Peanut Butter, Banana, & Chocolate Green Smoothie

It’s officially FALL everyone (yayyyy!!!)!!!!

And, is the weather ever feeling like autumn here in Seattle.  On Sunday (first day of fall) a big storm blew into Seattle causing rain showers and crazy amounts of wind.  The temperature has dropped as well so now the air has a little crisp fall bite to it.  I can officially start parading around in sweaters and these new fall booties that I am loving!

The rain and wind did not stop Lee and I from enjoying the weekend and celebrating the new season.  This weekend we spent some time in our (almost) new neighborhood.  We are in the process of moving to new digs a few blocks down from our current spot in Capitol Hill.  Right now we live in a slightly more residential area on the Hill, but our new place will be much more in the heart of urban life.

We walked down to our new ‘hood and grabbed some Pumpkin Spice Lattes at our favorite coffee place in the area, Espresso Vivace.

Yum!  The perfect blend of espresso, milk, and pumpkin spice goodness.  And, check out that foam art!

After we fulfilled our caffeine quota for the day we hit up the Broadway Farmer’s Market which will be less than a half mile from our new home.  While I absolutely love and adore Seattle’s iconic Pike’s Place Market it will be nice to have a farmer’s market much closer to us!  Also, I feel like some of the neighborhood market’s have more local farmer’s selling their wares vs. a grocer.

Check out this awesome produce! I love all the colors of fresh veggies and fruit!

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While we were shopping around we also grabbed some quesadillas from a local vendor.  These were not your normal, run-of-the-mill quesadillas, however.  This guy grabs a bunch of veggies from the market itself, grills up and sautés them, tops them with cheese, and folds it into a tortilla.

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Awwww- market goodness!

I was so tempted to buy these gorgeous sunflowers as well, but our hands and bags were already stuffed.  Next time!


After our market splurge we headed over to the new place to get a lay of the land.  And, boy, did we ever love the view from the land!  Here’s a picture from the community rooftop deck on our building.  I think we will be spending just a little bit of time up there!


After our “Sunday Fall Funday” we came home and I got to work on getting ready for the week.  I like to prep everything as much as possible the night before a workday and this also includes breakfast!  My go-to breakfast lately has been smoothies.  They are so easy to make the night before, put into the fridge, and then drink on your way to work or while you are getting ready in the morning.  My current favorite smoothie was inspired by this post by Iowa Girl Eats.

Warning- this smoothie is GREEN!  Green, but oh so tasty and good for you!  The green color comes from the spinach loaded into this breakfast treat.  I know what you are thinking- “Spinach? In a smoothie? Sounds like a gross health food drink!”  Trust me, you do not taste the spinach at all!  My version of this smoothie just tastes like a delicious chocolate, banana, and peanut butter shake.

Here’s how you start the smoothie.  First, make sure you have some frozen bananas on hand.  What I usually do is buy regular bananas, chop them up into small pieces, put each individual banana into an individual plastic baggie or other small container, and then pop into the freezer.  You need 1 banana per smoothie so this way you can just take out the exact amount you need from the freezer.

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Add your frozen banana first to the blender:


Then add in Chocolate whey protein powder.  I use this protein powder because I think it has the best overall taste and nutritional profile (24 grams protein per scoop!).  I usually use about a half scoop in the smoothie.


Next, add in a squirt of honey, 1 tbsp peanut butter, 1 tbsp “unsweetened” cocoa powder (I like Hershey’s Dark Chocolate), and then 1/2 cup Fage 0% Greek Yogurt.  Feel free to use whatever yogurt you like, but I love Fage 0% due to the fact it’s so low in sugar and so high in protein!  Also, definitely do not forget the cocoa powder- this makes the smoothie extra chocolatey tasting!

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Now, add in 1 cup spinach to the mix (don’t be afraid!).  And then add in 1 cup milk (I like to use Unsweetened Vanilla Almond Milk).


Now it’s time to blend all those goodies together!  Blend on high until you no longer see any green pieces and everything is a nice uniform brown-green color.


I like to make these the night before and pour them into my favorite Blender Shaker bottle.  I just pop it into the fridge and then take out the next morning to enjoy.  In my smoothie experience this is the best kind of smoothie to make the night before- it tastes just as good the next day!

