Lately I’ve been reading all kinds of summer bucket lists that are floating around the internet. I enjoy them – they inspire me to get away from the computer and do fun things like hang out at pools with popsicles. (which I haven’t actually done, but the idea still lifts my spirit).
For me, summer + list-making don’t go hand-in-hand, so I’ll just make one goal and that is to eat ALL of the peaches. I freaking love peaches. Their season is happening here and now in Texas so I’m I making the most of it with things like peach salads, peach salsa, and peach pops, just to name a few…
The other day, with my Farmhouse bounty, I made crostini with the sweetest peaches and cherry tomatoes. The basil in my herb garden isn’t doing so well, so traditional pesto wasn’t going to be an option. Instead, I picked some pretty purple sage, oregano, chives (and a couple of sorta-bruised basil leaves) and pulsed them together with pine nuts. It’s almost pesto – I stopped short of adding the olive oil because I liked the taste of it as a chunkier spread.
Assemble the toasts with sliced peaches and cherry tomatoes and serve on a patio with Peach Sangria!
This blog may be mostly healthy, but I have to admit that I enjoy my share of fried foods from time to time. Fried oysters, fried shrimp – I love it all, even if it’s “sometimes food.” That is until now, because these baked oyster mushrooms are every bit as crispy, meaty and delectable as anything fried. They’re easy to make, healthy, and there’s no messy fry oil involved.
I’ll just go ahead and say it – if you make one recipe this summer, make this one. These mushrooms are so delicious stuffed into a soft baguette with a slather of Sir Kensington’s Dijonnaise. The Dijonnaise is bright, tangy and a little spicy which pairs perfectly with the mushrooms.
I marinated the mushrooms for a short time and then breaded them with a spiced mixture of cornmeal, panko and hemp seeds. The hemp seeds give these a nice crispy bite and they also add a little bit of protein.
I dipped each mushroom in a flax/water mixture to get the breading to stick. Alternatively, you could use an egg white – I tried both and the flax actually worked (and tasted) better. Which means that these mushrooms, on their own, are vegan… but I promise no one will know because they taste so good.
Bake the mushrooms until they’re golden brown and crispy then squeeze a little bit of fresh lemon juice on top. Stuff them into sandwiches with tomatoes, pickles, arugula and Dijonnaise and dig in!
If you’re vegan, I recommend slathering your sandwich with Sir Kensington’s Dijon mustard. (Or mix the dijon with a little vegan mayo to create a creamy sauce). I buy Sir Kensington’s condiments at Whole Foods, but click here to find a store near you that carries their products. I love their all-natural Ketchups and Mayonnaise too.
In a few weeks, Jack and I are headed to Rome where we will unapologetically eat gelato and pasta every day. We’ll tell ourselves we’re “walking it off,” and that “walk” will most definitely be on our way to the next meal. Until then, I’m making an effort to lighten things up. Conveniently, zucchini is in season so “zoodles” make for a fun vegetable-focused spin on regular pasta…
First off – you don’t need to go out and buy a spiralizer to make these. If you’re going to invest in a gadget, I highly recommend the julienne peeler because it’s inexpensive, works great, and is small enough to fit in your utensil drawer. But if you really want curly noodles (and you have an extra shelf to spare), spring for the spiralizer. I have both for no good reason at all.
This recipe is pretty simple – zucchini, tomatoes, and olive oil. I made a lemony sort-of-ricotta out of sunflower seeds and macadamia nuts. It’s delicious to serve on the side and scoop onto the noodles as you like. If you have extra, store it in the fridge over night and slather it on toast the next morning.
Happy 3rd day of summer!! Maybe that was a little over-enthusiastic, but I couldn’t be more excited for this season. I just love the long days, dinners on patios, excuses to eat more gelato, and of course all of the summer produce. Berry season is just about over for us (prepare for a pile of peach recipes!), but first here are some of my berry favorites as well as a few from some of my favorite food bloggers:
Gluten Free Blueberry Muffins / Raspberry Polenta Cake
Strawberry Balsamic Crostini / Blackberry Lemon Cake
And some more!
Sara’s Strawberry Tabbouleh
Strawberry Quinoa & Feta Salad
Blackberry & Lemon Zest Crostini
Strawberry Balsamic Jam from Brooklyn Supper
Frozen Blueberry Margaritas from Cookie & Kate
Healthy Strawberry Rhubarb Hazelnut Muffins from A Couple Cooks
Ginger Berry Anti-Inflammatory Smoothie from Edible Perspective
Fish Tacos with Blueberry Almond Salsa from Gimme Some Oven
Berry Spelt Scones from Fairing Well
Baked Raspberry French Toast from Naturally Ella
Blueberry Buckle with Lemon Glaze from Foodie Crush
Cherry Berry Buttermilk Crumb Cake from How Sweet It Is
Raspberry Ripple Coconut Ice Cream from Minimalist Baker
Summer has officially begun, and I don’t know about you – but I’m already eating more ice cream, popsicles and other “fun” summery foods. Not that I see anything wrong with an occasional indulgence – but I like to balance things out by adding a little more green wherever I can.
Today I’ve partnered with Evolution Fresh to come up with 3 healthy recipes to help you get more greens into your day. Their cold-pressed green juices are packed with kale, spinach, cucumber, lettuces and herbs, among other flavorful ingredients. Obviously the easiest way to get more green is to just drink the juice (and it’s delicious)… but I had fun thinking outside of the box (er, bottle) to create these simple summery recipes:
1. Make a sweet green lemony pesto:
Pesto is already pretty green, but this one uses green juice in place of most of the olive oil to make an overall lighter version. Sweet Greens and Lemon juice make it every bit as zesty delicious.
2. Cook rice with green juice instead of water or broth:
I have to say that I’m so in love with this trick. I used green juice in place of water or broth to cook my rice. It adds extra nutrition (over 1 pound of green vegetables’ worth!) but the flavor is very mild so you’re actually eating more greens than it feels like. Essential Greens with Lime is perfect for green cilantro rice – I like to serve this with tacos or grilled veggie kabobs. After the rice is done cooking, I season it with salt, pepper, a drizzle of olive oil, a few squeezes of lime and chopped cilantro. Top your plate with a scoop of salsa.
3. Make a sweet green summer smoothie:
We have the most amazing peaches right now, so I blended those with blueberries, spinach and Sweet Greens and Ginger. For a spicier kick, add a bit of freshly grated ginger.
(Giveaway is now closed).