"What's up with you, girl," she said to me this morning via Skype. "Why aren't you posting anything new?"
Here's my confession. I've been enjoying life outside of AK's Kitchen. For the first time in a long time, I'm feeling strong, able and confident enough to venture outside of my comfort zone. I've been teaching, mentoring and traveling. (More on the travel in an upcoming post.)
My dear friend Bobbi is an avid traveler who enjoys exotic sights and flavours. Her most recent adventure was to South America. Bobbi thoroughly enjoyed the land of red meat and sweets.
Now that she's back home, she is trying to cut out processed foods and reduce her meat intake. She's trying to incorporate more fresh fruits and vegetables into her meals. A tall order when you live with a carnivorous husband in the southern U.S.A. where beef is king and the portions are king-sized.
Bobbi is slowly shifting her eating habits, thanks to her new secret weapon. It's her food camouflage:
|Sweet and crumbly Wensleydale cheese|
|Bobbi's Fruity Veggie Salad|
Bobbi's Fruity Veggie Salad
1 diced apple
1 diced and seeded cucumber
1 handful of seedless grapes, sliced in halves
optional: strawberry, celery, pecans
2 ounces Wensleydale cheese
2-3 Tablespoons balsamic dressing
Combine vegetables, fruit, crumbled cheese into a large bowl.
Toss with dressing.
Enjoy on its own or with grilled fish or chicken for a meal that will satisfy any meat-lover.
Bobbi's Tip: Chop the fruit and vegetables in small pieces of equal size, so you get all the flavours in each bite.
I'm hoping to sample Bobbi's Fruity Veggie Salad when she comes for a visit in the very near future.