Meals Recipes About Me

Whole 30 Meal Roundups
My three photographed rounds of Whole 30:

   Whole 30 Winter Edition    Whole 30 Spring Edition    Whole 30 Fall Edition

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Barcelona Wine Tasting

July 22 Dinner, c/o Barcelona + Mac’s Beer & Wine

Ashley and I attended a wine tasting at Barcelona, where a rep from Mac’s Beer & Wine was hosting a tasting for Spanish wines. I may or may not have ordered a case of wines we tasted…..

Dream Cars: Innovative Design, Visionary Ideas

The High Museum of Art, Atlanta

A friend and I went to see the Dream Cars exhibit at the High and the cars were amazing! I’m not a big car fan, but I loved the idea of looking at conceptual ideas from years past. The red Chrysler was just bad ass.

  1. Chrysler Thunderbolt, 1941.
  2. BMW GINA Light Visionary Model, 2001.
  3. Pininfarina (Ferrari) Modulo, 1970.
  4. Bugatti Type 57S Compétition Coupé Aerolithe, 1935 (2007 re-creation).

Egg Salad Sandwich

July 19 lunch, c/o Starbucks.

Veggie Falafel Wrap

July 18 lunch, c/o Paris Bistro.

A new and cheap lunch place in a neighboring building. The cafe in my building is so expensive - glad to have an affordable option within walking distance in Buckhead.

Deli Case Sampler

July 15 dinner, c/o Whole Foods.

Starry Nights

July 12, Veritas Vineyards, in Charlottesville, Virginia.

A big group of Laura’s friends and I headed over to Veritas Vineyards to check out Starry Nights, a summer event series they offer where everyone picnics, drinks wine, and listens to music. We listened to Abbey Road, a Beatles cover band. 

Such a fun time! An outdoor picnic with wine? Totally in my element. And it was a gorgeous night for it.

I love visiting Charlottesville - I always feel more complete when I’m there. I know a lot of that has to do with the fact that I am with my best friend, probably the most authentic person I know. But there’s something so wonderful about that part of the country. If only I could find a comparable job there…


July 11 breakfast, c/o my bestie’s fiancé.

I’m in Virginia! My bestie from college is getting married later this summer and her bridal shower is this weekend. So I ditched work a little early yesterday and drove up. It’s a pretty long hike but the drive went well! 

I’m working from today. Elliott made everyone delicious smoothies before he left for work. Definitely a keeper, Laura.

Grilled Beef Taco

July 8 dinner, c/o Corner Taqueria in Smyrna.

Ginny, Ashley, Erin, and I got together last night to get geared up for Amanda’s baby shower - so exciting! Both Ashley and Ginny are near the Smyrna Market Village so I suggested Corner Taqueria for dinner.

Dinner was at 7pm, but by 5PM, I was ready to get out of work so Gin and I headed over earlier and everyone slowly trickled in. Lots of chips and dip later, I ate a single taco. I always overdo it when eating Mexican. Damn you, tortilla chips!

As the night wore on, I found myself overwhelmingly tired. Came home, brushed teeth, then bed immediately. Whew - work is taking all the energy out of me. I really look forward to the project I’m working on to be concluded!

Baked Pork Chops with Peaches & Onions

July 7 Dinner, c/o Amanda & Kevin’s house.

Amanda graciously invited me over to dinner at her new home in Smyrna. I was so excited to see her since I haven’t see her all summer - since Cinco di Mayo!! She and Kevin made a yummy baked pork chop dish with peaches. So good! Green beans on the side - very healthy meal!

We sat outside on the back patio - it was a beautiful night in a beautiful space. I love their place!!

Pan Seared Salmon with Roasted Asparagus on Sweet Potato

July 6 dinner, c/o my kitchen.

The salmon is leftover from last night’s dinner, so all I had to do was reheat it, which I did in my lil toaster oven at a low 200° for about 10 minutes, then I turned it up to 300° for another 5. What was medium rare yesterday was medium tonight - boom.

Incidentally, the sweet potato was also cooked last night (I followed this recipe), so I reheated it, along with roasting the asparagus (which I coated in herb-de-provence olive oil - thanks Amanda!), in the oven at 400° for 15 minutes.

Dinner was served in 20 minutes, bitches!