The beginning of the week is when I try to eat the most healthy: a lot of vegetables, some juicing, etc. Time to balance out all the sweets, fried foods, and other unhealthy eats from the weekend.

Recently, I was invited to try Evolution Fresh’s new line of green juices as part of their 3 Days to Green Movement campaign. The idea is to drink one of their juices a day for three days and you can visit their website to win various prizes (you get bonus entries for entering the upc code from the juice bottles). There are four flavors to choose from and each is made of over 1 lb of vegetables, has no preservatives, and contains less than 10 grams of sugar per serving.

The juices come in the following flavors: Sweet Greens and Lemon, Essential Greens, Organic Sweet Greens and Ginger, and Smooth Greens. I found mine at Albertsons for $3.99 per bottle (retail $4.99).

San Diego Restaurant Week is almost here again. This year it runs from January 18-24, and for the first time, it includes a Saturday.

Earlier this week, I was invited to preview the restaurant week menu at Prepkitchen Del Mar, which is part of the Whisknladle hospitality group. Whisknladle has always been one of my top picks for restaurant week because you get to choose from their entire menu, rather than just a smaller special restaurant week menu. The three Prepkitchen restaurants offer the same deal.

Local Mussels and Frites

The tender mussels were bathed in a garlic aioli broth that tasted both rich and light at the same time. Once we finished the mussels, Mr. K proceeded to soak slices of bread into the broth and when he finished off his bread, he just started to directly drink it.

Charred Octopus

This colorful medley of vegetables was interspersed with slices of smoky, tender octopus. It reminded me of a warm salad, which I really enjoyed.

These chocolate shortbread cookies are crumbly, buttery and practically melt in your mouth. They aren’t overly sweet either, which is how I like my shortbread cookies.

I thought I’d take a break from my usual photography style and practice some darker food photography again, especially since Mr. K bought me a lot of new photo studio equipment for Christmas. He bought me a stand that I can use to hang backdrops or sheets when I need to filter out some light and he also got me a grip which I can use for holding objects like when I’m trying to shoot spoons in mid-air. Now that I think about it, I think the gifts were as much for him as they were for me because I was always asking him to hold a sheet to filter out light, or hold the spoon steady so I can take the picture.

I actually made these these a few weeks ago, all the way back in 2014, but haven’t gotten around to posting them until now. Is anyone else feeling particularly sluggish at the start of 2015?