Grilled avocados are the perfect vehicle for serving up a delicious corn and black bean salsa in this easy and nutritious vegetarian dish.
Happy birthday to you, happy birthday to you…
No it’s not my birthday, it’s the Recipe Redux’s 5thbirthday! While I haven’t been a member from the beginning, I’m so happy to be a part of this amazing group of healthy food bloggers. I think that this month’s theme is one of the best we’ve ever had but it’s also one of the hardest! We were asked to celebrate each other by choosing a fellow Reduxer and creating a dish inspired by one of their recipes. The problem is, with so many amazing people in the group, this was such a tough decision!
Ultimately, I decided to feature the one and only Jessica Fishman Levinson from Nutritioulicious. Why Jessica? Well, for a few reasons. Although we’ve never met in person, I kind of feel like we’re kindred spirits in a way. She’s a New Yorker, she’s a mom, and she’s passionate about delicious and nutritious food, like myself. We also definitely have a recipe ESP thing going on and there have been plenty of times when we posted similar dishes at the same time. We even know the same people- it turns out that I went to high school with her sister-in-law! If I hadn’t moved to South Florida, I have a feeling that Jessica and I would be getting together for coffee or lunch all the time!
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