Food Photo Show -

Hi there! I hope everyone is having a wonderful and productive Sunday. I have lots of food photos to catch you up on starting from lunch yesterday, so no need to get wordy on you today. Here it goes.

Saturday Lunch

Strawberries, blueberries, and pineapple with Fage Greek yogurt, chia seeds, and honey.

Saturday Dinner

We had both my parents and Dana’s parents over for dinner last night. Everyone brought a dish to contribute and we ended up with an amazing meal.

Appetizer: Tostito’s Artisan Roasted Garlic & Black Bean chips with roasted tomatillo salsa served in our fancy pants serving bowl set that we got as a wedding gift.

Salad: Mom’s quinoa salad which has pretty much all of my favorite veggies thrown into one salad. It is quinoa, tomatoes, mukimame, red onion, black beans, avocado, fresh basil, cilantro, celery, coconut juice, spices, and I may have missed a couple ingredients. It was GOOD!

Veggie Tray: Dana’s mom brought a delicious and colorful veggie tray with her very own special dip that has a creamy cottage cheese base. Nummm.

And the main entrée: homemade grilled turkey burgers with Worcestershire, onion powder, salt, and pepper. I ate mine on a 100-calorie sandwich thin bun and topped it with cheddar cheese, pickles, tomato, onion, mustard, and ketchup. DELICIOUS.

For dessert, I made homemade strawberry sorbet which is the absolute easiest thing to make. No need to spend $6 on a small carton of organic sorbet.

Strawberry Sorbet

Ingredients

4-5 cups frozen strawberries, thawed
Juice from 1/2 of a lemon
3/4 teaspoon stevia
1/4 cup water

Directions

Puree all ingredients in food processor. Transfer to ice cream maker, and let churn for 40 minutes. If you do not have an ice cream maker, transfer to container then place in the freezer until solid. Serve with whip cream if desired.