Hey there!

 Sorry I’ve been MIA for WIAW these past couple weeks! I’m still blaming things on “getting back to the swing of things” after vacation. That takes a good two weeks, right??? :)
Spring was out in full force last weekend (only to disappear rudely as soon as Monday hit) so mu hubby and I decided to go for an al fresco lunch and enjoy the sunshine. You know what’s a great lunch to eat outside on a sunshine-y day? Burgers and fries. Or, more specifically, avocado burgers and garlic sweet potato fries. Try it next time the sun is out…you won’t be disappointed!
But, I’ve also felt the urge to eat lighter meals as the seasons change. This salmon salad was a perfect lunch when I was feeling like something light but filling. I like a lot of stuff in my salads so I load ‘em up with veggies and protein. Dress it with a simple lemon vinaigrette and you are good to go.
Speaking of protein, I’ve been eating lots of it lately. I was thinking of blaming it on the baby (such an easy way out!! ;) but I actually think it’s due to the fact that it’s finally warm enough to BBQ! BBQ-ing is our very favorite mode of cooking from about now through whenever it gets to cold to stand outside and wait for your steak to get done without a hat and gloves. There’s nothing like the smell of charcoal in the summer…or March! This spice rubbed tri-tip with chimichuri turned out so well I’ll be sharing it with you guys soon. Be sure to check back- this is a recipe you are going to want to have in your summer arsenal!
And, even though I brought half of this delicious blueberry lemon pound cake to work, I’ve been snacking on the other half non stop! It is so moist, crumbly, and fruity I just can’t get enough! Plus, it works for breakfast OR dessert! Genius!
Have a fantastic week everyone!