Summer Berry, Almond + Avocado Salad with Lemon Poppy Seed Vinaigrette

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For some reason I thought it was a great idea to clump a lot of traveling together– a 16 hour road trip to Colorado, a quick two day trip to Santa Cruz,  followed by red-eye flights from coast to coast.  All while 7 months pregnant :)  Excuse me if I’m slightly crabby, emotional, and whiny.  

It’s only because I’m tired.  And 7 months pregnant.  Oh, and I think I’m finally feeling the difference that being 30 makes while doing all of it.  I feel old!!! And once again….so tired!

BUT, I’m in Pennsylvania today with the Hershey Company and pretty darn excited about it.  Can’t wait to tell you about the trip and dig into some chocolate:)

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After all of the chocolate, I’ll be ready for something light, refreshing, and green!

This Berry Almond & Avocado Salad is so easy to toss together.  It’s a summer staple for us.  Usually, I serve it as a side salad, but when I’m lazy and don’t have dinner planned I’ll simply add some grilled chicken to it.  

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And this Lemon Poppyseed Vinaigrette is one of my favorite dressings↑↑!  I like to make a big batch and keep it on hand for any quick salad we throw together!  

Berry Almond & Avocado Salad
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Ingredients
  1. 1 head crisp romaine lettuce,rinsed and finely chopped
  2. 1 cup chopped strawberries
  3. 1 cup blueberries
  4. 1 ripe avocado, pitted and diced
  5. 1/3 cup slivered almonds
  6. 1/4 cup crumbled feta cheese
  7. salt and pepper to taste if desired
  8. For the Lemon Poppyseed Vinaigrette
  9. 1/4 cup extra virgin olive oil
  10. 2 tbsp fresh squeezed lemon juice
  11. 1 tbs + 2 tsp White Wine Vinegar
  12. 1 1/2 tbsp poppyseeds
  13. 1 tbsp honey or agave nectar
  14. dash of salt and pepper
Instructions
  1. Whisk dressing ingredients together and set aside.
  2. Assemble salad and toss everything together with desired amount of Lemon Poppyseed Vinaigrette.
Sweet Treats & More http://sweettreatsmore.com/

Patriotic Berry Coconut Pops

These Red, White & Blue Berry Coconut Pops are the perfect treat for the 4th of July! Made with coconut milk and berries, these festive pops are healthy too! 

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My first homemade batch of popsicles of the summer.  And conveniently, they are perfect for the 4th of July!  Red and blue berries bursting in a creamy, coconut milk popsicle- sweetened with just a little honey and lime!  We’ll be making these (and many others) all summer long baby. ‘Tis the summer of popsicles for this prego lady. 

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We are spending the fourth in Colorado at my parents’, which means we are embarking on our first 16 hour road trip there since our move to San Diego.  My bulging belly wants nothing more than to sit in a car for 16 hours with two restless boys.  Luckily, we’re making a pit stop in Arizona to split up the drive.  

But seriously you guys, pray for us, our children, and my swelling ankles.   

And then go make these popsicles!  

 

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 And when you’re beat from the heat on the 4th of July enjoy one (or a few)  to help you cool off.  They’re pretty much guilt free.  

 

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And if this face doesn’t tell you they’re delicious, I don’t know what will :) 

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Patriotic Berry Coconut Pops
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Ingredients
  1. 1 can (14 oz) coconut milk (i used full fat)
  2. 1 tbsp honey
  3. 1 tbsp fresh squeeze lime juice
  4. 1 tsp fresh lime pulp
  5. 1 cup blueberries
  6. 1 cup diced strawberries
  7. Popsicle Mold
Instructions
  1. Whisk coconut milk, honey, lime juice, and lime pulp together. Set aside.
  2. Place a small spoonful of blueberries at the bottom of each popsicle mold. Place a small spoonful of diced strawberries on top of the blueberries.
  3. Pour coconut milk into the popsicle molds over top the berries. Place the popsicle sticks in the molds and place in the freezer for 4-6 hours until completely frozen.
Notes
  1. To remove popsicles from the mold, run the mold under warm water for a few minutes, then slowly wiggle popsicles out of their molds.
Sweet Treats & More http://sweettreatsmore.com/

Mango Chicken Quinoa Salad with Honey-Lime Dressing

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This salad reminds me of the short time we spent in San Juan back in February.  We had an afternoon before our cruise ship departed just to walk around the town.   We wandered into an open courtyard area where there were a few giant mango trees and two men using these long stick-like hooks to pull the mangos down from the trees.

One of the gentlemen picked a few for us and we sat and ate some of the best tasting mangos I’ve ever had.  Oh how I wish I could get my hands on one of those mangos now and toss into this yummy summer salad.  Mango and chicken, avocado, coconut, and quinoa, all tossed together in a simple honey-lime dressing.  It’ll take you somewhere tropical :) 

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 It’s light, yet filling enough to be a main dish or can be a side salad too.  And it’s really easy to throw together when you keep some cooked quinoa and cooked chicken on hand in the fridge! 

