Tag Archives: raw

Summertime Peach Salsa

If you’re like me and you love all things summer, then you’ll love this recipe for PEACH SALSA.  And by “things” I mean summer fruit.  I like sunshine–it makes me happy, but if we’re talkin’ favorite seasons? It would definitely be the one that rhymes with BALL.

But grilled corn? Watermelon? Vegan BBQ? Oh yeah.  I’ll brave the heat for that.

We are having some friends over for a poolside grill-out tonight, and so it is the perfect opportunity to have a summer time feast.

Our menu is:

-Peach salsa with lime tortilla chips

-Oriental Coleslaw with Ramen

-Grilled corn with Coconut-Lime cream sauce

-Teriyaki Tofu & Veggies Kabobs

-Steak & Chicken Kabobs for the meat eaters

-Peach Galette with coconut cream for dessert

I seriously CANNOT wait.  I love the easy-going feel of our summer nights (the pool at our apartment helps our nighttime routine.  Also, it counts as the kids’ baths 90% of the time.  Right?)

At your next gathering, try serving this fresh and delightful salsa.  It mixes sweet and spicy, which is one of my favorite combinations and will have your guests cooling off before the grill heats up.

Summertime Peach Salsa
 
Ingredients
  • 1 large tomato, diced
  • 1 jalapeno, seeded and diced
  • ½ large red onion, diced
  • 4 peaches, diced
  • 1 clove garlic, minced
  • 1 lime, juiced
  • salt & pepper
Instructions
  1. Combine all ingredients in a medium bowl and stir to combine.
  2. Refrigerate for about an hour for flavors to develop.
  3. Serve with tortilla chips or as a topping on tacos or salad.

 

 


Apple-Citrus Mint Salad

Apple Citrus Mint Salad

I first had this delightful salad while in Nashville attending an amazing food event.  I knew I had to learn to recreate it, but I have to be honest, I really don’t like grapefruit by itself, so I was hesitant to even try this dish.

What I found is that the sour taste of the grapefruit paired with the sweetness in the apple and complementary citrus flavor of the orange combined for an amazing fresh fruit salad.

This dish is a beautiful platter to bring to any event or to eat as part of a meal!  I’ve even eaten the entire thing as a lunch.

To make this recipe exactly as it is, you’ll one of those handy sliding mandolin slicers for slicing the apples.  If you don’t have one of those, you’ll want to be careful and slice the apple as thinly as you can.  You might even need a second apple to make the layers even. Or you can substitute one larger slice for the 2 thin slices in the recipe.

I hope you enjoy this refreshing salad!

Apple-Citrus Mint Salad
 
Ingredients
  • 1 large red apple, cored and sliced thinly using mandolin
  • 2 oranges, peeled and sliced thinly (seeds removed)
  • 2 grapefruit, peeled and sliced thinly (seeds removed)
  • 1 teaspoon raw honey
  • juice of half a lemon
  • ½ teaspoon fresh mint, chopped
Instructions
  1. Layer the fruit on a pretty platter in this order: 2 apple slices, 1 grapefruit slice, 1 orange slice. If your apple slices are thicker because you cut them with a knife, you might only need to layer one apple slice, or you could cut two apples.
  2. Squeeze lemon juice evenly on the fruit.
  3. Drizzle the honey on top of the fruit.
  4. Sprinkle mint.
  5. Enjoy!

 


What I Ate Wednesday 4-29-15

Whew. I’m so glad I took these pictures on Monday before my world came crashing down yesterday. What is it about bad news that makes us want to stuff our faces with pizza and brownies?

And in my world?  It’s so weird that I grieve the loss of food for my children but all I want to do is eat. It’s actually a pretty guilty feeling…

So–yeah, my unpictured dinner from last night was a vegan pizza and coconut milk ice cream with gluten free cookie dough in it.  Sometimes, I praise God for the tiny little frozen organic section at Food Lion right by my house.

But anyhoo–back to Monday.

Y’all know in the deep south, things take a few more years to make it all the way over here.  All the rage in Cali and big cities is the Acai bowl (pronounced Ah-Sigh-ee // NOT Ah-Kigh).

