Category Archives: Salads

Prosciutto, Peach & Mozzarella Salad

ProsciuttoPeachSalad

Just because fall is here doesn’t mean we have to stop making huge fresh salads. I don’t have any complicated secret recipe to share today, just an idea for a killer salad that is super easy and totally dinner party worthy. We had a get-together a few weeks ago with 4 sets of twins, yes FOUR. It was pure chaos and there was pretty much a steady stream of babies screaming the entire time but it was still fun to get together with other parents who totally get it, no judgement whatsoever. I made this salad and served it with a balsamic vinaigrette and it was delicious!

Prosciutto, Peach & Mozarella Salad

I started with a bed of fresh arugula and topped it with ribbons of zucchini (made with the vegetable peeler), juicy peach slices, small mozzarella balls and small pieces of thinly sliced prosciutto.

Prosciutto, Peach & Mozarella Salad

Lately I’ve been serving salads spread out on wide serving platters rather than piling it in a deep bowl. I think you can show of the ingredients better this way and you don’t loose all of the good stuff on the bottom. If you have a serving platter, give it a try next time, it works much better.

Meanwhile, these little boys are getting SO big, I can’t even believe it…

Boys1

They both have their own amazing personalities. Camden is observant and calm but loves a good belly laugh and is OB-SESSED with bouncing. Jax is the happiest little baby I’ve ever seen, his smile lights up the room, his giggle is contagious and he’s ready to start climbing walls soon, this kid is going to get into everything.

Boys2

Boys3

They are totally starting to interact and it’s a blast to watch. They are obsessed with each other’s eye balls and pretty much spend the entire day trying to steal each others toys. It’s so cool to think that they will have a best friend to grow up with and will share such a special bond.

WHAT MAKES ME HAPPY:

Warm evening walks with the boys.

StrollerRunsThere aren’t many of them left but I’ve been trying to soak in the few nice summer-like evenings we have left.  I’m going to miss my long stroller walks.

Summer

This was an incredible summer, I love fall but I am going to miss the flip-flop weather, long days and warm breezes. Until next year! Bring on the apples, sweatshirts and pumpkin spice!

 

Beet & Feta Salad with Maple Balsamic Drizzle

BeetFetaSalad1

Hey guys!  Is it Wednesday already?  I seem to be losing track of the days.  We’re currently on a “semi” vacation in Burlington Vermont.  We always rent a house with our family every summer but since it fell only a week after our previous vacation, we knew we wouldn’t be able to take another full vacation right away.  So we opted for joining in but working remotely from here.  It is nice to be able to join in on the festivities but EXTREMELY hard to be sitting on a computer at a desk while I look out at the gorgeous lake in front of me.  As a result I have chosen to spend my non-working time relaxing on the porch or floating in the water and NOT writing blog posts.  Sorry, actually I’m not sorry.  I work so hard the rest of the year, I deserve some relaxation during the summer so I’m going to take what I can get.

Anywho, I made this salad last week and wanted to share it with you but I never got around to it.

BeetFetaSalad2

Last week at the Farmer’s Market I bought an assortment of gorgeous beets.  Some were red, some were golden, and some had this great pink & white striped coloring.

BeetFetaSalad4

I started by scrubbing the beats and trimming the greens off.  then I placed them in a baking dish with a few tablespoons of water and apple cider vinegar.  I covered them with foil and baked at 350 for about 50 minutes.

Beet Feta Salad with Balsamic Drizzle

After they are done roasting, peel the skins off and slice into small wedges.  I made a dressing out of a little olive oil, balsamic glaze and maple syrup.  Season with salt & pepper, drizzle with the dressing and top with crumbled feta cheese and chopped herbs.  Its a little time intensive but the perfect side dish for a summer meal!

Hope you all are enjoying a fantastic summer as well!

 

WHAT MAKES ME HAPPY:

Working with this view.

