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Watermelon & Blueberry Salad

I am so looking forward to the long weekend ahead, three days to relax and enjoy family and friends. At our gatherings we are all responsible for bring a dish. Guess what I'll be taking!

I grew up eating loads of watermelon, it was a summer staple in our house, but we couldn't eat it in the house. My mother made my siblings and I eat our watermelon outdoors when we were young, when we were older and bit more mature, she allowed us to eat it inside.

You can serve this watermelon salad in or out and you don't have to worry about a big dripping mess.

This is my second summer being able to eat watermelon without getting sick, and I'm enjoying it. I'm not sure what it was, but several years ago whenever I'd eat it, I would get oh so sick, so I stopped eating it. Last summer I gave it a try, because I really, really wanted to have some crisp, sweet watermelon. I started with small pieces, didn't get sick, I now sometimes eat half of a watermelon for breakfast , yeah!!

Watermelon contains lycopene, a nutrient found in red fruits and vegetables and aids in vision, heart health and cancer prevention. Watermelon is such a filling food, and it's only 40 calories per cup, you can't beat that.

Now that I'm eating more watermelon, I'm eating it more ways. This simple salad is so delicious and festive looking, perfect for your Memorial Day gatherings. Serve along or on top of a bed of greens, drizzled with balsamic glaze and sprinkled pine nuts. Finding a sweet watermelon can be hit or miss, so I sometimes drizzle on a bit of agave nectar.

Just be creative.

Watermelon & Blueberry Salad

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4 from 1 review

Author: Celeste @TheWholeServing
Prep Time: 10 mins
Total Time: 10 mins
Yield: 8 1x
Category: Salad

Ingredients

Units Scale

8 cups of cubed watermelon, I used a medium-sized watermelon
4 cups fresh blueberries
juice of one lime (optional)
drizzle of agave nectar (optional)
3 tablespoons, chopped mint

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Instructions

In a large bowl toss cubed watermelon with blueberries.
Add in the lime juice and sprinkle on a bit of agave nectar if you like. I generally add agave if my watermelon is not a really sweet one. Finding a sweet one is hit or miss.
Sprinkle on chopped mint.
Toss to mix, transfer to serving dish.
Serve and enjoy!

Nutrition

Serving Size: 1.5 cups
Calories: 105
Sugar: 20.6
Sodium: 2.4
Fat: 0.5
Carbohydrates: 27
Fiber: 2.9
Protein: 1.5
Cholesterol: 0

Linked with: My Pinterventures-Merry Monday Link Party, Inspire Me Monday-Just Another Mom, Anything Goes - Marilyns Treats, Lou Lou Girls - Fabulous Party

Almond Butter Chocolate Chip Cookies

Celeste 6 Comments

Peanut Butter cookies used to be my favorite cookie, I made them for the first time many, many years ago with my 5th grade class. We used a cookbook that was actually pages of sketched step-by-step instructions stapled together. There were probably 5 to 6 different recipes, but the one I fell in love with was Peanut Butter Cookies, I made them over and over again, it made me and my family very happy.

I no longer make or eat Peanut Butter cookies, I have switched to almond, hazelnut or any other nut, because I have a child with a peanut allergy. But actually, the peanut is not even a nut, it's a legume.

What is a legume? Well it's the fruit or seed of a plant. The most commonly known legumes are peas, beans, lentils, soybeans, tamarind and of course peanuts. In reality some legumes are not good for us, especially in their raw state. For more on legumes, check out The Legume Manifesto.

OK, let's get back to the recipe, Almond Butter Cookie's, this recipe is adapted from Vegan Yumminess, Vegan Peanut Butter Cookie. If you're vegan or just want some tasty eats that just happen to be vegan, check out Vegan Yumminess.

My version is a bit thinner with a crispy, chewy bite, because the almond butter I used was a oilier, thinner brand, (Target Simply Balanced All Natural Creamy Almond Butter) the thicker the nut butter, the thicker the cookie. I also traded cornstarch for arrowroot, (I didn't have cornstarch) and I added dark chocolate chips and sliced almonds.

Whip up a batch or two and make the people in your life happy.

Apple Beer Cocktails

Celeste 4 Comments

Cocktails anyone?

With summer on the horizon, I thought it would be nice to have a crisp refreshing adult beverage to serve family and friends. Generally at our gatherings there's wine and beer, I'm a wine drinker thank you, not quite fond of the beer taste. However, on the rare occasion that I do drink a beer, it's a Corona with a twist of lime or Trader Joe's Newton's Folly apple beer. The lime with a Corona gives it an extra crisp taste and the Trader Joe's apple beer, simply doesn't taste like beer, it has a clean fresh taste, I think that's why I like so much.

Cool, Crisp and Tart!

It's the best way to describe this cocktail, perfect for warm summer days. Plus it gives me an excuse to use my pretty cocktail glasses for more than an appetizer container.

The base of this drink of course is the apple beer, with the addition of tequila, fresh lime juice and sparkling mineral water.

Adding thin granny smith apple slices, takes this drink from nice, to niiiccee!

When the drinks all gone, you enjoy the crisp apple slices.

This drink was served two ways, in one of my favorite cocktail glasses and in a salted rim glass, reminiscent of a Margarita. Either way you serve it, it's sure to be a crowd pleaser!