I am finally throwing in the towel and calling it a night. Where did the day go? Proactive days are the fastest. Despite the fact that I rolled into Georgia around 2 in the morning, I still woke up at 7 am. My body has a built in alarm clock!
I enjoyed some Pioneer Woman on the Food Network, my cup of coffee, and walking Mr. Grumples down the the beautiful back roads.
After a relaxing morning, I needed to put together a grocery list and hit the store. There was nothing in the house. I forgot how much I miss Publix. The people who work there are always so nice. I also had a twenty minute conversation with a lady about fresh farmers markets. She gave me her recipe for blackberry cobbler and I must try!
I grabbed a bunch of fresh foods for the grill this week.
After loading up the fridge, doing laundry, and taking a quick nap, I went for a long run down the back roads. I met some friends along the way. I think they remember me!
Running is so fun in Georgia. Everything is beautiful. You just need to stay hydrated because it is HOT HOT HOT! But I love it! I guess you should keep a lookout for alligators, too!
When I got back from my run, I showered and started up the grill. I was inspired by The Pioneer Woman’s salad she made today. It looked so fresh and I knew I had to do something similar. Especially because Jeremy is on Paleo.
To marinade the steak, I lathered it in honey and pineapple juice. I sprinkled onion and garlic seasoning on top with a sprinkle of pepper. I grilled the steak for three minutes on each side. Jeremy likes a rare steak, so if you don’t, cook it longer.
I seasoned my cod the same way as the steak. I placed it on greased tin foil and cooked it about four minutes on each side until it was flaking. (but still moist)
The asparagus was tossed in sesame oil with garlic and onion seasoning sprinkled on top.
My Salad: I placed the cod on top of a bed of lettuce with Amie’s organic lite lemon poppy seed dressing.
I topped it with a couple slices of strawberry and avocado. The sweet potato was baked in the oven.
Jeremy’s Salad: The steak was laid on a bed of lettuce with a light blue cheese vinaigrette.
I also added blackberries and avocado slices on top. This was surprisingly simply and fast to make. I loved how light and filling it was.
I hope you all have a wonderful Labor Day Weekend!
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