WorkAtLake

 

I’d rather be out enjoying it but if I have to work, this isn’t a bad view to have…

 

The Ultimate Loaded Potato Salad

The Ultimate Loaded Potato Salad

Hope you all had a fantastic 4th of July weekend!  I was really hoping to share this one with you before the holiday so you could whip some up for your weekend bbq’s but life got in the way and I had to hog this potato salad all to myself for a few days longer.  I made this for a BBQ last weekend and it was so good that I made up another batch this weekend when we had a party on Saturday.  I decided to do an ultimate classic summer bbq, we served pulled pork, cole slaw, potato salad, caprese salad, watermelon & feta salad and corn on the cob.  Everyone gobbled it up!

The Ultimate Loaded Potato Salad

I’ve made my fair share of potato salads in the past and I make a pretty good one but THIS ONE. I can’t even. It’s seriously the best one I’ve ever made, I may never make another potato salad again.  It’s not healthy, its not even trying to be healthy, its just potato salad in all its glory goodness.

The Ultimate Loaded Potato Salad

When Tom lived in the city, we used to walk to this little bagel shop called Bagel Rising every weekend morning to get our breakfast/lunch (back when we used to do something called sleep-in).  The bagels were good and the sandwiches were awesome but the potato salad! Holy yum.  After tasting that the first time, I decided to give it a try and see if I could replicate it.  I wasn’t ever able to make it taste exactly like their magic recipe but after this one, I’ll never try again, I think it might be better.  This potato salad is the potato salad of all potato salads, if you make it, you may have people bowing down to you hailing you a god sent from the heavens.

The Ultimate Loaded Potato Salad

Ok, I’ll stop gushing now, I guess you get it. Its good. Make it. Now.

 

WHAT MAKES ME HAPPY:

Happy babies.

BabyCharlie

Some of our best friends had their baby boy last week and he’s SO friggin cute.  It never gets old watching a baby sleep, they always look so peaceful and happy!

(Hope you guys don’t mind me exploiting your baby on here but he better get used it, this kid is gonna be famous some day).

The Ultimate Loaded Potato Salad

Allergy Egg
Meal type Side Dish
Misc Serve Cold

Ingredients

  • 2.5lb yukon gold potatoes (washed & finely diced)
  • 2 tablespoons apple cider vinegar
  • 2 Medium carrots (peeled & roughly cut)
  • 4 scallions (trimmed)
  • 1 1/4 cup mayonnaise
  • 2 tablespoons pickle juice
  • 1/4 cup diced pickles
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon dijon mustard
  • 4-6 slices uncooked bacon

Directions

1. Preheat oven to 425 F. Place bacon slices on a baking pan and bake until crispy (about 10-15 minutes).
2. Remove to a paper towel lined plate and set aside (reserve a tablespoon of drippings for the dressing).
3. Bring a large pot of salted water to a boil. Add potatoes and cook until tender (about 10-15 minutes). When potatoes can be pierced easily with fork, drain into a colander in the sink and toss with apple cider vinegar. Let steam for about 10 minutes.
4. Meanwhile, in a food processor combine carrots, 2 scallions, mayonnaise, pickle juice, pickles, sugar, salt, mustard & a tablespoon of bacon drippings.
5. When potatoes have cooled, transfer to a large bowl. Dice remaining 2 scallions and the bacon and toss with the potatoes. Pour the dressing over the salad and toss to coat well (you may have extra dressing, just use what you need).
6. Cool in the refrigerator before serving.

 

Sun-dried Tomato & Feta Pasta Salad

Sundried Tomato Pasta Salad

Pasta salad season is BAAACK!  I made this a few weeks ago and it was really good so I whipped up another batch for our memorial day BBQ last weekend.  It’s super colorful and flavorful and a little healthier than those pasta salads made with mayonnaise and eggs.  I basically raided the Whole Foods antipasto bar and then added it all together with veggies, feta cheese & a delicious vinaigrette.

