Tag Archives: watermelon

10 Things I’ve Learned This Summer… and Grilled Watermelon Salad

This summer has been crazy! From visiting my mom in Nashville and road-tripping to New Orleans, researching/swimming with whale sharks which are the largest fish species and SO cool, and having a family reunion on a lake in Washington (which is one of my favorite states) to getting my wisdom teeth out and finding out I’m one of the lucky people who gets chronic migranes, there have been ups and downs and loop de loops galore. And I really wouldn’t change this summer for anything. I had a ball. I hung out with my friends, I cooked up a storm, I spent a lot of time bonding with my family, and I had some crazy cool adventures too. Here’s what this summer has taught me (or at least 10 of the things I’ve learned–> in no particular order):

  1. It’s way easier to write a blog when I’m procrastinating schoolwork then it is when I’m putting off hanging out with friends–> even though I’ve cooked more this summer than I do during the year.
  2. Sewing is not as easy as it looks (I made a faux fur jacket that looks super vintage but my goodness was it difficult!–>and my mom helped me finish it up).
  3. I definitely chose the right major in college and after my time with the whale sharks I’m super amped for heading back up to school (on Thursday!)
  4. The more time you spend doing something (in my case cooking), the more you realize you have a LOT to learn. (Graduating high school I thought I knew everything… college taught me this lesson too).
  5. Growing herbs inside is actually pretty darn easy (I have a nice little herb garden going–>plus tomatoes and bell peppers–>and they’re doing well despite the fact I’m known to have the opposite of a green thumb).
  6. There’s no one in your life like your family followed closely by your best friends. The people that are there for you year after year despite what dumb choices you made are really valuable. I owe these people so much.
  7. We will all face a broken heart someday. And we will all think that it will not mend. Broken hearts do eventually heal. And if you truly loved someone they can end up as one of your best friends later even though you may believe you’ll never get there.
  8. We need to practice what we preach. I write all about eco-friendly eating and I really do try to incorporate what I write into my own cooking. Obviously, I have days where I want something that isn’t super green, and that’s ok as long as I do my best. There are people, however, who talk so much about certain issues and then leave them to someone else to resolve. Your cause doesn’t have to be the environment. You don’t even need to have a cause. If you do, however, lead by example. Don’t be hypocritical about it if you really do care.
  9. Sometimes the little things are really what makes the world a wonderful place to be living. Enjoy them. Sit and watch a sunset, eat a chocolate bar, paint a picture (if it’s bad just call it abstract… that’s what I do), play board games, blow bubbles when you’re chewing gum, take a bubble bath, read a book, go surfing (even if you end up not catching a wave and basically being a buoy), go for a bike ride, etc. It doesn’t have to cost you a lot to have a good time.
  10. Every day is precious. We only have so long. Don’t wait until you’re retired to start doing what you want to. By then… it may be too late. Travel now before the ice caps melt, the coral reefs bleach, and more animal species go extinct (even if it’s an icky species it has a place in the ecosystem). See the world in all of its beauty. Change some of your less “green” practices now so your children might get to see the environment like you can now. Stay out too late. Get up too early. Do something you are afraid you’ll fail at. Enjoy every moment you have.

In Washington, I tried wake surfing. I've never done any lake sport before so I was worried...I had a blast!

Grilled Watermelon Salad

  • Watermelon, cut into squares of about 2 in. by 2 in.
  • Arugula
  • Goat Cheese, crumbled
  • Balsamic Vinegar, reduced
  • Tomato, chopped
  • EVOO

Rub the watermelon on both sides with EVOO. Place on grill for about 3-5 minutes a side. Place a bit of arugula on a plate. Top with goat cheese and tomato. Place one watermelon square on top of that then make another layer. Top with another watermelon square. Place more goat cheese on top and drizzle with the reduced balsamic vinegar.

MAKE THIS WHILE WATERMELON IS STILL IN SEASON!!! It is soooo delicious. I love how the watermelon almost looks like a seared piece of ahi tuna and it gets such a delicious savory flavor when it’s cooked. SO GOOD. And using local, organic produce is so good for you and it’s so sustainable.

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Leftover Fish Tacoritos

So… I know I’ve given you guys a delicious fish taco recipe already but let’s be honest: it was not the healthiest of fish taco recipes. And though this is a blog about being more eco-friendly in the way you eat, I’ve begun to realize that doing so is pretty linked with eating healthier. Plus, this fish recipe is for a tacorito… not a taco.

Here’s a little backstory: my mom is an amazing cook and we made dinner together the other night. Shrimp and a delicious fruit salad (see recipe below). Between the two of us, however, we could not finish off the shrimp. The next day for lunch I came up with these bad boys. Super easy yet super addicting and delicious. I call them a tacorito because with so much yummins inside of the tortilla, they were too large to be a taco but too small to be a burrito. Here’s what I did:

Shrimp Tacorito

  • Whole Wheat Tortilla
  • Leftover Shrimp–>3-4 per taco (ours had been marinated in bourbon, teriyaki, maple syrup, dijon mustard, and chili powder)
  • Any Salsa or Pico de Gallo you have sitting around
  • 1/4 Bell Pepper per taco (any color) chopped
  • Shredded Cabbage
  • 1 tsp. per taco Cilantro, chopped
  • 1/4 avocado per taco, sliced
  • optional: Organic Shredded Cheese

Place some EVOO in a medium pan and saute the bell pepper until just warm–>keep it crunchy for a good texture! At the same time, in a different part of the pan heat up the shrimp. When warm, take out with a slotted spatula leaving the EVOO over some heat. Place the tortilla in pan. Top with cheese (if used) until just melty and then add the shrimp, bell pepper, and salsa. Take off heat and top with all other ingredients. Fold it up for a delicious tacorito!

ECO-BENEFITS

  1. It’s a great and easy way to use up leftover ingredients. One of the worst eco-faux paus is letting good food go to waste!
  2. Check this out for which shrimp is most sustainable because some are best choice for sustainable fish eating and some are avoid.
  3. Seasonal vegetables are convenient to buy locally and organically because they’re everywhere! (It’s bell pepper season).
  4. You can use any fish in this recipe for a filling leftover lunch or dinner.

Fruit Salad

(Recipe courtesy of my mom)

  • Cantalope balls
  • Watermelon balls (you can use any melon)
  • Simple syrup (equal parts sugar and water in the microwave for 3 minutes)
  • Mint, chopped

Place the mint in the hot simple sugar and let steep. Place in the refrigerator until cold. Pour through a fine strainer to get rid of the mint leaves. Place melon balls in the infused simple syrup.

ECO-BENEFITS

  1. Melons are all in season in summer!
  2. You only need a few ingredients which means less packaging which means greater sustainability!