I am a summer lovin’ girl. Sure, I love that moment in Spring when the sun feels warm again and the trees are suddenly green. I even look forward to Autumn, a time to wear jeans and cute sweaters when the air smells crisp and feels cold against your cheek.
Here we go people! Week two of salads!
Week 1 was great! It was ambitious! It was organized (mostly).
Well I made it through week 1 of my Summer Salad Series! It was a joy to try so many new recipes and to have so many meal options that didn’t require turning on the oven–perfect for our hot and humid summer.
Well I’ve almost made it through an entire week of daily salads, and it’s been so much fun! I’ve tried a bunch of new recipes, consumed way more veggies than usual (probably the daily recommendation I should be getting), and have been able to keep cool during this heatwave, rarely
July’s Summer Salad Series is starting this weekend and in order for this to work, I must get organized.
I am the type of person that likes to be organized only in a few parts of my life. My day job, for one. Elsewhere I like to fly by the seat of my pants.
When people find out how much I love to cook and bake and how much I enjoy dining out and following the latest Food Network series, they’ll often ask, “How do you stay in shape when you love food so much?”
These are a long forgotten fave from my time spent in Brisbane. Me and the girls from work would sneak out to the local Vietnamese restaurant for “make your own” spring roll plates.
This post contains affiliate links. This means that if you purchase any products through the links in this post, I may receive a small commission. Just wanted you to know.
Welcome to Part 2 of an ongoing series pinning dairy free milk alternatives against cow’s milk. Game on.
