Sunday evening – sigh. Where does the time go on the weekend?! I guess the saying time flies when you’re having fun really is true. Or we just pack as much into 48 hours as we possibly can…maybe that is it. Either way, I hope you squeezed in some fun, some family time, and some “me time” this weekend.
I haven’t posted a life update in awhile and we’ve had some pretty exciting things happening lately! Earlier this year my husband Geoff and I made the decision to invest in some property – we bought a building right in the heart of a blossoming part of “Old Town” Mankato. The building is over 125 years old and is home to two rental units and commercial real estate space. About a month ago we signed a tenant who is committing to rent out the bottom space – so awesome!!
That being said, we spent the majority of today perusing a bunch of old “junk” – and also finding some amazingly old and awesome stuff that can be renovated into new and modern pieces. For example, we found some of the original ceiling panels that can be framed and hung as wall art in the retail space. Keeping a piece of the past alive!! I can’t wait to share some photos of before and after and see this space transform.
I did enjoy a snack break and it was awesome – how can one resist the Fudgy Oat Bars at the Coffee Hag?! They can’t. Plain and simple – you must indulge and enjoy every last morsel of it. And if any of y’all make it around these parts, I will drop everything and come indulge with you!!
After a long day of cleaning and sorting – it was time to come home and do one of life’s best things – EAT!! I have made this salad a few times now and I feel bad that I can’t credit the source because I took a screen shot ages ago from a Pinterest recipe – so I put a twist on it tonight and turned it into a masterpiece – or at least my tastebuds thought so.
One of my favorite cheat meals is the double chicken burrito bowl from Chipotle. SO. GOOD. But also, so packed with sodium. So without even trying to replicate, my dinner tonight rivaled the burrito bowl…..and won! I love quinoa, so if it is not your jam, you could substitute brown rice. I promise you will not be disappointed!! We added some grilled chicken tonight, served over a bed of romaine, and a dollop of plain yogurt – perfection!!
- FOR THE SALAD :
- 1 cup dry quinoa
- 2 cups water
- 1 15 oz can black beans, drained & rinsed
- 1 avocado, diced
- 16 cherry tomatoes, quartered
- ½ red onion, diced
- 1 clove garlic, minced
- 1 whole pepper, red or yellow, diced
- 1 handful cilantro, diced
- FOR THE DRESSING:
- 1 whole lime, juiced
- ½ Tbsp olive oil
- ½ tsp cumin
- Pinch of Salt, or to taste
- Prepare quinoa according to package directions. Set aside to cool.
- While qunioa is cooking, chop all vegetables, and prepare dressing in a small measuring cup.
- Once quinoa is cooled, transfer to a large bowl and add all of the chopped vegetables and toss with the dressing.
**MACROS : 242 Calories, 6.9 g fat, 38.2 g carb, 18 g protein