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Source: Wikipedia |
Welcome to my blog. A place where we can share all the great things we have in life! Food, wine, decor, gardening, nature, ocean, quotes, inspiration and more!! Hope you enjoy!!

Being near the ocean is my sanctuary..You can let go of all your feelings here...Life is good! Enjoy it!!
Monday, April 16, 2012
A cup of some self-love ♥
Vegetarian Taco Salad
By Eating Well Magazine |
Makes: 6 servings, about 1 1/2 cups each
Active time: 40 minutes | Total: 40 minutes | To make ahead: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.
Cost per serving: under $2
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
4 large tomatoes
1 1/2 cups cooked long-grain brown rice (see Tip)
1 15-ounce can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1 1/2 teaspoons dried oregano, divided
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
2 cups shredded iceberg or romaine lettuce
1 cup shredded pepper Jack cheese
2 1/2 cups coarsely crumbled tortilla chips
Lime wedges for garnish
1. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.
Per serving: 395 calories; 17 g fat (5 g sat, 5 g mono); 20 mg cholesterol; 52 g carbohydrate; 0 g added sugars; 14 g protein; 9 g fiber; 459 mg sodium; 774 mg potassium. Nutrition bonus: Vitamin A & Vitamin C (38% daily value), Calcium & Folate (23% dv), Potassium (22% dv), Magnesium (21% dv), Calcium (23% dv), Iron (15% dv).
Kitchen Tips: To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp, knife.
To cook rice, bring 1 cup water and 1/2 cup long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes 1 1/2 cups.
Sunday, April 15, 2012
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“It’s hard for me to put into words why I like the beach so much.
Everything about it is renewing for me, almost like therapy...Beach
Therapy”
--Amy Dykens |

Welcome all beach bums, locals and natives.This mat reminds me of being at home in the islands. Everyone wears rubber slippers. ( Or what we would call in Hawaii, "Rubba Slippas.")
It's a Hawaiian thing~ALOHA!
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My hometown in in Kona, Hawaii. I love this sign and someday I will return. |
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Coconut, candy, spoon meat, & fruits ♥ Too cute, love it! source:justkeepgoingon |
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Vital EnergyVia-Sugar-Magnolias |
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My baby Dakota. She loves the water!! “I honestly think the beach is the only place children actually entertain themselves.”
--Donna McLavy |

Indoor & Outdoor Decor
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source:relax-d2 |

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I painted this armoir this pretty green. It reminded me of the colors from Mexico. |
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Tommy Bahama Dining Room~Coastal Living |
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This outdoor dining area is so comfy. I love all the colors!! By DECOR |
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Color is one of the most important tools at your disposal. Use it wisely to your benefit. |
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Pretty and pink | source:colo-r |
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I love this old door. It's very rustic . source:flicr/nicd3000 |
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Source:state-of-sunshine |
Decorating in Seattle23 |
“Man cannot discover new oceans unless he has the courage to lose sight of the shore.”
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