While on my (short) summer break and in-between jobs, I decided to pick up a part-time position as a hostess at my favorite nearby pizza restaurant–which probably sounds like a death wish for someone who is both lactose and gluten intolerant. In truth, this particular restaurant holds a special place in my heart; it’s where my hubby and I had our first date. I can still clearly remember sitting at the bar with him, laughing awkwardly at everything he said and smiling shyly between bites of pizza. I thought then–and I still think now–that my hubby was so cute, sweet, and affable. Now, every time we go to that restaurant I’m reminded of how I began falling in love with my hubby on that first night. Continue reading →
I’m overwhelmingly thankful for all of those who bravely serve and protect this country so that we can safely enjoy doing what we love most, spending precious time with our friends and families–not just today, but every day.
As if we needed another reason to enjoy this holiday, it’s also the unofficial start of the summer barbecue season! I know many people will be celebrating the day by gathering with the ones they love and firing up the grills for backyard fun and feasting. As much as my hubby loves to grill, we’ll definitely be doing the same. Although my hubby likes to prepare most of the food when we barbecue, this Mango and Tomatillo Salsa is my contribution! It might not look like much, but this salsa is ridiculously flavorful and versatile! Continue reading →
For me, this Quinoa, Beet, and Blood Orange Salad represents what I love most about spring and summer: color!
Although I’m slightly obsessed with roasted beets and would gladly eat them every day, I’ve also recently developed a love for raw beets. While raw beets lack the subtle sweetness that develops in roasted beets as they caramelize in the heat, they possess a wonderfully earthy flavor and crunchy texture that’s just divine in salads. In addition to their flavor and nutritional value (they’re rich in B vitamins, manganese, and antioxidants), red beets also turn everything they touch a beautiful shade of fuchsia. This is bad for clothes and cutting boards, but great for food. (Seriously though, you might want to change into a ratty old t-shirt when it comes time to shred the beets. Consider yourself warned.)
When I was in college, I ate Taco Bell all the time. I mean all the time. Back then, I was poor, lazy, and didn’t think much about my health. Now, well, I’m still poor and I still have a tendency to be lazy, but I’m much more concerned about my health. And let’s face it, while Taco Bell is cheap and easy, the greasy, high-fat foods they offer are not the best if you’re watching your waistline or your cholesterol level.
Since today is a special day–Cinco de Mayo–I thought I would come up with a tasty, Taco-Bell-inspired lunch that is made from healthy ingredients, easy to prepare, won’t break the bank: Mexican Ensalada Pizzas. But first, I thought I would share some of my other favorite Mexican dishes:
After feeling sick for the past week, I’m so thankful to be able to say that I’m finally feeling better! Woohoo!
Whatever bug I contracted, it was extremely vicious and completely knocked me off my feet. I spent four full days doing nothing but lounging on the couch and in my bed trying to sleep as much as possible–which might sound like a nice vacation, but I was in too much of a coma to actually enjoy it. Honestly though, I needed the rest. I’ve been burning the candle at both ends lately and I have a feeling that this was my body’s way of reminding me–of forcing me–to slow down and take better care of myself. I find it easy to forget that while exercising regularly and eating nutritious foods are important, those are only 2 ingredients in the recipe for overall health. Getting proper sleep and avoiding stress are equally important. So, to the bug that thoroughly kicked my butt: you stink, but thank you for helping me calm the heck down.