Currently...

Listening to...

Country music on the LA radio station (105.1 FM). I grew up listening to the country crooning of Garth Brooks, Reba McIntyre and Brooks & Dunn (shoutout to 93.9 FM). Dixie Chicks were a big part of my freshman and sophomore year of college; I remember my roommate and I having concerts and using our hands as microphones as we belted out the words (shoutout to Michelle). Two of my favorite current artists are Jason Aldean and Luke Bryan.

Watching...

The Umbrella Academy on Netflix. It is SO good! I wasn't sure what to expect but it exceeded my expectations.

Moisturizing with...

The Abundant LA product line. I discovered these products at an event held at No Tox Life in Los Angeles (another favorite product line of mine) and I am so happy I did. I am currently using the Healthy Boundaries and Skin Balm. The owner and creator Cici lists all of the ingredients in the balm so you know you are using something that is TOX FREE and actually nourishes the skin. The balm has a smoked beeswax base which smells so amazing. I am also using two of her essential oils - Moon Cycle and Clear and Sweet Dreams. I love them both and, because they have no toxins, I feel comfortable putting them directly on my skin -wrists and neck- like a perfume. She hosts workshops so I am planning on checking one out this year!

Indulging in...

Brownies from the food blog Paleo Gluten Free Eats. These are truly so easy to make and D.E.L.I.C.I.O.U.S. They are made from sweet potato, maple syrup, avocado and dates! And other ingredients like cocoa powder and vanilla extract. You can find the recipe here.

Crocheting...

The pink flamingo from the Edward's Menagerie crochet book. Crocheting two birds from this book is one of my new year's goals. You can read more about that here.

Stressing about...

Job applications. I am applying to a variety of places currently and am keeping my fingers crossed for an interview. 

~meg

P.S. How wonderful has this rainy weather been? In addition to the obvious benefits, the sunsets have been beautiful with colors like a sherbet banana split. And the greens have been glowing like they do in Portland. The picture above was taken from my porch.

Jalapeño Corn Summer Salsa

Jalapeño Corn Summer Salsa

(inspired by Pinch of Yum's Jalapeño Quinoa Corn Dip)

One frozen bag of corn

One shallot, diced

2 tablespoons of vegan butter (I use Miyoko's brand, made from cashews)

Handful of parsley, diced leaves and stems

Two avocados, cubed

One cup of quinoa

One jalapeño, diced (no seeds but you can always add the seeds for extra spice)

Pinch of salt (optional)

1.)  Cook the quinoa according the directions on the package. I personally use a rice cooker with the ratio of one cup of quinoa to two cups of water. The rice cooker makes the process so easy! I used to cook quinoa on stovetop and it never turned out right - the quinoa was never fluffy and I always burned some of the quinoa to the bottom of the pot making the cleanup process a nightmare. 

2.)  Dice the shallot, the parsley and the jalapeño. Cube the avocado. 

3.)  On stovetop (medium heat), start to melt the two tablespoons of vegan butter in a shallow pot with a lid. Add the frozen corn and diced shallot, close the lid and cook for five minutes. 

4.)  In a large bowl, add all of the ingredients and gently mix together to maintain the integrity of the avocado. I used a spatula. 

Simple, yet SO good. It is very light and fresh so would be perfect for a summer picnic or date night at the Hollywood Bowl with a crisp white wine or rose. Enjoy with tortilla chips or almond crackers.

Enjoy!

~meg