It seems summer has slipped away from us already, but that doesn’t mean we can’t eat like it’s still summer! This Poke is a DELICIOUS twist on one of my favorite dishes. It is so easy to make and the flavors are so killer your Hawaiian friend will forgive you for changing a classic.
Summertime is Fish Taco season. With all the fresh wild caught fish coming into stores, it is the best time for us Colorado mountain folk to get our fix of fish. I usually use swordfish, cod or some other white fish for fish tacos, but this time I decided to splurge. Halibut has a much better texture than other white fish and makes a MEAN fish taco.
I have to say that poke might be the best thing about Hawaii. I ate SO much poke when I lived there. Since being back in the mountains, I hardly have eaten it at all. Until recently. Ben and I are trying a Pescatarian diet, so we have been trying to find new ideas for meals. Now I am hooked again. This recipe is SO easy and SO delicious. This is great for lunch by itself or for dinner served with cilantro-lime rice.
This spring has been SO nice! The weather has been awesome, which means we have been able to camp a bunch already! With all the climbing and outdoor activities it is important to have a breakfast that will set you up for success. This is another Pinsperation post, but the boats are just so cute you can’t be mad about it!
I have to admit, I am usually not a fan of one-pot meals. Why? Because one component of the dish is usually compromised to cook everything for the same time at the same temperature. This is not the case here. You will probably want to bake some potatoes or cook some rice to go with it, but everything in this one pot comes out perfect!
Do you ever find yourself scrolling through page after page on Pinterest? If so, do you also find yourself with a list of things that you “definitely have to make”, including home improvement projects? That is how I am too. Pinterest has created this strange world of adorable tricks and easy DIY projects that never used to exist. I, for one, am thankful for that. These egg-in-a-hole toasts were definitely inspired by all the crazy breakfast ideas you see on Pinterest.
So it has been over two months since my last vacation… Which naturally means I have travel fever! My friends and co-workers are currently traveling in or are going to: Japan, India, Thailand and the Philippines. Notice a trend? This has had me craving Asian food!
As the cool weather becomes more common, I find myself wanting to sit and sip my tea slowly. The idea of a big extravagant dinner is not always there. Sometimes it is better for the classics. Roasted chicken reminds me of my childhood. For me, it’s hard to beat a nice crunchy piece of chicken skin.
It is back-to-school time again. For me, that comes as a relief. It means that all the vacationers will be traveling back to their home states and Summit County will get a much needed breath of fresh air. I love shoulder seasons in Summit; it allows you to truly experience what a small county it really is. It also gives me some time to focus on creating fun new recipes, like this one!
Today I have an easy mid-week, HEALTHY Mexican meal for you. I love Mexican food- unfortunately, it is usually not the healthiest. My work is currently having a competition called Green Trek. You log points for different activities and healthy eating. So naturally, I have been trying to eat a bit healthier. And yes, I know I have been obsessing over quinoa bowls lately. That is because they are so easy and you can change up the flavors every time!