Here’s your solution for those crunchy cravings: Homemade Vanilla Almond Granola. Manufactures tend to sneak in tons of extra sugar into granola and granola bars alike, but with this recipe you can outsmart that ingredient list with your own spin! This healthier alternative goes great atop greek yogurt to add an extra yummy crunch. Or, simply add milk for a healthy take on cereal! Better yet, just eat it by the handful for a quick afternoon snack. Don’t shy away from this recipe if you’ve never taken a crack at making granola – if you only slightly know your way around the kitchen you’ll definitely be able to make this recipe! Happy baking!
Vanilla Almond Granola
- 2 and 1/2 cups (200g) old-fashioned rolled oats
- 3/4 cup (100g) slivered almonds1
- 1/2 teaspoon ground cinnamon
- pinch salt (about 1/8 teaspoon)
- 1/2 cup (120ml) pure maple syrup
- 1/4 cup (60ml) melted coconut oil
- 1/4 teaspoon almond extract
- 1 Tablespoon vanilla extract (yes, Tablespoon)
For detailed instructions for this recipe and more, visit the original recipe on Sally’s Baking Addiction. For even more healthy versions of your favorite recipes, check out their Facebook, Twitter and Pinterest.
If you’ve been to the farmer’s market lately you may have noticed the oodles of peaches in stock – you don’t have to be from Georgia to know that it’s peach season! There’s not much better than having a juicy peach on a summer’s day to satisfy a craving for something sweet. I’m all for eating seasonally, so this recipe takes advantage of the summer’s harvest! By adding in peach salsa you can amp up a so-so dish with just a little bit of extra effort. Try it atop grilled chicken or as a side to a main course. Or, just serve it as an appetizer with chips for your next dinner party! If you’ve made any type of salsa or bruschetta before, you’ll already be familiar with the prep. Set aside 20 minutes to devote to making the salsa and you’ll be well on your way to enjoying a new favorite!
Fresh Peach Salsa
- 1 lb tomatoes, diced
- 1 bell pepper (4 oz), seeded and finely diced
- 2 jalapenos, seeded and finely diced
- 1 medium onion, finely diced
- 1 1/2 lbs peaches, diced
- 1/2 bunch cilantro, chopped
- 2 Tbsp lime juice
- 1 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper or to taste
Find detailed directions for this recipe and more on Natasha’s Kitchen. Want even more healthy recipes from Natasha’s Kitchen? You can find many more healthy eats from Natasha’s Kitchen on Facebook, Pinterest and Twitter.
Stuck in a salad rut? Don’t let your salad be drab – shake up your summer salad routine with season specific ingredients! Strawberries and avocados make great salad toppers, but really what makes this recipe a stand-out is the poppyseed dressing and it’s bold taste. If you haven’t made your own salad dressing before, don’t let a lack of experience scare you away from trying it out! It’ll only take a few extra minutes of preparation, just be sure to season to taste. Need more protein? Add in some chicken! As always, feel free to customize this recipe to fit your tastebuds and share what works best for you! Happy Friday!
Avocado Strawberry Spinach Salad With Poppyseed Dressing
For the salad:
- 6 cups fresh baby spinach
- 1 pint strawberries, hulled and sliced
- 1 avocado, diced (or you can double this to 2 avocados!)
- 4 ounces crumbled gorgonzola or blue cheese
- 1/4 cup sliced almonds, toasted
- half a small red onion, thinly sliced
- poppyseed dressing (recipe below)
For the poppyseed dressing:
- 1/2 cup avocado oil (or any oil, such as olive oil)
- 3 Tablespoons apple cider vinegar
- 2 Tbsp. honey
- 1 Tbsp. poppy seeds
- pinch of ground dry mustard (optional)
- salt and pepper
This recipe was originally published on Gimme Some Oven, check out their site to find detailed instructions on how to toss up this summer salad.
Ali, of the blog Gimme Some Oven strives to make recipes that are quick, enjoyable by all and fun to prepare. All of the blog’s recipes are simple and delicious–the perfect solution for busy families that want to make healthy meals a priority. For more from Ali and Gimme Some Oven, connect with her on Facebook, Twitter, and Pinterest.
