Summer Peach, Tomato, and Basil Drizzle Salad

Sweet, juicy peaches and sun-ripened tomatoes bring color, hydration, and antioxidants. This salad is pure summer on a plate.

Ingredients:

1 cup packed basil leaves
1 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unseasoned rice vinegar
1/4 Cup extra virgin olive oil
3 large peaches, pitted and cut into wedges
2 large tomatoes, cut into wedges
8 oz fresh Buffalo mozzarella, torn into chunks( Optional)
Flaky sea salt and torn basil to garnish

Instructions:

In a food processor or blender, combine the basil, honey, kosher salt, pepper, and rice vinegar. With the machine running, stream in the olive oil until the dressing is a very pourable consistency. You may need to add a touch of water.

Assemble the peaches, tomatoes, and mozzarella on a large plate or platter.

Drizzle the dressing generously over the salad and garnish with basil leaves and flaky sea salt.

Pro Tip: Let the peaches ripen until slightly soft—they’ll be easier to digest and naturally sweeter. You can also grill them prior to assembling the salad…. delish!

Rise and Glow Chia Pudding

This easy, make-ahead breakfast is loaded with omega-3s, protein, and magnesium to fuel your body, support digestion, and keep your energy stable all morning.

Ingredients:

1/4 cup chia seeds
1 cup unsweetened almond or coconut milk
1 tsp maple syrup or raw honey
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 tbsp hemp seeds (for extra protein)
1 tbsp sliced almonds or walnuts
1/2 cup fresh berries

Instructions:

In a jar or bowl, stir together chia seeds, milk, sweetener, vanilla, and cinnamon.

Let sit for 5 minutes, then stir again to prevent clumping.

Cover and refrigerate overnight (or at least 4 hours).

In the morning, top with hemp seeds, nuts, and fresh berries.

Pro Tip: Add 1 tbsp almond butter or Greek yogurt for extra protein and creaminess!

You may want to double or triple the recipe for a AM meal prep for the week. Store in glass jars!