All the sweetness! All the Juiciness! All the AMAZINGNESS! Summer fruits are the best fruits. Sorry Winter – you got all the starchy veggies that I also love. Right now, it’s when summer SHINES! Of course, I also live in Arizona where it is hitting those HOLY CRAP HOT temperatures – so I’m eating all this amazing stuff from air conditioning …. #nocares
OOOHH I absolutely LOVE summer produce! Peaches, berries, baby spinach, baby tender greens, artichokes, just all the sweetness! Have you ever tried grilled peaches with some homemade vanilla bean ice cream? YUM! Berries and angel food cake with frozen whipped topping? SO IN! What are you most excited to tempt your taste buds with this season?
Look for these at your local farmers markets throughout the month! YAY Spring is HERE!
Char-cu-te-rie, pronounced shahr-koo-tuh-reez, is defined by a deli specializing in dressed meats and meat dishes. In France, you’d find a charcuterie to serve small plates with cheese, smoked meats (especially pork) and sandwiches. But recently, charcuterie boards have taken on a whole new life! Today we are likely to find chef’s boards and charcuteries boards in wine bars, gastropubs and the like. You’ll tend to find these boards stocked with meats, cheese and assorted dried fruits, jams, pickled vegetables and nuts. I love a good chefs board – sitting on the table during a small gathering encourages easy conversations while noshing away at all the amazing morsels while drinking wine and beer.
Which got me to thinking, what a better way to spend mothers day than sitting around with family, chilling with a nice mothers day mimosa catching up with loved ones! In comes Mothers Day Charcuterie breakfast boards. Swapping out the crusty loaf for french toast and belgian waffles, adding fresh fruit with a sweetened mascarpone cheese dip, some cheddar cheese, and hard boiled eggs, and of course including some sausage and bacon!
Another option is a little saltier – waffles, pancakes, fresh melon, strawberries, proscutito, bacon, the mascarpone dip, and added a peanut butter sauce (but a yogurt dipping sauce would be amazing as well with the melon!). Add some smashed avocado and soft boiled eggs with some toast points to take a avocado toast flair! The options are only limited by your imagination.
This was so easy to put together, and most of the ingredients can be made days ahead of time, and simply reheated, toasted or brought to room temperature when you’re ready. And while you’re breaking traditions, take a twist on the ordinary mimosa and swap out the orange juice for fresh juiced grapefruit or strawberry (or any fruit) puree, Im sure mom will be super impressed with your creativity, and culinary skill!
I’d love to see your charcuterie boards, so be sure and tag me if your posted it on social media! Have an amazing Mothers Day!
1cup non fat Greek Yogurt
1/4t orange zest
1T orange juice
1/2t vanilla extract
Mix all ingredients in small mixing bowl, stir to combine and allow to chill for 1 to 2 hours in the refrigerator
Makes 8 2 Tablespoon servings: 22 cal, 3g Carbs, 0g Fat, 3g Protein
Peanut Butter Sauce
1T smooth peanut butter
1T maple syrup
2T low fat milk
in small sauce pan, over medium high heat, combine peanut butter and maple syrup until it starts to bubble – cook for up to 1 min. Slowly whisk in the milk and allow the sauce to reduce to a thick, syrupy consistency. Serve while warm, or allow to cool to room temperature.
Makes 4 servings (1 tablespoon each): 39 cal, 5g carbs, 2g fat, 1g protein
1cup mascarpone cheese
2T low fat milk
Combine all ingredients in small bowl and serve chilled.
Makes 8 servings (2T each): 138 Cal, 5g Carbs, 12g Fat, 0g Protein
Hey there!! If you’ve been following along on any of my social media channels, you probably have heard I wrote a cookbook! As I have spent the last 20 years going through my own fitness and health journey, I slowly realized that the holidays can be a true test of living the healthy lifestyle. Many of our family traditions, as least when it comes to food, Continue reading COOKBOOK IS COMING
One of my favorite things to do is take a pretty basic salad recipe – kale, onion, and ginger – and add a ton of other season vegetables to elevate it to the net level. This recipe is fine as it was, but it was lacking some extra crunch. The hearty kale gives way to the crunchy red peppers, cucumbers and spicy onion. The saltiness of the peanut butter in the dressing is a gorgeous contrast to the tangy ginger. And being warm, its a good salad for cooler months. Makes a great side salad, or vegetarian entree, or add some protein (I personally like salmon baked with a touch of sesame oil and Chinese 5 spice served on top). Continue reading Warm Kale Salad with a spicy peanut ginger dressing
Eating seasonally provides our bodies with exactly what it needs at the right time of year. In fall, we start to get away from the juicy water based produce, and into the fleshy, starchy produce. More carbohydrates, denser flesh to allow our bodies to increase energy stores for the cold winter months. Less zucchini and more butternut squash. Less peaches, more pears. Did you know the rind on acorn squash is edible? Totally is.
If you are training, this is a great time of year to add endurance drills to your training – conditioning your body to use energy stores effectively on long slow runs.
For the longest time, the only way my very picky husband would eat fish is if it was deep fried and served with fries and slaw. Over the years, with much fanfare and cajoling (much the same way I finally got him to eat green vegetables) he has slowly evolved and expanded his taste buds. Today, his fish selection includes salmon (cooked and raw), tuna (cooked and raw) and fish tacos. Living so close to Mexico, fish tacos are everywhere, but he would never eat them. Until we were on a trip to Acapulco. Continue reading Fish Tacos with Slaw and Crema
Almost the end of July, and we are in the dog days of summer. The last few weeks, we’ve had temperatures in the upper 90’s and low 100’s, which isn’t bad, but then add the monsoon humidity on top of that, and its just gross. I think mother nature does that to remind us that dry heat is different – not better, but just different. As soon as the humidity broke, we hit highs in the 115-118’s – ooommppphhh. It’s hot. Even the over night lows are 90. Its never not hot, just various degrees of hell. Hahaha Continue reading Deconstructed Vietnamese Summer Roll
Last week was the summer solstice – the longest day of the year, the first day of summer – and we are officially on our way to fall! The temperatures in the Phoenix area are just starting to hit their peak – 111 the day after the solstice, like mother nature knows how to interpret a modern calendar. Of course, most of us have already been in the full swing of summer, Continue reading Braised Eggs in Purgatory – Italian Style