Watermelon Summer Salad

My mom stopped by our house the other day, noticed a watermelon sitting on the counter, and said we should turn it into a salad. “A salad?” I thought out loud, to which she replied, “Yeah, just add some feta.” I don’t know why I ever question my mom’s cooking abilities because she could run her own restaurant, but this idea did sound a little bizarre to me. Turns out, with some makeshift ingredients, I created quite the masterpiece that I’d love for others to try.

Although I didn’t write out, or measure the ingredients, here’s my best guess on the recipe:

Half of a seedless watermelon cut into chunks

1 whole cucumber cut into chunks

1 bundle of mint chopped

1 cup of feta cheese cut into chunks

1 juice of a lime squeezed

Enough oil olive to make it saucy

Give it a try and let me know what you think!

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Chocolate Peanut Butter Delights

For the last five years, I basically cut refined sugar from my diet.  We all know what the experts say about it, and for me, they were right.  Often, I had awful migraines, a couple forcing me to stay in bed for a week, and when my acupuncturist suggested cutting refined sugar, I felt desperate enough to do anything.  Little did I know the difference it would make in my life.

Even though I felt lively and healthy, there were so many moments when my cravings for something sweet were almost unbearable.  Fruit was okay, but it didn’t satisfy that chocolately need that I wanted.  These treats saved me, and so, many years later, I thought I should share in case they can “save” someone else’s sweet tooth.

I absolutely LOVE baking, but when I bake in general, I often eye ball my measurements.  Hopefully my eye-to-true measurements are accurate enough!

Ingredients:
2 cups of pecans
2 cups of dates
2 cups of dark chocolate (source carefully and check the label!)
1 cup of peanut butter (natural, only peanuts! Add more if you want it more of a peanut butter flavour)

Steps:
1) Dump your pecans and dates into your food processor and blend until it starts clumping on the sides (around 2 minutes).
2) Pour the blended mixture into a 9×13 pan – or really any size you have. The smaller your pan, the thicker the squares will be. You might want to line your pan with parchment paper or tin foil so your clean up is essentially none! Spread out evenly into the pan, and pat down with your hand.
3) Melt your dark chocolate and peanut butter on low heat, on the stove top, stirring constantly.
4) Pour on top and spread evenly over the crust.
5) Refrigerate for a couple of hours, until hard, and then cut and serve!

Enjoy!

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