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  • Writer's pictureHeather Green

What I Ate in a Day : Warm Weather Food Only!

On this delicious episode, I'm going to show you what I eat in a day now that the weather is gorgeous out.

 

I LOVE having tropical, fresh food when the weather is warm. On this episode I'm going to show you how to make a southwestern high-protein breakfast bowl. Then for lunch, I'm going to show you how to make a Peach, Bacon, and Burratta salad with a homemade vinaigrette. In the evening I'm going to show you how to make a Shrimp Taco with a Mango salsa that is not only very colorful but PACKED with flavor.


South Western High Protein Breakfast Bowl:

Ingredients (serves 4):

  • 8 slices of Bacon

  • 4 Eggs, scrambled

  • 1 - 14.5 oz. can Black Beans, drained and rinsed

  • 4 Roasted Sweet Potato

  • 1 large Avocado, divided into quarters and sliced

  • 1 1/3 cup Baby Spinach, chopped

  • Optional Garnishes: Cilantro Leaves, Cotija Cheese, Hot Sauce or Salsa, Pickled Jalapeños, and / or Red Onion


Instructions:

1.) Preheat oven to 425 degrees Fahrenheit, and dice your sweet potatoes into bite-size pieces, place on a baking pan covered with parchment and coat them with olive oil and salt and pepper. Bake for 25 minutes.


2.) Cook your bacon to the desired level of done.


3.) Warm up your black beans, dice your red onion or any other ingredients you wish to add as garnishes and cook one egg either scrambled or whatever style you prefer.


4.) Arrange in a bowl and top with Cotija Cheese and serve immediately.




Peach Panzanella Salad with Burrata and Bacon

Ingredients (serves 4)

  • 3-4 slices bacon

  • Croutons to taste

  • 2 peaches, thinly sliced

  • Fresh lettuce leaves (Iceberg, butter lettuce or arugula)

  • 8 ounces fresh burrata cheese

  • Basil leaves for garnish (optional) For the Vinaigrette

  • ½ cup extra-virgin olive oil

  • ¼ cup balsamic vinegar

  • 1 tablespoon honey

  • 1 teaspoon Dijon mustard

  • 2 cloves garlic, pressed or 1 tablespoon of jarred garlic

  • ½ teaspoon crushed red pepper flakes

  • ¼ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper


Instructions:

1.) Make the Vinaigrette by adding all the vinaigrette ingredients to a clean mason jar and storing it in the fridge. It can be kept for 1-2 weeks. Shake before using.


2.) Cook the bacon in a large skillet over medium-high heat or in the oven and, transfer to a paper towel-lined plate to drain and cool, then chop into pieces.


3.) In a bowl, add in the lettuce, croutons, burrata, and peaches and then sprinkle with the chopped bacon and top everything with the vinaigrette. Feel free to add in basil leaves, and salt, and pepper, and serve immediately.


Shrimp Tacos with a Mango Salsa:

Ingredients (serves 4):

For the Shrimp:

  • 2 teaspoons olive oil

  • 1-1 1/4 pounds of shrimp peeled, deveined, and tails removed

  • Chili powder and salt to taste

Mango Salsa:

  • 1 mango finely diced

  • ½ cup red bell pepper finely diced

  • 1/2 - 1 jalapeno pepper minced

  • Juice of 1 lime

  • ½ cup cilantro leaves finely chopped

Creamy Cilantro Lime Sauce:

  • 1 cup sour cream

  • ½ cup cilantro roughly chopped

  • 2 teaspoons lime juice

  • 1 1/2 teaspoons honey

  • ¼ cup prepared green salsa (also called Salsa Verde)

  • salt and pepper to taste

Additionally

  • ▢ 1 cup shredded purple cabbage

  • ▢ 8 corn or flour tortillas


Instructions:

1.) Prep the mango salsa by mixing all the ingredients in a bowl, and adding salt to taste. Place it in the refrigerator for at least 15 minutes.


2.) Next, prep the creamy cilantro sauce by chopping the cilantro and mixing the ingredients in a bowl. If you'd like a smoother consistency, then place all ingredients in the food processor and process till it's smooth and creamy. Add salt and pepper to taste and also place in the refrigerator until you're ready to serve.


3.) If using frozen shrimp, be sure to defrost and devein them. Heat the olive oil over high heat in a large pan and cook the shrimp after seasoning them with a sprinkle of chili powder and salt and pepper. Be sure they are completely pink and cooked through which takes about 2-3 minutes.


4.) Slice purple cabbage if you didn't get it prepared that way.


4.) Assemble Tacos with warmed corn or flour tortillas by first adding the cabbage followed by the shrimp, and cilantro sauce, and lastly topping with the mango salsa and serve!





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