Avocado and Black Bean Salsa (Gluten-Free)

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Summer, to me, means bathing suits, the pool, cocktails and chips with dip. One of my favorite activities is to go to local restaurants, sit outside on the patio and indulge in some tasty beverages and salsa (yes, that is an activity). Some of my favorite salsa recipes include the standard ingredients: tomatoes, limes and onions. But I've never been one to stick to the "standard" when cooking, so I switched it up a bit.

This is one of my new favorites and it's pretty obvious why. It's a twist on traditional salsa since I incorporated black beans and vinegar into the mix, but they add a new and distinct flavor that make it extremely addictive. Not only is this salsa tasty, but it's pretty, too! Fresh avocado and tomatoes brighten up this dish and make it perfect for any gathering. This was a hit with Chris and I'm positive it will be a winner with your crowd, too. Enjoy!

Printable Recipe

Ingredients

• 2 avocados, peeled, seeded and chopped
• 1 tomato, seeded and chopped
• 1 (15 oz.) can black beans, drained and rinsed
• 1/2 cup cilantro, chopped
• 2 tbsp. apple cider vinegar
• 1 tbsp. olive oil
• Salt and pepper, to taste
• Chips, for serving

Combine the avocados, tomato, black beans and cilantro in a bowl. 

Drizzle the vinegar and olive oil on top. Sprinkle with salt and pepper and stir to combine. Adjust seasoning as needed. Serve with chips.

Source: SK Original

Healthy Banana Cookies

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Chris and I were both trying to eat semi-healthy before the beach since that's usually our routine before we go on vacation. (Disclaimer: by "we" were trying to eat healthy, I mean he was being really good about it and I was sneaking cookies and chips every chance I could get. Hey, a girl's gotta eat.)

So in order to satisfy my sweet tooth and also try to keep to his requests to maintain a healthy diet for a few weeks, I made some banana cookies for us to nosh on. The ingredients are very simple and figure-friendly, and they also allowed me to kick my cravings without overindulging. Enjoy!

Printable Recipe

Ingredients

• 3 ripe bananas
• 1 1/2 cup old-fashioned oats
• 1/2 tsp. vanilla
• 1/4 tsp. cinnamon
• 1/3 cup unsweetened applesauce

Preheat oven to 350 degrees F.

Mash the bananas in medium bowl. Add remaining ingredients and stir to combine.

Drop the cookies using a tablespoon onto a non-stick cookie sheet (or spray with non-stick cooking spray). Bake for 12-15 minutes or until cookies are set.

Source: SK Original

Soy Sauce and Pineapple Marinated Ribeye

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Chris got this marinade recipe from his friend, Dan, ages ago, and it has been one of his go-to marinades ever since. Not only is it extremely simple, but you also don't have to let the beef sit in the marinade for hours. A quick 30 minutes or so and your steak is ready to go!

The flavors in this marinade are awesome. It only requires three simple ingredients, and you get a perfect balance of sweet and savory. The char from the grill gives a nice contrast to the flavors, too, so I highly recommend firing up the grill for this one. This is easily one of my favorite steak recipes. Enjoy!

Printable Recipe

Ingredients

• Garlic powder
• 2 ribeye steaks
• 1 cup low sodium soy sauce
• 1 cup pineapple juice
• 1/2 tbsp. cornstarch mixed with 1 tbsp. water

Generously sprinkle garlic powder on both sides of each steak. Pour soy sauce and pineapple juice into a large ziplock bag. Add steaks and allow to marinate for at least 30 minutes.

Heat grill to high. Remove steaks from marinade and grill steaks for 3 minutes per side, or to your desired doneness.

Meanwhile, pour leftover marinade in a small pan. Cook until boiling, reduce heat and allow to simmer for 5 minutes. Add cornstarch mixture and stir well. Cook for an additional 5 minutes or until thickened. Serve sauce with steak.

Source: Chris' friend

Szechuan Beef

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Chris and I have a pretty standard order when we get Chinese take-out: Szechuan Beef, spring rolls, and General Tso's Chicken. So when we heard that our favorite local Chinese restaurant was under new management and the menu items had changed, we were not happy campers!

Chris' mom made Szechuan carrots recently, and I asked her for the recipe so I could try to make a take on our beloved Szechuan Beef. I modified her ingredients a tad and added beef, celery and scallions to try to make an exact replica of our favorite dish, and it definitely delivered! Chris said it tasted almost exactly the same. We loved this and will definitely be making it again soon--especially since we no longer have a favorite take-out place. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup soy sauce
• 1/4 cup sesame oil
• 2 tsp. garlic, minced
• 2 tsp. apple cider vinegar
• 1 tbsp. hot sauce (more if you want it spicy)
• 2 tbsp. sugar
• 2 tbsp. water
• 1 tbsp. cornstarch
• 1 tbsp. canola oil
• 1 lb. sirloin
• 2 large celery ribs, cut into matchstick-size pieces
• 4 scallions, halved and cut into quarters
• 3-4 large carrots, cut into matchstick-size pieces
• Rice, cooked, for serving

Mix soy sauce, sesame oil, garlic, vinegar, hot sauce, sugar and water together in a large bowl. Place 1/4 cup of the mixture in a separate large bowl and mix with cornstarch. 

Add beef to cornstarch mixture and let sit for 10 minutes. Add celery, scallions and carrots to the bowl with the remaining marinade and let sit for 20 minutes.

Heat oil in skillet over medium-high heat. Add beef in an even layer and cook for 2 minutes per side. Remove beef from skillet and set aside on a plate.

Add vegetables and marinade to the same skillet. Cook for 5-7 minutes, or until veggies are tender. 

Add beef back to the skillet and stir to combine. Serve over rice.

Source: Adapted from a family recipe

Cantaloupe Sorbet

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We bought some of the most flavorful cantaloupe at the Farmer's Market the other weekend. I love buying fresh produce from the market to support our local farms, so it's always great when we come across new finds that we really enjoy. It's also a fun activity to do with Bradley since we're always looking for new outdoor places to take him to.

I decided to use the cantaloupe to make a refreshing sorbet to satisfy our summer cravings, and it definitely hit the spot. The cantaloupe flavor was intense, and the little bit of simple syrup really made the fruitiness stand out. This was a wonderful guilt-free dessert!

Printable Recipe

Ingredients

• 1 ripe cantaloupe
• 1/2 cup water
• 1/2 cup sugar

Peel the cantaloupe and discard the seeds. Cut into chunks and place in a food processor. Whirl until fully processed.

Meanwhile, combine water and sugar in a small saucepan to make simple syrup. Bring to a boil, stirring occasionally, then lower heat. Simmer and continue to stir occasionally for 5 minutes, or until sugar is fully dissolved. Remove from heat and allow to get to room temperature.

Once simple syrup is cooled, add half to the cantaloupe mixture in the food processor. Combine, then taste for sweetness. Add more simple syrup, as desired. 

Add the cantaloupe mixture to a tupperware container and chill for 2 hours, or overnight.

Once cooled, add the mixture to your ice cream maker and make according to manufacturer's instructions.

Source: SK Original