Not your average guac!!! A full bundle of cilantro, whole large serrano, lime juice, garlic and salt. Simple....straight to the point...delish. I put these items in the food processor and make it into a sauce. This can be used as a dip, topping for tomato soup, tacos, eggs, rice, toast.....

A quick and simple lunch! Even though I love to cook...im a busy gal! So getting a healthy and hearty meal on the table can be a challenge. But I love a challenge, especially in the kitchen. One of the things I do to keep things full of flavor and color.....I make sauces weekly. Marinades too! This way I always have something on hand to add pop to dishes made in hurry. Like this Garlic & Lime Sirloin and Achuete Rice. I added a Avocado sauce and it took the whole experience up! My son was licking the plate after this one....30mins tops.

Summer Love Detox Water....

 I've said it once or maybe twice that grapefruits are seriously under rated. They smell amazing and are loaded with loads of vitamin C....which helps turn fat into fuel! Love it. Cucumbers helps you feel full and is a natural diuretic. YES!!! This helps with bloating and water retention. Mint is pretty darn refreshing aaaaaaaand it promotes good digestion!!! This is why these are a few of my favorite things... Slice, add ice and water!!!! Summer Love Detox Water.

My Beet Love Affair...

Roasted Beet & Apple Salad

I'm having a love affair with beets!!!! Can't get enough of these bad boys! Have you ever tasted something that took you back to a beautiful moment in time? That's what beets do for me..Just their earthy smell, sweet and nutty taste send me right back to my grandmother's small yellow kitchen.

This salad is a toss up of Grannie Smith Apples, Red Onions, Fresh Mint, Lemon, Coconut Oil, Agave and RiceVinegar. I roast my beets in Coconut Oil and Kosher Salt...for me this is the perfect combination.

I'm in love...with beets:) LOL

1. 1. 4 large beets (2 1/2 pounds) Peal and Cut into medium sized triangles
   2. 5 thyme sprigs
   3. 7 mint leaves
   4. 1/2 large red onion slice thin
   5. 1/2 cup coconut oil, plus more for drizzling
   6. Kosher Salt and freshly ground pepper
   7. 1/4 cup rice vinegar
   8. 1 teaspoon agave
   9. 2 tablespoons prepared horseradish
   10. 1/3 cup roasted almonds, chopped
   11. 3 tablespoons of lemon juice
   12. 1 green apple, thickly sliced
   1. Preheat the oven to 375°. In a baking sheet, lightly drizzle the beets and thyme with coconut oil. Season with salt and pepper. Roast until the beets are tender, about 35minutes. Let cool.
   2. In a large bowl, whisk the vinegar with the lemon juice. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish, mint and season with salt and pepper; toss with the beets, onions, apples and almonds. Ready!!!!