Summer Tomato Dijon Spaghetti with Fresh Mint.

Summer is officially here, people. The temps have hit the upper 90s here in Delaware this week, and let me tell you all: I COULD NOT BE HAPPIER! Summer, to me, signifies so many things...family, fun, freedom, happiness, and last but NOT least, fresh, delicious summer produce! The lovely Roma tomato is the star of this show, dressed with a nice tangy Dijon Vinagrette and garnished with fresh mint. This quickie dinner can easily be whipped up in less than 15 minutes, which officially makes it another of my "Dinn in 10" recipes! Enjoy, guys! 

Summer Tomato and Dijon Spaghetti with Fresh Mint. 

Sweet tomatoes, tangy Dijon, refreshing spearmint...what could be better?!

Summer Tomato Dijon Spaghetti with Fresh Mint. Vegan, Gluten-free. Serves one. 

Ingredients

1. One serving spaghetti noodles of choice, cooked according to package instructions and set aside. 

2. 2 T Dijon mustard

3. Pinch stevia 

4. 1-1/2 T water

5. One large Roma tomato, chopped 

6. 2 fresh spearmint leaves, chopped

Method

1. In a medium size bowl, combine prepared noodles and Roma tomato. 

2. In a small bowl, whisk Dijon, stevia, and water. Pour over pasta mixture. 

3. Serve into a small bowl and top with mint. Easy as pie! (But so much tastier and better for you!)

A soup for spring (well, sorta spring...): Chilled Cantaloupe Banana Soup.

Soup is probably one of my favorite things in the world to make. Soup of all kinds--hearty, silky, light, hot, cold, spicy, sweet, chunky, you name it...I love it! Ever since I got my vitamix last February, I've been kind of obsessed with its blending powers...thus, and increased obsession with homemade soups! 

We've had pretty wacky weagher this week here in central Va...it was 60 degrees AND SUNNY on Monday! But I'm not complaining--bring it ON! Needless to say, I was feeling super springy after my run Monday morning, and craving a nice light and cold breakfast. So...soup for brekkie? Yup. You guys shouldn't be surprised...I'm pretty traditional after all, right?! 😂😜 Enjoy!

   Chilled Cantaloupe Banana Soup. 

             Yes. I think yes indeed. 

Chilled Cantaloupe Banana Soup. Vegan, gluten-free. Serves one. 

Ingredients

1. 2 cups fresh chopped cantaloupe 

2. One large frozen banana (freeze SLICED!)

3. One cup light coconut or coconut-almond combo milk 

4. 10 drops coconut stevia

5. 6 oz. silken soft tofu

6. Chopped mint for garnish

Method

1. Combine first 5 ingredients in your vitamix or other high speed blender. 

2. Starting on low, slowly work up to high speed, blending until perfectly smooth. If you prefer a thinner soup, add water through the top spout as you blend. 

3. Pour into large bowl and garnish with chopped mint. YUMM!

Strawberry-Lemon-Mint Nice Cream.

Because it's TECHNICALLY still summer time...and this recipe is just TOO GOOD to wait till next summer! I mean...LOOK AT THIS PEOPLE 😱😍😍

     Strawberry-Lemon-Mint Nice Cream. 

                     Pink Perfection!

               Sweet and tangy fresh. 

                       Speechless. 

Strawberry-Lemon-Mint Nice Cream; Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups frozen strawberries 

2. Juice of 1/2 a lemon

3. 2 fresh spearmint leaves

4. 1/2 packet stevia

Method

1. Couldn't be easier. Combine strawbs, lemon juice, stevia, and ONE torn up mint leaf in your vitamix or high speed blender. Blend low to high until fruit is finely chopped. Use damper to mash into ice cream. 

2. Scoop into bowl and top with second mint leaf. Devour! But you didn't need THAT instruction...😂😂😍 Enjoy, loveys ❤️

Sweet Green Pea and Mint Soup

I love spring. Absolutely love it. The sights, the smells, the colors. Ahhhh, so refreshing. This soup epitomizes spring. The loveliest shade of green, combined with the luscious aroma of fresh mint. Yum, yum, yum. Perfect for a light meal when you don't want to heat the kitchen up. Enjoy!

Sweet Green Pea and Mint Soup.

Sweet Green Pea and Mint Soup; Vegan, Gluten-Free. Serves One.

Ingredients

1. 1 1/2 cups frozen green peas
2. 1 cup almond milk
3. 4 fresh mint leaves
4. 1/2 tsp stevia

Method

1. In a medium size bowl, place peas and cover with water. Microwave for 2 minutes. 
2. Drain peas and place in Vitamix along with milk and 3 of the 4 mint leaves. Blend on HIGH until smooth. 
3. Pour into a bowl and top with remaining mint leaf. 

Cold Cucumber-Watermelon Salad with Pine Nut-Mint Pesto

Everyone loves a good salad. Especially if that salad has veggies AND fruits. Super yum. This is a nice, quick meal that is not only filling, but very hydrating and refreshing. Both cucumber and watermelon top the charts as having the highest water content of any fruit and vegetable. So this is what you eat after those super sweaty long runs in 95 degree heat (I'm looking ahead to the summer...it's actually snowing as I type this!). Cool, crisp, refreshing, delicious, and quick. What more could you ask for?

Cold Cucumber-Watermelon Salad with Pine Nut-Mint Pesto

Cold Cucumber-Watermelon Salad with Pine Nut-Mint Pesto; Vegan, Gluten-Free. Serves One.

Ingredients

1. 10 oz. fresh watermelon, cut into chunks
2. 1 medium cucumber (mine weighed 7 oz.), sliced, then halved
3. Dried Basil, for garnish
4. 1 T raw pine nuts
5. 2 Cups fresh spinach leaves
6. 2-4 fresh mint leaves
7. 1 T apple cider vinegar

Method

1. Arrange watermelon and cukes on a large plate (or in a large bowl). Sprinkle with dried basil.
2. Add remaining ingredients to a mini food processor and process until finely chopped. Top salad with pesto and serve chilled. 

Note: You can add as much or as little mint as you want. If you want it really minty, add all four leaves. If you just want a touch of minty-ness, add only 2.