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Hi All,

I started this blog and didn’t really realize the limitations of WordPress.com, so I’m moving to fromscratchdaily.co! You can find all of my recipes there & more! Please check it out when you get a chance.

Thanks,
Kelsey

Summer Berry Salad

Sometimes you try something pretty simple in theory and it knocks your socks off. That is how I would describe this salad. I tried it a few weeks ago eating out, described on the menu simply as the summer house salad. The description completely undersells the salad.  The combination of ingredients sounds so basic:  salad greens, strawberries, raspberries, blueberries, goat cheese, and a simple vinaigrette, but the resulting recipe is so delicious. If your in the Northern Hemisphere, I would advise you to make this salad now while all of the berries that anchor the salad are at their peak! It’s just too good! You must try it.

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Beyond a lot of fresh berries, salad greens, and a simple vinaigrette; this salad relies on a creamy goat cheese. The chèvre is the area of the salad I would not skimp on. I prefer Laura Chenel plain goat cheese, but that may not be available to you and may not be your favorite. I recommend you try a few out and figure out what you like best. For this salad you don’t want a super tangy chèvre, you want something more creamy.

This recipe will serve 2-4  depending on whether it is the majority or your meal or just a side. The dressing can be made in advance and kept for a day or two covered at room temperature.

Ingredients:

1. Salad Greens – 4 cups or 2 oz or 60 grams
2. Olive Oil – 1/3 cup or 80 ml
3. Balsamic Vinegar – 1 tbsp or 20 ml
4. Lemon Juice – to taste
5. Honey – 1 tbsp or 20 ml
6. About 8 medium Strawberries
7. About 15 Raspberries
8. About 25 Blueberries 
9. Chèvre, Plain, 1/4 cup or 2 oz or 57 grams

Steps:

1. Whisk olive oil, honey, and balsamic vinegar together.
2. Squeeze lemon juice into olive oil, honey, balsamic vinegar; whisk, and taste.
3. Chop strawberries and raspberries.
4. Slice and break chèvre into bite sized pieces.
5. Add strawberries, raspberries, blueberries, and chèvre to salad greens.
6. Add vinaigrette and toss to combine all ingredients.
7. Eat!

Cracked Freekah Tabouli

Cracked Freekah Tabouli

Have you tried freekah; it’s freakin’ awesome! Plus, freekah makes freakin’ awesome tabouli. Bad puns, aside freekah is delicious – especially cracked freekah. It is bigger and chewier than bulgur wheat and has a nutty flavor.

Anyway, I was initially inspired to make this recipe after realizing I had purchased too many cherry tomatoes for simply snacking and they were going to go off if I didn’t find a way to inhale them fast! That and a large cucumber growing in my yard that looked absolutely delicious made this recipe a necessity!

This take on tabouli uses lots of halved cherry tomatoes and big chunks of cucumber and makes a tasty side dish or dinner. You could add chickpeas to make this slightly more substantial, but I think it stands pretty well on its own.

Freekah is cooked in a pretty similar way to other grains like quinoa and rice. If you’ve never made freekah before the key to making it go from good to amazing is to add a bit of oil to the cooking liquid. When using freekah for sweet recipes you could use coconut oil, but for this recipe I used olive oil.

Grapefruit-sized lemon from the yard!

Serves 2-5 depending on whether your eating this as a side or main dish and your appetites.

Ingredients:

1. Freekah, Cracked – 1 cup or 170 oz
2. Cherry Tomatoes halved – 1 pint
3. Cucumber chopped – 1 medium (not an english cucumber)
4. Parsley, chopped – 1/4 cup or 60 ml
5. Olive Oil – 2 tbsp or 45 ml
6. Water – 2.5 cup or 591 ml
7. Lemon – juice from one average size lemon
8. Salt and Pepper to taste

Steps:

1. Add freekah, olive oil, and water to pan. Cook on medium low heat covered with a lid for 20 minutes.
2. Remove lid and cook for an additional 5 minutes until the freekah is chewy and all of the water is absorbed.
3. Add lemon juice to freekah and toss to cover freekah completely.
4. Turn off heat and toss cucumber, tomatoes and parsley with freekah.
5. Add salt and pepper to taste.
6. Eat!

Yum!

Greek Yogurt Blueberry Popsicles

I know I just posted a popsicle recipe, but I’ve honestly become obsessed with popsicles and I made them again today. They are so easy, tasty, and when you make them yourself you can make them healthy. They are really just a cool (both literally and figuratively) breakfast option. These popsicles have one more ingredient than the last popsicle recipe I posted (for a grand total of three): greek yogurt, maple syrup, and blueberries. Because these popsicles are primarily made of greek yogurt, they are quite filling and protein rich.

Full Fat Greek Yogurt

Yogurt-Maple Syrup Mixture

Unfrozen Popsicle

Notes:

I have left the blueberries intact, rather than blending or mashing them, so you do have cold, hard chewy bits in the popsicle. I enjoy this chunkiness in the popsicle, but if you prefer a smoother texture feel free to mash or blend the blueberries before mixing with the yogurt. I have used whole milk yogurt because I find the texture more creamy and delicious and feel full fat dairy is more healthful in general. If you prefer low or non fat dairy use that here instead. This will produce 6 – 4oz popsicles.

Ingredients:

1. 2 Cups Plain Greek Yogurt 
2. 2 Tbsp Maple Syrup
3. 1 Cup Bluebereries

Steps:

1. Mix greek yogurt and maple syrup until thoroughly combined.
2. Add 1/2 of a cup of the maple syrup – yogurt mixture to each popsicle mold.
3. Add 8-12 blueberries to each popsicle.
4. Add the remaining yogurt to the rest of the popsicle molds.
5. Freeze until hardened.
6. Eat!

Mango Coconut Popsicles

What do you do when at one trip to the grocery store you’ve bought a case of mangos, 5 plums, and a pint of figs and a pint of blueberries for only 2 people? Well, for one thing you make popsicles. These popsicles are simple, naturally sweet, and with just a bit of coconut cream – delightfully creamy! They are like an all-natural mango flavored creamsicle.  The normally chilly bay area has been especially warm this week and these have been a perfect treat! I’ve been eating these as dessert, a snack, even as breakfast on occasion.

Mango flesh from 3 mangos

Popsicle Molds

Coconut Cream

This recipe make enough for 6 – 4 oz popsicles (24 oz of popsicles). Ideally you want the mangos to be extremely ripe for this recipe. Mangos almost to the point of going off can be used for these popsicles. The mixture made before freezing is delicious and can be eaten as a pudding.

Ingredients:

1. 3 Large Mangos (flesh and juice) – for the mangos I used this comprised 760 grams of mango flesh
2. 1/2 Cup Coconut Cream – if you cannot find coconut cream you could use full fat coconut milk, but the final result will be less creamy

Steps 

1. Blend mango flesh and coconut cream until creamy and smooth.
2. Add mango coconut mixture to popsicle molds
3. Freeze until hardened.
4. Eat!