You know how peanut butter and jelly go perfectly together? Eggs and bacon? Salt and pepper? Chip and Dale? Barbie and Ken? Bride and groom? I’d like to throw ginger and peaches in the mix because it’s as if they should have never been apart. Peach season is one of the best seasons, in my opinion. Whether you agree or not, the creaminess will convince you that this smoothie is a must. The light fluffiness of the coconut milk and yogurt, balanced with the sweetness of a few peaches, and then a taste of ginger for a zing make it the perfect summer treat. If anyone wants to make summer last longer, it’s me. That being said, this drink puts me in my happy place which includes summer all the time!
3 peaches (pitted and cut, the skin should be left on)
1/2 cup coconut milk
1/2 cup Stonyfield Organic Plain Greek Yogurt
About 2 tsp fresh ginger (grated and cut into small pieces)
My craving for citrus-y fruits have been through the roof lately for no apparent reason. If I can make a nutritious snack that feeds the craving though, I go for it. Key lime pie has been on my mind lately but I don’t want all the extra sugar. Plus, with school being right around the corner I am spending some much-needed time in the kitchen prepping for snacks and yummies that I can make quickly throughout the week. The result? Key Lime Pie Bars. Deeeee-licious! Also…five ingredients? Easy as pie! (Except pie isn’t quite this easy). 😉
1 cup unsalted cashews
1 cup almonds
16 dates (cut in half or more)
Juice of 3 limes
1/2 cup shredded coconut
What to do:
Pour the almonds and cashews into the food processor and pulse a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse a few times and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.
We got back from Italy late Saturday night after 11 days of unplugging and exploring, and I think it was just what we needed! It was an incredible trip and I can’t wait to recap it for all of you! (Once I’m caught up on laundry and not quite as jet-lagged). ;)You can see a sneak peak of pictures, here! Needless to say, because of that, it’s been a little quiet around here and a part of me definitely missed all of you!
Today I’m linking up with Andrea to share my best (and favorite!) recipes. I picked my top five favorite things to make whether it be a snack, main dish, or dessert! I can’t wait to read all the other blogs for ideas because I’m always looking for new recipes! Happy Tuesday everyone!
It’s Monday and Matcha is on the mind. But let me tell you, the heat has been turned up around here. The temperatures here have been in the mid 90’s and for PA, that’s not completely the norm. When I step outside in the morning and it’s already warm, sometimes a hot drink isn’t my first craving. I took a spin on the average matcha latte I’ve been making and tried my hand at making it into a homemade frappuccino. Turns out, I loooove it just as much! 🙂 So will you, promise. xo
Also, the health benefits are so good for you. You can start reading about it, here!
This combination of flavors is definitely a little outside my comfort zone but who ever got a great result without stepping out a little bit, right? A lover of salmon is really old news to most of you (exhibit A, B, and C) but having the dressing be the star of the show is new for me. Aaaand I kind of love it! This packs a punch with a balance of greens, salmon, the red onion for crunch, and the spice and creaminess of the dressing, thanks to Stonyfield’s Smooth and Creamy Yogurt! This summer salad won’t disappoint and you’re welcome in advance. 😉
10-14 ounces salmon
3/4 cup red onion
1/2 an avocado
1/2 cup Stonyfield Plain Whole Milk Smooth and Creamy Yogurt
1/4 cup water
1 cup cilantro (stems and all)
2 tsp crushed garlic
1 tsp chipotle
2 tsp lime juice
1/2 tsp salt
What to do:
Preheat oven to 350 degrees. Line a deep dish pan with foil. Place salmon in foil and drizzle with EVOO. Fold foil. Bake for 20-30.
While the salmon bakes, in a medium-sized bowl, place mixed greens and red onion.
For the dressing: Place all ingredients in blender and blend until smooth. Pour into a mason jar or container with a lid in case there is extra to store in the refrigerator.
When the salmon is fulled baked, peel the skin off. You can place it on top of the salad or shred it. It is great served hot or cool. Drizzle the dressing on top and enjoy!
*This post is written in partnership with Stonyfield Organic as a member of their Clean Plate Club. As always, the opinions here are all my own!*