After polishing off every last bite of this beautiful salad yesterday (and practically licking the plate clean), I can tell you that there is absolutely nothing better. The juicy summertime peaches and tomatoes from the Farmers Market are insanely good, and when you pair them with creamy buffalo mozzarella, fresh basil, and a delicious sherry vinaigrette... it's perfection.
I've been completely addicted to peaches and nectarines this summer, and either one will do the trick in this salad. Feel free to get creative and substitute your favorite cheese (burrata, anyone?), maybe a sprinkle of toasted nuts, or a garnish of chopped fresh mint . . . no matter what, it's going to be amazing.
I was inspired to make this when I was perusing through the Cooking Light site right before I went to bed - computer on stomach, looking at food photos per usual. Seeing their Summer Peach and Tomato Salad woke me right out of my half-asleep browsing. I substituted baby buffalo mozzarella balls (bocconcini) instead of feta to make it more of a caprese style and it was absolutely DELISH.
Lightly adapted from Cooking Light Summer Peach and Tomato Salad
1/4 cup sliced red onion
3 ripe peaches or nectarines - pitted and cut into cubes
2 cups heirloom cherry or pear tomatoes - halved (I used red and yellow cherry tomatoes)
1 cup baby mozzarella balls (bocconcini) - halved
2 tbsp fresh basil - chiffonade
Salt & pepper to taste
1 tbsp sherry vinegar
1 1/2 tsp extra virgin olive oil
1 tsp honey
1/8 tsp salt
1/8 tsp pepper
1. First mix all the dressing ingredients.
2. Chop all salad ingredients and mix together in a salad bowl. Drizzle dressing over salad and toss well.
3. Optional: Drizzle your favorite balsamic reduction over the top.
4. Add salt and pepper as needed. Garnish with extra basil over the top.
How easy is that? Make this for your next dinner date with all your girlfriends and they'll just die over it. Let me know what you think of this beauty!
It's that beautiful time of year again . . . the sun is shining, peonies are in season (and all over my apartment), and Farmer's Markets are bursting with tons of my favorite fruits and veggies (hello cherries, peaches, and juicy tomatoes!). I just can't get enough! All the produce looks more vibrant and the flavors are soo much tastier and fuller! I can't think of anything better to do than celebrate the brink of summer with some ridiculously fresh and flavorful summer salads. I got inspired when the June Cooking Light arrived in the mail - the whole issue is dedicated to summertime cooking and one salad in particular instantly made my stomach start growling . It was the Crab, Corn and Tomato Salad with Lemon-Basil Dressing. It just screeeaamed freshness, and after craving it for days on end, I finally went to the grocery store and got all the ingredients.
I have to say, it turned out even better than I had expected. It's a refreshing, light, and clean salad, and Mitch and I could not get enough. I think I'm going to have to remake it again tonight. The lemon, fresh basil, juicy tomatoes, sweet white corn, and of course the crab are unbeatable together. The combo of flavors is just perfection.
I started with the ingredients in the Cooking Light recipe, added avocado (duh!), and served it over a bed of baby kale. I changed up the preparation a bit and the whole process - from chopping to veggies to making the dressing to putting it together on the plate - took less than 10 minutes. TOTAL success. Get ready because this is about to be your go-to salad for the entire summer.
Adapted from Cooking Light's Crab, Corn, and Tomato Salad
Serves 4 (as an appetizer salad)
Doesn't get much easier than that, right!? For more summer cooking ideas, be sure to check out Cooking Light!
We've all heard about "eating clean", right? I know it's a phrase I throw around often . . . After an indulgent weekend, Monday morning rolls around and I can usually be caught saying "ughhh! I need to eat cleeeaan this week and detox immediately!" But what does it really mean to eat clean?
It's not as hard as you may think, and I've brought in the Clean Eating expert (for our very first guest post ever!) to show us the way! Enter the fabulous Christina Markos -->
A SoCal native with a passion for wellness, cooking, and nutrition. Tina and I met through our mutual friend Sierra while wine tasting in Santa Barbara and hit it off instantly. We talked about our love of cooking and our favorite healthy recipes, and I heard all about her culinary training, nutrition courses that she has taken, and her job as the editor for the Adelle Davis Foundation’s online magazine, which is dedicated to preserving the legacy of one of America’s most famous nutritionists, while promoting health and supporting programs that build school gardens and wellness programs at major Universities nationwide. Amazing right? I can't think of a better person to write today's guest post!
Alright let's get into it . . . Here are all the rules, tips, and clean eating tricks from Tina:
Clean Eating is NOT a diet, it is simply lifestyle change and one we can all make pretty easily! There are no “restrictions” with clean eating, you simply begin by eating more healthy foods - foods that contain nutrients that are essential and vital. You eat food in its purest form as much as you can to eliminate added preservatives and chemicals. When people try to “diet”, their life becomes focused on that diet- they are no longer able to go out to eat with friends anymore, they start to really crave the foods they can’t have and end up bingeing on something that wasn’t on their “diet”. Their life becomes their diet. Clean eating works in reverse, you eat foods that are delicious, healthy and in turn give you more energy, a clearer mind, and a stronger body so your life can be about YOU, not a diet. Diets are not healthy and they confuse your metabolism which is crucial for regulating your digestive system and maintaining a healthy weight. Clean eating is a way of life, something that you can start today and stick to forever!
Tina's 6 Simple Ways to Start Eating Clean TODAY
1. Eat an orange instead of drinking a glass of OJ.
Eating the “whole” version of something is almost always the better choice. The more processed the food is, the more it becomes laden with preservatives, sugars, artificial dyes, ingredients, and other added “flavors”. Any item in its natural unprocessed form is always best.