Sundried Tomato Pasta Salad

I was using quinoa pasta for this and I was so scared to overcook it that I think I took it out a little early so the pasta was slightly undercooked but the deliciousness in the rest of the salad made up for it, and you’re not going to do that so let’s pretend it never happened…

It’s kind of bothering me how it looks like there is a pound of feta on top of the salad in these photos, I swear I didn’t put that much on! Oh well, too much feta is a problem I don’t mind having.  When I get feta on my salad at restaurants, they always have this super soft creamy crumbled feta but whenever I buy it in the store, it’s so much harder with larger chunks.  Any favorite brands out there that makes a softer crumbled feta?

Sundried Tomato Feta Pasta Salad

Ok, so I didn’t write specific ingredient amounts for this because it was just obnoxious to try to measure things like onions and chopped peppers but the good thing is that quantities don’t really matter.  Put in as much or as little as you like!  Here’s what the salad includes:

•  Tri-Colored pasta (cooked and then shocked under cold water & drained)
•  Sliced sun-dried tomatoes in oil (the ones I used came with roasted garlic)
•  Finely diced red onion
•  Diced multi-colored peppers (red, orange, yellow, green)
•  Chopped marinated artichokes
•  Crumbled feta cheese
•  Your favorite vinaigrette dressing (I made one with balsamic, olive oil, mustard, salt, pepper & maple syrup)

Sundried Tomato Feta Pasta Salad

The perfect summer salad to bring to a cookout or serve on a weeknight alongside some grilled chicken or burgers 🙂

Hope you all have a great weekend!

WHAT MAKES ME HAPPY:

My summer container plantings.

SummerPlantings

We don’t really have any land to use for gardening so I do everything in containers and they always work out really well.  I got all of my summer plantings done this weekend, it feels good to get them done.  I did 3 containers of flowers, 1 container of peppers, 1 container of mint (because it always takes over everything anyways) and then another container with basil, chives & parsley.  Can’t wait to get some ripe juicy tomatoes so we can enjoy some of that fresh basil!  I also want to make up a big batch of iced tea with fresh mint! yum!

 

 

Beet, Tomato & Gorgonzola Salad

Beet, Tomato & Gorgonzola Salad

Happy Friday! Wow, is it really Friday already?? On one hand I love how the weeks are flying by because that means we get to the weekend quicker but on the other hand, I have so much work to get done, I feel like there aren’t enough hours in the day.  I’m at this point where I feel like I should probably hire someone to help me out with my design projects but I’m so incredibly busy, the thought of spending time to find someone and get them ramped up stresses me out even more.  I also have troubles relinquishing control over things, I know that if I do it myself I will be happy with the quality of the projects.  I would love to find someone that I could partner with and trust handing design projects off to.  SO, if you happen to be a talented graphic designer with packaging design experience, shoot me a line! I need a partner in crime!

ANYwho, let’s talk about this delicious little salad shall we?

Beet, Tomato & Gorgonzola Salad

I can’t wait until I can get my hands on some sweet juicy summer tomatoes.  Until then, I’m making do with these cherry tomatoes.  I threw together this quick salad using beets, tomatoes and gorgonzola.  Actually, that’s a lie, I used blue cheese but gorgonzola sounds so much better in the recipe title so let’s just go with that…

BeetTomatoSalad2

I’ve been buying these balsamic-infused prepared beets at the store, they are fantastic in salads!  I’m probably paying up the bum for them compared to what I would pay if I roasted my own but I don’t have the luxury of extra time these days (see above).

Beet, Tomato & Gorgonzola Salad

This is a super simple side dish. Just throw together some sliced cherry tomatoes, diced cooked beets and crumbled blue cheese.  Dress with your favorite balsamic vinaigrette.  I made a dressing using olive oil, balsamic vinegar, whole grain mustard and a dash of maple syrup.  If you don’t have any blue cheese, this salad would be great with feta or goat cheese as well.

