Happy Monday. I’m currently blogging from our cabin in the mountains where we’re spending the next two weeks. Even though Jason is working during the day there’s a much slower pace to life up here giving us all a chance to relax and recharge and fully take advantage of the laid back feel of summer. There are plenty of new and different activities for us to do and we have family and friends joining us at different times throughout our stay. It’s so hot in Charlotte right now so getting outside to swim and play is much more manageable (and bearable) up here, especially with Parker in tow.
I wanted to pop in real quick and share an incredibly delicious breakfast bowl I made recently. This cantaloupe bowl is perfect for a summertime breakfast as its cold and refreshing, and full of fresh fruit and creamy yogurt. Not only is it healthy and delicious but its beautiful to look at and a fun way to eat the always popular breakfast bowl. Use this recipe simply as a guide to making your own bowl as you add or takeaway ingredients based on personal preference and what you have on hand. I used my favorite homemade granola for the topping since I almost always have a batch on hand and regular Greek yogurt can be substituted for the coconut milk yogurt. With many of you just a few short weeks away from starting back to school, this bowl is the perfect way to soak up a lazy summer morning with the best breakfast possible.
Cantaloupe Breakfast Bowl
- 1 Small Cantaloupe half with the seeds scooped out
- ¼ cup granola( I prefer homemade over store bought)
- Half a banana, sliced
- 5 oz container Plain Coconut Milk Greek style "yogurt" (I used the So Delicious brand)
- 1 teaspoon chia seeds
- 1 tablespoon shredded coconut
- Additional fresh berries (optional)
- Cut the cantaloupe in half and using a spoon, scoop out the seeds from the inside. Use the space where the seeds were as your "bowl"
- Pour the coconut yogurt inside of the cantaloupe bowl.
- Top with the granola, banana slices, chia seeds, coconut and additional berries.
- Serve immediately
Serving size: 1 bowl Calories: 387.5 Fat: 13.1 Saturated fat: 5.5 Carbohydrates: 67.1 Sugar: 34.7 Sodium: 169.9 Fiber: 15.5 Protein: 7.9 Cholesterol: 0.0
I mentioned earlier this week that I had another post coming to you full of summery goodness and here it is. This zucchini summer salad was inspired by this months Recipe Redux theme.
Get Your Fruits and Veggies in Shape
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
Spiralizing veggies into noodles has become quite popular over the past few years and I for one think they’re a genius idea. It adds a completely different texture and look to a dish and it simply makes eating your veggies a bit more fun.
This zucchini salad is the best way to take full advantage of all of summers delicious produce. Zucchini noodles are combined with juicy ripe tomatoes, sweet corn, and chopped fresh basil with a lemon vinaigrette drizzled over top. It’s light, fresh and flavorful and it absolutely screams summer time.
This vegetable salad could not be easier to make. It’s the perfect side dish to go alongside grilled chicken, pork or even fish for a healthy and nutritious meal.
Zucchini Summer Salad
- 2 cups Zucchini Noodles (approximately two zucchini's)
- 1 cup cherry tomatoes, cut in half
- ½ cup fresh corn kernels, cooked
- 2 tablespoons chopped fresh basil
- sea salt and pepper to taste
- For the Lemon Vinaigrette
- 2 tablespoons freshly squeezed lemon juice
- ½ tablespoon Dijon mustard
- ½ teaspoon lemon zest
- 1 teaspoon honey
- salt and pepper
- ¼ cup olive oil
- Start by preparing the Lemon Vinaigrette: Whisk the Dijon mustard, lemon juice, lemon zest, honey, salt and pepper together in a small bowl. Slowly whisk in the olive oil.
- Use a spiralizer to make your zucchini noodles. Alternately, you can use a mandolin to make ribbons or a vegetable peeler.
- In a large bowl combine the zucchini noodles, corn kernels, tomatoes, and chopped basil. Toss to combine.
