Sometimes it’s the simple issues in life which are the best.
Simple pretty issues that dance around in my head.
Just like the summer flavors brought together with this salad. Juicy ripe watermelons, creamy avocado, annnnnddd lime + cilantro? Holy. I got one bite and I knew I had dropped in love.
Making this salad was a serious soul saver and a possible artery declogger. After consuming half of the pie , my body wanted to punch me in the face. Do you know that feeling? That pie and I aren’t close friends anymore because consuming it meant I had formed to sweat my entire soul from my yoga exercises mat. Nevertheless those crazy pretzel-body twisting moves persuaded me that I have officially learned how to defy both gravity and substantial calorie consumption. No biggie.
I’m over my pie indulgence today. Mainly because watermelon and avocado identical a full serving of forgiveness. But just so we’re very clear, making vegan salads doesn’t suggest I won’t consume a crust filled with buttery love. I just have to learn to visit one slice the next time. Probably. Perhaps? Ugh.
Moving on. I’ve been coming across a lot of fun finds lately. Find?
I actually spotted this pumpkin pie martini in the menu in a restaurant the other day. Look, I’m about embracing Summer time flavors but I’ll by no means overcome my obsession with pumpkin.
I’m also a cereal fan. The peanut butter and Cheerio relationship is totally working out for me. On the other hand, Cheerios constantly make me happy. They have a million tastes right now, but where are the pumpkin Cheerios?
Kidding… sort of.
Have you heard about this AMAZING cookbook? It’s full of delectable baking formulas. Maybe it’s a really good Summer beach examine too. Remember to wipe your drool. Purchase it. Seriously right now.
Oh I almost forgot, I have to tell you one very last thing!
I’m going to be competing inside a cook-off this Weekend in Washington DC. So, in the event that you live around the area, please come! I’ll be creating a traditional chinese language dish with an inventive twist. It will likely be packed with shiny, bold flavors and textures. Beer and chinese language meals… who could withstand?
You can buy your tickets here Half of all proceeds go to charity.
If you’re finally ready to throw out the Easter desserts then this simple salad might totally be your savior.
1 seedless watermelon, trim into 1 inch cubes
2 cucumbers, peeled and slice into 1 inches cubes
2 tablespoons new lime juice
1 tablespoon olive oil
In a large bowl add avocado and drizzle with lime juice and essential olive oil and gently stir to coat. In a separate large bowl, toss watermelon and cucumber jointly. Add the avocado mix together with the watermelon and cucumbers. Sprinkle with cilantro and period with sodium and pepper to taste.
Feel absolve to replace the cilantro with mint or basil
Add jalapeno for a little bit of spice
Serve on top of argula or spinach and add tofu for a full meal
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