Search Results for: sunday bites

Recently I had brunch at Malibu Farm Cafe and they served this delicious watermelon rosé smoothie. With LAs recent heat wave I thought it was the perfect opportunity to recreate it.

Ingredients:

Rosé

Watermelon

Direction:

Pour Rosé into ice cube trays and freeze. Cut watermelon into bite sized pieces and freeze. Once both of the ingredients are frozen, blend together until the mixture reaches a slushy like consistency. Garnish with watermelon, serve and enjoy.

One of my new kitchen gadgets is a spiralizer. It’s a simple tool that has given me a lot of new recipe possibilities. I’ve used for countless dishes but my favorite is using it to make fresh zucchini noodles. The recipe I’m sharing today is actually Sam’s favorite. He rarely enjoys “healthy” meals but when he first tried this dish he had a genuine look of surprise at how much he liked it. He went back for second and thirds. I now make this for him at least once a week. As always it’s super easy and healthy.

Ingredients:

Zucchini

Pine nuts

Sun dried tomatoes

Fresh Basil

Pesto

Directions:

Start by preheating the oven to 350°F. Make the zucchini noodles with your spiralizer. Let the noodles sit and drain for at least 15 minutes.  Once the oven is hot, toast the pine nuts for a few minutes or until they start to turn golden brown. Make sure not to burn them. Drain the sun dried tomatoes and chop them into small pieces. Combine the noodles, pine nuts, and tomatoes. Dress with pesto and garnish with fresh basil.  Serve and enjoy.

With the weather warming up for summer, I’ve been craving bites that are healthy, and delicious, but most of all refreshing. I made a few quick plates for brunch last weekend and wanted to share what I made with you guys. This is also a great recipe because you can pack it up and take it with you to the park, beach or wherever you decide to spend your day. You also won’t spend hours in the kitchen.

Happy Sunday.

Ingredients:

Strawberries

Mozzarella balls

Feta cheese

Basil

Mint

Cucumber

Cherry tomatoes

Watermelon

Toothpicks

Directions:

Begin by prepping the ingredients. Cut the watermelon and cucumber into bite sized squares. Slice the strawberries and mozzarella. Sort your basil and mint leaves. Next, assemble the bites.  Stack watermelon, feta, and fresh mint, skewer with a toothpick. Top each strawberry slice with basil and mozzarella, skewer with a toothpick. Stack together a cherry tomato, basil leaf and a cucumber square, skewer with a toothpick. Finish by seasoning everything with salt and pepper, drizzle olive oil over the mozzarella, cucumber and tomatoes bites. Serve and enjoy.

I mentioned in a post earlier this week that Sam and I had a noodle craving that lead us to create our own noodle bar for dinner.  We whipped up a variety of fresh toppings, mixed up our own sauces, and had two varieties of healthy noodles to choose from.  For this recipe I’m going to detail what we made but you can mix and match your own favorite ingredients to make countless variations.  I’m using shiitake and kelp noodles because they are very low in calories, but you can use rice noodles or any other type you like.

Ingredients :

Noodles

Fresh herbs – Mint, Basil, Cilantro, Green onion

Limes

2 Jalapeños

Edamame (cooked)

Purple cabbage

Carrots

Radishes

Cucumber

Smoked tofu

Peanut butter + Peanuts

Rice wine vinegar

Soy sauce

Hoisin sauce

Sesame oil

Directions :

Start by cooking noodles according to instruction on the packaging. While the noodles cook begin to assemble your toppings. Shell the edamame, and shred the cabbage. Finely chop the green onion, jalapeño and cilantro. If you have one, use a spiralizer to cut the carrot into thin strips. Chop the radishes and cucumber into bite sized pieces, toss together with a splash of rice wine vinegar and top with a sprinkle of cilantro. Thinly slice your tofu and cut your limes into wedges. The final step is to assemble your sauces. For the peanut sauce blend 1 cup of peanut butter, with 2 tbsp of soy sauce, 2 tbsp rice wine vinegar, roughly chopped and seeded jalapeño pepper, and a little water depending on how thick you want the sauce. For the second sauce I combined sesame oil, with rice wine vinegar, soy sauce, and a touch of hoisin sauce to taste. When serving I put out extra sesame oil, rice wine vinegar, and soy sauce to add to the noodle dishes as needed. I put everything out on the table and we spent the evening trying different flavor combinations. The best part is that because we were using shiitake and kelp noodles  as well as fresh veggie toppings, our bowls were virtually guilt free.

Happy Sunday!

Sunday brunch is my favorite weekend tradition. Whether we’re at home or traveling, Sam and I take our Sunday Funday very seriously. My favorite brunch indulgence is lemon ricotta pancakes paired with a healthy fruit smoothie. Sam loves breakfast tacos and waffles.  Together we end up with way too much food and have to invite friends to join in on our feast. Below I’ve linked a few of my favorite recipes to make for brunch.

Acai Berry Smoothies 

Ricotta Pancakes – I add lemon zest and blueberries to this recipe.

Breakfast Tacos

Homemade Waffles – The perfect recipe to use as a  jumping off point.

Hope everyone has a fantastic Sunday!