And just in time for your July 4th weekend festivities!
Who doesn’t love a caprese salad? Am I right? Super ripe, sweet, LOCAL summer tomatoes with slices of salty mozzarella and ribbons of crisp, fresh basil. Splash on some good olive oil, maybe some balsamic and BOOM.
I LOVE THIS.
But when serving a crowd (which I do more in the summer when everyone can spread out outside) I like to serve up a chopped caprese with a twist. I add bread to put a little panzanella spin on the salad and spinach so it packs even more of a nutritional punch. Pine nuts give added crunch and texture-which to me is what takes a salad from boring to bright and something people will go back for seconds and thirds!
There is no need to measure, just add what you like in whatever amount. Here’s what you need:
Local cherry tomatoes, the more color variation the better. Slice in half.
Fresh buffalo mozzarella or burrata cheese. I will be using creamy burrata because it is INSANE. Tear into bitesize pieces.
Basil leaves. Either tear into pieces or slice into ribbons.
Organic spinach. Same as with the basil, tear or slice for easy eating.
Toasted pine nuts or any sort of nut you like.
Local, fresh bread from Lorraine’s if you live in Lynchburg or any other clean, whole wheat bread torn into bitesize pieces. Toss with olive oil and toast until lightly browned in the oven.
Put all of your ingredients into a large bowl and drizzle with GOOD, fruity olive oil and a little balsamic if you like. Dash generously with salt and pepper and serve immediately!
And they can all be found in this ONE fantastic soup recipe I found on the Super Healthy Kids site I told you guys about a while back. Find the whole recipe here. There’s nothing I love more than a super food meal that tastes as good as it is for you. This is one of those meals! It’s a great segue from long summer days to cool fall evenings. The soup is filling and loaded with protein, fiber, and vitamins. Make it, eat it, share it with your friends!
I have a smoothie just about every single morning after my lemon water for breakfast. But sometimes I like to mix it up. These babies are so tasty, easy and versatile. You can literally do SO much with the recipe! Just tweak it to work for your family and throw in whatever you have.
2 cups chopped greens (I used spinach and a spring mix)
6 pasture raised eggs
Splash of milk or dollop sour cream
Preheat oven to 350
Put the EVOO in a sauce pan.
Add the veggies and S&P to taste. Sautee until zucchini is browned.
Remove veggies from heat.
In a bowl, beat eggs together with either milk or cream and a splash of water. I add extra S&P here. When the veggies have cooled add them to the egg mixture (if you add them too soon the eggs will scramble).
Pour into greased or lined muffin tins.
Bake 15-18 minutes or until "set".
These keep well in the fridge for a few days. I like to make a batch early in the week so my husband can grab one (or three!) each morning, heat in the microwave for less than thirty seconds, and be out the door.
Feel free to add cheese and keep in mind leftover roasted veggies are perfect for this recipe! Play with it and gobble them up. Kids love them too!
Now that Rachel has stocked our pantry and our freezer I would like to reintroduce one our favorite convenient shopping options, Relay Foods. Relay Foods is an online shopping resource that makes shopping easy, fun, and sustainable. Because I try to shop local, I tend to shop around town for different items. Many times life becomes hectic and I am not able to get a hold of all of my favorite items I would like for the week. I know that I can get in bed at night and browse on Retail Relay to get all of the items I need plus more..
We aim to make our customers proud to shop with Relay.
We’re here to provide the very best grocery shopping experience — not just best online — best. Period.
And we know that means different things to different people. For some, it means not having to drive across town to the grocery store. For others, it’s about eating healthy and staying educated about where your food comes from and how it’s made. Or maybe it’s about saving time so you can spend it doing the things you love with the people you care about.
We’re passionate about empowering you to live your ideal food life. Know that we’re listening to you, and ever moving towards that beautiful, sunny island of grocery shopping perfection.
We want to enrich the communities we live and work in.
When you shop with Relay, you support your local food economy. We partner directly with our local producers, so there’s no middle man getting a cut — just higher profits for the people making your food, which allows them to maintain high standards for their practices.
When you use a Relay pick up site, you help reduce carbon emissions, traffic, and traffic accidents in your area. You can tell your friends you’re saving the environment AND lives at the same time! That’s a lot to feel good about!
My favorite addition to Retail Relay are their delicious MEAL PLANNING OPTIONS. Yes, you can browse their meal planning options by category (vegetarian, paleo, local, gluten free, budget friendly, etc.) , click on the meal you would like and all of the ingredients fall into your cart. Before everything goes in your cart they allow you to browse different brands and pick what best suits your needs. You can pick organic vs. non organic options, local, etc. You may also skip over ingredients if you happen to have these in your pantry already.
Intrigued? TRY IT! Seriously, you will be SO happy!
If you are a new customer click here to receive $30 off your first order of $50 or more<<that’s a freakin’ deal!!>>. You may also click on the coupon on the side icon of our page! Be sure to tell them Blondes Eat Clean sent you :)
Relay’s Thai Peanut Chicken recipes is to die for. I love the many recipes on their site that push me to try different spices and exotic ingredients that may be hard to find. I tend to find these types of recipes but have to travel around town to complete my grocery list:
1 pound chicken breast, cut into thin strips or chicken drumsticks
In a large mixing bowl, whisk together coconut milk, red curry paste, peanut butter, salt, white vinegar, grated ginger, minced garlic, and chopped cilantro.
If using chicken breast: cut into thin strips and remove any unwanted fat. Place the chicken breast strips in the large mixing bowl, and cover with the sauce to marinade for about 1 hour, longer if time is available. If using chicken drumsticks simply add to the mixing bowl, cover and let marinade for at least 1 hour.
If using chicken breast: in a medium-sized skillet, over medium heat, add chicken with the marinade and simmer until chicken is cooked through, about 5-8 minutes. Serve over rice and enjoy.
If using drumsticks: cook on the grill over medium heat, basting and turning as needed to evenly cook and crisp up chicken skin.
Remove any leftover chicken from the bone and add to African Peanut Stew.