Apples with goat cheese is ok, but red peppers with goat cheese is freaking amazing.  It SO satisfied my sweet and salty craving today.  Also dark cocoa almonds are a gift from the heavens.  I ate about an eighth of a watermelon tonight and I have only one regret - that I have gone so long without it in my life.  Dessert?  Who needs dessert?  I want a giant bowl of watermelon and rhubarb and I don’t even need a fork.

Now that I’m finally able to do crazy bananas likeplan aheadandactuallyexecutesaid plans, life is a lot easier.  And my recipe invention mojo is back with a vengeance.  Last week, when I realized I was going to be working early a few days and I’d need a filling, high-energy, low-GI breakfast, I made these sort of mini frittatas in green pepper cups.  I put extras for later in the freezer and I just move them to the fridge the day before so they thaw, then pop them in the microwave for less than a minute.  They are a pretty fantastic breakfast if I do say so myself, and they pack a big nutritional punch without a lot of calories or money.  I think I worked it out that they’re like $1.65 to make one, and they are really easy to batch out for a week at once.  And they’re less than 250 calories.

Tomorrow I go into work late instead of early so I’m making a bunch of tamales (another great make-now-eat-all-week nutritional powerhouse.)  I fell in love with pork tamales in Honduras, but I’ll be making lean beef tamales and black bean-sweet potato tamales.  I like them spicy, so tonight I made a cooling salad to go with them that’s kind of a quick-pickled hybrid of salad, relish, and slaw.  It’s shredded Napa cabbage with grated radish, carrot, and zucchini, and it’s soaking in vinegar seasoned with salt, sugar, garlic powder and oregano.  When I eat it I’m going to toss some fresh chopped tomato on top and just OMNOMNOMNOM. While I’m at it, who wants me to post some recipes?