Roasted Heirloom Tomato Basil Soup with Lemon Creme

Hey there! Happy Friday!

It’s soup weather people. And I for one am so excited about it!

This soup is a great way to use up those extra tomatoes you’ve got growing in your garden, or that you purchased from someone else’s garden. :)

This post is dedicated to my friend Meagan. In fact, I’m in Austin, Texas right now gearing up for her wedding tomorrow (and eating some ridiculous BBQ!!). Why is this post dedicated to her? Well, in celebration of her impending nuptials of course, but also because she is always telling me, “I am so excited to make your recipes after I get married and finally have some stuff in my kitchen!” Having just been married myself a little over a year ago, I can vouch for the fact that a wedding does wonders for filling up the kitchen cabinets :) Meagan is always telling me how she can’t wait to get some new stuff, and for some reason always mentions an immersion blender. Well, I guess I do use mine ALL the time. It is one of my favorite kitchen toys, and it is essential to this amazing soup.

So Meagan, this one is for you. Hopefully this will be the first thing you make with your newly wedded kitchen gadget bliss!

Heirloom tomatoes are at the peak of freshness now. Which means you can get them at the store or market for a really good price. In fact, this soup can feed a crowd for just a few bucks (or you and your husband for three days straight!)

This soup uses lots and lots of fresh tomatoes, roasted in the oven until they are blistered, but I also threw in a large can of whole plum tomatoes with their juice.

This is a trick I learned from the incomparable Ina Garten, my favorite food personality. She includes canned tomatoes in her soup recipe and ever since I made it, I toss a can in every variation I make.

Another absolutely essential ingredient: red pepper flakes. I am really lucky because my mom dries peppers she grows in her garden and grinds them up to make homemade pr flakes…and they are amazing. But if you don’t have access to my mom’s peppers…just leave your address on the comments section and she’ll send you some the store bought version will work just fine. ;)

Since I wanted to keep this soup really healthy, I didn’t want to add a bunch (or any!) of cream like you often find in tomato soup. Instead I whipped up – literally – this oh-so-easy lemon creme. Just greek yogurt and lemon juice. You’ll add a lot of lemon juice, more than you think you will need, but you want it to be pretty thin so that it melts flawlessly into the soup. I know you might me thinking…lemon on tomato? acid on acid? Yep. It works. Beautifully. Trust me.

Time to whip out your immersion blender! Blend the soup until you’ve got a creamy, only the slightest bit chunky, light, healthy, oh so delicious soup. Top with lemon creme and freshly chopped basil.

For dinner, I served ours up alongside a chicken and spinach panini, but you could just add some crusty bread and lightly dressed mixed greens and you’ve got a perfect lunch or light dinner. Hope you like this silky soup as much as I do!

Congrats Meagan and Carl!

Enjoy!

 

Recipe: Roasted Heirloom Tomato Basil Soup with Lemon Creme

Ingredients

  • 4-5 pounds heirloom tomatoes
  • 2 bunches fresh basil leaves, plus extra for garnish
  • 8 cloves garlic
  • 1 28oz can plum tomatoes, with juice
  • 2 medium yellow onions
  • 1/4 to 1/2 teaspoon red pepper flakes (depending on how hot you like it!)
  • 2 16 oz cans low sodium chicken broth
  • salt & pepper
  • olive oil
  • For Lemon Creme
  • 1/3 cup greek yogurt
  • juice of 1 lemon (about 2 tablespoons)

Instructions

  1. Preheat oven to 400 degrees
  2. Halve tomatoes and arrange on a foil lined baking sheet
  3. Drizzle with olive oil and sprinkle with salt and pepper
  4. Roast for 40 minutes
  5. Meanwhile, in a large pot or dutch oven heat 2 tablespoons olive oil over medium heat
  6. Chop onions and garlic, add to heated oil and cook 3-5 minutes
  7. Add red pepper flakes
  8. Stir in roasted tomatoes with their juices, add canned tomatoes
  9. Bring to a boil, reduce heat to a simmer and stir in basil
  10. Cook 30-40 minutes
  11. Blend with an immersion blender until smooth
  12. Season again with salt and pepper
  13. To make creme: whisk together lemon juice and greek yogurt
  14. Top soup with creme and fresh basil

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

Number of servings (yield): 8

 

 

Eat, Drink, & Be Married!