Just grab and go and head out the door with your healthy breakfast meal!


Now, go take on the world armed with this delicious spinach smoothie!  Happy Monday all!

Peanut Butter, Banana, & Chocolate Green Smoothie

Adapted from Iowa Girl Eats

Makes 1 Smoothie


– 1 frozen banana

– 1/2 scoop chocolate protein powder

– 1 tbsp unsweetened Cocoa Powder (I like Hershey’s Special Dark Chocolate)

– 1 tbsp Peanut Butter

– 1 squirt honey (about 1/2 tbsp)

– 1/2 cup Fage 0% Greek Yogurt

– 1 cup spinach

– 1 cup Unsweetened Vanilla Almond Milk


– Add in ingredients (in order as listed above) to a blender.  Blend everything until smooth and enjoy!

Caramel Apple Cookies

Happy Friday everyone! ☺

Woo hoo! We made it through the workweek in piece. Well, kind of in one piece. My body is ridiculously exhausted from starting yoga this week. Also, yesterday I completed TWO workouts in one day. I started the day off with an early morning boxing class with Lee and then rounded out my evening with hot power yoga (with some cupcakes in between!). I was very tempted to skip the yoga last night (especially after the cupcakes), but I remembered my original challenge to do yoga at least 5 times per week and pressed onward (or downward facing dog-ward).

Plus, this provided a little extra motivation to get that additional workout in:

Seattle-Sun: Caramel Apple Cookies

Thursdays have become “Treat Day Thursdays” around our house. I love to bake and love eating baked goods and desserts even more. However, I do not like having an endless supply of desserts and baked goods lying around our house all week long. In addition to my yoga challenge I am trying to limit the amount of times I have dessert/sweets to 1-2 times per week (preferably on the weekends). When I bake on Thursdays Lee usually takes the majority of the goodies to work with him to win over his co-workers and then we can just keep a small amount to tie us over on the weekends.

Total win-win.

This week’s baking was inspired by my absolute obsession with all things fall right now (as evidence by this post.). Pumpkins, squash, cranberries, and APPLES. I really wanted to bake some sort of apple cookie and landed on the perfect recipe here. These are called Caramel Apple Cookies, but should almost be called Apple Crisp Cookies because that’s exactly what they taste like. Apple Crisp put into cookie form. Annnnnddd… they taste amazing warm on a bed of vanilla ice cream, just like an apple crisp!

Seattle-Sun: Caramel Apple Cookies

The best part? Most of the ingredients I bet you already have on hand. The only items from the ingredients below I needed to purchase were the Kraft Caramel Bits, Dried Apple, and Butter Shortening. Super easy!

Seattle-Sun: Caramel Apple Cookies

First, pre-heat your oven to 350 degrees. Next, cream together butter, brown and white sugar, and butter shortening. I used my Kitchen-Aid stand mixer- seriously love this thing! If you do not have one you can use a hand mixer or your bi-ceps ☺.

Seattle-Sun: Caramel Apple CookiesSeattle-Sun: Caramel Apple Cookies

Once everything is a nice creamy consistency add in your eggs and vanilla extract and mix until well blended.

Seattle-Sun: Caramel Apple Cookies
I actually only had Vanilla Bean Paste on hand, but I think it made the recipe even better and gave it a little extra somethin.’ You can purchase Vanilla Bean Paste here.

Seattle-Sun: Caramel Apple Cookies

Next, in a separate medium-large bowl combine flour, baking soda, and cinnamon.

Seattle-Sun: Caramel Apple Cookies

Add the dry ingredients to the wet and mix until well combined.  Remember to scrap down the sides of the bowl with a spatula.

Seattle-Sun: Caramel Apple Cookies

Ha! My spatula is a little out of season.  Poor Mr. Easter Bunny is a little out of place. I guess I need to get a fall/Halloween themed one quickly!

Seattle-Sun: Caramel Apple Cookies

Now for the items that really make these cookies stand out.

Add 3 cups oats (I used rolled- do not use quick cooking ones!) to the mixing bowl and mix by hand. It may seem like you have too many oats in there at first, but really put your bi-ceps to work and you’ll see everything get well incorporated.

