grill it

Now that work is over and I have so much time on my hands, I cannot help but take full advantage of what summer has to offer. Step 1, grilling. I found this seemingly easy and interesting recipe for Root Summer Salad in the Well Being Journal at Whole Foods. It ended up being very simple! I have never used coconut oil before, but apparently, in small doses, it's great for your memory (obviously my parents weren't thrilled when I informed them this). It took around 35 minutes before all of the root-y veggies softened up, but it was worth the wait. The cooked balsamic vinegar added a nice touch. See recipe below.

Also on the menu: salmon with rosemary and lemon. My mom bought a TON of salmon recently and seeing as I was already going to be grilling, I decided throw that on as well. I didn't follow a specific recipe, but adding lemon and fresh rosemary before cooking the salmon actually worked out really well.

Ingredients:
-2 medium beets
-1 medium red onion
-4 medium carrots
-1 yam
-1/2 cup chopped fennel bulb
-1 tablespoon safflower oil (I used extra virgin olive oil instead)
-2 tablespoons cold pressed coconut oil
-1 cup balsamic vinegar

Directions:
1. Chop beets, carrots, onion and yam into chunky medium bit size pieces. Coat with oil. Place on grill plate and cook for 30-35 minutes or until fork easily pokes through a beet.
2. Bring balsamic vinegar to a low boil and stir constantly for 10-15 minutes. Set aside and let cool to thicken.
3. Remove veggies from grill; let them cool 5 minutes, then toss with coconut oil and balsamic glaze.