Schmoozing Makes Me Thirsty- OXO Water Bottle

T’was a whirlwind weekend at The International Food Bloggers Conference in Portland, Oregon. Between the schmoozing, the swag and the knowledge that I gained, I don’t know how I’ll be able to wait a whole year for the next event.

The very first thing I saw when I arrived was a table full of magical “pop-up straw” water bottles.

On Day One, I managed to find myself seated at what turned out to be “The Cool Kids Table” with several amazingly talented women. We ate, we tweeted, we conquered!

These are all incredibly smart and beautiful women, so please make sure to check out my new BFF’s. I hope to see them all next year at IFBC 2013.

  1. Jacquelyn Bauer, Blogger
  2. Vanessa Nix Anthony Freelance Writer, Speaker and Coach
  3. Janelle Maiocco Chef, Urban Farmer, Food Blogger
  4.  Stacy Maxwell, Maxwell PR
  5. Megan Lust , Blogger

On Day Two, at a session that kept us all laughing and learning, SEOMoz’s CEO, Rand Fishkin purported his “shrimpy Jewishness”. Along with many other important blogging tips, he suggested using the EASY RECIPE Plug-in from WordPress. I don’t usually “do” recipes, but I’ll try anything once.

I was eager to check out the 3 in 1 avocado slicer from OXO, and it proved to be a fun and fantastic cooking tool that was a valuable asset in this simple and quick recipe.

Hinode Rice with Freshly Wild Kale Joy- Gucci Napkin From My Mom’s Collection
Sprouted Brown Rice With Popped Wheat, Sliced Avocado, Onions And Dried Cranberries Drizzled With Lemon Balsamic Glaze and Kale Chips
Recipe Type: Quick And Easy!
Author: Vicki Winters
Prep time: 8 mins
Cook time: 2 mins
Total time: 10 mins
Serves: 4
Decided to see what I could whip up with some of the cool swag I recieved at International Food Bloggers Conference. Thanks to all of the vendors for providing the ingredients.
  • 1 Package Hinode Heat and Serve Brown Rice (use long cooking sprouted rice if you prefer, but this is the Fast and EZ version)
  • 3/4 Cup Italian Popped Wheat *
  • 1 Tablespoon Oregon Salt *
  • 1 Bag Kale Chips *
  • 2-3 Ripe Avocados
  • 1 onion, sliced into smallish pieces
  • Drizzle Of Lemon Balsamic Glaze *
  1. Cook Hinode rice in microwave* oven for 2 minutes.
  2. While you are waiting for the rice to cook, slice avocado with OXO slicer and cut onion into 1/2 pieces.
  3. pinch of Murray River salt.
  4. Gently toss everything together.
  5. Drizzle with glaze and try to make it pretty.
Serving size: 3/4 Cup

Use long cooking rice if you prefer. It is a little healthier but a tad more time consuming.

All quantities are subject to your own taste. If you like it more crunchy, add more popped wheat, if you want it sweeter, add some dried cherries or cranberries. Don’t be afraid to improvise! That’s how we roll in MVIK.
Serve with anything you like!


Vicki Winters

Thanks for being my guest on The Vicki Winters Show.

I'm A Food, Travel, Video Blogger with ADHD.

"I'm All Over The Place."

Winters, a Bucket List Boomer has been living life to its fullest.

She can usually be found riding her bike around NYC or on some interesting adventure, somewhere around the globe.

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