Serves 5

This salad, is fast, easy and only takes 10 minute to make!

Ingredients
2 sliced large peaches (which are in season right now!)
2 large heirloom tomatoes
8 ounces of sliced fresh mozzarella
Fresh basil.
2 tablespoons white balsamic vinegar or seasoned rice vinegar (use what you have on hand)
2 tablespoons of olive oil

Directions
Arrange sliced fresh mozzarella, sliced heirloom tomatoes, peaches and basil on a platter. Drizzle with olive oil and vinegar. Season with salt and pepper.

Can be a side or meal with some light proteins grilled chicken or fish or make it easy and pair with a serving of healthy meatballs.

Nutritional Facts: Per serving: 199 calories: Grams of Carbs: 8.9 , Fat 12.5, Protein: 9.2

I was inspired by my friends who live on a boat to make our own spouts! They were right, it was a fun project to do with kids! They were fun and easy to make! I ordered the seeds on Amazon. I got the sprouting lids on Amazon, too.

Here's how to do it-
​Day one: Measure 2 tbsp of seeds into the jar with water, swirl, and cover with towels (place somewhere away from direct sun, preferably in the dark)
Day two: Rinse the seeds in the morning and tur​n the over cover. I rinsed twice a day. Don't worry if you forget, we did once and they still came out great!
Day three: Rinse and turn over. Leave uncovered and upside down.
Day four: Rinse and turn over.
Day five: Rinse and turn over.
Day six: Depending on how warm your climate is, you may be done. We are in the PNW so I waited until day 7.
Enjoy on a slice of bread, avocado, egg, salad, or smoothie. I made some great deluxe sandwiches!
​ 
Referenced: https://www.amodernhomestead.com/how-to-grow-alfalfa-sprouts/

This is one of my client's favorite salads, and I am sure you'll see why!

Serves  4 

INGREDIENTS
1 half of a large butternut squash lengthwise, seeded, peeled, and cut into 7 inch cubes 
2 teaspoons olive oil
Coarse salt and ground pepper 
1/4 cup crumbled feta cheese (only had 2 ounces) 
1 bunch arugula (5 ounces), washed well and dried, tough ends trimmed, torn into bite-size pieces 

INSTRUCTIONS
Preheat oven to 425F. ln a roasting pan, combine squash and oil; season with salt and pepper. Toss to coat, and spread in a single layer. Roast until tender when pierced with a knife, 35 to 45 minutes. 

Transfer squash to a bowl; gently toss with feta and arugula and serve.

Per serving: 114 calories; 5.6g fat; 5g protein; 23.1 g carbohydrates, 6.7 g fiber 

​This week, I am sharing this amazing coleslaw from Women of Today. No mayo.... What?!

Ingredients

• 1 green cabbage
• 1 large red apple julienned or thin sliced  (I used Granny Smith )
• 1/2 or 1/4 red red onion thinly sliced (the amount depends on the size of your cabbage )
• 3 tbsp coarsely chopped mint
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tsp  apple cider vinegar
• 1-2 tsp white wine vinegar
• salt to taste

​Instructions

• Finely shred the cabbage using a mandoline. If you don’t have one, use a sharp knife and shred as fine as you can! The thinner the cabbage, the better this will taste. 
• Combine all the other Ingredients and mix together in a large bowl. Taste it as you go to see if it needs any more acidity, moisture or salt!
• Can be served right away... or it gets better next day!

If you like kale as much as I do, you will want to give this dairy and gluten free fennel, chickpeas, and kale salad a try. The roasted fennel and garlic taste incredible, and turmeric adds extra health benefits.

INGREDIENTS

• 1 fennel bulb
• 1 can chickpeas 
• 3 garlic cloves (I roast the whole head of garlic)
• 1 tsp turmeric
• sea salt
• 2 tbsp olive oil
• large bunch of curly kale
• fresh coriander to garnish, optional

Dressing:

• 1 tsp fresh ginger, peeled and grated
• 2 tbsp olive oil
• ¼ lemon, juiced
• pinch of sea salt

1. Toss fennel (cut into wedges), drained chickpeas, and garlic with 1 tsp turmeric, sea salt and 1 tbsp olive oil.
2. Bake at 390°F (200°C) for about 30min, stirring occasionally.
3. Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1tbsp olive oil. Spread onto a baking sheet and bake for about 10-15min, stirring occasionally.
4. Toss everything together and drizzle with the salad dressing. Garnish with fresh coriander.
5. Enjoy!