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strawberry watermelon slushies

Looking for something refreshing, but still light, to snack on by the pool this summer?! These homemade strawberry watermelon slushies are so simple to make, and so perfect to help beat the summer heat.

Serve the slushies in your watermelon, and impress all your friends with the cute presentation!

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Here is how I made them:

Strawberry Watermelon Slushies

1 cup frozen strawberries

2 cups ice cubes

1/2 cup watermelon

2 tablespoons agave nectar

steps:

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2. then add in the 1/2 cup watermelon pieces, and 2 tablespoons agave nectar, and blend

3. scoop mixture into a bowl

4. add the 2 cups ice cubes to your food processor and blend until ice reaches the fluffy texture of shaved ice

5. fold (or gently stir) the shaved ice into the strawberry watermelon mixture, until it reaches your desired consistency- Enjoy!

 

 

 

 

 

chopped caprese salad with marinated tomatoes

Looking for a new, simple, and fresh salad to add to any lunch/dinner?!  This caprese is a classic, but with a fun twist. I marinate the tomatoes as if I was making bruschetta, and then I chop the whole salad for a slight change.

Eat the salad on its own, or scoop on top of crackers or toasted bread, and enjoy!

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Here’s how I made it:

Chopped Caprese Salad

2 Roma tomatoes, chopped into medium-sized pieces (about 2 cups)

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil, plus more for drizzling at the end

1/8 teaspoon salt, plus more for sprinkling at the end

1/8 teaspoon black pepper, plus more for sprinkling at the end

1/8 teaspoon garlic powder

1/8 teaspoon onion powder
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8 ounces fresh mozzarella, chopped to roughly the same size as your tomatoes

1/4 cup roughly chopped fresh basil

steps:

1. place chopped tomatoes into a shallow bowl (this allows the tomatoes to be evenly marinated)

2. mix tomatoes with olive oil, balsamic vinegar, salt, pepper, garlic powder, and onion powder

3. cover tomato mixture and place in refrigerator to marinate for 4 hours- overnight, preferably mixing every once in a while

4. strain excess liquid from marinated tomatoes, and toss with chopped mozzarella and chopped basil

5. drizzle with olive oil and sprinkle with salt and pepper to your liking. Enjoy!

 

 

 

4th of july smoothie popsicles

Here’s a fun, healthy summer treat for the holiday! So refreshing, and perfect for a hot summer day. If you don’t have popsicle molds, you can use paper cups- cover them in tinfoil, and stick a popsicle stick straight through.  Feel free to try other fruits if these aren’t your favorites!

Hope you enjoy, and happy 4th!

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Here’s how I made them:

4th of July Smoothie Popsicles

strawberry smoothie:

1 cup frozen strawberries

3/4 cup unsweetened vanilla almond milk (or any milk you prefer)

1 and 1/2 teaspoons agave nectar
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1/2 teaspoon honey

banana smoothie:

1 and 1/2 frozen bananas

3/4 cup unsweetened vanilla almond milk (or any milk you prefer)

1 teaspoon agave nectar

blueberry smoothie:

1 cup frozen blueberries

1/2 cup unsweetened vanilla almond milk (or any milk you prefer)

1 and 1/2 teaspoons agave nectar

1/2 teaspoon honey

steps:

1. blend all the strawberry smoothie ingredients. pour smoothie mixture 1/3 of the way up the popsicle mold or cup. cover and freeze for about 1 hour.

2. blend all the banana smoothie ingredients. pour smoothie mixture 2/3 of the way up the popsicle mold on top of the strawberry mixture. again, cover and freeze for about 1 hour.

3. blend all the blueberry smoothie ingredients. pour smoothie mixture on top of the banana mixture until the popsicle mold is full.

4. If using a cup, tinfoil, and popsicle stick, cover the cups with tinfoil and stick popsicle stick through each smoothie layer.  If using a popsicle mold, place the top on and freeze overnight.

