Category: Blog

Kid-Approved Veggies for School Lunches

When it comes to kid-approved veggies, there are several tips (and recipes) I recommend.  This is a topic I often discuss with clients who want to help their children eat healthier at home.  Whether home or school, there are several veggies that kids (and adults) do enjoy.

When I was a kid, I didn’t enjoy soggy Brussels, canned green beans and steamed foods.  Now that I am a healthy foodie and love experimenting with dishes, it’s been fun to discover all of the veggies that I love to cook and the kiddos eat and enjoy.  Yes, it does depend on the kiddo and what they like.  Try experimenting with different foods and ways to cook them.  Have fun with it and get them involved with food prep around the meals.

While planning dinner with my boyfriend this week, he mentioned how he was chatting with one of his kids about eating healthier at school.  He then told me that his son put in a request for some of the dishes I often make for us when we are together.  This made me smile big time! ? After cooking a variety of produce from our gardens this past summer, the kids were discovering different ways to enjoy delicious, healthy farm fresh food.

Kid-Approved Veggies for School Lunches #backtoschool #foodforkids #kidapproved

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I get so much pleasure watching them enjoy fresh, healthy meals.  They are so fun to cook for, we enjoy making meals and snacks together, and I love our quality time together at the table.  It made me reflect further on how many parents ask me for help with the kids and cooking.  Below are some tips and recipes that I’ve found to be helpful and kid approved.

Tip #1: When it comes to preparing  healthy veggies for kids, let’s keep in mind that they often times like sweets.  TRY experimenting with sweet veggies.

Sweet veggies like peppers are great for snacking and sautéing in stir fry.  Stir fry is just as delicious the next day when the flavors have marinated.  Perfect for school lunches.  If your kiddos enjoy cut veggies, adding multi-colored cut up veggies with hummus or a healthy dip is a great snack or lunch item.

Do your kiddos like carrots?  This is one of my favorite recipes!  Not only does it include healthy raw honey but the caramel glaze from roasting makes them sweet like candy.

Honey Glazed Carrots

Recipe: Healthy Honey Glazed Carrots

 

Tip #2: Keep it simple and fun!

Spaghetti squash has become a hit at our dinner table and we’ve discovered that it stores well for school lunches too. Another favorite with the kiddos!  We like to roast ours in the oven with garlic powder and herbs.  No complicated meals over here!  It’s super easy to make and can be fun if you want to add in toppings.

Speaking of toppings, spaghetti squash can be served on the side, topped with a delicious pasta/meat sauce or made into fun boats.  This is great for a family fun night!

Recipe: Simple Spaghetti Squash

 

TIP #3:  ADD IN SHREDDED VEGGIES to home cooked meals.

If you have a very picky eater who isn’t a fan of veggies, try shredding veggies and adding them into meals.  Shredded veggies mix well with meatballs, meatloaf, pasta sauce dishes and more.  Get creative and try new things.

I enjoy making these turkey rounds and use shredded veggies in place of some of the oats.

Recipe: Turkey Rounds

 

After discovering more of the kiddos favorites, I’ve been working on some new recipes that are kid (and adult) approved.  More to come soon!
Have you discovered some new veggie recipes or tips for school lunches? I welcome you to share.

XOXO,

Kim

 

 

 

 

smoothie bowl

Fall Breakfast Bowl Ideas Using Superfood

Fall Breakfast Bowls are a healthy, filling and warming treat as the cooler air moves in and we crave warming foods.

The fall season is in full swing and we’ve been feeling the seasonal shift.  This time of the year, many experience a lower immune system, stress, less sleep (especially during the holiday season)and may feel ‘blah.’  We start to crave heavier, comfort foods.

To help support the body through this seasonal change and beyond, adding in superfoods is a great way to support and nourish the body.

If you are interested in using more superfoods this fall, a great option for you is to make breakfast bowls. You might have heard of smoothie bowls, but that is definitely not the only fun bowl idea for breakfast that doesn’t include cereal. Take a look at these healthy options for your next superfood breakfast.

smoothy pumpkin breakfast bowl

Smoothie bowls are popular year-round, as a way to add more superfoods into your nutrition and have a healthy, yummy breakfast. It may seem weird having a smoothie with pumpkin, but it actually contains the perfect texture and just enough sweetness to make this a filling and healthy breakfast bowl. The trick here is to add banana to the smoothie bowl along with your pumpkin puree, since it is going to sweeten it up. You can then use some almond milk or other milk (such as cashew or coconut), along with your choice of fall spices. Just a little allspice will also work since it combines different flavors in one. For toppings, try chia seeds, ground cinnamon, and walnuts.  Toasted walnuts are delish too!