Hey there!

This past weekend I had the honor of serving as a bridesmaid for my wonderful friend Jenn’s absolutely perfect wedding. But then again, how could your wedding not be perfect when you get married with that view?? :)

Jenn and Travis were married at the beautiful BR Cohn winery in Sonoma, Ca. It was one of the most amazing wedding settings I have ever seen! The leaves were starting to change on the trees, and there were grapes everywhere! It’s getting just about time for harvest in the wine country and the vines were loaded down with grapes. The best part? You could pick and eat as many grapes as you wanted! I am pretty sure they had no idea what they were getting into making that rule with me there, but I definitely took advantage!

Just a little pre wedding snack – good thing my teeth weren’t purple for the pics!

Can you say CANDY BAR??? See that thing of Jelly Beans? I am 100 % positive that I took down 70 % of that baby. And I’m not even embarrassed! How beautiful was the bride??? Amazing right!

You guys, lets talk about the food…

Mini Burgers and French Fries! Uh.MAZ.ing. The fresh figs with lemon creme and basil were perfect for a warm afternoon (and I am definitely recreating this super simple, elegant app at home!). And that was all before dinner!

Happily ever after indeed. :)

Such an amazing time with amazing people.

Hope you are feeling the love today!

 

What I Ate Wednesday – Farm Baskets and Celebrations

Oh, Hi!

Time for another edition of What I Ate Wednesday! You guys remember when I told you about my super lucky day when I got free produce at the gym? Well, this was the bounty I brought home in my overstuffed (free!) paper bag of goodies! Everything was so delicious, especially those carrots which I turned into little sticks of heaven. :)

I’ve also been doing lots with eggplant!

Check out these little babys! I’ve been picking them from my garden and roasting them, sautéing them, throwing them in stir fry, and tossing them in sandwiches!

Well, it’s a good thing I ate tons of veggies during the week, because once the weekend rolled around…

it was PARTY TIME!!!! I was a bridesmaid in my friend’s wedding and boy was it fun! We had a really fantastic weekend filled with lots of champagne toasts, teased hair, and dancing…SO.MUCH.DANCING.

More on the wedding tomorrow ;) But check out some pics of the rehearsal dinner eats.

Sure, we’ve all had prosciutto wrapped fruit before, but 2 things made this app really special. #1 the pears were super crunchy, but also really sweet and juicy, a tough combo to achieve. #2 the sheer amount of prosciutto wrapped around. I mean, usually you get a tiny strip that barely goes around the piece of fruit, not this time. I swear, each piece had like a pound of prosciutto! Which means I ate about 13 pounds of prosciutto that night!

Puff pastry. Blue cheese. Apricot jam.

Definitely recreating this at home. Like, soon.

After a weekend filled with celebrations, it was pretty great to start off Sunday morning like this

Have a wonderful week everyone!

 

This entry was posted in WIAW and tagged .

Beet and Berry Smoothie

Hey there!

Happy Monday! Did you have a fantastic weekend? I did!

