Helllllo. I’m just keepin it real over here. I’ve been in my PJ’s like nonstop this past week, recovering from time travel, drinking lotsa coffee, watching lotsa netflix, and trying to work on this thesis. Living the life, huh?
For now at least. I did leave the house to buy groceries and run. The run was pretty exciting because I’m getting faster! 8 miles sub 8-minute pace and negative splits!
I’ve also been doing lots of eating and cooking. My body is so happy I’m back to making meals (read: my wallet is happy). I turned into Little Miss Bake Everything on Sunday night, and made two batches of cookies – one using Arman’s three ingredient recipe and then some mini almond flour chocolate chip cookies. B
oth came out so good and moist and have been perfect for school and cleaning breaks. And snacks.
Sorry, my cookies are never pretty but these tasted amazing I promise you. I also tend to separate the chocolate chips in an extremely uneven manner, so naturally I’ll eat the ones with the most chocolate chips and give the ones with less to others. Don’t you do that too?
The hubs brought some to the running store and they went like flies (is that the saying? I may have butchered it).
So, before I share a recipe for the most colorful fall salad I’ve ever made, let me please show you some pictures of food because that’s why you’re here in the first place.
Breaking the fast….Oh, by the way, it’s been absolutely gawgeous here in NC. Like 65 degrees gorgeous, so I ate outside. Coming from rainy Portland, this weather is fantastic.
After a few hours of work, it was snack time. This is a winning combo, FYI. I got into Kombucha in Portland and I am loving it right now.
And then, a late lunch: Leftovers from the recipe I’ll be sharing. I also added some hard boiled eggs.
And then, I did a little afternoon strength training sesh, responded to some emails, and started planning my Thanksgiving travels (luckily just driving distance – no flights needed!).
And, in the spirit of food, here’s your perfect autumn recipe. Heck, you can even make this for Thanksgiving. I might, because it’s so vibrant and really encompasses fall flavors!
If you follow me on Instagram, you may have seen that I roasted some beets earlier this week and this is what it was for!
I really just mixed all the things together and hoped for the best. This combo just works. Plus, you’re getting so many nutrient-rich foods in this bad boy. And it uses seasonal produce, like pomegranate, beets and sweet potatoes that you could also substitute with squash.
The avocado dressing is what really ties everything together. The dressing is so easy, takes approximately 2.5 seconds in the blender and is so worth it. I usually stick with vinaigrette dressings, but this creamy avocado dressing is my one exception. I halved this recipe to make the dressing.
This may not look like a filling entrée, but the combo of satiating, healthy fats from the avocado, protein from the beans and edamame, and fiber from, well the whole plate, kept me stuffed. And the pomegranate seeds just add a little crunch to each bite that makes you want to do a happy dance. This made about 3 servings for me!
Although there is a fair amount of “prep” involved, I didn’t do it all on the same day, so it was more manageable. I roasted beets and sweet potatoes earlier in the week and was trying to figure out how I could mix some leftovers together, since I’m a fan for just throwing things into bowls. I made this for my meatless monday meal, and I think it turned out pretty well. I hope this is a recipe you may try and enjoy!
Do you like to just throw things together and hope for the best?
Do you ever make cookies that aren’t “pretty” but taste good? Tell me!