OVERNIGHT OATS

For an extended while, our plan for August was to require care of our front room . We planned to strip the wallpaper off the walls, take apart the uber ugly inbuilt cupboards, patch and paint the walls and therefore the woodwork and have the first wooden floors, that we were lucky to seek out under a horrible carpet, restored by professionals. But as we talked about doing all that we suddenly realised that what we actually want to try to to also is have a touch more of an open space living arrangement downstairs.


To achieve that we need to partially knock down the load-bearing (unfortunately) wall between the living room and the kitchen diner and the only logical time to do that is now, before we spend hours redecorating our foresaken (it has not been touched in 25 years apparently so you can imagine how bad it is) living room.

So it’s back to the drawing board for us – we will have to watch Netflix on my computer while sitting on two deckchairs in the middle of the living room for a little longer than initially anticipated. It sucks, but we think it will be worth it in the long run.

I am currently on a mission to find an experienced and reliable builder to carry out the works and a nice internal door that will dictate the extent of our demolition. We also need to move a radiator on each side of the wall into a new position to accommodate the new door, so it will be a bit of an upheaval, but it’s now or never and we are ready to get our teeth into it. Hopefully we'll have a mostly finished front room in time for Christmas – fingers crossed.

This is probably the simplest ‘recipe’ that you have ever seen me do, but this is genuinely what I have been having for breakfast all summer, ever since it became too consider cook porridge, so i assumed i might share. What i really like about this recipe isn't only how cooling and nourishing it's , but also how quick and straightforward it's to place together, how portable it is and how there are no stubbornly dirty pots to wash up afterwards.

INGREDIENTS

• 60 g / 2/3 cup jumbo* rolled oats (GF certified if needed)
• 8 g / 1½ tbsp ground chia seeds (1 tbsp whole)
• 240 ml / 1 cup almond milk
• ½ tsp cinnamon (optional)
• maple syrup, to taste (optional)
• approx. 150 g / 5¼ oz summer fruit, per portion

METHOD

1. The night before (or at least a few hours before), combine oats, chia seeds and almond milk in a bowl. Mix well to combine and place in the fridge overnight to thicken.
2. Give the bowl a good stir. Divide between 2 bowls if making two portions.
3. Sprinkle with cinnamon and sweeten with syrup if desired.
4. Top with fruit and consume.

SUGAR FREE GRANOLA

Sugar-free granola made using no sugar or sweeteners. A healthy choice for breakfast which will be modified to suit taste.

I’m guessing there is a lot of you out there that think that I don’t have a sweet tooth. I hardly use sugar or sweeteners in my recipes and prefer to only sweeten treats with fruit or edible fruit . However, the truth is quite the opposite. The reason I do that is due to my appetite . I’m an all or nothing quite girl and that i literally can’t have anything sweet within the house or i will be able to EAT IT ALL. I have no self-control!

For this reason, I rarely make or have granola within the house. I can’t resist the deliciously sweet, crunchy goodness and literally would eat handfuls of the things until it had been done. However,  my first challenge was to form granola. I have always been aiming to develop a sugar-free granola that had a crunchy texture but was something that I could store without the danger of me eating it all! This was the perfect opportunity.

The biggest challenge was getting the sugar free granola crunchy enough without the sugary coating. After researching for a touch I saw that a lot of sugar-free recipes use beaten albumen to realize this then i attempted it. It worked beautifully and combined with some copra oil I achieved the feel i used to be trying to find .

I love that this granola isn’t sweet and I hope you do too. It is a perfect base for you to add in extras to suit you and your kid’s taste buds. Dried fruit, if you're trying to find an honest little bit of sweetness, or some fresh fruit if you only need a touch hint of sweetness. I love it with fresh fruit and greek yoghurt and so do both my boys. The crunchiness of the granola paired with the creamy Greek yoghurt and sweet berries may be a winner and an ideal breakfast or dessert. You can always drizzle some honey over it if you are still looking for more sweetness.

