be true to yourself.

Sunday Justin and I took the train from San Diego up to Orange County to see one of my favorite people - Erin May Shedarowich.  I was dying to see her, her husband Patrick, and meet their little baby boy, Rowan. We loved relaxing at their beautiful home in Newport Beach.  Sunday night Patrick and Erin cooked dinner.  We had a great time sitting around the table talking for hours. Monday before our flight, Erin drove us down the coast to Laguna and then we headed to Fashion Island to eat lunch at True Food.

I can't stop talking about this place.  The food is truly Ah-maz-ing. So fresh and so clean :).  Not only do they pack in the nutrition but they add in the flavor as well.  You leave feeling satisfied, not stuffed. It is just perfect in every way. 

Their entire menu is centered on the principals of Dr. Andrew Weil’s Anti-Inflammatory Diet & Food Pyramid. Check it out here.

{photo credits: www.truefoodkitchen.com and www.drweil.com}

Nutritious yet delicious!

avocado tacos.

It's been over a week since my last post.  Justin and I left for Southern California last Thursday and arrived back in Nashville Monday night at 11:50 PM.  Needless to say, yesterday was a long day at work and then we spent the evening unpacking, doing laundry and going to the grocery store.  Being in San Diego and Newport Beach made us want to eat more fresh and clean foods. (thanks Erin and Pat - my next blog will be about True Food).  


On the plane ride back home Justin and I made our weekly menu.  I found this delicious recipe on the iphone app - 5 A Day.  It gives several healthy options and gives you the five fruits and vegetables you need each day.

Ingredients:
1 ripe avocado, peeled and seeded
1 medium onion, diced
2 large green peppers, diced
2 large red peppers, diced
1 cup fresh cilantro, finely chopped
1-1/2 cups fresh tomato salsa (see below)
Flour tortillas
Olive oil

Fresh tomato salsa ingredients:
1 cup diced tomatoes
1/3 cup diced onions
1/2 clove garlic, minced
2 tsp cilantro
1/3 tsp jalapeno peppers, chopped
1/2 tsp lime juice

Mix all the the salsa ingredients together and refrigerate in advance.  Top the taco with this yummy salsa.

Directions:
Coat skillet with olive oil.  Lightly saute onion and green and red peppers.  Cut avocado into slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa.  Fold tortillas and serve.

I added garlic to the onion and peppers.  Also they were out of red peppers so I used yellow. This was a nice addition for flavor.  A perfect side to serve with the tacos for fiber and protein are black beans.  Justin and I both agreed this is one of our new favorite "quick and easy" meals.

Enjoy!