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Grain Salad with Raspberries, Basil and Walnuts

Bowl of grain salad with raspbberries, basil and walnuts. Recipe and photo by That Healthy Kitchen

I’m not gonna spend a lot of time talking about this salad, because it just simply is amazing, and you have to try it too!! You’ll love it ☺

For the last couple of weeks, salads based on grains like these have been my lunch staple, as they are:
1. Portable
2. Grab-and-go
3. Delicious
4. Make-ahead
5. Filling
6. Customizable
7. Gluten-free (or not, if you want to!)
etcetera etcetera.

I could compile a whole list, of why exactly I love grain based “salads” like these so much. I say “salads” because in my pre-grain based salad mind, a salad is something super boring, with an iceberg lettuce base, some watery cucumbers and tomatoes on top, and if you were lucky you might get some mushy croutons.

Yeah… That doesn’t really gets me excited for food. Buuut, this salad is completely different! There is no iceberg lettuce involved, no watery cucumber and definitely no mushy croutons. I was actually thinking about not calling this a salad, but then, what would it be? Thesaurus describes it as a dish of vegetables, and the synonyms are: potato salad; coleslaw; greens; fruit salad; mixed greens; tossed salad; and Waldorf salad. Not really much to work with right?! So for now I’ll just stay with salad, just know that this is a special salad 😉

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Avocado Boats with Eggs and Creamy Pesto

Baked avocado boats with eggs and creamy pesto. Recipe and photo by That Healthy Kitchen

Do you remember that Creamy Pesto with Walnuts and Spinach?

Yes, that extremely delicious, full-of-goodness one 😍

Well, I made a little something special to go with it! Because we all know that the possibilities with pesto are basically endless, but sometimes you just need a little extra convincing to actually make a condiment recipe – I think Lindsay from Pinch of Yum expresses it perfectly here. So, that is why I created these Avocado Boats with Eggs and Creamy Pesto – okay partly, but we’ll get back to that!

Back to the important things in life… Breakfast! Aren’t these avo boats gorgeous?! I can imagine they would be a total show stopper at a family brunch or a luxurious breakfast.

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Spicy Pumpkin Soup

A bowl of spicy pumpkin soup, topped with creamy spinach and walnut pesto, chickpeas and rosemary. Recipe and photo by That Healthy Kitchen

Happy soup season everyone! 💕

The weather here in the Netherlands has been horrible to say the least for the last couple days, and those grey-ish days always make me want to crawl into bed with a good cuppa soup and a good book or my current fave series.

Yes, imagine that… Aaahhh now I want to get back into bed!

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Two Ingredient Raspberry Jam

Two ingredient raspberry & chia jam. Recipe and photo by That Healthy Kitchen

To be honest, I’ve never liked chia pudding.

To be really honest, I absolutely and totally hate them.

That weird, slimy texture, and those tiny crunchy balls… Nope, those puddings are not meant for me. Maybe I’ve just never made it the right way, or maybe it’s just that my tastebuds are weird, but I guess I’ll just have to live with it haha.

However, after all my downright horrible chia pudding experiments, I was still left with a whole bag of chia seeds. Of course they can be used as an egg replacer, in smoothies and to thicken things in general, but with my 500 gram (yes, 500 gram chia seeds – I don’t know what I was thinking when I ordered them at iHerb) I really needed some other purposes for them to finish them before the expiration date.

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Simple Zucchini Soup

Simple zucchini soup. Photo and recipe by That Healthy Kitchen

If you are like me, and are blessed with enormous numbers of zucchinis every summer, this is a great recipe to have in your repertoire to use up that huge summer yield. Zucchinis are a perfect example of summer vegetables, with a harvest peak in July. As they tend to grow very vast, you’ll probably harvest them all around the same time, meaning that you will have a lot of zucchinis at the same time. From experience I’ve learned that they don’t really tend to freeze well, it is best to use them as soon as possible, and freeze the final product, such as this wonderful soup.

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