INGREDIENTS

• 200 g (2 cups) rolled oats
• 60 g (1/2 cup) pumpkin seeds*
• 80 g (2/3 cup) mixed chopped nuts (i used cashew, hazelnut, walnuts) **
• 40 g (1/2 cup) almond flakes
• 2 tsp cinnamon
• 1/2 tsp ginger
• 4 tbsp coconut oil (melted)
• 2 egg whites (beaten until frothy)

INSTRUCTIONS

1. Pre heat oven to 150c / 300f / Gas 2 and line a baking tray with baking paper.
2. Add all the dry ingredients to an outsized bowl and mix .
3. Add the copra oil and stir through, coating the mixture.
4. Add the beaten egg whites and gently stir to coat the mixture.
5. Spread the mixture onto the baking tray and bake for approx. 30 mins (until golden)

RECIPE NOTES

• * can sub for a seed of choice.
• ** chop finely for babies and young children

GREEN SMOOTHIE BOWL

It’s not a replacement idea by any means, but I’ve fancied doing my very own take of it for a short time now. Now that it's finally got warm, I’ve decided to offer it a go.

Turns out that Duncan isn’t much of a lover of smoothie bowls as, in his mind, they mean a ‘hungry 30 mins later’ quite breakfast. I quite like them, especially in warm weather when your body naturally craves lighter and more hydrating meals. and that i never go hungry as I pack them filled with fibre, fruit and nuts. Plus, for me, a smoothie bowl may be a perfect opportunity to smuggle some powerful leafy greens into your daily diet without much sacrifice.

INGREDIENTS

SMOOTHIE

• 2 large bananas (frozen work well, especially in hot weather)
• ½ cup raw buckwheat, soaked overnight*
• 75 g young spinach, washed
• juice of ½-1 lime, to taste
• 4 tsp syrup / 5 dates, soaked in boiling water, to taste

TOPPING

• 6 strawberries, sliced
• 1 kiwi , sliced
• pomegranate seeds
• 20 pumpkin seeds / pepitas
• 15 almonds, chopped
• 1 tbsp dessicated coconut
• 2 squares of dark (70-80%) chocolate, chopped (optional)

METHOD

1. Rinse soaked buckwheat well. Soaking will make it a touch bit ‘slippery’, don’t worry that’s normal and you won’t be ready to taste that.
2. Pop all the smoothie ingredients into a blender with 2 icecubes and only enough water to form it possible for the blender to form a smooth, thick liquid.
3. Divide the mixture between two bowls and pile your favourite toppings on top.

NOTES
*Or (certified gluten-free if you're gluten intolerant) oats, quick-soaked during a bit of water for 5-10 mins before blending.

Pumpkin Granola Yogurt Parfaits

I can’t believe it’s already nearing the top of October. It truly amazes me how briskly the time seems to travel by with a touch one. Not that it didn’t already fly by before having Hemlsey, but I do desire my days are currently a blur and everything is choppy into 4-hour intervals. i'm doing my best to require time every day to hamper , breathe deeply, and soak within the moment whether it's a touch messy or totally peaceful.

When I first created these pumpkin parfaits I used pumpkin puree mixed with pear, pure syrup , ground nutmeg, and cinnamon, but because this is often still such a well-liked post on NITK I chose to revamp the recipe a tad and put up some shiny new photos.

I found within the original recipe that the pumpkin and pear mixture was a touch too intense, and that i made the switch to making an upscale and velvety pie cashew cream to layer between the yogurt and granola in these parfaits.

The pie cashew cream still features a definite pumpkin flavour from the pure pumpkin pureé (whoa that’s tons of pppp’s!) but it also features a nice richness from the cashews and is sweetened perfectly with the pear and syrup . rather than just nutmeg and cinnamon I used a pre-blended pie spice mix for ease and additional flavour.

In the original recipe I used plain Greek yogurt and organic nut granola to layer with the pumpkin, except for this version I’ve swapped out the Greek yogurt for coconut yogurt due to my dairy allergy (I didn’t have a known issue with dairy in 2012 once I first posted this!), so it’s totally up to you which of them yogurt you select to use.

These parfaits make a stunning breakfast or snack to enjoy during the day and with the mixture of yogurt, pumpkin, pear, and granola they're loaded with digestion boosting probiotics and fibre so your body will many thanks for all the love and goodness.

I have to admit, amidst the sleep-deprivation and baby challenges that overtook past week, these delicious and perfectly pumpkiny parfaits were a pleasant treat for both Justin and I! Hemsley even enjoyed a number of the pumpkin pureé herself! I gave her a couple of spoonfuls as i used to be making the recipe as we are very slowly introducing her to some solids then far she’s loving everything she’s tried. Hopefully this is often the start of a positive new food experience for her!

