Strawberry Raspberry Mini Muffins – Gluten Free & Dairy Free

Appetizers, Snacks & Sides, Dessert, Recipes

Gluten Free, Dairy Free, Oat Free and Keto Friendly… WHATT! Does it even taste good? YES! These mini muffins are so good that the reason there is only a small batch is because I ate half the batter. They are ready in under 30 minutes and are friendly to most diets, making them a great snack if you are having people over. The “sugar” that is used is by Swerve so it is friendly to most Keto diets and people that are regulating insulin.

Instructions

  • Preheat oven to 350°F and line or spray mini muffin baking sheet.
  • In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.
  • Carefully fold in the strawberries.
  • Fill each muffin container up so they are about ¾ full.
  • Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
  • Top with sliced strawberries and enjoy!

INGREDIENTS  

  • 2 Cups Almond Flour
  • 2 Eggs
  • 1 tbsp Lemon Juice
  • 2 tbsp Coconut Oil, Vegetable Oil or Olive Oil
  • ½ Cup Swerve Confectioners Sweetener
  • 1 tsp Vanilla Extract
  • ½ tsp salt
  • ½ Cup Raspberries
  • ½ Cup Diced Strawberries

INSTRUCTIONS 

  • Preheat oven to 350°F and line or spray mini muffin baking sheet.
  • In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.
  • Carefully fold in the strawberries.
  • Fill each muffin container up so they are about ¾ full.
  • Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
  • Top with sliced strawberries and enjoy!

Strawberry Raspberry Mini Muffins – Gluten Free & Dairy Free

  • 2 Cups Almond Flour
  • 2 Eggs
  • 1 tbsp Lemon Juice
  • 2 tbsp Coconut Oil, Vegetable Oil or Olive Oil
  • ½ Cup Swerve Confectioners Sweetener
  • 1 tsp Vanilla Extract
  • ½ tsp salt
  • ½ Cup Raspberries
  • ½ Cup Diced Strawberries
  1. Preheat oven to 350°F and line or spray mini muffin baking sheet.

  2. In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.

  3. Carefully fold in the strawberries.

  4. Fill each muffin container up so they are about ¾ full.

  5. Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don't dry out.

  6. Top with sliced strawberries and enjoy!

Sweet & Spicy Tamari Shrimp

Dinner, Recipes

Happy Tuesday Everyone! If you are looking for a simple Asian influenced dinner, consider this Sweet & Spicy Tamari Shrimp using Huy Fong Fresh Chili Garlic Sauce. For those of you that don’t know, Tamari is very similar to Soy Sauce but it is generally a little thicker and has less sodium. It is also Gluten Free, which most Soy Sauce is not. If you can’t find Tamari at your grocery store then you can certainly substitute with Low Sodium Soy Sauce. If you are on a Keto, or low carb diet, you can substitute the rice with Cauliflower Rice.

Instructions

  • Rinse rice until water is clear and then combine 1 tbsp olive oil with 2 cups of water and 1 cup of basmati rice. Bring to a boil and then reduce to simmer until water is completely gone. The reason we want to rise the rice to ensure that we are rinsing away any debris but also to make it less sticky.
  • While rice is cooking, combine 1 tbsp olive oil in a large pan with minced garlic over low heat. Cook until garlic is fragrant 1-2 minutes. Be sure not to burn the garlic, if the heat is too high you can just remove the pan from the heat for a minute while you are stirring in the garlic.
  • Stir in chili garlic sauce, honey and tamari sauce and cook over medium until thickened. Feel free to add more chili garlic sauce if you want to spice it up.
  • Divide sauce in half, keeping half of the sauce in the large frying pan. Add bite size broccoli to the large sauce pan, add a splash of water and cover. Cook on medium for 4-5 minutes.
  • In a medium sauce pan, combine shrimp, carrot ribbons and remaining sauce over medium high heat. Stir and cook for 3-4 minutes until shrimp are no longer translucent. To make the carrot ribbons, simply use a peeler and “peel” the carrot until you have a pile of ribbon like carrot strings.
  • Combine rice, broccoli and shrimp in a dish and top with sesame seeds.

