In living color

I can be kind of embarrassing. I know it. I accept it.

Usually, in considerations for my friends and family, I try to act at least remotely normal when I’m in public. But, sometimes I just can’t help but reveal my true dorkiness.

This is especially true when it comes to food.

Although I love cooking at home, there is always something special about going out for a meal. I’m awed by the artful presentations, the unexpected flavor combinations and the vibrant colors.

“Oh my gosh, look at that! Have you ever seen such an impressive dish?” I say, as my company rolls their eyes and dig into the actual food.

It’s just true what they say: I eat first with my eyes and then with my stomach.

Although I enjoyed Germany, the general color palette of food is light brown or dark brown. The food would taste different, but it would often look the same. In time it just got boring…

To make up for it, these past few days, I’ve been trying to pack color and into my meals.

A few examples and a recipe…

Consumed: Green Monster with vanilla yogurt, 1/2 banana, 1 T PB, ice cubes and “Fruit Not Fat” granola.

Consumed: Noodles and Co. trio with Bangkok Curry, tofu and small side salad.

He wants to roll his eyes, but instead he puts on a good face…

That’s why I like him.

Consumed: Blueberry overnight oats with vanilla yogurt, 1/4 oats, 1 t Chia seeds, frozen blueberries, granola and PB2.

Rainbow Sweet Potato

Ingredients:

• 2 ears fresh corn on the cob
• 1 can black beans
• 2 medium tomatoes
• 1/2 onion
• 2 T cilantro
• 1 T EVOO
• Juice of 1 lime
• Salt and pepper to taste
• Sweet potatoes

Directions:

• Steam corn on the cob. Allow to cool slightly, then slice off corn kernels.
• Thoroughly rinse black beans. Dice tomatoes and onion. Shred cilantro.
• Combine everything, expect the potatoes, in a large bowl. Refrigerate.
• Meanwhile, cook sweet potatoes either in the oven or in the microwave. I baked my potato in the microwave by piercing it with a fork, wrapping it in a paper towel, heating on high for 4 minutes. Then feel the potato to see if it needs to be cooked more. Bake for another 2-3 minutes, if necessary.
• Top each baked sweet potato with 1/2 C corn-bean mixture.

This is one of my favorite summer dishes, but it also transitions well into the fall.

Question: Do you appreciate the presentation of food, or do you go more for taste?

I really love the aesthetics of food. But, even the most beautiful dish is going to be a failure if it doesn’t taste good!