As far as I'm concerned, summer time has already arrived.  
The weather is hot and humid and my students have checked out completely.  
High School teachers - you know what I am referring to - the brain drain that occurs with warmer weather.  With only one full week of school left before testing, I've embraced their summer brain and have started up my weekly summer routine - visiting my Farmer's Market.

Nothing beats being able to hand pick your fresh produce and support local grower's.  
PLUS the size of the fruits and veggies are behemoth compared to what you get at the grocery store AND for a cheaper price!

With the humidity at almost 85% or more the last two weeks - I cannot bear to turn the oven on so the inspiration for this salad came from my latest Farmer's Market Haul and the desire for something cool and refreshing to eat.

It's quick but still healthy AND customizable to whatever ingredients you have on hand!​

(Grilled Chicken Rainbow Summer Salad - Gluten Free and Dairy Free
As usual - all of my recipes can be changed to cater to YOUR needs and preferences

4 Chicken Breasts - fat cut off and cut into strips/bite size pieces
Ken's LITE Balsamic Vinegarette - gluten and dairy free
Lettuce/Leafy Greens of Your Choice (I used Butter Lettuce and Red Leaf Lettuce)
Red, Orange and Yellow Bell Peppers
Tomatoes (I use BeefSteak but Cherry or Grape would be great!)
Cucumbers Diced
Berries: Strawberries, Blackberries, Blueberries, and Raspberries 
(I used Wegmans Just Picked and Freshly Frozen Blend I thawed out while "grilling)

1. Cut up chicken and marinate overnight (IF you remember) or for a few hours in your dressing
2. Wash lettuce and allow to dry, cut into bite sized pieces if not already done for you
3. IF USING FROZEN BERRIES - take out to defrost while you prep for the salads
3. Cut, Chop or Dice ALL vegetables you intend on adding to your salad
4. Spray grill pan and heat - you want the chicken to "sizzle" when you add it
5. Cook chicken for at least seven minutes on each side
6. While chicken is grilling, put down a bed of lettuce with all of your "fixings" 
7. Top grilled chicken to the side if your anal like me or right on top of your plate
(I did not use dressing because the marinade from the chicken and defrosted berries was enough!)

Optional Add Ins:
- Dressing
- Sunflower Seeds
- Sesame Seeds
- Croutons
- Slivered Almonds
- Scoop of quinoa or grain of your choice

Tips/Notes
- You don't NEED to marinate the chicken - you could simply season it with garlic powder and grill,
I don't have an actual grill so marinating it enhances the flavor and elimated the need for me to use a dressing
- I used FROZEN berries that I defrosted, it created a natural dressing, you can easily use fresh but remember Frozen fruit in bulk is cheaper than fresh fruit 
- You could easily make a BULK batch of this prepped for the week if you CHOP and SEPARATE everything, and throw it together in the morning for lunch or prior to dinner time

I mean look at it - it's so beautiful, I couldn't stop admiring it while eating it.  I probably should add the fact that I love anything rainbow...what can I say I am a hippie at heart...I even tell my student's "I'm all about sunshine and rainbows" which usually receives a few eye rolls but most of them agree, and it makes me happy to know that they can expect good vibes only from my classroom :)  Everything's groovy with this grilled chicken recipe.

• What's your go to recipe to beat the heat in the kitchen?​
• What salad "fixing" is your favorite?
• What would you add to this salad that I didn't?
• Do you have summer brain yet?

Growing up, there was a restaurant in town my parents loved to go to, except I was the world's pickiest eater and would only eat ONE thing off the menu, and they only served that one item until 4pm.  So we'd either have to hurry up and make it there before four to get our order in, or sometimes, the kitchen staff would make it for me, special, past serving hours, just because my seven year old self would ask so nicely.  

Feast your eyes on this glorious Roast Beef Melt.  Crispy, garlic infused, toasted bread, layered with still red, juicy roast beef, topped with melted mozzarella.  I think I may have gone to foodie heaven with this creation, which contains NO gluten or lactose, but was still just as delicious.  

Quick, easy, and no clean up required if you use Aluminum Foil, now that's what I'm talking' about!