I spent the weekend celebrating my wonderful friends Jenn and Travis as they tied the knot! The had an amazing wedding and I’ll be telling you more about it soon, but one of the themes was “Eat, Drink, & Be Married!” Let me tell you, I had the eating a drinking part down! So much so that I came home on Sunday in desperate need of an extra sweaty trip to the gym. I hit the spin bike and TRX pretty hard and came home feeling pretty good about myself and my workout but also famished! Being out of town for a few days, I didn’t have the fixins for my regular green smoothie, so I whipped up this pink, protein rich version that turned out so good I am definitely adding it to my smoothie repertoire for good!
Last week I bought tons of beets at the farmer’s market. I love beets, but even I couldn’t eat them all. So I do what I always do when I have food that is in danger of reaching the end of it’s time-to-eat-me life, throw it in the freezer! I am so glad I did because I had a few cups of frozen beets ready and waiting. I wanted some more sweetness of fruity flavor, so I tossed in some mixed berries. You could use any combination you wanted, I like the berry mix from Trader Joe’s that has strawberries, blueberries, raspberries, and blackberries.
Because I had just come from a pretty tough workout, I wanted some protein. Preferably not in the form of chicken. :) I tossed in some of my favorite fridge staple, greek yogurt, and a scoop of vanilla protein powder. Then I blended everything up with almond milk (for even more protein).
The result? A creamy, smooth, sweet, filling, after workout snack. Plus, have you seen the color of this thing? Who doesn’t want to drink a pink smoothie?! :) The beets blended up so well. This smoothie was a welcome change from my regular spinach version (which, don’t get me wrong, I still love!). You could easily make this with raw beets, but I had roasted mine before I froze them. This beet berry blast is perfect for after a tough workout, but all the protein would keep you full all morning so it would make a great breakfast too!
Whenever you want to try it, I think you’ll love it as much as I did, and in no time it will be looking like this! :)
Enjoy!

Recipe: Beet and Berry Smoothie

Summary: Makes one large smoothie

Ingredients

  • 1 cup frozen beets
  • 1/2 cup frozen mixed berries
  • 1/2 cup non fat greek yogurt (I like Fage brand!)
  • 1 scoop vanilla protein powder
  • 1 cup almond milk

Instructions

  1. Blend all ingredients in a blender until smooth

Preparation time: 5 minute(s)

Ginger Peach Whiskey Smash

Hallelujah!!! It’s FRIDAY!

No only is is FRIDAY (did I mention I am excited!) but this weekend is also one of my very best friends’ wedding! Woohoo! I am so excited to go celebrate with the beautiful bride!

Speaking of celebrations…want to turn a normal evening into a party? This ginger peach whiskey smash IS FOR YOU!

It’s no secret I love whiskey. I love it any way I can get it. But what I really love is when someone tells me they don’t like whiskey and then I make them a cocktail and they love it. Guys, whiskey isn’t just for shots and car bombs. It actually goes really well with the sweetness in lots of different fruits. Exhibit A: Peaches.

Once again, I overdid it at the farmer’s market on peaches. I just can’t help myself.

So, when I was staring at a fruit bowl full of peaches and simultaneously feeling the need for a mid-week cocktail (don’t judge! ;) I knew just what to do. So I sliced up the peaches, slit off the skins (and promptly devoured them), and grabbed some more goodies. I’ve been kind of obsessed with ginger lately, and I thought it would work really well here, so I grated some up to throw in the shaker. Then, I tossed in the peaches and got my muddle on.

Next, it’s time for the good stuff. Pour in your whiskey and shake baby shake. If you like your cocktails a little bit sweeter, feel free to add some honey or agave, too. But my peaches were super sweet and I like my cocktails on the less sweet end, so I thought it was just perfect as is.
You also have a choice. To strain, or not to strain. That is the question. My answer is always: NOT to strain. I love me some pulp. My hubby and plup do not get along. So we’ve got one strainer, one non strainer in the fam. What about you?
Strain, or not! over ice and top with a splash of club soda. Garnish with a slice of peach.
Whatever you are celebrating this weekend, even if it’s just the weekend!, this cocktail will make things just a little bit sweeter!

Recipe: Ginger Peach Whiskey Smash

Summary: Make 2 cocktails

Ingredients

  • 1 peach, sliced and peeled
  • 1″ piece of ginger, grated
  • 1/2 cup whiskey
  • club soda
  • agave or honey *optional

Instructions

  1. In your cocktail shaker, combine peaches and ginger. Muddle until smooth.
  2. Add whiskey (and agave or honey if using) and shake vigorously for several minutes.
  3. Strain (or not!) over ice.
  4. Top with Club Soda and garnish with a peach slice.

