Summer squash has been abundant in our CSA box this season.  It's usually one of the first veggies harvested, and it grows so well, that we always get a couple each time we pick up our box.  I typically grill or roast squash, but occasionally add it raw to a salad.  It's so versatile and has a crisp, fresh taste when raw, which makes it great with a salad of greens or grains.

Even though the quinoa provides enough protein, I did add some black beans to this salad for a boost of flavor.  I soaked and cooked dry beans, but you could just use a can of black beans, if that's your preference.

I started with one zucchini and one yellow squash, chopped into bite-sized pieces.  I halved a handful of cherry tomatoes and minced some red onion.  When the beans were done cooking, I added those next.  While you're chopping all of these veggies, it's good to have your quinoa cooking.

You could add the quinoa (I used a mix of black and white quinoa) while it was still hot, but I let mine cool first and ate it at room temperature.

While it was cooling, I made my dressing.  I used a simple combination of EVOO, balsamic vinegar, salt, pepper and some cumin.  Add your quinoa to the veggies, pour the dressing over top and toss.  Garnish with fresh herbs.  I used some basil, but you could use cilantro, parsley, etc.  

 

How do you like to prepare summer squash?

Enjoy!
XoXo,
Nicole

I know I just posted a Jamie Oliver recipe a week or so ago, but I'm telling you - this guy is a culinary genius.  I adore pasta.  Truly, I adore it.  This is a really simple, yet beautiful way to make a quick pasta dish.  It's perfect for an easy weeknight dinner or something to wow weekend guests with.  You can make it as spicy as you'd like...mine came out with a bit more kick than I had anticipated, but still delicious.

Spaghetti with Squashed Olives
adapted from Jamie Oliver, The Naked Chef Takes Off
serves 4

olive oil
2 cloves garlic, minced
1 small yellow onion, minced
1 small dried chili, crushed - to taste
1 pint cherry tomatoes, halved
1 small container of kalamata olives, pitted and crushed
Small swig of balsamic vinegar (literally like once around the pan, that's it!)
your favorite gluten-free pasta (I used a brown rice linguine)
salt and pepper
3 large handfuls of greens (spinach, arugula, etc)

Heat the frying pan with olive oil and add garlic and onion.  Saute until tender - about 3 minutes.  Add the dried chili, tomatoes and olives.  Let cook for another 5 minutes.  Add a quick swig of balsamic vinegar and leave the heat on low. Meanwhile, cook the pasta according to the directions on the box. 

Before the pasta is done, add salt, pepper and greens to the tomato mixture.  Toss until the greens start to wilt.

When the pasta is done, serve the pasta toppe

Done and done.

Enjoy!
XoXo,
Nicole

You know what I love most about rain?  Rainbows.  I remember being a little kid and thinking that rainbows were so magical.  There was something special about those few moments after a thunderstorm or short rain shower if we could spot one.  To this day, when I see a rainbow, it takes me back to being a little kid.

One of the biggest takeaways I've had since going back to school for nutrition is to try new foods.  I've eaten some things I had never even heard of before stumbling across new blogs, recipes and joining my CSA.  The one thing I tell everyone I work with, as the easiest way to begin eating healthier, is to eat a rainbow at every meal.  Or at least incorporate vibrantly colored fruits and veggies at each meal.  If you're a parent, this is especially important for your babes.  Exposing children to new foods early in life will only encourage them to try them (and *gasp* possibly like them!) 

There are so many spectacular foods out there, just waiting for you to try them!  Parents, check out Today I Ate a Rainbow for ideas on how to get your kids more involved in eating healthier foods.
 
We've begun getting a huge variety of veggies from our CSA recently, as more and more foods are ready for harvest.  I was nervous that the lack of rain would give us less food this year, but boy was I wrong!  We're still getting all of the goodies we were promised.  God bless farmers!

Since we have so many different colors of foods each week, I decided to take the rainbow theme to a whole new level, and literally eat a rainbow.  

