Swimsuit season is here, but more importantly, it is finally hot outside, so for dinner in the Georgia heat, I like to trade in my chunky chili and hearty pasta for some light, chilled and refreshing meals. And so begins the start of my Summer Salad Series.
This cucumber salad has the perfect mix of crunchy cucumber and juicy tomato with chickpeas and goat cheese. I add in a splash of apple cider vinegar so that it keeps its taste and gets better overnight and into the next few days. We ate this as a side next to our hotdogs and hamburgers on Memorial Day.
1 MEDIUM CUCUMBER, THINLY SLICED
1/2 CUP CHOPPED TOMATOES
1/2 CUP THINLY SLICED RED ONIONS
1 CAN OVEN BAKED CHICKPEAS
1/4 CUP CHOPPED CILANTRO
1/4 CUP CRUMBLED MEDITERRANEAN FETA CHEESE
1/2 LIME, JUICED
1/4 CUP EVOO
2 TSBP APPLE CIDER VINEGAR
PINCH OF RED PEPPER FLAKES
PINCH OF SALT, PEPPER, CAYENNE POWDER
In a large mixing bowl, toss the cucumbers, tomatoes, onions, chickpeas, and cilantro. Slowly add in the lime juice, olive oil, and apple cider vinegar and then sprinkle on the red pepper flakes, spices, and feta cheese. Toss again gently. Allow the salad to chill in the fridge for 20 minutes before serving. Garnish with basil leaves, if desired.
I woke up this morning to “Blessed” by Martina McBride – an oldie but goodie – and it was a nice reminder to be thankful. The sun is shining; it’s Friday; life is good. Sorry for the cheese, let’s move on to the good stuff.
I showed up to work and there are some free RX Bars to try. Right now, there’s a promo going on to get a sample box of 12 bars for $20. I like these because they are protein bars (perfect after early morning workouts) and they’re made with only a few ingredients. They are healthy and delicious, and unlike a lot of protein bars nowadays, these are actually filling. And they are great for taking artsy pics.
On mornings when I do a cardio and strength intensive workout (Cyc, kickboxing, Flywheel, etc) I like to make sure I follow it up with a quick and easy power breakfast. One of my go-to’s is the egg stuffed avocado. This recipe is super easy to make, healthy (avocado AND eggs!), and absolutely delicious.
Cook Time: 20 minutes
Difficulty Level: Easy
1/2 AVOCADO (SKIN ON, PIT OUT)
1 LARGE EGG
SHREDDED CHEDDAR CHEESE
Preheat the oven to 425 degrees. Take the avocado with the pit out and crack the egg in the center of the avocado, just like you would if you were making eggs sunny side up. Depending on the size of the pit and the size of your egg, you may need to scoop out a little bit more of the avocado’s center. Pop the avocado in the oven for about 15-20 minutes, or until the egg is cooked. I waited until there was about 5 more minutes left, and sprinkled on some shredded cheese, but you can use whatever toppings you like–bacon, chives, etc. Enjoy!