Seattle-Sun: Caramel Apple Cookies

Next, chop up your dried apples. Add these to the mixing bowl.

Seattle-Sun: Caramel Apple CookiesSeattle-Sun: Caramel Apple Cookies

Finally, add in the caramel bits. I used Kraft caramel bits which you should be able to find in the baking aisle of your grocery store. They are the perfect size and shape for baking!

Seattle-Sun: Caramel Apple CookiesSeattle-Sun: Caramel Apple Cookies

Now, hand-mix the apple pieces and the caramel bits in the mixing bowl. Line your baking sheets with parchment paper and scoop out rounded tablespoons of the cookie mix onto the baking sheets. I like to use a cookie scoop for this part, but you could totally just use a tablespoon that’s handy.

Seattle-Sun: Caramel Apple CookiesSeattle-Sun: Caramel Apple Cookies

Put the cookies into the oven and bake for 10 minutes. The cookies will look slightly “un-done” on the tops, but that’s okay! Just let them sit out for 2-3 minutes on the baking sheet to cool.

Seattle-Sun: Caramel Apple Cookies

Voila! Not the prettiest cookie on the planet, but definitely one of the most delicious. Especially when paired with vanilla ice cream and a sprinkle of cinnamon on top. Nom, nom, nom…I love the taste of fall!


Have a great weekend everyone!

From Smashed Peas and Carrots
Makes 3-4 dozen cookies


½ cup shortening, butter flavor
½ cup butter, unsalted
½ cup white sugar
½ cup brown sugar
1 tsp vanilla extract (or vanilla bean paste!)
2 eggs
1 ½ cups flour
1 tsp baking soda
1 tsp cinnamon
3 cups oats (I used rolled- definitely do not use quick cooking ones!)
1 cup dried chopped apples
1 ½ cup Caramel Bits (1 whole bag of Kraft Caramel Bits does the trick)


1. Pre-heat the oven to 350 degrees.
2. Cream together the shortening, butter, and sugars in a mixing bowl. Add in eggs and vanilla extract. Mix until well incorporated.
3. In a separate bowl combine flour, baking soda, and cinnamon.
4. Add dry ingredients to wet ingredients and mix well.
5. Fold in oats, caramel bits, and dried apple and hand-mix until well incorporated.
6. Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the sheets. Bake for 10 minutes. Let cool for 2-3 minutes on baking sheets before moving to rack to fully cool.

Butternut Squash, Goat Cheese, Sage, and Bacon Frittata


Yup- that’s right.  I just got back into yoga.  I’ve been “practicing” as the yogis say for about 5 or so years now, but have been really out of the yoga loop for the last year.  I found my opportunity to get back in there with this AMAZING Groupon deal for Breathe Hot Yoga in Seattle.  Yoga can be ridiculously expensive so nailing a month-long unlimited class package for $35 on Groupon was a big steal.

I am challenging myself to go to at least 5 classes each week so I can get to this pose by the end of my Groupon deal:

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

Um, yeahhhhh… that’s probably going to take a little while longer to master that one!  So far I’ve completed two sessions this week and am loving the “Cali Yoga” session I did last night.  All the classes at Breathe are HOT (like a sauna!), but Cali Yoga is more of a Vinyasa flow style of yoga class which means you are moving quickly through poses and incorporating a lot more cardio and strength.  I feel like the combo of the heat and quick movements help me to really loosen up and knock all the stress out of my body.  You definitely walk out of those classes drenched in sweat, feeling strong, and totally relived of tension.  LOVE. IT.

After my fabulous yoga session last night I ran  stumbled back home to re-heat last night’s fantastic fall feast.  Oh yeah, you know what time it is….

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata


Fall is in the air here in Seattle and it is time to get down with our bad gourd selves!  I absolutely adore b-nut squash in all its forms (mashed, roasted, in pasta, on pizzas) and look forward to its seasonal return every year.  I needed a new b-nut squash recipe for my fall recipe repertoire and decided that eggs would be the perfect accompaniment to my favorite fall flavor.

Well, I didn’t just stop at eggs.  I added in all the fixin’s.  Bacon, Goat Cheese, AND Sage.  I took all these lovely ingredients and created an amazing frittata that will knock your autumn themed socks off.

