Quick Lunch Series: Cherry and Avocado Salad

It’s what’s for lunch tomorrow🙂

Fly 'n Cook

Cherry is the name so far, and I am on a roll snagging cherries from the groceries and trying new recipes while I can before they run out!

Here is an easy recipe for that office day meal.

CherrySalad

Ingredients:

2 cups fresh baby spinach
1/2 cup pitted fresh cherries
1-2 tbsp walnuts ( or use slivered almonds)
1-2 tbsp sliced red onion
1/2 avocado, diced
a few roasted coconut slices

Dressing:

1-2 tbsp olive oil
1 tsp lemon juice
1 tsp while wine vinegar
salt
fresh ground pepper

Layer a bed of spinach. Add sliced and pitted cherries, nuts, red onion and avocado. Top with some roasted coconut slices.

Drizzle dressing as desired before serving or enjoying for a refreshing office day lunch!

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Savory Sun Dried Tomato, Kalamata Olive and Jalapeno Bread

I have been wanting to try this bread for sometime. While I was reluctant to turn on the oven considering the temperatures, I am glad  I finally did recently…

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The only change I made to the original recipe, is to add 1 chopped jalapeno and reduce the cheese in the recipe.

It’s savory, fun and delicious with some soup for that office day meal!

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Go here for the recipe.

Enjoy!

Links:

Check out A Soup A Week for some delicious soup recipes!

Zucchini, Yes!

Patio Garden 2016

I haven’t really had too much time to focus on my patio garden this year, all though I did buy some plants back in May. While some died even before I had a chance to plant them, my best plant this year is Zucchini! Yes! Right now I see three growing …

I have a tomato plant with four growing tomatoes, although either birds or squirrels are biting into them😦

And herbs are great!

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Watermelon Gazpacho

The perfect meal for a hot and humid summer day!

If that is not enough… check out this:
https://flyncook.wordpress.com/2015/05/30/just-add-ice/

Fly 'n Cook

The weather lately has been unbearable. With heat indices above a 100 degrees Fahrenheit, I have been going from underground garage to underground garage and stepping out only minimally on a as-needed basis. I did step out last weekend to see some lotus really early in the morning before they shut due to the heat.

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Glorious views! It was a delightful hike with some excellent company.

But believe me, when I say, that the heat has been oppressive and Gazpacho is the perfect office day lunch. Here’s how I made mine:

Ingredients:
1/4 watermelon cut and frozen
1/4 red pepper chopped and frozen
1 jalapeno cut
1 garlic clove peeled
1/4 cucumber finely chopped
a little finely chopped red onion
3-4 mini heirloom locally grown tomatoes finely chopped
a little cilantro finely chopped
some lemon juice (optional)
salt and fresh ground pepper to taste

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Blend frozen watermelon, red pepper, jalapeno…

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Cherry Tahini Coconut Popsicles with Chocolate Drizzle (Vegan, Gluten-Free, Refined Sugar-Free)

Tahini, I wondered, when I first saw this.

Made these, this past weekend. Soooo good…

Not too sweet, if you like things sweet you might need to add more maple syrup.

Feeding Your Beauty

tahini cherry coconut popsicles

I love hot weather. I love hot weather food. A heat wave is the perfect excuse to subsist on cold smoothies, fruit, nice cream, and plenty of popsicles. Ok, and maybe a fresh salad or two. These Cherry Tahini popsicles are grown-up popsicles. Sophisticated flavors, a drizzle of dark chocolate, and a sprinkle of coconut shreds takes these into the gourmet category of frozen treats.

cherry chocolate tahini popsicleDon’t tell my daughter, though, because she thought these were just right for a three year old, even though I made her favorite strawberry banana smoothie pops. We’ve already discussed how my food always looks better though, right? Even if we are eating the same thing.

I love that these dairy free pops are subtly sweetened with just a little maple syrup, as the homemade coconut milk is naturally sweet, not to mention ultra creamy. The tahini adds an exotic touch, and if you remember…

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It’s Popsicle Week: Cardamon flavored Mango Popsicle

Now that summer is officially here, the heat is on. With highs in the upper 80’s or mid 90’s,  I have been craving cooler stuff such as ice cream.

Last year I tried some of the Popsicle from Wit & Vinegar’s Popsicle Week. As it happens this week is Popsicle Week!

This year I am trying some of mine as well as some from past Popsicle Week recipes.  Here are a couple I have tried this week that were so good!

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 Cardamon flavored Mango Popsicle:

1 cup lite coconut milk (or use Almond milk)
1.25 cups mango pulp or lightly blended mango (I left mine chunky)
1/4 cup white chocolate bits
a drizzle of lemon juice
a dash of cardamon

Bring the coconut milk to boil and add white chocolate bits. Warm until the chocolate melts. Mix well. Meanwhile lightly process the mango if using diced mango until blended into small bits. Mix in the milk mixture. Add cardamon and mix well.

Pour into Popsicle molds and refrigerate for four hours.

When ready to serve, eat them as is or melt some dark chocolate and dip the end of  the Popsicle in it. Then roll it in some grated coconut. Enjoy!

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I also tried these cherry flavored Popsicle from here.

Pistachio Dipped Cherry and White Chocolate Pops

1 cup almond or lite coconut milk
1.25 cups cherries, pitted
1/4 cup white chocolate

Bring the coconut milk to boil and add white chocolate bits. Warm until the chocolate melts. Mix well. Meanwhile lightly process the cherries into bits. Add to the milk mixture and mix well.

Pour into Popsicle molds and refrigerate for four hours.

Just before serving, optionally melt some white chocolate, and dip the Popsicle in it. Next roll it in some pistachio bits. Enjoy!

See Also:

Cherry, Dark Chocolate, and Coffee Popsicle
Cherry, Almond and  Dark Chocolate Bark
Cherry Swirl with Dark Chocolate and Cherry Bits

Cherry, Almond and Dark Chocolate Bark

Yummy!

Although I planned to make these mango barks, instead I decided to try the cherry bark sans the coffee,  using the ingredients I used in my Cherry and Dark Chocolate Popsicle not the least because I had plenty of ripe cherries and dark chocolate!

Fly 'n Cook

Recently, I came across this blog: Wit and Vinegar and quite propitiously Popsicle Week just came to an end with varied Popsicle recipes.

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Here is one of my favorite I’ve tried so far. As always, I adapted using ingredients in my pantry.

Ingredients:

3/4 cup coconut milk
3/4 cup pitted cherries
6 tbsp unsweetened coffee
2 tbsp maple syrup
1 tsp vanilla extract
a dash of salt
2 squares of dark chocolate cut to bits

Process coconut milk, unsweetened coffee, vanilla extract, maple syrup and salt in a food processor. Transfer to a freezer safe dish. Add dark chocolate bits and cherry bits. Freeze for 45 minutes to an hour.

Once the mixture is thickened, scoop and transfer to Popsicle molds. Freeze for 3-4 hours to allow the molds to set. When ready to eat or serve, dip molds in hot water for a few seconds to allow the popsicle…

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