Simple pretty stuff that dance around in my head.

Like the summer flavors brought together within this salad. Juicy ripe watermelons, creamy avocado, annnnnddd lime + cilantro? Holy. I required one bite and I knew I had fallen in love.

Making this salad was a serious soul saver and a possible artery declogger. After consuming half of this 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 eating it meant I had developed to sweat my entire spirit from my yoga mat. Nevertheless those crazy pretzel-body twisting moves convinced me that I’ve officially learned how exactly to defy both gravity and substantial calorie consumption. No biggie.

I’m over my pie indulgence today. Mainly because watermelon and avocado equivalent a full offering of forgiveness. But simply so we’re clear, making vegan salads doesn’t suggest I won’t eat a crust full of buttery love. I just have to figure out how to visit one slice the next time. Probably. Possibly? Ugh.

Moving on. I’ve been coming across lots of fun finds lately. Observe?

I spotted this pumpkin pie martini in the menu at a restaurant the other day. Look, I’m about embracing Summer time flavors but I’ll never overcome my obsession with pumpkin.

Or martinis.

I’m also a cereal enthusiast. The peanut butter and Cheerio relationship is totally exercising for me. If you have any concerns with regards to in which and how to use italian stuffed zucchini boats vegetarian, you can contact us at our website. On the other hand, Cheerios always make me content. They will have a million tastes now, but where will be the pumpkin Cheerios?

Kidding… sort of.

Have you heard about this AMAZING cookbook? It’s filled with delectable baking quality recipes. It could be a really good Summer beach examine too. Just remember to clean your drool. Buy it. Seriously right now.

Oh I almost forgot, I need to tell you one very last thing!

I’m going to be competing within a cook-off this Weekend in Washington DC. So, if you live around the region, please come! I’m going to be creating a traditional chinese language dish with an inventive twist. It’s going to be packed with shiny, bold flavors and textures. Beverage and chinese language food… who could withstand?

You can purchase your tickets here Half of all proceeds go to charity.

If you’re finally ready to throw out the Easter sweets then this simple salad may totally be your savior.

1 seedless watermelon, trim into 1 inch cubes

2 cucumbers, peeled and slice into 1 inch cubes

2 tablespoons refreshing lime juice

1 tablespoon olive oil


In a big dish add avocado and drizzle with lime juice and essential olive oil and gently stir to coat. In a separate large dish, toss watermelon and cucumber together. Add the avocado combination on top of the watermelon and cucumbers. Sprinkle with cilantro and period with sodium and pepper to flavor.

Feel absolve to change the cilantro with mint or basil

Add in jalapeno for a bit of spice

Serve together with argula or spinach and increase tofu for a complete meal


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