Ready? Let’s do this.

First, address the b-nut squash.  The b-nut can be a pain sometimes to chop up which is why I usually do this step the night before I plan on using it.  If you have never worked with this kind of squash before here’s what you need to do:

1. Chop off both ends of the squash and then use a vegetable peeler to strip off its hard outer shell.  You will need to put a little muscle into this, but it’s all for the greater good since you will be enjoying plenty of bacon and cheese when it’s all over.

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

2. Once you’ve peeled the squash cut it in half and then cut the halves again (you should have 4 pieces).  The larger end of the squash has seeds in it so you will need to grab a spoon and dig those babies out.  P.S. This part totally reminds me of pumpkin carving time which is almost upon us- yaaayyyyy!!

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

3. Once your squash has been completely cleaned out you can begin chopping it up.  You will want to chop up the squash into about 2 inch pieces (bite sized).  If you are planning doing this the night before just place all your chopped up b-nut into a plastic baggie and store in the fridge.

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

Note: 1 Butternut Squash makes A LOT more than 2 cups (more like 4-5 cups).  You can save the leftover squash for other recipes in the fridge or freezer.  I plan on using mine with pasta over the weekend- yummmm….

Ok- now that we’ve covered off on “Chopping B-Nut Squash 101” its time to advance to the next level and get it all nice and roasted up.  Pre-heat your oven to 425 degrees.  Once the oven is pre-heated take 2 cups of butternut squash and toss it with 1 tbsp olive oil and season with salt and pepper (I usually do this in a plastic baggie and shake it all up so everything gets evenly distributed).  Line a baking sheet with aluminum foil and spray the foil with non-stick cooking spray.  Spread the squash evenly on the baking sheet and pop it into the oven for 20 minutes.  Remove from the oven and let cool.

Time for a whole lota frittata!  Pre-heat the oven again, but this time to 350 degrees.

Crack open 6 eggs into a large bowl and whisk together.  Add in 4 Tbsp of skim milk.  Feel free to use any kind of milk.  The skim part helps me to feel better about the bacon part of this recipe (and it was also what I had on hand!). Season the mixture with salt and pepper.

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

Set aside the egg mixture and take your 6 oz of chopped bacon and add to an OVEN SAFE skillet (that part will be really important later on) on medium high heat.  Our neighbors in our apartment building probably think all we eat is bacon since we’ve had it a few  several times already this week.  Oh well- we made it up for it by the amazing kale salad I made on the side!

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

Once the bacon is cooked through and crispy remove from the pan and place on plate covered with a paper towel to cool.  Drain all of the grease from the skillet except for 1 tsp of bacon.

Next up, take 2 Tbsp of chopped fresh sage and 1/2 of a medium sliced yellow onion and add it to the skillet with the bacon drippings (sounds nicer than grease, doesn’t it?).  Sauté on medium heat until the sage is fragrant and the onions are cooked through.  Turn the skillet down to low and pour in the egg mixture.  Taking a spoon or spatula evenly mix the sage and onions into the egg mixture.

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

Take the star of this flavor party, the roasted butternut squash, and add it to the skillet.  Make sure to evenly distribute the squash- you don’t want to let someone else get all the squash in their frittata piece.  Heaven forbid!  That could potentially start wars over who gets the piece with the most orangey goodness!  Sprinkle the cooled bacon evenly on top as well.  Finally, add the crumbled pieces of goat cheese on top.  I would recommend purchasing a block of goat cheese and breaking it off into smaller pieces yourself.  I feel like this gives it a little creamier texture which pairs oh so well with the bacon and squash!

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

Cook the egg mixture in the skillet on low to medium heat until the edges start to look slightly firm and cooked through.  Pop the skillet (once again, make sure it’s oven safe!) into the pre-heated oven for 10-12 minutes or until the top is completely cooked through.  Trust me, you do NOT want a runny egg frittata (or a funny one for that matter!).

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

Remove from the oven and let cool for 5 minutes.  Slice the frittata into 4 wedges and serve.

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

Ohhhhhh mannnnn…. look at all that deliciousness.  So fabulous!  I served this frittata with a kale salad from Iowa Girl Eats.  This kale salad and this frittata recipe were just made for each other (awww… so sweet!).

