Lemon Honey Stone Fruit Salad

Sadly, the last of this year's blueberries, strawberries, and raspberries have come and gone.  That means another year of waiting until they are fresh and in season again.

BUMMER.

Thankfully, just as berries go out of style season, stone fruits come in!  So what - exactly - are stone fruits?!  Well:

• peaches, nectarines, apricots, mangoes, avocados (yes, it's a fruit - not a vegetable!)and plums are characterized as "stone fruits;"
• so-called because of the stone-like seed inside, these fruits ripen in late summer and early fall; and
• among other benefits, stone fruits:
• create collagen;
• care for your nerves and muscles;
• sharpen eyesight;
• strengthen bones; and
• aid in digestion (Source).

Pretty good report card eh?!

Since I love both peaches and nectarines, I was pleasantly surprised to find out that both fruits boast up to five times more antioxidants than previously thought (that's because some of them are "unlocked" during the digestive process); AND - perhaps even more exciting - stone fruits are known for curbing appetite and providing a sense of fullness.

Sounds like the perfect snack to me!

The lemon-honey dressing for the salad is out. of. this. world. delicious!  I could have drank a glass full of it...yes - it was that good.

Lemon Honey Stone Fruit Salad
Serves 2-3

1 medium peach, washed and diced into bite-size pieces
1 medium nectarine, washed and diced into bite-size pieces
1 medium-to-large plum, washed and diced into bite-size pieces
zest of one lemon
juice of half a lemon
2T (scant) honey

Directions:

• Place the peach, nectarine, and plum in a medium mixing bowl.
• Zest the lemon on top of the fruit.
• Add the lemon juice and honey to the fruit.
• Toss to incorporate.
• Transfer to a small bowl and refrigerate for at least 30 minutes (or up to two hours).
• Serve chilled.

Can you see the little specs of lemon zest?!  

As a sidenote, I am LOVING the natural light in these photos.  Note to self:  make more recipes in the middle of the day so that I can take pictures of them in the sunlight!

Question of the Day:

What is/are your favorite fruit(s)?!  I LOVE apples, really good peaches, and almost any type of berry (unfortunately, the season for berries is far too short in my opinion).

Blessings,
Ally and Bo

Tahini, Molasses, and Honey Snack Bread

L is for the way you look at me

O is for the only one I see

V is very, very extraordinary

E is even more than anyone that you adore

Love is all that I can give to you

Love is more than just a game for two

Two in love can make it

Take my heart and please don't break it

Love was made for me and you 

(Source)

OK, so I'm kind of in love with this Middle Eastern snack.  In fact, I might have eaten it at least once a day for the last four days straight...

...and force fed it to my husband (he ended up really liking it)...

...and am already planning the next time I can eat it...

...yes...

...you're right...

...I might have a problem.

But just look at that delicious, drippy goodness.  Honestly, how could you say no?!  So, what exactly IS this snack I keep showing you salivating pictures of?!  


Well...

This traditional Turkish dish of tahini and molasses is great to eat on cold winter days.  It gives energy and is very filling.  My mother used to say to me, "if you have it every morning you will never feel the cold."  Tahini does not have any cholesterol, contains B vitamins, and significant amounts of protein.  Molasses is a good source of energy and carbohydrates because of its high sugar content.  It is ideal for daily doses of calcium, iron, potassium, and magnesium.  Plus, it contains lots of minerals. (Source)

Tahini, Molasses, and Honey Snack Bread
Serves 1

1/2 English Muffin (or bread of choice)
1/2T tahini
1/2tsp blackstrap molasses
1/2tsp honey

Directions:

• Toast the English Muffin to your liking.
• Meanwhile, whisk together the molasses and honey with a fork.
• Once the bread is toasted, add a thin layer of tahini to the bread.
• Drizzle the molasses/honey mixture over the tahini.
• Eat immediately while the bread is still warm and the toppings are ooey, gooey, and delicious!

While doing my search for nutritional information on tahini and molasses I ran across this recipe for Molasses with Tahini Soft-Serve.  Seriously, now I can eat this combination in ice cream form?!  Tonight's dessert can't come fast enough!

Question of the Day:


What are some of your favorite, quick, and healthy snacks?!

Blessings,
Ally and Bo

Honey Dijon Potato Salad

I LOVE potato salad.  

Don't get me wrong, I love a potato just about any way you want to cook it, - baked, shredded, diced, fried, in a casserole, in soup, au gratin, etc. - but something about potato salad just says "summer" to me.  I grew up eating it at summer picnics, and something about the dish makes me daydream about picnic tables, backyard fires, and old friends and family (all the things that you should think about when it comes to the summer months, in my opinion).

The only problem is, I don't really like mayonnaise.

Truth be told...

...I actually hate the stuff.

I know that some of you are freaking out right now wondering how on Earth anyone could dislike mayonnaise, but what can I say?  I have tried the stuff time and time again, and time and time again it disappoints me, leaving me slightly disgusted and skeptical of the man-made slimy mixture.

I mean, I will eat the stuff on occasion - if I simply can't get around it - but never do I crave it.  Usually I avoid it.  Call it blasphemy if you must, but I prefer my potato salad sans the bottled white goo.  Instead, I like my potato salad with a kick of mustard, and in today's case, balanced out by the perfect sweetness of nature's sticky gift: honey.