apple Quinoa Breakfast Bowl

Here is another tasty breakfast bowl that is going to use those wonderful superfoods.  Between the farmers markets and apple festivals, it’s not hard to find delicious apples this time of the year.  Quinoa is added in to give you a healthy grain that is filling and contains plenty of fiber. This quinoa bowl is on the sweeter side, using sliced apples, apple pie spice, applesauce, and some almond milk or soy milk. You can also make it even sweeter with some pure maple syrup drizzled or local raw honey on top.

Sweet Potato Breakfast Bowl

This may not sound appetizing right away, but give it a chance! You aren’t just eating a bowl of sweet potatoes; you are combining them with some of the classic fall flavors for a healthy and nutrient-rich breakfast bowl that is easy to put together. In addition to the sweet potatoes, which should be mashed after cooking them, add in a mashed banana and mix it together. You can then add in your spices, whether you add them individually, or go with allspice or a simple pumpkin pie spice. Other ingredients are up to you, though chia seeds, flax seeds and almond milk go really good with this type of breakfast bowl.

Have you heard of chia and flax?  This is a great article to share more! Chia and Flax

Pumpkin Spice Oatmeal breakfast bowl

Pumpkin spice is a popular flavor during fall.  Often a fan favorite, this one you should definitely try. You can transform your morning oatmeal into a fall spiced delight and make it taste just like pumpkin pie. Some ingredients to use include rolled oats, water, nut milk, banana, pumpkin pie spice, and your choice of natural sweetener. You can go with local raw honey, agave syrup or a pure maple syrup. Pumpkin puree is of course also added in the oatmeal.

When it comes to breakfast bowls, spice it up, have some fun and dig into your creative side.  Discover what tastes and flavors you enjoy!

Below is one of my favorite fall breakfast recipes.  Super simple and easy to make.  It’s a great combination of the fall goodies we enjoy this time of the year.

 

RECIPE: 

apple CINNAMON SPICE OATMEAL

Makes 2 servings

1 cup rolled oats
2 cups water or dairy-free milk Dash of sea salt
1 teaspoon cinnamon
1 teaspoon raw cacao
1 tablespoon coconut oil
Honey or your favorite sweetener 1 apple, sliced

Add oats, water (or milk), sea salt, cinnamon, raw cacao, and coconut oil to a small pot over medium heat. Stir well and cook for about 10 minutes. Serve with honey or your favorite sweetener and sliced apple.

 

Happy Fall Y’all!

P.S. I will be sharing many delicious and healthy meals in my two upcoming programs Fall Fuel for You and Living the Nourished Life.  I welcome you to message click on the links or me on my Contact Page to learn more.

XOXO,

KIm

Stuffed 8-Ball Zucchini

There has been an abundance of zucchini and squash this season and I’ve been having fun cooking up different recipes.

From my own garden to the farmers market, these healthy ingredients have provided quite the bounty this summer.  Zucchini comes in a variety of colors and provides many health benefits.  Low in calories and loaded with anti-inflammatory properties, zucchini are also a great source of Vitamin C and antioxidants. They are high in potassium, support a healthy gut and digestion and help cool the body during hot summer months.

Zucchini boats and cups are super easy to make and they’re fun to do while sharing quality time with family.  If you cannot find these adorable 8-Ball Zucchini, you can make boats with long ones. Instead of cutting off the tops, cut the long ones lengthwise.

Stuffed 8-Ball Zucchini Recipe

Ingredients:

4 large round zucchini

1/2 onion, chopped

2 garlic cloves, diced

1 pepper (any color), chopped

1 pound of lean meat (bison, turkey, beef)

1 cup quinoa (cooked)

2-3 Tablespoons avocado oil

1/2 Tablespoon Italian Seasoning

1/4 Cup Fresh Basil, chopped

Optional: Fresh grated cheese like goat or sheep cheese

 

Directions:

Preheat oven to 375 degrees.

Carefully cut tops off of zucchini with a sharp kitchen knife. Place stems to the side.

Using a melon baller or knife and spoon, carefully scoop out the inner flesh of the zucchini, leaving a little flesh as the shell.

Place cups in a lightly greased roasting dish and cook for 10 minutes.  When removed from the oven set aside and lightly cool for handling.

