Oh my goodness. Road trip food…yuck! Son in the hospital, more yuck, he’s on the mend for which I’m so thankful. I could not wait to be in my kitchen and eat good, delicious, I know what’s in there food. Maybe cooking is my therapy? I am okay with that.
We went to Atlanta, it was supposed to be a get away but it did not turn out that way. The city of Atlanta (aka Hotlanta) reminded me of Johannesburg and Los Angeles in different ways. The architecture is pretty, the high rises mixed in with some quaint cottagie shop fronts and restaurants.
My poor little dude started to not feel well while were on our road trippy-trip. He missed home tremendously however as soon as we got home, he wanted to go back to the hotel. He’s normally pretty game for adventure.
So the highlight…Hotel pool for the win. We were that family swimming our guts out. I was making waves using my body. I was jumping up and down like a crazy mama because it made my boy laugh from his belly and that is music to my ears. My baby, well she seemed please with her three bottom teeth grin.
So what was meant as a vacation was really a change of scenery for us. I guess that’s how it goes with small kids sometimes. Home sweet home is always wonderful, except when you get home and then have to rush to the hospital. I did not get peaches… in Georgia. So now I am peachy keen! I was looking for peaches a few days ago and they did not have in store. Today I popped into the grocery store for bread, they had peaches galore, awesome. Can you let those peaches know they missed the shoot, nectarines stole the show.
Don’t be surprised if there’s a peachy pants recipe soon, they wooed me in Georgia and I’m not going to relent until I got some peach fixin’.
- 1 nectarine
- ½ cup cooked white quinoa
- ¼ cup whipped coconut milk (refrigerate can for 3 hours prior)
- 1 pinch of salt
- ¼ teaspoon cinnamon
- 2 teaspoon maple syrup
- Cook quinoa according to packaging instructions or cook ahead. Place into serving bowl.
- Mix in 2 tbsp maple syrup using a fork to fluff up the quinoa.
- Add the salt and cinnamon and stir in gently with the fork. Use the same fluffing technique.
- Pour in the coconut whip and 1 teaspoon of the maple syrup and then combine with a fork.
- Thinly slice the nectarine into wedges and fan out to decorate.
- Drizzle one teaspoon of maple syrup on top of the nectarines