INGREDIENTS  

Sauce

  • 1 tbsp Olive Oil
  • 1 tbsp Minced Garlic
  • 1 tbsp Chili Garlic Sauce
  • 1 tbsp Honey
  • 2 tbsp Tamari Sauce – Low Sodium

Other Ingredients

  • 2 cups Shrimp/Prawns, deshelled and detailed
  • 2 cups Broccoli, chopped
  • 1 cup Basmati Rice
  • 1 Carrot Ribbons
  • 1 tbsp Olive Oil
  • 2 cup Water
  • Sesame Seeds Optional

INSTRUCTIONS 

  • Rinse rice until water is clear and then combine 1 tbsp olive oil with 2 cups of water and 1 cup of basmati rice. Bring to a boil and then reduce to simmer until water is completely gone.
  • While rice is cooking, combine 1 tbsp olive oil in a large pan with minced garlic over low heat. Cook until garlic is fragrant 1-2 minutes.
  • Stir in chili garlic sauce, honey and tamari sauce and cook over medium until thickened. Feel free to add more Chili garlic sauce if you want to turn up the heat.
  • Divide sauce in half, keeping half of the sauce in the large frying pan. Add bite size broccoli to the large sauce pan, add a splash of water and cover. Cook on medium for 4-5 minutes.
  • In a medium sauce pan, combine shrimp, carrot ribbons and remaining sauce over medium high heat. Stir and cook for 3-4 minutes until shrimp are no longer translucent.
  • Combine rice, broccoli and shrimp in a dish and top with sesame seeds.

Sweet & Spicy Tamari Shrimp

Sauce

  • 1 tbsp Olive Oil
  • 1 tbsp Minced Garlic
  • 1 tbsp Chili Garlic Sauce
  • 1 tbsp Honey
  • 2 tbsp Tamari Sauce – Low Sodium

Other Ingredients

  • 2 cups Shrimp/Prawns, deshelled and detailed
  • 2 cups Broccoli, chopped
  • 1 cup Basmati Rice
  • 1 Carrot (Ribbons)
  • 1 tbsp Olive Oil
  • 2 cup Water
  • Sesame Seeds (Optional)
  1. Rinse rice until water is clear and then combine 1 tbsp olive oil with 2 cups of water and 1 cup of basmati rice. Bring to a boil and then reduce to simmer until water is completely gone.

  2. While rice is cooking, combine 1 tbsp olive oil in a large pan with minced garlic over low heat. Cook until garlic is fragrant 1-2 minutes.

  3. Stir in chili garlic sauce, honey and tamari sauce and cook over medium until thickened. Feel free to add more Chili garlic sauce if you want to turn up the heat.

  4. Divide sauce in half, keeping half of the sauce in the large frying pan. Add bite size broccoli to the large sauce pan, add a splash of water and cover. Cook on medium for 4-5 minutes.

  5. In a medium sauce pan, combine shrimp, carrot ribbons and remaining sauce over medium high heat. Stir and cook for 3-4 minutes until shrimp are no longer translucent.

  6. Combine rice, broccoli and shrimp in a dish and top with sesame seeds.

Main Course

Chipotle Veggie & Shrimp Tacos

Dinner, Recipes

Looking for a Gluten Free, Dairy free and Soy free dish? Look no more! This bowl is packed with nutrients, flavor and antioxidants. The bulk of this meal is vegetables so you will have no problem hitting your veggie intake goal if you make this. It is also very easy to meal prep or tailor to your diet. Simple skip the shrimp to make it a vegan meal or add some chicken to change the protein.

Due to some health concerns of people really close to me, I have been trying to cook Gluten and Dairy free meals. At first I thought that I would have to sacrifice taste but I was very wrong. I found that when you eat gluten and dairy free, you are often actually eating healthier because you resort to more vegetables to fill the meals. It also forces you to get our of your comfort zone and try new things.

I

INGREDIENTS  

  • ½ tsp Ancho Chipotle Powder
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 Stalk Broccoli (about 1 cup)
  • 1 Baby Bell Pepper (about ½ cup)
  • 1 Zucchini
  • 1 Poblano Pepper
  • 1 Medium Sweet Potato
  • ½ Red Onion
  • Olive Oil
  • 15-20 Shrimp Prawns

INSTRUCTIONS 

  • Preheat oven at 425°F.
  • In a small bowl, combine all spices and set aside.
  • Wash and dry all produce. Cut Broccoli into bite size pieces, cut zucchini, sweet potato, poblano pepper, bell pepper and onion into ¼in cubes.
  • Combine all ingredients in a large bowl with a drizzle of olive oil.
  • Lay flat on a parchment paper lined baking pan and bake in the oven for 25 minutes. Stirring half way through. Note: Depending on how large the sweet potatoes pieces are, you may need a few extra minutes.
  • While veggies are cooking, detail the prawns, rinse and pat dry.
  • Heat a medium frying pan over medium high heat and drizzle olive oil in pan. Sauté shrimp with a dash of salt until pink and lightly browned on each side.
  • Once veggies are done, remove from oven and combine with shrimp. Serve over quinoa, rice or in a wrap.

