Heya fellow steemians! Today I want to show gratitude to every single person on the platform. A BIG thank you to all of you for being part of my steemit journey!

For all the people new to the platform, welcome! I will do whatever possible to make you guys seen on this platform too. Though it can be hard as a minnow to find support, know we all have been there and today there are so many wonderful challenges, groups, and communities you can join to get some exposure.

Also, don't let the low payouts and steem value discourage you. Crypto has its ups and downs. It has happened in the past and the platform has always survived. Don't turn this into a money game. The money is a great bonus, don't get me wrong, but money is not the thing that will make you happy in life. Make this journey a community game where you meet new people learn about new things and most importantly have some fun!

I'm sure this platform isn't going anywhere and on a positive note Bitcoin is going up again and so is steem and many other altcoins.

Stay calm, be positive, don't panic, eat healthy food, do some yoga and watch this wonderful and loving community grow!!!

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But let's talk food now!

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I made this easy salad for dinner last night and absolutely loved it. I'm sure the whole family will love this simple lunch or dinner salad.

Ingredients (serves 2)

Roasted cauliflower

3.5 cups cauliflower florets
1/3 tsp ground coriander seeds
1/3 tsp ground cumin seeds
1/3 tsp ground fennel seeds
Black pepper and sea salt to taste

The spinach mix

1/2 cup finely chopped red onion
1-2 clove of garlic, minced
3 cups fresh packed spinach, shredded
2 eggs
1/2 lime, juice only

Directions

1. Preheat oven to 400°F or 200°C.
2. Combine cauliflower and herbs on a baking sheet. Drizzle with a little cooking oil and toss to coat. Roast for 20 to 30 minutes in the oven or until cauliflower is soft and slightly browned.
3. The last 10 minutes, start cooking the spinach and eggs. Heat cooking oil in a skillet over medium heat. Saute onion for 2-3 minutes, stirring regular;y. Then stir in garlic and cook for 2 minutes more.
4. Then add the fresh spinach and cook until just wilted. When ready transfer to a plate or bowl. Set aside.
5. Using the same skillet, cook 2 eggs sunny side up. Season with a little black pepper.
6. Add spinach mixture to a plate or bowl, top with roasted cauliflower. Finish with a squeeze of lime and top with the eggs.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1 AND OUKITEL PHONE C5 PRO

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