Sunday, June 29, 2014

Peach and Granola Yogurt

This week's breakfast is a delightful treat of fresh Georgia peaches, granola and Chobani Greek yogurt.

One bowl includes 1/2 c Chobani Greek yogurt, 1/8 tsp vanilla extract, 1/4 tsp local honey, 1/3 c cranberry almond granola and 1/2 medium peach sliced.

I stirred the vanilla and honey into the yogurt prior to adding the peach and granola.

The dish is delicious, but I was a bit frustrated by slicing the peach.  The flesh wouldn't turn loose from the pit. I finally just cut the slices I had made off the pit. Anyway, that seems to be the only downside to this dish.

Bon appetite!

Saturday, June 28, 2014

Berry Pecan Salad

Tonight's creation began as a Raspberry Pecan Salad and quickly evolved to a Berry Pecan Salad when I saw the price of raspberries at the farmer's market.  No worries though, the substitute berries I chose are still antioxidant - rich.

To re-create the plate shown above, you'll want two handfuls of the Organic Girl "I love baby kale" greens, 1/4 c blueberries,  4 sliced strawberries, 3 sliced button mushrooms, 1/2 avocado sliced and 1/4 c mixed unsalted nuts.

For dressing, I drizzled extra light olive oil, red wine vinegar and balsamic vinegar on top.

This was delicious and easy to make.  Enjoy!