Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Summer potlucks and cookouts aren’t complete without a sweet treat! A simple fruit salad can be so refreshing in the summer sun, and you don’t have to feel guilty about gobbling it up.

We’re having an end-of-summer potluck at work tomorrow, and everyone is expected to bring a dish – this is what I’m bringing! It’s easy and quick to assemble, and can just hide in the fridge all night until I need it tomorrow. No fuss, no muss. There isn’t even a bowl to clean up afterwards!

This recipe will make a lot of fruit salad, which makes refilling the “bowl” super easy once everyone has eaten up the first serving. You can also use whatever fruit you’d like to in this fruit salad, I just happened to find good deals on strawberries, blueberries and peaches at the grocery store.

Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Ingredients:

  • 1 watermelon, cut in half
  • Fruit, chopped
    • 1lb strawberries
    • 1 small container blueberries
    • 3 peaches
  • 1 small bunch basil, sliced thinly
  • Juice of 1 lemon
  • 1 TBSP honey

Instructions:

  • Cut watermelon in half (I chose to cut it length wise), and scoop out the fruit.
  • Place watermelon (chopped into chunks) in separate bowl.
  • Add the rest of your chopped fruit into the bowl.
  • In a small dish, mix lemon juice, honey and basil.
  • Pour liquid over the fruit mixture and stir everything together until the fruit is well mixed.
  • Transfer a portion of the fruit mixture back into the watermelon rind and serve.
  • Store remaining mixture in fridge and refill watermelon bowl as necessary.

Done! Happy munching. : )

Chicken Cholula Breakfast Burrito (Collard Greens)

Collard greens are like snakes. Everyone thinks their gross and scary, but it’s all just a bad rumor. Snakes aren’t slimy and most aren’t dangerous. Collard greens aren’t disgusting and there are lots of fun ways to use them in healthy meals.

I had several leftover collard leaves after making my Collard Greens Chicken & Veggie “Enchiladas”, and thought I’d try using them as a wrap for my breakfast. At first I was like: “Oh, that will probably be gross.” But then I remembered that collard greens really aren’t gross and that it would probably be amazing. I was right. Just like the enchiladas, the breakfast burrito was super tasty.

Since I already had the blanched collard leaves and leftover rotisserie chicken, this only took a couple of minutes to whip up. The version I made this morning wasn’t Whole30 compliant, but it could easily be modified. Just switch out the Sir Kensington’s avocado oil mayo for a compliant mayo, such as Primal Kitchen’s avocado oil mayo. However, if you’re not on a whole30 and are just trying to avoid weird and icky ingredients, Sir Kensington’s is a great option for mayo. Everything else in the recipe, including the Cholula hot sauce, is whole30 compliant.

Okay, okay… let’s get started.

CHICKEN CHOLULA BREAKFAST BURRITO

Cholula Chicken Breakfast Burrito (Whole30)

A Whole30 compliant breakfast option.

  • 2 collard green leaves
  • 1/2 chicken breast (shredded)
  • 2 eggs
  • 1 TBSP mayo
  • Cholula hot sauce (to taste)
  1. Sauce: Combine mayo and hot sauce. Set aside.
  2. Collards: Place two blanched collard green leaves on your workstation as pictured below. I like to take a knife and trim the thickest part of the stem – it makes wrapping easier. If you’re not using leftover wraps like I did, follow the instructions in #3.

  3. Cut or snap the long stem from the base of the leaf. In increments, place 2 – 3 leaves in boiling water for about 1 minute to quickly blanch the leaves. This will make them more pliable and easier to work with. Remove from water and set aside to cool.
  4. Eggs: Cook two eggs to your preference and transfer to collard leaves. I’ve included my favorite way in the bullet below.
  5. Place a skillet on the stovetop and bring to medium heat. Lightly grease or oil the pan if not using a non-stick skillet.  Crack both eggs into the pan and break the yolks. Cook over medium heat until the whites are cooked through, do not flip eggs (breaking the yolks helps to reduce the mess when you inhale your burrito). Remove from heat, and transfer to collard leaves.
  6. Place the shredded chicken (I reheated the chicken in the microwave for about 15 seconds) on top of the eggs, and drizzle with sauce.
  7. Fold the leaves as if they were a tortilla and you’re done!

Happy munching : )

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

Hodgepodge Hash (WHOLE 30 compliant)

Veggie Hash

The Whole30 diet is something that has given me great inspiration over the past few months. I have yet to complete a Whole30, but learning about the Whole30 lifestyle has helped me make some big changes in my food habits. It has helped me to THINK about what I’m eating, KNOW what is IN my food, and to LEARN what foods make me feel GOOD. I’ve learned that some of the things I once couldn’t live without actually don’t make me feel so great, and that I feel BETTER with out them – I’m looking at you breads, excessive amounts of cheese, and junk food. Tricky little jerks.

Another big change in my food choices is actually where I get my food from. Since January 2016 I have been obtaining my produce (and now eggs, too) from a non-profit, mission-based organization calledHungry Harvest*. Hungry Harvest sources produce that is on its way to the dumpster (for being too small, too big, oddly shaped, etc.) and delivers it to your house. I LOVE IT. But it is challenging, because you cannot completely control what produce you will be receiving. That makes meal planning difficult, but I have learned to get creative with my meals, and to use online recipes as inspiration for creating my own masterpieces instead of following them to a T.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

That’s what makes my Hodgepodge Hash “recipe” so great – it’s versatile. I use what ever veggies I have on hand, throw them in a cast-iron skillet and BAM, I have a yummy, veggie packed breakfast. I usually make this on the weekends, because it’s best when its crispy crunchy. However I’ll also make a big batch in the evenings to pack up for on-the-go breakfasts during the week.

