Cancun

Cancun

I’ve bragged a million times over the past few weeks that Nate and I were going on a trip to Mexico this past weekend. I guess that tends to happen when I’m looking forward to something! In any case, we got home Monday night, so I thought I’d do a little trip recap for you.

You might remember me mentioning a while ago that I had been nominated for employee of the year at work. Well, I didn’t win. (But that’s OK – I definitely did not expect to!) Even so, all the nominees got to go on this group trip to Cancun and bring their significant other, paid for by my company.

It was my first time to Mexico. We were pretty excited!

Cancun

We stayed at the Hard Rock Cancun, which is an all-inclusive resort on the beach there. I don’t have anything to compare it to, never having been anywhere similar before, but it was pretty nice. They had a pool with swim-up bars, a beach, a few restaurants, etc.

Cancun

Picture Vegas… on the beach.

Cancun

Cancun

And really, really, unbelievably humid. Seriously, you should have seen my hair the entire time we were there! If you’ve ever been to Cancun in May, you know what I’m talking about.

Cancun

We spent most days laying outside by the pool or on the beach – Nate studying for boards in the shade:

Cancun

And me reading my Kindle in the sun:

Cancun

Well, that was the first day. Then I got a liiiittle sunburned, and moved into the shade after that. The sun was so hot that I should have stayed under the umbrella to begin with, but that’s a lesson I have to re-learn at the start of every. single. summer.

Cancun

We spent one morning jet skiing and snorkeling – or “jet skeeting” and “snarkeling” as Marco, who worked at our hotel, kept calling them. Hah! It was my first time doing both. I was pretty happy once I realized that Nate could drive the jet ski and I could ride behind him, because the water was really choppy. Also, I’m a huge wimp. I’m not sure I could have done it myself! He had a blast speeding over the open water while I clung to him with arms and legs and tried not to ruin his fun. I wish I could have brought my phone to take pictures… I’m pretty sure I would have had a look of pure terror in any action shot!

“Snarkeling” was fun; I mostly just tried to get used to the mask and not get touched by any fish, hah. I managed to swallow zero water, so I count that as a success! Did I mention that water sports are not my thing?

Cancun

Other than lying in the sun and our little “jet skeeting” adventure, we did a lot of eating and drinking! Well, a lot of eating, and moderate amounts of drinking. Probably more than half of the people we were there with were LDS (Mormon), so our group was definitely not there to party. That was fine by me – I’m not a huge partier and I’m notoriously sleepy, so early nights are ideal! We did enjoy a few good bottles of wine, though.

Cancun

At one restaurant we tried four dessert wines. Yum! I never really consider myself a big fan of dessert wines, but I’m pleasantly surprised almost every time I drink one. I wish I’d thought to take a picture of any of the bottles… there was a white with notes of honey that I particularly liked.

Cancun

As far as food, we left the resort for dinner with the group two nights, once to a seafood restaurant and once to a Mexican place. The seafood place was really good. We had some extremely fresh clams there – they opened them at the table for us, and when we squeezed lime juice on them, they moved! I squeezed some extra lime juice on mine just to be sure… eek! Also, Nate ate some crispy, seasoned crickets at the Mexican place. I refused!!

Cancun

We ate lunch and dinner every day at the resort. They had really good fresh fruit, and also a pretty extensive salad bar. It was surprisingly easy to avoid meat… although it was also surprisingly easy to eat chocolate ice cream with lunch every day. Yummm.

After three full days of lounging and swimming (during which time NONE of our clothes dried), we made our way back to Salt Lake on Monday afternoon. We almost ended up spending an extra night in the Houston airport when we were quite crunched for time going through immigration and customs, but we made it back in one piece. Aaaand I still haven’t unpacked my suitcase. Can you say mold? Dreading it.

So, Cancun: quite the experience. A huge thanks to work for sending us! This trip definitely nudged the travel bug in me, and made me want to explore other parts of Mexico. Whenever there was a lull in the conversation, I made Nate tell me when and where our next international trip is going to be. (The jury’s still out on that one.) And it also made me want to learn some Spanish! An immersion program somewhere in South America doesn’t sound half bad…

Cancun

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Raw Detox Salad with Apple Miso Dressing

Raw Detox Salad with Apple Miso Dressing

We’re back from Mexico!

Translation: It’s time for this detox salad.

Raw Detox Salad with Apple Miso Dressing

Did I mention that we leave for a wedding on the East Coast on Friday morning? This is going to have to be some quick detoxing.

We didn’t go too crazy with the food and drink on our little vacation, buuut we were staying at an all-inclusive resort. AKA I had ice cream at lunch everyday (amazing!). Also, one night we tried about four dessert wines. They were reeeeally good. I’m hoping to do a little trip recap later in the week with pictures etc., so stay tuned. In any case, some healthy food can’t hurt over the next few days.

Raw Detox Salad with Apple Miso Dressing

Now usually I’m wary of words like “detox,” “cleanse,” etc. I’m not sure I really buy it, you know? But you can’t deny there’s some healthy stuff packed in here. And according to the ever-trustworthy interwebs, beets, kale, apples, and ginger all have detoxifying properties, not to mention a ton of nutrients. Nutrients that I desperately need this week.

The great thing about this salad is that it is totally delicious and satisfying and doesn’t feel like a “detox” at all. In fact, this dressing is my newest obsession (the third miso dressing I’ve posted in the past few weeks?) and I dare you not to dip your finger in it. Sooo good.

