grilled beet salad

*i discovered that grilled beets are just as good as roasted beets and don’t require turning on the oven when it’s 95 degrees out.

*cut 3-4 medium to large beets in slices. (don’t slice too thin or everything burns and you get burnt beet chips. i sliced mine about 1/4 inch thick.
* brush both sides of the slices with olive oil and cover with salt and pepper.
*grill on medium-high for about 4 minutes, both sides. depending on the width of the slices, they may take longer or shorter.

make your salad:
*mixed greens/spinach
*goat cheese
*grilled beets
*top with favorite salad dressing. we used Brianna’s real french vinaigrette, although some oil and vinegar would also work great.


little time, more flavor

*my blogs have fallen by the wayside lately. i’m in a steady push to get a full draft of my dissertation proposal done in the next two weeks so i can go on vacation with my family and have a draft to work from on the beach. i feel like i’m inching a long. like this: i-n-c-h-i-n-g.

*my friend julia is helping me develop some new paleo nugget recipes. last night we made these beauties:

*i think they might be the best ones so far (top to bottom):
-pistachio lemon (revised)
-chocolate hazelnut
-chocolate cherry
-pumpkin pie (seriously. so good.)

*recipes coming soon!