You know those days when you just need a drink? This is the perfect drink for those days.

The impetus for making this drink didn’t actually come from one of “those days.” I actually had the day off (local holiday – hooray!), and was reading Bon Appetit on the beach (I know, rough life), when I saw this article about “smash” cocktails, and read the description of this crazy concoction of strawberries, cucumbers, balsamic vinegar (what?), and gin. I thought to myself, either this is going to be totally disgusting, or it’s going to rock my world.

Well, lucky for me (and for you!) it was the latter. Now, I love gin (and not everyone does), but if you do, this is a drink you must try. AND, I really do think it’s a perfect drink for those times when you just, you know, need one.

This drink is literally a mash up of tart citrus, sweet strawberries, crisp cucumber, refreshing gin, and a slight hint of tangy balsamic. I really have no idea how this all magically works together, but it does. And it’s amazing. So definitely give it a try. Especially if you’re having one of those days. Cheers.

Oh, and did I mention it’s only 135 Calories?

Strawberry Balsamic Gin Smash – makes 1 cocktail

Adapted from the recipe by Bon Appetit Magazine

Ingredients

2 Strawberries, hulled

1 tsp Granulated Sugar

1 tbsp Lime Juice

1/2 tsp Balsamic Vinegar

3 Cucumber Slices

1 Jigger (1.5 oz) of Gin (suggested: Tanqueray)

Crushed Ice

In an Old Fashioned or rocks glass, muddle (using a muddler or the handle of a wooden spoon) the sugar, lime juice, strawberries, balsamic vinegar, and cucumbers a few times to release the juices in the berries and cucumbers. Add the gin and stir. Fill glass half way with crushed ice and stir then mound with more crushed ice. Garnish with a cucumber slice.

Nutrition Information (Approximate Values): 135 Calories, 0g Fat, 0g Protein, 0g Fiber, 11g Carbohydrates

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Jerk. Chicken. That’s right. Jerk chicken. Now, I haven’t been to Jamaica (yet!), but my boyfriend lived there for a year – and became quite the connoisseur of jerk chicken – and he says this recipe is pretty darn tasty. Not quite the real thing (unfortunately, I couldn’t let it smoke over a fire for hours and hours), but pretty close and dang delicious for a weeknight meal.

Now, fair warning, this recipe is not for the faint of heart. Your nose will run. Your eyes may even water. Feel free to reduce the spices a bit, if you like a milder flavor (although he says real jerk chicken should set your mouth on fire).

A toasted bun is a must. I served mine with sweet potato fries and sliced dill pickles. Delish!

Spicy heaven on a bun.

Jerk Chicken Sandwiches – serves 4

Adapted from the recipe by Cooking Light Magazine

Ingredients

4 Boneless Skinless Chicken Breasts (approx 3 oz each)

4 Hamburger Buns, toasted

Sliced Pickles

For the Spice Rub:

1 tbsp Dark Brown Sugar

1 tsp Paprika

1 1/2 tsp Cayenne Pepper

3/4 tsp Ground Cumin

1/2 tsp Salt

1/4 tsp Ground Ginger

1/4 tsp Curry Powder

For the Sauce:

2 tsp Olive Oil

1/2 Onion, finely diced

1 tbsp Brown Sugar

1 tsp Cayenne Pepper

1 Garlic Clove, minced

1/2 tsp Dry Mustard

1/4 tsp Ground Allspice

1 c Ketchup

2 tbsp Cider Vinegar

1 tbsp Molasses

Preheat grill. In a small bowl, combine the ingredients for the spice rub and mix well. Using hands, rub spices on chicken. Grill chicken, turning occasionally, for about 20 minutes or until cooked through. Let stand for 5 minutes and shred using two forks. For the sauce, heat olive oil in a medium saucepan over medium heat. Add onion and cook for a few minutes until tender. Stir in brown sugar, cayenne pepper, garlic, mustard and allspice. Add ketchup, vinegar and molasses and bring sauce to a boil. Reduce heat, and simmer for about 10 minutes. Stir in the pulled chicken and cook for a few minutes until chicken is heated. Serve chicken on a toasted bun (about 1/3 – 1/2 cup chicken per sandwich) and top with sliced pickles.

