Cobb-tastic

I made this ohhhhh two weeks ago?  Anyways, I took pictures of it, and it was delicious, so I'm sharing.  :o)

Again, inspired by fridge cleaning, I bring you: Smoked Salmon Cobb Salad.

First things first, the dressing: Honey Dill Dressing

In one of my mini mason jars, I mixed:

• 1 T mustard (I used Moosetard)
• 1 T honey
• splash of rice vinegar & olive oil (total ~4T)
• dash of salt & pepper
• 1 1/2 t dill
• dollop of yogurt

So Cobb salads aren't so complicated, just a lot of chopping going on.

Things I chopped:

• granny smith apples
• carrots
• tomatoes
• hard boiled eggs
• fresh from the smoker smoked salmon (ok, not so much chopped as pulled apart...)
• crumbled goat cheese
• avocado (for the boys, not me.  I say ick to avocado)

Served on top of spinach and whatever kind of greens came in the Full Circle box.

Accompanied by some homemade sweet potato (ok, technically yam) fries.  Just chopped, tossed in a bit of olive oil, cinnamon, and cajun seasoning.  450*F for 25-30 minutes.

And if you find yourself surrounded by strawberries and rhubarb, then naturally you should make...



Strawberry Rhubarb Crisp!

[sidenote: had I made a cobbler instead of a crisp, I really would have been cobb-tastic.  Oh well, I like crisps better when it comes to rhubarb! :o) ]

The quick how to:

  The bottom is made of the following all mixed together:

• 2'ish c. strawberries, cut and such
• 4 stalks rhubarb, chopped
• 1/2 cup sugar
• 1/4 cup rice flour (because I didn't have cornstarch)
• Citrus of sorts.  I used a splash of lime juice and a bit of mango orange juice (aka what I had).
• Splash of balsamic vinegar

  The top is a mixture of:

• 1 1/4 cups flour (I used whole wheat pastry)
• 1/2 cup rolled oats
• 1 cup brown sugar
• 6 T butter, cut into small pieces
• 1 t vanilla extract
• pinch salt
• pinch of cinnamon and nutmeg

 Yummmmmmmm!
 

When I served it, I put a little homemade frozen Greek yogurt (just Greek yogurt + some maple syrup, placed shoved in the freezer, stirring periodically while I made the crisp and salad) on top.

Alright, well now I'm hungry...

Layers of Deliciousness

I've seen overnight oats on SEVERAL blogs such as: Kath Eats Real Food, The Smart Kitchen, and The Edible Perspective.  However, I've always had a "meh" reaction to seeing them.  Well, since it's [sorta] getting warmer here, I figured I would give them a chance since warm oatmeal might not always sound super awesome.  That and I have some fresh peaches, and I wasn't sure I wanted to eat them warm.  :o)

Overnight Oats:

• 1/3 c. oats
• 1/3 c. Greek yogurt
• 1/3 c. milk
• 1 T chia seeds
• pinch of salt
• smidge of cinnamon
• my addition - half a scoop of vanilla protein powder

Please excuse the pictures, as these are overnight oats, I made [and photographed] them at night. :o)

 I added some acai berry juice in place of the soy milk.  I'd say I had a 50/50 combination of soy milk and acai juice.  I was going for the whole berry and peaches combination for the final product.  :o)

Combine all ingredients. 

Stir them up, cover, then stick in the fridge.

The next morning, I mixed together some more Greek yogurt with a bit of agave.

I layered my overnight oats (which were yummy by the way!) with yogurt, flax seed hemp granola, sliced peaches, and sliced strawberries.  These were grab and go in a handy dandy mason jar.  Unfortunately, I had one bite in the morning, then thanks to meetings and running between schools, didn't get to them until lunch.  I think I'll plan on doing this again for breakfast (or lunch!).  :o)

It was a beautiful morning (but sadly a windy and nippy afternoon for field day!).  

I love tulips.  :o)  Thanks Full Circle!

Alright, three blog posts in one night.  I'm feeling a bit more caught up on the going on's over here.  I still have pictures I took, updates to share, and recipes to post for five more things from the past two weeks...  Perhaps I'll tackle one or two tomorrow later today (as in not at 1 am).  :o)