California is so beautiful. I had the opportunity to travel there last week for work and although I did not make it to the beach, the weather and scenery is absolutely gorgeous. I was able to visit with my sister, and her constant reminder that I should move to California makes me think “Why not?” But then, I drive on the roads and there is traffic at 8 pm at night, wth?!? I decided I will move to California if I do not have to drive anywhere, ever. You may wonder how that would be possible and I guess my plan would be to live and work in a city, maybe San Diego, I love it there! Honestly, it was 95 degrees outside and felt absolutely amazing with the breeze from the Pacific.
Just an FYI for everyone, I really dislike coconut water. While in CA, I went into a health food store and was talking to the cashier, and somehow we started talking about coconut water. I told her I really did not like it, and she assured me I have just been drinking the wrong kind/brand. She suggested one and told me I would love it. Well, I didn’t. It was gross and my sister drank it for me. So in case you were thinking of buying me a case of coconut water for my upcoming birthday, please don’t!
Anyways, back home to GA finally. Only for a few days though, then I will be traveling once again. This time though, I am going to be a little more prepared with healthy snacks. I had coffee for breakfast on Friday, because I was rushing to get to my flight. Haha, whoops!
I attempted making cauliflower hummus. I even made my own tahini paste. It turned out pretty yummy! Next time, I am going to add roasted red peppers and maybe a few additional spices, just for something different.
1 Head Cauliflower
1/3 cup Tahini
2 Cloves Garlic, minced
1Tbsp Lemon Juice
Salt, Pepper to taste
|Toasted sesame seeds which I turned into tahini|
- Preheat oven to 400°.
- Chop up cauliflower into florets.
- Place florets on greased cookie sheet and also spray florets with a little bit of olive oil.
- Cook florets for about 30 minutes, checking every 10 minutes or so and moving them around so they do not burn.
- Once cauliflower is roasted, remove from oven and allow to cool (I waited 15 minutes).
- Place all ingredients into your food processor and blend together.
- Let the cauliflower hummus cool and enjoy with vegetables, crackers, on a wrap, etc.
~ Savannah FitNut aka Morgan McNeal