Things were pretty quiet around here last night…
Which was perfectly fine by all three of us. You can just call us your neighborhood party animals.
I love how he looks so nice and innocent…looks can be very deceiving.
Once I got home from work last night, I decided to pour myself a beer in my favorite Oktobeerfest frosty mug (well, it was frosty when I first started sipping on it). This particular brew was a Kona Longboard Island Lager which is one of Jay’s favorites.
For dinner, Jay and I kept things pretty simple. He had leftovers, I was craving Mexican, we had a ripe avocado that needed to be used up, and Jay wanted some guacamole. Bing, bam, BOOM!
This particular batch of guacamole I whipped up was probably one of my best, and I didn’t measure a thing. Funny how that happens sometimes, isn’t it? I used about 3/4 of the avocado, some fresh minced garlic, diced tomatoes, red onion, salt, and pepper. So easy.
My dinner was pretty amazing…I’ll call this a Mexican Chopped Salad.
To make it, I simply threw together some torn romaine lettuce, diced tomatoes, 1/4 of an avocado, corn, black beans, red onion, and quinoa(!!), and tossed it all together in a quick vinaigrette:
- 1 tbsp olive oil
- 1/2 tbsp cider vinegar
- 2 teaspoons honey
- 3 tbsp lime juice
- salt & pepper
Restaurant quality, I tell you! Give it a try – especially adding in the quinoa. YUM.
I really wanted pancakes today, but I didn’t feel like dirtying all the dishes for them. So I made oatmeal instead…
…which I quickly realized uses only one dish less than pancakes would have. Go figure.
Good thing today’s batch was a yummy one!
I put together a basic batch of oatmeal, with lots of blueberries mixed in, plus a batch of honey cinnamon peanut butter.
I’m actually starting to run low again on the PB2, so it may almost be time to order some more.
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Time to head off to work…and maybe a workout after that? We’ll see what I feel like when the time comes.
Hope everyone’s weekend is off to a great start!