Beet, Tomato & Gorgonzola Salad

I heard we’re going to get some warm summer weather this weekend, WOOOHOOO! Can’t wait to whip out the flip floppers! Happy weekend!

 

WHAT MAKES ME HAPPY:

The most gorgeous signs of spring everyfreakingwhere!

SpringBloomsBlue sky, green grass, purple flowers, yellow bushes, white and pink trees, white fluffy clouds, birds singing, baseball games, I don’t even know if I can handle my love for spring right now! I think my head might burst.

No, really, my allergies are horrible 🙂 But its SO worth it!

 

 

 

 

 

Lemon Poppyseed Detox Salad

Lemon Poppyseed Detox Salad

You know you’ve been eating too much bad food on vacation when you start CRAVING vegetables.  Like lettuce, and broccoli, and tomatoes, you see them and crave them like you might crave a bag of chips. My body was telling me, get some of those things in me, NOW!  It is so incredibly difficult to eat healthy while you’re traveling.  I’m not making excuses because its very possible to do so, I’m just saying that I have a hard time with it.  When you’re in an airport, often the “healthy” items have been sitting and browning for so long, you’d rather eat a cardboard box than that smelly iceberg lettuce.  So you end up a the Mexican place and order a burrito bowl and eat the whole thing and then your stomach hates you. So, after a few days of episodes like this, I decided to listen to my body and made a huge salad for dinner our first night home.

Lemon Poppyseed Detox Salad

You can really add anything to this salad, I’m giving you the recipe for the lemon poppyseed dressing below.  For ours, I chopped up some spinach, apples, broccoli, tomatoes, onions, avocado, dried cranberries and sunflower seeds.

Lemon Poppyseed Detox Salad

I also cooked off a few lobster tails to serve on top, but I didn’t put that in the photos because I didn’t want to make you too jealous.  By the way – lobster tails are totally a rip off, just buy the whole damn lobster.

Lemon Poppyseed Detox Salad

Ok, have we seen enough green yet? No? Ok, here you go…

LemonPoppyseedDetoxSalad5

Now go eat em!!

 

WHAT MAKES ME HAPPY:

Being sore from a workout.

I’m soooo friggin sore from our workout yesterday.  Being sore isn’t necessarily fun but it gives me a sense of accomplishment and I have these visions of my muscles actually repairing themselves and making me stronger.  Ok YES it hurts to sit on the toilet and I can’t walk down stairs right now but hey, no pain no gain right??

Lemon Poppyseed Dressing

Dietary Vegetarian
Meal type Condiment
Misc Serve Cold

Ingredients

  • 1 Medium lemon (juiced)
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon stone ground mustard
  • 1 teaspoon honey
  • salt & pepper (to taste)
  • 1 teaspoon poppy seeds

Directions

1. Mix together all of the ingredients (except poppy seeds) in a blender or with a whisk.
2. Stir in the poppy seeds and pour over your favorite salad. Garnish with more poppy seeds.

 

 

 

Grilled Peach & Goat Cheese Orzo Salad

Grilled Peach & Goat Cheese Orzo Salad

Holy Crapper, today is messing with my MIND!  It’s 60 degrees out right now with a chill in the air that is TOTALLY making it feel like fall.  I went down to make myself lunch and found myself craving soup and comfort food.  AHH, I’m not ready for summer to be over yet!! I had to keep checking the calendar. It’s July 26th Mai-Lis. Repeat after me, it’s only July 26th.  Your summer is not over yet, flip flops are still the footwear of choice and you still have a handful of amazing beach days left!

Grilled Peach & Goat Cheese Orzo Salad

People need to just chill out with the fall clothes and back-to-school displays, can we please just enjoy our summer without skipping ahead a few months?  We only have 3 real summer months here, and now they want to tell me that fall is upon us when its only halfway over? UM NO! Not fair!

