As it stands, breakfast is the most important meal of the day in terms of maintaining a healthy weight, but we feel dessert is the most important for mental health. Put the two together and you have the bananas foster french toast (pictured) at Mill Ave’s newest breakfast/lunch joint, Ncounter. Its nifty location right off the Mill Ave. Light Rail stop made it the perfect place for Phx Rail Food to cover and we’re actually motivated to try it. Finally, a trendy place to fill the hangover breakfast void of college
kids girls who used to wander Mill, dehydrated and starved, looking for a decent brunch that wouldn’t require major guilt exercise later. Veggie omelets, grilled wheat germ granola pancakes and a scrabble theme to keep the mind sharp? We’ll roll in around 11.
The lovely mother-daughter duo behind Goodytwos Toffee captured our hearts in an interview last April, so we were thrilled to hear they were moving to a bigger location via Chow Bella. The new digs (the original Herb Box location on Shea) has a bigger kitchen, offices and a generally larger air of success to help churn out sinfully delicious toffee to even more unsuspecting civilians. Better stock up because this is your last week to get the goods before they shut their doors and reopen in Mid-October.
Drooling yet? Well then maybe we shouldn’t tell you about the Quarterly Report on Skillet Doux. More mouthwatering pancakes, this time from Perk Eatery, Cheesecake from Corleone’s, thin crusted pizza from your Neighborhood Oregano’s, the Texas hamburger from David’s Hamburgers and Mexican Food and the egg croissant sandwich from Carmel’s Coffee all made the grade. You gotta read it from the man himself though and, well, you know why.
Finally, let’s talk about health food. We all know about “superfood” and how it allows you to leap tall buildings in a single bound, have x-ray vision and actually be on time for things, but what about food that tastes good? The vegetarian hippies at BLDG 25 know all about eating right which is why this recipe for a Sushi Salad bowl caught our eye. You just need these ingredients:
3 ½ Cups of cooked brown or wild rice (about 1 ¼ cups uncooked)
3 Cups of Sunflower Sprouts (or any other sprouts you’d like to use – I used an alfalfa blend)
1 Handful onion sprouts (or scallions)
4 Nori Sheets
Ginger or Shoyu dressing to taste
and the ability to follow these simple steps.
Until next week, stay food obsessed, my friends.