Backyard Mint Pesto Salad

No herb is more invasive, annoying & a garden headache than mint ...yet I can't seem to get enough. Sure, it's taking over my backyard, but that fresh crisp taste makes even water taste just a little better! If you do plant it make sure you put it in a coffee tin (or container) & then into the ground - otherwise you will have mint growing out of your ears. My suggestion is to use a pot or container on your patio.

Although I call this recipe a "pesto" it can be used as a light dressing on salads, fruit, fish, as a marinate or even a dipping sauce. It is fresh, light and refreshing - perfect for summer days.

Backyard Mint Pesto
1 cup washed & dried mint leaves (fairly densely packed)
1-2 tablespoon olive oil
1 tablespoon water
2 teaspoons honey (* agave for vegans)
1/2 tablespoon lemon zest (no juice!)
1/4 cup almond milk (regular or vanilla)
a sprinkle of sea salt

* you can add more almond milk if needed or more mint for more punch.

Using a handheld blender (or a regular blender) mix all of the above until smooth. I like to toss a fruit salad (2 apples, 2 peaches, some berries or grapes) and top with pistachios. You can also use as a dressing on a green salad & top with a simple salt & pepper grilled shrimp - delicious!!!

Pair with a light chilled white wine & some good music & you have yourself an "al fresco" paradise! Enjoy!

Butter & Sugarless Bananas Foster...yes, you read that right...read on my friends!

Growing up this was my all time favorite dessert. The sweet warm syrup with hunks of bananas over top ice cream was out of this world. However, like anything else, with some creativity I recreated that same downright perfect dessert & made it a healthier alternative!

Okay, so with my version there are no flames and such, but who needs that fire hazard anyway, right? I promise you will go bananas over this one. My kids love this treat & it couldn't be simpler, easier or quicker to make. It is even good over fat free Greek yogurt! Cha-ching!

3-4 Large Bananas (slice in half then into several large sections)

1 cup Vanilla Almond Milk

1 tablespoon honey or agave (* vegans use agave)

1 teaspoon Cinnamon

1 teaspoon vanilla good organic extract

1 teaspoon corn starch

Place sliced bananas in a warm non-stick skillet. In a mixing cup whisk together almond milk, vanilla, cinnamon & honey. Pour over bananas & turn up heat. Once warm, sprinkle corn starch over banana mixture & bring to a soft boil. Gently stir. Allow to boil for a minute, then turn off heat. This whole process should take 2 minutes or so.

Serve over top low fat/fat free ice cream or frozen yogurt, vegan coconut ice cream, or even Greek yogurt...Enjoy (because I know you will)!!!

Zucchini Pronto

This is a recipe my mom makes - thanks mom - and it is deeeee-lish! You can to serve in lieu of a salad or as a side dish...even a light dinner! And it is a super fresh, quick and simple!

4-5 Medium zucchini cut into match sticks (yellow, green or both)
1/2 cup sliced almonds
1 whole lemon - zest and juice
1/2 cup fresh parsley, chopped
freshly grated parmesan or pecorino cheese (* for vegan omit cheese)

Cover bottom of a large skillet with olive oil & heat. Add sliced almonds and saute until well browned. Add zucchini and toss to coat heating the zucchini but not fully cooking. Season with salt and pepper, lemon juice and zest and toss well. Stir in parsley, mix well. Turn off heat. Serve on a plate (as a first course or salad) and sprinkle with grated cheese before serving.

Bon Appetite!

My not so "secret" Chicken Salad...

I have made this chicken salad for years...countless baby showers, parties, and just for lazy Sundays when my husband requests :-).  It is so easy and has that little "mmmmm, what is that I taste" factor which keeps people guessing. And, I even offer a vegan option :-).

I am happy to pass along my "secret" chicken salad...it is just between you & I, right?

Here's what you need:
3 Chicken Breasts (vegans use tofu of your choice)
2 Ribs of Celery (diced)
1 Apple (cubed) or Peach
1 cup grapes (halved)
1 box craisins
1 cup fat free Greek yogurt
1 tablespoon honey
1 teaspoon Cinnamon
1 tablespoon low fat (and natural!) mayo
pinch of salt & pepper for taste

Grill chicken (mist with olive oil, salt, pepper) or boil chicken with 2-3 bay leaves. Once cooked & cooled, cube chicken. Add diced celery, apple, grapes, craisins.

