We are spending our last day in the office this week before we head north for a holiday with our Canadian family in cottage country. The weather looks beautiful, which has us excited for delicious summer meals on the deck. This summer salad looks like a perfect end to a relaxing day on the lake. Have a safe and fun weekend, we'll see you on Monday morning.

Ingredients
1 cup halved heirloom grape or cherry tomatoes
1 teaspoon salt, divided
3 ears shucked corn
1 medium white onion, cut into 1/4-inch-thick slices
1 jalapeño pepper
1 tablespoon olive oil 
Cooking spray
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice 
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained 
2 diced peeled avocados 

Preparation

1. 1. Preheat the grill to medium-high heat.
2. 2. Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.
3. 3. Brush corn, onion, and jalapeño evenly with oil. Place vegetables on grill rack coated with cooking spray. Grill corn for 12 minutes or until lightly charred, turning after 6 minutes. Grill onion slices and jalapeño 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeño; discard stem. Add corn, onion, and jalapeño to tomato mixture; toss well. Add remaining 1/2 teaspoon salt, cilantro, and next 4 ingredients (through kidney beans) to corn mixture; toss well. Top with avocado.

from www.cookinglight.com 

We know that not all foods are nutritionally equal, but do you know what 200 calories of your favorite food really looks like? This short video puts it into perspective. More examples can be found by clicking here.

I haven't tested these out in my kitchen yet, but they are definitely on my to-do list over the next week. Great for active families that are always on the go, this healthy snack looks like it is sure to please!



Yield: 48 servings

-2 cups rolled oats, thick
-1 cup shredded coconut
-1/2 cup pumpkin seeds, roughly chopped
-1/2 cup pecans, roughly chopped
-1/4 cup chia seeds
-1 cup almond or peanut butter
-3/4 cup dark chocolate (or vegan) chips
-1 teaspoon vanilla
-1 teaspoon cinnamon

In a large mixing bowl, fold all ingredients together. Mix thoroughly. Using your hands grab some of the mixture and start rolling together in about one inch balls. Squeeze them firmly to help everything stick together. Place the rolled energy balls on a cookie sheet. You can put them in the freezer to help them get firm.

The almond/peanut butter will start to dry out, so this needs to be done fast. It is helpful to have two people or consider doing a half batch. You may want to do a large batch because this looks like a delicious snack that will disappear quickly!


Recipe by Jessica Wyman

A few weeks back we posted about our love of homemade infused water. After the long weekend some of you may me feeling a little bloated due to some over-indulging (...it happens!). This simple infusion will have you feeling light and energized after slugging back a few glasses. 

Here's what you need: One jug of pure, filtered water, sliced cucumber, 10-15 mint leaves (or parsley), lemon & orange slices, a small cube of sliced, fresh ginger root and a couple pinches of cayenne pepper to rev your body's fat-burning engine! This recipe tastes great and includes ingredients that are diuretic to help flush your system. Keep your jug covered in the fridge and drink throughout the day. 



recipe from: www.janetandgreta.com