The Gateway to Fall

    I’m not ready. Four months until Christmas. Where has this year gone? I have bought two presents, only because they were on sale. As far as thinking about gifts for everyone else, I have no clue. 
    I’m not going to worry about that right now. I have to get Abducted published. It was supposed to be out in August, but there has been problem after problem. I’ve gone through it five times and was scared to check it again. I’ve sent it to the poor lady who is getting it ready to publish and, bless her loving heart, she deserves a raise. It has been a real nightmare for both of us. But with a lot of prayers, I’m hoping this is it, and Abducted should be ready for you this week.

    I do have some great news, though. I have had several people tell me that Taken is one of the best books they have read in a while. It is the sequel to Abducted and the continued story of Cody and Dani. I have named this series, the Davis Series. Remember, I told you it was written over fifteen years ago and has sat all this time. I lost the thumb drive it was on and thought I had lost it forever. I started writing it from memory. Then I wondered if it might still be on my old laptop, and there it was. I critiqued it, rewrote it, and made corrections. It was easier than Abducted. I know you will love it as much as I do. Just be sure to leave a review on Amazon.

    With our small air conditioner going out, hubby having a melt-down, and trying to keep Nicholas in line, it has been a wild time. I have been so wrapped up in getting these two stories out, I haven’t had time to think about food, but I came up with a recipe from my favorite Food Network star Ree Drummond, The Pioneer Woman. It’s a KETO Diet friendly recipe, which I have lost ten pounds on.

Strawberry Spinach Salad
​ with Avocado, Chicken and Lemon Dressing

Strawberry Spinach Salad with Avocado, Chicken and Lemon Dressing made with fresh greens, creamy avocado, sweet strawberries, pecans, almonds, and goat cheese. A healthy low-carb & paleo lunch or light dinner.

Prep Time 15 minutes

​Ingredients

For the Dressing:
 1/4 cup full fat unsweetened canned coconut milk stir if separated
 1/4 cup avocado or olive oil
 2 tablespoons apple cider vinegar
 3 tablespoons lemon juice
 1 teaspoon dry ground mustard
 1 1/2 teaspoons poppy seeds
 salt and black pepper to taste
 add sweetener of your choice to taste

For the Salad:
 4 cups baby spinach
 1 tablespoon fresh basil or mint finely chopped
 1 1/2 cups sliced strawberries
 2 medium avocados diced
 1/3 cup chopped pecans or walnuts plus more for topping
 1 cup shredded cooked chicken (leave out for meatless version)
 2 tablespoons slivered almonds
 1/2 tablespoon goat cheese or crumbled feta optional, for serving

Instructions
1. Add all the dressing ingredients to a bowl or a jar and mix to combine.
2. In a large mixing bowl, add spinach, basil, strawberries, almonds, and pecans. Pour dressing over salad and gently toss to combine.
3. Serve immediately with more chopped pecans and crumbled feta, if desired.

Nutrition Facts
Strawberry Spinach Salad with Avocado, Chicken and Lemon Dressing
Amount Per Serving (1 g)
Calories: 485
Calories from Fat: 216
% Daily Value*
Total Fat: 24g (37%)
Total Carbohydrates: 15g (5%)
Dietary Fiber: 10g (40%)
Sugars: 4g
Protein: 13g (26%)
* Percent Daily Values are based on a 2000 calorie diet.

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