Avocado-Watermelon Quinoa Salad

It's been dessert overload here, so how about a nice healthy recipe to start off your weekend?

Even though I know they're crazy good for you, I never feel like taking the time to cook whole grains. Things like barley and brown rice to spend forever on the stove, and I'm an impatient person...which is why if I'm going to cook a grainy side dish, it's likely going to be quinoa.

Plus, as you probably know by now (is it just me or has quinoa gotten super trendy?), it's packed protein, gluten-free and high in fiber. So who needs the long-cooking stuff?

Avocado-Watermelon Quinoa Salad
makes about 6 servings


Ingredients:
  -  1 cup uncooked quinoa, rinsed
  -  2 cups watermelon chunks
  -  1 large, ripe avocado
  -  juice of 1 lime
  -  sea salt, to taste

Cook quinoa on the stovetop by adding 1 1/2 cups of salted water. Bring to a slow boil, then reduce heat, cover and allow to cook until all water has absorbed, approximately 15-20 minutes. Fluff with a fork and set aside to cool.

Meanwhile, small dice watermelon and avocado. Once quinoa is cool, toss in pieces, generously squeeze in lime juice and add sea salt to taste. Serve chilled.

What I love about this recipe is that it's an incredibly simple way to dress up a basic grain. The combination of watermelon and avocado pairs well in taste and seems exotic enough to look impressive and unique. I had this with dinner several times this week, and it went best with a salmon burger- I can see it being a great complement to most seafoods!

What's your favorite grain? Do you ever take the time to cook them, or are you as impatient as I am?

Feature Friday: Philadelphia Phitness Pharmacy

Happy Friday night! This evening's featured blogger is...

Shannon, from Philadelphia Phitness Pharmacy!

Coincidentally, I've actually known Shannon for ten years now- she and I went to the same middle and high school, where she was a year above me! Though we weren't friends at the time, we reconnected through blogging earlier this year. Funny how that works, right?

Anyway, what I enjoy most about Shannon's blog is the way she leads a normal lifestyle with a commitment to health. She's constantly setting goals for herself and challenging herself to try new things, like cycling, yoga, open-water swimming and workout routines. The way she jumps in and always tries out new activities is super motivating- if she can commit to a triathlon, I can try a new class at the gym, right?

The other thing I like about Philadelphia Phitness Pharmacy is the way Shannon does a good job of balancing a healthy, active lifestyle with having fun. There's room for both salad and eating out, movie nights and exercise. Healthy living should add to your life, not take away from it, and I think that Shannon and Philadelphia Phitness Pharmacy are a great example of that!

What blogs have you been loving lately? Have you read any exceptionally good posts this week?

Raspberry-Glazed Peaches with Honey Cashew Cream

Man oh man, do I have a summer dessert recipe for you!!

Fruit is one of my favorite food groups; however, by itself I've always kind of felt it's a cop-out dessert. I love the stuff, but in order to satisfy my sweet tooth I need to have it alongside something a bit more rich.

Something like this fruity, syrupy sweet take on baked peaches, served with a heap of light, filling honey cashew cream.

Raspberry-Glazed Peaches with Honey Cashew Cream
(adapted from Food & Wine, makes about 10 servings)


For the peaches:
  -  5 large peaches, halved and pit removed
  -  3 tablespoons melted unsalted butter
  -  3 tablespoons honey
  -  1/2 pint fresh raspberries
  -  1/4 cup raspberry jam or preserves
  -  2 tablespoons water

For the cashew cream:
  -  2 cups raw unsalted cashews
  -  1/4 cup honey
  -  1/2 cup water

Place cashews in a bowl, cover completely with cold water and let soak, covered, overnight. Drain off excess water and thoroughly rinse cashews, then transfer to a blender with honey and water. Bland until all cashew chunks have dissolved and a creamy consistency has been reached.

Preheat oven to 425*F. Lay peaches flat side down in a baking dish prepared with non-stick spray. In a small bowl, combine butter and honey, then pour it generously over the peaches. Bake for 15 minutes, flipping once.

Meanwhile, in a saucepan over medium heat, bring raspberries, jam and water to a boil; stir until all raspberry chunks have dissolved. Strain into another bowl using a colander to remove large seeds, then pour mixture over peaches and bake for another 15 minutes, flipping once.  Remove from oven and serve warm with cashew cream and a few spoonfuls of glaze.

In my mind, this is the perfect summer dessert. Nothing is more reminiscent of this season than fresh peaches, and combined with the buttery raspberry sauce, it's pretty much incredible.

Also, this was my first time making cashew cream, and while the idea used to intimidate me,  I'm amazed at how easy and delicious it is. Generally this kind of recipe would be paired with a mascarpone or homemade whipped cream, but the cashew and honey flavors really complemented the peaches and raspberries and made for a more nutritious cream that's just as delicious.

Happy eating- and happy Friday!

What's your favorite fruit-based dessert? And what's one food you've made recently that intimidated you?