Simple pretty issues that dance around in my head.
Like the summer flavors brought together in this salad. Juicy ripe watermelons, creamy avocado, annnnnddd lime + cilantro? Holy. I took one bite and I knew I had dropped in love.
Causeing this to be salad was a significant soul saver and a possible artery declogger. After consuming half of the pie , my body wished to punch me in the facial skin. Have you any idea that feeling? That pie and I aren’t friends anymore because consuming it meant I had fashioned to perspiration my entire spirit out on my yoga exercises mat. However those crazy pretzel-body twisting moves persuaded me that I have officially learned how exactly to defy both gravity and substantial consumption of calories. No biggie.
I’m over my pie indulgence now. Mainly because watermelon and avocado similar a full serving of forgiveness. But just so we’re very clear, making vegan salads doesn’t imply I won’t consume a crust full of buttery love. I simply have to figure out how to stop at one slice the next time. Probably. Possibly? Ugh.
Moving on. I am coming across lots of fun finds lately. Observe?
We spotted this pumpkin pie martini on the menu at a restaurant last week. Look, I’m about embracing Summer time flavors but I’ll never overcome my obsession with pumpkin.
I’m also a cereal lover. The peanut butter and Cheerio marriage is totally exercising for me. On the other hand, Cheerios generally make me happy. They have a million flavors today, but where are the pumpkin Cheerios?
Kidding… sort of.
Have you heard of this phenomenal cookbook? It’s filled with delectable baking formulas. Maybe it’s a really good Summer beach read too. Remember to clean your drool. Purchase it. Seriously right now.
Oh I nearly forgot, I need to let you know one last thing!
I’m going to be contending in a cook-off this Weekend in Washington DC. Therefore, if you live around the area, please come! I’ll be developing a traditional chinese dish with an inventive twist. It’s going to be packed with bright, bold flavors and textures. Ale and chinese food… who could resist?
You can buy your tickets here Half of most proceeds head to charity.
If you’re finally prepared to throw out the Easter desserts then this simple salad might totally be your savior.
1 seedless watermelon, cut into 1 inch cubes
2 cucumbers, peeled and trim into 1 in . cubes
2 tablespoons fresh lime juice
1 tablespoon essential olive oil
In a big bowl add avocado and drizzle with lime juice and essential olive oil and gently stir to coat. In another large bowl, toss watermelon and cucumber collectively. Add the avocado combination together with the watermelon and cucumbers. Sprinkle with cilantro and time of year with salt and pepper to taste.
Feel absolve to replace the cilantro with mint or basil
Add jalapeno to get a bit of spice
Serve together with argula or spinach and put tofu for a full meal
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