2. Only buy things with 6 ingredients or less.
Have you ever looked at the ingredient list of most processed foods there are at the grocery store? There are tons and tons of unhealthy and unnatural ingredients- even hidden in health food products! Eating clean means staying away from all of those unnatural ingredients that accumulate as toxins in our bodies. Keep it simple and you will be healthier. A handful of homemade trail mix or raw nuts, or an organic string cheese and apple are great on-the-go ideas, and if you have to get a bar, choose gluten free and vegan option such as larabars which have 3 ingredients or less (fruits+nuts+salt). You can also try making your own bars!
3. Use healthy fats and oils.
When you are clean eating, you want to use healthy cooking oils and consume healthy fats. Extra virgin olive oil, grape seed and coconut oil are going to be the best options. As for healthy fats (other than those oils), stick to nuts and nut butters, flax seeds, avocado, low-fat dairy, and salmon. All of these contain those healthy omega-3 fatty acids that are so good for us.
4. Rid your pantry of highly processed foods.
Example: that box of cookies or cheesy crackers. Opt for healthy snack and dessert alternatives. Low-fat cheese or raw nut butter and wasa crisps or yogurt dip with veggies. Desserts could include a healthy low-fat greek yogurt parfait with berries, cacao nibs and agave nectar, a fresh ripe piece of fruit, a healthy homemade hot cocoa or a few raw cocoa nibs. It is about buying foods in their purest form and eating them in that form. Next time you are in your pantry look at the ingredients in your cereal, crackers or cookies. If they have more than 6 ingredients or you don’t even know what some of them mean, it’s time to toss!
5. No more white flour & limit white sugar.
Whole wheat bread can sometimes list the second ingredient as white flour! Don’t be tricked-look for healthy sprouted breads such as Ezekial or find whole wheat breads that contain only 100% whole wheat flour. Switch out your pasta to whole wheat, gluten-free, quinoa, and brown rice versions. Instead of sugar in your coffee or ice cream, use raw honey or agave, make a healthy ice cream with bananas (see Weeknight Bite recipe!)
6. Make you plate colorful and savor each bite.
The idea with clean eating is when you make simple and healthy meals they are most likely going to look amazing on the plate. Colorful veggies, brown rice, fresh salmon with a salad makes for a pretty plate. Yogurt and fresh mixed berries is a pretty way to start the day! Take the time to sit at the table when you are eating your major meals. It will help you to slow down, savor and realize when you are full. Your body will thank you for ridding those toxins and receiving the real nutrients!
I love all these tips and am going to put them to use in my daily life ASAP! And now for a clean and delicious recipe:
Tina's Layered Quinoa Fiesta Salad
I’m feeling very crabby today. Super crabby. This is the crabbiest post you’ve seen on WNB yet and it’s all because of my ridiculously delicious Crabby Crab cakes, which I absolutely had to share with you all. Who out there doesn’t like crab cakes? I’m pretty confident that almost everyone alive loves crab cakes. If you don’t, you better make this recipe and reevaluate immediately. Whenever I see them at parties or especially at wedding cocktail hours, I make a beeline for them. Out of the way people, this girl needs her crab cakes! I rarely ever order them in restaurants because they usually come completely soaked with mayonnaise (ahhhhhh!!! Insert scared emoticon here) and packed with bread crumbs and miscellaneous nasty ingredients. That’s not how I do my crab cakes. I like them bursting at the seams with crab, and seasoned delicately with lemon, some spices, and fresh herbs. These babies are 95% crab – just how crab cakes should be!
I got inspired to make these when we were having a little double date at our place. I was thinking we could just make our go-to dinner and BBQ some chicken, roast some veggies, and whip up a kale salad. Then Becca suggested that we get creative and figure out how to make healthy crab cakes. Mission accomplished. Not only are these healthy AND amazing, but they made our double date feel extra special and fancy. We served them over a light arugula salad and it was so perfect and delish! No need to wait until the next wedding to chase the cocktail server with the crab cakes . . . now I’m going to make them whenever we have a dinner party!
You’ll be in heaven when you taste how great these turned out. They’re filling and satisfying, yet totally light and healthy. They have the perfect crunch, the lightness and flavor from the lemon, parsley, and chives, the traditional crab cake spice from the Old Bay seasoning, and of course the good-quality lump crab really seals the deal. Definitely splurge on the good crabmeat because that makes all the difference! We got ours at Bristol Farms and it was perfection.
You feeling crabby?? Here’s all you’ll need to make the perfect dish for your next dinner party:
It's WeekNight Bite Wednesday, and I have a fabulous recipe to share with you that I know you will just love! This Shaved Brussels Sprouts, Kale, and Pomegranate salad has become my new go-to dinner. Whenever I make it, I'll do a huge serving so I have enough to pack for my lunch the next day, and it is even better after all the flavors have come together overnight. You don't need to worry about a soggy salad for lunch - this one is still super crispy and fresh! It's a jam-packed full of healthy ingredients, tons of texture, and a whole bunch of flavor. I got inspired to create this salad when I saw a new blend of lettuces at Trader Joe's called the "Cruciferous Crunch Collection" - not an easy or pretty name, but the blend of chopped kale, shaved brussels sprouts, purple cabbage, and green cabbage definitely intrigued me. Now here's the key to making this salad a success: just like I did with THIS kale salad recipe, you have to give the greens some lovin' and MASSAGE them until they became a bit softer, nicer, and happier. This will take all the coarseness and bitterness out of the brussels and the kale, so it's very important!
July 28th, 2016
December 6, 2016
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.