Epic Spring Salad with Asparagus, Chicken and Garlic Scapes
When in doubt this spring, pile all the veggies into a huge salad like this one.
Well, it is finally hot for real in Portland. Yesterday it was 103. Today supposedly the high is 93. I know it’s nothing compared to what the Midwest has been dealing with, but it still is not my favorite thing. The heat keeps me up at night, and it’s hard to stay hydrated and headache-free. I hope it goes away soon – I liked my 80 degrees and sunny just fine the way it was! 🙂
This is a fitness-friendly food, but I have to admit I did not head out for any fitness today. Did I mention that it was super hot?
Today, Dave went for a run in the morning and I stayed behind because I didn’t sleep well. Thankfully, poor sleep has no effect on my ability to make a delicious breakfast:
I also made a blueberry pie yesterday, which we ate with some delicious fresh cherry ice cream made by our friends Pete and Aggie. I’m thinking about doing a blueberry week – I still have 3-4 cups of blueberries, and plans for a couple of recipes. Stay tuned.
Here’s what you need for a scrumptious, non-dairy delicious smoothie – this makes two 16-oz servings:
Layer it to make it easy on your blender: start with the blueberries, then add the bananas, breaking them up into 1-inch chunks. Add the ice on top and then pour the soy milk over top. Pulse until smooth.
No comments yet.