Roasted Beet & Watermelon Goat Cheese Crostini

Beet & Watermelon Goat Cheese Crostini

I was spending some serious time flipping through Cooking Light magazines for a blog project I did last month and I stumbled across this beet and watermelon goat cheese crostini recipe that is too yummy not to share with you all. Just to clarify–this post isn’t sponsored, I just need you to have these in your life. ūüôā

These are great for summer parties. Easy to make, delicious, and a convenient snack you can eat with your hands. I’m going to make a big batch the next time my book club meets. The watermelon is just so, so perfect with the goat cheese and beet flavors.

Beet & Watermelon Goat Cheese Crostini

Original recipe from Cooking Light can be found HERE. My version below is just ever-so-slightly modified to include a natural sweetener instead of sugar and a different preparation of the beet.

Beet & Watermelon Goat Cheese Crostini

Beet & Watermelon Goat Cheese Crostini

Yield: 12-16

Beet & Watermelon Goat Cheese Crostini

Ingredients

  • 1 beet (I used golden), chopped
  • 2/3 cup watermelon, diced
  • 1/4 cup red onion, chopped
  • 2 tsp white balsamic vinegar
  • 1 tsp honey
  • Salt & pepper to taste
  • 3 oz goat cheese
  • 1 French bread baguette, sliced diagonally
  • Extra virgin olive oil to drizzle
  • 2 tbsp chives, chopped

Instructions

  1. Cook the beet. You can microwave, but this is how I do it if I'm not pressed for time: Preheat oven to 425 degrees Fahrenheit. Drizzle the beet with olive oil and wrap in tin foil. Place in the oven for 45 minutes (the time will be longer for large beets, but a small-medium sized one should be good in 45). Let cool for 10 minutes and while still warm, remove the skin. I run the beet under cold water as I rub the skin off with my hands so that the kitchen doesn't end up looking like a crime scene.
  2. Toss together the beet, watermelon, onion, vinegar, honey, salt and pepper.
  3. Toast the bread and spread goat cheese on each slice. Top with the beet-watermelon mixture. Top that with a drizzle of olive oil and some chopped chives.
http://pumpsandiron.com/2016/07/17/roasted-beet-watermelon-goat-cheese-crostini/

Hope you’re all having a great weekend! I’m going¬†to see Paul McCartney at Fenway tonight–so excited!! Anyone local readers¬†going to be at the show?

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Blueberry Mint Chia Seed Pudding

Blueberry Mint Chia Seed Pudding

If you follow me on Instagram, this recipe probably looks familiar. It’s become a go-to for me as the weather has warmed up so I think it’s worth sharing on the blog as well!

This blueberry mint chia seed pudding only requires five ingredients and is¬†the perfect warm-weather breakfast or snack. Think light and refreshing–just enough sweetness without feeling like dessert.

Blueberry Mint Chia Seed Pudding

Serving Size: 2 modest servings or 1 big 'ol bowl

Blueberry Mint Chia Seed Pudding

This light, refreshing blueberry mint chia seed pudding is the perfect summertime breakfast or snack.

Ingredients

  • 1 cup coconut milk (NOT canned)
  • 1/2 cup fresh blueberries + more for topping
  • 1 banana
  • 3 tbsp chia seeds
  • 1 heaping tbsp fresh mint leaves (packed)
  • Optional: 1 tbsp natural sweetener (honey, agave, maple syrup)*

Instructions

  1. Put all the ingredients except the chia seeds into a blender.
  2. Stir in the chia seeds (you can either put the blender speed setting on super slow or just mix in with a spoon).
  3. Refrigerate in a sealed container overnight or at least 8 hours.**
  4. Top with blueberries and enjoy!

Notes

*I add the optional tbsp of sweetener (honey is my favorite if you're not vegan) if I use unsweetened coconut milk. Otherwise, I don't feel it's necessary. **Because of the banana in this recipe, you might notice the outer layer of your pudding is slightly darkened when you go to get your pudding out of the fridge the next morning. It's just the banana browning slightly. Stir it up and there won't be any negative taste consequences. That being said, I wouldn't save this in your refrigerator for more than a few days.

http://pumpsandiron.com/2016/06/26/blueberry-mint-chia-seed-pudding/

Blueberry Mint Chia Seed Pudding

Om nom nom.

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Golden Beet Salad with Avocado and Feta

Golden Beet Salad with Avocado & Feta

Disclosure:¬†This is a sponsored conversation written by me on behalf of PEOPLE¬ģ, Real Simple¬ģ, InStyle¬ģ, CookingLight¬ģ and Sunset¬ģ. The opinions and text are all mine.

Food pics and dog pics?? You guys are really striking internet gold with today’s blog post. ūüėȬ†I recently started walking my friend’s dog a few days a week, and it’s become an hour of “me time” I look forward to each afternoon. Headphones on, away from the computer, getting my daily dose of Vitamin D–I love it! And just look at this little cutie …¬†cooking-light-1

I¬†switch up where we go each day,¬†and with the warm weather in full swing, these dog walks are the perfect excuse to get out of the apartment and soak¬†in this beautiful city that I all too often take for granted. If we’re going to be crossing streets and weaving around crowds, I’ll pick out a podcast to listen to, but if I take the little fluff ball to the Public Garden, he spends so much time sniffing around trees that I can actually do some reading while we “walk” (aka stop to sniff and pee on every single bush in Boston).

For today’s post, I stopped by¬†Shaw’s¬†(<– you can get $1 off¬†PEOPLE, InStyle, Real Simple, Cooking Light or Sunset magazine with that link) and picked up a Cooking Light for my trip to the park. Flipping through magazines is so relaxing to me, and¬†food magazines in particular are perfect for blog recipe inspiration.¬†Golden Beet Salad with Avocado & Feta

One of the pages I dogeared on my walk was a beet salad. Inspired by the recipe, I threw together this variation of arugula, golden beets, feta and avocado when I got home. So delicious! For the full recipe, check out the June issues of Cooking Light.Golden Beet Salad with Avocado & Feta

Golden Beet Salad with Avocado & Feta

I made this light and refreshing salad for dinner the other night along with some pan-cooked cod and quinoa and it was perfection.

You can visit your local participating¬† Safeway,¬†Jewel-Osco,¬†Vons,¬†Pavilions,¬†Tom Thumb,¬†Randall’s,¬†Shaw’s¬†or¬†Acme Market¬†and get $1 off PEOPLE, InStyle, Real Simple, Cooking Light or Sunset magazine using the¬†Just for U or MyMixx links.

What are your favorite magazines with which to unwind?

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This is a sponsored conversation written by me on behalf of PEOPLE¬ģ, Real Simple¬ģ, InStyle¬ģ, CookingLight¬ģ and Sunset¬ģ. The opinions and text are all mine.