Blogged while listening to this playlist
As a part of my last summer at home, I've decided to start blogging some of my favorite recipes I've created or tried this summer. This includes culinary delights from my kitchen and some of my other favorite restaurants. We naturally like to eat light and refreshing foods during hotter months, so these are heat-friendly meals that won't leave you feeling heavy afterwards. If you have any ingredients, recipes, or local restaurants you would like for me to write about, please let me know and I would love to try them! Without further a due, here are some pictures I have collected so far this summer. (Note— I wasn't taking pics for this blog at the time, so excuse the poor quality on some photos)
Greek Feta Wrap:
I made this with:
1 tortilla
5 stalks of roasted asparagus
chopped tomatoes
feta cheese
greek yogurt
thinly sliced red onion
toasted sunflower seeds
red pepper flakes
1/2 a lemons juice
olive oil
sea salt
*Use as much ingredients according to what you like and your serving size. I made this for myself for lunch.
First, you'll want to preheat the oven to 350 degrees to roast the asparagus. To roast the asparagus, I covered them in olive oil, lemon juice and a dash of sea salt after cutting the ends off. Once these are done set them out a pan. Next, prepare your tortilla by spreading a thing layer of greek yogurt over it all and place the asparagus bunched up on one side. Then, add tomatoes, onions feta and sunflower seeds. Last, you'll want to add red pepper flakes to garnish for extra taste and roll up using a tooth pick if needed. This makes a great light lunch that won't leave you hungry afterwards. I also would suggest using greek olives if you have any available.
Dark Chocolate Covered Coconut Balls (no bake)
Baked with:
2 cups of Desiccated Coconut Flakes
4 tbs of Honey
4 tbs Coconut Oil
1 teaspoon of Vanilla
1 cup of Dark Chocolate Chips (melted)
Blend coconut into blender or food processor until thick. Place in bowl and add honey, vanilla and coconut oil and mix into paste. Your hands will get oily on this next part— Form into balls by squeezing in your palms. Once they have been made, place in the fridge for about 20-30 minutes. Once they are solid enough, melt the chocolate for about 45 seconds and stir. Then immediately dip the coconut mixtures and cover using a spoon. This part is very messy, fair warning. Place them on wax paper and set them in the freezer for a few minutes to harden them. These make a great guilt-free dessert or treat whenever. I keep mine in the fridge and eat them cold. Tastes just like and Almond Joy.
Avocado Breakfast Sandwich
Made using:
1 piece of toast (whole grain)
1 egg (sunny side up)
1 slice of an avocado
3 pieces of bacon
3 pieces of asparagus and pineapple for side
Bake the asparagus on 350 degrees using olive oil and sea salt. Toast the bread to your liking and cook the egg to your liking as well. Simply layer the bacon, egg and add a slice of avocado on top. Use pepper to your liking for taste and add asparagus and sliced pineapple for a side. This has become one of my favorite go-to breakfasts and it doesn't take as long as it seems to make. Again, guilt free and very satisfying!
Tropical Fruit Smoothie
Made with:
1 cup of strawberries
1 cup of blueberries
A few slices of pineapple
Stevia Sweetener
Simply add all ingredients to blender with ice and blend until desired!
California Avocado Salad
(The Snapchat caption, I know— Add me on snapchat annaklement to see more yum stuff like this)
Made with:
Romaine Lettuce or Spinach
1/2 cup Purple Onion
1/2 Thinly sliced Avocado
1/2 cup Fresh Cherry Tomatoes
For the Dressing:
1 part white distilled vinegar for 2 parts olive oil, lemon juice and pepper
This is a salad I enjoyed recently on vacation at the beach. This is über filling surprisingly and pairs well with the smoothie mentioned above. Also— would taste well with greek olives and/or sunflower seeds.
BONUS: Gulf Red Snapper Tacos from one of my favorite restaurants KBC Butcher Block in Dothan, AL
Pictured above is a weekly special from Kelsey Barnard's KBC Butcher Block Eatery in my hometown, Dothan, AL. This is fresh gulf red-snapper fish tacos with sweet corn salsa, charred jalepeños, queso and a corn tortilla served with a slice of watermelon. This was my first trying the fish tacos and I was highly impressed. These tacos also included tomatoes and avocados (see a trend here?) and I would highly recommend them to anyone in the area. It's worth the drive even if you're not.