5. when ready to eat, run warm water over the molds for a few seconds until the stick loosens, and you can easily pull out your popsicle. Enjoy!

 

 

baked manicotti

While definitely craving a bigggg bowl of pasta, I came up with this recipe for stuffed and baked manicotti noodles.  Fun to make, and really, what could be better than a dish full of bubbly, melty cheese?!

I stuffed the noodles with sautéed onions and mushrooms, shredded leftover rotisserie chicken, and ricotta cheese- but there are so many options of stuffings and flavors for this dish (I’ll put some suggestions below)!

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Here is how I made it:

Baked Manicotti Recipe

stuffing:

2 tablespoons olive oil

1 and 1/2 cups chopped mushrooms

1 cup chopped onion

1/3 teaspoon garlic powder

1/4 teaspoon dried rosemary

1/4 teaspoon dried oregano

1/8 teaspoon pepper

1/8 teaspoon salt

1 and 1/2 cups shredded chicken (I used leftover rotisserie)

1 and 1/2 cups part-skim ricotta cheese

manicotti:

12 manicotti noodles (usually 1 package)

24 ounces of your favorite tomato basil sauce

3/4 cup shredded mozzarella cheese

1/2 cup shredded parmesan cheese

steps:

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2. cook your manicotti noodles al dente according to package directions (about 1 minute less than suggested cooking time). drain, and set aside noodles to cool

3. pour 2 tablespoons olive oil into a small sauté pan on medium heat, and add the mushrooms and onions. add the garlic powder, rosemary, oregano, salt and pepper.  cook until both are softened and slightly golden

4. in a bowl, combine the mushroom and onion mixture, the shredded chicken, and the ricotta cheese

5. pour a thin layer of tomato basil sauce on the bottom of a 9 by 13 baking dish

6. one by one, stuff your manicotti noodles with the ricotta mixture, using a spoon

7. place the stuffed noodles into the baking dish, and cover with remaining tomato sauce

8. place dish in the oven for 15 minutes

9. after 15 minutes, sprinkle with mozzarella and parmesan, and place in the oven for 10 more minutes until the sauce and cheese are both bubbling

10. in order to create the golden brown crust on the cheese, you may want to turn on the broiler for 5 minutes at the end. ENJOY!

 

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possible variations:

– instead of tomato basil, use an arrabiata (spicy tomato sauce) sauce for a spicy punch

– make it vegetarian! instead of the shredded chicken, add more onions and mushrooms

– don’t like mushrooms? try sautéed zucchini

– instead of shredded chicken, try adding ground beef

If you have any other ideas or suggestions on how to change up this dish, comment/ share below!

 

 

 

 

date n’ oat bites

I made these the other night by grabbing ingredients from my cupboard that I thought would go well together, and literally just blending them all together. Maybe it was luck….but they were delicious!

These bite-sized snacks are a healthier dessert option without taking away any of the sweetness. They are also vegan and super easy to make. Literally all you have to do is throw your ingredients into a food processor, roll in coconut and eat up!

As with most of my recipes, feel free to make it your own and mix and match ingredients to your liking!

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Here is how I made them:

Date n’ Oat Bites Recipe

1 cup dried, pitted dates, roughly chopped

1/2 cup oats

2 tablespoons water

1/4 cup chopped, unsalted pecans

1 teaspoon cinnamon
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1 teaspoon agave nectar

small bowl of sweetened coconut flakes (around 1/2 cup to 1 cup)

Steps:

1. add the dates into your food processor, and blend (I like to roughly chop them beforehand to make it easier on the machine). Add 1 tablespoon of water and blend again.

2. add 1/4 cup oats and 1/4 cup chopped pecans, and blend.

3. add 1 more tablespoon of water, 1 teaspoon cinnamon, and 1 teaspoon agave nectar and blend.

4. roll the mixture into small balls with your hands and roll each into your bowl of sweetened coconut flakes.

5. store in a sealed container in the refrigerator and enjoy!
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