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Now the temperature is rising its time for Slushies! Try this simple (and delicious) Mango Slushy today!
Frozen Mango Slushy This delicious, refreshing frozen slushy does not require any added sweetener thanks to a healthy dose of fresh (or frozen) mango and orange juice. A small amount of fresh lime juice adds just the right amount of tanginess to balance out the sweeter flavors. Prep time: 10 minutes. Cook time: n/a Serves: 4 Ingredients: 2 ripe mangoes, peeled and cubed (or 2½ c. frozen mango) ¼ c. fresh lime juice ¾ c. fresh orange juice ½ c. water 8-10 large ice cubes Optional Garnish: 4 short fresh rosemary spears, bottom leaves removed 12 small fresh mango chunks Directions:
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Hey, Hey! Hope your week is going good! The weather has been very good lately so I've been out exploring! I wanted to learn more about the Acequias (Irrigation ditches) that are in my area. Some of these ditches date back 400 years! The Spanish built these to irritate what is now souther Colorado to central New Mexico. Some have been redone and others look very much like they did when they were first built. I created a short video here if you want to check one out. In an area where it almost NEVER rains seeing water flowing seems almost unbelievable. Besides all the history associated with the water ditches there are also politics as the state grows and changes. You can google if you want to know more, I don't feel qualified to weight in on it.
I have another out of state trip planned in two weeks so I need to get packing.. These vegan spicy black bean taco wraps are perfect for Meatless Mondays or anytime you want to get a plant-based meal on the table in around 20 minutes. This is a family favorite! Prep time: 15 minutes. Cook time: 5 minutes Serves: 4 Ingredients: 2 T. extra virgin olive oil 1 15-oz. can black beans, drained and rinsed 2 T. water 1 t. ground cumin ½ t. chili powder 1 t. smoked paprika ¼ t. cayenne pepper ¼ t. dried Mexican oregano Sea salt and black pepper, to taste Optional: ½ medium red bell pepper, finely diced Guacamole Ingredients: 2 large ripe avocados, pitted 1 medium tomato, seeded and diced 3 T. fresh lime juice 2 T. fresh cilantro, minced ½ medium jalapeño, finely diced Sea salt and black pepper, to taste To Serve: Mango Salsa* See recipe here. Iceberg, butter, or Romaine lettuce leaves for wrapping Directions:
How are things? Hope all is well in your world. I had business in Roswell at the end of April so we made a quick trip. There was no "touristing" this time, as it was a short visit. Roswell actually have a lot to see. From the lake to the alien tours, it a nice place to visit. + I really do love the kookiness of the city. They do embrace the alien theme and celebrate it! Most of the hotels are clustered together -- I looked at vacation rentals but it was a last minute trip and they were all booked up.
Hey, How are things? I know......It seems like the world continues to get more and more chaotic every single day. I have gone back to walking (well, serious walking...not just to the 'fridge.) And have been having a lot of fun with the Pacer Community. I just finished my second competition and picked up another medal. Finished Barcelona and now on to the next challenge. If you are struggling now why not consider joining one of the online walking communities (you can even use a treadmill) but its nice to interact with people and have some accountably. It's never to late to begin...
Now I need to find my running shoes. Speak soon! “Whoever finds love
Hope you are having a fantastic day!
Travel is such a bother right now, but luckily my trusty iPhone decided to unearth some memories today and found some lost footage of a visit to Inverness and Culloden. I made a very short video, enjoy! The secret ingredient in this soup is APPLES. Back in September, we went apple picking. It was so much fun! I made a short video here: Prep time: 15 minutes Cook time: 40 minutes Serves: 4-6 Ingredients: 3 c. butternut squash, cubed 3 large firm apples, cubed 1 medium red onion, chopped 1 T. fresh ginger, minced 1½ t. ground cinnamon ½ t. ground nutmeg ½ t. ground cloves ½ t. allspice 2 T. coconut oil, melted Sea salt and black pepper, to taste 4-5 c. vegetable broth, preferably organic, divided Directions:
Enjoy!
I hope you are having a fantastic week, but HOW IS IT DECEMBER already? I never put up the Halloween decorations so technically it's still September at my casa. Well, except for the cold weather.... I've been trying to clear all my old book reviews, old travel posts, recipes, and sorting pictures for blog posts this week. (So far I found a few really witty half-finished posts from 2018, LOL!)
Regardless, you can expect a blast of book reviews and other nonsense this month, dear reader. So stay tuned. Thank you for hanging out... How is it already November?? September and October flew by because life was so busy! We took a road trip to Roswell, New Mexico, then returned home, repacked, and took a month-long road trip to Texas. #Yeah It was great to be able to travel again! We also went apple picking, (worked of course), made a couple of videos, baked, met up with old friends, and chilled at the river and the lake. Oh! And there was also a hurricane hitting Texas while we were there and we had to nix the beach part of the trip. "More than 100,000 Texas electricity customers without power after Nicholas. Restoring it to everyone could take days." Read about it here. But all-in-all it was a nice adventure! If you missed those short posts I have listed them below. Here are my Top 4 Highlights of Autumn.
Apple Picking -- Autumn Adventures: Apple Picking The Lake - Lake Life The River -Roadtrip vs Storms Roswell -Annual Roswell Trip |
Author Welcome to my (I'm excited to travel again) blog, my healthy Vegan lifestyle blog and my life! It's a lot, but it's my passions and I just love to write about it. Here I share tips, stories and photos from my adventures and life. This is the place where people can find daily inspiration to travel and motivation to live healthier lives and laugh a bit too! Archives
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