Choosing_Balance

Asian inspired summer roll bowl 🥕🥬🌶️Is it too hot for anyone else to turn their oven on right now?! 🙋‍♀️we had a big heat wave this past week so I’m sharing everything I made that didn’t require my oven o. This salad is LOADED with veggies which I love! Tip: chop the ingredients in your food processor to save time! Follow: for more easy & healthy recipes.
-
-
-
-
Ingredients:

2 cups chopped romaine lettuce
2 cups shredded rotisserie chicken
1 chopped bell pepper
1 cup chopped cucumber
1/2 cup shaved carrots
1 cup chopped cabbage
1 avocado, chopped
2 cups cooked rice noodles
Sauce:
1/2 cup almond butter
1 tbsp maple syrup
1 tsp lime juice
1 tbsp coconut aminos or soy sauce
1/4 cup water

Instructions:
Add of the veggies, chicken, & cooked rice noodles together. Cook the rice noodles according to package instructions & let cool completely before adding.
In a food processor or blender, mix the sauce ingredients.
Mix the salad together
Pour the sauce on top or save to add as you eat it throughout the week!

6 Ingredient Spicy Peach Margaritas 🍑 the perfect sweet & spicy combo! Day 7 and the last day of my peach recipe week! The next in season recipe week I have planned is pumpkin week 👀-
-
-
-
What you need:
•3 cups frozen peaches
•3-4 ounces of tequila (I used jalapeño cucumber tequila for extra flavor from )
•1-2 ounces cointreau
•1/4 cup lime juice
•1/2 jalapeño, diced (leave the seeds for a spicier drink)
•1/4 cup hot honey (or regular honey for less spice)

Makes 2 drinks!

Chicken Pesto Grilled Pizza! If you aren’t using your grill to make pizza, you must try! This chicken is perfectly seasoned with . I use their seasoning on chicken, fish, veggies, and more! Perfect to have on hand to season anything for the grill!
Recipe:
1 package pizza dough of choice (or your favorite pizza dough recipe)
8 ounce mozzarella
1 tomato
2 chicken breasts (I made extra in the video!)

8 ounces pesto of choice
Fresh basil
Instructions:
Preheat grill to 400F
Prepare the pizza dough according to package instructions and make sure to leave enough time for it to rise!
While the grill preheats, season your chicken on both sides with
Roll the pizza dough into the shape you want
Oil the grill well- you don’t want the dough to stick!
Add the chicken and pizza dough to the grill. You just add the pizza dough directly onto the grill!
Grill the chicken for about 8-10 minutes then flip.
I flipped the pizza dough after about 5 minutes, you want it to release easily with some grill marks.
Then grill on the other side for about 3 minutes. Remove and set aside until the chicken is at 165F internally
Then assemble your toppings (pesto, tomatoes, mozzarella, & sliced grilled chicken) and put back on the grill until the cheese is melted.
Top with fresh basil & enjoy!

Peach Caprese Grilled Chicken 🍑 Peach Recipe Week, Day 5! An easy way to switch up grilled chicken.

What You Need:
•2 Chicken Breasts
•1 Peach 🍑
•2 oz Fresh Mozzarella 🧀
•2 tbsp fresh basil 🌿
•1/4 cup balsamic vinegar
•1 tbsp coconut sugar or brown sugar

Instructions:
1) Grill the chicken however you normally do. I like to use my indoor grill pan when it’s this hot. I brush mine with olive oil, salt, & pepper
2) while the chicken cooks, combine the balsamic vinegar and coconut sugar on the stovetop. Let it simmer for 15 minutes until it thickens up, stir occasionally.
3) When the chicken is done, top each piece with fresh mozzarella, peaches, basil, & balsamic glaze
4) Enjoy! This makes 2 servings.
5) it pairs perfectly with a salad

4 Ingredient Frozen Peach Lemonade 🍑🍋
The most refreshing drink to enjoy poolside or after a hot day in the sun. I love making fun lemonades in the summer and this one is perfect for day 4 of Peach Recipe Week!

