Blueberry Avocado Quinoa Salad

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And we're back! As you may or may not remember, on Saturday I shared that I'd be heading to the genius bar to get my computer diagnosed because it decided last week that it just didn't want to turn on. Not even a little bit.

Well, I did that, and long story short I'm now writing to you from my brand new laptop! It's so light, and fast, and quiet - it's instant love over here ladies and gentlemen. AND because Other Half is a teacher, and we're married, I got a discount! Education for the win!

But let's get back to the reason we're all really here. I'd like to introduce you all to my new favourite salad. I like a little bit of everything in my salads, and this one does not disappoint for that, but the main flavours are sweet blueberries, creamy avocado, nutty quinoa, a hint of salty feta, and a citrus-y dressing. Sounds good, right? That's because it is. Trust me. I went back for seconds and would have gone for thirds but my "tomorrow self" had already put dibs on those for lunch, and it was worth the wait because then I got to enjoy it all over again! And once I restock my lettuce supply, I'll be making this again and I already can't wait.

For the dressing I made a super-duper basic vinaigrette using calamansi balsamic vinegar, olive oil, a tiny bit of maple syrup and a pinch of salt and pepper. The calamansi is what gives it the citrusy flavour and is a hybrid between citrus and kumquat. If you don't have this, you can substitute in some regular balsamic vinegar and orange juice (because the orange juice will be sweeter you could also cut the maple syrup, but that's up to you!)

The nuts and seeds portion of this salad features hemp hearts and pepitas (shelled pumpkin seeds), but it would delicious with sesame, chia, chopped almonds, or just about anything your genius brains can dream up.

This salad has really helped me focus on the weather warming up and all the delightful things that spring has to offer, including a whole fresh crop of spring veggies like fiddleheads and asparagus, woohoo!

Have you been doing anything lately that has you psyched for the changing season? I'd love to hear about!

Keep reading for the recipe!

Sweet Potato Coconut Soup

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Let's talk about soup.  I'm a big fan. Like, a BIG fan.  It's one of the most versatile foods you can make. It can be as simple or complicated as you want. It can be guilt free or calorie packed. Chunky or smooth. Creamy or broth-y. Simple or exotic. Soup has a lot going for it.

But to me, soup is a winter food. Warm and comforting it always hits the spot when the temperatures dip and old Jack Frost is nipping at my nose. Soup in the summer is generally non-existant in our house hold. I'm not much for gazpacho and generally prefer foods that are cool and crisp. And yet here I am talking about soup, in the height of the summer. Why? Because this soup, while hearty and warm, tastes smooth and light. The balance between the sweet potato and coconut is perfect and exactly what I was hoping for when I served it as a test recipe to Other Half's family at a recent cottage getaway.

Nothing in this soup sat too heavily on the stomach, and served with a crisp salad it made for a great summer meal. I may just have changed my mind on this whole summer/winter soup thing.

The best part about this soup is that it comes together in a snap, I didn't have to turn the oven on once, which means I didn't have to add any extra heat to the already hot cottage - win! With just three base ingredients (plus some spices) this comes together for busy weeknights or, like me, when you'd rather be in the lake than just about anywhere else.

Serve hot and top with avocado and crushed tortilla chips for an extra delicious treat and texture.

Sweet Potato Coconut Soup 

adapted from, Healthy. Happy. Life. 

Serves 4-6

4 sweet potatoes, cooked
2 cups vegetable broth
1 can coconut milk

(spice levels are approximate - adjust to taste)

1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp chili powder
pinch of cinnamon
salt and pepper to taste

Directions:

1. Wash sweet potatoes and poke with a fork all over to allow steam to escape - place in microwave and cook on high for 20 minutes or until it is soft all the way through (feel free to cook this in the oven or on the BBQ - whatever you have access to). Allow the sweet potatoes to cool slightly
2. Heat vegetable broth until hot and add the coconut milk
3. Peel the sweet potatoes and add to the broth/coconut mixture
4. Using an immersion/hand blender mix until you reach a smooth velvety consistency
5. Stir in spices and serve
6. Enjoy!

Green Goddess Dressing: An Almost Vegan Adventure

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It's time to get our goddess on (you too, men!) Packed full of green yummy goodness and tasting
oh-so-fresh, the dressing goes with just about everything, and for that I love it.

Other Half was away for a about a week, and when he came back, he told me that he was impressed I actually cooked.  I could have been offended, but it's completely true. Normally when he's away and I'm home, I happily live on cereal and pickles.  That's normal, right?

This time however, I glammed it up with mostly homemade meals.  Like I was some sort of kitchen super star. I totally was.

Anyway, back to the goddess of a dressing ... I may have eaten this by the spoonful right after I made it, and again every time I opened the jar. I might have dipped bread in it an hour later, and then twice more later that night. I also might have eaten 3/4 of the batch over a 3 day period while Other Half was out of town. In truth, I definitely did these things, but once you taste this dressing, I think you'll understand why. To call this addicting is an understatement.

Reliving vacations: Guacamole

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I've always liked guacamole, but after a trip to Mexico in December, it's a full on love.

We were staying in the Mayan Riviera and it was my first all inclusive vacation.  I was afraid I would be bored the entire time, little did I know how awesome lying on the beach with unlimited drinks and food could be.  My drink of choice became the Coco Loco and my food of choice, hands down was the guacamole. Breakfast. Lunch. Dinner. Literally.

Just some of the visual delights to go along with my guacamole in Mexico!