The Fit Girl's Kitchen

I absolutely love this salad for summertime parties. It's simple, it's fresh and super easy to make for groups.


You can play around with the ingredients to make as little or much as you want (I usually buy my watermelon based on the size salad I want to make) or just make a mini for dinner.

Five ingredients, that's it - and you can't screw it up because well, it's watermelon.

Enjoy!

Watermelon Arugula and Feta Summer Salad

Seedless watermelon, diced
Torn mint leaves
Baby Arugula
Crumbled Feta cheese (the fresher the better!)
Good Aged Balsamic



Dice the watermelon to the quantity desired. I didn't include measurements since this salad can range in size depending on your dinner group, bowl size and the watermelon you purchase.

This is an entire, fairly small sized round seedless watermelon.



After chopping, add 2-3 large handfuls of the baby arugula and torn mint leaves. I like to tear the mint instead instead of chopping it up.




Mix the greens and watermelon together. The greens will wilt a little so don't worry if your bowl looks like it might overflow when you add them.



Add crumbled feta and toss. Drizzle with balsamic if desired and add a touch of salt.

Thank you to my lovely inlaws for my new wooden bowl! The five year anniversary traditional gift is wood ;)
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I've got back to back recipe posts this week! I'll bore you with more running stuff when I get back into my speedwork training on Monday.


This salad kind of came together from things I had in my kitchen and a borrowed recipe from a friend. The secret is cilantro dressing from Trader Joe's (God I love TJs).

It's in the refrigerated section of the salad dressing and apparently is QUITE popular, as I may or may not have had help from a store employee while balancing on the rim of the cooler to reach back and snag the last one. #sorrynotsorry
I bet this salad would be baller with any small veggies thrown in there, but I went with edamame and corn because that just seemed super summery to me. Enjoy!

Summer Quinoa Salad with Edamame & Cilantro

(note: I made this for a party so it made ALOT of quinoa. Could probably half this and serve 6-8 comfortably)

Ingredients

2 cups quinoa, rinsed
4 cups water

1 package shelled edamame (TJ's)
1 package frozen corn (fresh off the grill would be better!)
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
Trader Joe's Cilantro salad dressing
Salt and Pepper

Instructions

1. Rinse and cook 2 cups quinoa (red, white, or blend) according to the instructions on the package.

(FGK Tip: You have to rinse your quinoa. The rinsing gets rid of the bitter acidic taste that is on the grain. Sick it in a little colander and just run it under water for a minute before throwing it in the boiling water.)

2. Transfer quinoa to a bowl and let it cool (also important). Thaw corn or remove grilled corn from cob if you are making it fresh.

3. After quinoa has cooled, add in edamame, corn, red onion and cilantro.

4. Add about 1/4 bottle of dressing, mix and add more to taste. (I think I ended up using about half a bottle of the large batch I made. You shouldn't be able to see pools of liquid, it should just kind of stick in with everything else.) Season with salt and pepper to taste.




Definitely a huge hit! Refrigerate this one until ready to serve. Will keep in your fridge for about 5 days.

I promise to try to start measuring my ingredients for future posts :) Until then, I'll be enjoying an R&R weekend with some running, yoga and golf.

#LiveHealthy

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Apologies for my absence! Between a hectic travel schedule and housewarming party, I have had little time left over for FGK love.

HOWEVER, our housewarming turned out some fun summertime treats, including the first-ever FitGirl's recipe involving alcohol. While as a nutritional health coach I cannot encourage the addition of alcohol to one's diet, I am a realist and won't prance around the fact that most people do drink, I drink, my clients will drink, and a glass of wine to feel fine never hurt anyone. (Plus it's loaded with antioxidants.)

I've been on a total Moscow Mule kick lately, and was able to come up with these (with the help of a friend) last weekend.

I bought these adorable mason jars and wanted to put together a beverage that could be dispensed easily (without going flat) and taste summery. Perfection! They went down way too easily.

Blueberry Mint Moscow Mules

2 packages blueberries
2 packages fresh mint leaves
6 limes, quartered
Vodka (to taste)
8 bottles ginger beer (I used Reed's All Natural Ginger Beer from Trader Joes/Whole Foods)

1. Place cut up limes, 1 package of mint leaves (torn) and 1 package of blueberries in a beverage dispenser. Muddle with a wooden spoon to help release flavor.

2. Add several glugs of vodka and 4 bottles of the ginger beer (I did about 40/60 ratio vodka to ginger beer).

3. Serve over ice in mason jars and add fresh mint and blueberries to garnish. Refresh pitcher with remaining beer and more vodka when the mixture gets low.

pitcher - Pier One // mason jars - Michaels // straws - One Kings Lane

You can also muddle the lime, blueberry and mint in individual mason jars if you prefer/actually have time to do it, which I did not :)

Blueberry Mint Moscow Mules

Summer perfected.

I was also able to come up with two new sides - a Cilantro Quinoa Salad and a Caprese Orzo salad - which were super easy to whip up before the party started. Look for those posts later this week!

Cheers!

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