Recipe:
What you need:
•2 cups frozen peaches
•1/4 cup honey
•1 cup fresh lemon juice (about 7 lemons squeezed)
•1/2 cup water
(Add ice if needed for texture)

Instructions:
Add all of the ingredients to a blender & blend until smooth.
Enjoy!
Makes about 4-5 servings!

Crockpot Chicken Enchiladas! No oven meals, pt. 2. If you aren’t using your crockpot in the summer, you’re missing out!!

Ingredients:
* 3 chicken breasts – boneless, skinless
* 1 tablespoon taco seasoning
* Salt and black pepper to taste
* 20 ounces red enchilada sauce
* 1 zucchini, diced
* 1 onion, diced
* 1 bell pepper, diced
* 1 can black beans, drained and rinsed
* 1/4 cup Mexican creams
* 6 corn tortillas cut into slices
* 2 cups fiesta blend cheese divided -shredded
Instructions:
* Place the chicken breasts into the bottom of the slow cooker. Sprinkle the taco seasoning, salt, and black pepper on top of the chicken.
* Add black beans, zucchini, onion, bell pepper, creama, & enchilada sauce
* Cover the slow cooker and cook on low for 4 or high for 6
* Meanwhile, cut the tortillas into slices.
* Shred the chicken with two forks.
* Stir in the tortilla slices, & the cheese into the chicken enchiladas.
* Re-cover the slow cooker and continue cooking for 30 minutes.
* Serve & enjoy!

15 Minute Street Corn Sheet Pan Nachos 🌽
these take no time to make and are so tasty for summer!

Ingredients:

18 ounces tortilla chips
1 tbsp taco seasoning of choice (or homemade)
2 cups shredded cheese �1 tablespoon olive oil
2½ cups corn kernels fresh or frozen�¼ cup chopped red onion
2 jalapeño peppers finely chopped�1/3 cup cotija cheese �1/3 cup mayonnaise
1/3 cup Mexican creama (or sour cream) �juice of 2 limes
Spices:
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
Toppings:
fresh cilantro
jalapeño
Cotija cheese

Instructions:
* Preheat oven to 350°F.
* Add the oil to a large skillet over medium-high heat.�
* Once heated, add in the corn and sprinkle with salt. Cook, flipping the corn occasionally, about 7-8 minutes�
* Add the corn to a large bowl and add in the onion, jalapeños, & half of the lime juice
* Add layer of chips on a baking sheet.
* Spread the shredded cheese over the chips.
* Bake in the oven for a few minutes until the cheese has melted.
* While the chips are in the oven, combine cotija cheese, mayonnaise, creama, the rest of the lime juice, and spices. Whisk in a couple tablespoons of water to thin out the mixture.�
* When the nachos are finished baking, layer on the corn mixture, bake in the oven for a few more minutes to get the mixture a little crispy.
* Then drizzle the saucs over the nachos.
* Top with cilantro, jalapeños, & cotija cheese.
* Serve and enjoy!
Minute Street Corn Sheet Pan Nachos 🌽
these take no time to make and are so tasty for summer!

Ingredients:

18 ounces tortilla chips
1 tbsp taco seasoning of choice (or homemade)
2 cups shredded cheese �1 tablespoon olive oil
2½ cups corn kernels fresh or frozen�¼ cup chopped red onion
2 jalapeño peppers finely chopped�1/3 cup cotija cheese �1/3 cup mayonnaise
1/3 cup Mexican creama (or sour cream) �juice of 2 limes
Spices:
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
Toppings:
fresh cilantro
jalapeño
Cotija cheese

Instructions:
* Preheat oven to 350°F.
* Add the oil to a large skillet over medium-high heat.�
* Once heated, add in the corn and sprinkle with salt. Cook, flipping the corn occasionally, about 7-8 minutes�
* Add the corn to a large bowl and add in the onion, jalapeños, & half of the lime juice
* Add layer of chips on a baking sheet.
* Spread the shredded cheese over the chips.
* Bake in the oven for a few minutes until the cheese has melted.
* While the chips are in the oven, combine cotija cheese, mayonnaise, creama, the rest of the lime juice, and spices. Whisk in a couple tablespoons of water to thin out the mixture.�
* When the nachos are finished baking, layer on the corn mixture, bake in the oven for a few more minutes to get the mixture a little crispy.
* Then drizzle the saucs over the nachos.
* Top with cilantro, jalapeños, & cotija cheese.
* Serve and enjoy!