Heat avocado oil in a skillet or cooktop pan on the stovetop over medium heat.  Cook the chopped onions and peppers for about three minutes. Add the garlic and cook for another couple of minutes. Set aside in a bowl.

In the same stovetop pan, cook the meat until throughly cooked through. Add the dry seasoning and combine with the onion and pepper mixture. Add in the cooked quinoa and toss with the fresh basil. Combine all ingredients and spoon the mixture into the shells.

Tightly pack the cooked mixture into the cups.  You may have some mixture leftover. This can be stored in an airtight container for later use.

Roast uncovered for 15 minutes.  If adding cheese, do so now and roast another 12-15 minutes or until the zucchini is tender to the touch and the filling is lightly browned.

Enjoy!

Chicken with Zoodles, Tomato and Feta

It’s prime season at the farmers market and I have been loading up.  I made chicken with zoodles, tomato and feta this week and it was amazing!  I had some zucchini and roma tomatoes left over and decided to try the combination.  WOW!  Especially when you throw in some spices and fresh herbs.  Looking for some lean protein?  Add in some healthy organic chicken.  The presentation is pretty too.  No chef skills needed here, friends!

Zucchini has a ton of benefits and is pretty inexpensive when found locally.  Zucchini is known to help with weight reduction and boosts a healthy nutritional value.  It helps to promote eye health, has been shown to lower homocysteine levels and helps with asthma symptoms. Zucchini contains high quantities of Vitamin A, folate, potassium, Vitamin C and fiber.

About a month ago, I was asked to be a guest vendor at my local farmers market.  I knew I was going to be preparing simple, healthy and delicious dishes from ingredients at the market.  I had such a wonderful time shopping around and chatting with the local farmers.  I love asking them about their farming practices and hearing their recipe ideas.  A few of the many things that I love about shopping local and supporting the farmers in my community.  While at the market last month, I made these zoodles and they were a HIT!   Since the event, I’ve been receiving zoodle recipe requests and wanted to create a delicious but simple combo.

I thought the zoodles would pair well with my  Farm Fresh Tomato, Basil and Feta Salad recipe and some healthy chicken.  I grill chicken throughout the week as part of my food prep, but you can cook it on the stove or bake it as well.  The recipe pairs well with the farm fresh tomato, basil and feta recipe (as a topping or side), but you can keep it simple with diced roma tomatoes pan cooked in a little avacado oil and spices.  I’ve made it with homemade pasta sauce too!  I encourage you to be creative and experiment with the different options when combining flavors and ingredients in this meal.

 

Chicken with Zoodles, Tomato and Feta

2-3 Large Zucchini (4-5 small)

4 Chicken Breasts (organic if possible)

3-4 Roma tomatoes, diced (or use the recipe above and cut the portions)

Feta Cheese (unless using the farm fresh recipe above)

Fresh Basil (small handful)

1 to 2 tsp Fresh Garlic, chopped (I love garlic, so I use a lot!)

1/2 Tbsp of Italian Seasoning

Salt and Pepper (optional and to taste)

Avacado or Grapeseed Oil

directions:

zucchini:  using a zucchini spiralizer, carefully prepare your zucchini into spirals. in a large skillet, boil a cup to a cup and a half of water. gently toss and cook (steam) your noodles until they are a little soft but not falling apart.  once cooked to your desired texture, drain and set aside.
*I am not a fan of boiling with a lot of water because the vegetable has water and makes the noodles runny. i prefer to cook in a skillet and slightly steam with a little hot water.
tomato mixture: In a stove top pan, heat a little oil and add your garlic.  cook just a few minutes while stirring around.  it will not take long for it to cook.  add in your tomatoes and italian seasoning.  once cooked down, remove and set aside.
chicken: if you’re cooking your chicken on the stove, pound or butterfly your chicken to thin it out for cooking.  season with salt and pepper (if desired).  heat your skillet and add a TBSP of oil. add your chicken to the pan and cook on both sides until the center is no longer pink.
let’s plate it up:  carefully dish out a serving of your zoodles onto a clean plate.  add your chicken and top with your desired tomato seasoning.  add feta (unless you’re using the above recipe with feta in it) and some chopped up fresh basil to create your meal.  I served mine with a side of asparagus, but additional veggies are not necessary.
Note:  I used the Veggetti Pro Spiralizer (click on the link below).

Veggetti Pro Table-Top Spiralizer, Quickly Spiral Slice Vegetables into Healthy Veggie Pasta

 

i would love to hear your feedback and comments about the recipe.  do you have a favorite zoodles recipe that you would love to share? comment below and share your tips or favorites.  enjoy, friends!

