Rainbow Mexican Salad with Avocado Cilantro Dressing

Look at all those great colors.

Beach Bites

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Happy November! I know everyone is posting apple, pumpkin and squash recipes – myself included- but today I am deviating from the norm to deliver this delicious, colorful salad I made last week.  I’m not going to lie, pretty much every day I’ve been eating or drinking something fall-themed – pumpkin muffins, pumpkin spice coffee and pumpkin tempeh kale burgers, just to name a few.  But last week, Southern California decided it wasn’t quite done with summer yet and LA hit 85 degrees.  Whenever it gets hot, I get an itch for some Mexican food and a margarita.  So I made this salad in an attempt to curb my craving in a healthier way and it did just the trick!

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This six-ingredient salad is light but filling and full of protein, healthy fats and colorful veggies.  It’s a great lunch option that can be quickly prepared the night before…

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Whitney Miller’s Carrot Cake Colada

Looking forward to making this over the weekend.

Tervis Blog

Fall for this dessert inspired drink.

Shake things up this fall with a carrot cake dessert drink. I was inspired to create this recipe from my fiancé’s favorite cake, carrot. After sampling fresh carrot juice at a kitchen store’s juicing demo, I was hooked. Its intense, lightly sweet flavor was incredible. I like it mixed with grape or apple juice to slightly dilute its concentrated flavor and to sweeten. To obtain, simply juice fresh carrots or carrot juice can be found in the juice section of the grocery store.

My carrot cake colada can be easily whipped up in a blender or shaker. Combine carrot juice, white grape juice, coconut milk, half-and-half, honey, vanilla, and cinnamon in a blender or cocktail shaker. To serve, rim the Entertaining Collection’s stout tumblers with honey and then dip in toasted coconut. Divide the frothy liquid into each rimmed tumbler.

This sweet and spice…

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