Word around the internet is today is National Watermelon Day! There seems to be an abundance of national food days recently and this is one I can defiantly get behind, especially since I always have watermelon on hand during the summer!
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This summer smoothie bowls have been popping up everywhere; Instagram is full of them, restaurants are filling menus with them and it seems we cant get enough of these tasty, versatile and colorful bowls. Not only are they delicious they are much better for digestion then a standard smoothie you drink with a straw.
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There is an abundance of carrots at the Farmer's Market and let me be the first to tell you that I am more then ok with that. Carrots are amazing! Great raw with some dip, try out this Spinach Avocado Dip or Mint Basil Sweet Pea Dip, they are also great in soups (recipe coming soon) and my most favorite, roasted.
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As I mentioned in my last post, I am newly in love with Aloha protein powder. I am so excited to share this first recipe with you and this breakfast by the beach with one of my best friends. She has had a vitamix for a while but has not put it to much use so I changed that this morning and I am pretty sure forever for her because she is hooked on this goodness!!!
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Seriously, I love corn. It is such a sweet versatile vegetable great raw in salads, sautéed as a side dish, eaten right off the cob after some time on the grill or enjoyed in a soup;there is really no wrong way to enjoy this vegetable. First thought, lets get some corn facts.
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I have taken one of my old favorites and put a new spin on it for this summer. Eggplant on its own is an amazingly healthy vegetable. Often nightshades get a bad wrap but it is important to add them to our diets for the amazing health benefits.
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This breakfast is great as you can change out many components to make it different every time. Milk can be substituted with water, protein powders can be interchanged, spices can be switched seasonally for digestion, and fruits can easily be swapped to your liking.
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Well for dinner last night I decided to make use of these mushrooms and some leftover basil and pistachio pesto, some of my father’s home grown tomatoes and polenta... just writing this I wish I had another serving!!
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