I took a little blogging break to visit with my family and the sea. To enjoy views like this…
And find treasure like this:
It’s hotter than blue blazes in Virginia, and will be for the foreseeable future, so I’m officially declaring it Salad Week! Refreshing salads and prep ahead dinners are the order of the day.
Today’s menu is a bit of a departure from our usual breakfast/lunch/dinner format, but I hope you’ll forgive me. I’m still intermittent fasting until late afternoon, and Mark has been just as happy to have oatmeal and raisins for breakfast and leftovers for lunch.
Here’s our weekly nosh:
Convert Kale Salad – We’ve made this salad regularly for three years (Yep. I checked!) and haven’t tired of it yet. Prepare it the night before to give the dressing time to work it’s magic by softening the kale.
Cherry Tomato and White Bean Salad – Such a simple but flavorful dish. On these hot nights, I’m just as happy with a cool, bean salad as I would be with a meat and three. As an added bonus, this salad goes together in minutes.
Lemony Cucumber and Tomato Tuna Salad – A perennial favorite. We sub English cucumbers for the avocado.
Stuffed Bell Peppers – Because I’m no longer doing keto, I add a little pre-cooked brown rice to the filling. These freeze well, so make a few extra to keep on hand for one of those too-busy-to-cook evenings.
Hawaiian Pineapple Chicken – I like to prep the fruit and veggies ahead of time. Served with brown rice, this one is a crowd pleaser!
Fresh Corn Salad
This gluten-free, dairy-free and vegetarian salad is perfect for your summer cookouts. The dressing is simple, tangy and light.
- 4 cups fresh white corn (or frozen, thawed – approximately 24 oz.)
- 2 medium slicer tomatoes, chopped
- 1 large English cucumber, chopped
- ½ of one green bell pepper, chopped For the Dressing:
- 1/3 cup white wine vinegar
- 2 Tablespoons olive oil
- 2 teaspoons Dijon mustard
- ¼ teaspoon sea salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 2 cloves garlic, minced
- In a large mixing bowl, combine the first four ingredients.
- Place the dressing ingredients in a mason jar. Cover, and shake vigorously to combine.
- Pour the dressing over the corn mixture and toss to coat. Serve.
Broccoli and Red Cabbage Salad with Tangy Peanut Butter Dressing – It’s high time to bring back this little number. Dress this salad just before serving. Excess dressing is delicious served over shredded cabbage the next day.
Snacks: Homemade trail mix has been my go-to the past few weeks. No recipe needed for this healthy, portable snack. Just create a mixture of your favorite dried fruit and nuts. Lately I’ve been enjoying a mixture of walnuts, pecans and almonds with raisins, cranberries and apricots. Toss in some dried coconut if you like.
Skinny Chocolate Fruit Dip – I made a huge batch of this (septupled the recipe!) and brought it to the beach. My nieces pounded it, then loudly demanded that I make more. Just kidding, they politely requested a second batch. They dipped apple slices, fresh strawberries and bananas in this magical confection. I substitute honey for the coconut sugar. If you’ve got a little Godiva liqueur on hand, try that instead of the vanilla. It’s dandy!
Now if you’ll excuse me, I need to go water the garden for the second time today. Or is it the third? I’ve lost track!
Have a fresh and healthy week!
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