I’m informally starting a muffin series here on the blog based on the seasons. It all start with that very request over on Facebook, and from there I started off with these Grain free Glazed Lemon Blueberry Muffins. Today we’re moving further into the summer season with ripe juicy peaches.
When we left off at the end of Day 13, we were in the middle of a gale force rain storm. But luckily Day 14 dawned with the skies clearing, and the sun trying to poke out. We were excited for a nicer day, at least for most of it since it was supposed to start raining again late in the afternoon.
I have to be truthful and say the first time I heard the idea of a ‘cheeseburger salad’, I immediately thought ‘no thanks’! What is it about making snap judgements anyways? In any case, my better judgement finally kicked in and I realized that a cheeseburger wasn’t all that different than these In and Out Style Lettuce Wraps I’m obsessed with.
We’ve made these lettuce wraps so many times this summer, I’ve lost track now! This particular combination of ingredients is just one that keeps us coming back for more. They’re based off the ever popular Italian sub sandwiches, but made into a lettuce wrap.
We’ve been having way too much fun making kombucha mocktails lately! It just seems like there’s an endless amount of flavor combinations to be made.
If you would’ve talked to me about meal prepping a few years back, I would’ve said no way, and no thank you! I love to cook, and I find it’s the perfect way to unwind after work. I’m also big on variety, so meal prepping in the way I understood it didn’t sound appealing at all. (You know the kind… where every meal is laid out for the entire week.)
When we left off at the end of Day 12, we had finally found a campground to stay at in the middle of a wicked storm. It was pouring rain, and the wind was positively howling, which always means it’s going to be hard to sleep when you’re not sure whether or not you might actually tip over inside your vehicle in the middle of the night.
It’s so easy for me to get into a rut when making salads. I find myself often relying on cheese as a primary flavor booster. But since I’m trying to keep my dairy intake down to a respectable level, (you know… somewhere below putting cheese on absolutely everything) I’ve been working on branching out this summer.