I’ve been majorly spoiled this summer.

In addition to my latest shipment of salmon from Copper River, the California Avocado Commission also sent me a case of avocados. Apparently they got the message that I was really into salmon and avocados as evidenced by Salmon Sandwich with Pesto Avocado Spread and Salmon Tartare. (I didn’t even realize that I was repeatedly posting recipes combining both salmon and avocados!)

So obviously you know what’s coming…

Salmon & Avocado Omelets!

It’d be silly to not combine 3 of my favorite foods in one – very healthy – breakfast, lunch or dinner!

I made an omelet, but you could also scramble them all together if you prefer.

The result is an incredibly filling meal, full of protein and good fats. Serve with toast and greens.

Nutrition Facts per serving: 387 calories, 30 grams of fat, 7 grams of carbohydrates, 3 grams of fiber, 22 grams of protein. 

Yesterday, Richie and I celebrated our first wedding anniversary!

What an adventure the last year has been. We got married, we packed up our things and left our jobs, and moved to Los Angeles. We’ve slowly been settling into our new life here and I must say, it has been an amazing year.

Last weekend we celebrated by taking a weekend trip to the Santa Ynez Valley, which is the wine country outside of Santa Barbara. We took a wine tour (first time), tried tons of great wine, learned a little along the way and I’m ready to go back this weekend.

We finished off the celebrating with an amazing dinner at Fig & Olive, a restaurant that I’ve been wanting to visit since we moved into the neighborhood. The food, service and setting were all outstanding and I’m so glad we finally got there. (The Marzipan Cake with Olive Oil Gelato, Candied Orange Olive Oil & Toasted Almonds was life-changing.)

See you Thursday with a recipe!