This salad, is fast, easy and only takes 10 minute to make!
2 sliced large peaches (which are in season right now!)
2 large heirloom tomatoes
8 ounces of sliced fresh mozzarella
2 tablespoons white balsamic vinegar or seasoned rice vinegar (use what you have on hand)
2 tablespoons of olive oil
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 turn 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!
This is one of my client's favorite salads, and I am sure you'll see why!
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
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?!
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.
Brought to You by Adriana
Living the good, fit life in Seattle, WA. Stay tuned for more bilingual fitness tips and nutritious recipes.