Good morning all!
Is your day off to a great start? Mine certainly is! Since I’m taking May off of race training, I’ve been thoroughly enjoying my ‘fun’, no-pressure workouts this week which have included TurboFire, cycling, and spending a lot more time with weights than I have done over the past 8 weeks! I’ve also been taking advantage of our sunny evenings by going for walks after work and love how much they help me to wind down and take my mind off of the day behind me. Anyone else feel the same way?
Let’s get over to our usual Wednesday topics of conversation: Recipes and new things!
1. Recipe of the Week. Last week you guys made it very clear to me that you have no problem with recipes involving avocado. That’s a great thing, because I’ve got plenty more in that department and I plan to keep ‘em coming fast and furious.
For those that aren’t quite feeling the ‘cado craze, don’t worry – you could leave them out of today’s recipe if you want to. It’ll still be delicious.
This Spring Chicken Salad combines every single piece of leftover greenery that I had in my fridge on the weekend, minus my green curry paste and a green pepper that had certainly seen better days.
Toss all of the above in a big bowl with some shredded cooked chicken, nice fluffy quinoa, pistachios and a big drizzle of white balsamic vinegar…
…and you’ve got a freaking huge salad full of green goodness!
I’ve kept things really simple with the dressing in this recipe because the herbs do so much on their own. A plain white balsamic pairs really nicely with the mint and parsley, but you can also get creative with fruit-infused vinegars. Fig and pear are two that I just can’t get enough of, and if you leave this salad in the fridge for a couple of hours, the quinoa takes on their fruity flavours and tastes absolutely fabulous!
2. Globe grapes. It’s a little hard to tell from these photos, but these grapes are HUGE!
I saw them at Sobeys over the weekend and since I didn’t have much time to think about creative fancy applications for new-to-me finds, I bought a bag of these enormous grapes figuring they’d make a good snack.
Wikipedia tells me that red globe grapes are “a variety of very large, seeded red grapes with firm flesh used mainly as a table grape. It can be grown outdoors in very warm areas with long growing seasons such as California or Australia, but in most of the world it is strictly a greenhouse grape.” I am clearly not a grape connoisseur, because the next question I had was “what the heck is a table grape!?” I soon learned that this is just the name for grapes produced for consumption, rather than for wine making, juice making, or turning into raisins. Hmm. Call them what you want, but these are freaking enormous grapes.
Simplicity took priority when I was rushed to make breakfast yesterday, so I sliced some globe grapes in half and threw them into a fruit salad with melon, strawberries and a kiwi. Combined with a Simply Whey Bar after my workout, this combo totally hit the spot!
Apart from the seeds being a minor inconvenience, these were quite tasty! I typically prefer the tartness of green grapes but enjoyed these for a change. Now that I think about it, their juiciness would make them very suitable for grape juice squirting games. Christine (my sister), if you’re reading this, brace yourself because I’ve got some new ammunition!
So tell me…
- Did you try anything new yesterday?
- What’s one of your go-to breakfasts when you’re in a rush?