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

This dinner got demolished in seconds!

Seattle Sun~ Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

The perfect meal for a cozy fall night!  Here’s to many more butternut squash recipes to come!

Butternut Squash, Goat Cheese, Sage, & Bacon Frittata

Serves 4


2 cups chopped butternut squash (into 2 in cubes)

1 Tbsp Olive Oil

Salt & Pepper

6 eggs

4 Tbsp Skim Milk

Salt & Pepper (additional)

6 oz chopped bacon

2 Tbsp chopped fresh sage

1/2 medium yellow onion

4 oz soft goat cheese, broken out into small pieces


1. Pre-heat oven to 425 degrees.  Toss butternut squash with olive oil and season with salt and pepper.  Line a baking pan with aluminum foil and spray with non-stick cooking spray.  Spread the butternut squash evenly onto the baking pan.  Bake for 20 minutes.  Remove from oven and set aside to cool.

2. Whisk together the eggs in a large bowl.  Add the skim milk and season with salt and pepper.  Set the egg mixture aside.

3. Preheat the oven again to 350 degrees. Cook the bacon in a OVEN SAFE skillet over medium-high heat.  Once the bacon is crispy place the cooked bacon on a plate covered in a paper towel to cool.  Drain all the bacon drippings except for 1 tsp.  Add the sage and onion to the skillet.  Sauté until the sage is fragrant and the onions are cooked through (about 5 minutes).

4. Turn the heat down to low-medium and add the egg mixture to the skillet.  Stir the mixture so all the onion and sage pieces are mixed in throughly.  Evenly top the mixture with the cooled butternut squash, bacon, and goat cheese.  Cook on the stovetop until the edges are cooked through and then move into the pre-heated oven.  Bake for 10-12 minutes or until the top of the frittata is firm and not runny.

5. Remove from oven and cut into 4 wedges.  Enjoy!

Chicken, Fig, Pear, Bacon, & Blue Cheese Salad with Walnut Balsamic Vinaigrette


That’s right- still here.  Bet you thought I would only last a day with this blog, didn’t you? Whelp, this time you bet wrong.  And, you’ll be glad you were, because do I have THE most amazing salad recipe for you!

Lee and I usually eat salads everyday during the week for lunch.  They are relatively easy to put together, usually loaded with good for you fruits and veggies (and the occasional piece of bacon and cheese-hehe), and they are great on the go or just sitting down at your desk for lunch.  Lee also enjoys a second meal during the day as well.  Oh- to only have a man’s metabolism for just one day!  I would eat waffles, followed by bacon, followed by ice cream, followed by several cupcakes….

But, I digress. Where was I?  Oh yes- salads.

So since we eat a salad every day during the week for lunch I am in constant need of different salad creations so we don’t get bored eating the same thing week after week. This week’s inspiration came to me as I was sitting down to inhale several Wasa Light Rye crackers covered in Trader Joe’s Fig Butter and Blue Cheese (at least the crackers were light, right?).  I decided right then and there I needed more figs and blue cheese in my life and thus “Chicken, Fig, Pear, Bacon, & Blue Salad with Walnut Balsamic Vinaigrette” was born.

It’s a very wordy salad recipe name, but that’s just because it is chock full of goodness.  The best part of this salad is you can prep most of it the weekend before and then just toss everything together in a tupperware container the night before.  Here’s what you need to make all your salad dreams come true:

Ingredients for the Salads

Note: I made this in mind for 10 total salads- you can adjust depending on how much you would like to make and how little (or a lot) of a particular item you’d like to put in there.  That’s the beauty of salads- totally adjustable!

– 10 cups Mixed Spring Greens (or some other green lettuce you prefer)

– 10 Pears

– Blue Cheese

– 20 Figs

– 1 lb. BACON!

– 2 lb. Chicken, chopped into bite sized pieces and sprinkled with salt and pepper

First of all, start with the bacon (of course!).  I like to prep chop up my bacon prior to cooking, but you can always cook it as is too.  I feel like chopping gets each piece nice and crispy.


