Thursday, February 17

{The Engagement}

Today I have some personal news to share with you all.... I'm ENGAGED.... and needless to say I'm beyond happy and excited!  I'm overflowing with pure, sweet joy!  I get to marry and spend the rest of my days with my dear, dear Love and very best friend.  My sweet Jesus, you have truly blessed me beyond compare!

I decided to share a few photos so that you all may see a bit of the story! He proposed on the bluffs of the La Jolla coastline with the most beautiful ring I truly have ever seen, honestly...I'm not just saying that!  So here's a few photos of the proposal and the gorgeous ring my Love designed.  May these photos bring you as much delight as possible on this wonderful day!

{La Jolla Proposal}


Tuesday, February 15

Chopped Grapefruit and Mixed Berry Salad

Happy Valentines week to you all! I feel like I'm dancing and floating on clouds this week because I just had the most lovely Valentine's weekend with my Love.  Beautiful sunsets and humorous personality tests paired with a sweet,  fruity treat created the perfect Valentine's.  My man is a lover of anything "pie-ish", so I just couldn't miss the opportunity to whip up a sweet peach-berry pie for him.  It was my first ever, from scratch, and it turned out beyond delicious! I cannot take full credit, haha I actually followed a recipe this time.  He and I felt it was honestly the best we'd ever had, which is saying a lot because it was an everything-free pie! It was the perfect treat for the perfect weekend.

Today, I don't have a dessert for you.  Instead, I want to share a fresh and colorful salad creation! It's been quite a success and is currently a running favorite among friends and family.  As a result, this post is for those of you that asked for my exact ingredients, since I can rarely remember exact amounts in person.

I hope your month of love is a delightful and sweet one for you all!  Enjoy! 

{Chopped Grapefruit and Mixed Berry Salad}

~Salad for Two

2 Large leaves Organic Rainbow chard
1 Large leaf Organic Collard Greens
¾ cup Organic Spinach
½ ripe Hass Avocado
Organic English Cucumber
¼ Large Yellow Onion
½ cup Organic Blueberries
½ cup Organic Blackberries
½ Ruby Red Grapefruit


3-31/2 Tbsp Organic Applecider Vinegar
1 Tbsp Agave Nectar
Pinch of Pink Himalayan Salt

Wash your Greens and chop into bite size pieces.  Slice and chop the Avocado and Cucumber into bite sizes as well.  Set Yellow Onion top-side up and slice thin strips, moving away from the center, then cut these long thin strips in half. Combine all ingredients, including Berries into a large bowl.  Grab your Grapefruit and cut along the outline of its insides, leaving only the skin.  Slice between each little triangle and then scoop each out over the bowl of salad.  Let the juice fall into the bowl and don’t forget to squeeze the extra in there too! Pour the Vinegar and Agave over your salad, followed by the pinch of Himalayan Salt and then toss to finish!

Wednesday, February 9

Bean Spread & Goat Chevre Date Appetizer

I cooked my own beans! My friend Alisa had me over the other day and shared her freshly cooked beans…after my first few bites I was asking for instructions! I just loved it! I can make them the perfect texture and saltiness that I want.  It also saves money buying in bulk and I can have more variety, blend all sorts of beans together to create mixes or dishes.  I also avoid the possible poisoning from the metal can and eat it sooner cause it’s fresh in my refrigerator, some nice side benefits.  I am also in LOVE with the Chocolate Heirloom Tomato.  I just tried it for the first time at my weekly farmers market run and could not leave the stand with out at least three!

I thought it’d be fun to try making a spread with my lovely food processor and use the Beans and Tomatoes.  It turned into an idea for an appetizer and soon I was pulling out my other favorite that I have yet to share with you, the Chevre-stuffed Medjool Dates, yes you may start drooling now. I am.  So enjoy, and now perhaps you will have a pretty little treat to bring to your next party!

{Arugula Bean Spread}


1 cup Assorted Cooked Beans
 (such as Black, Kidney, Lima, etc)
Handful of washed Organic Arugula
Dash of Minced Fresh Garlic or Garlic Flakes
¼ cup freshly Chopped Red Onion
Pink Himalayan Salt to taste

Organic Chocolate Heirloom Tomato
Organic English Cucumber

Combine first set of ingredients in a food processor and well, process! Then dice the Chocolate Heirloom Tomato and gently fold into the spread.  Slice your English Cucumber and spread with the dip for a delicious appetizer. 

{Goat Chevre-Stuffed Medjool Dates}


Choice or fancy Medjool Dates
Goat Chevre (I used a Chevre flavored with garlic and herbs)  

Delicately slice Dates long-ways and remove pit.  Use a spoon to carve off a bit of the Chevre.  Use your fingers to slightly roll the Chevre long-ways.  Gently open each Date and place the rolled Chevre inside, closing the Date’s skin around it to finish. Arrange Dates on an oiled sheet and bake at 300 degrees for 10-15minutes or until the Chevre begins to ooze out of the Date.  Pull out and let cool, then serve warm.  

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