Recipes {Citrus-Avocado Salad with Whole Foods Market}


Remember on Monday when I said I was going share the citrus-avocado salad to go along with the honey-pecan salmon?

Well I got the flu, and this blog post was in Canva-limbo.

I felt extra-bad when I saw Christopher made the salmon, and I hadn't shared this side.

Especially because I love this salad SOOOO much. 


Why do I love this salad? Well it isn't really a salad. It is filling, bright, and doesn't seem like a salad. It is more like a culinary illusion. 

This hearty combination of crisp citrus and buttery magic holds up for days. The acids from the fruit prevents the avocado from turning brown and it softens up the red onion. Besides being a salad I love to smash this into a nutty bread for quick avocado toast. Quick, because of how quickly I make it, and because of how fast I eat it.

For this kind of success you really need to get the best ingredients. That is why I head to Whole Foods (who kindly provided the ingredients for this post, but where I go for many of my grocery needs) when I need the ripest avocados and juicy citrus. If you haven't had a great grapefruit your life is filled with misconceptions. Head to Whole Foods and you will know it is the fruit of a 20-something, not the boring breakfast of your great aunt.


While Whole Foods did provide the groceries for this post, all thoughts and ideas are my own. I frequently shop atWhole Foods in the Pearl and rely on them for a majority of my seafood needs. I trust their sourcing, quality and customer service.



Recipe {Honey-Pecan Salmon with Whole Foods}

It is almost the end of January, which also means it is about time for people to fall-off the resolution train. Cookies are tempting, pizza is convenient, and wine is so necessary! Well I'm here with a delicious, satisfying and salty-sweet entree to keep you on track - and your hair luscious!

Recipe {Roasted Cauliflower with Dates}

I think it is safe to say that I am a rather adventurous at-home cook. I like to play with ingredients and combined flavors and textures. Sometimes that results in unattractive flops, but has a tendency to result in a repeatable dish. Most of the time these combinations are unplanned, and come from what is in my pantry and fridge. A pendulum of bountiful produce and canned beans.


Last weekend I was able to catch up with an old friend, and then Portland was hit with snow. Then ice. This city doesn't cope with the white stuff the way Montana does. Meaning everything was shut down, and I had zero motivation to go grocery shopping.



For this roasted cauliflower dish you won't feel like you are cutting back on indulgent food or starving yourself. The cauliflower is spicy and crispy, the dates are sweet and saucy, the almonds add crunch and depth the dish.



Roasted Cauliflower with Dates
1 Medium Head Cauliflower, Cleaned and cut into florets
8 Medjool Dates, pit removed and chopped
1/2 Cup Almonds
EVOO
1 Pat Butter
Cayenne Pepper
Salt

1. Preheat oven to 425. On a baking sheet lightly drizzle cauliflower with EVOO and dust with desired amount of cayenne pepper. Toss. Place in oven and set timer for 10 minutes.
2. At the 10 minute mark flip the cauliflower, and return to oven. Set timer for 10 more minutes. In a heavy bottomed pan, over medium heat, toast almonds. Add butter, or a drizzle of olive oil, and melt. Reduce heat to medium-low and add dates. Stir occassionally.
3. After 10 minutes remove the cauliflower and immediately pour the dates and almonds over. Salt dish. Eat immediately.

#ThursdayToursPDX {Healthy Living}

After a season bountiful in wine, puff pastry wrapped treats, and so many cheese dips it is time to reset. This means recalibrating sleeping habits, getting the heart pumping, and healthier eating. None of this means you have to give up going out to restaurants or entertainment. In fact, I would highly recommend eating out in Portland to get healthy eats and inspiration.


It is for these very reasons that the first #ThursdayToursPDX of 2016 is bringing you healthy living options. Judiaann Woo, the Director of Global Communications for Travel Oregon, and the entire Travel Oregon team are all about balance. Buttery pastries in the morning, scenic hikes in the afternoon. I think it is safe to say their motto might be, "Have your cake, and burn it off too!" - Something #ThursdayToursPDX is all about as well! 

Hello 2016!

Well hello there! It is so nice to see you in 2016. I must admit that I was happy to see 2015 go. While it was a great year, with so many wonderful experiences, it was also a draining and challenging spin around the sun. I had my fair share of heartbreak, trying work experiences, and stepped away from several friendships. (Don't let the last sentence fool you, I am still all kinds of hash brown blessed!)

For 2015 I had set out to try or experience one new thing every month. Over the first 7 months of the year, I did a great job with it. Then my emotions and calendar became completely overloaded, and I dropped the ball on the resolution of pushing myself in new directions. I was pushed, just not in the way I had hoped. Honestly, I felt as though my sparkle and energy were being sucked up on the daily by a freshly charged Roomba. I do believe it was a year for tremendous growth (and toughening up) as a person.


Which brings us to my 2016 'theme' - to be more mindful of my time. It is my goal to commit my time and heart to events, projects and people that just put a giant smile on my face. Instead of feeling like I am giving 30% to everything, I would much rather give 80% (because you know I like to keep it real, and 100% feels pretty lofty) to the people and projects in my life. And I really think that will mean even better content for the blog. 

And what are some of the mindful things I hope to do?

Go to Coquine - I've been trying to schedule a time since late-October, but haven't been able to get it on the calendar. 

Visit my sister in D.C.!


Go to Crater Lake! 

Take my parents to Ava Gene's in March!

Launch my new blog series Restaurant to Real Life!


What are your resolutions? Are you really successful at them? Or do you pick up the crisps come the 8th?