Good to be back

Man, am I glad to be home. Don’t get me wrong: I loooove vacations and I am already thinking about my next one. But it gets exhausting eating out at restaurants. Unless you resign yourself to salads for a week (which I most certainly do not), you tend to let your personal rules relax a bit.

Not to say I didn’t enjoy some great meals, including Navajo fry bread, a local tradition. And beers, definitely beers. (For those of you who don’t know me personally, I am an avid beer drinker, and the boyfriend and I often plan our days around which breweries are in town.) So between the standard chicken sandwiches and pizzas, I enjoyed a really delicious Mediterranean-inspired quinoa salad (I seriously love quinoa and this is probably one of the first times I’ve seen it on a restaurant menu!), some great sushi (in the desert, no less), and an incredible meal at Kai in Phoenix, a restaurant that re-imagines Native American dishes with a farm-to-table approach.

And while staying with my best friend over the weekend, we were able to visit the farmers market and cook a yummy fajita dinner with 3 different types of guacamole (my most all-time favorite food, recipes soon!)

But coming home is lovely because I am back in my kitchen, controlling every ingredient, knowing that what I eat is wholesome and healthful, free of unwanted chemicals or trans fats or refined grains and sugar. It sounds silly, but I get excited about vegetables and beans! When I got home, one of the first things I did (after sleeping til 10:30) was go grocery shopping. I spent two hours there because I had the whole day ahead of me and I was so excited to find all the ingredients I would need for the upcoming week of recipes…which I will present to you over the next several days!


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