I love the fresh, crisp, luscious tastes of summer, and this dish is a perfect example of how combining simple ingredients together can be truly mouth watering. When peaches are in season, I go kind of nutty! I love how juicy and sweet fresh peaches are. They're truly summer's candy! The combination of peaches with farm fresh grown tomatoes, red onions, and cilantro with a simple vinaigrette is truly incredible. Spice lover? Add a diced jalapeno to the mix! Ooooh delicious!
This past weekend, we took a family outing to an organic farm in Princeton, TX just 45 minutes outside of our hometown of Plano. I follow Reeves Family Farm on Facebook, and I've wanted to visit for quite some time now. They have this adorable Farm Store onsite where they sell some of their delicious fruits, vegetables, eggs, milk, and yummy jams and pickled veggies. This store is precious! It was the most relaxing experience to walk into a small, family run store. We were greeted with smiles and Young Living Essential Oils diffusing in the store. Made me swoon! We bought some homemade sourdough english muffins there this past weekend that we all drooled over! We enjoyed them toasted with an over medium egg and sliced farm fresh tomato on top for breakfast. I can't wait to buy some more!!!! We left with cantaloupe, tomatoes, peaches, and english muffins, and they even had whole bean coffee from a local roaster along with local honey! Drool!!!!! Visit The Reeves Family Farm at 3597 FM 1377 in Princeton, TX. Follow them on FB at Reeves Family Farm!
Ok, back to my dish! Are you ready to be the talk of your next get together? Take this dish and watch it disappear!!! All you need is a cutting board and a knife. No cooking required for this 5 minute dish. Pull out your Young Living Vitality Oils if you want to add an extra dash of flavor!
In medium size bowl, combine peaches, tomatoes, and red onion. In separate bowl, mix together olive oil, lemon juice, lemon zest or Lemon Vitality essential oil, salt, pepper,
or Black Pepper Vitality essential oil, and crushed red pepper or jalapeno (optional). Mix well and pour over peach mixture. Top with fresh cilantro. Gently mix and serve immediately or refrigerate to let flavors blend. Best consumed within 24 hours. Enjoy the flavors of summer!
Homemade potato salad takes me back to being a kid. My mother makes an excellent potato salad, and she spoiled me because I just can't stomach store bought potato salad. Lucky for me, it's not difficult at all to make. You think I'm joking? This recipe right here was put together by my 12 year old! You read that correctly! The pictures on this post are her creation. She boiled, chopped, and diced. She looked at multiple recipes and created her own. She LOVES to make this and eat it by the bowl full. She loves hard boiled eggs, so this recipe is full of them! She also loves dill pickles, so this recipe has both dill relish and Dill Vitality essential oil in it. Absolutely luscious! I can't wait for you to try it!
Bring a large pot of water to a boil and cook potatoes until fork tender, about 20 minutes. Drain potatoes and add them to a large bowl. Slightly mash potatoes, keeping many large chunks visible. Add the eggs, celery and shallots and stir. In a separate bowl, mix together vinegar, mayo, mustard, dill pickle relish, paprika, salt, pepper, dried dill or Vitality oils. Mix well and add to the potato mixture. Stir and add additional salt and pepper to taste. Serve warm, room temperature, or cold.
After you read this post, I may be your new best friend. Pickling vegetables and waiting for weeks for it to be ready is for the birds! Who has time for that? Not me, and surely not you either! I have the simplest recipe that you can use with any veggie of your choosing. We have tried this recipe with many different veggies and our favorites have turned out to be carrots, green beans, and cauliflower. Nice sturdy vegetables that take on the flavors but don't get soggy. Let's get started!
In a medium saucepan, bring water, Apple Cider Vinegar and distilled white vinegar to a boil. Take off stove and let cool to room temperature. In the meantime, tightly pack a 1.5 or 2 quart mason jar with your desired vegetable or mixture of vegetables. Add in mustard seed, dill weed or Dill Vitality, and minced garlic. Once liquid has cooled, pour over vegetables and seal. Marinate in fridge for a minimum of 24 hours. Enjoy! Note: we've also done this with shredded red cabbage, but we eliminate the mustard seed, dill and minced garlic. We like ours very tangy, but if this is too much for you, adjust the vinegar to water ratio. You may like to use more water and less vinegar. Tweak it to fit your taste!
