Where's the Beach?

Big confession: I don't like avocados. I think it's more of a texture thing than just the flavor. I've tried over the years, I really have. If I can hide them away smashed into other flavors, then I may be able to eat a small sliver. But, I know that they're really healthy with healthy fats, vitamins, potassium and amino acids. Research has shown that eating avocados can reduce risks of several types of cancers, lower your cholesterol and are good for heart health.  Jason loves avocados and has been using them often lately. I decided I'd give them another shot in the form of a dressing or sauce. Avocados, in my mind, go with salsas. Ok, not that I eat them with salsas myself. But, this was my train of thought.  I had several tomatoes on hand that needed to be used, some frozen corn and canned beans. I often make a black bean and corn salsa/salad during the summer so I just ran with that general concept for flavors and textures and came up with a Summer Sa...

Happy Friday Eve (aka Thursday). I wanted to do a round-up of some of the things I've been enjoying lately. I used to share a good deal more about my daily life - meals, workouts, even books I read. So, today I thought I'd go back to that and share a little insider info. Eats We've been enjoying lots of salads lately. I guess salads tend to go hand-in-hand with summer.  1. Grilled veggie salad - pretty much any grilled veggie with either tempeh or tofu. 2. "Steak" summer salad - used Gardein Beefless Strips and mixed with corn, black beans, jalapenos, tomatoes, bell peppers, lime juice, apple cider vinegar and spices. Also great in wraps. 3. Green Bean, Potato, Tofu Salad with Dijon Dressing - I plan on posting this recipe next week. It was inspired by a friend who makes a similar salad for us. Reads I'm a big reader and love spending lazy Saturday and Sunday afternoons sitting outside reading. I typically read for an hour or so mos...

Eat Your Veggies Salad I'll start with something lighter before moving on to the nitty gritty. Last night I decided to roast up the beets and butternut squash I had on hand. I had originally wanted to use the beets to try to recreate a salad I had out, but decided I wanted to do more of a roasted veggie salad. What ended up happening was a concoction of roasted beets and butternut squash with wheat berries (was going to us quinoa but was out), chickpeas, spinach, Honeycrisp apple, feta, and an orange vinaigrette. The vinaigrette started off with orange juice, rice wine vinegar, balsamic vinegar, agave, salt, pepper, olive oil. Jason took over and added in minced shallots, Dijon mustard, garlic powder. The apples did take it more towards a warmer weather dish, but the veggies were still warm as were the wheat berries. I did like how the apples added both crunch and a hint of sweetness to help offset the earthiness of the beets. I am glad I went with the wheat berries. ...