This recipe for sardines toast was exciting and scary to me at first. I’d never had canned sardines before. When I was child I loved tuna fish. When I say love, I mean like LOVE tuna fish, and not like the occasional tuna fish sandwich […]
Month: September 2017
Whew! What a week! Yesterday, was a pretty good day, and it started like most mornings do lately, and that was driving in traffic thinking about the blog. Being able to sit back down at my computer and spend time working on this has been […]
Ripe peaches with honey and cottage cheese? Yes please!
Now put it on some lettuce and it becomes so much more. It’s now lunch! A sweet decadent lunch!
Well, that’s what I was thinking when I made this. How can I make this more than just a snack and turn it into lunch?
We all know that salads are supposed to be healthy, right? Seriously, how healthy is it when you top it with all the things that make it taste good and satisfying, but are super fattening like bacon and loads of cheese? Might as well had the burger with fries and called it a day.
With this salad I wanted something that had some sweetness, felt a little indulgent, but was still healthy, plus showcased late summer’s offerings.
My favorite fruit is sun ripened peaches. They’re especially great when they’re grilled and the sugars start to caramelize and add an extra layer of caramel-ish goodness. It brings out a new level of sweetness to them that makes them hard to resist.
Time to fire up the grill!
So, with peaches in hand I cut them in half and threw them on the grill, then if that wasn’t enough I added some nutrient dense blueberries and tomatoes with a drizzle of honey vinaigrette.
It’s definitely satisfying and with the grilled summer fruit and richness of the cottage cheese.
Although summer is coming to a close isn’t it made to be happy and eat the things we love.
Grilled Summer Salad
- 1 ripe peach
- 1/4 cup blueberries
- 4 cherry tomatoes, cut in half
- Spring Mix, lettuce, or spinach
- 1/4 cup cottage cheese
- Dried Thyme to garnish
- 1 Tablespoon Olive oil
- 3 Tablespoon of Vinegar (White or apple cider)
- 1 Tablespoon Honey
- Pinch of salt and pepper
- Step 1 Preheat grill to medium heat.
- Step 2 Cut the peach in half and lightly brush with cooking oil. Place cut side down on a clean grill rack.
- Step 3 Cook for about 5 minutes. Until grill marks are on the peaches, and peaches have started to soften.
- Step 4 Remove from grill and allow to cool.
- Step 5 In a bowl, add greens (spring mix, lettuce, or spinach) and top with tomatoes, blueberries and peaches. Place a scoop of cottage cheese.
- Step 6 Drizzle vinaigrette over salad.
- Step 7 Garnish with thyme and enjoy!
- Step 8 Mix all ingredients together in a mason jar and shake until well combined.
- Step 9 Pour over salad and enjoy!
I’m crazy for these little baked pieces of tofu. Really, I am. I really enjoy them in salads, as a snack, or eaten with rice and kimchi. I’m half Korean, so I love me some kimchi. It’s a delicious fermentate cabbage mixed with red pepper and […]
Pan fried with a golden crust, then lightly steamed these ginger pork dumplings are how dumplings should be. While most people seem to really like the dumplings at Chinese Restaurants I try not to think too much about what all is in them. Honestly, I […]
Toasted chickpeas with all the healthy spices that I love, plant-based protein, and creamy avocado? Yes, please! Plus, it’s healthy? Shut the front door!
I love that how the chickpeas taste once they’re toasty with spices. I was feeling a tad bit exotic so I leaned towards India with my inspiration. I choose aromatic spices such as ginger, garlic, cloves, mustard seed, coriander cumin, turmeric, and caraway seeds. The house smelled delicious!
One of our pantry staples in Quinoa. We have a big jar of it on the shelf, and use it whenever we get the chance. Here lately I’ve been cooking it more frequently and in larger batches. That way I have some in the refrigerator whenever I want some. I love tossing it on salads.
Quinoa is a twofer for me. It’s a seed that’s a complete protein, and it’s super high in fiber. Who can’t use a little more fiber in their diet? I know, I can for sure. I’m also trying to eat healthier and reduce the number of animal products I have, so this is a great alternative.
Plus, I know this is something both Emery and I will love. It’s so quick to throw together, and with the creaminess of the avocado, I feel like I’m eating something that’s more fattening than it actually is.
Chickpea Avocado Quinoa Power Bowl
- Spiced Chickpeas
- 1 14.5 oz can chickpeas, drained and rinsed
- 2 cloves of garlic
- 1/2 teaspoon of freshly grated ginger
- 1 1/2 tablespoons of Olive Oil
- 1/4 cup onion, diced
- 1/4 cup green onion, chopped
- 1/4 teaspoon of mustard seed, ground cumin, caraway seed, turmeric, clove, and kosher salt
- 1 teaspoon of coriander
- Black pepper
- 1 avocado
- 2 cups of cooked quinoa
- 1 cucumber, sliced
- 16 cherry tomatoes, quartered
- Fresh mint and cilantro
- Step 1 In a large skillet heat oil over medium heat.
- Step 2 Add garlic, onions ginger, and spices to pan.
- Step 3 Cook for about 2 minutes, then add chickpeas.
- Step 4 Toss well with spice mixture and continue cooking for about 10 minutes on medium heat. Stir or toss frequently.
- Step 5 Chop cucumber, tomatoes, and avocado. Add ingredients to the bowls as much as you’d like. Top with vinaigrette or greek yogurt.
So, have you ever had the biscuits from Red Lobster. You know, the cheesy garlicy biscuits that come to the table that no one has enough will power to resist? Well, brace yourself! Here is a copycat recipe for these bad boys that my mother-in-law […]
These little dumplings pack a lot of crunch! I made these because I love them. My brother-in-law is Filipino and at every get together his family brings these. I’m not kidding when I say they fly off the plate, and they don’t just bring a […]