Each time I’ve made this it has been different, because the items in my pantry and fridge have been different. I hope when you make this it will be different too! I have included the ingredients to a few versions of this I have made, as well as the actual steps in creating it, below. But first, here’s a quick, non-specific, list of what you’ll need:

  1.  A cast-iron skillet or baking sheet
  2. Healthy fats such as olive oil, avocado oil, or ghee
  3. Potatoes: red, white, yellow, purple, sweet – any kind, really
  4. Something green: broccoli, brussels, spinach, kale, etc.
  5. Extra veggies: onion, carrots – what ever is in your fridge
  6. Protein: eggs, meat of choice, cheese (optional)

 

Veggie Hash

Ingredients: Version 1

  • 2 small potatoes (1 red skin, 1 yellow skin), cubed
  • 1 carrot, chopped into rounds or half rounds
  • 1 small head of broccoli
  • 5 large brussel sprouts, cubed
  • Avocado oil
  • Salt & peper

 

 

Ingredients: Version 2Potato and Carrot Hash (with cheese)

  • 1 russet potato, cubed
  • 1 carrot, chopped into rounds or half rounds
  • 1/2 white or yellow onion, cubed
  • 1 jalapeño
  • Sprinkle of shredded cheese (optional)
  • Avocado oil
  • Salt & pepper

 

 

Ingredients: Version 3Veggie Hash cropped

  • 2 small yellow potatoes, cubed
  • 1 small head broccoli, chopped
  • Halved brussel sprouts
  • 1/2 onion, diced
  • Coconut oil
  • Salt & pepper

 

 

Instructions:

Regardless of what vegetables you throw into your veggie hash, the directions remain basically the same. You can use a cast-iron skillet or an oven-safe tray pan.

  • Preheat oven to 400 degrees
  • If you’re using a cast-iron: place skillet on the stove over medium heat while the oven preheats.
    • Add oil to the skillet, and add in the larger veggies – like the potatoes, carrots and brussel sprouts – these items take longer to cook. Let them cook in the skillet as the oven warms up. Don’t forget to season with salt and pepper!
    • Once the oven is ready, add in the rest of your ingredients – onion, broccoli, bell peppers, tomatoes, etc. Give everything a quick stir to distribute the oil over the newly added veggies and then toss the skillet into the oven on one of the higher racks.
  • If you’re using a pan:
    • Spread out the larger veggies on the pan, coat in oil, add salt and pepper. Place in oven on one of the higher racks.
    • Bake for about 10 min, then remove from the oven to add the rest of the veggies. Mix together and place back into the oven.
  • Bake until the edges of the veggies are crisp and browned, it usually takes around 25 – 30 minutes.
    • ADDING EGGS: I love serving this hash with eggs. Cook them to your preference – scrambled, fried, etc. OR… do it the best way and cook them on top of the hash. Just before your hash is finished in the oven, pull out the skillet or pan, and crack an egg or two on top. Throw it back in the oven, turn the broiler on (500 degrees) and cook for an additional 5 min. You will have yummy, ooey-gooey eggs.
    • TIP: When baking your veggies, be careful not to over crowd the pan. Veggies that are piled on top of each other will not get crispy.

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Chocolate Banana & Matcha Smoothie Bowl

Chocolate Banana Match Smoothie Bowl

Chocolate Banana Match Smoothie Bowl

Don’t let the color of this bad boy fool you… it’s got all the flavors of a chocolate covered banana, and some healthy stuff too. I chose make this as a smoothie bowl, but if you’re more into sipping your smoothies through a straw, leave the toppings off and pour the mixture into a cup! Either way, you’re taste buds will be happy.

Your taste buds wont be the only thing thats happy… you’re belly and mind will be too. There is no added sugar in this recipe, and the matcha will leave you energized all day!

Ingredients:

  • 1-2 frozen bananas
  • 1 cup vanilla, unsweetened almond milk (or milk of choice)
  • 1 teaspoon unsweetened cocoa powder
  • 1-2 teaspoons matcha (I use 2, because caffeine)

Optional Ingredients:

  • 1 scoop collagen powder (I use: Vital Proteins Collagen Peptides)
  • 1/2 teaspoon ground moringa leaves
  • 1/2 teaspoon ground chia seeds
  • Toppings:
    • Toasted coconut flakes
    • Whole chia seeds
    • Cocoa powder
    • Granola
    • …the options are endless! Use what you have on hand : )

Instructions:

  • Super simple – throw everything into a blender and blend until smooth. I’ve found it blends the best when the almond milk is added first.

So, what’s with all the extra optional ingredients? Moringa-what? Colla-who? Collagen is great for your hair, nails, skin and joints. I’ve gotten in the habit of putting a scoop in my morning matcha or smoothie every day. While I haven’t been using it all too long, I’ve noticed that my nails are much stronger and the skin on my face is much brighter and appears firmer. I’m excited to see how my hair looks over the next year as it grows… I’ll keep ya updated. Anywho, the brand I included in the ingredients list is totally flavorless. You’ll never know it’s hiding in your smoothie.

As for the moringa powder, that just happened to be on sale at HomeGoods, the most heavenly place on earth, and since I have it on hand I’ve been adding it to smoothies for extra health benefits. Its flavor is a bit more noticeable than the collagen, but the banana masks it well. If you don’t have it on hand, no biggie – the smoothie will still taste like chocolate covered bananas. BUT, if you ever come across it on sale, try it out! It’s high in antioxidants, fiber, and vitamins. I found the brand I snagged at HomeGoods on Amazon, check it out by clicking here.

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

Confessions of a Mother Runner

I am linking with Confessions of a Mother Runner for Meatless Monday!