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A sunny afternoon, the sky dotted with diverse cumulus clouds, temperatures in the mid 80’s, bathing suits on, drinks in red solo cups, and the laughter and splashing sounds of kids paints the perfect backdrop for a summer Sunday on Lake Norman.

This weekend we spent the better part of Sunday soaking up the sun and lounging around on Lake Norman with good friends of ours.  As four boats tied up together the kids had a blast climbing, jumping, and swimming ; rarely taking a break to even snack.  The adults enjoyed a rather lazy afternoon of sitting in life jackets and lounging in the water; attempting to keep the surrounding splashing of the lake water out of our drinks!

This is one of our favorite things to do in the summer; however, the preparation for a day on the lake is strenuous.  The checklist seems concise: towels, food, sunscreen, drinks, bottle openers, camera, cups, trash bags…..but for one reason or another, it takes hours to prepare. In reality, I am pretty sure it doesn’t have to be that way, but for some reason that is always what happens!  It’s as if we (the women) prepare for a 20 person feast! Certainly, we don’t always want to take out the SAME foods weekend after weekend,  and we want to have enough for everyone to enjoy 🙂

Point being  that yesterday I was trying to think of something different to take with us; besides the regulars – cheese and crackers, chips and salsa, veggies and hummus. For the past few months since doing the Shakeology cleanse, I have been eating cleaner than ever before and feeling great!!  A few small things that I have done differently are eliminating soy products and gluten, as well as incorporating even more fresh fruits and vegetables into my daily diet. So yesterday I decided to make a rice salad to take with us on the boat and I must say  that it was DELICIOUS!!

Here is the recipe for you to enjoy! Use it as a side dish or the next time you need something for your Sunday afternoon on the lake, by the pool, at a barbeque or however you enjoy spending your time.

  • 1 1/2 cups of sprouted brown rice/quinoa mix (I found this one at Costco) – follow directions on the package and let cool.
  • 1/2 lime juiced
  • 1/2 lemon juiced
  • 1 tbsp lemon zest
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 english cucumber – diced
  • 1/2 cup dried cranberries
  • 2 scallions – diced
  • 1/2 cup RF feta cheese

Mix all ingredients together & chill in fridge for at least an hour. Cheers!

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