Strawberry Almond Tossed Salad

Oh my gosh, the other day was National Almond Day.  For those of you that don’t know, I am 100% ADDICTED to almonds.

As soon as I saw this recipe I knew that I had to try it because not only did it incorporate almonds, it also included one of my absolute favorite fruits: strawberries.

Didn’t it turn out beautifully?

The vinegar in the dressing gave it a big kick and next time I think I would use substantially less vinegar or maybe even try Italian dressing.

Don’t worry if you didn’t know that it was National Almond Day, I ate enough for everyone 😉

Strawberry Almond Tossed Salad

– 4 c salad greens

– 1/2 c almonds, toasted

– 1 c fresh strawberries, sliced

Dressing:

– 1/3 c cider vinegar

– 2 T sugar

– 1 t salt

– 2 T vegetable oil

– 1 T Dijon mustard

– 2 t poppy seeds

– 1/4 t pepper

Wash and dry salad greens.  Mix thoroughly all ingredients for dressing and refrigerate until ready to serve.  Toss greens, almonds and sliced strawberries with dressing.  Serve immediately.

Whole Wheat Strawberry Nutella Muffins

What? Chopped up strawberries and Nutella filling in a healthy whole wheat muffin?  Could it be so?  OH YES.

My friend, Brooke, gave me this recipe and I knew I had to try it out ASAP.  They are as delicious as they sound.  I am taking Brooke a plate of them to school.  I hope she likes them as much as I did.

Since I have lost so much weight (57 pounds!), I am a sucker for snacks that are healthy.  These are healthy on so many levels: whole wheat flour, fresh fruit, orange juice, skim milk, AND Nutella!

(Plus, who needs an excuse to eat more Nutella?)

Just a tip: I would probably either serve these warm or reheat for a few seconds in the microwave.  I think that would probably make them yummier!

Here’s what the batter looks like when you add the Nutella.  You fill the liners half full, add a dollop of Nutella and fill them the rest of the way.  They’re really simple to make.

Look at these delicious things! In the picture below you can see the Nutella inside of the muffin.  YUM.

Whole Wheat Strawberry Nutella Muffins

Yield: 12 medium muffins

– 1 1/2 c whole wheat flour

– 1/2 t salt

– 2 t baking powder

– 1/2 c sugar

– 1/4 c oil

– 1 egg

– 1/3 c skim milk

– 1 t vanilla

– 1/4 c orange juice

– 1 c chopped strawberries

– 1/3 c Nutella

Mix the dry ingredients in a large bowl.  Mix the wet ingredients in a small bowl.  Add the wet to the dry and add the strawberries.  Stir only until combined.

Fill each muffin cup half full with batter, then add a teaspoon of Nutella, then fill the muffin cups.

Bake at 350 degrees for 17-20 minutes, or until a tester comes out clean.

Strawberries!

To me, there is nothing better than fresh, handpicked food.  Over the summer, I went to Scott’s Berry Farm in Moneta, Virginia and picked these delectable strawberries!

One of these tubs was for Mom and the other was for me.  I think we both ended up using all of them!


One of the things that I made with mine was strawberry bread.  It was very yummy and had chunks of strawberries inside of it.  It was best served warm.  I also made strawberry muffins that were really good, but I don’t have a picture of them.

Strawberry Bread

Ingredients

  • 2 cups fresh strawberries
  • 3 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten
  • 1 1/4 cups chopped pecans (I left these out)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
  2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
  3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
  4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.