XOXO~

Kim

Healthy Holiday Hacks

It’s that time of the year again! The holidays are here and our schedule is filled with family events, holiday parties, food, cocktails, long to-do lists and stress.

Whether you’re tempted by grandma’s homemade pie at your family get-together, struggling to keep your cocktail intake in check at parties, or wondering what to eat if you’re traveling and on the go.

These healthy hacks will help you make it work in the real world when temptation is everywhere.

We are NOT talking about deprivation during the holidays. Instead, I want to give you approachable ideas to help you enjoy the sweetness in life without counting calories. That’s right… I don’t count calories. I love my healthy relationship with food and don’t stress calories because I know I’m eating real, healthy food. I discovered what works for me and it’s important to discover what works for your own beautiful self.

Don’t worry though, that beautiful, black party dress or the bathing suit you bought for your holiday vacation will still fit.

Below are my best tips for maintaining your weight, de- bloating after meals and handling stress this holiday season. Not sure what to take for a dazzling dish? Are you questioning which healthy (and delish) meals to make? No worries…I’ve got you covered.  I’m including one of my favorite recipes.  Want some more ideas?  Check out my Healthy Holiday Guide here: https://kimwilson.me/healthyholiday/

The guide also includes a  4-day Post-Holiday Healthy Reset Plan with meals and tips to help you get back on track after a night (or few) of indulgence.

I totally understand how the holidays can be for many. I used to have a tough time getting through the holiday season. I constantly had a full plate of food in front of me just to handle the stress. I’d find myself eating too many mashed potatoes and too much pumpkin pie.

I was always tired and bloated after indulging at holiday dinners or cocktail parties, and let’s not even mention the weight gain. It really put a damper on what should have been a time to celebrate and have fun.

It wasn’t until years later that I discovered simple strategies to make it through the holiday season without the stress eating and inevitable tummy troubles and extra pounds.

DOES THIS SOUND FAMILIAR? HAVE YOU SAID TO YOURSELF… “THIS MEAL WILL BE DIFFERENT” OR “AT THIS PARTY I WILL NOT EAT__________.”

But, it happened anyway, and then you woke up the next day with a raging headache and bags under your eyes. Maybe you’re like me and feel all of the above when you try just a teeny, weeny bite of that chocolate cake (hello, wheat belly… ugh).

I’ve learned (through a lot of trial and error) that the holidays don’t have to be a rollercoaster of bingeing on treats and regretting it the next day. I’ve learned how to maintain my health (and my waistline) while still having a blast during this time of celebration

I became a health coach because I love helping others to do the same thing. I want you to have real strategies and solutions for life that still allow you to have fun.

As a health coach, I educate and empower others how to slow down when they eat, be mindful of stress and understand what foods to put on their plate to nourish their body.

Below are some tips that will take the worry out of the parties and the stressful holidays so you can sit back and enjoy the season.

This is NOT about depriving yourself of all the treats and special meals. I’m giving you a plan of action that will allow you to enjoy that small piece of pumpkin pie or chocolate cake without beating yourself up or feeling bloated the following day.

WHEN DO YOU GET TEMPTED?

Before we jump into my tips and strategies for staying healthy during the holidays, it’s important to take a look at your triggers and understand when you feel tempted to overdo it with food (and alcohol).

Take note of the situations that you may be in this holiday season and bring awareness to your temptations. I suggest exercising mindfulness about how you are feelings as well.

Here are some examples:

●  Attending a cocktail party or a wedding

●  The cake at the office party makes your mouth water

●  When you’re watching TV

●  Cookies and chocolate being delivered to the house for the holidays

●  Bringing treats to your kid’s school

●  Preparing food for a party you’re throwing

●  Family holiday parties

●  Cocktail parties with drinks and tons of appetizers

●  Girl’s Night Out holiday festivities

●  Feeling overwhelmed and stressed while shopping

●  Interactions with stressful family members

 

These tips are separated into 3 sections to give you strategies for before, during  and after your holiday parties and meals.

BEFORE EVENTS:

TIP #1: PLAN AHEAD

Make SURE TO PLAN before you attend a gathering or party.  Find out what will be served.  If possible, ask the host what kinds of foods and drinks will be served so you’ll know ahead of time how to prepare.