Nutrition Information (Approximate Values): 360 Calories, 9g Fat, 28g Protein, 2g Fiber, 38g Carbohydrates

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Chicken salad gets a healthy upgrade with arugula, grapes, cucumber, and a healthy Greek yogurt dressing. Nope, no mayo in sight. Don’t worry though, this salad packs so much flavor, you won’t even miss it.

I prefer to use red grapes in a salad like this, but green grapes would work just fine.

Special sauce. Greek yogurt, lemon juice, vinegar, and a few spices are all you need to whip up this awesome dressing, which is much better for you that it’s mayo-based cousin. (Your heart with thank you later).

Pre-cook the chicken any way you like. I used my Greek yogurt and lemon marinade for the chicken, and it paired wonderfully with the salad. I highly recommend trying it, but regular grilled or baked chicken would taste great too.

Nothing beats a good chicken salad and a cold glass of fresh iced tea on a hot summer day. I think this salad is great for sandwiches, brunch, lunch, as a side dish, or just by itself. Hope you like it as much as I do!

Healthy Chicken Salad – serves 8

Ingredients

4 3-4 oz. Chicken Breasts, cooked and cut into 1 ” pieces

2 Cucumber, peeled and diced

2 c Red Seedless Grapes, halved

3 c Baby Arugula, long stems removed

4 tbsp Fat Free Plain Greek Yogurt

2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Red Wine Vinegar

2 tsp Dijon Mustard

1 tsp Dried Tarragon*

1/2 tsp Marjoram

Salt and Pepper

In a large bowl, combine chicken, cucumber, grapes, and arugula. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, vinegar, mustard, tarragon, marjoram, salt and pepper until well combined. Pour over salad and toss to combine. Serve chilled.

*Fresh tarragon would be an excellent substitute, if you can find it.

Nutrition Information (Approximate Values): 220 Calories, 7g Fat, 30g Protein, 1g Fiber, 12g Carbohydrates

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I think every 4th of July celebration calls for at least one potato salad to be present on the buffet table (we had two!) This was what I made for our BBQ last Wednesday, and I thought I’d share my recipe with you. Oh, and did I mention it has bacon in it? No? Well, it does. So get excited.

As someone who grew up in Idaho, I like to think that I know a thing or two about potatoes. These little red babies surely did the trick. When you boil potatoes for potato salad, you want to be sure to avoid over cooking them (otherwise they get mushy and lose their shape). I favor boiling them whole, with the skin on. A) the skin is good for you (lots of vitamins!) and tastes great, and B) boiling them whole helps prevent overcooking. Just my two cents as a somewhat connoisseur of all things potato.

This salad has it all: salty and scrumptious bacon, crunchy kernels of corn, fresh herbs, zesty onion, and a slightly tangy dressing with just a hint of mayo for a creamy texture without overpowering the other ingredients.

As potato salads go (and let’s face it, they don’t have the healthiest reputation), this one isn’t too bad for you. Well, maybe minus the bacon (but bacon makes everything better, so we’ll just forgive that – plus, it’s meant for celebrations like the 4th, so splurge a little and go for the bacon!) Enjoy, and share with lots of people who appreciate bacon as much as you do!

Bacon and Corn Potato Salad – serves 15-20

Ingredients

3 lbs Red Potatoes

6 oz Bacon, cut into 1″ pieces

1 15 oz can Corn, drained

2 Red Onions, diced

4 tbsp Red Wine Vinegar

2 tbsp Mayonnaise

2 tsp Dijon Mustard

Salt and Pepper

1/2 c Fresh Parsley, roughly chopped

1/2 c Fresh Chives, chopped

Place whole potatoes in a large pot and cover with water. Bring to boil and cook for about 15-20 minutes or until potatoes can be easily pricked by a fork and are tender, but not mushy. Take care to avoid over cooking the potatoes [note: potatoes may not cook evenly, and larger potatoes may require more time than smaller ones]. Drain potatoes and let cool for at least 15 minutes. Cut potatoes into cubes and put into a large mixing bowl. Meanwhile, cook bacon in a saute pan over medium heat until just crispy. Drain the bacon fat and return to pan to heat. De-glaze pan with 1 tbsp of vinegar. Add onion and cook for about 5 minutes or until just translucent. Add bacon and corn and cook for another 3 minutes or so, stirring often. Remove from heat. In a small bowl, whisk together remaining red wine vinegar, mayonnaise, mustard, salt and pepper. Add bacon mixture and fresh herbs to potatoes. Drizzle with dressing and toss to combine. Serve room temperature or chilled. Serves 15-20 with side dish size portions (about 3/4 cup).

