Fresh for Summer

Here is a refreshing and unexpected combination: pineapple and cucumber. I was inspired to combine these two flavors after having a cucmber salad at a sushi restaurant last week. The menu said the cucumber salad had a hint of pineapple and that got me thinking. I looked through recipes (there are a ton of thai salades) and landed on this simple salad. This low calorie salad is filling and would work splendidly on a picnic or for lunch.

picnics are my favorite.

picnics are my favorite.

Cucumber Mint Pineapple Salad

Ingredients:

1 cucumber (peeled)
1 c  cubed pineapple
2 tbsp chopped mint
1 tbsp olive oi

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Directions:

1. In a large bowl combine cucumber and pineapple.

2. In a separate bowl combine oil and mint.

3. Combine dressing with cucumber/pineapple. Mix well.

3. Chill in fridge and serve. (It is recommended you serve immediately however I made this the night before and packed it for lunch and it was quite fresh.)

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Fresh and interesting

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Let the BEET control you

I am now officially in yoga teacher training (WOO!). I am in class 4 days a week which means I am running around town like a crazy lady. I could not be happier to be this nutty women. This is one step closer to taking back my happiness and I am super jazzed about my choice.

OMwork! Anatomy!

OMwork! Anatomy!

I must say though that as I begin my journey into yoga school I am trying to be incredibly mindful of the little things that make my day better. The sun has been out during my drive to work this week. This is small but wonderful.

how could you not be in love?

how could you not be in love?

A consequence of my super busy schedule is I am eating all of my meals on the go. I prepped for this shift in schedule by purchasing a ton of yogurt and fruits this past weekend. Also, I have been in the mood for clean delicious salads. I have been jones-ing for beets.

on the go. lunch, snack and dinner.

on the go. lunch, snack and dinner.

Beets and I were not friends for a very long time. In the past few weeks I have started to really dig them.

Below are two recipes that I created this week and have found to be quite delicious! Enjoy!

Beet and Spinach Salad

low calorie, balanced.

Ingredients:

4 unsulfered apricots chopped
3 walnuts – crushed
1 c spinach
1 c mixed greens
2 beets (cooked and peeled) cubed
3/4c shredded carrots
1 laughing cow blue cheese cut into small pieces

Dressing:

1 tbsp balsamic vinegar
1 tsp strawberry jam

Directions:

Prep all salad ingredients and place in container. Mix together dressing ingredients and place in small air tight container.

Beet Fruit Salad

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Ingredients:

small green apple chopped
2 beets (drained and peeled) chopped
3/4c carrots
4 unsulfered apricots chopped
1 small pear chopped
1/8 c granola

This is all helping me stay grounded and focused while managing all of the tasks I have taken on. HAPPY FRIDAY! Let the BEET control you!

I need a break after this VERY long week.

I need a break after this VERY long week.

Easy Dressing with Ingredients you already have!

I bring a salad for lunch everyday. Since being gluten free I have had to slowly switch over all of my dressings. I usually have Annie’s Lite Raspberry Vinaigrette on hand for when I feel like making a salad with fruit but this week I was not as lucky. Although I didn’t have it on hand I was able to create a delicious supplement that complimented my salad quite nicely.

Strawberry Vinaigrette

Ingredients:

  • 2 tsp of Orange Juice
  • 1 tsp strawberry jam
  • 1 tsp balsamic

Combine ingredients in small container and stir! This makes about one serving.

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Make your Winter Brighter Salad

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  • 2 c spinach
  • 1 tbsp sunflowwer seeds
  • 1 small naval orange (cut in small pieces)
  • 1/2 c sliced strawberries
  • 1/4 c blackberries cut into halves

She refused to be bored chiefly because she wasn’t boring.- ZF

I have fallen into a Sunday routine. I do not say this as a complaint. My Sunday routine used to consist of work, it no longer does, so any routine that does not involve grading is welcomed. My students have earned a baked good each week and thus my Sunday is now dictated by their rewards. I still have a huge batch of oreo cheesecake bites to prepare but thankfully I have until Thursday.

I did promise my seniors a treat. When I asked them what they wanted I heard a range of desserts, most very boring. Some wanted chocolate, some wanted pie, some wanted vanilla cupcakes. My compromise was funfetti cake pops. I have read about making the pops and have wanted to try them so I figure, why not now?! It was very simple.

Funfetti Cake Pops (minus the actual stick)

Green Monster Cake Pops

Ingredients

1 box of cake mix (3 eggs, 1/3 cup of oil as directed on the box)

1 can of funfetti icing

1 bag of melting chocolte (you can find this at michaels)

food coloring (if you want to dye the cake)

Directions:

Make cake as directed. I decided to dye my cake. I used the tye dye method, however when you make the balls of the tye dying goes away, so don’t waste your time. I recommend just doing a solid color.Bake for 30 minutes. Let the cake cool and crumble.

crumble cake

Put cake crumbles in mixer and add can of icing. Mix until the icing and cake have congealed. Roll batter into balls and place on parchment paper covered cookie sheet. Place balls in freezer. After 2 hours, begin to prep the chocolate. Follow chocolate directions and melt. Place ball on fork and dip into chocolate. If you want sprinkles, roll chocolate into sprinkles and carefully place back onto cookie sheet. Place back into freezer for about an hour and serve!

Chickpea Whole Grain Cous Cous Salad

I also made something that I  I would actually eat. I have been craving a light summer salad that I can bring to work. We have a ton of grains in the house and figured I might as well use them! On a whim I created this delicious salad and highly recommend it!

Tomatoes, spinach, cous cous, chickpeas with a citrus dressing

Ingredients:

2 small tomatoes

half a can of chickpeas (rinsed)

1/2 c of whole wheat cous cous

1 1/2 c of spinach

1 lemon

1 tangerine

1 tsp of paprika

salt (as you like)

1 tsp of red peper flakes

avocado ( I am going to add it when it ripens 😦 )

 

Directions:

Cook cous cous as directed. Dice tomatoes and remove insides. Drain and rinse chickpeas. Add chickpeas and tomatoes to cous cous. Microwave spinach for 30 seconds (make sure it wilts). Add spinach to mixture. Stir in spices. Zest orange peel and add to mixture. Squeeze remainder of tangerine and half of lemon into mixture. Stir and serve!