Ingredients

• Pumpkin Pie Cashew Cream:
• ½ cup raw cashews
• ½ cup water
• 2 cups pure pumpkin puree
• 2 teaspoons pie spice
• 2 tablespoons pure syrup
• ½ very ripe pear (cored)
• pinch of salt
• Parfaits
• 2 cups plain (or naturally sweetened vanilla) coconut yogurt or Greek yogurt
• 1 cup + ¼ cup your favourite gluten free granola (I used Glutenull Quinoa Granola)
• the pie Cashew Cream

Instructions

1. Prepare the pie cashew cream first.
2. Soak the cashews within the ½ cup water for 1 hour minimum, then drain and increase a high speed blender.
3. Add within the pumpkin puree, pie spice, syrup , pear, and salt and blend until completely smooth.
4. Remove from the blender with a spatula and transfer to a bowl*.
5. Using 4 small jars, add ¼ cup of yogurt to rock bottom of every jar.
6. Next, layer ¼ cup granola over the yogurt in each jar.
7. Next, divide the pie cashew cream between the 4 jars, layering over the granola.
8. Divide the remaining yogurt between each jar layering over the pumpkin cream, then finish by topping each jar with 1 tablespoon of the granola.

Enjoy!

Notes
*You may chill the pie cashew cream within the fridge until you're able to assemble the parfaits otherwise you can make the parfaits and place them within the fridge for half-hour in order that they're nicely chilled.

SAVORY BUTTERMILK PANCAKES

Christmas 2013 was the primary time i attempted making gluten free pancakes reception . We were just beginning of a 3 week major detox diet scheme and in any case the diligence of not eating wanted to require it easy. For some reason i used to be thinking of exactly those pancakes earlier in the week and decided to form gluten free pancakes again.

This time i attempted a special recipes and these pancakes came out super fluffy and delicious! Normally our household would be crying for blueberry pancakes but since they're a touch difficult to source here in Turkey, I opted for savory pancakes instead.

So after a long week in the office, I slept for 14 hours only to wake up on Saturday midday. Got out of bed and into my yoga pants only to walk the puppy and make some pancakes. After that, we snug back into bed with our iPads and books (honestly, who was I kidding… I didn’t last 5 minutes reading before my eyes fell shut again!) and took another snooze for 2 hours. It was a beautiful day out and usually I would feel bad for missing a beautiful day. But this Saturday I didn’t care. I got rest, I had pancakes and got to snuggle the puppy. Every now then , you only need these quite days!

Ingredients:

Pancakes:
– 2 cups white rice flour
– 2 cups buttermilk or kefir
– 1 tbsp baking powder
– 2 eggs
– a pinch of salt
– juice of 1 lime

Topping:
– 2 cups mixed mushrooms of your liking
– 1/4 cup spring onions
– 1 dried tomato
– 1 tsp unsalted butter
– salt, pepper
– 2 eggs
– 1/4 cup cheese (of your liking)

Method:

Topping:
1. Cut the mushrooms and dried tomato into small pieces and slice the spring onions into thin slices
2. Put into a pan with 1tsp of butter. Season with salt and pepper and sauté for a few minutes.
3. To poach eggs, bring a pan of water to the boil with 1 tbsp of vinegar. Once the water is boiling, gently crack the eggs into the vinegar water, one egg at a time. Cook for about 5 minutes, then remove the eggs from the water with a big spoon. Don’t leave the eggs in the warm water, otherwise the yolk will continue to cook and your eggs won’t be runny.
5. Grate the cheese and set aside.

Pancakes:
1. Mix all ingredients together and whisk well.
2. Heat a pan with butter and form little pancakes. Cook on both sides until golden. Stack on a plate.

Top the pancakes with the mushroom mix, then add the poached egg and some of the grated cheese.

Avocado & Egg Breakfast Toast

This summer breakfast toast has been a staple among my weekly menu. It's quick. It's easy. And it doesn't heat up my poor little kitchen much in the least . While one lonely slice of toast won't appear to be much, this is often a rather filling little dish that's filled with healthy fats and protein to stay you going and powering through your morning!


Your body needs healthy fats.

Healthy fats keep your skin smooth, energize you, provide essential fatty-acids, and even help with vitamins that your body needs!

I've been on this kick lately where I 'fluff' my eggs by adding in pot cheese . I'll be honest, the thought sounded a touch weird to me initially but I gave it a attempt to thought it had been pretty brilliant!

The pot cheese gives another boost of protein and nearly doubles the quantity of egg that you simply get once scrambled. And don't worry, if you are not a lover of pot cheese you actually won't notice it in there much... if at all. Quite a lot of the pot cheese seems to disappear or melt in with the egg.