Frozen Spicy Lemonade Margaritas 🍹 Made with only a few ingredients, these are sure to be a hit all summer long! The star of the show is . I don’t want to drop a drip of their juice, the flavor & freshness is unmatched!
Tag a friend you’d share a margarita with in the comments for a chance to win a box of Natalie’s new 56oz. bottles for a world-class tasting experience this summer!

Ingredients:
2 cups Natalie’s margarita mix
1 cup Natalie’s natural lemonade
1 cup tequila
Jalapeño Syrup:
1/2 cup sugar
1/2 cup water
2 jalapeños, sliced
Instructions:
•pour the margarita juice into an ice cube tray of choice
•place in the freezer until solid
•after this, In a medium saucepan, combine the sugar, water, & jalapeño. Bring the mixture to a rolling simmer over medium-high heat and cook, stirring frequently, until the sugar has completely dissolved.
•Then reduce to the heat to medium-low and continue simmering, stirring occasionally, for 15 minutes. Remove from heat and set aside to cool for at least 30 minutes.
•Once cool, strain syrup into a small bowl. Discard jalapeño peppers. Set syrup aside to cool
•when the margarita juice is frozen, combine the frozen margarita juice + lemonade + 1/2 cup jalapeño syrup + 1 cup tequila into the blender
•blend until smooth
•pour and enjoy! This makes 4 servings.

Easy Peach, Basil, & Balsamic Flatbreads. Ready in just 15 minutes! Make sure you follow along all week for more peach recipes 🍑 -
-
-
-
Ingredients:
4 large naan breads
2 tbsp olive oil
1 fresh peach, thinly sliced
8 oz fresh mozzarella, sliced
1/2 cup fresh basil, chopped
1 cup balsamic vinegar
2 tbsp coconut sugar
Instructions:
On the stove, heat the balsamic & coconut sugar together over low heat. The balsamic should start to thicken over time. When it’s thickened, remove from heat.
Preheat oven to 400F
Brush your flatbreads with olive oil
Add sliced peaches & mozzarella
Bake for 15 minutes
Remove & top with basil & the balsamic drizzle! So easy & tasty!

Easy 5 ingredient gluten free breakfast or dessert! These mini peach crisps are the perfect summer treat 😍
-
-
Ingredients:
2 peaches
2 1/2 tbsp coconut sugar
1/4 tsp cinnamon
1/2 cup almond flour
2 tbsp applesauce

Instructions:
Slice the peaches
Add to 2 small greased ramekins
Sprinkle with 1/2 tbsp coconut sugar + 1/4 tsp cinnamon
Bake at 400F for 15 minutes
In a bowl, mix together the almond flour, applesauce, & remaining coconut sugar
Mix until a crumble forms
Remove the peaches from the oven & sprinkle the flour mixture on top
Bake for 7-8 more minutes
Remove & add some vanilla yogurt on top!

Lemon Ricotta Pasta. If you only have 15 minutes for dinner, this is your recipe! 🍋

Ingredients:
* 1 lb rigatoni pasta
* 1 cup frozen broccoli
* 1 cup ricotta cheese, full fat
* 1 tbsp lemon juice
* 1/2 tbsp lemon zest
* ¼ cup olive oil
* ¼ cup grated parmesan
* 1 tsp garlic powder
* 1/2 tsp salt
* 1/4 tsp pepper
Toppings:
pinch of red pepper flakes
salt & pepper
fresh basil
grated parmesan