Nutrition Information (Approximate Values): 190 Calories, 2g Fat, 6g Protein, 3g Fiber, 36g Carbohydrates

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Hmm, what to make for dinner? This was certainly a perplexing question the other day. I happened to have on hand a very large head of broccoli, a few cans of cannellini beans in the pantry, some curly pasta, and onions. But what to make with it? And then it hit me. I could use the beans to make a creamy “alfredo” like sauce to go with pasta and broccoli! Yes! We would have creamy pasta and broccoli for dinner. And as an added bonus, there’s about 500 less calories in this dish than if I made it with a real alfredo sauce. So how ’bout that!?

Broccoli sauteed with onions, garlic, salt, pepper and a little water to help it steam. You really don’t want to overcook the broccoli here. It would just be mushy and sad.

I stirred in the paste along with my homemade sauce concoction of very well pureed cannellini beans and a few tablespoons of cream cheese (ricotta would also be fantastic, but I had cream cheese in the fridge, and went with that).

Smooth, creamy goodness – and without a ton of cheese or heavy cream!

Creamy Pasta and Broccoli – serves 4

Ingredients

1 box Cavatappi (or other curly pasta)

Olive Oil

1/2 c Yellow Onion, diced

3 Garlic Cloves, minced

1 1/2 lb Broccoli, cut into florets

Salt and Pepper

1/2 c Water (reserved from boiling pasta)

1 15 oz can Cannellini Beans

3 tbsp Cream Cheese or Ricotta (room temperature)

In a food processor, puree the can of cannellini beans until they are a smooth, creamy texture. Set aside. In a large pot, bring water to boil for pasta. Add pasta and boil for about 9 minutes or until tender. Reserve 1/2 cup of pasta water and set aside. Drain pasta. Meanwhile, drizzle a large, deep-sided saute pan with olive oil and set over medium heat. Add onion and garlic and cook for about 5 minutes, or until onion is translucent. Add broccoli florets and season liberally with salt and pepper. Add pasta water, cover pan with a lid, and let broccoli steam for about 5-7 minutes. When broccoli is tender, but still a bright green, add pureed cannellini beans and cream cheese and stir well to combine. Add pasta and toss to coat pasta with sauce. Remove from heat and serve warm. Sprinkle with Parmesan, if desired.

Nutrition Information (Approximate Values): 345 Calories, 2g Fat, 14g Fiber, 18g Protein, 60g Carbohydrates

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It’s now officially summer. Hooray! And nothing says summer quite like watermelon. Even better if it’s paired with fresh mint and feta cheese. Watermelon sounds especially refreshing, since it’s extremely hot here – and just about everywhere else right now!

I’m not sure what it is about these three distinct flavors, but they just seem to mesh so well together. The juicy sweet of the watermelon, combined with the tangy creaminess of the feta and the crisp refreshing flavor of mint. Delicious. As an added bonus, this tasty salad is very low-calorie!

Here’s to summertime.

Watermelon, Feta and Mint Salad – serves 8-10

Ingredients

5 c Watermelon, cubed*

1 c Feta Cheese, crumbled

1 c Fresh Mint, roughly chopped

Juice of 1 Lime

Combine ingredients in a large bowl. Serve chilled.

*Note: If watermelon is extremely juicy, set cubed pieces on a paper towel and pat dry before combining with other ingredients.