 

 

Enjoy!

What I Ate Wednesday-Are you ready for some football?

Hey there! Happy Wednesday!

Guys, this was the scene on my dining room table Sunday morning around 8am. Sunday = football in my house. Which usually means couches full of hungry, thirsty boys. Lucky for me, this is where I thrive. I love being the hostess. There is not much more gratifying for me then feeding good food to good friends.

So, a couple nights before Sunday, got prepped for the bloody mary bar. That means pepper infused vodka and making sure we had all the necessary fixins. If you want to know why me and my husband are perfect for each other here it is: on Sunday morning he noticed something was missing from the bloody mary bar…so he fried up some bacon. Genius!

Later in the day I made a big pot of spaghetti sauce.

This is one of the first things my mom taught me to make and still one of my favorites.  After I put out the spaghetti this was the scene in my living room.

Because 1 TV just isn’t enough. :)

This pretty much is going to be the usual Sunday ritual at our house until…when is the Super Bowl? :)

What’s your Sunday ritual??? Happy Wednesday!!

 

This entry was posted in WIAW and tagged .

Tripple Berry Bundt Cake with Limoncello Icing

You guys, summer is not over…yet. And this cake proves it!
Around this time of year I aways start to feel very torn. You see, fall is my favorite season. I love everything about it. Cool mornings with hot cups of coffee, chunky sweaters, cozy scarves, BOOTS, millions of pumpkin flavored baked goodies, football, the fact that the holidays are right around the corner, soups, stews, STUFFING, and everything apple. But you know what? As much as I love fall, it is always hard to say goodbye to summer and the long warm evenings, dinner at 9pm, laying in the sun with a good book, hot dogs (plural!) at baseball games, cold cocktails on hot afternoons, and produce, oh the summer produce!
This cake lets you hold onto summer just a bit longer.
Check out the berry-to-batter ratio here.  Perfection.
There are so many berries packed into this cake it almost shouldn’t be called a cake. Almost.
Even though the berries are decidedly the star of the show, the cake is moist and delicious and achieves that oh-so-rare combination of super rich yet light. It is perfect after a meal, as part of a brunch menu, or just as an afternoon snack with a cup of coffee or tea.
One of the things that makes this cake really special, besides the obscene amount of berries, is the vanilla sugar. It has a different flavor than using vanilla extract and couldn’t be easier to make. Just stick one vanilla bean in about 4 cups (give or take) of sugar. I usually cut the ends off my vanilla bean and put a small slit own the middle to impart more flavor. Store in a airtight jar and voila! Vanilla Sugar! You can substitute regular sugar here too, but I suggest giving vanilla sugar a try-you’ll find all kinds of uses for it!
One note about this cake, it really wants to stick! Make sure to really butter and flour your bundt pan. Trust me, you don’t want one morsel of this cake left on the sides of the pan!
If the billions of berries and vanilla sugar didn’t make this cake special enough…get ready to party.
Limoncello Icing! Have you guys tried this stuff? I’m not big on sweet spirits, but this is on I can get behind. It’s sweet but also has the tart bite of lemon it is amazing in champagne. And this icing! I dare you not to lick the spoon!
Make this cake, curl up in your favorite sweater, and have the best of what summer and fall have to offer, at the same time. :)
Enjoy!
Tripple Berry Bundt Cake with Limoncello Icing
Author: 
 
