2013

Everything is going pretty well out here in CO. 68 and sunny two days ago (sorry midwesterners!). My 25th birthday was a week ago, we ate some awesome sushi in Denver and I got to see one of my best friends from back home (who is moving out here!). Also, as always, I've made some awesome food lately, I included two of my favorite quick ones.

My birthday presents from Fernando! Best husband ever award :)

Wedding planning is intense, 115 save the dates addressed, took forever.

I was so excited to see Lauren in Denver on my birthday!

First recipe is for another great baked oatmeal, this one I made up myself and I actually like it better than the apple cinnamon one in my last post! The second is an amazing black bean corn salsa that even my Mexican husband claimed was the best he's ever had!

Blueberry Peach Baked Oatmeal 

Take 1&1/2 cups whole wheat rolled oats (pretty inexpensive in grocery stores) mix with 1 teaspoon baking powder, 2 teaspoons cinnamon, and 1/2 cup brown sugar. Add in 1 cup diced peaches (I used canned), 1/2 cup dried blueberries (or fresh!), and 1/2 cup chopped peacans. Add 1 cup milk (I used almond milk to make it vegan & less calories) and mix well. Bake at 325 for 35mins

Black Bean Corn Salsa

 

9 oz frozen corn, thawed

1 tomato, chopped

1 small hass avocado, diced

1/4 cup red onion, chopped

1 scallion, chopped

1 lime, juice of

3 tbsp extra virgin olive oil

1 tbsp cilantro

salt and fresh pepper

1 15.5 oz can black beans, rinsed and drained

Directions: 

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

We served it with fish tacos, just grilled some tilapia filets with lemon juice, pepper, tejon seasoning, and garlic.