Summer may be winding down, but it’s not stopping me from trying to embrace all that’s left of this sweet season. I’m all about fall, and truly can’t wait for it to arrive, but sometimes we hurry things along and forget to just chill out and be content in the moment.
Part of being content and embracing the moment, for me, includes taking full advantage of all the summer produce. I tend to get in the rut of making the same things over and over, and many of those meals don’t include fresh, seasonal produce.
This tomato salad is simple, but let’s gets real…when you’ve got in season, ripened tomatoes and the freshest feta you can get, there isn’t much else you need to add.
I made a simple tarragon, lemon dressing that does not only pair lovely with this salad, but would be great marinade for chicken or some fish.
This weekend make sure to hit the farmers market, oh and embrace that moment.
Simple Tomato and Feta Salad with a Lemon Tarragon Dressing
Sometimes smushing two good foods together make for an awesome flavor combination. I mean where would the world be without peanut butter and chocolate, prosciutto and cantaloupe, tomato soup and grilled cheese? So when I was trying to think up a new (healthy) breakfast recipe I went with two of my favorite foods…eggs and guacamole.
Stay with me here. I promise you’re not going to end up with goopy, brown avocado, eggs. In fact, I’m going to go ahead and say that you WILL end up with a new morning favorite.
Lets back up a moment. Chris has recently started doing CrossFit and when he gets back from his morning workouts he is hungry. Like super hungry. And he wants protein. And it has to be lean and healthy. And taste good. And not oatmeal and egg whites everyday. So yea. Let me just step into the kitchen with my magic wand and whip something up.
Well I kinda did and it turned out great. I took all the ingredients that you would use to make guacamole, besides the avocado and lime, and mixed them in with the eggs. Once the eggs were finished cooking I added the smashed avocado on top. And there you go. A healthy, high protein, keep you full all morning breakfast. But does it taste good??
Oh yea. You better believe it does.
I will admit. There are a couple ingredients in there that could be swapped for something a tad more healthy. And if you are going for the full lean, mean, fighting machine version I would swap the sour cream for 2% milk and less whole eggs and more egg whites (the texture is going to end up less frittata-y, but will still taste good). But this is the blog version. And a little sour cream and egg yolk won’t hurt.
Coat a small pan with extra virgin olive oil and place on medium heat. Add the onion, jalapeño, and garlic. Season with salt and pepper and sauté for about 3 minutes or until they start to soften. Add the tomatoes and continue to sauté for another 2 minutes. Remove from heat. Set aside.
Heavily butter the bottom and sides of an 8 inch, oven safe pan. ( I used a stainless steel pan but cast iron would work great too.)
In a medium mixing bowl, add the eggs, sour cream, and salt and pepper. Whisk together. Set aside.
Place the buttered pan on medium heat. Add the vegetable mixture to the pan and spread around so that it is evenly distributed throughout the bottom. Slowly pour the whisked eggs over top. Sprinkle with the parmesan cheese and cilantro.
Let the eggs cooks for about 5 minutes, just so the bottom and sides will start to set up but the middle is still very runny. Remove from the stove top and place in the oven to finish cooking, about 6-8 minutes, but be sure to keep a close eye on it. They will cook quickly and you don't want burnt eggs. Once the frittata looks cooked throughout, test by cutting into the middle.
Smash the avocados with the lime juice and a little salt and pepper. Spread on top of the frittata.
Are you looking for a little extra somethin’ somethin’ to give you that extra boost of energy to get through the day? Then you’ve come to the right place. This power peanut salad is full of crunchy veggies and nuts that are going to pep and fill you up.
What all is in there you ask? Oh how about some carrots, edamame, cabbage, and almonds; ingredients that are known to boost energy and keep you fuller longer. Toss it in our spicy peanut dressing and you’ll have a through-the-roof healthy salad that tastes like a million bucks.
Another thing to love about this dish…it’s a breeze to make. A little chopping (made easier with a food processor) and whisking and you’re done. It’s the perfect salad to throw together for a quick lunch or as a side dish for dinner.
I can vouch for Coty when I say that she and I are lovers of sweet potato fries. I mean, who doesn’t love themselves some of those sweet and salty fried potatoes?
When she was recently raving about some that she had a local restaurant, I instantly had a craving for them. Instead of spending the money to go out, I decided to make my own and spruce them up a bit. Spruce up, as in making them spicy and pairing them with an avocado aioli.
To say I’m a bit obsessed is an understatement. I’m pretty sure having them for dinner at least once a week is totally acceptable, if not necessary. We’ve all heard the great benefits of the sweet potato, so why not give your body what it needs….or wants.
This creamy avocado aioli is the perfect dip to cool down these spicy spuds. Be sure to make plenty – you’ll be using your finger to scoop up the rest.
Baked Spicy Sweet Potato Wedges with an Avocado Aioli
With recently moving into a new apartment, my cupboards are more than bare. I barely have enough stuff to throw together a simple sandwich. We’ve been in our new place for almost three weeks, so yeah, I guess you could say I procrastinate. So when the baking mood struck this past Sunday, I knew it was going to be next to impossible to pull something together, let alone tasty.
Luckily I had some flour, ripe bananas, and a random can of shredded pineapple – because why wouldn’t you have a can of pineapple in your empty cupboards? Soon this whole wheat, banana, pineapple snack cake was born, and it was delicious…not to mention easy.
I used whole-wheat pastry flour, but you could use regular flour and white whole wheat. What I love most about this cake is that it’s somewhat “healthy,” I used 2/3 cup of sugar and relied mostly on the natural sugars of the bananas to supply the sweetness. A win, win with a cake.
Moral of the story, keep a can of pineapple in your cupboards.
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