Hope you all experienced a wonderful Wednesday. I’m exhausted.
Today, I spent 8 hours on my feet making 1000 pounds of granola. I kid you not.
That’s not even the most remarkable part about this. What is most notable is that I helped make 1000 pounds of granola and did not eat a single bite.
I know! I’m just as amazed as you are.
So what in the world was I doing knee deep in oats? Well I was helping out the Nuts About Granola production team make a huge batch for one of our big accounts. I have been working with Sara and NAG for a few years now but never have I had the opportunity to be on the production line. It was definitely eyeopening and I’m so glad I got to experience the process. I have a new appreciation for the food making business, especially when small local companies do all of their production in house. I assure you, that granola is 100% natural and made with love.
Since I can’t show you the top secret granola recipes, I’m going to give you an alternative recipe tonight.
Can you guess what it might be?
It’s another salad. Please don’t hate me.
Okay well it’s not really just a salad recipe, the real recipe is coming from the salsa that made the salad tonight. I’m not sure how it happened but I somehow just thought, blueberries and corn would be beautiful together.
And boy was I right.
Blueberry Corn and Avocado Salsa
- ¼ cup fresh blueberries
- ¼ cup fresh corn kernels, about 1 small ear
- ¼ of an avocado, chopped
- ¼ cup fresh chopped basil
- 1 tablespoon white balsamic vinegar
- 2 teaspoons agave
- 2 teaspoons lemon juice
- salt and pepper to taste
- Place blueberries, corn and avocado in a bowl. In a separate small bowl, whisk vinegar, agave and lemon juice. Stir in basil, salt and pepper. Pour dressing over berries and corn and mix to combine.
Okay now for the salad part.
I really wanted the salsa to be the star of this dish but I had no idea how well it would pair with the fish. I simply prepared an almond crusted tilapia by dredging one fish fillet in almond flour and sautéing it for about 3-4 minutes each side.
I kept the veggies simple with grilled asparagus and layered this all on top of a bed of baby greens.
Well I’m cutting this short tonight in order to get myself caught up from the day.
Have a fantastic evening friends!
Something to do:
Check out my Guest Post on Clare’s page today on my entire experience on becoming a fitness instructor.