Chipotle Veggie Shrimp Tacos

  • ½ tsp Ancho Chipotle Powder
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 Stalk Broccoli (about 1 cup)
  • 1 Baby Bell Pepper (about ½ cup)
  • 1 Zucchini
  • 1 Poblano Pepper
  • 1 Medium Sweet Potato
  • ½ Red Onion
  • Olive Oil
  • 15-20 Shrimp Prawns
  1. Preheat oven at 425°F.

  2. In a small bowl, combine all spices and set aside.

  3. Wash and dry all produce. Cut Broccoli into bite size pieces, cut zucchini, sweet potato, poblano pepper, bell pepper and onion into ¼in cubes.

  4. Combine all ingredients in a large bowl with a drizzle of olive oil.

  5. Lay flat on a parchment paper lined baking pan and bake in the oven for 25 minutes. Stirring half way through. Note: Depending on how large the sweet potatoes pieces are, you may need a few extra minutes.

  6. While veggies are cooking, detail the prawns, rinse and pat dry.

  7. Heat a medium frying pan over medium high heat and drizzle olive oil in pan. Sauté shrimp with a dash of salt until pink and lightly browned on each side.

  8. Once veggies are done, remove from oven and combine with shrimp. Serve over quinoa, rice or in a wrap.

Tex Mex Shrimp Salad

Dinner, Recipes

INSTRUCTIONS 

Roasted Chickpeas

  • Preheat oven to 425°F.
  • Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
  • Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
  • Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool!

Shrimp

  • Remove tails and skin from the Shrimp, rinse and pat dry. Season with your seasoning of choice. I personally love The Spice Lab Seasoning, Spicy Seafood. You can get this at your local Publix if you are in the Florida area.
  • In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  • Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth. You can make your own ranch if desired. The Kitchen Girl has a great recipe. However, I find it is easier to do it with premade ranch and the grocery store does have some great healthy options. I choose to add avocado to incorporate a healthy fat and to increase the creaminess of the dressing.

Assembly

  • In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
  • Top with all the veggies and chickpeas and then place shrimp on top. If you would like to use Corn Riblets to add some aesthetics, try my recipe here.
  • Garnish with cilantro if desired!

INGREDIENTS  

Salad and Toppings

  • ¼ cup Bell Peppers, Diced
  • 4 cup Spring Mix
  • ¼ cup Tomato, Diced
  • ¼ cup Black Beans, Rinsed and Drained
  • ¼ cup Red Onion, Diced
  • ¼ cup Corn

Roasted Chickpeas

  • 16 oz Chickpeas, rinsed
  • 1 tbsp Olive Oil
  • 1 tbsp Taco Seasoning

Shrimp

  • 15-20 Shrimp Prawns, no tails
  • 1 tbsp Olive Oil
  • 1 tbsp Spicy Seafood Seasoning, Taco Seasoning or Salt and Pepper

Dressing

  • 2-3 tbsp Ranch Dressing
  • 1 tbsp Cilantro
  • ½ Avocado
  • 2 tbsp Water

INSTRUCTIONS 

Chickpeas

  • Preheat oven to 425°F.
  • Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
  • Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
  • Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool

Shrimp

  • Remove tails and skin from the shirmp, rinse and pat dry. Season with your seasoning of choice.
  • In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  • Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth.

Assembly

  • In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
  • Top with all the veggies and chickpeas and then place shrimp on top.
  • Garnish with cilantro if desired!

Tex Mex Shrimp Salad

Salad and Toppings

  • ¼ cup Bell Peppers, Diced
  • 4 cup Spring Mix
  • ¼ cup Tomato, Diced
  • ¼ cup Black Beans, Rinsed and Drained
  • ¼ cup Red Onion, Diced
  • ¼ cup Corn

Roasted Chickpeas

  • 16 oz Chickpeas, rinsed
  • 1 tbsp Olive Oil
  • 1 tbsp Taco Seasoning

Shrimp

  • 15-20 Shrimp Prawns, no tails
  • 1 tbsp Olive Oil
  • 1 tbsp Spicy Seafood Seasoning, Taco Seasoning or Salt and Pepper

Dressing

  • 2-3 tbsp Ranch Dressing
  • 1 tbsp Cilantro
  • ½ Avocado
  • 2 tbsp Water

Chickpeas

  1. Preheat oven to 425°F.

  2. Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.