Instructions:
Bring a large pot of salted water to a boil over high heat.
•Add the pasta and cook until al dente,
•steam your frozen broccoli for a few minutes in the microwave
•heat a skillet over medium heat
•add a little olive oil and add the broccoli
•sauté a few minutes, cutting the florets into smaller pieces with the spatula
•While the pasta & broccoli are cooking, combine ricotta, Parmesan cheese, lemon juice, lemon zest, olive oil, garlic, salt, & pepper. Stir until well combined. �•Turn off the burner and reserve 1 cup of the pasta water. Then drain pasta
•add the pasta back to the pot. Add the broccoli
•stir in ricotta lemon mixture and about ½ cup of the reserved pasta water.
•Continue to stir for a few minutes until the mixture is creamy. Add additional pasta water to thin out the sauce if needed. Taste and add additional salt & pepper as needed,
•Serve and enjoy! �

Grilled Peaches 🍑 with goat cheese, balsamic, basil, & walnuts on top. The perfect appetizer or side dish this summer! I love how simple these are.

RECIPE:
ingredients:
* 2 large peaches, pits removed & cut in half
* 2 ounces goat cheese
* 1-2 tbsp balsamic vinegar
* 1 tbsp oil of choice
* Fresh basil to taste
* 1/4 cup chopped walnuts

instructions:
1. Brush oil onto the grill
2. Add peaches face down
3. Cook for 3-4 minutes, flip, cook an additional 3-4 minutes
4. Remove and then top with goat cheese, basil, balsamic, & walnuts
5. Eat immediately and enjoy!

Last summer I had a frozen espresso for the first time and haven’t stopped making them at home since! They’re so delicious and easy to make! ☕️ 🍸 Hope you guys enjoy it as much as I do! -
-
-
-
2 ounces brewed espresso
2 ounces vodka
2 ounces coffee liqueur
1 ounce coffee creamer
Handful of ice cubes

1. Pour espresso into an ice cube tray. Freeze until solid�
2. Combine the coffee ice cubes, coffee liqueur, vodka and coffee creamer in a blender. Blend until smooth. This makes 1 drink, double to make 2! Add more ice if needed or stick in the freezer for a bit!

5 Minute Avocado Feta Dip! You guys need to make this easy recipe before the summer is over. It’s my go to because it takes about 5 minute to throw together and is always delicious! -
-
-
Ingredients
3 diced ripe avocado
1/2 cup diced tomatoes
1/3 cup diced red onion
1/3 cup chopped parsley
Juice of 1/2 lime
1 tsp garlic powder
1/2 cup crumbled feta
2 tbsp olive oil
Salt and pepper to taste
Mix everything together in a bowl but don’t mash the avocado!

Viral Can Opener Hack 🍓 Strawberry Floats 🍓 you only need two ingredients to make this delicious summer drink! Grab your favorite strawberry soda + vanilla ice cream. I’ll link the can opener in my stories. So fun for cocktails this summer! Plus I poured the extra in another glass and made another serving 🍦to make a cocktail version, add some sparkling rosé!

Garlic Caprese Grilled Cheese. A delicious lunch ready in 10 minutes! I used garlic dip as a spread and in place of butter on the outside. The MOST delicious- it gave the outside the perfect garlic-y crunch and the inside the best garlic flavor. Plus it’s tasty on its own as a dip! Grab it at Whole Foods now ✨

Recipe:
4 slices of sourdough
garlic dip (I measure this with my heart haha)
1 slicing tomato
1/4 cup pesto
1/2 cup mozzarella
Fresh basil

Instructions:
•Heat a skillet over medium heat.
•Spread ’s garlic dip on two slices of bread.
•On one piece of toast, add 2 tbsp pesto, a slice or two of tomato, 1/4 cup mozzarella. •Layer the other piece on top, with the toom side facing out
•Add a little oil to the skillet then add the grilled cheese. Cook for 2-3 minutes on each side.
•while it cooks, snack on the garlic dip and wait!
•serve and enjoy!

