My college roommates and I just went to Ravina- an outdoor concert that we laid out a picnic for. We sat and listened the Chicago Symphony Orchestra while enjoying all sorts of yummy foods and wine. It was a great night! Only one complaint…these guys:
I made three different kinds of vegetarian sandwiches for us to snack on. Caprese Sandwiches, Mixed Veggie Sandwiches, and Apple, Brie and Walnut Sandwiches
Salt & Pepper
Mixed Veggie Sandwich
Orange and yellow bell pepper
Apple Brie and Walnut Sandwich
Some other highlights included broccoli slaw, cheese platter, fresh cherries and some salsa and gauc!
This is another great summer classic. I made this for the perfect ending to a family dinner- we all ate it outside while enjoying the weather and this delish dessert!
Strawberry Shortcake Sandwich
1 &1/2 pounds fresh strawberries
5 tablespoons sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 &1/2 cup heavy cream
- Preheat over to 400 degrees
- Cut strawberries and toss with 2 tablespoons of sugar. Refrigerate for an hour to let the juices settle.
- Meanwhile mix flour, remaining 3 tablespoons of sugar, salt, baking soda, baking powder and heavy cream
- Bake for 18-20 mins
- Then cut into sandwich slices
- Arrange with layer of Cool Whip, layer of strawberries, another layer of Cool Whip and top it off with some powdered sugar
This such a great summer dish for when you are craving a lighter but flavorful and delicious meal. Plus it is super easy to make! The real work comes when searching for the perfect, fresh, big and juicy tomatoes at the grocery store/market.
Heirloom Tomato Salad
3 Large Heirloom Tomatoes
8-10 cherry tomatoes
2 fresh mozzarella balls6-8 basil Leaves (about 3 tablespoons)
Salt and pepper
5 tablespoons balsamic vinegar
2 & 1/2 tablespoons olive oil
These are the lucky guys I chose… red, yellow and green and some cherry tomatoes from the garden
Slice the tomatoes and mozzarella into big slices, about a half an inch
Stack the basil leaves and roll into a cigar shape, slice on its side for even strips (chiffonade)
Combine all ingredients into one bowl
Toss, cover and refrigerate for about an hour
Arrange beautifully & ENJOY!
These muffins are delicious AND healthy because I use fat free yogurt and applesauce instead of butter to give them lots of flavor with half the calories!
Healthy Zucchini Muffins
2 zucchini, shredded
2 & 1/2 cup flour
2/3 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup fat free plain yogurt (I used greek yogurt)
2 mashed bananas
3/4 cup applesauce
1 cup rolled oats
- Preheat the oven to 350 degrees
- Take a box grater and shred the two zucchinis
- Place the zucchini shreds into a paper towel and squeeze out the excess water
- Combine all of your wet ingredients into one bowl and blend with a handheld mixer (sugar, zucchini shreds, eggs, vanilla, yogurt, bananas, applesauce)
- Combine dry ingredients (flour, baking powder, salt, cinnamon, cloves, nutmeg, rolled oats) and stir until combined – Slowly fold into wet ingredients
- Spray muffin pan and sprinkle batter with rolled oats
- Bake muffins for 15-20 minutes
I’m Katelyn. I like the foodier things in life.
The good for you kinds of food…
…and the not so good for you kinds
I am a firm believer in eating healthy but by no means do I live strictly on salads. Life is too short to not enjoy the sweeter, saltier and fattier things in life! And that is what this blog is all about. I will share my dining out and cooking adventures, showing how I eat healthy when it counts and splurging when I just can’t pass it up. And not to fret, everything will be DELISH!
Oh! And we won’t forget the vino!