  3. Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.

  4. Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool

Shrimp

  1. Remove tails and skin from the shirmp, rinse and pat dry. Season with your seasoning of choice.

  2. In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  1. Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth.

Assembly

  1. In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.

  2. Top with all the veggies and chickpeas and then place shrimp on top.

  3. Garnish with cilantro if desired!

Main Course

Spicy Corn Riblets – Air Fried

Appetizers, Snacks & Sides, Recipes

Corn riblets are such a fun way to serve your traditional corn on the cob. You can make them as simple as you want such as just adding butter and salt or you can season with your favorite seasonings. In this recipe, I made a Spicy Corn Riblet to add to a Mexican style dinner.

Instructions:

  • Preheat your air fryer on 380°F.
  • Cut the corn into quarters, length wise. To do this I suggest cutting the ends and then placing the corn on one end and carefully cutting downward. I use a mallet to hit the knife until it goes into the corn. I don’t suggest cutting the corn by laying it flat on the cutting board because it will flatten the bottom side and break open the kernels.
  • Mix all the spices and seasonings in a small bowl, rub the corn with olive oil (plain or infused such as Calabrian Chile Pepper & Garlic Extra Virgin Olive Oil) and then cover in seasoning. Make sure to get the seasoning on all the corn and in between as many kernels as possible. This will allow it to hold the flavor.
  • Lay on parchment paper and cook in an air fryer at 380°F for 15 minutes, turning half way through.

EQUIPMENT

  • Air Fryer

INGREDIENTS  

  • 3 Corn Cobbs
  • 1-2 tbsp Olive Oil
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cayenne or Red Pepper Flakes

INSTRUCTIONS 

  • Preheat your air fryer on 380°F.
  • Cut the corn into quarters, length wise. TO do this I suggest cutting the ends and then placing the corn on one end and carefully cutting downward. I use a mallet to hit the knife until it goes into the corn.
  • Mix all the spices and seasonings, rub the corn with olive oil and then cover in seasoning.
  • Lay on parchment paper and cook in an air fryer at 380°F for 15 minutes, turning half way through

Spicy Corn Riblets – Air Fried

  • Air Fryer
  • 3 Corn Cobbs
  • 1-2 tbsp Olive Oil
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cayenne or Red Pepper Flakes
  1. Preheat your air fryer on 380°F.

  2. Cut the corn into quarters, length wise. TO do this I suggest cutting the ends and then placing the corn on one end and carefully cutting downward. I use a mallet to hit the knife until it goes into the corn.

  3. Mix all the spices and seasonings, rub the corn with olive oil and then cover in seasoning.

  4. Lay on parchment paper and cook in an air fryer at 380°F for 15 minutes, turning half way through.

Side Dish

Strawberry Banana Baked Protein Oats

Breakfast, Recipes

Looking to switch up your overnight oats? Try this easy-to-make Strawberry Banana Baked Protein Oats. This dish is very satisfying and keeps you full for a long time. I like this dish because it isn’t overly sweet and you can eat it as breakfast or top with some vanilla ice cream for a protein packed dessert.

INGREDIENTS  

  • 1 cup Old Fashion Oats
  • ¾ cup Vanilla Almond Milk
  • 1 scoop Vanilla Protein
  • ½ Banana sliced
  • 2-3 Large Strawberries sliced
  • 1 tbsp Chia Seeds
  • Honey optional

INSTRUCTIONS 

  • Preheat oven at 350°F
  • Mix 1 cup oats with your almond milk and protein powder of choice.
  • Stir in 1 tbsp. chia seeds and let it sit for a few minutes.
  • Lightly grease a small 4×6 baking dish or bowl and pour mixture in it.
  • Slice the ½ of your Banana and slice 2-3 large strawberries.
  • Stir in about half of the bananas and strawberries into the oat mix, top with the rest of the bananas and strawberries.
  • Bake at 350°F for 20 minutes.

Strawberry Banana Baked Protein Oats

  • 1 cup Old Fashion Oats
  • ¾ cup Vanilla Almond Milk
  • 1 scoop Vanilla Protein
  • ½ Banana (sliced)
  • 2-3 Large Strawberries (sliced)
  • 1 tbsp Chia Seeds
  • Honey (optional)
  1. Preheat oven at 350°F

  2. Mix 1 cup oats with your almond milk and protein powder of choice.

  3. Stir in 1 tbsp. chia seeds and let it sit for a few minutes.

  4. Lightly grease a small 4×6 baking dish or bowl and pour mixture in it.

  5. Slice the ½ of your Banana and slice 2-3 large strawberries.

  6. Stir in about half of the bananas and strawberries into the oat mix, top with the rest of the bananas and strawberries.