Begin with the essentials:  Tomato (red), Bell Pepper (orange), Pineapple (yellow), Zucchini & Avacado (Green) and Eggplant (blue/purple) 

Slice all but the avacado into sixths.  Fire up the grill (outdoor or indoor grill pan).  Brush each slice with EVOO and grill for about 2-3 min per side, or until tender.   Assemble in the order of the rainbow (I add sliced avacado on top of the warm zucchini), and drizzle with a little balsamic vinegar.

Such a beautiful veggie dish.  You could eat this as a meal on it's own or as a side.  They are perfect (and beautiful) for a brunch or dinner party.  So simple, so elegant, and so good for you!

What is your favorite food to grill?

Enjoy!
XoXo,
Nicole

Summer is officially here!  What better way to celebrate than with a salad?  It's been hot, hot, hot here which means we've been eating lots of fresh, cool salads.  There is something wonderfully energizing about a clean salad filled with lots of crisp veggies.  One of my goals for my clients is to get them to understand the importance of what you put into your body.  When we fill our bodies with junk we feel like junk.  When we fill our bodies with food that truly fuels us, it's amazing the difference in our attitudes, moods and energy levels.

Sounds like common sense, right?  It should be, but for some reason people still opt for the ease of a drive thru, or the efficiency of a local sub shop.  Even the salads we tend to eat are filled with croutons, lunch meats and processed salad dressings.  These are not clean or healthy.  I know, I know....you already know these things, but just can't help yourself, huh?

I have a client that was amazed that you could make your own salad dressing.  She had no idea that dressings were as unhealthy as they were, and vowed (once she realized how easy it was) never to buy a store bought dressing again.  You'd be amazed at how much easier these do-it-yourself salads really are.  Give it a shot, I promise you won't find this at the salad bar in your grocery store.   

Wheat and grains digest best with non-starchy vegetables, so you'll get the most from this salad by eating it solo.  If you simply cannot live without protein, you could pair with a small piece of grilled fish or chicken.  You could also make extra wheatberry to keep in the refrigerator and add to other salads throughout the week. 

Still a little leary?  Try it....I promise you'll love it!

Wheatberry Salad with Simple Balsamic Dressing
serves 4-6, depending if you're eating it as a meal or side dish

Salad:
1 c dried wheatberries (could sub in quinoa if gluten-free)
3 c water (or 1 1/2 cup water, 1 1/2 cup vegetable broth for more flavor)
1/2 c red pepper, diced
1/2 c yellow pepper, diced
1 pint cherry tomatoes, halved
1/2 of a small red onion, minced
handful of basil leaves, chopped
salt & pepper to taste

Dressing:
I use this dressing as a go to all week long.  You could double or triple it.  It will keep in a sealed container for about a week in your refrigerator.

1/4 c extra virgin olive oil
3-4 T balsamic vinegar
pinch of black pepper

Soak the wheatberries in cold water for about a half hour (you technically don't have to soak wheat berries, so if you don't have time you can skip this step - I'm just used to soaking grains).  Cook them according to the directions on the package - usually 3:1 ratio, so 3 cups cold water to the 1 cup of wheat berries.  Each package may be a little different.  Another trick I use is to do half water, half broth.  I cook almost all of my grains in broth, as I think it gives them more depth. 

While the wheatberries are cooking (they usually take about an hour on the stovetop), chop your veggies.  Place all veggies into a bowl.  Whisk your dressing - feel free to add more EVOO or balsamic to your taste.  I prefer more "zing" so I add more balsamic just about every time!  It's about what you like, so experiment to your little heart's desire.

When the wheatberries are done, add them to the veggies and dress the salad.  Let it sit and soak up the dressing before serving.  Can eat either hot, cold or at room temperature.

Wheatberries have a delicious little "pop" to them.  They are a bit chewier than most grains, so don't think you undercooked them(;  If you decide to give this little recipe a try, I would encourage you to leave me your thoughts below.

Stay cool!

XoXo,
Nicole