Bring a dish to your holiday dinner:

Don’t be afraid to call ahead and offer to bring a healthier plate to share with the other guests. This isn’t being rude. I actually prefer to ask ahead of time so the hostess knows I am thinking of them, grateful for the invite and that I want to help contribute. It’s also taking care of yourself so you can spend your energy on having a good time and not worrying about how you’ll feel after you eat.

Pack a healthy snack:

Throw a healthy protein bar or bag of nuts in your bag so you’ll have something to snack on besides the chips and dip.

 

Don’t show up hungry:

Always eat at least a small meal before you go to a dinner or party. If you show up starving you’ll be likely to wolf down everything in sight. Try one of the following protein-rich mini meals to tide you over and keep you from feasting on sugar and unhealthy treats.

MY FAVORITE MINI MEALS ARE:

  1. A healthy protein like turkey slices with avocado
  2. Greek or non-dairy yogurt with nuts (I love coconut yogurt)
  3. A smoothie
  4. A cup of soup
  5. A healthy protein bar
  6. Gluten-free crackers and veggies with hummus
  7. Any lean protein (chicken, turkey, bison, fish) and vegetables

WHILE YOU’RE THERE:

TIP #2: HYDRATE

If you’re feeling super hungry at an event, focus on drinking water before you go for that plate of food. Sometimes that hunger is actually a sign of thirst.  If you’re finding yourself craving sugar and salt, your body is likely depleted in minerals. Order a tall glass of water with lemon while you’re out to replenish.

Are you toasting the holiday with a glass of bubbly or red wine? Make sure to drink a glass of water before and after your cocktail.

Another awesome option is to make a healthy vitamin water, and drink it both before you head out AND the morning after.

Vitamin Water Recipe:

8 ounces coconut water

1 teaspoon raw apple cider vinegar 2 inch piece of ginger

juice from one lemon

 

Directions:

Stir or shake the ingredients to combine, and sip. The raw apple cider vinegar will enhance your digestive enzymes and balance PH, while the coconut water will mineralize your body.  As you are drinking your vitamin water, take 5 deep breaths. Deep breathing calms your nervous system and reduces stress levels naturally.

TIP #3 – SAY NO (MOST OF THE TIME)

The key to staying healthy and feeling good (both physically and mentally) during the holidays is to avoid eating everything in sight.

We’re all human. There’s no way we’re going to make it through an entire month of parties and holiday treats saying NO every single time. Nor do we want to.  That kind of extreme mentality is what leaves us feeling emotionally deprived and ready to go home after the party and overeat.  The last thing we want is to get so frustrated with deprivation that we show up to a party and say screw it, I’m eating everything!

Practice the 80/20 rule:

Focus on eating healthy, nourishing foods 80% of the time. This gives you some leeway to indulge the other 20% of the time without feeling guilty.

For me, I enjoy foods but watch things that I know will make me feel worse. Things like gluten and dairy, fried foods and sugar. Don’t get me wrong, I love things like cheese and wine. I enjoy good hearty meals. If possible, I opt for gluten free crackers, goat or sheep cheese (easier on the digestive system), veggies and hummus and dark chocolate bark.  One of my favorite recipes: https://kimwilson.me/dark-chocolate-coconut-bark-2/

It’s important that you discover what foods work for you and which ones don’t. If you do indulge, just be mindful that you may have some changes in mood and how you feel afterwards and possibly days to follow. It’s a natural response and will pass as long as you keep it clean the majority of the time.

 

TIP #4 – TAKE A TASTE

When you do decide to have the slice of pie or helping of mom’s stuffing, focus on savoring the food instead of inhaling it.  Moderation and paying attention to portion sizes go a long way to keeping us healthy and feeling good.

If this relationship with food is something that you struggle with (I know I have), I recommend the work of Geneen Roth. She’s shown others that eating isn’t about pulling a chair up to the fridge.

Check in with yourself before you eat:

Take a few moments to turn inward before you start eating. Ask yourself: Have I filled myself up with self-care today? Have I slowed down and addressed my emotions?  If you’re feeling stressed, anxious or overwhelmed, take a few moments to do some deep breathing. Excuse yourself to the restroom if you need to step away.

Taking the time to touch base with your body and slowing down will help prevent overeating.

Journaling can be helpful as well. Jotting down how you’re feeling, what’s going on in your world and what may be making you feel this way.

Ask about healthy options:

Don’t be afraid to talk with the party host, the waiter or your co-workers about healthy foods for your holiday events.

We might feel nervous about speaking up – what will people think? But we’re not being a pain. We’re being mindful of taking care of ourselves and setting the stage for success.