Tangy Tomatillo & Avocado Salsa
My husband was born and raised in Mexico, and his love for all things spicy and tangy grows with each passing year. Most salsas on the shelf are mediocre, and we weren’t crazy about the price we were paying for the better quality options, especially since we went through a jar like it was water. We knew with a little practice, we could make one that had the exact spice and tang that we wanted, and boy did we! This is my husband’s creation, and it is the bomb, if I may say so myself! High five to my man on this one! Allow yourself the pleasure of adding your oils to this recipe. It is a perfect recipe to play with because there is no baking involved and honestly, you can add more or less of any of the ingredients to fit your taste! Enjoy!
In large pot, boil tomatillos for about 5 minutes, then drain and set aside. In food processor, add all ingredients except tomatillos and avocado. Pulse until chopped finely, but still somewhat chunky. You don’t want it to be a paste. Empty into a bowl. For round two, add tomatillos into food processor and liquify. Then slightly pulse the avocado into the tomatillos keeping some chunks, if you like the texture like I do. Dump the tomatillo mixture into the bowl of herbs and peppers and mix thoroughly. Enjoy with everything! This is especially delicious over eggs in the morning. This will fill an 8x8 pyrex, so there is plenty to enjoy. We like to store it in mason jars in the fridge.
I absolutely LOVE avocados, but not in sweet recipes, at least until now. I've tried adding avocado to smoothies and did NOT like the texture because it became fluffy, so I was hesitant to try this recipe. Where did I get it? From the Costco magazine, of all places! My older daughter was reading through and tore it out because the picture looked decadent and scrumptious! I won't lie, I wasn't expecting much from this cake. Boy was I wrong!
Not only is it super simple (throw ingredients in food processor and blend), but there are not a lot of ingredients in this recipe. Win-win! Ready? Here we go:
For the cake:
2 large avocados, cut into large chunks (medium ripe preferred)
1 cup of raw, unfiltered honey
1 cup unsweetened cacao powder
1 cup almond flour
1 1/2 tsp vanilla extract (I used 3/4 tsp vanilla bean powder)
3/4 tsp baking soda
1/2 tsp salt
For the frosting:
1 large avocado, cut into large chunks (medium ripe preferred)
1/2 cup raw, unfiltered honey
1/2 cup unsweetened cacao powder
2 TB coconut oil
Preheat oven to 350 degrees F. Let's make the cake! In a food processor, add wet ingredients and process until smooth. In a separate bowl, combine all dry ingredients thoroughly, then pour into the food processor on top of the wet ingredients. Blend just until mixed. Pour into a 9 inch round cake pan that has been lightly coated with coconut oil. Bake for 35 minutes. Cool completely.
Prepare the frosting by blending all frosting ingredients in food processor until perfectly smooth. Chill at least 30 minutes, then spread on cooled cake.
You're done! This cake is rich, but not overly sweet. It satisfies the sweet tooth, but you don't feel heavy after eating it. I was very surprised that the texture is just like a regular cake. And the frosting is exactly what you're used to - thick and creamy! If I didn't tell you it was free of sugar and flour, you wouldn't know! Very little guilt with this baby!
This is where my creative side comes in. I love texture, even in cakes. You can take this cake and make it your own by adding chopped pistachios and chocolate covered espresso beans, like I did. Or slivered almonds, sliced strawberries, or take it even a step further and add a few drops of Orange Vitality essential oil to the batter and/or frosting! The options are endless, so take this basic chocolate fudge cake and make it your own. It's simple, it's decadent, it's gluten free, and it's DELICIOUS! Next time, we'll take this recipe and make cupcakes with it! What will you try? Share your ideas with me! I'd love to hear from you!
Do you secretly sneak a spoonful of Nutella and eat it when no one is looking? If so, this post is for you! My family loves that luscious spread, but I knew I could make a healthier version. This recipe is so simple, you will shake your head knowing this could be a major downfall for your diet! It is healthier, but it's not an everyday food! The key to the simplicity in making this recipe is getting hazelnuts that are already roasted, unsalted, and skinned! Luckily, Trader Joe's exists!!!!
Are you ready to get started? I double batch this recipe because, well, it's just THAT GOOD!
Salted Chocolate Hazelnut Spread
1 cup roasted, unsalted, skinned hazelnuts
8 oz. chocolate (semi sweet or dark preferred)
1/4 tsp. vanilla bean powder or 1/2 tsp. vanilla extract
1/4 tsp. sea salt
That's IT! Simple, right? If you love the recipe and want more recipes like it, grab a copy of my Love Bites book available on this site. Ok, here we go with the instructions:
Pour into mason jar or directly into your mouth! Serve with fruit, graham crackers, shortbread cookies, on top of ice cream, in a sandwich with bananas, or just straight off a spoon. In my Love Bites cookbook, I use the spread to make Salted Chocolate Hazelnut Energy Bites! The possibilities are ENDLESS! Enjoy!