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!
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!
I am not sure what it is, but I have been seriously craving fish recently. Which is definitely not a bad thing! I didn’t want to get stuck making the same old fish dishes that I always do, so I was on a Pinterest search for some unique new recipe ideas. I found a recipe from Jamie Oliver that sounds too delicious not to try.
Hey, I warned you didn’t I? Another quinoa bowl. This one was especially satisfying because I used my first harvest of kale from my garden! No matter what you grow, it will always taste better freshly harvested from your own garden. No farmer’s market or grocery store can create that feeling of accomplishment that growing your own food can.
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!
Is is spring or summer? Sometimes, it is hard to tell up here. I have to say, I am torn about the title of this dish. Yes, the asparagus and peas are in season in the spring. BUT, where I live they are kind of in season all summer. In all reality, they are available year-around as well. Regardless, you should add this dish to your to-make list.
These longer days have been so great! I love getting up after the sun has come up and going to bed when the sun is just finally setting. For the most part, my vegetable garden is loving all the sun, too! Although, we have most definitely still had our fair share of rain here in the Rocky Mountains. I made this recipe on a lazy, rainy day a little while back.
There has been quite the trend going around the food world. I am sure many of you have heard the term Zoodles or of the new “spiralizer” gadget. It seems that people have discovered a healthier way to eat noodles- and I am on board. I was skeptical at first, but after trying them myself, I am officially a “Zoodle” fan. I, unfortunately, do not own a Spiralizer. BUT, I was able to create these delicious zucchini noodles on my mandolin. I just put in the wide julienne insert and adjusts the thickness to my liking- voila! I am excited to try some other vegetables!
We are back from our adventure to Panama! We spent twice as much money as we had budgeted, but we learned a lot about what we will do for our NEXT trip. This was the first time I have looked forward to returning from a trip. Don’t get me wrong, the trip was amazing… and two and a half weeks off work- awesome! But, for once in my life I have a job that I love and a home that I look forward to coming back to. Most of all, I was excited to cook for myself again. By the end of our two weeks in Panama, we had eaten enough onion rings, fish and chips and tacos for quite some time. I was excited to cook HEALTHY options!