If my four year old can eat it, and the cottage cheese can go completely unnoticed, I think you're good to go!

I served mine with a couple of strawberries and a drizzle of sriracha for added color and taste. Plus, I'm a complete sucker for any kind of sauce lately . But, if you are not a lover of rooster sauce, no problem - just don't added it on!

Ingredients:

• 2 Slices Whole Wheat Toast (Mine was 40 cal. a slice.)
• 1 Large Egg
• 2 Egg Whites
• 1/4 C. Low Fat Cottage Cheese
• 1 Medium Avocado, Pitted & Halved
• Salt & Pepper to Taste

Additional Suggested Toppings: Sriracha or sauce , Laughing Cow spread , Pickled Jalapeño Slices... etc!

Directions:

• Toast your toast to your liking

• Lightly coat the within of alittle pan with non-stick cooking spray.
• Combine the egg, egg whites and pot cheese together within the pan and cook over medium-heat to scramble.
• Season with salt & pepper and put aside to chill slightly

• Mash the avocado in a small bowl.

• Top each slice of toast with half the mashed avocado and half the dish mixture.
• Give it a little drizzle of sriracha (hot sauce or rooster sauce) if you're feeling spunky.

• Serve right away and enjoy!

MANGO COCONUT CHIA PUDDING

A three-ingredient breakfast or dessert recipe for Mango Coconut Chia Pudding. It’s gluten-free, vegan and takes 2 minutes to make. No sugar added and made with healthy fats from chia seeds and coconut milk.

Originally everything of this post was all about the advantages of chia seeds. And in fact , the nutritional benefits of our foods are super important, but I felt just like the recipe was getting lost altogether the facts!

So instead I’m getting to sum up the advantages of chia seeds (you know – the facts you actually got to know) then highlight the awesomeness that his this 3-ingredient Mango Coconut Chia Pudding aka my absolutely favorite thanks to incorporate chia seeds into my diet. Simple, quick + with ingredients almost everyone can find.

Can’t wait to hear what you think about the recipe!

INGREDIENTS

• 2 cups canned coconut milk*
• 1/2 cup chia seeds
• 2 cups chopped mango (frozen is fine)

INSTRUCTIONS

1. Add all ingredients into a sealed container. Shake. Let sit in fridge overnight (or a minimum of 6 hours).
2. Garnish with cinnamon (optional) and serve!
3. Makes 2 breakfast servings or 4 snack servings.

STRAWBERRY COCONUT YOGURT BREAKFAST BOWL

Take your next breakfast to an entire new level, by adding slightly of coconut to your yogurt and topping it with super seeds like chia, hemp and sunflower.

Do you have a favorite item of clothing you can’t seem to go shopping without buying? For a while it was hoodies and now it’s anything with stripes. It’s not intentionally , I just seem to gravitate towards certain items that I have already got too man of.

I’m the same way when I’m shopping for kitchen wares. I can’t turn down a cute bowl. As soon as I pick it up I even have visions of all the yummy breakfasts I’ll dine out of it and therefore the Instagrams I’ll take with it and well I go into a hypnosis and somehow it finishes up in my growing cabinet of eclectic bowls.

I can’t say I’m mad, because I think some of my favorite meals come in bowls. Especially when it comes to breakfast. You know i really like an honest smoothie bowl, but today I’m sharing another breakfast favorite: the Strawberry Coconut Yogurt Breakfast Bowl.

Swirling in coconut milk and a touch of syrup together with your greek yogurt adds a deliciously creamy dimension to the present protein packed staple. In my humble opinion, nothing goes with coconut quite like strawberries it’s honestly one among my favorite flavor combos and therefore the strawberries couldn’t be more perfect immediately . God I love summer fruit!

Top this power bowl with chia, hemp and sunflower seeds, plus a touch coconut and your favorite spread and shazaam you’ve got yourself a fantastically creamy, crunchy and fruity breakfast which will keep your tastebuds and tummy satisfied all morning, which is basically all you'll invite during a breakfast.

Strawberry Coconut Breakfast Bowl

Recipe Type: Breakfast

Cuisine: Vegetarian

Prep time: 5 mins

Total time: 5 mins

Serves: 1

Ingredients
Coconut Yogurt:

• 1 Cup of Greek Yogurt
• 1 Tbsp of Coconut Milk
• 1 tsp of Maple Syrup

Toppings:

• 5 Sliced Strawberries
• 1 Tbsp of Chia Seeds
• 1 Tbsp of Unsweetened Shredded Coconut
• 1/2 Tbsp of Hemp Seeds
• 1/2 Tbsp of Sunflower Seeds
• 1 Tbsp of Natural Peanut Butter

Instructions

1. Mix yogurt, coconut milk and syrup together during a medium bowl
2. Top with sliced strawberries, chia, coconut, hemp seeds, sunflower seeds and spread

Warm Berry Bowl

Looking for a simple breakfast or snack? Try this Warm Berry Bowl.

