Month: May 2025

Best Summer Farro Salad with Lemon and Capers

Post author By Kristin
Post date May 21, 2025
No Comments on Best Summer Farro Salad with Lemon and Capers

This Summer farro salad is fresh and delicious. Loaded with whole grains, plant based protein and Summer vegetables. This salad is perfect for a picnic, potluck or packed lunch. A tasty side for a Summer BBQ.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make Farro Salad

Farro Salad Ingredients

1 cup Farro, cooked according to package directions
2 small zucchini, cubed
1 can of corn or corn from 2-3 smoked cobs
1 pint cherry tomatoes
1 red pepper, diced
4-5 green onions, finely sliced
1 can of garbanzo beans (chickpeas), rinsed
6 ounces of capers, drained
2-3 tablespoons fresh basil, finely sliced (or 1 teaspoon dried basil)
3 garlic cloves, grated
Juice of one lemon
1/2 cup of olive oil
Salt and pepper to taste

Instructions:

Start by preparing the farro according to package directions. Place it in the refrigerator to cool while you prepare the remaining ingredients.

Place the zucchini, corn, cherry tomatoes, peppers, onions, garbanzo beans, capers and fresh basil into a large salad bowl.

Grate the garlic and place it in a mini-food processor with the lemon juice, olive oil, dried basil, salt and pepper. Process until smooth.

Add the chilled farro into the salad bowl and mix well. Pour the dressing over the salad and mix until well coated.

Printable Recipe

Summer Farro Salad with Lemon and Capers Download

Recipe By Kristin

Course: Salads Cusine: Difficulty:

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

1 cup Farro, cooked according to package directions
2 small zucchini, cubed
1 can of corn
1 pint cherry tomatoes
1 red pepper, diced
4-5 green onions, finely sliced
1 can of garbanzo beans (chickpeas), rinsed
6 ounces of capers, drained
2-3 tablespoons fresh basil, finely sliced (or 1 teaspoon dried basil)
3 garlic cloves, grated
Juice of one lemon
1/2 cup of olive oil
Salt and pepper to taste

DIRECTION

Start by preparing the farro according to package directions. Place it in the refrigerator to cool while you prepare the remaining ingredients.
Place the zucchini, corn, cherry tomatoes, peppers, onions, garbanzo beans, capers and fresh basil into a large salad bowl.
Grate the garlic and place it in a mini-food processor with the lemon juice, olive oil, dried basil, salt and pepper. Process until smooth.
Add the chilled farro into the salad bowl and mix well. Pour the dressing over the salad and mix until well coated.

NOTES

If you are using fresh basil add it in with the other vegetables. If you use dried basil, blend it with the dressing.

As an Amazon associate, I earn from qualified purchases.

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Healthy Recipes Recipes Salads

Easy Mediterranean Lentil Salad Recipe

Post author By Kristin
Post date May 8, 2025
No Comments on Easy Mediterranean Lentil Salad Recipe

This easy Mediterranean lentil salad is tasty and packed with protein and whole grains. A perfect addition to a packed lunch, an awesome appetizer or a unique side dish.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Helpful tools for making Lentil salad

Lentil Salad Ingredients:

1 cup Brown lentils
1 cup bulgur
2/3 cup minced sun dried tomatoes
1 small shallot, finely minced
4-5 green onions finely sliced (both whites and greens)
3/4 Cup minced fresh parsley
1/2 cup olive oil
Juice of one lemon
2 Tablespoons ground sumac
2 Tablespoons cumin
2 tablespoons tomato powder

How to make Mediterranean lentil salad

Start by cooking the bulgur and lentils according to package directions. Chill the lentils and bulgur in a bowl in the refrigerator while you prepare the other ingredients. Once chilled, add the tomatoes, shallot, green onions, and parsley to the bowl and mix. Add the olive oil and lemon juice and mix well. Finally add the sumac, cumin and tomato powder. Mix until well incorporated. Chill for at least 1 hour before serving. If your salad is too dry add additional olive oil and lemon juice to taste.

Printable Recipe

Mediterranean Lentil Salad Download

More Salad Recipes

Salads for packed Lunches – Save Time and Money

Recipe By Kristin

Course: Salads Cusine:Mediterranean Difficulty:Easy

Servings

8 minutes

Preparing Time

20 minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

1 cup Brown lentils
1 cup bulgur
2/3 cup minced sun dried tomatoes
1 small shallot, finely minced
4-5 green onions finely sliced (both whites and greens)
3/4 Cup minced fresh parsley
1/2 cup olive oil
Juice of one lemon
2 Tablespoons ground sumac
2 Tablespoons cumin
2 tablespoons tomato powder

DIRECTION

Start by cooking the bulgur and lentils according to package directions. Chill the lentils and bulgur in a bowl in the refrigerator while you prepare the other ingredients. Once chilled, add the tomatoes, shallot, green onions, and parsley to the bowl and mix. Add the olive oil and lemon juice and mix well. Finally add the sumac, cumin and tomato powder. Mix until well incorporated. Chill for at least 1 hour before serving. If your salad is too dry add additional olive oil and lemon juice to taste.

NOTES

As an Amazon associate I earn on qualified purchases.

Tags lentil Mediterranean recipe, Mediterranean lentil, Mediterranean lentil bowl, Mediterranean lentil dish, Mediterranean lentil recipe, Mediterranean lentil salad, Mediterranean lentil salad recipe, Mediterranean lentil side dish

Breakfast recipes Desserts Recipes

Easy Whole Wheat Chocolate Zucchini Muffins

Post author By Kristin
Post date May 7, 2025
1 Comment on Easy Whole Wheat Chocolate Zucchini Muffins

Turn some zucchini into a tasty breakfast treat with this delicious whole wheat chocolate zucchini muffin recipe. These muffins are great way to sneak some vegetables and whole grains into your kiddos. Warning, they will disappear fast!