In a small bowl mix all other ingredients. Fold dressing into chicken mixture. Cover & refrigerate. I love to serve this in lettuce wraps sprinkled with pistachios, or over a big green salad. My husband likes his between two slices of multi grain bread...your choice!

Vegan Dressing:
1/2 avocado
1/2 cup almond or soy milk
1/2 banana
1/4 cup tofu
1 Tablespoon vegan mayo
1 tablespoon agave nectar
1 teaspoon Cinnamon
pinch of salt & pepper for taste

using a hand held mixer blend the above until creamy.

Enjoy!

Watermelon & Pablano Gazpacho

I am a soup lover, however I have to admit I never really understood "cold" soups...until I met gazpacho on a hot summer day & it was love at first bite. This recipe is one of the best...so refreshing, light and a depth of flavors you will not be able to only have one bowl...good thing it is so good for you!

There are a million ways Gazpacho can be made, and in case you are wondering what exactly "Gazpacho" is let me define as Wikipedia states..."Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite".

I like my Gazpacho with some heat & a little sweet - so this watermelon & pablano peppers combination couldn't be better. The pablanos have that warm slight heat, and not over the top spicy. This is a FANTASTIC make ahead meal & it tastes better if it sits overnight.

As always I suggest hitting your local Farmer's market for the ingredients you can. Gotta support your local agriculturalists!

Here is a list of what you will need...

(6-8) Medium to Large Tomatoes (or 2-3 large can of diced tomatoes, I won't tell a soul)
(4-5) Roma Tomatoes
(1-2) Pablano Peppers
(1) Red Onion
(1/2) cucumber (just sliced into large pieces)
(1) Seedless Watermelon (seeded & cubed)
(1) Lemon (juice)
(1) Lime (juice)
(2) Cloves of Garlic
1 Cup of Low fat/Fat Free Buttermilk  (* vegans substitute 1 cup soy milk & add 2 tbs. vinegar to it)
2 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
Sea Salt & fresh ground pepper to taste

(1) Avocado (to garnish)
Fat Free Greek Yogurt (for garnish)

Roast the pablanos. This is a simple process - just google "how to roast a pepper" & you will be bombarded with directions. You can oven, grill, or gas range roast them - just pick which way works best for you. Once roasted, remove stems, seeds and scrape the skin & transfer to blender or bowl if using a hand held blender (which you should purchase & thank me later!). Add in cubed watermelon & garlic cloves. Once blended add in buttermilk and a pinch of salt, blend until smooth. Transfer to the refrigerator.

For the next steps I suggest using a large food processor. If you don't have one you can use a blender. Clean all of your tomatoes (remove cores and stems) & quarter them - do this step before you blanch them (so much quicker & easier!). Blanch in boiling water - place in ice cold bath - remove skins and put in blender (if you don't know what I mean by the above google "how to peal a tomato & follow the directions - very easy process & one you will use often once you know what to do).

When your tomatoes are cleaned & in the blender add in all other ingredients (roughly sliced cucumber, red wine, lemon juice, olive oil, line juice, salt and pepper - blend well. In a large container combine both the watermelon & tomato mixtures together - mix the two by hand until well blended. Refrigerate (this soup needs to be ice cold!). If you need to speed up the cooling process put into the freezer, but keep an eye on it so it doesn't actually freeze.

Grill Prawns with just salt & pepper (mist with olive oil to avoid sticking). You can also serve this with cleaned large chunks of crab. I recommend King Crab Legs as you can get one big chunk out of each leg. You can do both of these & keep them chilled for serving.

Before you serve taste & add salt & fresh pepper as needed. Ladle Gazpacho into bowls, place a slice of avocado slice & a dollop of greek yogurt. Place prawn (or crab) on side of bowl or on top.

This is always a summer hit and there is no shame in using canned tomatoes if you just don't have the time to do the entire cleaning process. Make this soup ahead. It is so easy to take it out of the fridge, garnish & serve - EASY!!!

So, enjoy these hot nights on your patio & have friends over for a bowl of Gazpacho & a nice glass of Spanish wine... ¡Salud!

Another combination to try is Peach & Jalapeno (just replace the watermelon & pablanos)...yummy!!!

Best "Heathly" Granola 'round...I promise!

Homemade Healthy Granola...yummy!

