Fall is here.
Well, kind of. Phoenix is still getting its fair share of midday heat but cooler mornings and nights (along with a weird onset of seasonal allergies) give me hope that we’re getting there, slowly. And what better way to ring in this glorious time of year than with a fall-inspired green smoothie?
It certainly has been a while. How was your summer…Fun? Sure. Busy? You bet. Glad it’s over? Truer words have never been spoken.
Thank you, Mr. Willis Carrier…
…for inventing modern-day air conditioning! When it is as hot as it has been in Phoenix over the last couple of weeks (up to 120°F/48°C) it doesn’t matter if it is “a dry heat” as Arizonans like to point out. To me – the Central European that I am and always will be – it is freakin’ sweltering and I certainly never get tired of complaining about it. The last thing I want to do in this weather is turn on the oven or stove. Instead, I gravitate towards light and easy summer salads that are quick to make – like this one with watermelon, arugula, feta, red onion, almonds and mint. It may sound like a weird combination but this refreshing salad definitely hits the spot when you’re hot and hungry!
A clean eating version of the all-American classic
When you have a bunch of bananas that are starting to look a little too ripe, you make banana bread. Obvious? To me, it was actually a completely revolutionary idea given the fact that I rarely ever bake (as pointed out by Mr. Healthy Haus on a somewhat regular basis and with not-so-subtle hints of disappointment).
I created a healthier version of the beloved comfort food with gluten free flour, coconut oil, raw nuts and seeds, and without any refined sugar (except for some dark chocolate chips). Much to my own surprise (and my husband’s), this wholesome ‘nana bread turned out delicious!
Wanna go to Tuscany this summer?
Yeah, me neither! I mean, who likes delicious food, cypress-lined rolling hills, tiny picturesque towns and the beautiful Mediterranean anyways?!
But all bitterness aside: Here is an upgraded version of a classic northern Italian dish that the whole family can enjoy and that takes minimal time to make. This healthy yet comforting plant-based recipe combines aromatic basil pesto with the contrasting flavor of sweet and juicy oven roasted grape tomatoes. Sprinkle in some creamy goat cheese and presto! – summer in Italy in the comfort of your own home.