Hey Happy Tummies!!
I haven’t fallen off the face of the earth, I promise!
Things have just been suuuuuper busy around here! I’m actually
writing a book!! :D
I won’t get into too much detail, but I’ve just been devoting all
my spare time to working on that…soooo that’s why I’ve been a bit absent.
So let’s just dive right back in, shall we!?
I’ve been to Sundance, Florida, and Cincinnati since I’ve last
seen you lovelies. Sooo, I think I’ll just do a quick recap.
So
Sundance. I go every year with my family to do some skiing, spa-ing, and of
course, taking in some great films!
I
had a fantastic time. It was especially fun this year because my little niece
was with us! She brings so much joy and life to our family. What. A. Cutie.
I
thought I’d share some highlights.
Let’s
start with the Spa:)
We
went to the Spa at the Stein Eriksen Lodge. It was just phenomenal. If you’ve
never treated yourself to a trip to the spa, consider this your personal
invitation!
It
was so beautiful. The “relaxation room” had a roaring stone and wood fireplace
with sweeping views of the mountain. Rustically fabulous. And there were all
different kinds of hot teas and little nibbles to enjoy while you wait for your
massage.
What.
A. Treat.
Afterwards,
my sister-in-laws and my mom and I went to the Stein’s restaurant and had
cocktails and fondue. :D
Next:
the Skiing.
What
can I say, Deer Valley really is the best place to ski. They’re one of the only
ski resorts that don’t allow snow boarders! It’s a very relaxed and tranquil
atmosphere. We skied for 5 days. Incredible.
Now
for the best part: the DINING!
My
goodness, where to begin? Probably my favorite place we ate was at the Seafood
Buffet.
First, let me preface this by saying that my family consists of “big
eaters:” I’ve got 2 older brothers and a dad, who are all over 6 feet,
athletic, and fit as a whistle. Park City’s restaurants, although fabulous and
5 star, leave them still hungry. And there’s nothing more frustrating to the
menfolk than paying out the nose for an itty bitty amount of food, and then
leaving hungry. Plus, my diet is rather particular, so I end up getting
basically a boring salad with oil and vinegar. No thanks. SOOO, my family has
discovered the Seafood Buffet.
It is amazing. Now, you’re probably thinking
about a Golden Corral….nope! This is a gourmet buffet. It’s at midmountain, and
every evening the ski resort transforms the lodge into a 5 star restaurant
brimming with fresh seafood, sushi, salads, and desserts. Yes, your eyes are
not tricking you, that is a buffet of fresh king crab legs! WOW!
But
what my family loves best about this place is that it is nearly ALL gluten
free! There were only one or two sauces that weren’t gluten free. So we were in Heaven.
My
favorite dishes were the gorgeous salad with pecans and cranberries, the
seared-to-order ahi tuna, and of course, the king crab legs. It was the dinner
that dreams are made of :) hehe
We also saw some great films and did some shopping...for crazy sunglasses :)
Alright, that’s enough about Sundance. Onto today's recipe!
Guys, hang onto your hats, because this is a winner!
Allow me to present my latest obsession. Literally, you guys, I
eat this all. the. time.
Introducing my “Mangocado” Ribbon Salad!
(See what I did there??) Mango + Avocado = Mangocado Hey hey hey!
OK, I’m a nerd, moving on.
But seriously this was so delicious and healthy. Ribbons of
carrots and crunchy veggies, smothered in a sweet and creamy dressing. A
perfect ten.
Here’s what you need: (Serves 2)
Salad:
3 carrots, spiralized. (I used multicolored carrots – orange,
yellow, and purple)
1 zucchini, spiralized
1 red pepper, sliced thin
1 cucumber, spiralized
1 zucchini, spiralized
1 red pepper, sliced thin
1 cucumber, spiralized
Garnish:
3 Tbsp fresh cilantro, minced
pistachios
Creamy Dressing:
1 Avocado
1 Mango
Juice of ½ a lime
Creamy Dressing:
1 Avocado
1 Mango
Juice of ½ a lime
2 tsp fresh grated ginger
This recipe couldn’t be easier. Cut your veggies into ribbons,
using either a spiralizer, mandolin, potato peeler, or sharp knife. I used a
spiralizer. Put them in a large bowl.
Place your dressing ingredients into the food processor. Process
until smooth. It will be thick.
Toss your ribbons with the dressing. Garnish with chopped fresh
cilantro and pistachios.
Devour.
My goodness, you guys. This. Dish. Rocks. You see, I’m kinda a
stickler for salad dressings. I guess you could say, I’m a snob. Because, I don’t like when they add artificial this and presevative-laden that to it. I
just like real ingredients – things I’m able to pronounce. Well, let me tell
you, this dressing couldn’t get any more wholesome if you tried!
It is so incredible. Rich. Thick. Creamy. Buttery. Sweet. Gingery.
I could go on and on. I seriously could probably drink it, to be honest! But
this dressing, smothered over the cold, crunchy veggies was just aweeesomeee!
And then the salty crunch of the pistachios and the bright, fresh kick of
cilantro at the end really put it over the top.
And the colors! My, oh my. It was like spring had sprung on my plate. The orange and purple and green and yellow. It was just so pretty. I knew, just from looking at it, that my taste buds were in for a treat.
Make this dish. You will become a believer of the dream team:
Mango and Avocado. Or as I like to refer to them: Combo Dombo – Combination
Domination.
See ya tomorrow!
