been trying to upload photos for the past 2 hours. It’s not happening. So I apologize for the lack of pictures. Looks like it’ll be iPhone photos until I figure something out with camera or computer.)
I think I may have just eaten the official BEST cupcake I’ve ever had in my life. Banana cake, filled with peanut butter frosting, topped with chocolate buttercream and sprinkled with praline. Oh. My. Goodness.
Let me back up. Today was the grand opening of the new Whole Foods at Park Lane. It’s now the closest WF to my house… AND the largest in the Southwest.
It’s amazing. Lauren and I headed there this afternoon to check it out. The place was crazy crowded, but they had lots of samples and great deals on produce and meat. We probably wandered around for an hour and I still feel like I missed stuff (like the balsamic bar). I want to go back and explore once the hubbub dies down a bit.
Loved the blackberry “mojitos”- non-alcoholic, of course, though it still cracked me up to see a 3 year old little girl sipping one.
My favorite part? The cupcake bar, naturally. You pick a cake flavor, filling, icing and topping. I thought my head might explode. Luckily my friend Jessica was working at the bakery and recommended the banana-pb-chocolate combo. The cupcakes are pretty big (Brian and I split mine) and they’re generous with the frosting, too. Next time I’m trying the salted caramel buttercream- maybe on a carrot cupcake? I sampled the caramel buttercream and it was amazing.
Oh, and apparently there’s kombucha on tap, too, for those of you who like that stuff (cough*nasty*cough). Here’s a list of some the other cool features. I also bought a few new products to review for the blog. Chocolate Greek yogurt, anyone?
My meals were pretty dull today, so I won’t bore you with breakfast or dinner. BUT last night I did try out a recipe from the Clean Food cookbook: Crispy Sesame Carrots. I was picturing something like kale chips- but I have no idea where the “crispy” comes from because these stayed soft. Maybe I did something wrong? Anyway, you basically just saute the carrots in olive oil, then roast them in the oven with sesame oil and toss them with toasted sesame seeds.
Not crispy, but still good. I ate them last night by themselves and then today on top of leftover lentils and brown rice with roasted broccoli (topped with a little red wine vinegar).
We’re having a little trouble adjusting to the time change around here. I’m not exactly sure how you explain to a 3 month old that he needs to go to bed at 8:30, even though it feels like 7:30 to him. Hmm.
Hope everyone had a happy Monday!














