Cool off with a naturally gluten-free and vegan smoothie that also features this year’s starring superfood ingredient: matcha. If you’re a little cautious to try matcha, this is a great way to be introduced to the green tea’s powerful antioxidant benefits. Paired with coconut in this smoothie, the matcha finds a great balance in taste and texture. If you’re not already on the matcha bandwagon, you may surprise yourself in not only loving the endless health benefits of the green tea but also the taste. With only one teaspoon of matcha, it already has 60 times the antioxidants than a comparable amount of spinach leaves. Now that’s what I call a super food! Serving more than two? Be sure to double or triple this recipe to suit your summertime entertaining needs. Enjoy and happy summer!
Coconut Vanilla Matcha Smoothie
- 14 oz. can light coconut milk
- 1 ripe banana
- 1 cup pineapple (fresh or frozen)
- 2-3 tsp. matcha
- 1 Tbsp. vanilla extract
- 2 Tbsp. agave (or maple syrup, honey, etc)
- Small handful ice
For detailed directions on how to prepare this smoothie, you can find the original recipe on The Garden Grazer.
Kaitlin, of the blog The Garden Grazer is a self proclaimed vegetable enthusiast who enjoys making recipes that complement her passion for veggies. Her blog features recipes that are a creative and delicious take on eating fresh. For more from Kaitlin and all things The Garden Grazer, connect with her on Twitter, Facebook and Pinterest.
The arrival of mid-July means that humid and hazy days have once again become the norm. Cool off with a bowl of Strawberry Coconut soup! It’s so luxuriously delicious that it could almost be served as a dessert. This recipe is healthy and excellent way to use those ripe and juicy strawberries you just purchased from your local Farmer’s Market! As an added bonus, you’ll only need 5 minutes and a blender on hand to prepare. Simply add all the ingredients listed below in your blender and your soup is practically finished! Depending on how thick or thin you prefer your soup, blend in extra yogurt to add thickness to the soup or more orange juice to make thin it out a bit. The soup can be served immediately after it is blended set it in the fridge for about 2 hours to chill. Enjoy and happy cooking!
Chilled Strawberry Coconut Soup
- 2 pounds strawberries (approx. 2 3/4 pints)
- 1 cup vanilla yogurt
- 1/2 cup orange juice
- 1 tablespoon lemon juice
- 3 -4 tablespoons sugar
- 1/3 -1/2 cup coconut cream from can of full fat coconut milk* (optional)
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- orange zest
- whipped cream
This recipe was originally published by Jen of the delightful blog Carlsbad Cravings. Head on over to the website to find the original recipe and detailed instructions for preparation! Want more? Follow their lovely recipes and updates on social media: Facebook, Twitter, and Pinterest.
The following recipe is one of my all-time fresh summer favorites. A caprese sandwich is composed of just a few ingredients stacked as high as you desire. The classic combination of fresh mozzarella, tomatoes and basil complement each other to shake up the normal meat, cheese and bread routine. It’s best enjoyed on a sunny day’s picnic or to brighten up a hum-drum day at the office. You can also try this yummy combo sans bread as a lovely summer salad! Just add in some spinach and a balsamic vinaigrette and you’ll be good to go. Enjoy as always!
- ½ loaf of bread, sliced (I used olive bread in this picture)
- ½ ball of fresh mozarella, sliced into rounds
- 1 tomato, sliced into rounds
- fresh basil leaves
- salt and pepper, to taste
- pesto, to taste
For more seasonal and health oriented recipes like this one, visit Eat Thrive Grow, where the original recipe was published. You can find detailed directions for this recipe and other on Eat Thrive Grow as well. Follow the blog on Facebook, Twitter, Pinterest and Instagram for daily updates and healthy eats.
Add some sunshine to your day! Once you taste this tropical smoothie, you’ll be immediately transported to sunny days by the ocean. More than anything, in the summer I crave tropical fruit that’s so fresh that it could’ve been plucked from the vine that morning! Eating fresh means eating seasonally right? You’ll find that the ingredients for this smoothie are fresh and ready to be blended into a tropical concoction! Enjoy poolside or indoors to perk up a gloomy day.
Tropical Sunshine Smoothie
- 2 cups frozen mango cubes
- 1 cup frozen pineapple chunks
- 1 ripe banana
- 1/4 cup orange juice
- 1 cup water
- 1/4 cup plain Greek yogurt
- 1/4 teaspoon coconut extract