Strawberry Corn Salad

I am about to rock your world.

If you are a sweet and salty combo person, this salad is for you.

And if you're not, that's just sad....cause this salad is one of the best I have ever had in my whole little life.

I know salad 'recipes' can be boring and blah blah blah, but I really couldn't resist sharing this one I just whipped up! 

Strawberry Corn Salad

2 cups strawberries, sliced

1 cup corn, fresh or frozen, lightly seasoned with salt and pepper (trust me!)

1/4 cup pecans, candied with 1 Tbsp. sugar

1/2 cup gorgonzola cheese

1 Avocado, cubed (optional- I didn't do this, but I'm dreaming about how amazing it would be)

Combine everything in a bowl and eat!

I hope you enjoy it as much as I did! 

Blueberry Cheesecake Mousse Dip

It's hot here.

When it's hot, we eat ice cream.

I made this bad boy last night:

-Oreo
-Whoopie pie ice cream
-Hot fudge sauce
-Kit kats
-Cookies and Cream ice cream
-Hot fudge sauce
-Oreo
-Cool Whip

Yeah. Can we say waist buster? But let me tell you- If you're gonna bust, what better way to do it? It was SO GOOD. And that's an understatement.

But sometimes, sometimes, you want something different- like blueberry cheesecake! Light, fluffy blueberry cheesecake mousse is even better. Because you can dip things in it, like strawberries, graham crackers, and spoons.

Fruit Cheesecake Mousse Dip

-4 oz. low fat cream cheese
-1 cup powdered sugar
-1 tsp. vanilla
-1/2 of 8 oz. container fat free Cool Whip
-1/2 Cup frozen blueberries, thawed

In an electric mixer on high, beat cream cheese and vanilla.
On low, slowly add in powdered sugar. Gradually turn up to high and beat really well until smooth.
Add in Blueberries, mixing on high.
Fold in Cool whip.

You could also make this with frozen strawberries, or any frozen fruit actually!

So good!

Moroccan Tomato Salad

I somehow had a zillion tomatoes in my fridge from when I went shopping last week, and for whatever reason, I bought more when I went shopping today.


I was looking for a way to use them up, and with a little inspiration and creativity, came up with this salad. Wow.


It has so much flavor and depth, yet is so light and refreshing. Perfect for summer!


Morrocan Tomato Salad


4-5 medium tomatoes
2 green onions
1/4 Tsp. curry powder
Dash of cumin
1/4- 1/2 Tsp. dill
1/2 Tsp. dried parsley
1 Tsp. olive oil
Salt
Pepper


Wash tomatoes, and cut in half. Cut each half into even slices.
In a bowl big enough to toss salad in, add chopped green onions, and all the spices.
Drizzle with olive oil and add salt and pepper to taste.
Toss very well.


You can add more or less of any of the spices...I added more dill than is written here. I love me some dill.

Enjoy!

Cucumber Avocado Summer Soup

Yesterday was a bad day for my waistline.

We went to my parents for Easter dinner and my mother and I cooked A TON of food. Literally. We could have fed an army. And that was before we pulled out the desserts.

I was sooo full, I couldn't stand, I couldn't sit, I couldn't lay down...

I swore off food, forever. Again.

So if you're feeling a little.........large........today, make this soup when you get hungry, if you ever eat again.

It's nice and light, and makes you dream of summer, and being skinny again. Plus it's super healthy! 100% raw, vegan, easy, and SOOO yummy!!

Cucumber Avacado Soup

• 1 Large, european cucumber. You don't have to peel it unless you are using a regular cucumber that is waxy.
• 2 Small avocado
• 1/4 Cup Lime or Lemon juice
• 3/4 Cup water
• 1 tsp. sea salt
• 1/2 tsp. pepper
• 1/4-1/2 tsp. dill
• 1/2 tsp. chili powder ( I used more, so it had a good kick)
• Goat cheese, or feta cheese for garnish

Roughly chop up cucumber and avocados.

Throw in the blender with water, juice, and spices. 

Blend until completely smooth.

Add more or less of the spices according to your taste preferences.

Enjoy!

Avocado Egg White Salad

I'm too tired to write about anything special.


So sorry.




After a long day of cleaning, unpacking, getting the baby back on her schedule, cooking and all the other 'home from vacation stuff', I just want to do nothing except be in my pj's, watching American Idol. And I'm doing exactly that.


Although vacation is nice, and we had the best time in the universe in gorgeous, sunny North Carolina, It's nice to be home cooking in my own kitchen, doing laundry in my own washer,  relaxing on my own couch, and SLEEPING IN MY OWN BED!


I love and missed my bed.




Tonight for dinner, I wanted to keep things simple and healthy after all the crazy, not too healthy eating we did this past week.




I made mashed potatoes, a Greek/Lebanese salad, corn on the cob and this salad I'm about to share with you...Except I threw in some grilled chicken and we had it in a wrap. And it was SO YUMMY I almost died.

Here ya go!:


Avocado Egg White Salad
adapted from:Sweet Treats and More

Makes 4 wraps


5 Eggs
1 Avocado
2 Chicken Breasts
4 Tsp. Light Mayo, or Smart Balance Mayo (which I used)
1/2 Tsp Salt
1/4 Tsp Pepper
1/8 - 1/4 Tsp Dill (adjust to taste)
4 Wraps, if desired
Lettuce (optional)


Cover eggs in water, and bring to a boil. Boil for 5 minutes.
Meanwhile, pound chicken breasts til about 1/2 inch thick.
Cook in frying pan coated with cooking spray on medium high for 5 minutes, or until browned.
Flip over, and cook on medium high heat until cooked through, about 5 minutes.


When eggs are cooked, rinse with cold water so you don't burn your hands and peel.
Cut peeled eggs in half, remove yolks, and cut up egg egg whites into quarters.
Place in a bowl, and cut up avocado into desired sized chunks, placing in bowl with egg whites.
Toss in Mayo, salt, pepper and dill.
Mix well.
Toss in chicken if desired.


Serve with either lettuce, cheddar cheese cubes mixed in, or whatever your heart fancies.

Enjoy!