As the summer draws to a close, I’m letting my favorite salads have one last hoorah. I made this one for a bonfire picnic we attended last weekend. Thankfully, the weather’s still hot and this salad is a welcome treat when all you want is something cold. I think everyone has a version of this recipe already in their collection somewhere. This is just my take on it. Enjoy, and Happy Labor Day!
These blueberry muffins have extra tang and depth of flavor (not to mention protein!) thanks to the Greek yogurt inside. For this batch, I used coconut palm sugar instead of regular granular sugar. This does result in a less sweet muffin (which I prefer.) If, however, you like your muffins on the sweeter side, go for regular granulated sugar. For this recipe, I used blended plain, 4% Greek Yogurt from Chobani, but next time I make these bad boys, I’m going to try Chobani’s lemon flavor yogurt for a little added lemon zing. Last but not least, if you are not keen on coconut oil (or you don’t have it around) regular vegetable oil can be substituted.
Yummy as a light breakfast or as a little pick-me-up snack, this simple fruit bowl has been a favorite of mine this summer. Try it out!
Swap these 1st four ingredients out as desired to include your favorite fruits. Apples, raspberries, peaches, strawberries…whatever is fresh and in season.
- 1 chopped nectarine (pit removed, of course!)
- 1/2 mango chopped
- 1 handful grapes
- 1 handful blueberries
- dollop of greek yogurt
- 1/4 cup of shelled walnuts
- 3 Medjool dates, pitted and coarsely chopped
You will also need:
- A Magic Bullet Blender or a food processor
For Topping, Place your walnuts in your food processor and pulse about 3-4 times (quick pulses – you just want to get them started.) Then, add your coarsely chopped dates and continue pulsing until they are well combined and the mixture resembles a finely ground granola or crumb topping. I use my Magic Bullet Blender because it is good for processing small batches of ingredients like these. If you don’t have a Magic Bullet Blender and you don’t feel like using a food processor either, you could just chop these by hand, but I find the consistency is much more yummy when they are pulsed together in a food processor. This will make more topping than what you need for a single serving. Simply save the rest in an airtight container in your fridge and sprinkle on your yogurt and fruit as desired.
As for the rest, it’s pretty self explanatory. Assemble your chopped fruit in a small bowl, add a spoonful of yogurt (I like vanilla) and then sprinkle on the date/walnut crumble. Enjoy!