Grilled Peach & Goat Cheese Orzo Salad

Well, if you’re one of those ready to whip out the pumpkin spice and apple cider, you can just leave now.  We will have plenty of time for that when it’s ACTUALLY fall.  For now, over here at A Sunshiny Day, we’re going to live in reality and talk about warm summer nights and foods like grilled peaches and pasta salad.

Grilled Peach & Goat Cheese Orzo Salad

This was another salad that I made for the party this weekend, and another salad that I have about 20 pounds of sitting in my fridge right now.  I’m trying but there’s only so much pasta salad you can eat in one week!  Even if it is a friggin’ delicious salad with sweet grilled peaches, goat cheese and peach vinaigrette.

Grilled Peach & Goat Cheese Orzo Salad

Enjoy!  Oh – and happy SUMMER! YAY!!!

 

WHAT MAKES ME HAPPY:

Fresh warm towels.

warmtowel

One of the awesome things that came along with Tom when we moved in together 4 years ago was this towel warmer.  It’s so awesome on cold days to grab a nice warm towel for your shower.  Kind of crazy that just a few days ago I was taking ice cold showers to cool off and now I’m talking about cozy warm towels, but hey – that’s what you get living in New England.  Warm towels make it all better 🙂

Grilled Peach & Goat Cheese Orzo Salad

Serves 10-12
Allergy Milk
Meal type Salad, Side Dish
Misc Serve Cold
Occasion Barbecue, Casual Party

Ingredients

salad

  • 4 Large peaches
  • 1lb orzo (cooked & chilled)
  • 1 cup cherry tomatoes (diced)
  • 1/2 cup green onions (diced)
  • 1/2 cup crumbled goat cheese
  • fresh basil (for garnish)

dressing

  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1 tablespoon honey
  • salt & pepper

Directions

1. Heat the grill to medium-high heat. Slice the peaches in half and remove the pits. Lightly spray the peaches with oil and grill for a few minutes until nicely charred.
2. Place a half of one peach in a blender or food processor. Add the other dressing ingredients and blend until smooth.
3. Chop the remaining grilled peaches and toss with the salad ingredients. Pour the dressing over the salad and stir to coat evenly. Serve with more crumbled goat cheese and fresh basil.

 

 

 

 

 

Creamy Broccoli & Blueberry Salad

Creamy Broccoli & Blueberry Salad

Sorry, I have complete writers block right now. Ok, I’m not a writer, I have blogger blabber mouth block right now.  Nothing new going on right now, just working and plugging along another week looking forward to the weekend.  SO, since we’re already looking forward to next weekend, let’s do a quick look back to last weekend.  And our party. And this salad.

Creamy Broccoli & Blueberry Salad

Last year, when we threw our summer party we had like 10 people that said they were coming.  So I planned for 20 and made a ton of fixings for Tacos including carnitas, steak, shrimp, veggies, cheese, guacamole, salsa, PLUS something like 3 side salads.  The 10 people turned into 40 and we flew through the food like it was nothing.  The poor late arrivals had a few scraps of veggies and tortillas to pick from.  SO, I figured I would learn my lesson this year and plan for a crowd.  So I made 7 pounds of pulled pork, bought burgers & sausage, and then made cornbread, potato salad, pasta salad & this broccoli salad.  Let’s just say that I overshot it a little and our fridge is still FULL of leftovers.

Creamy Broccoli & Blueberry Salad

You know what?  I’m completely OK with it, because this salad is delicious!  Creamy broccoli and juicy blueberries with a nice little crisp from the sunflower seeds.  The perfect side for a summer BBQ!

I warn you if you make this – the recipe is geared for a crowd.  You may want to cut it in half if you’re just serving a few people.

Enjoy!