Honey Dijon Potato Salad
Serves 6

2 stalks of celery, diced
2 large carrots, shredded
2 large Russet potatoes, diced and boiled until tender
1/2 red onion, diced
1 apple, diced
3/4 tsp salt
1/4 tsp pepper
1T (heaping) Dijon mustard
1T (heaping) honey
1T EVOO
1/2T apple cider vinegar

Directions:

• Add the celery, carrots, potatoes, onion, and apple to a large salad bowl.
• Season with salt and pepper.
• In a small jar or shallow bowl, shake/whisk together the Dijon mustard, honey, EVOO, and apple cider vinegar.
• Pour the dressings over the potato salad.
• Serve warm or cold, depending upon your preference.

Think what you will about mayonnaise - I'll not judge - but give this recipe a shot!  I would be willing to bet that you won't be disappointed; AND, if you make this recipe for your upcoming July 4th celebrations, I bet your friends and family will love it too!

Next time - a FABULOUS book review!  The book in question will encourage you to contemplate hurt, family, personal responsibility, and vulnerability in a whole. new. way.  

Trust me, WILL want to know more about this book!

Question of the Day:


How do you like to make (and eat) your potato salad?  I feel like potato salad is one of those recipes where everyone has their own "family recipe" and secret ingredient or two.  What's yours?!

Blessings,
Ally and Bo

Tofu Salad with Curry Veganaise Dressing & Coconut-Infused Israeli Couscous

Last Friday Bo and I went grocery shopping at Whole Foods.  I can't tell you how excited I was to learn that Jacksonville has a Whole Foods approximately 15 minutes from our home.  Like many people, and especially like many vegetarians/vegans, I LOVE Whole Foods.  Even if you don't buy anything, it is so much fun to walk around looking at their stock.  We found ourselves salivating over:

• a million different kinds of cheese (ok, only Bo salivated over that one!);
• wines from around the world;
• two dozen (or more!) kinds of nut butter;
• produce arranged in a beautiful spectrum of color; 
• freshly baked bread; and
• of course - one can't forget - the prepared foods bar!

I wasn't much in the mood for cooking anyway, so I asked Bo if I could make my own "carry out" box of prepared foods for dinner.  After agonizing over my choices, I ended up with a random hodge-podge of different salads jammed into a cardboard box.  Everything was delicious, but one salad in particular really stood out on my taste buds.  This salad was a spin on the classic chicken salad, with a twist!  Instead of chicken, this salad had browned tofu in it, and was tossed in a creamy, yet spicy, dressing that made the whole dish mouthwateringly good.  

After two bites my decision was made.

I had to figure out how to recreate this recipe at home.

Three days later, I did just that, and it turned out wonderfully!

Comfort food with a twist, this salad takes some traditional ingredients and makes them extraordinary.  Don't be scared of the curry veganaise dressing...it makes the dish!  If you don't have raisins or almonds, feel free to substitute with craisins and/or pecans/walnuts.  Make this dish suite your own tastebuds, and at your next backyard barbeque, consider adding this salad into the mix!

Tofu Salad with Curry Veganaise
Serves 2

1 block of tofu, drained/diced/browned
1/3 C raisins
1/3 C sliced almonds
2 stalks of celery, diced
1 apple, diced
3 heaping T veganaise
1 T honey
1 T lemonjuice
1/2 tsp curry
1/4 tsp cinnamon
3-4 dashes tumeric

Directions:

• Add the raisins, almonds, celery, and apple into a large salad bowl.
• In a separate bowl, mix the veganaise, honey, lemonjuice, curry, cinnamon, and tumeric.
• Pour the dressing into the salad bowl and mix well.
• Add the tofu and toss to incorporate.
• Serve chilled, atop a bed of lettuce, and alongside Coconut-Infused Israeli Couscous.

To go with the tofu salad, I decided to whip up something other than rice, millet, or quinoa (my standard go-to's).  Israeli couscous to the rescue!  In case you don't know, Israeli couscous is larger than regular couscous, and is great at absorbing flavors.  I opted to play up the Indian twist from the curry dressing by adding coconut oil, shredded coconut, and coconut extract to the couscous.  It turned out great!  I can't wait to serve this dish alongside a short-cut Indian dinner soon!

Coconut-Infused Israeli Couscous
Serves 2

1/2 C Israeli couscous
1 C water
1 1/2 T coconut oil
3-4 T unsweetened shredded coconut
1/4 tsp coconut extract
1/4 tsp cinnamon

Directions:

• Place the couscous, water, and oil in a medium saucepan.
• Boil the water, and then reduce heat and simmer for 20 minutes.
• Stir in the shredded coconut, coconut extract, and cinnamon.
• Serve immediately.

Next up - 30 X 30 is officially on!  If you missed my BIG post about 3 Steps to a Better Style, feel free to catch up here.  Today was Day 1 of 30.  So stay tuned over the course of the next month for updates on this fashion experiment!  I can't wait to show you what I chose for my month of mixing and re-mixing!

Question of the Day:

Have you ever been inspired to recreate a recipe from a restaurant in your home?  If so, how did it turn out?!

Blessings,
Ally and Bo