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make zucchini muffins:

Whole wheat chocolate zucchini muffin ingredients

1 1/2 Cups granulated sugar
1/2 Cup packed light brown sugar
1 cup canola oil
3 eggs
2 teaspoons pure vanilla extract
1 1/2 Cups all purpose flour
1 Cup whole wheat flour
1/2 cup unsweetened dark cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 Cups grated zucchini, drained
1 Cup semisweet chocolate chips

https://www.pinterest.com/pin/675751119125944329/

How to make chocolate zucchini muffins

Start by grating the zucchini in a food processor. If you are using a large zucchini, remove the seeds before grating. Set aside in a colander to drain off excess moisture while you prepare the muffins.

Preheat the oven to 350 degrees F.

In a large bowl, beat together the sugars, oil, eggs and vanilla with an electric mixer until well combined.

In another bowl whisk together the flours, cocoa powder, salt, baking soda and cinnamon.

Gradually add the dry ingredients to the wet ingredients until combined. Fold in the zucchini and chocolate chips.

Spray 2 large muffin pans with non-stick spray or line with paper liners. Fill each muffin well 2/3-3/4 full with the batter. This recipe makes approximately 20-22 muffins.

Bake for 20-22 minutes or until a fork comes out clean.

Transfer the muffins to a cooling rack. Once cooled, store them in an airtight container for up to 3 days.

Printable Recipe

Whole Wheat Chocolate Zucchini Muffins Download

More Muffins and Breads

Recipe By Kristin

Course: Dessert Cusine:American Difficulty:Easy

Servings

20 minutes

Preparing Time

20 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

1 1/2 Cups granulated sugar
1/2 Cup packed light brown sugar
1 cup canola oil
3 eggs
2 teaspoons pure vanilla extract
1 1/2 Cups all purpose flour
1 Cup whole wheat flour
1/2 cup unsweetened dark cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 Cups grated zucchini, drained
1 Cup semisweet chocolate chips

DIRECTION

Start by grating the zucchini in a food processor. If you are using a large zucchini, remove the seeds before grating. Set aside in a colander to drain off excess moisture while you prepare the muffins.
Preheat the oven to 350 degrees F.
In a large bowl, beat together the sugars, oil, eggs and vanilla with an electric mixer until well combined. In another bowl whisk together the flours, cocoa powder, salt, baking soda and cinnamon.
Gradually add the dry ingredients to the wet ingredients until combined. Fold in the zucchini and chocolate chips. Spray 2 large muffin pans with non-stick spray or line with paper liners. Fill each muffin well 2/3-3/4 full with the batter. This recipe makes approximately 20-22 muffins.
Bake for 20-22 minutes or until a fork comes out clean. Transfer the muffins to a cooling rack.

NOTES

As an Amazon associate, I earn on qualified purchases.

Tags best chocolate chip zucchini muffins, best chocolate zucchini muffins, chocolate zucchini muffins, zucchini chocolate chip muffins, zucchini muffin recipe

Desserts Healthy Recipes Recipes

Tropical No Bake High Fiber Energy Balls

Post author By Kristin
Post date May 2, 2025
No Comments on Tropical No Bake High Fiber Energy Balls

These Tropical no bake high fiber energy balls are also a great source of protein. They are made with all natural ingredients with no added sweeteners.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make tropical energy balls

Tropical Energy Balls Ingredients:

2/3 cup diced unsweetened dried mango
1/2 cup diced unsweetened dried pineapple
6 dates, pitted and diced
1/4 cup unsweetened coconut flakes
1 cup rolled oats
30 macadamia nuts
1/4 cup flax seeds
2 tablespoons chia seeds
2 tablespoons lime juice, or tropical juice of your choice
Lime zest to taste (optional)

How to make Tropical energy balls

Place the dried fruits and 1/4 cup of the oats into a food processor. Pulse until well processed. If it clumps together, break up the clumps and add the macadamia nuts. Pulse again until evenly processed. Add the seeds and pulse again until well blended. Add the remaining oats and zest if desired pulse until evenly mixed. Although the mixture is very sticky, it will appear dry at this point.

Finally add the juice, and pulse until it starts to clump.

Remove from the food processor and roll into one inch balls.

Refrigerate for at least one hour before serving.

How to store energy balls

Store your energy balls in an air tight container the refrigerator for 3 weeks. If you don’t plan to use them in 3 weeks, store them in the freezer. If they are too hard when you remove them from the freezer, allow them to sit at room temperature for 5-10 minutes.

More energy balls

High protein energy balls

No Bake High Protein Energy Balls

Printable Recipe

Tropical Energy Balls Download

Recipe By Kristin

Course: Dessert Cusine:American Difficulty:Easy

Servings

12 minutes

Preparing Time

20 minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

2/3 cup diced unsweetened dried mango
1/2 cup diced unsweetened dried pineapple
6 dates, pitted and diced
1/4 cup unsweetened coconut flakes
1 cup rolled oats
30 macadamia nuts
1/4 cup flax seeds
2 tablespoons chia seeds
2 tablespoons lime juice, or tropical juice of your choice
Lime zest to taste (optional)

DIRECTION

Place the dried fruits and 1/4 cup of the oats into a food processor. Pulse until well processed. If it clumps together, break up the clumps and add the macadamia nuts. Pulse again until evenly processed. Add the seeds and pulse again until well blended. Add the remaining oats and zest if desired pulse until evenly mixed. Finally add the juice, and pulse until it starts to clump.
Remove from the food processor and roll into one inch balls. Refrigerate for at least one hour before serving.

NOTES

As an Amazon associate, I earn on qualified purchases.

Tags high fiber, high fiber energy balls, high fiber protein balls