Monday, July 31, 2017

Watermelon Feta Salad and More!

This is my favorite time of the year for eating.  Fresh produce abounds!  MR picked peaches last weekend and we have been eating everything peach all week.  And I'm not complaining... not much beats the taste of a fresh juicy peach.  But peaches aren't the only game in town, so this week I'll incorporate some other seasonal produce in the menu.

It's easier to eat clean this time of year because of the wide variety of readily available fruits and vegetables in my area.  And they tend to be cheaper this time of year because they are so plentiful.  In addition to the fresh produce, I need to clear out my refrigerator, so I'm incorporating bits of ingredients left over from previous menu items.  First up....

Watermelon and Feta Salad

Chill a small seedless watermelon
Remove rind and cut into cubes
Mix together 1/2 cup olive oil, the juice of 3 limes, 1-1/2 tsp salt, 3/4 tsp black pepper
Toss the watermelon with the dressing mixture.
Sprinkle with 1 cup fresh chopped mint leaves and toss again
Sprinkle with 1-1/2 cup crumbled feta cheese

Pesto Caprese Chicken Casserole - I prepped this Sunday morning and popped it in the oven about an hour before supper time.  I love dishes that I can do this with.  The flavor of this is outstanding!

Sweet Potato Black Bean Burgers - This makes about a dozen decent-sized burgers.  I make them all and then lay them out on a parchment-covered baking sheet.  I then freeze them.  Once they're frozen, I wrap them individually and then they are available anytime I want one!

Deviled Eggs with Truffle Salt - I love truffle salt!  I'm looking forward to making these this week!

Lasagna Stuff Portobello Mushrooms - I was going to prep these on Sunday but I forgot to buy ricotta! Once I fix that, I'll make them up and freeze them individually.  MR doesn't like mushrooms so these will be all for me!!! UPDATE - I made these!  Add a little crushed garlic or garlic powder to the ricotta mixture for more flavor!

Salt and Vinegar Zucchini Chips - I really need to get a mandolin because cutting these with a knife and getting them thin enough was a challenge for me.  I do not have great knife skills.  But I did like the flavor!  I subbed champagne vinegar in this recipe and it came out fine.

Fresh Fruit Tart - I made this using peaches (of course!) and I was very pleased with how it turned out.  It has been breakfast for the last few days!!

What are you eating?  Whatever it is... Keep it Clean!

Saturday, July 8, 2017

Summer Eating is Clean Eating!

Summer time is the best time to eat clean, in my opinion.  Lots of fresh fruits and veggies make it a lot simpler and cheaper.  I like to cook lighter things in the summer too.  And, as always, I like food that is easy to make ahead.  A good example is this goat cheese and tomato tart.  Yesterday morning I had time to make a really good breakfast so I decided to make this tart.  I have made the recipe exactly as written, and I have made a few tweaks.  So far, it has always tasted wonderful.  Yesterday I didn't have goat cheese so I used some feta and some quattro fromage from Trader Joe's.  I'm not sure I even used the full amount of cheese... that's how flexible this recipe is!

Even with all the other great fresh options available this time of year, to me summertime means peach time!  When peaches are available in your area, I know you will be looking for this recipe so I wanted to share it again.  This is really the best peach cobbler ever!  And I've included directions to make the un-clean version.... just in case!  (Trust me, this is a hit at every summer picnic no matter how you make it!)


1 stick butter (8 oz.)
3/4 cup coconut sugar (use white sugar for the regular version)
3/4 cup whole wheat flour (use white flour for the regular version)
2 tsp. baking powder
pinch of salt
3/4 cup milk
2 cups sliced peaches

Preheat oven to 350.  Melt butter in 9" square baking dish.  Mix coconut sugar, flour, baking powder, salt, and milk.  Pour over the melted butter.  DO NOT STIR.
Slices peaches onto batter.  DO NOT STIR.  Bake at 350 for 45-50 minutes.

Let me know if you have a recipe you'd like cleaned up and we'll see what we can do!!

What are you eating today?  Whatever it is, Keep it Clean!