Hello from Costa Rica! And my sun poisoning says hello, as well! I think I really do have a minor case of sun poisoning and it’s a real downer. Having too much fun in the sun really does come at a cost. The only thing I burned was my arms since I wore a short sleeve rash guard while boogie boarding for hours. My husband recommended the long sleeve, but did I listen? Nope. Have I learned nothing in a year of marriage?!
We also walked pretty much everywhere the past few days, but I haven’t worn shoes that are supportive in the least bit. So my feet are screaming. So I have a sun burn on my arms, my bottom lip is sticking out Kardashian style from seeing a little too much sun, and my feet are swollen like I’m 9 months pregnant. I’m looking sexy AF.
Well, we only have one full day of left here in Costa Rica and I’m still going to live it up. Luckily not on the beach today. But we are going on an ATV tour through waterfalls, which is going to be amazing! Then it’s back to Colorado tomorrow then straight to Dallas for an event through the weekend. I’m hoping my sunburn and swollen feet can calm the tits down by then so I can at least fake that I have my sh*t together. Here’s hoping!
Ok, I need to get back to hanging out with my husband, but in the meantime – MAKE THIS RECIPE! It’s seriously the most simple recipe but it is SO good. I’m glad I was able to change my mind about beets because I’m obsessed with them now and eating them almost daily!
- 3 cups boiled, peeled and diced beets - cooled (I used Love Beets brand to make it extra easy and not messy)
- 1/3 cup walnuts, roughly chopped
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 3 + tablespoons of either Kite Hill Truffle & Dill Almond Milk Cheese or Kite Hill Chive Cream Cheese (which is what I used)
- 1 tablespoon sherry vinegar
- 1/4 cup parsley, roughly chopped
- couple pinches of coarse salt
- Place cooled beets in a bowl.
- Place a small saute pan over medium heat and add walnuts to toast for about 5 minutes. Once they begin to brown and become fragrant, add maple syrup and coconut sugar and continuously stir to help coat the walnuts in the sugar. Stir and cook for about 3 minutes then remove from heat and let cool.
- Once walnuts are cool, add them to the bowl with the beets along with the cheese, sherry vinegar, parsley and coarse salt and mix to combine.
- Serve immediately!*
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