Nutrition Information (Approximate Values): 110 Calories, 5g Fat, 4g Protein, 1g Fiber, 12g Carbohydrates

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“Chickpeas whipped beyond recognition.” That’s what my boyfriend calls hummus. Let’s just say he’s not a fan (I think it’s a texture thing). Anyways, I love me some hummus, even if it is just chickpeas whipped beyond recognition. It’s a tasty, healthy dip that can be eaten with just about anything – what’s not to love? And I know at least one person in this world who just might love hummus more than I do, so this one goes out to my friend, Mel, who loves hummus and just got engaged – congrats!

Chickpeas. About to be whipped beyond recognition!

I usually make a relatively plain hummus with Tahini (sesame paste) and garlic, but I happened to have some leftover grilled corn on the cob and bell pepper and thought that there could be no better use for these leftover treats than whipping them up into a tasty hummus.

I’m not gonna lie. This might be the best hummus I’ve ever made. I just might have to grill up corn and peppers every time I want to make hummus. Seriously. Delicious.

This dip goes great with homemade pita chips.

Devoured. And yes, that’s an octopus on my plate!

Roasted Corn and Red Pepper Hummus – makes about 1 1/2 c

Ingredients

1 15 oz. can Chickpeas, drained with 1/3 liquid reserved

1 Ear of Corn, roasted and kernels removed

1 Bell Pepper, roasted and seeds and stem removed

2 tbsp Olive Oil

3 tbsp Lemon Juice

2 Cloves Garlic

2 tbsp Tahini Paste

Pinch of Cayenne Pepper

Pinch of Paprika

Salt and Pepper

In a food processor, blend chickpeas with 1/3 of liquid from can until well broken down. Add corn, bell pepper, olive oil, lemon juice, garlic, tahini, cayenne pepper, paprika, salt and pepper. Blend again until texture is smooth. If too thick, add more lemon juice and/or olive oil. Serve with pita chips or vegetables.

Nutrition Information (Approximate Values): 135 Calories, 8g Fat, 5g Protein, 3g Fiber, 12g Carbohydrates

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Sometimes you just have to eat your green vegetables. And what a better way than with orzo and goat cheese!? I combined several great nutrient-packed veggies into this easy-to-make and delicious to boot pasta salad.

After draining the pasta, I tossed the orzo with olive oil while it was cooling. I don’t normally recommend doing this with pasta, but with orzo it’s almost always a must. Otherwise, you end up with a stuck together starchy mess.

I steamed the broccoli beforehand ever so slightly. Just enough to cook the broccoli al dente. You don’t want to over cook it. Yuck.

Seriously, don’t do it. You’ll regret it.

Add peas, fresh basil, grated zucchini, goat cheese, olive oil, salt and pepper – and voila! A healthy and tasty spring or summertime pasta salad.

Orzo and Green Vegetables Salad - serves 10-12

Ingredients

1 Box Orzo Pasta

1 Head Broccoli, cut into florets

2 Zucchini, grated with skin on

1 16 0z bag Frozen Peas, thawed

5 oz Soft Chevre Cheese, crumbled

1/2 c Fresh Basil, roughly chopped

Olive Oil

Salt and Pepper

Cook orzo according to package instructions. Drain pasta, toss with olive oil, and let cool slightly for a few minutes. Meanwhile, steam the broccoli in a saucepan with 1″ of water for 5-7 minutes, or until just tender and still bright green. Add the warm orzo to a large mixing bowl and stir in the goat cheese so that it melts and coats the pasta. Add the peas, grated zucchini, broccoli florets, and basil. Drizzle liberally with about 1/4 cup olive oil and season well with salt and pepper. Serve cold or at room temperature.

Nutrition Information (Approximate Values): 245 Calories, 7g Fat, 12g Protein, 5g Fiber, 51g Carbohydrates

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Avocado is my all-time favorite food. I could probably eat at least three a day, but alas, I must restrain myself. I found a recipe for avocado buttermilk dressing in Real Simple a few weeks ago, and thought I’d give it a try with this healthy, tasty springtime salad of radishes, walnuts, and Gorgonzola cheese.

Radishes are a well-kept secret in the vegetable world, I think. I never really ate them much until now. We’ve had them roasted (sort of an acquired taste), but I love them sliced thin in salads. Yum! Plus, radishes are high in fiber and a great source of vitamin C. Boo yah!

