Today marks day three on a big boat surrounded by enthusiastic people just wanting a little summer sun. Leaving twenty-degree weather behind for a sunny forecast was not hard to do by any means. Now it was hard this last week venturing into my local target with Uggs on to do some swimsuit shopping. No ONE and I mean no ONE wants to shop for swimsuits in the wintertime. If you do then more power to you.
During my travels to board the ship I fell in LOVE with the book It Was Me All Along. I don’t want to give away too many details because I truly want you to read this book and get immersed into it as I did.
As a young girl growing up with the “big boned mentality” I too struggled with myself and being truly happy. Food has always been a favorite of mine but I no longer find that I need to eat it to find comfort. I eat because I’m hungry and not because I’m bored.
Food is food.
I enjoy putting recipes together and it makes it better knowing that these recipes will also feed my family. It’s about creating dishes that can air on the healthy side and then have some that will be comforting food that we all crave now and then.
I don’t know about you but I could never give up pasta, pizza, hamburgers, steaks, ice cream, cookies and etc. I just couldn’t.
Today’s recipe is about my love for salads. Yes, I crave and eat unhealthy foods but I do love a good salad. The toppings are endless and so are the dressings. I have a new love for blood oranges and wanted to incorporate them into this blood orange vinaigrette dressing.
ENJOY ~ Meagan
Blood Orange Vinaigrette
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- juice from one blood orange
- 2 thyme sprigs
- pinch of salt and pepper
Combine all ingredients in a jar and shake up.
*This Vinaigrette is purposely broken up and it is recommended that you shake 10 to 15 seconds before pouring.