The easiest Fourth of July appetizer! Blueberry, mozzarella, tomatoes, & basil caprese salad. It takes just a few minutes to throw together. Recipe below! -
-
-
-
Ingredients:
1 cup blueberries
2 cups cherry tomatoes, cut into 1/4s
8 ounces fresh mozzarella, optional to cut into stars
2 tbsp fresh basil
2 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper to taste
Instructions:
Assemble the tomatoes, basil, blueberries, mozzarella, & spices into a bowl
Drizzle the olive oil and balsamic on top & toss to mix
Arrange on a plate & serve!

Honey Mustard Chopped Chicken Salad! An easy & delicious salad to enjoy this summer. Perfect way to use leftover chicken! -
-
-
-
-
Ingredients:
4 cups chopped romaine
2 cups chopped cooked chicken
1/2 cup chopped tomatoes
1/3 cup chopped cooked bacon
1 avocado, chopped
1/3 cup chopped red onion

Honey mustard dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tbsp honey
1/4 cup dijon mustard
1/2 tsp garlic powder
1/2 tsp salt

Instructions:
In a small bowl, whisk the dressing ingredients together
In a large bowl, combine the salad ingredients.
Add the dressing and toss
Remove and serve. This makes 4-5 servings!

Green Goddess Pasta Salad. The perfect healthy summer pasta meal! This is so light and refreshing but also packed with flavor!

Ingredients:�16 ounces pasta �1 1/2 cups peas
1 cup mozzarella balls

Sauce: �2/3 cup full fat Greek yogurt
1 avocado �1/4 cup olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper �1 cup cilantro
1/2 cup basil
2 tbsp fresh lemon juice �2 tablespoons freshly squeezed lemon juice

Instructions:
* Bring a large pot of salted water to boil.
* Add the pasta to the water and cook according to package instructions.
* While the pasta cooks, make the green goddess sauce:
* In a blender, combine the sauce ingredients. Blend until smooth. Set aside.

* Drain off the pasta place in a large bowl. Let cool for 5 minutes then add the sauce, peas, salt & pepper taste, & the mozzarella balls.
* Toss to combine.
* You can serve now while still warm or place into fridge until ready to serve!

The easiest summer cocktail- a wine slushie specifically this peach frosé! Made with just frozen peaches and rosé. Perfect to make a double batch for a cookout! Enjoy! -
-
-
-
Ingredients:
6 cups frozen peaches
1 bottle rosé
Optional: 1-2 tbsp honey
Instructions:
Blend everything together in a blender, serve, & enjoy. This makes about 5 servings! -

Two Dishes to bring to a get together this summer! Both ready in under 30 minutes and easy to make! Recipes below⬇️ 🌽 -
-
-
Elote Dip Recipe:
�1 pound corn kernals (I used a bag of frozen corn) �1 tablespoon olive oil�½ cup onion, diced
1 jalapeño, seeds removed & diced
1/2 cup Mexican creama
4 ounces cream cheese, room temp �¾ cup mayonnaise�2 cups Monterey Jack Cheese shredded�Zest of 1 lime
Juice of 1 lime �spices:
�1 tsp garlic powder
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt
1/2 cup cotija cheese ��instructions:

Preheat oven to 350 F degrees.
•Heat a medium oven safe pan over medium heat
•Add the corn and sauté stirring occasionally. This will take about 10 minutes. Add the onion and jalapeños and saute for 3 minutes.
•While the corn is cooking, mix together the cream cheese, creama, mayo, lime zest, all the spices and seasonings, and half the Monterrey jack cheese in a large mixing bowl. Add the corn mixture to the mixing bowl and stir to combine.
•Top with the remaining shredded cheese. Bake for 15 minutes or until golden and bubbly on top
•serve and enjoy!