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Mango Chicken Quinoa Salad with Honey-Lime Dressing
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Ingredients
  1. 3 cups cooked quinoa
  2. 1 1/2 cups cooked chicken, shredded or cubed
  3. 1 1/2 cup diced mango
  4. 1/2 of a large avocado, diced
  5. 2 tbsp chopped cilantro
  6. 1 tbs chopped green onion
  7. 1/3 cup sweetened shredded coconut
  8. 1/4 cup Extra Virgin Olive Oil
  9. 1/3 cup fresh squeezed lime juice
  10. 1 1/2 tbsp honey
  11. salt and pepper to taste
Instructions
  1. Toss quinoa, chicken, mango, avocado, cilantro, onion, and shredded coconut together in a large bowl.
  2. In a small jar or container whisk together olive oil, fresh lime juice, honey. Pour over salad and toss to coat evenly. Season with salt and pepper to taste. Chill for 1-2 hours before serving.
  3. Squeeze a little extra fresh lime juice before serving if desired
Notes
  1. Quick prep tip: Keep a bunch of cooked quinoa and cooked chicken on hand so you can toss this salad (or a similar one) together in minutes!
Sweet Treats & More http://sweettreatsmore.com/

 I originally published this recipe on I Heart Nap Time as part of the Hello Summer event! 

Orange Cranberry Superfood Salad {with Orange-Honey Balsamic Vinaigrette}

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Happy Monday friends! Only four more days of hotel living! I’m anxious to get back into a normal eating routine of prepping and cooking my own meals. I’ve been “vacation eating” for the last ten days and I think my body hates me.  

Last week however,  I made this super simple, superfood salad for lunch because I was just craving something green, something clean!  After hitting the fast-food drive thru for my kids (yep, totally that mom this week) I ran and grabbed a few ingredients from the grocery store to make a light and refreshing salad.  That just so happens to be packed with fiber, antioxidants, and vitamins K and C.  And it’s so simple I threw it together in my itty bitty hotel kitchen with just a few ingredients! 

It was just what I needed.  And what I might need everyday for the rest of the summer :) 

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The greens: baby kale and finely chopped brussels sprouts. 

The goods:  oranges, cranberries, and pecans. 

All tossed together in a super simple Orange-Honey Balsamic Vinaigrette.  

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Simple Orange Cranberry Superfood Salad with Orange-Honey Balsamic Vinaigrette
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Ingredients
  1. 1 cup baby kale
  2. 1 cup finely chopped brussels sprouts (raw, not cooked)
  3. 1 orange, peeled and sliced into small chunks
  4. 1/3 cup dried cranberries
  5. 1/4 cup chopped pecans
Orange-Honey Balsamic Vinaigrette
  1. 1/4 cup fresh squeezed orange juice
  2. 2 1/2 tbsp balsamic vinegar
  3. 1 tbsp extra virgin olive oil
  4. 2 tsp honey
  5. dash salt and pepper
Instructions
  1. Gently toss baby kale, brussels sprouts, orange chunks, cranberries and pecans together.
  2. Whisk dressing ingredients together and drizzle desired amount over salad. Toss together and serve.
Sweet Treats & More http://sweettreatsmore.com/
 

Strawberry Banana Green Sunrise Smoothie

Strawberry Banana Green Sunrise Smoothie || Sweet Treats and More

Life lately has consisted of lots of early mornings thanks to my 20 month old who won’t sleep in past six am!  To think I used to wake up at five every morning to exercise boggles me.  The thought actually makes me a little nauseous.  And I looked forward to it?  What happened to that girl?  

One thing I do look forward to when I wake up that early now is breakfast.  I’m back on my green smoothie kick and this Strawberry Banana Green Sunrise Smoothie is one I love.  I shared this recipe over at I Heart Nap Time last year when I was a contributor and  I’ve kind of been itching to share it with you because it’s a fav.  It’s so simple and combines two of my favorites- strawberries and bananas.  Freshly squeezed orange juice makes it the perfect “sunrise” smoothie.  You know, since we are up at the crack of dawn.  

Strawberry Banana Green Sunrise Smoothie || Sweet Treats and More

The little tyke loves it too.  Mr. Miles and I slurp our green smoothies down while we wait for the rest of the world to wake up:)

Strawberry Banana Green Sunrise Smoothie
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Ingredients
  1. 1/3 cup fresh squeezed orange juice
  2. 1 banana, peeled
  3. 1 cup sliced strawberries, stems removed
  4. 1 cup ice
  5. 1 1/2 cups spinach
  6. 1/2 tbsp agave (optional)
Instructions
  1. Place everything in a blender (in the order listed) and blend until smooth and creamy! Sweeten with agave if desired.
Sweet Treats & More http://sweettreatsmore.com/

 This recipe was first published over at I Heart Nap Time, a recipe I created as a part of the I Heart Nap Time Creative Team, 2013.

