This salad is oh-so-good, folks. The apricots and jalapeno create the perfect accent to the flavor profile. Think of this as a taco salad, but….more exciting. 🙂
- ~4 cups spring mix, or salad greens of your choice
- 1 ripe apricot, sliced
- 1/2 -1 avocado, sliced
- 1 small jalapeno pepper, diced
- 1 1/2 cups black beans
- 2 1/2 tbs natural apricot jam
- 1 tbs lemon juice
- 1/2 tbs water (or as needed)
- 1 tbs extra virgin olive oil
- heaping 1/4 tsp chili powder
- 1 tbs diced shallot (about 1/2 plump shallot)
- salt to taste
In a small bowl, whisk all the dressing ingredients except water together until smooth. Add water in, 1 teaspoon at a time, until desired consistency is reached. Prepare the salads by dividing the salad greens between 2 bowls, and arranging the apricot, avocado, jalapeno, and beans on top. Drizzle with dressing and enjoy! Recommended: serve with tortilla chips.
You know those “rice krispy” treats that come in the blue metallic packaging? I used to love those things, though that’s exactly what comes to mind when I hear the term “empty calories,” ha! The ingredients list is…well, it takes up half the package. Even homemade rice krispy treats are really high on the glycemic index and are not vegetarian anyway. Enter this recipe. Think of these puffed millet squares as a healthier, heartier version, but just as tasty. This recipe is inspired and slightly adapted from this recipe from Oh She Glows. I used puffed millet rather than rice, and you’ll love the chewiness and fun texture.
You’ll also love how easy these are to make! It just requires a few simple ingredients…
and is easy as 1…
1/2 cup almond butter
1/4 cup + 2 tbs (6 tbs) honey
1 tbs coconut oil, melted (or butter)
1/2 tsp almond extract
1/4 tsp kosher salt
1/2 tsp cinnamon (optional)
optional add-ins: chocolate chips, chopped almonds, coconut flakes, etc
4 cups millet puffs (I use and recommend Nature’s Path)
In a saucepan over medium-low heat, add all ingredients except millet puffs. Stir until smooth and well mixed. Add in millet puffs and stir until millet is evenly coated. Pour the mixture into a baking dish (use a smaller dish if you like thicker squares, a larger one for thinner squares). Refrigerate for a couple hours to set. Cut and enjoy!
It seems all I want to eat in the summer is salads. That and fresh fruit.
It’s only natural that I eat a lot of salads that feature fresh fruits. 😉
- 4 cups fresh arugula
- 1 ripe peach or necta rine
- 1 cup cherries (any type will work)
- 2 oz goat cheese (about a scant 1/4 cup crumbled)
- 1-2 tbs extra virgin olive oil
- 1 tbs lemon juice
- 1-2 tsp honey
- salt to taste
- lemon pepper (optional; can use black pepper too)
Chop the peaches and cherries and arrange them on top of a bed of arugula. Crumble the goat cheese on top. To prepare the vinaigrette, whisk together the oil, lemon juice, honey, salt, and pepper until smooth. (You may need to heat the honey slightly until it whisks smooth). Drizzle the dressing over the salad and enjoy!
It’s been hot around here lately. Hot, as in – my coconut oil is completely clear and liquid in my cupboard.
So, cooking up oatmeal is the last thing I want to do in the morning. Seeing as how I rarely have the forethought to make overnight oats the night before, smoothies are my go-to. This one turned out pretty darn tasty. The flavor is something between sweet and tart, reminding me a little of those SweetTart candies….hence, the name!
- 1 1/2 to 1 2/3 cups frozen peaches
- 1 cup frozen strawberries
- 2 tbs chia seed (optional, but really good)
- 1 scoop vanilla protein powder (optional)
- Just enough milk to run the blender smoothly – I used unsweetened coconut milk
Add all ingredients to a blender and blend until smooth.