 

WHAT MAKES ME HAPPY:

Our new mailbox!

mailbox

I’ve been wanting this mailbox for SOOOO long!  I know, I’m old.  You realize you’re grown up when you start flipping over things like pretty mailboxes instead of American Dolls or super soakers (the best!).

If you’ve spent any time in coastal towns in Massachusetts, you’ve probably seen these mailboxes everywhere.  They usually have some sort of golden fish or shell or anchor or something, they are just so cute!  I held off for a while because they are a little pricey, but when I realized that the thought wasn’t passing and I was STILL thinking about the damn mailbox, I decided to splurge and just get it.  I LOVE it!  It puts a smile on my face every time I walk into our house 🙂

Creamy Broccoli & Blueberry Salad

Allergy Milk
Meal type Salad, Side Dish
Misc Pre-preparable, Serve Cold
Occasion Barbecue, Casual Party

Ingredients

salad

  • 20oz broccoli (finely diced)
  • 1/2 Medium red onion (finely diced)
  • 1/2 cup roasted unsalted sunflower seeds
  • 1/2 pint blueberries
  • 1/2 cup shredded cheese

dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon sugar
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon whole grain mustard
  • salt & pepper (to taste)

Directions

1. Mix all of the dressing ingredients together in a bowl until combined well and set aside.
2. In a large bowl stir together the broccoli, red onion, sunflower seeds, blueberries & shredded cheese. Pour the dressing over the salad and toss to coat well. Keep refrigerated for 2-5 hours before serving to let the flavors meld.

 

 

 

Avocado Hummus Egg Salad & A Quick Look Inside My Fridge…

Avocado Hummus Egg Salad

Holy mother of all hot days.  Yes, I realize that most of the country deals with these temperatures all summer long, but up here in Boston where some of us (cough, cough) don’t have air conditioning, 95 degree days are pure torture.  95% of the year, the cool ocean breezes are enough to cool down the house but then there are those days. Like today. When its 95 degrees. And there is no breeze. And I want to die.

I’m currently sitting on our first floor at the kitchen table since its a balmy 88 degrees instead of the 92 degrees in my office.  I have a fan blasting me in the face and an ice pack on my feet and I still feel like the movement of my fingers on the keyboard is making me sweat.

Avocado Hummus Egg Salad

We’re supposed to have another repeat tomorrow so I might have to go to Starbucks to “get a coffee” and stick around like, I don’t know…ALL DAY.  I know what you’re thinking, “Stop complaining and go buy an air conditioner.”  Oh believe me, I would, but we have those wonderful crank windows that air conditioners don’t work with.  We’ve done some scheming about getting a room unit and creating some sort of plexiglass contraption for the vent but then we’d also have to deal with the wonderful fact that our bedroom doesn’t have a door, and well… yah. I guess you can see why nothing has happened yet.

Ok, I’m done complaining.  On to some food…

You may have seen this one as my lunch on WIAW last week but I figured I’d give it a little extra shout out because it was super easy, and healthy, and delicious.  I simply made some hard boiled eggs in the morning and then for lunch I mashed them up with some ripe avocado, garlic hummus, salt and pepper and then drizzled with a little dressing.

Avocado Hummus Egg Salad

It was delicious on its own as a salad or you could make a sandwich or wrap out of it.  The creaminess of the hummus & avocado was so good, you didn’t even miss the mayonnaise! BTW – totally loving Tessemae’s Dressings.  I knew it was a good sign when I saw them on ice at the store. Its always good when you have real ingredients that can spoil!  Sounds kinda crazy but a good rule of thumb is to go for the stuff that can spoil.  If it doesn’t spoil, there’s probably some scary ingredient keeping it from spoiling.

A LOOK INSIDE MY FRIDGE…

Am I the only one with a weird fridge peeping obsession?  A few years ago I came across this project that a photographer had done where he photographed a ton of people’s refrigerators.  I don’t know why but I was strangely intrigued by the photos and found myself going through each one examining every single item in each fridge.  Whenever I see an article about “What’s in So and So’s fridge” I get all excited to see it.  Everyone has such different tastes and families and habits, its really interesting to see what people have in their fridge.