I’ve been reading about them and seeing photos all over Instagram for a long time, but I actually just enjoyed my first bowl while in Nashville a few weeks ago at this beautiful little gem of a place called Franklin Juice Company.

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It tastes like a thicker fruit smoothie with amazing toppings–and there was hidden granola at the bottom.  If you’re looking to try one in the Augusta area, Humanitree House in Downtown has these 🙂

But I went to Whole Foods and got some frozen packets and tried to make a bowl–which ended up failing, so I turned it into a smoothie instead.  It was really good!

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Before I ate this, I sipped on warm lemon water–I just forgot to take a picture!

Mid-morning, I ate some Overnight Oats…no cooking required…recipe coming later this week!

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This kept me full until about 2-3 pm….I’ve been eating when hungry these days, not because the clock says it’s lunch time.  It is an absolutely freeing thing if you’ve never tried it!

I made a salad with tons of toppings–and even leftovers from lettuce tacos–all drenched in my favorite lemon tahini dressing.

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I drank jasmine green tea along with my salad.

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Next it was time for after school stuff-and to get ready for baseball.  I packed fruit for the boys and two oranges for me.

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I’ve been so enjoying baseball–even though it makes things difficult.  I love this special time with our boys!

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Beckham played with Butter (not our dog) and had a grand ole time.

It’s always CRAZY when we get home from baseball–especially when Andrew is playing softball some nights.  I got all the boys fed, bathed, and in bed–and baked some fries for me while I did that. I finally enjoyed them around 8:30 as I unwound from the day.  I wasn’t starving, and it was the perfect amount.  This was one small potato and 3 tiny ones (like the size of red potatoes) plus 3 dipping sauces, cause I’m a condiment lover. (organic ketchup, homemade whiskey bbq, and homemade honey mustard).

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Oh, and can’t forget the organic pickles.  THE best.  Yes, I buy pickles organic because regular pickles have high fructose corn syrup added AND yellow dyes that are harmful to our health.  I like my organic pickle juice not so yellow…. 😉

I ended the night with a few squares of dark chocolate, but you know me.  I ate them too fast to take a picture.  Dang chocolate!

Until next week! Love y’all!

 

 


What I Ate Wednesday 4-1-15

Today (Tuesday) was such a beautiful day in South Carolina.  I’d say that if the air weren’t so yellow, that it’d be the perfect day.  It kind of smelled like the Masters and the weather begged us to stay outside.

But again, enter yellow.  And then coughing and sneezing and nose dripping and junk in your throat.

Anyone else?

I notice that this year has not been as bad for me–and I have no idea why.  It’s twenty million times worse for my oldest son, McCall, so I don’t have a clue what’s wrong with me.  But–I’ll take it!

The lighter days continue to make me crave lighter foods, and it makes me feel light. I’ve spent the last few weeks feeling so great on the inside…and just so, so satisfied.  It’s such an empowering feeling!

I ended up in a rush this morning and didn’t have time to make my warm lemon water, but I drank two glasses of water while I was rushing around.

Part of my breakfast was this smoothie on the go in the car.  I decided to incorporate the in-season fruits we talked about this week, but I used frozen fruit (which is just as good, sometimes better than fresh!).  For this smoothie, I used frozen banana, strawberry, and mango with hemp hearts and coconut water.  It tastes like a tropical island!

smoothie

When I got to Bible Study, I snacked on two oranges. One of my absolute favorite fruits!

oranges

I brought the guilt-free caramel dip with me to bible study, so I had a few bites of that with apples and grapes.  It’s so, so yummy.  And did I mention, guilt-free???

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The middle part of the day got crazy with two doctors appointments, picking up kids at different times, and errands to run, so I made sure to pack something that would fill me up until I could get home to make a salad!  I shared these Brazil nuts with my youngest Beckham….He also ate two bananas and some strawberries (I always pack snacks for the car!)

nuts

I ended up getting home too late for the kids to nap, so I let them play outside instead of sleep.  Mom of the year over here! 😉

I made this salad for a late lunch:  leaf lettuces, black beans, red onion, tomatoes, corn, and dairy free ranch dressing.

lunch salad

For a mid-afternoon snack, I ate a bowl of watermelon. I know it’s not in season at the moment, but I sure am getting an early taste of summer when I eat it!  It helps on all those rainy days we’ve been having!

watermelon

I had one of those days that was just frazzled. Usually on those days, I need to create–because that always makes this girl feel better.  I used what I had in my fridge/pantry and came up with this.

dinner bowl

This is roasted asparagus, roasted sweet potatoes, and sauteed kale over quinoa with a Smoked Paprika Tahini Dressing topped with Cashew Parmesan and Sriracha. It was so interestingly beautiful–and I’m so glad I wrote down the steps as I made it, because it’ll be coming to you soon!