- Drizzle the Lemon vinaigrette over the salad and allow it to sit for 15 minutes at room temperature before serving.
This is the first of two post I’m sharing with you this week featuring some of the best vegetables summer has to offer. This is the time of year when I keep our house stocked with fresh ripe tomatoes and I look for any excuse to add them into our meals. I never buy them when they’re out of season so I figure we might as well get our fill while we can.
With the abundance of fresh tomatoes and zucchini found at the markets right now this frittata is the perfect way to put them to good use. Frittata’s are a simple one pan dinner that’s both healthy and delicious. They can be enjoyed anytime of day , whether it be for breakfast, lunch or a lighter weeknight dinner.
Since eggs are more or less a staple item in most homes this meal is perfect for those nights when you stare aimlessly at the fridge wondering what to make for dinner. Frittata’s are a wonderful quick and easy meal because anything goes by adding in whatever veggies, fresh herbs or even meat that you have on hand.
I chose to keep this frittata dairy-free by using Almond milk and eliminating the addition of cheese. Juicy, ripe tomato slices and thin slivers of zucchini cover the top of the frittata before it’s placed into the oven so the eggs can set. I love using my cast iron skillet for this meal but any oven-proof skillet will work.
Tomato, Basil and Zucchini Frittata
- 6 eggs
- ¼ cup fresh basil, roughly chopped
- 1 teaspoon olive oil
- 1 small zucchini, cut in half lengthwise then cut in half again.
- ¼ cup Almond milk
- 1 clove garlic, minced
- 1 medium-sized tomato, sliced
- salt and pepper to taste
- Preheat oven to 375 degrees
- Whisk together the eggs, almond milk, pinch of salt and the basil. Set aside.
- In a 8 to 10 inch (oven safe) skillet, heat the olive oil over medium heat. Add in the zucchini, minced garlic, salt and pepper. Cook for a few minutes until the zucchini begins to soften. Pour the egg mixture over the veggies, giving everything a quick stir to combine. Add the tomato slices over top with additional salt, pepper and zucchini slices.
- Turn the stove off and slide the skillet into the oven. Bake for 20-25 minutes or until the eggs are set. Remove from oven and allow to cool before slicing
Serving size: 1 serving Calories: 137.2 Fat: 8.6 Saturated fat: 2.6 Carbohydrates: 4.7 Sodium: 122.1 Fiber: 1.1 Protein: 10.2 Cholesterol: 279
Happy Friday! Tomorrow we’re leaving for my families annual beach trip and I could not be more excited. With 12 adults and 4 kids staying in one house there will be constant entertainment and a full week of good food, drinks, laughter and (hopefully) a little R&R. Its a week I look forward to all year long and I love that Scottie and Parker will be making the same memories as I did growing up going to the same beach. I have lots of packing still to do so I’m going to jump on in to this weeks favorites. Have a wonderful weekend.
Vacation or Trip?
This is hilarious. I am most definitely leaving tomorrow for a trip but regardless I’m still excited.
27 Healthy Desserts You Can Make In a Blender
Another reason to use this trusty and useful kitchen appliance
11 Ways to Satisfy Your Iced Coffee Addiction
I feel like this round-up was written for me
These chocolate snack bars
Reading has been one of my favorite things to do since I was a little girl and still to this day I am never without a book to read. Lately I’ve really been loving the podcast What Should I Read Next with Ann Bogel. I’m fascinated by Anne’s knowledge of anything and everything books related and she knows so much about all different types of genres. I’m continuously adding her book recommendations to my VERY long list of TBR books.
I’m drawn to all things S’mores related right now as you can see from this post. Next up on my list to make are these S’mores Bars
These Muffins will have you craving a blueberry muffin.
I made a batch of Cherry Swirl overnight oats this week with the addition of melted coconut butter over top. DO IT!
The perfect dinner salad for summer
Linking up with Heather at Life In Leggings