I just got back from a trip to Allentown, PA to visit my grandparents for a week. It takes a solid 8 hours to travel from Columbus to Allentown. During one of our many rest stop breaks we happened upon a woman selling peaches from her farms that she had picked that day. Peaches in my opinion are one of the tastiest fruits there is but you have to get them at their utter peak or they are mealy and require a lot of sweetening in order to palatable. Well, these peaches were neither.
They were so juicy and not mushy at all–meeting all the qualifications of the perfect peach. Since, I don’t get to work with perfect peaches very often I thought I would make a meal that would highlight them.
Sweet Peach, Chicken and Goat Cheese Salad (Serves 1)
3 cups of arugula
Shredded Chicken Breast (about 4 oz)
1 oz of crumbled goat cheese
1/2 cup finely chopped (or sliced) fresh peach
basalmic vinigarette dressing (I made my own using this recipe)
Layer arugula, chicken, goat cheese and fresh peach. Drizzle with dressing. Enjoy with a slice of thick multi-grain bread for a simple summer supper.
While browsing the hummus selection at Whole Foods a few weeks ago, I stumbled across a line of feta dips produced by Uniquely Greek. I love anything feta based and the tub was in my cart about a second later when I realized that one of the flavors offered was Creamy Buffalo.
Best decision ever.
This dip was amazing. It was creamy and salty with a spicy note from the addition of jalapenos. I drizzled it over lettuce, cherry tomatoes and chopped cucumber for a quick and easy greek salad (and other salads as well).
Then my dip ran out and I wanted to cry. I made a special trip to Whole Foods just to replace my beloved dip. I decided to try the Red Pepper flavor and I like it just as much. It didn’t have the spice of the creamy buffalo. Instead there was a sweet mellow flavor imparted by the roasted red peppers.
When I finished all the dip in about 3 days, instead of rushing to the store in a panic, I realized that I probably should try to save a little money and make my own at home.
After searching the web I found a similiar looking recipe on The Lean Green Bean.
Roasted Red Pepper Feta Dip (adapted from the Lean Green Bean)
1 red bell pepper
1 heaping tbsp of chopped garlic
1/2-3/4 cup plain Greek yogurt
1 can of cannellini beans (rinsed and drained)
1 tsp cayenne pepper
1 cup crumbled feta
Chop the bell pepper into large pieces and broil until the edges are blackened.
Place bell pepper in a food processor and add all other ingredients (except feta).
Process to desired consistency.
Add the crumbled feta and pulse several times until mixed well.
Note: This dip starts out with a thin texture but once it chills in the fridge it takes on the texture of a thick hummus.
It was delicious. Not exactly like the dip I bought from Whole Foods because it is a lot healthier (the cream cheese is replaced with greek yogurt and white beans). That's fine with me though because it means I don't have to feel as guilty when I polish off the container in 3 days 😉
I love pumpkin butter.
Usually the only time of year I get to indulge my taste for it is the day after Thanksgiving. I normally buy some sort of discounted “special” pumpkin butter from William Sonoma and slather in on toast before shoving the jar into the back of the fridge and forgetting it for about 3 months.
Enter this quick and easy pumpkin butter recipe. It is the perfect mix of softly spiced homemade goodness and easy prep for the busy pumpkin butter loving individual. Bonus: it makes 2-4 good-sized servings so you can indulge your pumpkin butter cravings any time of year without having to commit to an entire jar.
Make this satisfying spread on the weekend, on a weekday or any time you have a spare 5 minutes and you won’t be sorry.
Healthy Homemade Pumpkin Butter (2-4 servings)
1/2 cup of pumpkin puree
1 tbsp of agave or maple syrup
1/4 tsp of vanilla
1/4 tsp of lemon juice
a sprinkle each of cinnamon, nutmeg and ginger
Combine all ingredients in a small saucepan and cook, stirring constantly, for 2-4 minutes until the pumpkin smooths out and becomes silky in texture (it will darken slightly in color). Serve on toast, stir into greek yogurt, or dollop on oatmeal. Refrigerate leftovers up to a week.
Note: this entire recipe has approximately 100 calories so you can enjoy a good-sized serving guilt-free (or just eat the whole recipe in a day like I did 🙂 )
Btw after I ate this I thought that it would have been perfect with a few tsp of toasted pecans stirred in at the end (they would add a great crunch and an extra dimension of flavor) so you could try adding them if you are so inclined 🙂 If you do let me know how it turned out!
