Plum Raspberry Amaretto Galette

Can summer desserts be beat? I don’t think so. Unless we’re in a super rich chocolatey mood (which definitely happens), but there’s something so amazing about fresh summer stone fruits and berries baked together. Whether it be in a crisp, a crumble, a pie, a crostata/galette (p.s. what do you call them?! I call them both..), or a just served with whipped cream! Too good. This one is filled with amaretto, plums, raspberries, and a little cinnamon, then topped with crunchy toasted almonds and sparkly coarse sugar on the edges. Simple and beautiful!
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Grain Bowls with Grilled Corn, Heirloom Tomatoes, and Basil Vinaigrette

I am cramming every summer ingredient in every meal I possibly can until all of the beautiful produce is gone. These grain bowls are filllled with some of my absolute summer faves. Grilled corn, always. Avocado, always. Heirloom tomatoes because they’re perfect and so gorgeous. Chopped spinach for some greens. Spiralized zucchini because it’s fun! Delicious, tangy, herby basil vinaigrette to finish. Oh, and how could I forget..salty feta! All of the delicious summer things in one bowl.
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Cucumber Melon Gin Spritzers

Get ready for the most refreshing summer cocktail. Cantaloupe infused simple syrup, gin, cucumber slices, melon balls, mint, and cucumber seltzer come together in the most beautiful way. I usually go for vodka based drinks, but this one is changing my tune. I can’t get over how good it is!
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BLT Chicken Salad Lettuce Wraps

One of my absolute favorite things to make for lunch and/or meal prep for the week is lightened-up chicken salad that’s made with Greek yogurt. There’s no need for mayo and it’s soooo much healthier. You really can’t tell a difference. I actually prefer it. I play around with different variations, but this one was inspired by one of my favorite things: BLT’s. In the past, I’ve made a BLT grilled cheese as well as BLT Salmon Burgers. I can’t help it. Such an amazing combo. Salty bacon, beautiful juicy tomatoes, crisp lettuce, toasty bread, and usually avocado..because I’m clearly in love with it, if you haven’t noticed.

I thought it was time for another version of one of my favorite sandwiches, and this is it! You could certainly eat this on toasted bread, but I love it in the lettuce cups.
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Smashed Avocado, Black Bean, and Corn Tostadas with Chipotle Crema

I know one way to make Monday better…these tostadas. Crispy corn tortillas, freshly fried in a skillet and sprinkled with flaky sea salt, the most refreshing corn and black bean salsa with lime and cilantro, smashed avocado, a chipotle drizzle, and more sliced avocado on top…because we can never have enough.
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Balsamic Roasted Blueberry Arugula Salad

Adding fruit to salad is a MUST in the summer. I’m always trying to cram as many summer ingredients as I can into my meals lately, especially as the end of summer gets closer. My fridge is packed with all the berries, greens, melon, heirloom tomatoes, peaches, and avocados of course.

Eating seasonally is so much fun and this salad is a perfect example of that. Instead of just tossing fresh blueberries in the salad, I roasted them in the oven with a little balsamic and honey. They burst and get super sweet, as well as develop this richness that is to die for. No boring salads around here!
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Shrimp Parmesan Quinoa Skillet

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One of the things I remember eating a lot of growing up was chicken parm. My mom bought those breaded chicken cutlets, topped them with marinara, slices of provolone and grated parm, and then baked it in the oven. Served with heaps of spaghetti and garlic bread of course. That thick Texas toast variety..remember that? SO delicious but not the healthiest thing ever.

I wanted to make a bit of a lightened up version, but with shrimp! The shrimp is baked, and it gets super crispy from the panko..I absolutely love it. The rest of the dish is cooked in one skillet on the stove. Can’t beat it!
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Watermelon Chia Pudding

Have you tried chia pudding? I personally love it. Mostly because I am a huge texture freak, and I love all sorts of crunch and texture in my food. Instead of combining chia seeds with almond or coconut milk to make chia pudding like you normally would, I puréed watermelon chunks into juice, and used that as the liquid! It’s SO summery and fresh and wonderful.

I topped it with mango, kiwi, mint, and toasted coconut. I poured a little coconut milk in there too just because I love it..and everything coconut for that matter. The toppings are totally customizable and berries or peaches would be fabulous with this too!
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Whole Wheat Lemon Ricotta Pancakes with Blackberry Compote

You will not believe these pancakes are on the healthier side. I took a bite and was shocked at how incredible they tasted. They have the most perfect amount of sweetness, lemony flavor, and fluffiness. There’s no butter, oil, or refined sugar in these! Completely sweetened with a touch of maple syrup. They seriously taste like cake.

I am a huge lover of pancakes, even though I am usually a savory breakfast girl. If I’m feeling sweet, you can definitely count on me going with pancakes over french toast or waffles. These are my new fave.
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Summery Toasts…5 Ways!

TOAST. One of my favorite things in the ENTIRE WORLD. I eat it almost every day in some way shape or form, whether it be avocado toast with an egg for breakfast, peanut butter/almond butter toast with banana and honey and flaked coconut, just plain ol’ peanut butter toast for a snack, toast with coconut butter, toast with cashew butter and blueberries…you get it. The list goes on and on. This girl LOVES her carbs and always has.

I love taking advantage of beautiful seasonal produce, and I thought doing a variety of summery toasts was a great way to showcase that. These can be eaten for lunch, snack, an appetizer, dinner…heck, even breakfast. They’re TOO good. If you can’t tell already, I’m kind of in love with them.
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