With the rise of food sensitivities and allergies (that’s a whole other topic I could go on about), most restaurants are accommodating and will make modifications.

Slow down & enjoy your food:

If you actually want to have a taste of something, then do it! Slow down and enjoy the decadent flavor of that chocolate cake or the creamy deliciousness of those mashed potatoes. Taste the food you’re eating and don’t feel guilty.

Too often, we are either so hungry, rushed or stressed and we shovel food into our mouths. Not only is this not good for your digestive system, but it also doesn’t allow the ability to savor the deliciousness of the meal. Being a foodie, I love the different tastes and combination of flavors. Food is meant to be enjoyed and provides nourishment. Not meant to be punishment or a rushed event. Creating a healthy relationship with food and enjoying it is one step towards living a healthier, more nourished life.

Savor the moment:

Remember that a truly healthy, happy holiday is about being present in the moment.

As you’re celebrating, practice mindfulness:
I deserve to really enjoy my life.
I deserve to step away from a stressful situation to focus on myself for 5 minutes. I deserve to enjoy celebrating in the company of my friends and family.

It’s not only about the plate of food. Take a taste of life too. The food is a reflection of your life and what is happening inside and around you. Savor your life.

AFTER THE FACT:

TIP #5 – DE-BLOAT & RESET

Sometimes, regardless of our best intentions, we can still feel bloated, tired, and less-than-amazing once the party’s over.

It’s important to have some healthy tricks in the toolbox to nip those gross symptoms in the bud and get us back on track to feeling great. We want to focus on flushing toxins out of our bodies to reduce the acidic waste that leads to bloating and fatigue.

Here are my 3 favorite ways to de-bloat and reset the day after.

1. MY MORNING LEMON ELIXIR

Take 2 cups of room temperature water, and add the juice from 1/2 a lemon, a pinch of cayenne (optional), and 1 teaspoon of raw honey or a couple drops of stevia (use stevia if you are on a yeast cleansing nutrition plan).

 

2. MY EVENING ALKALIZING CHLOROPHYLL DRINK

Add 1 tablespoon of chlorophyll to 12 ounces of water with the juice of one lemon and drink.

Note: you can buy chlorophyll at any natural food store, Whole Foods, or on Amazon.

3. MOVE YOUR BODY

Exercise is one of the best ways to cleanse your body and remove toxins. Try taking a brisk walk, hitting the gym, or going to your favorite zumba class. Sweating helps the body to eliminate toxins through the skin. Be sure to shower and scrub when you’re done.

 

IF YOU REALLY WANT TO FULLY REJUVENATE & FEEL AMAZING, I RECOMMEND A POST-HOLIDAY CLEANSE OR RESET.  TO LEARN MORE, I WELCOME YOU TO MESSAGE ME OR CHECK OUT MY NOURISHED IN THE NEW YEAR PROGRAM.

LINK:  https://kimwilson.me/nourished-new-year/

IF YOU JUST WANT SOME HEALTHY RECIPES EACH MONTH, A FUN COMMUNITY AND HEALTH TIPS, I’M KICKING OFF MY COOKING CLUB IN JANUARY.  TO LEARN MORE:

LINK: https://kimwilson.me/kims-clean-kitchen/kims-cooking-club/

Caprese Holiday Wreath

Ingredients:

1 ½ cups balsamic vinegar

3 Tablespoons local, raw honey

12 ounces fresh cherry tomatoes

10 ounces small mozzarella bites (or a cheese of your choice)

Olive oil (about 2-3 tablespoons total)

4 teaspoons dried Italian herb blend

Fresh basil, shredded (for garnish)

Sea salt and ground pepper, to taste

DIRECTIONS:

Glaze:  I often pick up infused balsamic and oils from a local store.  This is an option for those who prefer to do so as well or don’t want to make their own.

If you choose to make your own glaze, combine the balsamic vinegar and honey in a small sauce pan.  Cook (while continuously stirring) on low heat for approximately 5 minutes.  Bring to a boil and reduce again.  Simmer for 8 minutes.  The syrup will thicken.

Salad: On a round serving dish, place a bowl in the center.  In a circle pattern, arrange the tomatoes and cheese as you so desire.  Some people choose to use small wooden skewers or lay them loosely.  Drizzle with oil, balsamic glaze, herbs, salt and pepper.  Place the remaining glaze in the center of the wreath.  Garnish with shredded or whole basil leaves.

 

Wishing you and yours a fabulous, healthy and happy holiday season!

Cheers!

XOXO,

Kim