A Summer Side…

Tomatoes, basil and fresh corn, three of my favorites! So when I came across this Caprese salad recipe I had to make it. We are the supposed ‘corn capital’ here in our area. I don’t know what area we span, BC, Canada, North America! But we do take pride in our local corn. Personally my favourite is the Super Sweet variety sold at the Sparke’s Corn barns. You can find a “Chilliwack Corn Stand” at every corner from July-September here, so one does not have to go far for the sweet ingredient in this salad!

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INGREDIENTS

½ teaspoon extra virgin olive oil
⅛ teaspoon kosher salt
4 medium size ears fresh corn , husked and silk removed
3 cups cherry or grape tomatoes, halved, (I use multi coloured)
2 medium tomatoes, preferably heirloom, halved and sliced in to ¼ inch slices
3 ounces fresh mozzarella, diced into ¼ inch cubes or 3 ounces of Fresh Mozzarella Pearls
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 medium clove garlic, finely minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup small fresh basil leaves, if you don’t have small leaves, roughly chop enough larger leaves to equal ¼ cup
1 tablespoon fresh thyme leaves*** (optional)

Boil the ears of corn for 2-3 minutes, remove from water and cool.
When corn is cool enough to handle, cut kernels from cobs. Discard cobs.
Combine tomatoes, corn and fresh mozzarella in a medium size bowl.
For the dressing combine olive oil, red wine vinegar, garlic, salt and pepper in a small bowl and whisk well.
Add 2-3 tablespoons dressing to tomato/corn mixture and stir gently to combine. Taste and add more dressing and additional kosher salt and freshly ground pepper, if needed

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Cleaning the Inside of Me….

Yes, as the title says, I am trying to clean the inside of me. In December a co-worker came to me and asked me if I would like to do the Whole 30 with her. Without even thinking, I immediately said sure!! I had no clue what the Whole 30 was, so when I came home that day and told my husband we are doing the whole 30, I really had no further information. I had till January 5th, to get my head around what I had gotten myself in to. The more I read, I thought, heck I can do this, although I will miss sushi nights.

January 5th came, and it began. I had meal plans made out, shopping lists in hand for groceries, and a shit load of processed crap still in my pantry! The 30 days flew by, and honestly, it was the best thing that could have happened to us. Our eyes were opened as to what just has been going in our bodies. Don’t get me wrong, I love crackers, cheese, wine and chocolate! And I will never give it up entirely, but will eat and drink it in moderation now.

Hubby and I thought that immediately on Day 31, we would be rushing to go for sushi and a glass of wine (craft beer for him). Well guess what, we didn’t. This past weekend was my first glass of wine, his first drink too. Our eyes have been opened to delicious and fresh food. I am in love with making soups, which we take in our lunches to work. I am ever so grateful for Pinterest and Instagram for recipes and inspiration. I thought I would share today’s soup, which is just cooling right now. I am embarrassed to say that this was my first time cooking an acorn squash!

Here is the recipe. I doubled it, added extra sage, along with garlic powder and dill. It’s a great Roasted Acorn Squash Soup recipe!

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I will continue to share my Whole 30 recipes with you! Off to make Spagetti Squash Pad Thai!!