We have had record snow fall here in Ohio–close to 11 inches total from two separate snow storms. I don’t mind snow too much as long as I can still drive in it and go about my day without falling on my butt. Though I have noticed a tendency I am developing called “sitting on the couch all day next to the fire and television.” In fact, it was about part-way into my third movie this afternoon that I decided it was time to go for a walk.
An hour and 20 layers later I was walking on pristine powdery snow next to a small creek near our house. I live in a secluded area of the city so on normal days we can hear plenty of traffic noise but today the only sounds to be heard were the babble of the water and the cardinals. It was so peaceful.
One downside of snow though is that events tend to be canceled, which is how I found myself with the world’s largest bowl of pineapple mango salsa and no one to share it with (our church was going to have a salsa-making contest which was canceled due to the two snowstorms).
Needless to say we have been discovering new ways to eat salsa. We have tried it on chips, pita, in tacos, on salad and tonight we had it on top of paprika-dusted cod (my favorite way so far).
This salsa is so fresh and sweet with pops of flavor from lime, cilantro and flakes of sea salt that almost make it taste like a margarita. This recipe is based on a salsa served at Whole Foods. My two recommendations for getting it just right is to dice everything very small so you get a good variety of flavors in every bite and don’t leave out the salt because it really enhances the overall flavor.
Sweet and Salty Pineapple Mango Salsa (makes approximately 3-4 cups)
- 1 pineapple-cored and diced
- 1 ripe mango-peeled and diced (add a little agave nectar to your chopped mango if it is still slightly green)
- 1/2 bunch of finely chopped cilantro
- 1/2 of a green bell pepper-diced
- 1/2 of a red bell pepper-diced
- 1/2 of a red onion-diced
- Juice from 1 fresh lime
- Kosher salt
Combine all ingredients in a large bowl except lime juice and salt. Then add the lime juice and salt to taste. Allow to stand 5 minutes then taste and adjust seasonings as necessary. Enjoy!
So colorful (and tasty)!
Now it is back to studying for me. I am taking the GRE tomorrow. So relieved it is finally here so I can be finished and done with it 🙂
My name is Candace (as you may have deduced from my blog title) and I love to eat.
That is a simple enough statement, but from here it gets more complicated. Apparently 30 billion other people do as well and they all want to blog about where and what they are eating. Whether you love chia seed pudding or 7o cheese macaroni (this is not a real recipe but seriously have you seen how much cheese one can fit into a casserole?) there is some sort of blog that caters to your individual tastes. Therefore, my goal for this blog is to narrow down these recipes by focusing on the most simple, nutritious and delicious of the bunch. I hope to help save your time and your waistline in the process. So. . .
sit back. . .
relax. . .
then jump up and cook whatever is on the screen as fast as possible before your saliva ruins your keyboard. Your stomach and health will thank you.
To kick things off I am going to share a component of my lunch from this afternoon. I recently stumbled (on my quest for all things healthfully delicious) upon a blog post by Mae found here. In her post Mae describes making a vegan cheese sauce from a one-to-one combo of hummus and nutritional yeast that has been thinned with a little water. I love hummus and I just bought a little bag of nutritional yeast from Whole Foods so I decided to give it a try. Let me tell you this was the most deliciously easy sauce/dressing I have ever made. It has a nice almost umami flavor and depth as well as incredible versatility.
Oh, and in case you haven’t heard of it, nutritional yeast are little yellow flakes of yeast that are beloved by many vegans because of their cheesy flavor that adds a subtle depth to a variety of dishes (it is also high in vitamin B-12). This dressing is so easy that it doesn’t even need a recipe but for those of you that like precise amounts.
The World’s Easiest 2-Ingredient Salad Dressing
- 1-2 tbsp of hummus
- 1 tbsp of nutritional yeast
All you have to do is mix the two together and thin it out with some water to the consistency you desire.
I was thinking if you didn’t add water that this would make an amazing sandwich spread as well. You could even play with the seasonings by adding italian herbs, mustard, hot sauce etc. Here is the dressing below on my lunch salad of hard-boiled eggs, asparagus, roasted red potatoes and romaine: