Honey Balsamic Figs with Brie Appetizer

Guys! I am so obsessed with figs this summer! Why have I never bought fresh figs before?! Yum.
They go so well with a cheese plate, and this simple and delicious appetizer falls right in line.

Seriously, this is so easy. Four ingredients and a couple minutes under the broiler (toaster oven broiler, ideally, so as not to heat up the whole house in the summer), and you are on your way to snacking and entertaining heaven!

Recipe:

Several fresh figs
Wedge of Brie cheese
Honey
Balsamic Glaze (From Trader Joe's in the salad dressing aisle)** 

Slice off the top stem, and the very bottom end of the figs. Cut in half, from top to bottom, and then cut halves in half again, if the figs are large.

Slice brie into bite size pieces.  I like to remove the white rind (always!) - either way is fine.

OK, get ready. This is the hard part! ;)
Place figs on small baking sheet. top each fig half with a slice of brie. (did you follow that?!)
Broil until cheese is warm and melty, but not a melted, disastrous mess.

Remove from oven, and drizzle with honey and balsamic glaze.

Ta da! Impressive, yummy appetizer or snack. Done in like 5 minutes!

**You can use balsamic vinegar for a less sweet flavor, or if you don't have the glaze. I just like the thickness of the glaze, because it looks prettier, too, drizzled on top. You can make your own glaze by reducing balsamic vinegar and apple juice in a small saucepan, as well.

Stone Fruit Caprese with Avocado

I love the idea and flavors of a caprese salad, but I have never liked tomatoes. So sad, I know.
BUT! I love making it with cucumbers, or in this case, stone fruit, like some amazing, juicy, pretty farmer's market yellow plums and pluots!
Plus, I add avocado and balsamic for good measure.

Trader Joe's finally suckered me in to buying the whole basil plant today. They always look so pretty out front, but today they were on sale for $2, and the packet of basil I was going to buy inside in the produce aisle was $2 or more anyway! So I went for it. Here's to hoping I can keep it alive.

For the caprese salad:

Slice a plum (or peach!), some fresh mozzarella cheese, and half of an avocado.
Layer all three on a platter, layering in basil leaves as you go.
Sprinkle with a pinch sea salt and drizzle with either balsamic vinegar or balsamic glaze.

Yum. The perfect summer meal!
So refreshing and bright.
I am savoring the last few weeks of summer before I dive face first into apple and pumpkin spice everything in the fall!

Apple Cobbler Cheesecake with Snickerdoodle Cookie Crust
Maple Pumpkin Cheesecake Pie
Starbucks Pumpkin Spice Latte Cupcakes! (with vegan option!)

Linked up With:
A Pinch of Joy
Lemon Tree Dwelling - Saturday Night Fever

Zucchini Fritters - Vegan and Healthful. Plus The Benefits of Chia Seeds!

So, I made these zucchini fritters once, and they were amazing.

But, I don't always keep eggs in the house, and a lot of times I will use flax or chia seeds as a replacement for eggs in baking.  Soaked in water for a bit, they "gel" up, and thicken, into a substance that definitely resembles raw egg whites.

I have been trying to eat more chia seeds lately, because they are so good for you!
Chia seeds are tiny black and white seeds (Ch-ch-ch-chia!), that can absorb a ton of liquid, and soften into a gel-like substance when soaked.

They contain tons of:

fiber

protein

omega-3 fatty acids

calcium

and more!

You can use them in baking, add them in smoothies, or sprinkle them raw/dry on top of yogurt or oatmeal.

For these fritters:

Soak 1 Tablespoon ground flax seed and 1 Tablespoon chia seeds in 6 Tablespoons water for about 10 minutes until thickened.  Whisk a couple times while it is sitting.

Slice up 1 large zucchini into 1/8" - 1/4" thick slices.

**Note, you can refer back to my original recipe here and soak the zucchini slices for a couple hours, to overnight, in a sprinkling of salt, if desired.  They release their water and soften.  Otherwise, they will be slightly more firm and undercooked - which is quicker, and tastes just as great! Your choice! Try either; or both!**

To thickened chia/flax mixture, add 1/8 cup whole wheat flour (or gluten free flour, coconut flour, etc.) and 1/8 cup almond meal (finely ground almonds), then whisk in more water (or plain almond milk) until thick batter consistency is achieved.  Add salt, pepper, and a bit of fresh or powdered garlic. (Omit salt if zucchini slices were salted, using optional method above)

Heat a heaping Tablespoon of virgin coconut oil over medium heat in a saute pan.

Dip each zucchini slice into the batter, coating well, then carefully drop into the pan.
Cook, and flip until browned on both sides.

Set aside on paper towel to cool. Sprinkling with a touch more sea salt while hot, if desired.

If you have batter leftover, feel free to batter and fry and other item you have leftover in your fridge!
A few brussels sprouts.

And a couple avocado cubes! Omg those are good.

I topped a plate of these fritters with freshly sliced avocado and called it dinner!

Lots of protein from the chia and flax, as well as almond meal, AND avocado.
YUM!