  7. Bake at 350°F for 20 minutes.

Breakfast

Chicken Fajita Pasta

Dinner, Recipes

I just got back from a trip to Vermont, which was lovely by the way, and the only items I had in the fridge that weren’t bad was peppers, onions and garlic. Instantly I thought of stir-fry or fajitas but I was craving pasta so that is where the Chicken Fajita Pasta was born (at least for me).

INGREDIENTS  

  • 8 oz Pasta
  • 1 Garlic Clove
  • 1 Small Onion
  • 2 cup Sliced Bell Peppers (about 2 large or 13-14 mini sweet peppers)
  • 1=2 Chicken Breast
  • 2 tbsp Fajita Seasoning
  • 1 tsp Salt for pasta mix
  • 1 tsp Pepper for pasta mix
  • 3 tbsp Heavy Cream
  • ½ Cup Mexican or Cheddar Cheese
  • Olive Oil
  • Salt and Pepper to Taste for chicken

Instructions:

  • Bring pot of water to boil and cook pasta until al dente. Don’t overcook because it will fall apart when combining with sauce.
  • Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.
  • Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.
  • In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about 3-4 minutes per side. Once done, cut into 1 inch strips or cubes.
  • Slice onion and bell peppers into 1/4 inch pieces and mince garlic.
  • In another large pan, drizzle olive oil and heat on high. Once oil is hot, combine peppers and onions and sauté for about 1-2 minutes but do not burn.
  • Reduce heat down to medium add garlic and cook for 30 seconds.
  • Then add cream and stir for 1 minute.
  • Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.
  • Feel free to top with extra cheese or some chili flakes!

Chicken Fajita Pasta

  • 8 oz Pasta
  • 1 Garlic Clove
  • 1 Small Onion
  • 2 cup Sliced Bell Peppers (about 2 large or 13-14 mini sweet peppers)
  • 1=2 Chicken Breast
  • 2 tbsp Fajita Seasoning
  • 1 tsp Salt (for pasta mix)
  • 1 tsp Pepper (for pasta mix)
  • 3 tbsp Heavy Cream
  • ½ Cup Mexican or Cheddar Cheese
  • Olive Oil
  • Salt and Pepper to Taste (for chicken)
  1. Bring pot of water to boil and cook pasta until al dente. Don't over cook because it will fall apart when combining with sauce.

  2. Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.

  3. Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.

  4. In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about3-4 minutes per side. Once done, cut into 1 inch strips or cubes.

  5. Slice onion and bell peppers into 1/4 inch pieces and mince garlic.

  6. Reduce heat down to medium add garlic and cook for 30 seconds.

  7. Then add cream and stir for 1 minute.

  8. Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.

  9. Feel free to top with extra cheese or some chili flakes!

Main Course

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Caprese Cucumber Salad

Appetizers, Snacks & Sides, Recipes

This super simple salad is a perfect side for your next BBQ or Italian dinner. It takes less than 10 minutes to prepare and is very refreshing. You can eat it as is, serve it with bread or add cold pasta in it.

INGREDIENTS  

  • 1 cup Mozzarella Pearls
  • 1 Small Cucumber
  • 1 cup Cherry Tomatoes
  • 1-2 tbsp Basil
  • Salt & Pepper
  • 1-2 tbsp Balsamic Glaze

INSTRUCTIONS 

  • Cut Tomatoes in half, roughly chop basil, cut cucumber and de-seed it by scraping seeds out with a spoon, then chop cucumber into 1/4 inch pieces.
  • Combine all veggies and herbs in a bowl, lightly salt and pepper to taste, drizzle with Balsamic Glaze and serve cold.

Caprese Cucumber Salad

  • 1 cup Mozzarella Pearls
  • 1 Small Cucumber
  • 1 cup Cherry Tomatoes
  • 1-2 tbsp Basil
  • Salt & Pepper
  • 1-2 tbsp Balsamic Glaze
  1. Cut Tomatoes in half, roughly chop basil, cut cucumber and de-seed it by scraping seeds out with a spoon, then chop cucumber into 1/4 inch pieces.

  2. Combine all veggies and herbs in a bowl, lightly salt and pepper to taste, drizzle with Balsamic Glaze and serve cold.

Appetizer