Today’s recipe may be a super simple breakfast or dessert which will be made in but 10 minutes, is delicious, and bound to give your morning a lift or satisfy a late-night sweet tooth.

The mix of fiber-rich and antioxidant-rich fruits like blueberries, blackberries, strawberries, and raspberries utilize the simplest of summer fruits — mixed in with an apple or pear of your choice.

When the fruit warms within the oven, the sugars start to slowly release, making the fruit a touch “wilted,” which is delicious when combined with crunchy toasted coconut shreds and dark chocolate shavings that melt right into it. I love adding hemp seeds to the present recipe to offer it a touch more heartiness in healthy fats and protein but be happy to omit this if you don’t have any available or add in another nut/seed you enjoy.

The combination of warm fruit with slightly of almond or cashew milk is delicious! You can also gently heat the milk if that tastes better and you’re not an enormous fan of the cold/hot combo. I’ve talked about how to make your own nut and seed milk here, which I highly recommend if you haven’t tried to do it yet! Otherwise, I often have some store-bought nut/seed milk just in case I need something quick and I haven’t prepared ahead of time (I know, even I need a little help).

The beauty of this recipe is that there’s really no “recipe” at all! It’s so simple and may be made year round utilizing whatever fruits you've got available or that’s ripe that season- for instance , I gravitate towards apples, drupe , and pears within the fall which may be a lovely mix. Whereas in the summer, berries are my jam! I also wish to mix in edible fruit , it gives it a special texture like crunchy dried mulberries used here. Just celebrate with it and add in whatever you enjoy!

Strawberries
The nutrient makeup of strawberries, especially with their high antioxidant levels, have been studied regarding cardiovascular benefits, providing blood sugar stabilization due to their fiber content, anti-cancer benefits again due to their high antioxidant load (especially ellagic acid and ellagitannins).

As with most fruits and vegetables, strawberries contain great amounts of fiber which help our digestive system moving, keeps us fuller for a longer period of time, and releases a steady flow of energy into our bodies.

Strawberries are one of the most popular berries consumed in the US. They’re bright red-deep red in color with an excellent sweet taste with a juicy yet creamy texture. Strawberries are grown wild or cultivated and can be used in a variety of ways from sweet to savory in dishes.

Strawberries are one of several berries high in antioxidants that have been studied regarding their anti-cancer benefits, cardiovascular benefits, improving blood sugar regulation, anti-inflammatory benefits, anti-cancer benefits, and digestive health (ulcerative colitis and Crohn’s).

The blend of phytonutrients found in strawberries have shown to have great positive effects on the cardiovascular system due to their ability to decrease oxidation of fats that line our blood vessels (i.e. decreases overall cholesterol but especially LDL cholesterol and decrease blood pressure by reducing ACE (angiotensin I-converting enzyme).

Blueberries
Blueberries are shown to assist with cardiovascular health, cognitive benefits, eye health, overall antioxidant support, insulin resistance, and anti-cancer benefits.

Because blueberries contain a great amount of fiber and they’re lower in sugar than some other fruits, they have a low glycemic index which means better blood sugar regulation and steady energy.

Blueberries antioxidant content has also shown to help improve cognitive function, overall immune support, brain health, and nervous system health. Since blueberries help reduce blood fat levels, they’ve been labeled as a “belly fat burning food”, which is additionally great for digestion and “debloating” our tummies thanks to the fiber content.

Ingredients

• 2 cups blueberries
• 1 cup blackberries
• 1 cup raspberries
• 1/2 cup strawberries
• 1/2 cup large fresh figs
• 1-ounce dark chocolate shaved
• 1/4 cup dried mulberries, optional
• Dash of cinnamon
• 1 cup homemade almond, cashew, or oat milk

Instructions
Step 1

• Preheat oven to 350 degrees F.
• On an outsized baking sheet lined with parchment paper, pour all fruit on top with a touch of cinnamon and pinch of sea salt, stir to evenly spread.

