What a fun day we had today! The baseball game was a really nice diversion from regular old day to day stuff. It was a little over 110 degrees today in Phoenix, so luckily the roof of the stadium was closed so we were nice and comfy inside. And surprise of all surprises, the D-Backs one today. We really try to root for the hometown team, but deep down we are Angel fans and that simply can't be changed.
After we got home this afternoon we spent about an hour and a half splashing and floating around in the pool. It felt wonderful! We got lazy about dinner so we made a green salad and picked up a pizza from the local organic pizza shop.
Here's the recipe for the Summertime Sweet Potato Salad
2 medium sweet potatoes, peeled and cut into 1 inch squares
1/3 cup plain non-fat yogurt
1 small red pepper, diced
2 scallions, thinly sliced
3 Tbsp chopped fresh basil (I would recommend less)
1 tsp red wine vinegar
1/4 tsp salt
1/8 tsp freshly ground pepper
1) Place potatoes in a medium saucepan and add cold water to cover. Bring to a boil and cook until tender, about 8 minutes. Drain and run under cold water to cool.
2) In a large bowl combine all ingredients and toss lightly
Can be served at room temperature or chilled
I found this recipe in the June 19th issue of Quick and Simple magazine. I really like this weekly magazine because there are always so many really easy and yummy recipes, plus there are no advertisements.