I love cooking (even though I’m not that great at it). I’ve been attempting recipes for as long as I can remember and some are good, while others are not so good. It’s been some time since I’ve tested something new but, when I made plans with a friend to watch the season finale of Supernatural, I figured it was the perfect opportunity. Since Florida doesn’t feel like fall – and not for some time either! – I decided that I would have to bring fall to Florida through food. So, I opted for a fall-inspired salad.
As usual, I had to get this recipe from somewhere else and, as usual, I changed something. Most often, I change things because I want to or choose to. This time, I had no choice.
This original Harvest Chicken and Sweet Potato Salad required some tahini, which I couldn’t find anywhere. Oh, and I can’t forget the cranberries, which I was informed wouldn’t come in until November.
Ok, so when I state that I couldn’t find these things anywhere, I mean that I just went to Publix and couldn’t find them there (I might have found tahini or fresh cranberries at Trader Joe’s or Whole Foods); but, while I was at Publix, wandering around all of the aisles in search of tahini, I didn’t think about that.
Instead, I ended up Googling alternatives for tahini and chose almond butter. And then I decided on dried instead of frozen cranberries – I ended up liking the dried cranberries a lot too!
HOW IT WENT
All in all, the recipe was simple to follow. I didn’t run into problems (except when I forgot to chop the parsley and had to rush to add it at the end) while making it. The whole house smelled like fall and cinnamon when I was cooking. It went perfectly with our apple cinnamon candles and our spooky Supernatural evening.
Oh yeah, let’s talk about Supernatural for a second. This is the first time that I’ve watched the show and I’m seeing why everyone is so in love. Sam and Dean are super dreamy – I really love Dean! – and the show is exciting! I haven’t seen episode one of season two yet but I am excited for it!
Obvi, I don’t know how the recipe would taste with the tahini but it tasted pretty darn good with the almond butter. As I made the salad dressing, the smell of it seemed a bit off, which worried me, but it all came together, quite well too. All parties stated that the meal was good – and Adam was pleasantly surprised by how much he liked it. He gave it a rating of a 9 (which is quite high for something so healthy!) so I might attempt to find some more recipes like this.
THE FIRST WHOLE 30 MEAL
One thing that makes me feel as though this recipe is noteworthy is the fact that it’s a Whole 30 meal. I have never stuck to a diet for more than, like, two weeks (I once attempted to go paleo) and won’t end up attempting the Whole 30 phenomenon because I can’t cook this much all the time. But, if Adam and I ever decide to attempt something together, I don’t think I’d mind this.
All in all, I’m pretty darn please with this recipe. It’s got no added sugar, is not carb-heavy like a lot of what we eat, and was not bland – at all. Adam liked it, I liked it, and I even think my dad (who is quite picky) would like it.
Who knows…maybe it’ll make an appearance at a family dinner this fall. It’s the perfect recipe for a cozy evening in or a nice get-together. I mean, that’s what fall is all about, right?