Monthly Archives: June 2024

The boys have been fishing and shall I say catching a ton this season already!

We’ve been loving Black Sea bass this year, it’s light and flaky and so tasty!

It’s so simple on the grill!

Ingredients:

• Black Sea Bass (enough to feed the fam)
• Olive Oil
• Thinly sliced onions
• Thinly sliced tomatoes
• Salt & Pepper

Directions:

1. Place filet in foil
2. Top with olive oil, thinly sliced tomatoes and onions
3. Season with salt and pepper to taste.
4. Grill for 10 minutes or so until fish “flakes” with a fork
5. Enjoy!!

These are not easy or fast to make lol! But, let me tell you… They are amazing!

The kids will love them, the adults will love them and they are refreshing in this heat!

Enjoy!

Xoxo Jen

Ingredients:

• 3 cups seedless watermelon, cubed and chilled
• 1/2 cup superfine sugar
• 2 tablespoons mini chocolate chips
• 1/4 cup coconut milk
• 1 ripe avocado, diced
• Juice of 1 lime
• Six 3- to 4-ounce ice-pop molds with wooden or plastic ice-pop sticks

Directions:

1. Puree the watermelon with 1/4 cup of sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
2. Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes. 
3. Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
4. After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
5. Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
6. Let sit at room temperature for about 5 minutes before unmolding.

This is one of my favorite salads to go with some fresh grilled fish!

And now that we are in the middle of summer, it’s easier than ever to get fresh ingredients.

These are also all ingredients that you can pick up from your local farmer’s market or from your garden which is an added bonus!

Enjoy,

xo Jen

Veggie & Egg Summer Side Salad

Ingredients:

• 150g new potatoes, thickly sliced
• 160g French beans, trimmed
• 160g frozen peas
• 3 eggs
• 160g romaine lettuce, roughly torn into pieces
• For the dressing
• 1 tbsp extra virgin olive oil
• 2 tsp cider vinegar
• ½ tsp English mustard powder
• 2 tbsp chopped mint
• 3 tbsp chopped basil
• 1 garlic clove, finely grated
• 1 tbsp capers

Directions:

1. Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender.
2. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
3. Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavors.
4. Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together.
5. Pile onto plates, top with the eggs and grind over some black pepper to serve.

Let’s keep it real… with busy schedules, nutrition is a struggle for us moms!

My go-to pasta dish for those busier days has been this little gem I whipped together.

Ingredients:

• Sweet Potato Pasta
• Chicken Sausage
• Cukes

Toss it all together in Fannys Lite Italian Dressing! 

–> Chefs kiss on a hot day!!