ONE LAST SUMMER SALAD | COOL AND CRUNCHY MELON SALAD

I will admit, I haven't lost any weight this summer. In fact I think I've gained a pound or two. In all my efforts to snack healthy during the day.. It all comes down to the Ben and Jerry's at bed time..  I also made the mistake of not doing summer camps with the kiddos which made tons of time to cross things off our summer bucket list, but also tons of time for impromptu ice cream and froyo stops..

But enough of my whining.. I"m hoping like heck that once school starts (less than a week to go -WOOT) the routine will get me back on track - fingers crossed.. In the mean time I wanted to share the recipe for this delicious salad.

The watermelon has been on sale as of late, so we've been stocking up. And I LOVE these crunchy english cucumbers.. the seeds are nearly non existent. A little olive oil, salt, pepper, and drizzle of lemon or lime juice is a super easy (and my favorite) way to dress a salad.

INGREDIENTS
- 1/2 cup watermelon cubes or balls (I scooped these out with a round measuring (table) spoon.
- handful of grapes
- 1/2 cup sliced (English) cucumber
- 1/2 teaspoon extra virgin olive oil
- 1/2 teaspoon lemon or lime juice
- salt and pepper
- basil leaves

PREPARATION
Combine fruit and cucumbers. Drizzle with olive oil and (lime) juice. Season with salt and pepper. Stir to combine. Garnish with basil leaves.

I bet this would be so good with mint (instead of basil) and a little feta..

xxB

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FOOD AND GATHERINGS {WEEKDAY MEALS}

I hope you had a marvelous weekend. It has been pretty hectic (or at least exhausting) around here. Little h slept through the night for the first time in a week.  We were like zombies around here. To combat the fatigue I've been trying to drink more water and eat a little healthier. I had been doing pretty good until H brought home the brownies and macadamia nut cookies from the market. We even had the nerve to break out the smores... Gah! 

I'm back on track now, but it was touch and go over the weekend. I find it best to just gobble them all down in one sitting so that the calories dont linger in the house for an extended period of time.. but I digress...

I made this yummy salad that I adapted from this recipe I found in my Real Simple Mag.  Super simple. Perfect for a light lunch or a side dish to your meal. I paired it with some leftover grilled chicken from the weekend. I substituted fresh basil for the thyme because its what I had in my little herb garden.  I decided shallots are my new fave. Just had to share.

Are you eating light or digging into comfort food already?

xx,
Bunnie

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MAKE THIS: Easy Beet and Apple with Goat Cheese Salad

I got fresh beets with the purpose of making this salad. H enjoys the beet salad at this restaurant so, I've been meaning to give it a try for a while. Beets are not my favorite vegetable, but this may very well change my mind. Next time I will roast the beets instead to see if that brings any other special flavors to this already MARVELOUS salad. It was super EASY, and super YUM. I paired it with some grilled chicken from the weekend. SAVORY and SWEET - MY FAVE.
Here's how it went:

Ingredients1/4 cup balsamic vinegar
1 tablespoon minced garlic
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh spring mix
1/2 cup pine nuts, toasted, coarsely chopped
1 apple, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled 
juice from one orange (freshly squeezed)

Directions
Peel and cube 3 beets and then boil for 20 - 30 minutes or until soft. Set aside.

Whisk the vinegar, garlic, orange juice and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat.

Toss the greens, and pine nuts in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the apples and goat cheese, and serve.


xx,
Bunnie

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