Frosty Fruit Soda

Frosty Fruit Soda || Sweet Treats and More I hope everyone had a wonderful Christmas! We spent a week in Colorado at my in-laws’ house and spent Christmas Eve and Christmas Day with both of mine and Brett’s parents– one of the benefits to both of our parents living in Colorado!  Plus our parents actually get along…like, really well.  And sometimes hang out without us.  We love it…it makes the whole in-law thing a breeze:)  

But now we are home and we’re about to ring in a New Year! Not sure how that’s possible but here we go right?

Frosty Fruit Sodas || Sweet Treats and More

Ring in the New Year with these Frosty Fruit Sodas!  They’re a fun and festive drink everyone can enjoy, especially the kiddos.  I guess you can call them a mock-tail:) And they only take minutes to blend up!  Into a blender goes a banana, orange, some orange zest, vanilla ice cream and Sprite, or any lemon-lime soda you like.  I’ve even used Fresca and they taste great! 

They taste a little like an Orange Julius but not as thick, and with a little fizz! 

Frosty Fruit Soda
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Ingredients
  1. 1 ripe banana, peeled
  2. 1 medium orange, peeled and chunked
  3. zest of 1/2 of the orange peel
  4. 1 cup vanilla ice cream
  5. 1 (12 oz) can lemon lime soda
  6. optional: whipped cream, extra orange zest, or banana slices for garnish
Instructions
  1. Place everything into a blender and blend until smooth and frothy! Pour into glasses and serve!
Notes
  1. This recipe is from a church community cookbook my MIL gave me, called Heavenly Recipes. It's a collection of recipes from people within her church!
Sweet Treats & More http://sweettreatsmore.com/

Simple Patriotic Quinoa Salad

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Red, White & Blue Quinoa Fruit Salad(4)

If you haven’t noticed, I’m on a quinoa kick.  Mostly, I’m lovin’ it in salads.  I really like it in chilis (but it’s way too hot for that right now), and I can’t wait to make quinoa burgers.  Don’t those burgers look amazing?!  With the dead heat of summer on us (it’s in the 90′s here people!) frozen treats and salads are about all that sound good to me.  So more quinoa salad it is! 

This simple, and I mean really simple Patriotic Quinoa Salad is light, refreshing, and HEALTHY–what every 4th of July barbecue needs, right? Full of strawberries, blueberries and feta cheese, giving it the festive red, white and blue colors. 

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 The quinoa and the fruit are tied together perfectly with the tangy Feta cheese and a Lime-Poppyseed dressing (  With it’s nutty flavor, I was surprised how much I liked the quinoa paired with fruit.  A scoop of this is also really good over a bowl of yogurt! 

Looking for another great quinoa salad, check out this Mango Chicken Quinoa Salad I’m sharing over at I Heart Nap Time.  It screams summer!

Patriotic Quinoa Salad {with Lime-Poppyseed Dressing}
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Ingredients
  1. 2 1/2 cups cooked and chilled quinoa
  2. 1 cup diced strawberries
  3. 1 cup blueberries
  4. 2/3 cup feta cheese
  5. 1 1/2 limes, juiced
  6. 2 tbsp extra virgin olive oil
  7. 1 1/2 tbsp agave nectar
  8. 1 tsp poppyseeds
Instructions
  1. In a small bowl whisk together lime juice, olive oil, agave and poppyseeds.
  2. In a large bowl combine quinoa, strawberries, blueberries and feta cheese. Drizzle dressing over the top and toss together.
Notes
  1. keep salad chilled until serving
Sweet Treats & More http://sweettreatsmore.com/

Merry Mondays & Sugared Cranberries

Merry Mondays
 
I’m participating in the Christmas Blog Extravaganza, Merry Mondays, that the girls over at Claire Cooks and Greens and Chocolate are hosting. Go check it out!
 
I had just bookmarked these Sugared Cranberries when I found out the first Merry Monday ingredient was Cranberries.  Perfect!  Or so I thought. 
 
I made the mistake of using regular sugar for the rolling instead of super fine sugar like the recipes calls for.  I didn’t think it would make that big of a difference.  The sugar got all clumpy on me and the cranberries didn’t turn out nearly as pretty as the ones pictured hereWas it the sugar? Or am I just no good at rolling cranberries in sugar?  

Cute or not, they still taste good.  Kind of like craisins.  We snacked on them all week.  They’d make a great Holiday party snack or a cute gift (if they turn out prettier than mine). 

After these didn’t turn out as expected, I attempted to make Cranberry Orange Scones.  They turned out ok.  I mean, we still ate them, a lot of them.  But half-way through making them I realized I forgot to buy the sour cream the recipe called for.  I tried replacing it with vanilla yogurt.  It might have worked but I only had 6 oz. and needed 8 oz.  They turned out a bit on the dry side.  

So my Merry Monday Cranberry post didn’t turn out like I’d hoped.  Sigh.  But I plan on redeeming.  Add to the grocery list: super fine sugar & sour cream.

 
 
Sugared Cranberries
 
Ingredients
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cups superfine sugar
Instructions
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.