Last week was not a good week. We never just fell off the bandwagon... we got ran over along the way! Without rehashing everything we ate let's just say the words 'take-out', 'deep fryer' and 'junk food' hit our weak spot last week. Honestly, most of it was bad planning on my behalf. A health oven baked cod recipe with veggies turned into a battered, deep fried version. This week we are back on track. We have a full dinner recipe written out on our kitchen whiteboard and a breakfast plan on paper. And all of that unhealthy eating, coupled with forgetting Christian acid reflux medicine on Saturday caused Christian a bad reflux flare-up on Sunday. We have learned our lesson, have regrouped as a family, and are ready to restart and face the weeks ahead.
One of my favorite foods in the whole wide world is avocado. It's a great thing to love because they have nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins, and folic acid. The only thing that I need to be careful with is that they are loaded with calories as well. One whole medium sized avocado is a whooping 250 calories! I was recipe searching back in April and came upon a mango-avocado salsa that I just had to try. We've had mango salsa many times before, but adding avocado was a whole new ball game. It was quite simple... cubed avocado, mango (I used frozen), and tomato, plus some diced red onion. Mix it all up and there you go. I served it over BBQ grilled chicken. Usually we have our chicken smothered with BBQ sauce, but this time I only marinaded it in some Budwiser brand BBQ sauce. Millard put it on the grill and held off on the extra sauce. It was a good choice. Our sides were sauteed a mix of fresh and frozen peas and asparagus.
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