I spent the weekend in Atlanta with a friend and had a great time. We went down to the Highlands both nights and sat at local bars and talked and watched the people in the evenings. During the days we just relaxed and didn't do much, besides some shopping. Before I left we went to a great little whole in the wall breakfast joint and i had some delicious wheat germ pancakes with a cinnamon butter. I'm going to have to try out some recipes since it was good and actually healthier than my normal breakfasts. I did a decent job of eating healthier over the weekend. I've been drinking water and actually munching on cherries and snap peas when I need a snack instead of candy bars and chips. I've kept it up so far, although my dinner Sunday was Chinese food... I blame my husband. =)
Atlanta 2010
Over the weekend Mo and I made my favorite salsa and some cinnamon and sugar chips to go with it. Here's my recipe:
Fruit Salsa
3 kiwis
1 orange
1 jalapeño (seeded)
1 cup strawberries
1 cup drained crushed crushed pineapple
1/4 cup sweet peppers
1 tablespoon lemon juice
Everything has to be finally chopped. Mix them together in a bowl. You could add other things like green onions or whatever, but I'm not an onion person. It's only good for about 24 hours. Put the strawberries in a few minutes before you serve the salsa. Don't let them sit for hours in the mixture. You could probably put this on a lot of things, but I like to just eat the mix or make cinnamon chips.
Cinnamon Chips
flour tortillas (I usually use 12-14 taco size)
butter
cinnamon and sugar mix
Brush the tortilla with butter, just enough to get it wet, then sprinkle your cinnamon and sugar mix on top. You can use as much or as little per tortilla. I generally do both sides and make sure most of the tortilla is covered; otherwise, I'm just eating a regular tortilla chip. Then, cut the tortillas into wedges like you would a pizza. 8 slices are good. Lay them on a baking pan and bake at 350 degrees for 5-10 minutes or until they start to get crisp. You'll have to bake several trays. Store in an air tight container. You can use them for about 3-4 days, or freeze them for about 2 weeks.
