Meatless Monday Recipe: Heirloom Tomato Caprese Salad

In my opinion, an Heirloom Tomato Caprese Salad is SUMMER ON A PLATE!  It’s a simple little salad to put together, but the key is to find the freshest ingredients you can to make it taste amazing!

Heirloom Tomato Caprese Salad |

Organic tomatoes, freshly-picked basil leaves, high-quality olive oil and balsamic vinegar, buffalo mozzarella, as well as sea salt & freshly ground pepper all make a difference.

We planted tomatoes a little late in the season this year, so the ones I used today are beautiful fresh local heirloom tomatoes from our local market. I’m SUPER excited that I HAVE BASIL in my garden this year!! We didn’t plant any basil last  year, but this year we have 3-4 plants that are doing well. I LOVE going out & picking out a few big, fragrant leaves to include in my summer salads. Ahhhh, summer on a plate for sure!

For the past several years, I have enjoyed going out to my garden and picking beautiful heirloom tomatoes and basil to make this salad. I have experimented with different cheeses over the years, but this is my favorite version.


  • 3-4 large heirloom tomatoes (I used yellow & red ones above)
  • 8-10 basil leaves, chopped
  • Buffalo mozzarella, sliced thinly
  • Extra-virgin olive oil (best quality you can afford — you only need a couple of capfuls)
  • Aged Balsamic Vinegar (again, good quality makes all the difference)
  • Freshly ground black pepper
  • Sea salt


  1. Slice tomatoes and arrange on a plate. I find that a big serrated knife does the best job slicing tomatoes.
  2. Add a thin slice of mozzarella in between each tomato slice. Sprinkle the chopped basil leaves over the salad, then add a little sea salt & freshly ground pepper.
  3. Using the cap from your bottle of olive oil, add a capful to each row of the tomato combo on your plate.
  4. Finally, drizzle a small amount of balsamic down the center of each row & you are ready to feast!

This salad serves 3-4 people. I always serve with a sweet French baguette. Enjoy!! 🙂

Caprese Salad |


What are your favorite summer salads? Do you grow lettuce, tomatoes, and other herbs/veggies in your yard? 


Meatless Monday Recipe: Tomato-Basil Pesto Pizza

Good morning, peeps! I hope everyone had a fabulous weekend. I’m cheery today because I’m taking a well-deserved rest day from my half-marathon training schedule. The race is less than two weeks away — yikes! After completely almost 10 miles yesterday with my partner-in-crime & race buddy, Courtney, I’m confident that we’ll have a strong finish in Palmetto Bluff!

Now, on to food! 🙂

Today I’m sharing a modified version of a pesto pizza recipe from Budget Savvy Diva. This girl has some recipe pics that literally make you run to the market to grab the ingredients as soon as you glance at them!

Tomato Basil Pesto Pizza-sm



Here’s What You Need …

  • 1 Roll of Whole-Wheat Refrigerated Pizza Dough (I used the Pillsbury Artisan dough)
  • ¾ Cup of Grated Parmesan Cheese
  • 4 ounces of Goat Cheese
  • 1 Cup of Fresh Basil Leaves
  • 1 Cup of Broccoli florets
  • 4 ounces of Goat Cheese
  • 1 medium heirloom tomato
  • ¼ teaspoon of red pepper flakes
  • Kosher Salt, pinch
  • Freshly-ground Black Pepper, to taste
  • 4 Tablespoons of Olive Oil


  1. Preheat oven and pre-bake dough according to the instructions on the pizza dough package.
  2. Using the microwave, steam broccoli florets until fully cooked. The cooking time depends on your microwave. Mine were done in about 30 seconds.
  3. In a food processor – combine ⅓ cup of parmesan cheese, pinch of salt, pepper, red pepper flakes, olive oil, ⅔ cup of basil leave and cooked broccoli. Process until the mixture reaches pesto consistency.
  4. Spread pesto on the pizza
  5. Sprinkle goat cheese and the rest of the parmesan cheese on the pizza
  6. Place tomato slices on the pizza
  7. Bake for about 14 minutes. Keep an eye on the crust so it doesn’t burn.
  8. Garnish with the rest of the basil leaves, serve, and enjoy!