Raw Detox Salad with Apple Miso Dressing The key to making this salad is to not go overboard. (And I learned the hard way.) Two cups of any fruit or vegetable is really not very much, and it’s crazy easy to underestimate the amount of veggies you’re chopping up. Maybe it’s just me that has this problem? I tend to throw the measuring cup out the window when it comes to things like soups and salads, assuming that more is always better. And I mean, who wants to have half a beet leftover? The first time I made this salad, I probably ended up doubling all the ingredients except for the dressing.

Yeah… it tasted much better the second time around.

I think you’ll enjoy this salad, whether you’re looking for a healthy lunch or dinner, or a yummy side dish for a barbecue this weekend. Don’t be afraid to get out the mandolin and go to town!

Raw Detox Salad with Apple Miso Dressing

5.0 from 1 reviews

Raw Detox Salad with Apple Miso Dressing
 
Hands-on time

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This nutrient-rich raw salad is so tasty and satisfying, you would never think of it as a detox!
Author:
Serves: 3

Ingredients
For the salad:
  • 2 cups julienned golden beets (1 medium-large beet)
  • 2 cups julienned Granny Smith apples (1 to 1 1/2 large apples)
  • 2 cups finely chopped kale
For the dressing:
  • juice of 1 lime
  • 2 small cloves garlic, minced
  • 2 tsp minced or grated fresh ginger
  • 2 Tbsp unsweetened applesauce
  • 1 1/2 Tbsp white miso paste
  • 1 Tbsp rice vinegar

Instructions
  1. Combine vegetables in a large salad bowl.
  2. Blend together all dressing ingredients. Pour over vegetables and toss to combine.
  3. Serve immediately, or will also keep up to 2 days in the fridge.

Notes
Adapted from Emily Geizer.

 

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Filed under Salads, Vegan, Vegetarian

Elote (Mexican Corn Dip)

Elote (Mexican Corn Dip)

What better way to start off the week than already looking forward to the long weekend?

I don’t know about you, but I’ve been looking forward to Memorial Day for quiiiite some time. Like, January 2nd? My company gives no days off between New Year’s and Memorial Day, and it is a pretty brutal stretch with no break. Then again, I’m currently getting paid to be in Mexico, so I probably have to take that back. But. Memorial Day means summer is here, barbecues are here, long weekends are here. Finally.

Elote (Mexican Corn Dip)

This recipe came to me from my lovely friend and ex-roommate of two years, Martha. She suggested elote, which I had never heard of before, when I was looking for a recipe for anything but guacamole to bring to a barbecue a few weeks ago. I never think that bringing guacamole is a bad idea, I just knew that I would likely be going up against at least three other guacamoles if I did bring it. I just wanted something a little different, you know? Elote was the perfect thing to get me out of my dip rut.

Elote (Mexican Corn Dip)

Have you ever heard of elote before? Do I just live way too far from the border and have totally been missing out my whole life? It is basically a creamy, cheesy, Mexican corn dip with a little kick from hot sauce and spices. It’s served hot, and it’s to die for! And to make things even better, it’s eaten with tortilla chips. Corn + corn! It’s yummy.

Elote (Mexican Corn Dip)

I wish I could have gotten some better action shots of this dip so that you could really see the texture. It’s mostly corn, with a little cheesy yogurty goodness filling in the cracks. Nothing too heavy or soupy, but definitely creamy and flavorful.

Elote (Mexican Corn Dip)

I’ve modified this recipe a bit from the original, which called for a cup of mayonnaise and not nearly enough cheese. I will take cheese over mayo any day! Also, while I’ve included instructions for roasting whole ears of corn in the husks, I felt that this step could have been skipped by simply using frozen sweet corn. Aaaand that way the oven can stay off. On the other hand, if you have access to amazing fresh ears of corn that you’d like to roast or barbecue, they will definitely shine here! Go whichever route appeals to you.

Elote (Mexican Corn Dip)

5.0 from 1 reviews

Elote (Mexican Corn Dip)
 
Hands-on time

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Total time

 

Author:
Serves: about 5 cups

Ingredients
  • 6 ears of corn, still in the husks (or 4.5 cups frozen sweet corn, thawed)
  • 1 cup Greek yogurt (I used Fage 0%)
  • 2 Tbsp fresh lime juice (about 1 lime)
  • 1 tsp kosher salt
  • 1 tsp ground pepper
  • 1 tsp sugar
  • 1/4 cup vegetable stock
  • sprinkle of paprika, for garnish
  • 1/2 cup crumbled cotija cheese, for garnish
  • chopped cilantro, for garnish
  • tortilla chips, for serving

Instructions
  1. If using whole ears of corn: Preheat your broiler. Place corn on a baking sheet. Broil until husks are thoroughly charred, about 10 minutes, flipping with tongs halfway through. (This can also be done on a medium-hot barbecue.) Set aside until cool enough to handle, then husk the corn and slice kernels off with a knife. (If using thawed frozen corn, simply skip this step.)
  2. In a large pan over medium heat, combine the remaining ingredients except for garnishes (Greek yogurt through vegetable stock). Stir in corn and heat through. Scoop into a serving dish and garnish with paprika, cheese and cilantro. Serve alongside tortilla chips.
  3. Enjoy!

Notes
This dip can be made ahead of time and reheated, either in the microwave or in a 400 degree oven, before serving. Adapted from the Elote Cafe Cookbook.

 

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Filed under Appetizers, Dips & Spreads, Vegetarian