Ingredients
  • Cake
  • 2½ cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1¾ cups vanilla sugar
  • Zest of 1 lemon
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • 4 cups mixed berries
  • Glaze
  • 2 cups powdered sugar
  • 2 tablespoons limoncello
  • 1 tablespoon unsalted butter, very soft
Instructions
  1. Preheat your oven to 350°F. Generously grease and flour a 10-cup Bundt pan. Set aside.
  2. In a medium bowl, whisk 2½ cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In a large mixing bowl, cream together the butter, sugar and lemon zest with a hand mixer for about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time. Beat in vanilla. Add ⅓ flour mixture to batter, beating until just combined, followed by half the milk, another ⅓ of the flour mixture, the remaining milk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter. The pink color is incredible!
  3. Spread cake batter in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter.
  4. Set cake pan on a wire rack to cool for at least 30 minutes, before inverting the cake onto a serving platter to finish cooling. Once cool, whisk together the powdered sugar, limoncello and butter until smooth. Spread over the cake and let drip down the sides. Serve at once or keep it covered at room temperature for 3 to 4 days.
Recipe adapted from Smitten Kitchen. See original recipe here

Ginger Honey Roasted Carrots

Hi!

You guys, clear your schedule right now. You have GOT to make these carrots. Like, NOW.

These carrots were born because of an incredibly fantastic surprise. Last week, I begrudgingly went to the gym. Do you ever have those days that you just aren’t into it? This was one of those days. I really wanted to just head straight home after work and plop on the couch with DVR’d tv shows and a box of dry cereal (what, that’s not your comfort food??), but since I had already packed my gym bag that morning and it was sitting on my passenger seat judging me, I decided to just go. I’d take it easy, watch some tv on the elliptical, it wouldn’t be that bad. One of my friends asked me the other day, “How do you motivate yourself to go to the gym when you just don’t feel like it?” Without thinking twice I said, “I force myself.” He was totally taken aback, he was expecting some philosophical answer about how great you are going to fell after or the effect on your mind AND body, and while all that is true, I’m sure, sometimes you just plain have to force yourself. Or at least I do. I’ll tell you what, I’ve never driven my butt the the gym and not got out of my car and worked out, it works people. And let me tell you I am os-so-happy I forced myself last Thursday.
Why? Because when I got to the gym feeling sorry for myself and angry at my judgmental gym bag, I found that a farm box company was advertising their services, which is great, I love a farm box as much as the next produce obsessed gal. But then I found out the info that would turn my mood around and make my day…they were giving out FREE produce! Seriously, free, farm fresh produce. As much as you could stuff into the paper bags they had conveniently provided for you. You know in the movies when the clouds part and angels start singing? That was me right there in the lobby of my gym. I don’t think I’ve had that happy of a workout in a while!
In my overstuffed brown bag, I picked up some perfect looking carrots. I just knew I had to do something special with them. I was feeling something salty and sweet and had a craving for asian flavors so I rummaged around and pulled out three of my favorite things: ginger, soy sauce, and honey.
Ginger is one of my favorite ingredients, and the ginger-soy combo is a no brainer. Then, the sweetness from the honey caramelizes on the carrots as they roast and it all gets very good.
These carrots are almost like candy. My husband and I couldn’t eat them fast enough! In fact, I have been craving them ever since. When i told Michael I was making them for dinner tonight he first said, “Yes!” and then, “you’re making twice as many this time right?” That’s when you know it’s a good recipe!:)
Moral of the story? Always go to the gym…or at least that’s what I’ll tell myself next time I’m having one of those days.
Enjoy!
Ginger Honey Roasted Carrots
Author: 
 
Serves 2 as a side (can be doubled easily!)
Ingredients
  • 1 pound small carrots, peeled, about ½ inch of stem left on
  • *note: you can use regular sized carrots too, just cut them into smaller pieces
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
Instructions
  1. Preheat oven to 350
  2. Line a baking sheet with foil and spray with cooking spray
  3. In a medium bowl, whisk together soy sauce, honey, and ginger
  4. Toss carrots in marinade and set aside 5-30 minutes (whatever you have time for)
  5. Pour carrots along with sauce onto the baking sheet
  6. Roast, tossing frequently, for 15-20 minutes (I roast mine closer to 15 because I like the carrots to have a bit of a bite to them)
  7. *Note: if the marinade starts to smoke or burn (due to high sugar content) turn down the oven to 300 and increase baking time to 20-25 minutes

What I Ate Wednesday- Weekend Fun!

