Summer Breakfast Ideas You’ll Love

I don’t know about you, but when the seasons change, so do my habits and that includes the way I eat. For one thing, the weather is hotter. I’m usually more active with outdoor workouts, and also it’s hotter out! I tend to want to eat lighter, energizing meals that will keep me satisfied between meals.

It’s good to eat according to the seasons, because whatever happens to be in season will be more readily available and reasonably priced. What I’m loving right now is summer berries and heirloom tomatoes.

kale and berry salad

I’ve created 3 awesome recipes that you can make in just minutes! They recipes are vibrant in color signifying that they areĀ anti-oxidant and nutrient rich. If you happen to try any of the recipes, please let me know!

xoxo,

Fifi

Vegan Potluck/ BBQ Ideas

Hey healthy bunnies!

I recently made a yummy black bean and quinoa salad packed with flavor and a ton of nutrients. 

  

It was a collaboration with my pal Marissa of the channel Lifestyle with Me. She’s vegan, and has so many great ideas! She also made a quinoa salad! Hers is sweet and mine is savory.

  
 Both are delicious. You should totally give them a try. If you aren’t vegetarian, you may have some guests that will appreciate these dishes. They work as side or main dishes. 
  

Labor Day Weekend BBQ Foods

Who doesn’t love a good 3-day weekend? I know I do. I am looking forward to a little extra rest, and some time to catch up with family and friends. Many will be hosting or attending events throughout the weekend. I am providing you with some simple recipes that will help keep you from being the guest who brings the store-bought potato salad. šŸ™‚

Here’s my top 10 list of things to make for your cookouts and barbecues.

1. Loaded Baked Potato Salad. Need I say more? And yes, a vegetarian just recommended that you eat bacon.

2. Deviled eggs. Deviled eggs are a great appetizer and for most– you cannot go wrong with eggs.

3. Easy Turkey Rollups. These are healthy, kid-friendly, full of protein, and they make a fantastic starter food.

4. White cake with lemon frosting. What’s a BBQ without a delicious dessert? Whether it is made as a cake or as cupcakes, this is a great treat to conclude festivities.

5. Barbecued Corn. An absolutely delicious and new way to eat barbecued corn. A must read!

6. Cucumber Melon Medley. Fruit salad is always a hit, but it’s nice to do something a little more unique. This will balance out all of the high protein barbecue foods, and keep you cool and hydrated.

7. Summer Sangria. You will need to make this about 4 hours in advance, but the recipe is surprisingly easy!

8. Quinoa & Seafood Greek Salad. This has been a huge hit at parties for me. It’s a nice refreshing salad, that is surprisingly hearty. Something about the lemon flavor is nice and light for hot weather.

9. Fresh Mex Salad. Here’s a salad that is Mexican-inspired. This will pair well with grilled shrimp or carne asada.

10. Carnitas. Do something different for the holiday! This recipe for slow cooked pork could pair well with any of the salads mentioned and may be something a little out of the box for your guests.

Guide to grilling beef and pork found here.

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Fresh Mex Salad

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Cucumber Melon Medley

I have always found the combination of cucumber and melon to be a nice clean scent. I was curious about how they might taste together. Both cucumbers and melons are so refreshing on a hot day– lots of flavor from the melon, and a nice light flavor from the cucumber. Desiring to keep this recipe simple, I used few ingredients. This medley is in a category of it’s own for it’s combination of sweet, salty and tart flavors. I hope you and enjoy it as much as I did!

  • 4 cups of melon, cut into 1 to 1.5″ cubes
  • 2 cups of cucumber, seeded and diced
  • 1/2 cup plain feta crumbled
  • 1/4 fresh mint leaves
  • Grapeseed oil
  • Sea salt (himalayan)
  • Lemon
Ā Combine melon, cucumber, mint (roughly chopped) and feta tossing well. Mix in 1 to 2 tablespoons of grapeseed oil, and the juice of 1/2 lemon. Mix in 1/2 tablespoon of sea salt. Refrigerate and serve chilled. Garnish with additional mint leaves.
Ā