Summer Coleslaw: A #MeatlessMonday Recipe


I love the warm days of summer.  Sometimes, I don’t love cooking on a hot summer night though!

I found this recipe in a new cookbook that my mother-in-law gave me for Christmas, The Meat Free Monday Cookbook: A Full Menu for Every Monday of the Year

The Meat Free Monday Cookbook

I’m not gonna lie … my memories of coleslaw are not good ones!  I’m transported to a mayonnaise-soaked mess with carrots and raisins from my elementary school cafeteria’s lunch line.  Beyond gross!!

This version made me a believer!  Try this fresh Summer Coleslaw!  I promise you won’t think about your old school cafeteria even once!  🙂

This recipe serves 4.

Summer Coleslaw Recipe


  • 2 medium-large carrots (coarsely grated)
  • 1/2 white cabbage (shredded)
  • Handful of trimmed snow peas
  • 6 scallions, sliced
  • Handful of trimmed radishes
  • 1 tablespoon poppy seeds
  • 2 tablespoons roughly chopped toasted hazelnuts
  • 2 tablespoons flat-leaf parsley, chopped
  • Juice from half a lemon
  • 3 tablespoons hazelnut oil
  • Salt and freshly ground black pepper, to taste


  1. Peel and coarsely grate 2 medium-large carrots into a large mixing bowl.
  2. Finely shred half of a white cabbage and a handful of trimmed snow peas and add to bowl.
  3. Finely slice 6 scallions and a handful of trimmed radishes, and add along with 1 tablespoon poppy seeds, 2 tablespoons roughly chopped toasted hazelnuts, and 2 tablespoons freshly chopped flat-leaf parsley.
  4. In a separate small bowl, whisk together the juice of 1/2 lemon and 3 tablespoons hazelnut oil and season well with salt and freshly ground black pepper.
  5. Pour over the coleslaw and gently mix together.

Other Recipes You’ll Love:

Meatless Monday Tomato Basil Salad

Tomato & Basil Salad with Feta

Snap Pea Salad

Snap Pea Salad 

Meatless Monday Recipe: Mini Mushroom Sliders


Researchers from the Johns Hopkins Bloomberg School of Public Health’s Weight Management Center recently released the findings of a year-long clinical trial that determined overweight and obese participants who swapped a serving of red meat for a cup of white mushrooms lost weight and body fat.

Mushrooms make a GREAT meat substitute.  Plus, they contain no fat & almost no calories.

During the study mushroom eaters lost an average of seven pounds, as well as losing inches from their waists!

Below is a great Mushroom Slider recipe created by The Mushroom Council.

Photo courtesy of

Photo courtesy of


Serves 4

  • 2 portabella mushrooms, stems removed
  • 1/4 cup light balsamic vinaigrette
  • Salt and freshly ground black pepper
  • 8 small high-fiber whole grain dinner rolls
  • 8 slices red onion
  • 8 slices tomato

Place the portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes. Prepare the grill or a grill pan with a light layer of nonstick cooking spray. Line a plate with a layer of paper towels.

Remove the mushrooms from the bag, drain and season with salt and pepper on both sides. Heat the grill to medium and place the mushrooms gill side down. Cook for 4 minutes, flip and repeat on the other side for about 4 minutes more, or until the both mushrooms are almost cooked through.

Transfer the mushrooms to the paper lined plate, gill side down. Cut each mushroom into quarters and place each quarter on the bottom half of the dinner rolls. Top each with tomato, onion and the remaining dinner roll half and enjoy.

Other meatless recipes you’ll love:

Mushroom Soup with Creamy Almond Butter

Mushroom Soup with Creamy Almond Butter

Spicy Veggie Frittata

Spicy Veggie Frittata

organic roasted vegetables

Easy Peasy Roasted Vegetables