Behold the Tuna Melt

I’ve been inspired by these heirloom tomatoes and I want to involve every meal around them. Good thing the farmers market is coming up again on Sunday. (The last one of the season though 😦 )

Behold the tuna melt:

• Seven Grain bread
• Heirloom tomatoes
• Swiss Cheese
• Tuna
• S&P
• A bit of stone ground mustard

I always toast the bread first, then assemble the sandwich and heat it until its nice and melty.

I’m so excited for the weekend. Between the snow and the endless amounts of assignments this week I’m finally in the clear. No more 5 projects/test/papers on the same day. Hullllo November!

I’ll finally have time to get cookin’ on some recipes I put on the back-burner (I’m so full of puns today, eh?)

Hopefully this weekend I will get to some Salted Maple Vegan Rice Krispies, finalizing my homemade granola bars (which has been a looong yet tasty process) and a special Tofu and Tempeh Mole.

That should be enough to get me started!

x

Casey

Heirloom Tomato Toastie

 

So the week is half done and half of my sanity is subsequently gone. My body was really achy this morning from a combo of lack of sleep and stress (just guestimating here) Come Thursday I’m going to try to give myself some TLC. I’m not one of those people that can function on little sleep. I can’t pull all nighters.

Give me 8 hours and I’m golden.

Speaking of golden…tomatoes!  (awful segway – I’m realizing I’ve definitely inherited my fathers corny jokes)

Inspired by my awesome find of heirloom tomatoes at the farmers market. (You can eat these things like apples!)

Toastie: Seven Grain Bread, Vegemite, Swiss, Heirloom Tomatoes

First I toasted the bread coz I like it super crunchy.

Then I put a schmear of vegemite on the toast, sliced tomato, cheese and back in the toaster it went. Then topped it with pepper since the vegemite had enough saltiness to go around.

Nom nom nom. A fancier step up from the usual dalmation toast

Then it was off to the raw foods class. Theme : Mexican!

The class was super fun and informative. I learned a lot I did not know about raw foods and now it has me very excited to start using my new dehydrator. New meaning, awesome craigslist find for $30.

I’ll post a recap tomorrow (unless things get in the way. life can be crazy!)

With time to spare since my project was pushed back till Tuesday 🙂 I prepped my lunch for the next day so I could get 5 more glorious minutes of sleep time in the morning.

This is a combo I’ve been enjoying for weeks but have been holding out on you. 😉

The secret: greek yogurt and stone ground mustard.

The breakdown: tortilla, Fage, mustard, TofRoast (aka Tofurkey roast beef) laughing cow blue cheese, onion, spinach

Bam, great flavor combo. I like the blue cheese coz it goes well with the roast beef, but I’ve omitted it before. 

Favorite condiment(s) on sandwiches. Hit me! 

I love them all too much to choose, Vegemite, Bone Suckin’ Mustard Sauce, Horseradish Mayo are tops

x

Casey

Short and Sweet

 

So remember that photo uploading problem I was having before?

It’s ba-ack

If I was remotely good at coding, I would have my own website in a heartbeat.

Instead I have left overs.

Remember those Stuffed Peppers? The extra stuffing turned into a delicious topping for a salad over the weekend.

Topped with a dollop of greek yogurt.

Discovery : Vegemite toasties are even better when its super toasty.

It was so good I had to take a bite before I snapped a photo.

Mmm, want some?

Vegemite toastie: Half of an Ozery Bakery “One Bun” (a Wholf find) a schmear of vegemite and swiss cheese

Short and sweet today.

I’m overworked and underpaid. Love work, not so much on the school part.

But what do you expect when you intern at a nut butter company?

I’ve been working on scaling down my commitments, but a busy me is a happy me. Just maybe minus the textbooks and excel-a-thon that seems to be going on in all of my marketing classes.

Side note to the vegans: seriously if you haven’t gotten onto to these dark chocolate vegan peanut butter cups than we have a problem.

Previews of some up and coming recipes this week:

Plus a few granola bar recipes and donut recipes that will appear next week as I am finalizing a few details.

Hint: a new donut and granola bar recipe that mimic the flavors of an iconic Australian lolly


Do you like being busy?

Do you miss college? Or if you’re in school are you counting down the days till you’re done?

Does anyone else have senioritis this early in the year?

Okay I’ll hault the interview for now. Happy Tuesday!

x

Casey