Monday, July 29, 2013

Instagram Recap - Cabin Vacation

Monday, July 29, 2013

We just returned to Seattle from a wonderful week-long vacation at Priest Lake, Idaho. I made a little polaroid template in Photoshop to display my Instagram pics from the trip. As you can see below, the weather was perfect and we had a great time! I'll post some other photos of our adventures soon. Enjoy!






And a little video.

Hope you all are having a great summer!

Friday, July 12, 2013

Perfect Study Break Salad

Friday, July 12, 2013
Hello Friends!

Time for an update! Since my last post, I finished my surgery rotation, studied and took 2 more national board exams, and started packing for a 3 week trip to the west coast! It has definitely been a busy month... This post was actually supposed to be published a few weeks back, but I never actually go around to finishing it (something about studying for 12 hours a day...) Anyway, hope you enjoy it! I should have some more time for crafting and blogging over the next couple of weeks.

Okay. It's noon, I've been studying since 6am, and I'm hungry. Sure, I had a piece of toast with peanut butter on it around 7am, but my brain needs extra fuel these days. The problem is, I've only got a couple of minutes for a lunch break, and I don't have time to make something fancy. So, I open the fridge and let what's left of my creative brain juices go to work...

That's what happened, and it was amazingly delicious. I'm calling it "Spicy shrimp and black bean salad with avocado and sesame oil dressing"

Here's the recipe so you can enjoy this little bit of heaven, too! (Makes one serving).


6 large shrimp, cooked, and cut in half
Trader Joe's Organic Broccoli Slaw (or lettuce of your choice)
A couple large spoon fulls of black beans (I used Fresh Market's sodium free black beans)
1/2 avocado
3 large basil leaves, chopped (or torn, in my case)
2 teaspoons of sesame oil (more if you desire)
Sriracha to taste
Dash of garlic salt
Dash of onion powder

1. Combine all ingredients in a bowl. Mash/mix until you are satisfied with the texture and you feel like the slaw is appropriately coated in avocado-sesame oil goodness. That's it!

Obviously you could do any number of things to improve upon this recipe based on what you've got in your refrigerator, but this is a good and easy start!

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