tutorial tuesday: 2 legit 2 quit [eating carbs]

Have you ever griddled a muffin? You should. I saw this done at Toast in Portland, OR and was utterly smitten.

It can be done with muffins made from scratch, a box mix, or bought from the grocery store bakery (I can barely wrap my brain around how wonderful this would be with those GIANT Costco muffins)! Just melt a couple of tablespoons of butter on a griddle or skillet over medium heat. Once the butter melts, cut your muffins in half (these ones are mini-muffins) and lay the cut side down in the butter. Rotate them every couple of minutes until they are brown and crispy. Move them to a plate and drop some powdered sugar over them through a wire strainer and VOILA! Griddled Muffins! It takes the flavor and texture up a notch, as well as makes the whole affair quite pretty.

I think the best flavors of muffins to do this with are blueberry, cinnamon, or lemon poppyseed. Granted, those are my three all-time favorite varieties of muffin.

Next up in our tour of all things carb-loaded is the best Italian Pasta Salad I've ever put in my mouth. Here's what you'll need:

• 1 pound rotini pasta, cooked and drained
• about 15-20 slices of salami, cut into small pieces
• 1 cup cubed mozzarella cheese (I used 4 cheese sticks!)
• 1 can black olives
• 2 cups cherry tomatoes, halved if large
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/4 cup red wine vinegar
• 2 tbsp lemon or lime juice
• 1/2 tsp honey
• 1 tsp sea salt
• 1/4 cup olive oil

In a large bowl, toss together the pasta, pepperoni, cheese, olives, tomatoes, parsley and basil. To make the dressing, whisk together the vinegar, lemon/lime juice, honey and salt. While whisking vigorously, slowly drizzle in the olive oil. Once combined, pour over pasta mixture to coat and toss. Store, covered, in the refrigerator. For an extra kick of awesomeness, add in a few cubes of frozen chopped basil (or a few tbsp on pesto) and let them thaw in it, then stir before serving.

Now go run a fucking marathon!! Okay?