While it is technically still summer, it has started to look and feel a lot like fall this week. I have mixed feelings about this – I am certainly going to miss the sun, but fall is my favorite season. I like the beautiful, warm colors, the fact that isn’t too cold (yet) & there are still clear, sunny days. And then, there is the food. I love pumpkin and other kinds of winter squash, brussel sprouts & cranberries. You can expect to see a lot of pumpkin recipes from me over the fall, that’s for sure!
But today, was about holding on to summer. As much as I love fall, I am still having a bit of a hard time adjusting to the declining temperatures. I guess I could go somewhere warm for a holiday, but that doesn’t fit very well with my schedule and/or my wallet right now. So, I decided to make something that screams summer while I can…
Ingredients
Mini watermelon, chopped into bite size pieces
1/4 long English cucumber, chopped
1/4 medium size red onion, thinly sliced
3-4 sprigs fresh thyme
~2 tbsp goats cheese, crumbled
1 tbsp olive oil
Directions
Mix all the ingredients in a bowl and drizzle with the olive oil. That’s it!
Hey there! My name is Noa. I am an endurance coach, performance nutritionist, bike fitter, college lecturer, in the process of writing a thesis, coffee snob & a gluten free foodie. 