I toasted the walnuts beforehand for about 10 minutes in a skillet over a medium flame, tossing constantly to avoid burning. Toasting walnuts (or any other nut) brings out their flavor and makes them an even crunchier addition to your salad.

The great, the glorious, the avocado. Avocados contain monounsaturated fats, which are the “healthy” type of fatty acids that can actually help lower cholesterol. Plus, they pack tons of essential vitamins and nutrients like folates, potassium, vitamin C, vitamin E, and vitamin B6. A true super food!

If you don’t have buttermilk on hand (and you don’t want to buy a half gallon of it just to make this dressing), you can use regular milk and lemon juice to make your own buttermilk. The acid in the lemon juice creates the same properties in the milk as buttermilk. Real buttermilk would probably taste even better, but this is a good substitute in a pinch.

A delicious and healthy springtime salad.

Radish and Gorgonzola Salad with Avocado Buttermilk Dressing – serves 4

Dressing adapted from the recipe Real Simple Magazine

Ingredients

6 c Lettuce, Spinach or Mesclun

10 Radishes, sliced thin

3/4 c Gorgonzola Cheese, crumbled

3/4 c Walnuts, toasted

1/4 Avocado, pitted

1/3 c Buttermilk

2 tsp Red Wine Vinegar

Salt and Pepper

Divide the lettuce into four bowls. Top with sliced radishes, walnuts, and gorgonzola. In a food processor, blend together the avocado, buttermilk, red wine vinegar, salt and pepper until smooth and creamy. Drizzle over salad before serving.

Nutrition Information (Approximate Values): 225 Calories, 12g Fat, 8g Protein, 8g Carbohydrates, 3g Fiber

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Panzanella: it all starts with a loaf of bread. Could be French bread, or a nice baguette. I used a very yummy-looking (and tasting) fresh loaf of whole grain bread. Panzanella originates in Florence, and traditionally is made of stale bread that is soaked. This a delicious way to use up leftover bread loaves from dinner parties or other recipes. Or you can just buy a fresh loaf because you’re craving panzanella…like I did.

The bread is cubed for this recipe, into about 1″ pieces and then baked for about 15 minutes. It’s key to bake the bread pieces before mixing it with the rest of the salad ingredients to keep the bread from getting too soggy as it soaks up the flavors of the dressing.

I chose you make this salad mainly with cucumbers and tomatoes, because they are in season here, and they happen to be some of my favorites. You could substitute other vegetables, as desired. I think I may try one later in the summer with corn, cilantro, onion and peppers. Yum! Also, feel free to peel the cucumber. I was lazy and I also happen to like the crunchy skin.

I used fresh basil and thyme, but dried herbs would work well too. If you have fresh parsley on hand (I didn’t), it would also be a great addition.

Everything mixed together.

If you can, let the panzanella sit in the fridge, covered, for about an hour before serving, to allow the bread to absorb all of the delicious flavors in the salad.

Tomato & Cucumber Panzanella – serves 6-8

Ingredients

1 lb Bread Loaf, cubed into 1″ pieces

2 Cucumbers, seeded and diced

8-10 Roma Tomatoes, seeded and diced

1 Garlic Clove, minced

1/2 Medium Red Onion, diced

1/3 c Fresh Basil, roughly chopped

2 tbsp Fresh Thyme Leaves

1/4 c Olive Oil

3 tbsp Balsamic Vinegar

3 tbsp Lemon Juice

Salt and Pepper

Preheat oven to 350°F. Please the bread cubes on a large baking sheet in a single layer (use more than one baking sheet, if necessary). Bake for about 15 minutes, tossing the bread once or twice along the way, until the bread is golden brown and the edges are crisp. Set bread aside and let cool. In a large bowl, combine the cucumbers. tomatoes, garlic, onion, basil and thyme. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt and pepper. Add the bread to the salad and toss. Drizzle with the dressing and toss to combine well. If the salad seems a bit dry, add more olive oil and lemon juice. Cover the bowl and refrigerate for at least an hour before serving. Toss again before serving. Serve chilled.

Nutrition Information: 290 Calories, 9g Fat, 11g Protein, 8g Fiber, 52g Carbohydrates

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