A shout out to Wendy part 2 - My favorite quick summer breakfast

OK Wendy, here's more for you. This is disturbingly easy, but sometimes we need to be reminded that good food can be simple. This is my favorite summer breakfast, especially when the fruit is ripe and delicious. Every time I have this for breakfast, I hum the Summer Fruit jingle from the early 80's ("Summer, summer fruits, it wouldn't be summer without them...Fresh from the tree...Taste 'em and see."). See if you aren't moved to hum the same tune when you try this.

Summer Fruit Yogurt Parfait (makes one generous serving)

1 C organic, plain yogurt (YES, use PLAIN yogurt. Do not use that sugar sweetened junk that the store tries to pass off as yogurt.)

1 C fresh fruit (I used strawberries and blueberries, but any berry or stone fruit is good)

1 - 2 T chopped nut of choice (I used walnuts)

Drizzle of agave syrup

Add yogurt to bowl. Top with fruit and nuts. Drizzle agave syrup over top. Enjoy immediately (I dare you to make it to the table without trying it first!)

Fresh Peach "Milkshake" (aka Smoothy)

I am lucky. My children are still at an age where I can successfully lie to them when it is appropriate to do so. Tonight, they requested cereal for dinner. Since this is a non-meal in my opinion (cereal, by its very nature, is heavily processed and therefore not good for you) I wanted them to have something healthy to go with it. I made them Fresh Peach "Milkshakes" to go along with their dinner and they were delighted.

I can usually get away with calling a smoothy a milkshake when the fruit is sweet and super ripe. My kids can easily sniff out yogurt in the mix if I am using frozen or not quite ripe produce. Since my fruit bowl is over-flowing at the moment, I knew I would be able to pull it off today.

Everyone enjoyed the "milkshakes" tonight without question.


Fresh Peach "Milkshake" (makes 2)

3 small, very ripe peaches, pitted and peeled
1 C chopped ice
1 C whole milk plain yogurt
1/2 C 1% milk
1 T agave nectar (to taste as the sweetness of your fruit demands)

Add all ingredients to blender and mix well to combine.

Apricot Strawberry Salsa

Last night I made mexican-seasoned chicken breasts (boneless skinless checken breasts seasoned liberally with homemade taco seasoning, sprinkled with salt and grilled). I have lots of chicken left over and I needed something to go with it (BTW, last night I turned my chicken into quesadillas with grilled peppers and onions in a low-carb tortilla). I dug into my fridge today and came up with this. It's yummy.

Apricot Strawberry Salsa (makes 4 cups)

1 lb fresh apricots, seeded and diced
1/4 lb strawberries, diced
1/2 red bell pepper, chopped fine
2 T fresh parsley, chopped (or cilantro, if you have it)
zest of one lime
juice of one lime
2 T red onion, chopped fine
1 T olive oil
pinch cumin
salt and pepper to taste

Add all ingredients to bowl and toss to combine. If this will sit for longer than a few hours, reserve strawberries and add right before serving.

Here it is in all of its glory, served over a seasoned chicken breast with quick sauteed zucchini and avacado.