Add your bacon to a skillet… OR you can be like lazy girl over here whose skillet was dirty from a previous cooking session and decided to use a dutch oven instead.  Whatever.  Just get that bacon cooked and crispy!


Like So. Sighhh… beautiful, beautiful, BACON!

Remove the bacon onto a paper towel and drain the bacon grease from the skillet, or dutch oven, or whatever cooking device you have going, BUT keep about 1 tsp or so of the grease in the pan.  I know.  It sounds artery clogging, but cooking with bacon grease was a life changer for me as far as flavor in my recipes goes.  Just trust me and keep a teeny weeny bit of the grease and add an extra 5 minutes to your workout.  Trust me, you’ll live and your taste buds will thank you for it.

Take your chopped up chicken and return it to the pan with the bacon grease.  Cook the chicken over medium high heat until the chicken is completely cooked through.


Set aside the cooked chicken to cool.

Now comes the fun salad assembly action.  Lee and I have quite the amazing collection of tupperware containers (as evidenced below).  A whole drawer in our kitchen is completely dedicated to all that is plastic and portable.  This is due to all the salads we carry around town each day (well, at least until lunch time).


Now, some salads you can make well ahead of time and store in the fridge in tupperware for the week.  Since this salad has fruit (pears) in it that get brown easily I decided to make each salad the night before so we don’t end up with unattractive, brown fruit in our salad bowl…er… tupperware.

Hold on to your seats- we are moving on to salad assembly!  With salad assembly into tupperware I usually try to put the “wettest” ingredients on the bottom and then slowly move up to the driest.  This is so you don’t end up with a mushy salad mess by lunch time and have to make a mad dash to a local restaurant for lunch instead.  You can only eat Subway so many times, people!

First, start with chopping up your pears.  One per salad, please!


Next up, the exotic figs!  Ok- total confession.  Up until last year, I had not tried a whole fig.  Fig Newtons, yes.  Whole Fig, no.  Well, finally I worked up the courage to purchase some at the store and I am SO glad I did.  They are AMAZING!  Nature’s candy if you will.  Please, do not be afraid to try them.  You will be pleasantly surprised!


The green ones are a Tiger fig, which taste a little sweeter and lighter than your standard figs.  Slice your fig into tiny wedges like so:


Add those to your salad and then top your salad with these items in this order:

– Sliced red onion

– Blue Cheese

– Bacon

Now, top your salads with some mixed greens and viola!  Part of your salad making experience is over.


But, don’t be sad!  We still have two more things to do.

You thought I forgot the chicken, right?

Nope!  I got it right here.  In cute, little individual servings separate from the salads.  I absolutely love heating up the meat for my salads in the microwave for about a minute or so before place it on top of my salad.  Thus, the small containers.  Of course, if you prefer it cold or are taking it to go you can always just eat it cold.


Now that the chicken has been portioned out it’s time for the dressing… or vinaigrette if you want to be fancy.  And, I always want to be fancy.  Especially at lunch time.

Here’s what you need:


– Walnut Oil (or Olive Oil, but walnut gives it a little flair!)

– Balsamic Vinegar

– Salt & Pepper

– Honey

I like to use these Blender Bottles for making and keeping my salad dressing.  It’s great for pouring and measuring out what you need.  AND- it has this awesome little whisk ball inside to shake everything up before you pour.


I usually like to make my own dressing for several reasons.  1) It’s incredibly easy to put together 2) I know exactly what’s going into it 3) I hate having a million bottles of dressing in the fridge.  This way I can just make what we need for the week and start over with something new the following week.

This week I threw together 1 cup of walnut oil, 1/4 cup balsamic vinegar, salt & pepper to taste, and 2 tsp honey (this is for 10 salads- modify as necessary). Whisk all the ingredients together and store in a container until ready to use.

Whew!  That’s it.  You now have an incredibly delicious salad to enjoy all week long!  You will think you were in Europe somewhere eating all those figs and blue cheese and not sitting in a cube.  It’s a little mini-day vacay!


I certainly enjoyed mine today with my “A” is for “Awesome Ann” glass.  And, yes.  There is an orange slice floating in my water.  I seriously cannot get enough of citrus fruits in my H2O!  Try it out- it really helps give your water a little extra pop.

Stay thirsty my friends!