Every time Kristen and I catch up we are like two little kids. “Let me tell you how much I love Summer,” is what we say… (squeal)!
Summer is slow food and BBQ’s, dangling feet over docks and gazing into the night sky. It’s leisure time and sunshine feelin’ fine.
I really enjoy the beauty of Summer. It’s a great time to slow down and take more time to yourself.
The days are longer, so it’s easier to wake up earlier in the Summer. I like to take this extra time in the longer daylight hours to get out into nature and onto a local trail for some bird watching. Birding is at it’s height right now in Florida.
It feels GOOD to stretch your legs and appreciate how colorful and beautiful everything is. You leave everything behind when you step outside and into nature. A marsh walk, beach walk or walk in the woods gives you a chance to reduce stress with each and every step!
According to Entrepreneur magazine, more people these days have a “Summer Streaming List” than a Summer Reading List, but I think Summer is the perfect time to curl up with a good book. I’m reading through Robert Macfarlane’s books filled with nature, wilderness and history of my favorite hobby—walking—and think they’re the perfect summer read.
I’m also making healthy, slow, gluten free meals that nourish the body and the soul.
A pretty plate can add that extra summery touch to your meals. Serve with fresh, sliced peaches or grill some, and it’s magnificent to look at and tastes sumptuous!
Chicken Thighs With Broccoli Slaw, Asparagus and Sweet Onion (Serves 6)
1/2 bag broccoli slaw
One package or bunch of asparagus, chopped
One sweet onion, chopped
Six boneless, skinless chicken thighs
3 peaches, sliced
2 avocados, sliced
One tablespoon of extra virgin olive oil
Salt & pepper to taste
1. Heat 1 tbsp. olive oil over medium-high heat in a cast iron skillet. Sauté boneless, skinless chicken thighs about 6-7 minutes on one side, then turn over and add chopped onion to skillet. Cook an additional 6-7 minutes or until chicken is cooked through.
2. Remove chicken from skillet and add chopped asparagus and broccoli slaw. Sauté until the asparagus is bright green and crisp-tender, about 5-7 minutes.
3. Garnish with peach slices and avocado to top off this healthy gluten free meal and make it summertime sweet!
This simple and easy dinner only took me 30 minutes to make. And if you have kids, I found these two delightful books they can read and enjoy while you cook:
The Day I Became a Bird by Ingrid Chabbert
The White Cat and The Monk: A Retelling of the Poem “Pangur Bán” by Jo Ellen Bogart
I can’t stop thinking about them and am considering giving these beautiful books to adult friends as gifts too! ✨