S’mores Bites:
I doubled this recipe!
Cookie cup ingredients:�1 egg �1/2 cup almond flour�1 tbsp coconut flour�1/3 cup cashew butter�1/4 cup coconut sugar�2 tbsp maple syrup�1/2 tos baking powder �1/2 tsp vanilla �Toppings:�8 chocolate squares cut in half �8 marshmallows cut in half
Instructions:

* In a bowl, whisk the egg.
* Then add in the rest of the cookie cup ingredients.
* Mix together well.
* Add to a greased mini cupcake pan.
* Bake for 10 minutes at 350F.
* When they’re done, remove. Take a spoon and press a hole in the middle on them.
* Add the chocolate on top on the hole, let it melt a little bit, then add the marshmallows on top.
* You cut them both in half so they fit on the mini cups.
* Then broil for 2 mins. Keep an eye on them the whole time
* Let them cool a little bit then eat up!

Meal prep for my husband’s 12 hour shifts this past week! This took about 45 minutes total from start to clean up!

Chicken Caprese:
Chicken Marinade
* 1/4 cup olive oil
* 1/2 cup Greek yogurt
* 2 tablespoons red wine vinegar
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp Italian seasoning
* 1 tsp salt
* 1 tsp pepper
Chicken Caprese
* 2 pounds chicken breasts, about 3 large breasts- cut in half
* 2 pints cherry tomatoes
* 2 tbsp olive oil
* 8 oz fresh mozzarella
* fresh basil
* 1/4 cup balsamic glaze
Instructions:
1. In a bowl, whisk together Greek yogurt, olive oil, red wine vinegar, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Add chicken breasts and marinate for 15 minutes.
2. Preheat oven to 400℉
3. Line a sheet sheet pan with parchment paper, add the cherry tomatoes& drizzle with olive oil, salt, and pepper. Arrange tomatoes around edge of sheet pan and place chicken breasts in center.
4. Bake chicken and tomatoes for 20 minutes, or until internal temperature of chicken is almost 165℉.
5. Remove from oven and top with mozzarella and a drizzle of balsamic glaze. Turn on oven broiler and broil chicken for 3-5 minutes, watching to make sure it doesn’t burn.
6. Remove and add some fresh basil on top.
7. This makes about 5-6 servings
Chipotle Aioli Turkey Sandwiches:
Chipotle aioli:
1 cup mayo ( I used )
4 chipotle peppers in adobo sauce
2 tsp lime juice
1/4 cup cilantro
1/4 tsp salt
1/2 tsp garlic
1/4 tsp pepper
Other ingredients:
1 1/2 pounds turkey
8 slices cooked bacon
8-10 slices of bread (I made 5 sandwiches so I used 10 slices)
5 slices cheese of choice
Romaine lettuce
2 slicing tomatoes
2 avocados
Instructions:
Blend together the Chipotle aioli ingredients
Assemble one sandwich and then store the rest of the ingredients individually so sandwiches don’t get soggy!

Chia Pudding:
This makes 1!
1/2 cup milk
2 tbsp chia seeds
1 tsp vanilla
1 scoop vanilla collagen
1/2 cup fruit
Optional: 1 tbsp honey

Combine everything in a jar, stir, and store in the fridge overnight.

Strawberry Pesto Pasta Salad 🍓 Day 4 of strawberry recipe week and this is the PERFECT pasta salad to bring to any summer bbqs. It’s easy to make and adds such a light touch to a dinner!

ingredients:
* �12 ounces pasta of choice (I used banza)
* 2 cups greens (spinach, arugula, or mixed greens)
* 1 cup diced strawberries
* 1 cup blackberries
* 1 avocado, diced
* 8 ounces fresh mozzarella balls
* 1/3 cup pesto of choice
* fresh basil
* Kosher salt and fresh ground black pepper to taste
* 1-2 tbsp honey
Instructions:
1. Cook the pasta according to package instructions. Drain and rinse the pasta under cold water. Add to a large bowl.
2. Add the greens, strawberries, blackberries, avocado, mozzarella balls, & pesto to the pasta.
3. Stir and the drizzle the honey on top and toss. Add salt and pepper to taste
4. Add fresh basil for garnish
5. Serve and enjoy!