Hey there!

Happy Wednesday! I am already so ready for the weekend! Maybe it’s because I had so much fun last weekend I just can’t wait to do it again!

Last weekend I had a great time hanging out with my mom and sister. What wasn’t so great was when I had to say goodbye! My mom came down to help my sister move out – she’s moving to Chicago and I am so sad she’s leaving me! But we sure made the most of our last weekend together! The three of us made sure to live it up and ate some delicious food along the way. Check out that salad! Edible flowers?!? Yes please!

My mom ordered this dish for lunch and I think I ate about half of it. Sorry mom! It was just so amazing. I took a picture of the menu so I could remember what was in it and try to recreate it at home! Yep, I’m that girl.

Check out these juices! Juicing seems to be all the rage right now. So naturally, I had to jump on the bandwagon! The green one is avocado, lemon, melon, and cucumber. It almost tasted like gaspacho. It was really refreshing and the avocado made it super creamy. I do love drinks with avocado! The orange one was carrot ginger with sparkling water. YUM! So light and delish. I think this is one craze I can get down with.

All in all it was a fantastic fun and food filled weekend!

Have fun in Chicago Brigitte!

 

 

 

This entry was posted in WIAW and tagged .

Honey mustard and tarragon roasted chicken

Hi there!

Do you guys get enough protein? Apparently, I don’t. Or so says my trainer. My solution? Chicken. And lots of it!

I know there are lots of great sources for protein, and don’t worry, I get my share of beans, lentils, (lots) of greek yogurt, and other foods, but chicken is just so easy and it can pretty much be added to everything. Chicken in my eggs for breakfast, chicken on my salads for lunch, and lots of chicken dinners. So to keep my husband from going crazy eating chicken every night, I’ve been getting creative in the kitchen and this recipe is one experiment that went very right.

Who doesn’t like dipping their chicken tenders in honey mustard sauce? I was always the kid who got like, twelve sauces with my chicken nuggets. One was definitely not enough. No wonder I still love dipping BBQ chicken in homemade honey mustard! The topping for this chicken is like a grown up honey mustard with fancy shoes.

The fancy shoes being the tarragon. You got that, right? :)

The honey holds this schemer <—-perfect word for what this is! together so that it forms a nice crust on top of the chicken. I served mine with some quinoa simply dressed in a bit of extra virgin olive oil and salt and pepper. The schemer is flavorful enough that when you mix it with the quinoa you don’t need anything else! Makes for a super fast, very healthy, really delicious weeknight meal.

This is definitely not your run of the mill chicken. Guaranteed to spice up any meal AND give you your protein fix! :)

Enjoy!

Honey mustard and tarragon roasted chicken
Author: 
 
Serves 4
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 tablespoon tarragon
  • ¼ cup whole grain mustard
  • 3 tablespoons good honey
  • 1 tablespoon olive oil
  • salt & pepper
Instructions
  1. Preheat the oven to 375 degrees.
  2. Mix together the tarragon, mustard, and honey. Set aside.
  3. Drizzle the chicken breasts with olive oil and sprinkle with salt and pepper.
  4. Place chicken on a lined baking sheet.
  5. Slather with honey mustard schemer.
  6. Bake for 30-35 minutes (160 degrees).
  7. Enjoy!

 

 

Grilled Nectarine Salad with Arugula and Goat Cheese

Hey!

You know you’ve found something great when you’re still thinking about a meal you had several days later. That is what this salad’s been doing to me for the past few days! I am going to just have to make it again so I stop dreaming about it!

One of my favorite things about my weekly trip to the farmer’s market is that you get to see the seasons change through food. Living in California, I am pretty lucky that I get really great variety all year long, but even here, the winds of change are bringing fall around and everything that comes with is! This week was the first week we had apples at the farmer’s market! Since I am from Washington-apple loving is in my blood. I bought a couple ponds of honey crisp apples and ate one as I was walking around the market. It was so crisp, sweet, and tart and I went back to the stand and bought a few more pounds. I just knew the amount I first bought wouldn’t last me through the week!

