Beer Goddess: [Woodchuck Pumpkin Private Reserve] & strawberry spinach salad

So last week my boyfriend and I finally broke down and picked up the Pumpkin Woodchuck we kept walking past at the grocery store.

Can you tell I like this backdrop?

Woodchuck Grannysmith was my gateway into the world of beers (see early black velvet post). While there are a few ciders I enjoy more than Woodchuck, I still love trying the seasonal flavors and enjoy a good Woodchuck Amber on tap now and then. My favorite Woodchuck is the seasonal Fall flavor, and I haven't seen it around this year. However the Pumpkin Private Reserve is literally everywhere and I succumbed to my curiosity quickly.

I have to admit, this flavor was weird. It had the strong taste of sharp apples with a heavy pumpkin aftertaste. I don't mean artificial pumpkin-y notes, I'm talking legit canned pumpkin aftertaste. I'm not saying the beer was awful, it was interesting but I couldn't drink two at a time. It's a good transitional beer at most. I am pretty forgiving to the weird flavors Woodchuck comes out with, and while this beer isn't awful I don't see myself buying it again. In this case, apples and pumpkin do not mix.

Rating: C

I'm waiting for my treadmill to be brought to Austin. Meanwhile I've been trying to make lighter meal choices to compensate for my lack of exercise. Tonight I made a seriously excellent salad, all thanks to FINALLY purchasing a George Foreman grill. If you're strapped for money like me, you can always find them at a Goodwill for $7-$10 in pretty good shape.

Recipe:
Spinach strawberry avocado salad with blackened chicken & greek yogurt honey mustard dressing

Salad
1 1/2 - 2 handfuls of triple washed baby spinach
4-5 large strawberries, hulled and sliced
1/2 avocado
2 chicken tenderloin strips, prepped in marinade of your choice

Dressing: (Make enough for one serving of salad)
Two parts of your favorite honey greek yogurt
One part honey mustard
1/4 lemon

Add all salad ingredients together while you preheat the grill.

When grill is heated, spray with cooking spray and place marinated strips on the grill. Cover with lid and cook for 4-4 1/2 minutes.

I'm a gigantic sucker for blackened chicken and this grill makes the BEST. It's always perfectly crispy on the outside and so, so tender inside.

While the chicken is cooking, whip up your dressing. While at the store I found this brand on sale:

The Greek Gods honey flavored greek yogurt.

I'm usually wary of trying a new greek yogurt because they can be utterly bitter. My favorite brand is Fage but it's too expensive to buy in bulk. When I tried a spoonful of this my anxiety turned to delight- it's AMAZING! Go out and buy it immediately. You're welcome.

Back to the recipe, I didn't measure the ingredients because I wasn't working off a recipe I found. I just wanted a good honey mustard dressing without all the calories so I played it by ear. Don't be afraid to get creative!