Dinner This Weekend
This is how I made the salad:
- 2 Tlb olive oil
- 1 Tlb white balsamic vinegar
- 1 Tlb honey
- ¼ tsp celery seeds
- ¼ tsp chia seeds
- ¼ tsp salt
- ⅛ tsp ground pepper
- 1 Tlb each of orange and grapefruit zest
- 2 navel oranges
- 1 pink grapefruit
Served over romaine with broccoli slaw, avocado and our homemade "birdseed". (a mix of sliced almonds, pepitas, sunflower seeds, chia seeds, and more)
I should have taken a photo after I mixed it, but you get the idea.
I found this great new website. The recipes look so good. I will definitely be making a bunch from this site. Sunday night we had the Slow Cooker Chicken Chile Verde Stew. I almost did this one by the recipe. I just replaced the chicken with turkey breast and omitted the chilies (for David and added jalapenos at the end for me). I served it with avocado, tortilla strips and cheese. I would highly recommend trying this. Easy, fast, cheap, delicious and healthy.
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