Avocados always win

The warmer weather brings an abundance of some of my favorite produce. Watermelons, strawberries and avocados...those buttery, silky-smooth, decadent avocados are divine.

I can sit and eat one with just a spoon and a sprinkle of salt & pepper.

They're so versatile too. They don't mind if I mash them up into a chunky guacamole or slice them for a sandwich. They are always winning.

The other day I was craving a creamy fix. This is what happened. I stuffed them into a wrap with chicken, cheese and caramelized onion. I was really just trying to be polite to the other ingredients, you know, make them feel included.

Avocados always win. They're my favorite.

Broccoli Salad for the err..

Twice in as many weeks, I've been asked "Are you expecting?"

Last night it was my neighbor.

Yes, I do have cravings, but no, I'm not having a baby. Thank you for asking.

Women love that question. #sarcasm

I actually wasn't offended, though. I wasn't upset when the cashier at the grocery store asked me last week either. There was so much excitement in her voice. "Are you having a baby?!"

I was almost sorry to disappoint her with, "No, I just need to lose some weight."

My weight does like to show up in my midsection and even when I'm more fit, it hangs on right there, around my waist like a warm hug.Those are the last pounds to say goodbye. I credit genetics and my love of sweets. I've made peace with my belly.

In the meantime, I have been craving broccoli salad. I love the stuff. And when I really was pregnant years ago, I would frequent Sweet Tomatoes just to eat their version.

Here is my own. It's lighter since it doesn't have mayo like most broccoli salads. But it's full of flavors and texture like sweet and sour, smoke and crunch.

Like it's golden...

There I was minding my business, picking up produce. That's when I spotted them.

Golden Beets.

 

 

I smiled. I hadn't seen them here before. At least I don't remember seeing them.

Surely, I would have made a move if I had.
I mean, Golden Beets just sounds like something I need to be eating.

 

 

I couldn't wait to get my hands on these. I peeled them and rubbed them down with olive oil.

Then roasted the beets to bring out their rich flavor. They were sweet and earthy. Then, I topped them with that tangy creamy matter called goat cheese and rested them beside some roasted onions on a bed of spinach all drizzled with honey and balsamic vinegar.

 

 If I'm going to eat a beet at all, it may as well be golden, right?

Yes! Let's be regal with our food selection.

Then we can say things like, "So, the other day while I was eating my golllden beets..." and feel all fancy.

 

Ingredients

2 Golden Beets

1 small onion
olive oil

salt

goat cheese

balsamic vinegar

honey

Slice your beets and onions. Coat with olive oil and lay on a baking sheet. Sprinkle with salt. Roast at 425 degrees for about 20 minutes, flip the beets and onions about half way through the time. Serve warm with a sprinkle of goat cheese and a drizzle of honey and basalmic.