The final day of strawberry recipe week! It was so fun creating easy seasonal recipes 😊🍓 These strawberry lemonade margaritas are sooo tasty! -
-
-

Ingredients:
* 1 pound frozen strawberries
* Juice of 7 lemons
* 1 cup water
*1/3-1/2 cup honey
* 1-1 1/2 cups Tequila
* 1/2-3/4 cup Triple Sec
* Juice of 1 lime
* Salt for the rims of glasses
Instructions:
Blend all of the ingredients together until smooth!
Makes about 8 servings!

3 Ingredient Strawberry Frosé 🍓🍓 You only need 3 simple ingredients to make this delicious summer drink! Frosé has been a favorite of mine the past few summers and this recipe couldn’t be easier! -
-
-
-
Ingredients:
1, 16 oz bag of frozen strawberries
1 bottle of rosé
1/3 cup honey
1-2 cups ice, optional

Instructions:
Combine all of the ingredients in a blender and blend until smooth. Add ice if needed for texture!

Balsamic Chicken & Strawberry Kabobs 🍓 the perfect summer grilling meal! Also I’ll link my grilling pan for anyone who doesn’t want to deal with the full grill situation haha. It works in a pinch when I’m cooking dinner solo and don’t want to be worried about my toddler around the grill! -
-
-
-
Ingredients:
* 1 lb. chicken thighs, cut in cubes
* 1 cup strawberries
* Handful of basil
* Balsamic glaze
* 10-12 skewers
Marinade:
* 2 tablespoons balsamic vinegar
* 1/4 cup oil of choice ( I used avocado)
* 1 tsp garlic powder
* 1/2 tsp salt
Instructions:
* Whisk together the marinade ingredients
* Cut chicken into cubes
* Add the chicken to a bowl or large ziplock bag
* Pour the marinade on top of the chicken
* Let it marinate for at least 30 minutes up to overnight
* Soak skewers in water for 20 minutes
* Add the chicken and strawberries to the skewers, alternating chicken then strawberry
* Heat the grill to medium heat (or a grill pan on the stovetop)
1. Place the chicken on top of the aluminum foil.
2. Grill for 3-4 minutes then flip to cook the other side.
3. Grill the other side for 3-4 minutes until the chicken is white with dark grill marks and the largest piece has an internal temp of 165F
4. Add basil leaves in between the chicken and strawberries and drizzle with the balsamic glaze
5. Enjoy

15 Minute Cilantro Lime Grilled Salmon Tacos with Strawberry Salsa taco🌮🍓 Day 6/7 of strawberry recipes and I’m sooo excited for this one! These just scream summer to me! -
-
-
Ingredients:

Cilantro Lime Salmon:
* 4 salmon fillets
* 2 Tbsp olive oil
* 2 Tbsp lime juice
* 1 tsp lime zest
* 2 Tbsp cilantro, chopped
* 1/2 tsp smoked paprika
* 1/2 tsp garlic powder

Strawberry Avocado Salsa:
* 1/2 pint strawberries hulled and diced
* 1 avocado, diced
* 1/4 cup red onion diced
* 1 lime zest + juice
* 1/2 tablespoon honey
* 1 jalapeño, diced
* 1/2 tsp chili powder
* Kosher salt and pepper to taste

Instructions:

•Heat grill over medium heat
•Combine the cilantro, spices, and lime juice into a small bowl
•Brush the salmon with olive oil then brush on the lime cilantro mixture
•grease grill before adding the salmon
•cook for 2-3 minutes per side
•while the salmon cooks, combine the ingredients for the salmon
•warm tortillas next to the salmon on the grill
•assemble the tacos and serve!
•this makes 4 tacos

Healthy 4 Ingredient Strawberry Lemonade 🍓 The easiest spring/summer drink! It’s so frothy & delicious. -
-
-
-
Ingredients:
4 cups halved strawberries
2 cups water
3 cups sparkling water
1/4 cup honey
1 cup fresh lemon juice (about 7 lemons squeezed)
1 cup ice
Instructions:
Add all of the ingredients to a blender & blend until smooth
Stain
Enjoy!
Makes about 4-5 servings!