Archive for the ‘Healthier Eating’ Category

Blueberry Watermelon Smoothie

Tuesday, June 23rd, 2015

This refreshing blueberry and watermelon smoothie lets the delightful sweetness of ripe blueberries take center stage, but also letting the refreshing coolness of the watermelon peek through. Great smoothie for a hot summer day!
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Pasta cooked on the grill

Tuesday, June 23rd, 2015

There are no bounds to the foods that I will cook on the grill. I love the smoky flavor that the grill gives food and I avoid using my stove or oven in the summer. This pasta dish is really easy and scrumptious.


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Shaved Summer Squash Salad

Tuesday, June 23rd, 2015

I love to take advantage of summer squash while it is in abundance in our baskets, at farmer’s markets or from friends who are eager to get rid of their bumper crop.  Wherever you are getting your summer squash fix, they are perfect for blending with other ingredients or in very simple preparations because of their subtle flavor.

This salad is perfect on a hot evening when a cheesy or fried squash dish just won’t do.


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Southwestern Jicama Slaw

Thursday, June 18th, 2015

The first time I saw a jicama was when it came in my basket one week. I had NO IDEA what in the heck I was supposed to do with the brown rooty-turnipy looking thing.
After lots of playing around, I have since decided that using it in a slaw in the summer is my favorite way to eat it! This slaw is great for potlucks, and you can easily omit or change up ingredients depending what you have on hand! I’ve substituted shredded lettuce for cabbage, left out the onions, and added shredded carrots before – its all delicious! I love the slight crunchiness from the jicama, and the burst of corn. Give it a try for your next BBQ!
~Catlin

Southwestern Jicama Slaw

Southwestern Jicama Slaw

Ingredients

  • 2 sm. or 1 lg. jicama
  • 1 cup shredded cabbage
  • 1 med. tomato, seeded and diced
  • 1 ear corn, removed from cobb and cooked.
  • 1 bunch chopped green onions
  • 2 Tbsp chopped fresh cilantro
  • Dressing
  • 2 Tbsp lime juice
  • 2 Tbsp diced chipotle chiles in adobo sauce
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream

Instructions

  1. Peel and shred jicama. Place into a strainer and press out any extra liquid you easily can.
  2. Transfer to a large bowl, and add cabbage, tomato, green onions, and corn.
  3. In a separate small bowl, mix together the dressing ingredients until smooth.
  4. Pour over the slaw, and toss with clean hands to mix. Garnish with chopped cilantro.

Fruit salad with yogurt dressing

Thursday, June 18th, 2015

I just love summer produce! All of my favorite fruits are at their prime in the summer so I take advantage during the season. This recipe works well with whatever fruits you have on hand so substitute pretty much anything. Everyone will love this delicious fruit salad tossed with a delicious honey-yogurt sauce.


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Spiced Crust-less Butternut Squash Tart

Monday, April 13th, 2015

This has to be the easiest and best butternut squash recipe I have found. It is not really sweet, has no crust, and is perfect for a light after dinner treat. I don’t feel bad about enjoying this one at all and I hope you won’t either.
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Light and Luscious Chocolate Zucchini Cake

Monday, February 9th, 2015

Thanks to Bountiful Baskets I can not only make my cake I can eat it too. I used my homemade applesauce and fresh zucchini from one of my baskets to make a moist and light cake. I did a semi sweet chip frosting to keep it simple. Every one deserves a special treat once in a while so why not try this, you won’t be disappointed.
 

Light and Luscious Chocolate Zucchini Cake

Light and Luscious Chocolate Zucchini Cake

Ingredients

  • 1 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 2/3 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour milk
  • 2 cups zucchini

Instructions

  1. Beat sugar and oil together for 1 minute
  2. add eggs, applesauce, vanilla and beat for another minute
  3. add flour, cocoa, baking soda, salt, and sour milk and beat until combined
  4. stir in zucchini
  5. put in a 9 x 13 prepared pan
  6. bake at 350 degrees until a toothpick inserted comes out clean
  7. cool
  8. frost as desired

Notes

To make sour milk add 1/2 teaspoon of vinegar in a 1/2 cup measuring cup and then fill with milk. Let set for 5 minutes then add to recipe.

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Cauliflower Tortillas

Tuesday, February 3rd, 2015

There are so many ways to use cauliflower. The only limit is your own mind. I have seen lots of cauliflower tortilla recipes on the web but wanted to do one of my own. Here it is.
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Blood Orange Sorbet

Tuesday, February 3rd, 2015

Every now and then I make two much juice so that is when I turn to making sorbet. Sorbets are easy to make but take time to freeze unless you have a ice cream maker. Either way they are a wonderful treat. A few simple steps and you can turn any fruit into the perfect sorbet.

Blood Orange Sorbet

Blood Orange Sorbet

Ingredients

  • 2 cups water
  • 1 1/2 cups sugar
  • small pinch salt
  • 2 cups blood orange juice

Instructions

  1. Bring sugar and water to a boil.
  2. Boil for 1 minute and remove from heat.
  3. Stir in juice and salt.
  4. Refrigerate 3 hours or over night.
  5. Pour into ice cream maker and follow your ice cream makers instructions.
  6. If you do not have a ice cream maker pour into shallow stainless steel pan and freeze for 3 hours.
  7. Scrape frozen mixture and return to freeze.
  8. Let freeze for 7-8 hours and then serve.

Notes

You can use any fruit you like to in this recipe. Try mixing a couple different types of fruit for a special blend.

End of the Basket Salad

Tuesday, January 27th, 2015

Ever wonder what to do with your produce from the last basket a few days before the new basket is coming. I do a end of the basket salad. Never the same twice but it is always fantastic. I am surprised how creative some of them can be. Change them up with your own favorite dressing and enjoy! (more…)