Tag Archives: Dessert

Watermelon Feta Salad

Watermelon Feta Salad

Watermelon Feta Salad

Ingredients

For the Dressing

Instructions

Cut the watermelon into 1-inch cubes (or you can use a melon baller if you want to be fancy). Add the watermelon to a large salad bowl along with all the other salad ingredients.

In a small bowl, whisk together all the dressing ingredients. Add enough dressing to the salad to moisten it and toss to evenly distribute. Drizzle the balsamic glaze over the top and enjoy!

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Yogurt Bark

Yogurt Bark

Yogurt Bark

Ingredients

Instructions

Line a small sheet tray with parchment paper. Empty the yogurt out on the parchment paper and spread into a thin layer with a spatula. Place fresh fruit on top in any design you like (I like making a “flag” with red and blue berries! 

Freeze for several hours until firm

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Greek Salad

Greek Salad

Greek Salad

Ingredients

For the Greek Vinaigrette

Instructions

Combine all the dressing ingredients besides the oil into a bowl and whisk. Drizzle in the olive oil until smooth. Taste for seasoning and adjust salt / pepper or honey according to your tastes. 

Chop all the vegetables and add to a large salad bowl. Add the olives and feta into the bowl and pour enough dressing to coat the mix. Toss until evenly combined and enjoy!

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Caprese Quinoa Salad

Caprese Quinoa Salad

Image: Joy Food Sunshine
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Caprese Quinoa Salad

Ingredients

For the Vinaigrette

Instructions

Cook quinoa according to package instructions.

Cut the cherry tomtoes in half. Cut the mozzarella ball into bite sized pieces (similar to the size of the halved tomatoes).

Make the dressing:

Combine all the dressing ingredients into a blender or food processor and blend until smooth. Taste for seasoning.

Combine the cooked quinoa with the sliced tomatoes, mozzarella, and vinaigrette. Garnish with fresh basil leaves or balsamic reduction drizzle. Enjoy!

To Serve:

  • This would be perfect as a vegetarian main course or to serve over spinach, arugula, or on the side of chicken or fish.
  • Roast zucchini cut in half and spoon this on top
  • Great side to bring to any cookout or summer party!

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Roasted Herb Potato Salad

Roasted Herb Potato Salad

Image: The Right Recipe
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Roasted Herb Potato Salad

Ingredients

For the Vinaigrette

Instructions

Preheat oven to 400 degrees Fahrenheit. Line a sheet tray with parchment paper. Cut the potatoes into quarters and line them on the sheet tray. Toss with garlic powder, salt, pepper, and olive oil. Bake for about45- 60 minutes until tender and browned (I like mine crispy which takes about 60 minutes but keep an eye on them. If you prefer them softer, not crispy, you can cook them for less time).

Make the dressing:

Using a hand zester or the smallest holes on a box grater, zest the entire lemon. Add zest to a bowl with the juice of the lemon. Finely chop herbs and add to the bowl along with the honey, dijon, a pinch of salt and pepper. Combine with a whisk then slowly whisk in the olive oil so that the sauce emulsifies.

Toss the dressing over the warm potatoes when they are done. Add in the arugula, sundried tomatoes and goat cheese. Taste and adjust salt and pepper accordingly. Serve warm or room temperature. Perfect summer side or lunch. Enjoy!

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