There’s something about Spring that’s filled with refreshing motivation! Perhaps it’s the sight of sunshine, and the bulbs sprouting in my flower beds that’s given me all kinds of inspiration to declutter. My Maybe on Monday challenge of the month is a massive spring decluttering, and to establish an in and out policy to avoid future pileups!
First off, I just want to tell you that these pictures aren’t fake or color enhanced at all – not even one bit! There is a secret to the crazy beautiful color though – I used frozen strawberries from our garden last year, so they’re intensely colored because they were ripe when we picked them.
This chicken salad was inspired by my Healthy Broccoli Salad, where I replaced the usual mayonnaise with a creamy avocado dressing. I’ve always been a fan of good quality homemade mayonnaise, but it adds too much complication for everyday life, (and more calories than most people are comfortable with). Homemade mayo only keeps a couple of days in the fridge, and the smallest batch you can make still yields 1 1/2 cups! Since I almost never go through that much mayonnaise, I started looking for an alternative – enter the avocado – my new all around favorite!
The Athabasca Glacier Trek was definitely a highlight of our trip into the Canadian Icefields! We’re not much for tours, but we also know when we’re in over our head! We don’t know the first thing about navigating on a glacier, so we signed ourselves up for the guided trek up into the heart of the glacier.
The view in the above picture is the glacier from the parking lot of the visitor center. From there, you have 3 options:
1. There is a short trail up to the foot of the glacier – you can’t see a lot, but it’s worth doing if you’re there.
2. You can take a bus up onto the glacier for a more in depth view.
3. The final option is a guided trek up into the glacier. It’s very important not to venture onto the glacier by yourself because of all the crevases and holes that you can fall into without ever seeing what hit you so to speak (pictures later in the post).
Popsicles, Orange Sherbet, Orange Julius – you name it, creamy – dreamy orange concoctions are the best! Today I have a simple, 3-ingredient smoothie that’s good enough to keep me away from coffee in the morning – at least for a couple of hours anyways. And… speaking of coffee, it’s probably the most intrenched habit that I have no will whatsoever to break! So, even though coffee still has a firm hold, I’ve been drinking this smoothie as a Vitamin C packed boost to my day!
Fish tacos… most beloved of foods – second only to pizza for me. Every vacation near the ocean is centered around where I’m going to get the best fish taco for lunch (really, I’m not exaggerating)! But, these aren’t just any fish tacos, (although I like them all) my favorite combination consists of fresh grilled salmon, mango salsa, and avocado cream.
A while ago, I took a quiz of sorts to see how many varieties and colors of fruits and veggies we’d eaten in the last 20 days. Overall, we scored pretty well, but with a heavy leaning towards all things green! It would seem I’ve gotten carried away with my concentration in the green veggies department!
Raspberry Sherbet was always my favorite flavor, orange or even lime were good, but raspberry has always had the edge for me! This recipe started off simply as raspberry chia pudding because my husband is partial to raspberries. But… when I had the first bite, it took me back to my sherbet days, and there was an immediate title change. And… because I’m so partial to this flavor combination, you can expect to see some actual sherbet later this summer when it’s no longer 10 degrees anymore!
This is a great cake for snacking! Maybe you know the kind of snacking I mean… a mid-afternoon chocolate craving that definitely needs something fudgy! I can usually go without dessert after dinner, but it’s because I have crazy sweet tooth round about 3:00 p.m. Enter Fudgy Chocolate Banana Cake, it’s healthy enough for breakfast, but fudgy enough for dessert!
Parker’s Ridge is probably the best short hike I’ve ever been on, with snow-capped peaks and views of the massive Saskatchewan glacier! I’m guessing it was a little extra awesome because we were there in the late fall when the combination of fall colors, and fresh snowfall is particularly stunning. It also helps to do this hike off-season if possible, as it’s one of the most touristed hikes in the Icefields area.
This may well be my favorite broccoli salad yet! Probably because of the addicting Southeast Asian flavors. And… what’s not to love? Juicy chunks of mango, crunchy bell peppers, and a sweet chili lime dressing topped with toasted cashews. Ever since I made Healthy Broccoli Salad as a remake of the traditional recipe, I’ve been making variations with the common ingredient being of course, broccoli!
It’s an orange madness around here today! I bought a case of delectable champagne, (ataulfo) mangoes, and they’re creeping into everything! If you haven’t tried champagne mangoes yet – be sure to look for them. They’re less fiberous than regular mangoes and they have an addicting sweet flavor.
This recipe is inspired by a raspberry cake that my mom used to make when we were growing up. It was moist, with dots of fresh raspberries, and vanilla frosting. Since fresh raspberries only have a short season, I remade the recipe using frozen raspberries. The raspberries are made into a tart sauce, with a vanilla scented cake, and topped with ice cream (because I always choose ice cream over frosting)!
I’ve had so many requests for my Coconut Lime Ice Cream since last summer, I had to come up with another variation of that flavor combination. My husband even asked for it for his birthday – I’m still a little stunned he didn’t ask for something chocolate! Anyways… back to the pudding, it has the same great coconut lime flavors, but with a different texture and fancier presentation!