WHAT A WEEKEND.
1. Umphrey’s McGhee killed it at the Classic Center Friday night.
2. My Georgia Bulldawgs kicked some Clemson Tiger butt on Saturday (45-21)
Can you say REDEMPTION??? What a beautiful game day saturday in the Classic City.
3.I can finally announce that I GOT A JOB!
I am now a full-time nutritionist with WIC here in Athens, GA. For those of you that don’t know, WIC stands for Women Infants and Children. It is a public health government program targeted towards low-income pregnant and postpartum women and their kids up to age 5. They receive nutrition education and counseling, free food vouchers, breastfeeding education, and more. I start tomorrow and I could not be more excited!
Since I now will be a working woman…I need fast, east recipes that I can make ahead of time to take for lunches during the week. Therefore, I started with my go-to,
the easy Caprese Salad!
This Caprese Salad takes 8 minutes tops… all it really requires is dicing up the vegetables and tossing it all together! You can even have some fun with this recipe and add basil, kale, lemon, pine nuts, whatever makes your little heart happy. 🙂
- 1 cup mozzarella (I like to use the little balls)
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 avocado, cubed
- 2 lage handfuls greens of choice, chopped
- 1 TBSP olive oil
- 1 TBSP balsamic vinegar
- salt and pepper to taste
- 1 TBSP garlic powder
- Dice cucumber, halve tomatoes, and cube avocado and mix together in a bowl.
- Add 1 cup mozzarella and chopped greens.
- Toss with oil and vinegar and add salt and pepper and garlic to taste.
- Enjoy! Keep in the fridge for a few days.
**I found this INCREDIBLE little bag of goodness at the Fresh Market to add to salads, smoothies, soups, anything! I added 1 1/2 TBSP to the caprese. It includes raw pumpkin seeds, raw hemp seeds, raw flax seeds, sea salt, and garlic. yum! Adds extra omega-3s and healthy fiber to my salad with extra flavor. Perfect!