This summer has been a great one so far, my only complaint is that it’s gone by too fast and it’s been a little busy, but those are all standard, right?

I wanted to share a little bit about what is going on over here in the midwest!

trips up north

counselors having fun at Camp Endeavor

 

weddings

 

twins game

 

 eating out

fun, slushy drinks

What have you been doing this summer? 

categories: Uncategorized9 comments

I have never been a fan of cooked carrots. Ever.

Now raw carrots, preferably with a vat of hummus, I’ll gladly take. So I was a little hesitant about this recipe, but for some unknown reason, it just sounded really good. That obsession that I have with curry might have something to do with it.

I love having another way to eat those carrots! For you know, those times when I’m out of hummus. :)

Curried Carrot Salad
Serves: 4
Ingredients
  • 1/2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lb carrots, peeled and chopped into 1″ pieces
  • 4 Tbsp light sour cream
  • 1/2 tsp coriander
  • 1 tsp curry powder
  • salt & pepper to taste
Instructions
  1. Heat oil over medium heat.
  2. Add garlic and cook for about 1-2 minutes, until fragrant.
  3. Add carrots and cook for another 4-5 minutes.
  4. Set aside and let cool.
  5. Combine remaining ingredients.
  6. Toss dressing with carrots.
Calories: 76 Fat: 3 Carbohydrates: 11 Protein: 2
Notes

Inspired by Jillian Michaels Making the Cut

 

categories: vegetables, whole foods18 comments