No excuses. I've been back from vacation for a couple of days...and I'm just now getting my kitchen bearings back on.
Our family vacation food plan consisted of meals in restaurants, gas station snacks, and processed cooler-ready foods (okay, there was a bag of apples in the trunk somewhere). Naturally, upon arriving home, I feel the desperate need to one, eat more healthy, and two, prepare my own food.
And so, that's what yesterday was all about. And...don't forget: it's summer. I do believe my kitchen ministrations put together a light, but formidable, summer meal.
The traditional BLTs have undergone a slight modification, partly because of what's in my fridge and partly because our family is on an avocado binge at present.
Instead of bread, whole-wheat, low-carb tortillas act as the sandwich material. A light layer of mayo holds together the pre-cooked turkey bacon, leaf lettuce, avocado and tomato (fresh from garden if you can manage!) slices. Eat like tacos.
There was a nearly-depleted bag of quinoa in my pantry, and a cup of that (cooked), with a cup of diced tomatoes and diced cucumbers, a half-cup of diced red onions and diced cheddar cheese, along with two generous tablespoons of homemade Italiano Vinaigrette (olive oil, red wine vinegar, minced garlic, Italian seasoning, cayenne, and sugar) constitutes this lovely, colorful, light, and healthy salad...perfect for a day where temperatures hovered in the 100s.
And because dinner was so light, dessert was a little less so. Homemade pound cake, topped with sliced, fresh Georgia peaches, and drizzled with chocolate syrup. This being my first attempt at a baking pound cake, I am amazed I waited so long to try it. It might possibly be the easier dessert I've ever made.
But...maybe that's a different post for a different time, yes?