Heirloom Tomato & Watermelon Salad with Corn Vinaigrette

This title is a long one, but I have a lot to say about it. Heirloom Tomato & Watermelon Salad with Corn Vinaigrette has so many flavor and texture components that make this a classic summer salad, it’s fresh, raw, and uses three main ingredients that are the epitome of summer product. Fresh watermelon, heirloom tomatoes, sweet corn, and a delicious dressing that contains less than 5 ingredients, makes up this recipe. It’s a great recipe to showcase summer in a sweet and savory way.

Heirloom Tomato Watermelon Salad with Corn Vinaigrette

The balance of flavors in this simple salad is amazing, you have a tart component from the fresh lime juice in the dressing with the sweet and starchy mouthfeel from the corn, juicy and sweet watermelon, and rich tomatoes. Garnishing this salad with creamy avocado and fresh parsley makes it that much better. If you have any late summer parties, BBQ’s, or last trips to the farmers market, be sure to share this one with friends and family- I promise it won’t disappoint. It’s visually beautiful, but can make a large serving very affordably because of the amount of watermelon used.

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Deconstructed Vegetable Sushi Bowl

Sushi’s so hot right now. In reality, sushi has always been a food trend because what’s better than sitting around with good company, eating fresh food with your hands, and drinking sake (…or hot green tea)? Not much in my book. I’ll jump on any chance to hang around the table with good friends and enjoy a meal. If you’ve been catching up with me on Instagram, you know exactly what I mean. We just launched our first Nutrition Stripped Supper Club and it was a hit, we had an amazing 5 course meal, great atmosphere, and lovely guests. I’ll be updating you with more details for the upcoming events!

Desconstructed Sushi Bowl

Instead of dining out all the time to enjoy this sushi experience, I love recreating this at home… and why not give it another twist and make it deconstructed and vegan friendly. The Deconstructed Vegetable Sushi Bowl may just become one of your favorite new dishes. To all my sushi lovers out there who swear they can’t make it on their own or get frustrated with the seaweed rolling process, you’re going to love this recipe. Anyone, and I mean anyone, can make this! It involves all the ingredients, flavors, and aspects of sushi only made in one pot and takes half the time to make, no rolling required. Fresh whole food ingredients like julienned carrots, bell peppers, cucumber, edamame, sliced avocado, torn nori sheets, on a bed of fluffy rice and then tossed with a sesame ginger dressing. Um yeah, I went there.

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Classic Cashew Cheese, 3 ways

Classic Cashew Cheese is still one of the most popular recipes on Nutrition Stripped, requested for sharing, and a personal staple in my kitchen. In case you’re new to the whole “cashew cheese” thing, it’s simple. Blended raw cashews with a mix of seasonings and spices, a touch of lemon juice, made to resemble a cheese spread, sans dairy. All three of these, take less than 10 minutes to make and you can use it in almost anything that needs a little kick of creaminess or cheezy flavor. The Classic Cashew Cheese recipe was a hit from the start, in light of that I’m sharing three new varieties of it with a Sun-dried Tomato, Olive, and Truffle cashew cheese!

Classic Cashew Cheese, 3 ways sun-dried tomato, olive, and truffle

These 3-in-1 recipes are my top favorite variations on my Classic Cashew Cheese recipe, a sweet bold sun-dried tomato cashew cheese, a salty olive cashew cheese, and finally a favorite in our home, truffle cashew cheese. All three of these can be used in the same way, with some subtle variations which I’ll share below for examples.

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Sticky Fig BBQ Tempeh

Sticky Fig BBQ Tempeh may be the best BBQ recipe for vegetarians/vegans alike this summer season, it’s that good. With all this warm weather and endless amounts of sunshine we’ve been having here in Nashville, it’s inspiring me to play with summer recipes in the kitchen. Mainly, I’ve been inspired to dish out (ha pun intended) healthy takes on classic summery dishes and what’s more summery than barbeque? I’m not talking about any ole’ southern style BBQ, which I have to be honest, I’ve never been able to try because who serves BBQ with tempeh around these parts- no one. Hence, my obligation to create an utterly delicious BBQ entree for all my fellow veg heads, southerners, and BBQ lovers everywhere.

Sticky Fig BBQ Tempeh Sandwich and plate with cabbage

This Sticky Fig BBQ sauce can easily be used on any protein you enjoy, but I’m making this special for the vegetarian crowd as we have the slimmest of pickin’s this time of year- I’m shelling out a lot of Southern drawal here, can you tell? I adore BBQ sauce, it’s a great condiment to use throughout the year, but what I love most about BBQ is the flavor complexities. I’ve never had a BBQ sauce without incredible depth of flavors which happens naturally with the slow and low cooking method. It’s often bold, spicy, sweet, honeyed, or even fruity. Being inspired by all the flavor combinations I love most in BBQ sauces, I developed Sticky Fig BBQ sauce with it’s rich, sticky, slightly sweet, and spicy characteristics- let’s just be frank, I nailed it and it’s by far my favorite BBQ sauce I’ve tasted!

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Salsa Fresca, three ways {mango, strawberry, cilantro}

This week we’ve been celebrating all things related to Cinco de Mayo and today is one of my favorites to share! It’s a delicious and fresh Salsa Fresca taken up a notch by adding ingredients to turn this one salsa into three different salsas total! You can use the classic Salsa Fresca recipe, Strawberry Salsa Fresca, Mango Salsa Fresca, or Cilantro Salsa Fresca on top of your Spring Veggie Tacos with Avocado Cream I just shared earlier this week or to simply much on with good ole’ tortilla chips.

Salsa Fresca, three ways {mango, strawberry, cilantro} // nutritionstripped.com

There’s only one condiment besides mustard and pickles that I use almost daily in some form or another and it’s salsa! You can imagine my refrigerator is packed full of gourmet mustards of all kinds, pickles, and yes salsa; but salsa is the one condiments out of my “tops” that I love making on a weekly basis because of it’s simplicity. All kinds of salsa including fruit, vegetable, chilli, or tomato based; whatever flavor and heat level I’ll try them all! So in celebration of Cinco de Mayo and the first week of May, I wanted to share with you all my absolute favorite salsa recipe I make all the time, Salsa Fresca. You’re also in for a treat and getting 4 different recipes out of 1 by adding a couple additional ingredients to make four completely different flavored salsas.

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