Grapefruit, Avocado & Prosciutto Breakfast Salad

Happy New Year! We all take time to look back on the last year as we look forward to what the new year has to offer. How did 2015 turn out for you?

As I reflect on last year, I realize that 2015 brought on changes, triumphs and hardships.
1. I began my journey as a food blogger to share my passion for cooking, styling and photographing food.
2. I took and passed the BACB exam and became a Board Certified Behavior Analyst.
3. My Grandma, one of the loves of my life, passed away at 93, which rocked my world.
4. My wonderful special education colleagues and myself raised over $2,000 in an Autism Awareness Art Auction.
5. My husband and I packed up our house in two weeks, said goodbye to our beloved family and friends and moved to Savannah Georgia.
6. We now live in the deep south with fried green tomatoes, beaches and humid weather.

In July of 2015, I decided to put my food photography and blogging on hold. This passion that once excited me, began to overwhelm me. This was because we moved 16 hours from home to Savannah, Georgia. Although this transition should have been fabulous, I had no idea how difficult it would be to start a whole new life. Making friends has been easy and we thank God that we found a wonderful church. But being so far from our support system and starting new jobs has been challenging.

I have been teaching children with autism at the elementary level for 6 years. I could explain why teaching in the South has been so difficult compared to the North, but my point is not to complain. Since I have been experiencing anxiety and stress from work, I did not feel like cooking and especially not styling, photographing, editing, writing and sharing on social media.

Although my job still makes me feel uneasy at times, I have been truly relying on God to give me peace and joy. I have been seeking Him to use me in my position as a special education teacher to make a difference. I can honestly say that God has perfected those things that have concerned me on a daily basis (Psalm 138:7-8). I know that He is faithful and will do “far over and above all that we ask or think” (Ephesians 3:20). However, I have to fully rely on God each day.

I am grateful that I finally feel a desire pick up where I left off in my food blogging journey. It represents a new beginning for me.

What better time to begin again than in a New Year?

My sister-in-law drew my name for our Whiteway Christmas gift exchange. She knows me SO well and renewed my Cooking Light subscription for the year of 2016! The January 2016 issue is chock full of ways to eat healthy and lose weight, which we all need after a gluttonous holiday.

This breakfast salad recipe stuck out to me for two reasons: it is gorgeous and healthfully simple. Because I needed to brush up on my food styling, I chose to be inspired by the magazine’s composition for my own photo.

Make It Yourself

• 1 small grapefruit, skin removed and sliced
• 3/4 tsp. dark sesame oil
• 1/8 tsp. fresh pepper
• salt to taste
• 1 cup baby arugula and microgreens
• 1/2 ripe peeled avocado, sliced thin
• 1 slice prosciutto

Arrange greens, prosciutto, avocado and grapefruit on plate. Squeeze 1 tablespoon of grapefruit juice, oil, salt and pepper in a small bowl. Whisk and pour on salad.

Serves 1