Ill save the story for AFTER the recipe, keep in mind, I used ingredient that suited my limitations, such as gluten free bread or lactose free butter and cheese, use what works for YOU and your body!

Roast Beef Melt
1 - 2 Slices Bread (GF Udi's for me)
Sliced Roast Beef Cold-cut*
Minced Garlic to taste
1/2 Tbsp. Butter (Earth Balance DF)
Go Veggie Mozzarella Shreds
Aluminum Foil

*Please ensure your coldcuts are GF by checking the ingredient label or brand statement.  Boar's Head and Wegmans are both GF options I trust and use*

WHILE PREPARING - leave your Roast Beef Coldcut on the counter to get a bit to room temperature so it doesn't go STRAIGHT from the fridge to the broiler.

1. Toast your bread, leave it a bit on the underdone side (no brown) since you will be sticking it in the broiler.  Unless of course, you like rock hard bread :)
2. Turn broiler on (if you have a high or low setting, use high, BUT YOU MUST WATCH IT)
2. Spread butter and minced garlic (about 1 tsp.) on both slices of bread
3. Layer your Roast Beef Slices, pile it high or only use a few, your choice
4. Stick your bread and beef in the broiler for two minutes IF your meat is still ice cold
5. Sprinkle cheese shreds or sliced cheese over the warmed meat, stick back in the broiler for 2-5 minutes, until cheese begins to bubble and turn golden brown
6. EAT IMMEDIATELY, dip in Au Jus sauce, Ketchup, Mayonaise, or my favorite, Ketchup AND Mayo mixed :) 

Tips/Notes
- Make sure your broiling rack is close to the top 
- DO NOT LEAVE THE KITCHEN WHILE DOING THIS, it is VERY easy to overcook!
- You COULD add veggies to this, but, let's be serious, if it ain't broke don't fix it :)
- Serve with homemade french fries by slicing up potatoes or sweet potatoes and baking
- You can use rolls or Italian Bread for this as well

• Do you have a favorite dipping sauce?
• What's your go to melt/sandwich?

I love pumpkin yes I do, I love pumpkin that is true.  And with Fall in full swing, EVERYONE loves pumpkin this time of year.  Although, my love for pumpkin extends through the season, and is a year round infatuation, which is why this recipe was actually created in the spring, and I have been waiting to share it with all of you.

It combines two of my favorite things: 
pumpkin and protein

Created on accident, this recipe was so delicious, 
I almost thought about giving up my overnight oats and becoming the pancake princess. 


Pumpkin Pie Protein Pancakes 
Dry Ingredients
1/3 Cup Oat Flour (grind up GF oats)
1 Scoop Vanilla Protein Powder*
Pumpkin Pie Spice to taste
Cinnamon to taste

Wet Ingredients
1 Egg
1/4 Cup Pumpkin Puree
1/4 Cup Lactaid (or milk variety of your choice)

If you do not have oat flour, simply use a blender/food processor/grinder to turn GF Oats into Oat Flour
1. Mix wet ingredients together in a bowl
2. Mix in dry ingredients
3. Mix ingredients together well (the batter may still look grainy, but I promise they come out fluffy!)
4. Spray a skillet/pan with oil
5. Cook pancakes on low heat

*I used Vanilla Protein powder BUT Cinnamon or Pumpkin Pie Flavor would be wondrous!*

Pile your pancakes high and pour or spread on some:

• Peanut Butter Pumpkin Fluff
• Pumpkin Fluff
• Peanut Butter Sauce
• Peanut Butter
• Maple Syrup
• Cocoa Sauce

To Make "Fluff" :
- Vanilla Greek Yogurt + Ingredient
(greek yogurt + pumpkin puree + PB2/Peanut Butter)
(greek yogurt + PB2/Peanut Butter)

To Make Sauce:
- Water + Cocoa Powder
- Water + PB2 
sauce - water + cocoa 

Perfect for breakfast, lunch, or even dinner since it's packed with protein!  
AND the toppings/spreads you can add to it are endless.  
Who says you can't make your pie and eat it too?

• Do you love pumpkin?  Seasonal or year round?
• Pancakes, yay or nay?
• What's your go to topping?