We love heading to the Florida Aquarium any day of the year. You can see my daughter when she was about two years old. She is the one in pink lying on the floor.
Well things are going to get even bigger and better at the Florida Aquarium.
Our friends at ABC Action News are covering the story.
This is going to be the biggest expansion since the aquarium first opened its doors in 1995.
According to the press release, the expansion will offer “innovative and immersive habitats and exhibits.”
One of the coolest things that came along with the announcement and will of course, be a part of the expansion, is the development of an outdoor sea lion habitat. They will be bringing California sea lions to our Sunshine State. That’s a first!
It’s going to be a multi-year project. It will kick off in January of 2023 and is expected to take until 2025 to be finished. In addition to the California sea lion exhibit, the expansion will also have a rotating “special exhibit” gallery.
What is your current favorite part of the Florida Aquarium? We love the sting ray touch tank.
You can find out more on this story when you click here.
Who is feeling a little plumper after quarantining? We are! Let’s try an easy and delicious Sunbasket recipe that is also low-cal. This Chicken and hummus flatbread “taco” with Greek kale salad recipe clocks in at 570 calories per serving. Here’s what you need to serve two:
2 to 4 boneless skinless chicken thighs (about 10 oz total)* 3 oz organic kale (washed and shredded) Sun Basket Mediterranean vinaigrette (red wine vinegar, champagne vinegar, sun-dried tomatoes, garlic, dried oregano, Dijon mustard) 1 oz sun-dried tomato strips (not oil packed) 3 TBS feta (crumbled) 4 round whole grain flatbreads Hummus
*You can also go for a boneless, skinless chicken breast, but we went with the richer dark meat.
And that you've got your party dress on. Who doesn't cook in a party dress?
Pat the chicken dry and add generous amounts of salt and pepper. Warm 2-3 teaspoons of oil over medium-high heat. Cook the chicken. Turn it occasionally, until lightly browned. It takes about 3 to 4 minutes per side for the thighs. Make sure you've cooked it all the way through. Cool it slightly on a cutting board and then cut crosswise into ¼-inch-thick slices.
Mix the kale with the Mediterranean vinaigrette and 2 tsp oil. Sprinkle with salt and pepper, and massage the dressing into the leaves.
Don't serve this to guests, but we were keeping it in the family, so we ate this piece of flat bread that sat on our chef's head.
Do so on medium in a dry frying pan for about 30 seconds per side and spread with the hummus.
Theses "tacos" checked the box for: EASY, DELICIOUS, and HEALTHY!
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