Tonight’s dinner was inspired by my fridge: shelf 2.  I looked in, saw two cobs-o-corn and decided it was a corn kind of a night!  To prepare the corn, I shucked them and then rolled em’ around in a little mixture of freshly ground black pepper and sea salt. Done!

Next stop: avocado mountain! Cut an avocado in half, trash the pit and leave the meat inside it’s skin.   In a small bowl, combine the juice of 1/2 a lime (I found 1 lime was too much), diced tomato, chopped shredded carrot, crumbled raw pecans and crumbled raw walnuts, chopped cilantro, cumin, cayenne pepper and a hint of sea salt.  Use your eyeballs for the measurements here and spice to your liking.  Mix together very well and then mount a heaping spoonful (or more!) on top of an avocado half.  Garnish with some sprouts (I used onion & clover sprouts).

One corn of cob and one avocado half is the perfect amount of food for dinner! It def satisfies my ‘post run and work day’ hunger.