I recently (May14-21, lagging on the blogging) went to Cabo San Lucas with friends as a graduation gift to one of my friends. I thought it’d be fun to share some of the awesome things we did, and document the trip here.

Enjoy!

XOXO

Nic

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I couldn’t get over how crystal clear the water was. This was right out front of our resort.

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This was the snorkeling lunch cruise we took! It was so much fun. I saw a few different eels, lots of gorgeous fish and some crabs! We all had such a blast with the rest of the people on the boat, and who doesn’t like an open bar?

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Pictured: Hannah on the left, Grace on the right

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We tried to wake up every morning to see the sunrise; it was breathtaking.

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I’m not sure if you can tell, but that rock right there is COVERED in sea lions. They were barking and snoozing and having a grand ole time. It smelled AWFUL though, lot’s of STANK.

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Pictured: Jackie on the left, Hannah on the right. This was the Cabo Arch that the Glass Bottom Boat Tour took us out to see! It was awesome!

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Looking nice and fluorescent in our life jackets on the Glass Bottom Boat Tour!

Pictured: Grace, Nic, Hannah, Jackie and Anthony

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Grace!

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And finally this is what our resort view looked like from our balcony.
We also went out to the popular bars downtown and Grace, Anthony and myself jet skied!

It was honestly such an amazing trip, and such a gift to be able to see some of my best friends in such a beautiful place. My first trip to Mexico definitely has me wanting to go back!

If you’re headed to Mexico anytime soon, I’d be happy to recommend places to go!

 

XOXO

Nic

I’ve been experimenting a lot lately with cauliflower, from pulsing it into rice sized pieces in my food processor to boiling and mashing it up for a low-carb replacement for mashed potatoes…but this recipe, hands down, is the easiest one of the bunch! Literally, you just bake it in the oven and slice it to serve when it’s cooked through. All you have to do is chop off the green stem and leaves and make sure that it sits flat in the baking dish (any size to accommodate will work – I used an 8×8 dish for this sized cauliflower). Pour olive oil over the top of it and rub that goodness in, sprinkle salt and pepper all over it, cover tightly with foil, and bake it at 400 degrees for about 50 minutes. Let it sit for another 10 minutes on the counter and slice to serve.

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Not only is it impressive, it’s an easy way to get your veggies in for dinner! I like to add chopped green onions as a garnish, and on this particular night, I was making my honey-soy chicken for dinner, so I spooned the juices from the chicken dish over the top. Really, you could use any sort of sauce that you’re cooking your chicken or meat with and drizzle over the top once your main meat/chx dish is finished, or use a favorite sauce (teriyaki or a soy sauce and so on)…the possibilities are endless! You can also just use the olive oil with salt and pepper and keep it simple. I’ve also added ghee in a few pats all over the top after it’s baked and watch it melt into the golden cauliflower. Just scrumptious!

I hope you enjoy this new way to eat cauliflower as much as we do at Casa Barba!

Roma xo