This recipe is “one in a melon”…. ok, I tried to make you smile with that one. All puns aside, this refreshing fruit salad takes watermelon to new heights. My inspiration came from my trip to Oregon last month. Our bed and breakfast put thinly sliced mint in with their watermelon cubes one morning and the idea took hold. It’s not like adding two more small ingredients to the mix is a radical deviation, however; a little lime juice goes a long way!
Jersey Corn, Tomatoes, Avocado….these are a few of my favorite things (In harmony to the Sound of Music tune!). But seriously, there is not much more I love in the summer than juicy, ripe tomatoes and sweet Jersey corn. When you pair that with the ultimate ingredient, avocado (which is my favorite just about anytime), you’ve got a star studded salad.
It’s one of my favorite times of the year. The birds are chirping, the flowers are in full bloom, and we are starting to head outdoors as much as possible. However; while Spring is certainly a joyful time for the weather; it does happen to lead into the dreadful bikini season. This means that I need to start cleaning up my eating act. Let’s face it; a winter full of travels, holidays, and warm comfort foods leads has led to some soft spots in my routine (and body….eeeek). With all of this said, I am going to try (emphasis on try) to eat better whenever possible. But, It’s all about balance.
In my last recipe post (Butternut Squash, Spinach and Gruyere Breakfast Bake) I admitted to going a little overboard on the spiralized vegetables at King’s Food Market. I suppose if you are going to over-do it, vegetables isn’t the worst thing in the world! I just love how versatile the vegetable becomes once it is in that spiral form. You can use it as a noodle, French fry or in today’s case, use it in a salad.
How do you do Taco Tuesdays when you are doing a gluten and dairy free challenge for the month??? Well, today I am going to show you! Just because you are on a diet doesn’t mean you need to give up flavorful foods or your beloved festive meals. American style tacos (you know… the kind made right from the Ortega box recipe) happen to be a favorite of mine. And yes, the cheese and those flour tortillas are definitely part of that winning combination. However; you can still make a mean salad that gives you the satisfaction of tacos.
There’s something about cold Asian noodle salads that scream comfort for me! I mean it could be the carbs, because who doesn’t eat them and want to take a nap after? But, I also think the use of creamy peanut butter gives this dish an extra luscious element. Or maybe it’s the fact that I ate this salad curled up on my couch, under cozy blankets, watching mindless TV? Whatever the reason, it was a filling, delicious and share worthy.
I learned a new technique and that was the whole reason behind creating today’s recipe. I have mentioned this in the past but I often do meal delivery boxes during the week. I think they inspire me to eat well while teaching me new cooking techniques as well. They’re also a HUGE time saver throughout the week. I do still have a special code for SunBasket that I can share with all of you. I’ve had a few readers try and share really positive feedback on their tasty meals! Click the banner below to check them out and get 3 meals free!!
This week is going to be a duo of recipes to use up those garden produce! First is a build on to the last two recipes I posted (Buttermilk Avocado Dressing and Sweet Corn and Zucchini Cakes). I experimented eating the corn cakes quite a few ways. Eating them alone for lunch worked just fine. A side for a summer steak dinner was delicious as well. But, my favorite variation was my little bowl creation. I always see recipes for veggie packed “bowls” on Pinterest these days and I thought this was the perfect opportunity to try whipping up one of my own.
I have been into the partial posts lately! If you are following along with my Honeymoon diaries you know already that the five part travel series is in progress. Well, I am going to do the same in this next set of recipes. Today is the first part of three for a scrumptious summertime meal.
It’s here people, the dreaded time of year where we no longer have any excuses to eat mounds of cookies or heavy holiday main courses paired with one too many calorie ridden alcoholic concoctions. While a part of me is sad that the spirit of this foodie season is over, I am definitely ready for some lighter fare. It’s been a week of carb filled gluttony and very little greens. It’s hard to believe but I actually was starting to crave lettuce. I can only hope that this sudden hankering and enthusiasm for clean eating sticks round for the next five months. This resolution season more than ever my list has some diet themes near the top. The official wedding countdown is ticking away for my June nuptials.