Well, if there are any other fridge peepers out there, here’s a look inside our fridge:

fridge1

This happened to be after a trip to the Farmer’s Market but its a pretty typical look inside our fridge.  Staples usually include eggs, almond milk, onions, garlic, spicy pickles, half & half, egg whites, guacamole, hummus, cut peppers, shredded cheese, fruit, baby spinach, kale and of course hundreds of condiments.

fridge2

The fridge door is a little crazy since this is where we store all the random stuff.  Dressings, nut butters, maple syrup, chopped garlic, sauces, butter…

fridge3

I bought a huge bag of peas at the market and they are SO good, I’ve just been eating them raw but I’m hoping to make something delicious with them later this week (stay tuned).

fridge4

The crisper is full of spinach, peppers, radishes, cauliflower, strawberries, blueberries, peaches & cantaloupe.  I also picked up a bunch of beets which I’ll be juicing later this week with some fresh fruit.

What are some of the staples you always have to have in your fridge??

 

 

{Healthy} Coconut “Ambrosia” Salad

{Healthier} Coconut "Ambrosia" Salad

 AMBROSIA.  I can’t figure out whether that’s a beautiful word or one that conjures up images of a sickly sweet salad filled with canned fruit served alongside some spam & olive loaf.  Well, for the case of this post, let’s lean more towards just a beautiful word because it doesn’t really have anything in common with a traditional ambrosia salad other than the fact that it has fruit and it’s creamy.

{Healthier} Coconut Ambrosia Salad

I made some coconut whipped cream a few days ago to serve with some of KARI’S AMAZING BANANA CAKE, so I had some leftover in the fridge.  As a snack yesterday I ate some with some fruit and granola and the flavors were so good I thought it deserved to become an actual salad. With a post. And a recipe.  Ok, maybe not a recipe because its just too damn easy.

{Healthier} Coconut Ambrosia Salad

You can use whatever fruit you have on hand, I used mango, grapes & blueberries.  You could use pears, apples, oranges, strawberries, raspberries, peaches anything your little heart desires.

{Healthier} Coconut Ambrosia Salad

So it took me a while to finally make some of this coconut whipped cream everyone is talking about.  I’ve been wanting to try it for a while but I guess I don’t eat a lot of stuff that deserves whipped cream.  My desserts usually consist of a few pieces of dark chocolate and unfortunately that doesn’t really scream whipped cream.  If you haven’t heard of it, you basically just whip some coconut cream (that solid stuff on the top of coconut milk) until its all creamy and whipped.  You can follow this recipe.

{Healthier} Coconut Ambrosia Salad

This would make a fantastic snack, breakfast or even dessert.

So I’m not going to post a recipe because this is seriously ALL YOU DO:

•  Make coconut whipped cream

•  Cut up fruit and mix it together in a bowl

•  Stir fruit with coconut whipped cream and shredded coconut

•  Top with granola (optional)

Enjoy!

 

WHAT MAKES ME HAPPY:

Iced coffee highs.

coffee

I would be in trouble if I had a morning commute that went by a Starbucks.  I absolutely love iced coffee in the summer but have yet to master the art of making a good one at home.  They totally have more caffeine in them right?  After I have an iced coffee, I’m ready to conquer the world.  I was literally bouncing in my chair while I was working this morning, I got SO much done.  We used to have this little coffee shop near my college that made these iced coffees called Chipi’s that basically tasted like melted coffee ice cream with 50 times the amount of caffeine of a regular coffee, mixed with a little crack, oh and did I mention caffeine?  I don’t do drugs but I actually felt that I was under the influence after one of those,  I’m pretty sure I could actually walk up walls after drinking a Chipi.  I still have no idea what’s in them but I’m pretty sure I don’t want to know.