Want some Summer recipes that will work for an outdoor cookout, or an easy laid-back indoor get-together? Our guest blogger, Kaylee Murphy, got you covered! Kaylee is one of our favorite bloggers for many reasons. We love her creativity in the kitchen and her attention to good nutrition and healthy eating, and the way she wraps both beautifully with well-written entries and mouth-watering photos in her blog!
Before we get to the yummy recipes Kaylee has for us, we’ll let her introduce herself:
- Fresh spinach/mixed greens
- Dried cherries/cranberries
- Optional add ins: quinoa, nuts
- Strawberry Lime Poppyseed Dressing:
- ½ cup chopped strawberries
- The zest of one lime
- ¼ cup freshly squeezed lime juice (sometimes I like to add a tablespoon or two more for that extra tang, but you can adjust it to whatever tastes good to you)
- 2-3 tablespoons raw honey
- 2 tablespoons Chosen Foods Avocado Oil (or any other mild-tasting oil)
- 1 tablespoon strawberry balsamic vinegar (or regular balsamic vinegar)–I like this brand
- 1 tablespoon poppy seeds
- Sea salt to taste
- First, throw all the ingredients for the dressing, except for the poppy seeds, in a blender and blend until the mixture is smooth. Then, stir in the poppy seeds. Place the dressing in the refrigerator until you are ready to use it.
- Next, combine all the ingredients for the salad in a large mixing bowl until you achieve a nice balance.
- Finally, when you’re ready to serve the salad, pour the dressing over the salad and toss until everything is coated.*
- 4-6 ounces freshly squeezed lemon and lime juice (I use about one large lemon and 1 & ½ large limes)
- About 10 ounces water (you can use less or add more depending on how tart you like it)
- 1 tablespoon freshly grated ginger
- 1 teaspoon stevia or raw, local honey (I use Kallas Raw Honey)
- 2-3 pinches cayenne pepper (depending on how much spice you can tolerate)
- Squeeze your fresh lemon and lime juice into a shaker.
- Add the rest of the ingredients and shake well.
- Strain the drink into a jar to get rid of any lemon seeds and the freshly grated ginger for a nice smooth drink. Cover and shake again.
- Refrigerate until chilled.
- Shake each time before drinking to make sure you get all that good spice. Enjoy!
- 2 cups walnuts, raw
- 1 cup cashews, raw
- 1 cup almonds, raw
- 1 cup coconut chips
- A heaping ⅓ cup coconut sugar
- 4 tablespoons coconut oil
- 2 teaspoons vanilla flavoring (not extract!)
- A sprinkling of sea salt
- 2 cups dried bananas/banana chips (without added sugar!)
- 1 cup dairy-free dark chocolate chips/chunks (optional, but a must in my opinion)
- First, place the nuts, coconut chips, coconut sugar, coconut oil, vanilla, and sea salt in the crockpot. Next, mix the ingredients together, cover the crockpot with the lid, and turn it on high for 45-60 minutes. Stir the mixture frequently while it’s cooking to make sure the coconut chips don’t burn.
- Then, after 45-60 minutes, turn the heat down to low and cook for another 20-30 minutes.
- Next, remove the mixture from the crockpot and spread it out onto a large sheet of parchment paper to cool.
- Finally, once the mixture has cooled, mix in the banana chips and dark chocolate (if using).
Hi! My name is Kaylee Murphy and I am a recipe developer, food blogger, private chef, and an extremely passionate health enthusiast. I’m the founder and creator of KayliciousHealth.com