egg, arugula, and herb tartine sandwich

Ingredients:

• 2 thick slices of bread
• 2 big handfuls fresh baby arugula
• 1 sprig tender rosemary
• Several chive stalks
• 1 tablespoon butter
• 1 egg
• Salt and pepper

Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy sauté pan. Sauté the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens. Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.

Source: The Kitchn

beach beauty: homemade honey vanilla lip balm

This is not a recipe post, but I saw this online and LOVE the idea.

Homemade lip balm made of simple, easy to find ingredients – none of which are dipolyhydroxystearate.  This sweet little concoction is easy to make, customize, can be a great little “thinking of you” gift, and will help pamper your pout after a day of fun in the sun.

Homemade Honey Vanilla Lip balm:

• 2 tbsp. petroleum jelly
• 1/8 tsp. oil of choice (vitamin E, coconut, kukui, olive)
• 1 tbsp. beeswax
• 1 tsp. honey
• 1 tsp. vanilla extract
• Container

mediterranean quinoa salad

Ingredients:

• 1 cup dry quinoa
• 2 cups water
• 2 cups sliced grape tomatoes
• 1 cucumber, peeled and chopped
• 1/2 cup sliced kalamata olives
• 3/4 cup feta cheese
• 1 1/2 T extra virgin olive oil
• 1/2 lemon, juiced
• 1 tsp dry oregano
• 1 tsp salt
• 1/4 tsp black pepper

mozzarella, tomato & spinach skewers

My roommate Lindsay made these skinny apps on Friday night: mozzarella, baby tomato and spinach skewers!

spinach dinner salads

I have been eating different forms of spinach salads for dinner lately. Last night we made spinach salad with Israeli couscous, mango, dried cranberries, and turkey sausage…with a splash of balsalmic vinegar.

This spinach salad is next: spinach, goat cheese, toasted walnuts, sprinkled with honey. Photo: Kath Eats Real Food

strawberry mango basil salsa

Ingredients:

• 3/4 cup chopped mango
• 3/4 cup chopped strawberries
• 1/4 cup chopped red onion
• 6 fresh basil leaves, chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Combine all ingredients and mix, or simply later ingredients in a bowl.  Salsa should stay fresh in the fridge (in a sealed container) for about one week. Makes 2 cups.

Source: Home Sweet Eats

blueberry chicken salad

Ingredients:

• 1 cup Israeli Couscous (cooked and kept warm)
• 3 cups Baby Spinach
• 1/4 cup Walnuts (chopped)
• 3/4 cup Blueberries
• 1 cup Chicken breast (cooked and cut into bite-sized pieces)
• 1 tablespoon olive oil

Source: Food Gawker

raw kale salad

Ingredients:

• 1 bunch kale, cut into ¼-inch strips horizontally, about 4 cups
• ¼ red onion, cut into ¼-inch slices
• ⅓ cup hazelnuts, toasted and roughly chopped
• 1 ounce Gruyere cheese, finely grated
• 1 tablespoon olive oil
• Salt and freshly ground pepper, to taste

Combine the first four ingredients in a large bowl, and toss to combine. Drizzle the olive oil over the ingredients, and add salt and freshly ground pepper to taste. Toss to combine, and serve.

Source: Marcus Samuelsson

pear, walnut & avocado mixed green salad

Mixed greens, walnuts, avocado, pear, dried cranberries, feta chesse…dressed simply with olive oil & a squeeze of lemon. Photo via the Peanut Butter Runner.

march madness!

Photo via Hungry Happenings

yogurt breakfast bowl

Yogurt Breakfast Bowl: yogurt, blueberries, homemade granola, sliced almonds, topped with a splash of Trader Joe’s peanut butter.

Photo: Kaitlin with Honey

sweet potato, rocket, couscous & feta salad

Ingredients:

• Chives
• Couscous
• Feta cheese
• Handful of Pinenuts
• Rocket Lettuce
• 1 Roasted sweet potato
• Balsamic vinegar
• Black pepper
• Extra virgin olive oil
• Salt

Source: Salad Pride

high five fiber

Springtime lunch, courtesy of Kath Eats Real Food: an orange and a slice of Great Harvest’s High Five Fiber with coconut butter.

apple pie carrots

Ingredients:

• 1 lb carrots, peeled and sliced
• 3/4 cup apple cider or juice
• pinch each of cinnamon and salt
• one pat of Earth Balance butter
• 1/4 cup raisins
• 1/4 cup chopped walnuts

Simmer the carrots in the cider, butter, cinnamon and salt until just fork-tender. Drain the excess liquid and toss with the nuts and raisins.

* Robin at The Hungry Birdie tweaked this recipe from an episode of Chef at Home. Michael Smith was trying to come up with a way to get his son to eat carrots, so he decided to make them taste like apple pie.

salad inspiration

Spinach, avocado, apples, strawberries, shredded cheese, almonds, dried cranberries, carrots and light balsamic vinaigrette dressing…courtesy of the Peanut Butter Runner.