I signed up to make desserts for Beckham’s Easter party. It’s really just so I have an excuse to make something chocolate :).

These chocolate covered rice krispy treats are SO EASY TO MAKE!!!! And they aren’t full of nasty ingredients like high fructose corn syrup.  They are kid-friendly and are always a hit when I make them! (Great for gluten, soy, egg, and dairy free friends!)

dessert

I ate TWO large pieces!!! 🙂  I just had to make sure the kiddos would like them, right?!

How are you doing incorporating your greens and fruits??? Don’t give up, even if you have a bad day! Enjoy this Wednesday!


Guilt-Free Caramel Dip

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What I love most about switching to a whole foods, real foods lifestyle is that I don’t have to deprive myself of things that I love.  Yeah, they might end up looking a little different, but I don’t live a life of “without.”

In fact, that’s the thing that drives me crazy about people on diets. And it’s why I hate diets.  If I want to eat a cookie, I’m going to eat a cookie. BUT, I take pride in choosing the best cookie I can for my body–by making them with the best ingredients I can and for only eating until satisfied without binging.

That’s why I love this Guilt-Free Caramel Dip.  It’s one of those things that you’ll eat and wonder how it tastes like Caramel.  But it DOES!

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Sure, it won’t taste like sugar and oil and corn syrup.  It has a fresh, light, fruity caramel flavor.  The amazing thing is that you can enjoy things that “diets” might consider forbidden.

Ingredients of the popular Marzetti Caramel dip:

INGREDIENTS: HIGH FRUCTOSE CORN SYRUP, SKIM MILK, CORN SYRUP, PALM OIL, SUGAR, BUTTER (MILK, CREAM, SALT), MODIFIED CORN STARCH, DISODIUM PHOSPHATE, POTASSIUM SORBATE (PRESERVATIVE), TBHQ (ADDED TO MAINTAIN FRESHNESS), SALT, MONO AND DIGLYCERIDES), ARTIFICIAL FLAVORS. CONTAINS: MILK.
Ingredients in this recipe: dates, water/almond milk, vanilla, coconut oil.
AMAZING!

Now, I wouldn’t sit down and eat this whole bowl in one sitting.  In fact, it kind of rich, so I don’t need to.  Nonetheless, it’s a wonderful treat that you can feel good about serving your kids or any dinner party.  Plus, it’s naturally dairy free for those that are concerned about that.

I hope you enjoy this like I do!

Notes:

-Serve with fruit, or on oatmeal, or your favorite ice cream.  If you want it more like a drizzle, you’ll need to add more liquid.

-If you are nut-free, choose the water option for the liquid in the recipe.

-If this isn’t sweet enough for you, try adding a little pure maple syrup.

-You can buy Medjool dates at a health food store.  I buy mine in the bulk section at Whole Foods!

-This dip tastes amazing the second day, so feel free to make this the night before you need an appetizer or dinner party dessert. It will keep in the refrigerator for about 5 days.

Guilt-Free Caramel Dip
 
Ingredients
  • 1 [packed] cup Medjool dates, pitted and cut in half
  • ⅓ cup unsweetened almond milk or water (if you use water, save the water you soak the dates in and use that)
  • 2 Tablespoons coconut oil, melted
  • 1 teaspoon vanilla
  • ¼ t sea salt
Instructions
  1. Soak the dates for about two hours to get them very soft.
  2. Drain and reserve liquid if you are using water.
  3. Add all ingredients in a food processor or high powered blender and blend until smooth and creamy, adding more liquid if necessary.
  4. You will need to stop and press the sides down with a spatula often.
  5. Adjust taste to your liking.
  6. Chill and serve!