For some reason when I eat granola it brings out my inner cowgirl. Maybe it's because when I was younger it was what I would eat every morning while on our yearly vacation at a dude ranch...makes sense. Regardless, now a days I am not roping any steers, and lord knows a typical serving of granola is packed with sugar, fat, and calories.

In an effort to satisfy everyone’s love for that crunchy, sweet, topping I decided to perfect a healthy granola. No joke...the is actually a healthy alternative that really tastes good! Just give this one a shot and I promise you won't be sorry cowpoke :-).


2 cups Old Fashioned Oats (any oats should do really)
1/2 cup craisins or raisins
1/2 cup pistachios
1/2 tablespoon cinnamon
1 tablespoon vanilla
3 tablespoons honey
1 single serve applesauce
2 tablespoon water

* You can substitute any fruit, nuts, etc. you like & I don't note "organic" but where possible it's a given, right?

Throw all dry ingredients in bowl. Then add liquids & mix well with spatula. Spread mix out on cookie sheet and bake @ 300 for 45 minutes (flipping half way). Remove, let cool, and then store in covered container. Hint: The granola will get crunchier as it cools.

You can use this on top of just about anything! A favorite around our house is a peanut butter, banana & granola wrap for lunch. It's like a little bite of heaven!

Got Squash?

When I close my eyes think “August” a few things come to mind… county fairs, peaches, that end of summer heat, back to school…oh yes, and spaghetti squash. I tend to have about 20 spaghetti squash at any given time. If you have ever grown these little suckers you will know that you basically cannot mess up the growing process (plant them once frosts have passed, walk away, and come back in August & you have a million).

People often ask if spaghetti squash tastes like spaghetti or pasta. The answer is simple: No. They taste like squash. They just LOOK like spaghetti. So, if you aren’t a squash fan, I am not going to sugar coat it and lie telling you “yes, sure it tastes like pasta”…because it doesn’t, sorry Charlie.

If you DO like squash though, read on as you are in for a real treat. I will walk through my favorite way to prepare & cook a squash. What you decide to do with it from there is up to you!

I like to grill my squash, but if you aren’t down for that oven roasting is just fine. First you need to wash the outside to remove any dirt or garden leftovers. Place the entire squash in the microwave for 2 minute increments until you can get a knife into it and slice it in half. This will take a few rounds. But, whatever you do, Do NOT try to cut a raw squash in half…I can’t even explain to you all of the bad things that will come of that.

Once you have it halved, you will need to cut the top off, and remove the seeds with a spoon (see the photos below). Lightly oil, salt & pepper the insides of the squash. Let the squash sit for a few minutes & feel free to run the salt/pepper in a bit. You will be placing this side down on the grill so 90% will fall off immediately. For oven roasting see below.

You will want to heat your grill to a high temp. Place the squash clean side down, close & turn the temp down to medium/high. Depending on your grill you will cook them for 20-25 minutes (every grill is different, so it may take longer or shorter). The idea is that the inside is charred & you can easily remove the fleshy inside. Once you see the outside (or skin side that is up) begin to blister and peel) they are done. Gently remove them & let cool.

 For oven roasting squash you will want to clean and prepare as above. Preheat oven at 400 & roast (clean side down) for 45 minutes to an hour.

Take a serving fork & scrape the inside out into a bowl…you are done. Once you have your squash grilled & in a bowl you can quickly dress it a million ways. Here are just a few simple ideas…

(* vegans omit all cheese).

Classic: Dress with a basil or rosemary infused oil oil & Parmesan cheese. Toss in roasted vegetables, salt, pepper & some fresh basil or rosemary.



Mexicano: Toss squash with chili powder, cumin, a pinch of cayenne pepper, salt & pepper. Top with roasted jalapenos or spicy peppers, a corn salsa, black beans, and a zesty Spanish cheese. You can serve this over tortilla chips as well for a "nacho" effect!



Mediterranean: Toss in a light olive oil and toasted pine nuts, top with Greek olives, feta cheese, and a balsamic reduction. Serve with a bean salad or classic Greek salad.



Italiano: Stuff a portabella, top with a marinara sauce (Trader Joe's has a fantastic low fat marinara sauce), a few slices of fresh tomatoes. Roast on high until tomatoes look a bit crispy. Remove & drizzle with a small amount of truffle oil, and a pan toasted gluten free bread crumb/Parmesan topping. Add some fresh basil on top.



 I would love to hear what you come up with! Feel free to share your squash ideas! Enjoy!