YAY! It’s summer finally! I absolutely love this time of year. Everything feels so much more fun when the sun is shining, kissing your skin and warming your bones. It’s so fleeting and I savor every moment. I can’t relate to people like the woman I saw at the post office two days ago who was enjoying the frigid AC and complaining about the heat. Huh? I don’t get it…
In true summer fashion we have a BBQ on the agenda for the weekend. I’m bringing cubed watermelon mixed with minced mint leaves. So simple, so good. I’m also making my simple spinach salad: baby spinach leaves, carmelized onions, cherry tomatoes and homemade balsamic vinaigrette (1/3 cup olive oil, 3 TBS balsamic vinegar and 1 TBS of mustard). Both recipes are really easy and healthy contributions to any summer gathering.
Looking at next week I’m not sure who will be around and when. One of my girls is doing a summer track program and the other has summer soccer league. Both are in the evenings with the potential of them making alternate dinner plans with friends. I’m going to have the supplies on hand for the following three meals and see how far into the week that gets me.
Sausage & Pepper Egg “Muffins” (PALEO & GF) – Served over a bed of arugula and/or an english muffin
Spaghetti Squash w/ Roasted Tomatoes, Basil & Mozzarella & Roasted Chicken Thighs (PALEO if you exclude the motz & GF) – For the chicken thighs I will coat them with olive oil and a salt, pepper, garlic salt seasoning mix then bake at 450 for 30-40 min. flipping them over mid-way. Check that the temp is up to 165 before eating.
Taco Stuffed Peppers (PALEO if you exclude cheese topping & GF) – This is a new recipe I’m trying.