Fruit + Nut Jam Salad

gluten-free, vegan // yields 2 large side salads

for the salad:

3 cups chopped lacinato kale

3 cups chopped baby spinach

1/3 cup chopped walnuts

10 sweet cherries, halved + pitted

2 handfuls of blueberries

shaved red onion

salt + pepper

for the dressing:

2-3 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon all-fruit jam

pinch of salt

Set out the tablespoon of jam first thing to help soften.

Mix kale + spinach together and portion between 2 bowls.

Divide fruit + nuts and place on top along with the shaved onion, a pinch of salt, and pepper.

Place 2T lemon juice, olive oil, jam, and salt in a jar and shake [or whisk in a bowl] until completely combined. There may be some small pieces of fruit/pulp in the dressing that don’t combine. If there are large pieces of fruit in your jam try to leave those out.

Taste and add more lemon juice if desired. I used 3T.

Pour the dressing + serve.

notes: Be sure to use jam, not jelly. Goat cheese would be an excellent addition if not vegan.

I had a lunch date yesterday.

And now you’re going to relive it with me.

Salad buffet – So fun, so easy, so delicious. Unless of course your guest hates vegetables. Luckily, both of my guests love their veggies.

Maple Roasted Chickpeas – Make them riiight now. Or tomorrow. But soon. These are my favorite roasted chickpeas to date!

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Maple Roasted Chickpeas

vegan // gluten-free

1 cup chickpeas
1/2 Tablespoon extra virgin coconut oil, melted
2 teaspoon maple syrup
1/4 teaspoon salt
1/8 – 1/4 teaspoon cayenne [opt]

Preheat your oven to 400 degrees.
Place all ingredients on a baking sheet and mix around until the chickpeas are evenly coated.
Bake for 20-25min until golden brown [or darker if preferred].

notes: You can sub any high heat oil instead of coconut, but the coconut does add a little nuttiness to the flavor.

Sweet + Spicy. Just how I like it.

Katie + her adorable daughter were my lovely guests. Katie was trying out my little photography spot and couldn’t believe that’s where I take all my photos. It’s literally crammed in between our kitchen table, a window, and a huge vertical bike rack.

Kombucha Frostie – Come again? Uh yah, you heard me right. The amazingly creative Gena, came up with this winner of a recipe. You take a Kombucha [homemade or store bought] and blend it with banana, frozen fruit, and a little lime juice and then you have the most delicious smoothie-frostie-slushy drink you’ve ever tasted.

I could not get over how refreshing + flavorful these were. Definitely going to be on repeat all summer long.

[gingerberry kombucha, banana, blackberries, and lime juice]

The youngest foodie I’ve ever met – This girl has good taste. She munched on everything in her mom’s salad bowl while we talked non-stop.

Can’t handle the cuteness. The dogs were a fan of Adrienne as well, as she left them quite a few tasty surprises on the floor.

Salad dressing! Another to add to the recipe collection.

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