This Arugula Salad with Mint Chia Dressing inspired from a recent trip to Round Hill Jamaica will quickly become your new favorite salad dressing! It is flavorful, creamy, and bursting with fresh flavors!
A few weeks ago you may have seen on Snapchat and Instagram that we were in Jamaica at our absolute favorite resort, Round Hill. This was our second stay there, and it was just as fabulous as our first stay!
The understated luxury, quaint beauty, and small size of the resort are some of my favorite features, aside from the sunsets (see below), and the amazing, local and fresh cuisine. They even have Billy’s garden where they pick tons of their own fresh produce each morning!
Each morning we started our day with a Tropical Green Smoothie and a big ‘ol breakfast plate. One of the breakfast highlights was the Round Hill salad. Fresh arugula from their garden, slivered almonds, segmented oranges, and the best Mint Chia Dressing.
For lunch they start you off with fresh plantain chips and their homemade tapenade (ah-mazing, we took two jars home), and I ordered the chopped jerk chicken salad one MULTIPLE days. So fresh and delicious!
My fabulous friends at Round Hill said I could s hare with you the Mint Chia Dressing since I adored it SO MUCH.
This Crudité Platter with Dairy-Free Tzatziki Sauce makes for such a light and refreshing snack, appetizer, or side-dish! The perfect bright and colorful dish to make with any seasonal veggies you have on hand! Dairy-free, egg-free, grain-free, gluten-free, and Whole30 compliant! This will be the most gorgeous appetizer on the table, for sure!
Is there anything better than a dish filled with colorful fresh produce? We blanched the carrots, broccoli, and snow peas in this platter to create that pop of color! Blanching stops the enzyme actions that can cause loss of flavor and color in vegetables, making it a great technique to use before freezing vegetables or serving them raw!
This would be the perfect spread for any dinner party, brunch, or holiday celebration!
Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
Fill a large bowl with ice water and set aside.
Prep you vegetables and place them in the boiling water. Set your timer for three minutes. Using a slotted spoon, remove the broccoli, red radish, snap peas and watermelon radish and place vegetables into the ice water. Set your timer for two more minutes. After two minutes, remove the carrots with the slotted spoon and place into the ice water. Remove the vegetables from the ice water and pat dry. Serve on platter of choice!
Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed blender. Blend until smooth. Pour into a small mixing bowl.
Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.
These Spring Rolls with Mango Ginger Sauce are the perfect light and healthy appetizer or snack! The fresh flavors from the herbs and veggies combined with the spicy and sweet sauce is snack perfection, and easy to prepare- perfect for a meatless Monday, too! They are paleo-friendly, egg-free, nut-free, and vegan if you omit the shrimp!
Make these ahead of time for snack all week long. TIP: Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days!
Heat a medium saucepan with olive oil over medium-high heat. Add in baby shrimp, lime juice, salt, pepper, and cilantro. Cook until shrimp is opaque and fully cooked through. Taste and adjust seasoning as desired. Remove from heat and set aside until cool.
Place all of the ginger mango dipping sauce ingredients into a high-speed blender and blend on high until full combined. Place in a serving container and set aside until ready to eat.
Heat a small saucepan with water until boiling. Add in half the packet of rice noodles and cook for about 3 minutes, or following the package instructions. Drain and rinse under cold water. Place in a bowl and set near sliced vegetables.
Fill a pan with 1/2 cup of warm water and place near the cut vegetables, shrimp if using, and cooked noodles.
Set up a rolling station: cutting board, sliced veggies, shrimp, noodles, water filled skillet, and anything else you would like to add!
Start rolling! Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add 3 shrimp if using to form a horizontal line. Top with a small handful of vermicelli noodles and layer carrots, mango, avocado, cucumber, fresh herbs, and anything else you are using on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Repeat with remaining rolls!
1. To make vegan, swap honey in the dressing for maple syrup and omit the shrimp!
2. Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days.
Have you made your own spring rolls? What do you stuff them with?
My new favorite cocktail is this light and refreshing Raspberry Gin Cocktail. We’re making our own simple syrup (and I promise, it’s super simple to prepare), made with no refined sugars for a delicious and guilt-free cocktail. Plus, it’s festive for Valentine’s Day!
We’ve also spruced up the ice cubes by adding raspberries into them! So cute, so festive.
If you’re staying in for Valentine’s Day or are looking for the perfect drink to make before heading out to dinner, this light and flavorful cocktail is for you!
We’re heading out to for a little dinner date tonight, and starting off with one or two of these beauties.
Place 3 raspberries into ice trays with water, let freeze.
Place simple syrup ingredients in a small saucepan over medium-high heat and bring to a boil. Lower heat and let simmer for 10 minutes, or until the syrup has reduced by half. Take off heat, strain mixture, and let cool completely.
Pour all cocktail ingredients in a cocktail shaker with ice. Shake well, and serve with one or two raspberry ice cubes or ice cubes of choice. Add rosemary garnish and serve immediately
This Orange Power Pasta with Cauliflower Alfredo is super creamy and simple to throw together. No one will be able to tell that the Alfredo sauce is made from CAULIFLOWER! Serve it with zucchini noodles, spaghetti squash, or gluten-free pasta of choice for a great meatless dinner for any night of the week!
I am so excited to share this recipe today from my friend Kelly of Nosh and Nourish‘s second cookbook, Superfood Weeknight Meals! This book is packed with tons of meals made in under 30 minutes! I’m loving all things cauliflower right now, so this alfredo was a must-make on my list! Up next are the Sriracha Cauliflower Tacos!
A bed of delicious roasted veggies on top of creamy pasta is a great way to sneak some extra veggies into your meal!
Check out this creamy alfredo sauce, made without any cheese!
In a large skillet over medium high heat, melt the butter and olive oil. Stir in salt and pepper. Slowly, about 1/3 at a time, stir in the cauliflower mixture. Add in two teaspoons of arrowroot flour/starch and stir continually for about 5 minutes, until sauce is thickened.
Combine spaghetti squash, cauliflower Alfredo, and roasted veggies together in a large bowl. Serve immediately.
Recipe is slightly modified and printed with permission from the Superfood Weeknight Meals Cookbook.*
Substitute the butter for ghee or extra virgin olive oil to make this recipe vegan and Whole30 approved.
Whip up this delicious Roasted Tomatillo Salsa Verde and make some killer guacamole too. Tomatillos and cilantro are bursting out of my CSA, along with carrots, cucumbers, tomatoes, and celery! You’ll get two recipes in one this week because what is salsa without guacamole? Serve it with all those farm fresh veggies for the ultimate appetizer!
We got married this past weekend. It was SO beyond magical and special. I can’t even wait to share all about it with you!
But first, it’s week EIGHT of the Summer CSA recipe series with my ladies Fed and Fit and PaleOMG. You guys, that means there is TWENTY FOUR recipes in total so far between the three of us, and there is still one week left.
I am about to put this salsa verde on EVERYTHING. I’m going to make shredded salsa verde chicken, salsa verde enchiladas, salsa verde chicken soup, etc. etc. It’s just SO good, and so simple to prepare!
If you’re looking for a way to use up some of this season’s onions AND on the hunt for a creative way to prep a delicious protein, these BBQ Bacon Onion Bombs are to the rescue! They’re a breeze to whip up, burst with delicious flavor, and are so much fun to make. Serve alongside a fresh salad and a baked potato for a complete meal!
Adding fresh herbs to any dish makes it stand out. And since potatoes and fresh herbs are all in season, they go perfectly together. Have this as a snack, side dish, or even add it to a hash for breakfast!