Corny Dinner

Be amazed as I make a veggie sandwich appear and then disappear right before your very eyes!

Lunch time magic.

Pretty impressive if I do say so myself. I minored in sandwich sorcery in college.

Plus a little protein and dessert tied up into a fun package; the last of a container of 2% Fage, a little pour of maple syrup and a sprinkle of homemade granola.

A little snacky as I finalized my list before heading out for some groceries late afternoon.

OK I’m kind of grossed out/embarrassed that “toilet cleaner” is visible on this list. Ew.

But first, a quick playground stop.

And a little breather as they waited for me to check out.

Dinner tonight was a blog inspired.

First, I felt motivated to try a new recipe from a fellow vegetarian, runner and blogger; Matt at No Meat Athlete.

For all the times I’ve looked at recipes and meals on food blogs and said to myself – “I am totally making that” today was the day I really meant it. Matt’s corn cakes looked like something we’d definitely eat here and given I had nothing planned for dinner tonight I was all over this.

I followed Matt’s recipe pretty closely – I even used (low fat) buttermilk – something I’ve never used before. I subbed canola oil for butter but beyond that I didn’t veer from the recipe. Corn cakes also meant I got to have some fun with my DuPont Flip It! pan.

Oh say can you see, corn pancakes embossed with an American Flag? My pancakes tis of thee!

I decided I was going to make black bean and corn salsa to top the corn cakes, enter blog inspiration #2.

I remembered Mary and Tina both commenting about a corn/jicama salad they made once and I decided to snag a jicama to add into my bean and corn salsa. YAY more fun with a jicama.

Dinner turned out great tonight on both the corn cakes and salsa fronts! I was so hungry for dinner I ended up eating two of these guys – Zak happily gobbled his up as well. A big thanks to Matt, Mary and Tina for all the inspiration tonight!

Now I’m off to say the Pledge of Allegiance and hit the sack.