But enough about apples. Let’s talk nectarines.

My favorite stone fruit stand had several signs up this week letting us all know that the days for peaches, nectarines, pluots, and all the other goodies are numbered. So, I am taking full advantage while I still can. Seriously, I could pretty much start my own farm stand with all the fruit currently on my kitchen counter!

I’ve wanted to create this salad ever since I had grilled nectarines with goat cheese at my friend Elise’s house a few weeks ago. She simply grilled the nectarine halves and then slathered them with goat cheese. It was one of the best appetizers I’ve ever had! And so simple! The grilling brings so much flavor out of the nectarines, it’s like you’ve roasted them for an hour in the oven.

Then, add in the creamy goat cheese and get ready for your mind to be blown. Usually, I like textural differences as much as the next gal, but there is something about the warm, gooey nectarine flesh paired with the super creamy goat cheese. They melt together to form this rich, decadent, sweet, tangy, bite of perfection. throw in some arugula for spice and lemon juice for tartness and tang and you’ve got a salad you’ll be dreaming about too.

Enjoy!

4.0 from 1 reviews

Grilled Nectarine Salad with Arugula and Goat Cheese
Author: 
 
Serves 4
Ingredients
  • 1 7oz bag of arugula
  • 4 nectarines (preferably a tad bit underripe to stand up to grilling)
  • 8 oz goat cheese
  • 2 tablespoons extra virgin olive oil + more for coating nectarines
  • 2 teaspoons lemon juice
  • salt & pepper
Instructions
  1. Slice nectarines in about 1″ wide slices. Place slices in a large bowl and drizzle with olive oil. Toss to coat.
  2. Grill nectarines over medium high heat about 3-4 minutes per side, until grill marks appear. Grill on all sides. Remove and set aside.
  3. Toss arugula with 2 tablespoons evoo and lemon juice. Season with salt and pepper. Divide between plates. Top with goat cheese. Arrange still-warm grilled nectarine slices on top.
  4. Enjoy!

 

Cantaloupe Protein Smoothie with Chia Seeds

Hey there! Happy Saturday!

It is a happy Saturday for me indeed! My mom is in town-woohoo! My mom, my sister, and I are getting ready to head out to our local Art & Wine festival. With a name like that, how can it be bad? I’m super excited for a fun day!

Since I anticipate a bit of wine, most likely some not-that-great-for-me festival food, and definitely some champagne in our future, I started the day off right. After a great spin class, I came home and made this protein packed and ridiculously delicious smoothie. I’m now ready to conquer the day (champagne glass in hand of course)!

Next time cantaloupe goes on sale, stock up. I just discovered freeing cantaloupe recently and I have no idea where I have been all these years because it is awesome! It freezes so well and is perfect in smoothies. I put it in my green smoothies too, but this one is all cantaloupe all the time.

Packed with protein from greek yogurt, protein powder, and nonfat milk, this is the perfect after workout smoothie. A sprinkling of chia seeds in the mix as well as on top add your daily omega-3′s and a teensy bit of texture to this smooth, creamy, smoothie.

Grab the champagne. Pop it in the freezer. Make this smoothie. Devour. Pop the champagne. Happy Saturday.

Enjoy! :)

Cantaloupe Protein Smoothie with Chia Seeds
Recipe type: Tara
 
Makes 1 big smoothie
Ingredients
  • 1 cup frozen cantaloupe
  • ⅓ cup nonfat milk
  • 1 scoop vanilla protein powder
  • ⅓ cup non fat greek yogurt
  • 1 teaspoon chi seeds + more for sprinkling (optional)
Instructions
  1. Combine all ingredients in a blender and blend until smooth (add more milk if needed). Enjoy!!!

 

Related Posts Plugin for WordPress, Blogger...