At the beginning of this summer, I had one of the best salads of my life at American Flatbread in Los Alamos, CA.
It was an heirloom tomato salad with freshly shelled fava beans, baby lettuces, burrata cheese, and some flavorful herb oil. It is something I will forever try to recreate!
Make a simpler, yet similar, salad at home this summer using heirloom tomatoes, sliced fresh mozzarella & fresh basil leaves, drizzled with extra virgin olive oil and good quality balsamic vinegar. Finish off with some freshly ground black pepper. YUM.
When most of us think of snacks, we think of chips, cookies, crackers, and other processed foods. But fruits & vegetables can make delicious snacks as well, and especially in the summer there are endless options. One of my favorites is blueberries, which you can pop in your mouth like M&M's minus the guilt. Blueberries are among the most low-calorie & high-fiber fruits....and they are jam packed with beneficial nutrients. So next time you have a snack attack, reach for some locally grown blueberries, which are in peak season this month. Yum!
1 stick butter (or try Earth Balance sticks - more heart-healthy!) at room temp
1/2 cup peanut butter - any kind at room temp
1 cup dark brown sugar
1/4 cup white sugar
2 tbsp honey or molasses
2 eggs at room temp
1 tsp vanilla
1 cup whole wheat flour
3/4 cup all purpose flour
1 tsp baking soda
1/4 tsp salt (if using unsalted PB then use 1/2 tsp)
2 cups oats
2 cups chocolate chips
1/2 cup golden raisins (optional)
1/4 cup sugar (for exterior of cookies)
Preheat oven to 350. In an electric mixer, beat butter & peanut butter together. Add sugars & vanilla and beat until creamed together. Add the eggs one at a time, making sure each egg incorporates into the batter. In a separate bowl, combine flours, baking soda, and salt. Slowly beat flour mixture into wet mixture, scraping down sides with a spatula if necessary to make sure mixture is fully combined. With a wooden spoon, mix in oats, chocolate chips, and raisins (if using).
Put extra sugar on a small plate or in a bowl. Scoop balls of dough from the bowl and roll in the sugar so the outside of the cookie will be coated in sugar. Place sugared balls of dough on ungreased cookie sheet and bake for 8-12 minutes. Let cool on pan for 2-3 minutes, then transfer to cooling rack or paper towels to cool completely.
Note: Sometimes I set the timer for 5 min, then press the cookies down a bit with a fork so they turn out to be a better shape & texture.
Meels is my nickname and meals are my passion, so my friends call me Healthy Meels. In Spring 2010, the Healthy Meels blog will become Eating Made Easy, a site that will remove confusion & add joy to your eating routine. Stay tuned!!