Recipes

Summer Salad Series – Cucumber Salad

Summer Salad Series 1

Swimsuit season is here, but more importantly, it is finally hot outside, so for dinner in the Georgia heat, I like to trade in my chunky chili and hearty pasta for some light, chilled and refreshing meals. And so begins the start of my Summer Salad Series.

This cucumber salad has the perfect mix of crunchy cucumber and juicy tomato with chickpeas and goat cheese. I add in a splash of apple cider vinegar so that it keeps its taste and gets better overnight and into the next few days. We ate this as a side next to our hotdogs and hamburgers on Memorial Day.

INGREDIENTS:
1 MEDIUM CUCUMBER, THINLY SLICED
1/2 CUP CHOPPED TOMATOES
1/2 CUP THINLY SLICED RED ONIONS
1 CAN OVEN BAKED CHICKPEAS
1/4 CUP CHOPPED CILANTRO
1/4 CUP CRUMBLED MEDITERRANEAN FETA CHEESE
1/2 LIME, JUICED
1/4 CUP EVOO
2 TSBP APPLE CIDER VINEGAR
PINCH OF RED PEPPER FLAKES
PINCH OF SALT, PEPPER, CAYENNE POWDER

Instructions:

In a large mixing bowl, toss the cucumbers, tomatoes, onions, chickpeas, and cilantro. Slowly add in the lime juice, olive oil, and apple cider vinegar and then sprinkle on the red pepper flakes, spices, and feta cheese. Toss again gently. Allow the salad to chill in the fridge for 20 minutes before serving. Garnish with basil leaves, if desired.

Enjoy!

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Recipes

Avocado Pasta

I am currently avocado pasta obsessed! I honestly eat this meal at least once a week when avocados are ripe because it’s healthy, super easy to make, and absolutely delicious. This savory pasta sauce is made out of avocados and flavored with garlic and lemon. All you need to make this sauce is a blender or food processor — toss all of the ingredients in the blender and then put on top the pasta of your choice! To go for a fully healthy route, toss your avocado pasta sauce with zucchini noodles or spaghetti squash.

avocado-pasta

Cook Time: 15 minutes

Difficulty Level: Easy

Ingredients:

2 avocados

1 lemon

1 teaspoon of minced garlic or 2 cloves of minced garlic (+/- based on taste)

two dashes of Italian seasoning or whatever herbs you want to use (Basil, Oregano, etc)

2 teaspoons of olive oil

Instructions:

Combine the avocados, juice from 1/2 a lemon, minced garlic, Italian seasoning or herbs, and olive oil using a blender or food processor until creamy and smooth. Taste the sauce and add more garlic or more lemon, depending on your preference, and blend again. Remove from blender and toss with your pasta.

Enjoy with a glass of red wine. Cheers!

Recipes

Power Breakfast: Egg Stuffed Avocado

On mornings when I do a cardio and strength intensive workout (Cyc, kickboxing, Flywheel, etc) I like to make sure I follow it up with a quick and easy power breakfast. One of my go-to’s is the egg stuffed avocado.  This recipe is super easy to make, healthy (avocado AND eggs!), and absolutely delicious.

egg stuffed avocado

Calories: 281

Cook Time: 20 minutes

Difficulty Level: Easy

INGREDIENTS:
1/2 AVOCADO (SKIN ON, PIT OUT)
1 LARGE EGG
SHREDDED CHEDDAR CHEESE

Preheat the oven to 425 degrees.  Take the avocado with the pit out and crack the egg in the center of the avocado, just like you would if you were making eggs sunny side up. Depending on the size of the pit and the size of your egg, you may need to scoop out a little bit more of the avocado’s center. Pop the avocado in the oven for about 15-20 minutes, or until the egg is cooked.  I waited until there was about 5 more minutes left, and sprinkled on some shredded cheese, but you can use whatever toppings you like–bacon, chives, etc. Enjoy!

Recipes, Wellness

Rise up Falcons – Super Bowl Sunday

Today is a day Atlanta has been waiting for for so many years. Today is Atlanta’s time to shine. I have always enjoyed Super Bowl parties – great food, Sunday fun-day with friends, amazing commercials and halftime shows… but this year is way more exciting than any other year because this year the Falcons are playing! I am so pumped — so I’m reposting one of my go to appetizers for anyone who has some last minute cooking to do. This app is seriously so easy and quick to make, plus it is extra delicious. Enjoy & RISE UP!

pimento

This is my boyfriend and my go-to app to bring to parties. It’s super easy to make and it’s loaded with flavor. We randomly came up with this recipe after trying Terrapin Ridge‘s hot pepper bacon  jam. And then of course, anything involving pimento cheese is a winning recipe to me.

PREP TIME: 10 MINUTES

DIFFICULTY LEVEL: SUPER EASY

INGREDIENTS:
CRACKERS OR BITE SIZED GRILLED BREAD
HOT PEPPER BACON JAM
PIMENTO CHEESE
COOKED BACON, BROKEN INTO TINY PIECES

INSTRUCTIONS:

Spread the bacon chili pepper jam on top of the crackers. Then layer on the pimento cheese. Finally, put a small piece of bacon on top. Enjoy! Trust me, it will be amazing.

Recipes

Grilled peach & pancetta flatbread

As summer has started to come to an end, schools have started back up and store fronts have begun advertising the newest fall trends, I couldn’t help but realize how quickly this year has been passing by. It’s already more than halfway through August! And although I had a crazy, adventurous, wonderful summer, I’m not quite ready to let go of the grilling and the ice cream and the fresh fruits and vegetables that make up some of my favorite summer recipes. So today, I’ve pulled out my favorite summer dish:

Grilled peach & pancetta flatbread

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Cook time: 30 minutes

Difficulty Level: easy

Ingredients:
2 peaches
6 slices of pancetta
4 oz of goat cheese
2 flatbreads or Naan
Fresh basil
Balsamic glaze

Instructions:

Cut the peaches in half, pit them, and throw each half on the grill. Grill each side for about 3 minutes each. While those are grilling, brush some olive oil on one side of each naan bread and then flip them over and cover the other side of the naan with a hearty application of the goat cheese. I choose to pan-fry the pancetta, but this step isn’t necessary. If you do fry the pancetta, you only need to cook each side on medium heat for 3 minutes on each side. Break up the pancetta slices and add them on top of the goat cheese.

Once the peaches are done, remove them from the grill and slice them into wedges. Add the peaches to the goat cheese and pancetta-topped naan, and then put the entire naan on the grill for about 5 minutes.  Remove the naan from the grill, add a few leaves of fresh basil, and then drizzle on the balsamic glaze.

Enjoy with a chilled glass of Chardonnay or Viognier.