Step 2

1. Bake for 20 minutes or until warm and sugars start to release from the fruit. Take out of the oven and sprinkle optional garnishes and dark chocolate shavings on top. The heat from the fruit will start to melt and warm them both.
2. Serve during a small bowl, pour milk on top as needed/desired. Enjoy!

Healthy Zucchini Muffins with Chocolate Chips

Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and excellent for adding chocolate chips. Freezer friendly and utterly delicious!

Ingredients

• 2 cups shredded, unpeeled zucchini — (about 1 small/medium zucchini)
• 1/2 cup mashed ripe banana — about 1 medium/large or 4 ounces
• 1/4 cup copra oil — melted and cooled, Very light vegetable oil , or vegetable oil
• 1/4 cup honey
• 1/4 cup sugar — light or dark
• 1 teaspoon pure vanilla extract
• 2 large eggs — at room temperature
• 1 teaspoon ground cinnamon
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon leaven — i like to recommend aluminum free
• 1/2 teaspoon kosher salt
• 2 cups white whole wheat flour
• 1/3 cup bittersweet chocolate chips — mini or regular (I used mini)

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease a typical 12-cup muffin tin or line with paper liners.
2. Grate the zucchini, then throughly squeeze it with a towel to get rid of the maximum amount excess water as possible. Repeat as needed. If you've got not already, melt the copra oil and let come to temperature
3. In the bowl of a standing mixer or an outsized bowl , beat together the banana, honey, brown sugar, copra oil , and vanilla until smooth. Add the eggs (make sure they're temperature or the copra oil may resolidify), then beat again until combined.
4. Sprinkle the cinnamon, baking soda, leaven , and salt over the highest of the batter, then mix to mix . Sprinkle within the flour, then mix on low speed, just until the flour disappears. By hand, fold within the zucchini and chocolate chips.
5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted within the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for five minutes within the pan, then carefully lift the muffins out of the pan and place them on a wire rack to chill completely (this will keep the muffins from becoming soggy).

Recipe Notes
Store muffins at temperature consistent with my guide to store muffins, or individually wrap and freeze for up to three months. Let thaw overnight within the refrigerator (or if you're during a hurry, unwrap and microwave gently on reduced heat until warm).
For tips to form the muffins vegan or gluten free, see blog post above.
For even more suggestions for a way to vary up the recipe (adding oatmeal, using flaxeggs, etc.) skim the comments. There are many helpful suggestions from those who have reported making (and loving!) these muffins.

HONEY LIME QUINOA FRUIT SALAD

Quinoa, strawberries, blueberries, blackberries, and mango combine during this incredible salad. The fresh fruit and quinoa are glazed with a honey lime dressing and it'll be successful wherever it goes!

I am obsessed with fresh fruit. Our fridge is usually filled with fresh able to eat fruit. I would honestly eat fruit over candy and chocolate any day. I am loving all of the fresh fruit at our local market immediately and it's perfect for creating a salad .

One of my favorite salads on the blog is that this Honey Lime Poppyseed salad . The honey lime glaze add the right flavor to the fruit. I decided to form this salad but add some quinoa. Quinoa not only adds a yummy texture to the present salad, but has numerous health benefits and added protein.

My friend Jason from the fashionable Dad came to visit for a visit and it had been the right opportunity to place together this delicious salad with all of the fresh fruit in my fridge. Jason is honestly the funniest person who i do know and that i laugh the whole time. He has such a fun blog too! By the top of creating this salad our mouths were watering and that we couldn’t wait to eat it!

This salad is incredible. So many delicious fruits are in this salad. You are going to love it! And my favorite part is that the honey lime glaze over the highest . Everything is ideal and therefore the quinoa added thereto is delicious. I loved the texture that the quinoa gave. I couldn’t get enough of it!

This salad is perfect for your next gathering. It is one among the simplest salads that I even have made and therefore the honey glaze on top is incredible. Sure to be a hit!

Ingredients

• 1 cup quinoa uncooked, (I used tricolor)
• 1 1/2 cup strawberries sliced
• 1 cup blackberries
• 1 cup blueberries
• 1 mango diced
• Honey Lime Glaze:
• 1/4 cup honey
• 2 tablespoons lime juice
• 1 tablespoon basil chopped for garnish

Instructions

1. Rinse and prepare the quinoa according to package. Let quinoa cool to room temperature.
2. In a large bowl, combine quinoa, strawberries, blueberries, and mango.

To make the glaze:

1. In a small bowl combine the honey and juice . Drizzle over the salad and toss to coat. Garnish with fresh basil.