Hi and happy Tuesday! It’s the most beautiful morning here in Charlotte. It’s 73 degrees, sunny and the humidity is low. It was like this yesterday too and I went for an awesome four mile sunset run to soak it all up…before it’s 97 degrees again on Friday. This is how we roll in the south and I love it! Random cooler days during the summer, random 70 degree days in the dead of winter. (And isn’t it funny that 70ish is both the “cool” and the “warm” temperature! :))
Apparently I need to move to Southern California if I wan to enjoy this weather all the time. What do y’all think? I don’t know if I’m cut out to be a California girl? It is my lifelong dream to live somewhere where it never gets cold. I’m telling you…that yoga/fitness studio in the Virgin Islands might happen one day…
So it’s been over a week since I’ve shared any recent eats (although I’ve sprinkled some into other posts) so here’s a rundown.
I don’t even take photos of my smoothies every day anymore. It’s repetitive and they’ve been more brown than green lately due to the combo that I can’t get enough of. Literally every day I’m drinking…
1 frozen banana
1/2 cup frozen blueberries
3-4 frozen figs
Big spoonful of chunky peanut butter
2 cups spinach
1/2-1 cup almond milk (depending on how I want the consistency…lately I’ve wanted more milkshake than runny)
1/3 cup 2% plain greek yogurt (let me take a moment to promote 2% greek yogurt over nonfat. SO MUCH BETTER in taste and texture)
It’s an addictive combo.
I have been back on the lunch bowls. This was spinach and arugula tossed with basil infused olive oil and sea salt and then topped with quinoa, tomatoes, avocado, feta, lemon pepper deli chicken, hummus and greek yogurt.
I packed this one to take to the office with me. These bowls hold up well to sitting for a while without getting soggy. This was TJ’s Cruciferous Crunch, cucumbers, tomatoes, avocado, leftover roasted squash and eggplant, feta and then drizzled with aged balsamic and olive oil.
Lots of Mexican-inspired dinners lately!
While we’re talking bowls, I made a burrito bowl one night last week that was pretty delicious. Trader Joe’s Cruciferous Crunch with sauteed chicken and hatch chili peppers, quinoa, tomatoes, avocado, queso fresco, salsa and a fresh lime.
Chips and guac at dinner out with a friend.
Along with this salad of chopped romaine, jicama, avocado, corn, chick peas, queso fresco, tomatoes and grilled shrimp.
And then I got on the Mexican train at home and made chicken and green chili enchiladas from scratch at 7:30 a.m. on Monday after my AM training clients. I knew it was the only time of the day where I could block out an hour to make the recipe.
Sorry for the less than stellar iPhone photo but I took the enchiladas over to a friends house to eat while we watched the Emmy Awards. I cooked some black beans and corn on the side. I used this recipe from Tyler Florence and ended up making a bunch of changes to it. I’m not going to blog the recipe because I don’t think it’s perfect quite yet but they were really good. The best part was homemade salsa verde!
Non-Mexicanish eats include lemon parmesan salmon. I usually cook salmon once a week. I buy frozen wild caught individual portions at Whole Foods. They defrost really quickly. I take them out and put them in water while I walk Sullie and they’re ready to go when I get home 30-45 minutes later. I love salmon for its health benefits, versatility and ease of preparation.
And finally, leftover pizza with ranch and a salad on the side . I must confess that one of my favorite guilty pleasures is to dip pizza in ranch. If you haven’t tried it, you’re missing out!
Favorite Mexican dish? I can’t decide between chips and guac, fish tacos or enchiladas!
Pizza + ranch? Yes, no, never tried it?