July, woo! Heatwave, woo!!
It doesn’t take much for me to whine about extreme weather. I don’t really like extreme cold, I definitely don’t like extreme heat, and we’ve had some serious triple digit heat these last few days. BUT, I can’t really complain, because the sun has been shining and we’ve had some really great beach weather. I’ve gotten a lot of sun, even though I’ve got my zinc on my face like a little nerdlet.
Some of the fam got a new boat, and this thing is pur-dy. All black, huge speakers, wakeboarding tower… I can’t wait to go on it. They’ve taken it out two days in a row, but I had to get my beach time in…feet in the sand is a must. The house is super close to Assateague State Park, which is where tons of wild ponies live. They’re pretty tame, you can definitely walk up to them (and they’ll walk up to you), but I wouldn’t advise it. I have PTSD flashbacks of a little boy yanking a horse’s tail and promptly getting kicked. Not saying he didn’t deserve it… but… you know. Just saying.
It’s so nice having the week off from work. I brought my work laptop down, but I’m sort of hoping I can fight the urge to open it and check on things. Honestly, thinking in general isn’t what I want to do much of. I bet you picked up on that, as this is likely the most A.D.D., non-guided, inconsistent stream of consciousness I’ve probably ever written. Let’s get to more important things.
If there ever was a “beach food” that is perfect in every sense of the word, it’s gotta be avocados. When perfectly ripe, they can do anything. On toast, in dip, in a smoothie, eaten plain with some salt… or back to dips 🙂 I make a mean guacamole, but sometimes you just want to switch it up with a different flavor. Cue the veggies! My version is made with almond milk Greek yogurt, so it’s both vegan and paleo friendly. If you don’t have any dietary restrictions, feel free to use your favorite brand of plain Greek yogurt. This is refreshing, tasty, and can be eaten with just about anything! Chips, tortilla chips, on bread, on a salad… you name it.
Super Easy Greek Avocado Dip (Paleo, Vegan!)
Prep time: 15 min
Cook time: n/a
- 3 avocados, peeled and diced
- 1/3 cup Greek-style almond yogurt (or regular Greek yogurt)
- 1 red bell pepper, diced – ribs and seeds removed
- 1 heaping tbsp of fresh parsley, chopped
- 1 small English cucumber, diced
- ¼ red onion, finely chopped
- 1 tsp olive oil
- juice of 1 small lemon, or less if (to taste)
- salt and pepper, to taste
- optional: sprinkle of feta (not vegan, or paleo friendly, FYI)
- In a medium sized bowl, mix together all of your ingredients, adding lemon last. Gently stir until avocado starts to blend, still leaving large chunks. Add additional salt as needed.