Spring has sprung…FINALLY! It got up to almost 60 degrees today. And boy, am I in looooove.
Unfortunately, although it was beautiful out, I spent most of my time indoors in a soccer dome completing a National E Coaching License this weekend. 12 hours Saturday and 7 hours today. To say I can hardly walk is an understatement. Getting in and out of a car is ridiculously hard. I imagine that’s what it’s like when you are 9 months pregnant. Not that I know obviously, but someday I’ll know if that is an accurate representation!
Tonight, my friend and I spent the evening chatting over dinner and bloody mary’s. The best part?! We got to sit out on the patio. My first patio of the season! It was beyond amazing.
It doesn’t get much better than this, folks.
With this nicer weather comes my craving for light, fresh dishes. This quinoa salad with celery and grapes is definitely one of them. It sounds like a strange combination, I know. I actually had planned to make this quinoa salad, but we didn’t have all the ingredients. So I Googled what I did have in the house, and came across this recipe from Rachel Cooks: http://www.rachelcooks.com/2013/05/13/quinoa-salad-with-grapes-and-celery/
Now, I can’t take an inch of credit for this recipe. I pretty much copied it exactly, but with the addition of slivered almonds (about 1/4 cup) that we had in the house. Also, I added feta cheese when I brought it as leftovers to work. Yum! It’s not a complex recipe, but light and refreshing and exactly what I needed last week. Especially with the unexpected snowstorm we had on Friday!
That better be the LAST time I see snow this spring. If I see snow one more time I might just…just…just…well I don’t know. Freak out I suppose.
Here’s to another beautiful week.
Happy clean eating ya’ll!