Fresh Corn and Blueberry Salad

I'm probably getting obnoxious with talking about how much I love summer produce and how everything tastes like summer, but this is another one of those. I loved this salad and you could really customize it however you want as far as veggies and grain. Don't change the dressing--it's so good and a great balance with all of the other flavors! Enjoy summer produce while it's here!!!

Fresh Corn and Blueberry Salad

1 cup quinoa, rinsed very well (I used millet)

2 cups chicken broth


3 ears corn, kernels cut from cobs
1 cup blueberries
1 cup cherry tomatoes, halved
1/2 cup cucumber, chopped small (peeled if outside is thick and tough)
3 Tablespoons chopped parsley
1 Tablespoon chopped basil
1/2 jalapeno, minced


1 teaspoon lemon zest
4 Tablespoons lemon juice (about 2 lemons worth)
3 Tablespoons extra virgin olive oil
1 Tablespoon honey


salt & pepper


Rinse quinoa or millet very well in a fine mesh sieve under cold running water. Add to a saucepan with the chicken broth then bring the broth to a boil. Place a lid on top, lower the heat to medium-low, then cook until quinoa is tender and broth is absorbed, about 20-25 minutes. Let cool completely.
For the dressing: Combine lemon zest and juice, extra virgin olive oil, honey, salt, and pepper in a jar or bowl. Shake or whisk to combine. Set aside.
Combine corn, blueberries, tomatoes, cucumber, parsley, basil, jalapeno, and cooled quinoa in a large bowl. Pour dressing over and mix well to combine. Serve with grilled or sauteed shrimp, chicken, or fish.


from Iowa Girl Eats

Vegan Blueberry Banana Breakfast/Snack Cake

I wrote the title as breakfast/snack cake because you could definitely have it for either. Norris and I both really enjoyed this, although I will admit that while I was making it, I may have covered the part of the recipe title that said "vegan" just so he wouldn't not eat it due to that! This was just as moist and good as any regular cake/bread, but much better for you!
Blueberries are so good for you that it says so right on the container! As for the bananas--if you don't already do this, once you see your bananas going south, store them in the freezer and you'll have overripe bananas anytime the banana bread/snack cake mood strikes! I was really accumulating them, so I might be making something else with them soon...or this again because it's excellent!

Vegan Blueberry Banana Snack Cake

from Weekly Bite via Prevention RD

2 cups whole wheat pastry flour (in a pinch, you can use 1 1/2 cups whole wheat flour and 1/2 cup AP flour)
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 Tbsp pure vanilla extract
4 overripe bananas, mashed
1 cup fresh blueberries

Preheat oven to 325 F. Spray a 9-inch square baking dish with nonstick cooking spray.
Whisk together flour, baking soda, salt, and sugar and set aside. With an electric mixer, combine the sugar, canola oil, and applesauce.
Combine wet and dry ingredients with an electric mixer. Add in the bananas half at a time, combining after each addition but do not overmix. Fold in blueberries.
Bake for 1 hour or until it tests done.