Watermelon Cucumber Salad with Honey Lime Vinaigrette

Colorado weather is schizophrenic in the spring.  We swing from 71 degrees (like Sunday) to freezing temps (like today) where there is snow in the forecast!

When the weather gets warm, it starts making me think about SPRING and SUMMER and warm weather food.  It’s that weather that we experienced on Sunday that inspired me to try this dish…

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Yes, I know that it isn’t watermelon season.  I was reminded of this as I was shopping for ingredients.  It is not easy to find a good watermelon right now.  I found some cut watermelon that worked for this dish and made it wonderful, and I know that it will be EVEN BETTER with a fresh farmer’s market watermelon in a few months!  Can’t wait to make it again!

Watermelon Cucumber Salad with Honey Lime Vinaigrette

From A Sweet Spot: Home

Serves 6

INGREDIENTS

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

2 cups watermelon, diced
1 seedless cucumber, seeded and diced

1/4 cup fresh lime juice
2 Tbsp. olive oil
2 Tbsp. honey
salt and pepper
chopped cilantro

INSTRUCTIONS

1.  Chop your watermelon and cucumber and place in serving dish.  Note:  Use a spoon to scoop out the seeds of your watermelon.

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

2.  Whisk together lime juice, olive oil, and honey and pour over salad.  Add salt and pepper to taste.

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

3.  As you’re preparing to serve, salt and pepper the salad and sprinkle on the cilantro.

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

4.  Serve and enjoy!  

Watermelon Cucumber Salad with Honey Lime Vinaigrette | No Thanks to Cake

Per 1/2 cup serving:

CAL 102; CARB 17g; FAT 5g; PROT 1g; FIB 0g; WW Points Plus: 3

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Baked Sunchoke Chips with Laughing Cow Onion Dip

My friends at Laughing Cow Cheese sent me another delightful package of their cheese recently and challenged me to come up with a yummy snack to share with you all.

Their timing couldn’t have been better because their cheese arrived the same day that I received my very first Mile High Organics delivery.  I had ordered sunchokes (aka Jerusalem Artichokes) for the first time as part of the delivery.  I decided to see what they tasted like made into chips.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

These chips are INCREDIBLY easy to make, and remind me a lot of those super-tasty Terra chips.  I checked the ingredients on those chips and was surprised to see that sunchokes weren’t one of the ingredients.  The dip I made to pair with the chips uses Laughing Cow’s Sour Cream and Onion cream cheese wedges, and the taste is phenomenal.  This is the perfect guilt-free version of chips I’ve ever had… and I think you’re going to love them too!

Baked Sunchoke Chips with Laughing Cow Onion Dip

Serves 1

INGREDIENTS

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

3 sunchokes, about 2/3 cup sliced

1 wedge Laughing Cow Cream Cheese – Chive and Onion flavor, room temperature

2 Tbsp. light sour cream

1 tsp. minced onion flakes

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. shallot-pepper seasoning (or garlic pepper)

salt and pepper, to taste

INSTRUCTIONS

1.  Preheat your oven to 400 degrees.

2.  Combine cream cheese and sour cream in a small bowl.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

3.  Add seasonings and stir well.  Add salt and pepper to taste.  Note:  I like lots of garlic and lots of onion flavor.  If you prefer less, adjust accordingly.  You could also experiment with other herbs and herb mixes you love.  Spice it up!

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

4.  Slice your sunchokes into thin chip-like slices.  Note:  I scrubbed my sunchokes clean, but did not peel them before slicing.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

5.  Place sunchoke chips on a baking sheet, prepared with cooking spray.  Spray sunchokes lightly with cooking spray, and sprinkle with salt and pepper.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

6.  Bake at 400 degrees for about 15 minutes.  Note:  Keep an eye on these guys, they can go from golden brown to burnt pretty fast.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

7.  Move chips to a small plate, and place your dip into a ramekin.  Begin dipping and enjoying this snack!

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Per entire recipe serving:

CAL 160; CARB 17g; FAT 7g; PROT 5g; FIB 0g; WW Points Plus: 4

Note:  The Laughing Cow® provided me with product and a gift card to experiment with their product. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

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Four-Ingredient Healthy Tomato Soup

As I’ve been back on the Jenny Craig program, I’ve been challenging myself to come up with new ways to enjoy my veggies.  While I am a huge fan of vegetables, I never want to get bored with them and spicing up my menu plan can be a lot of fun.

Since I came up with this recipe, I’ve made it multiple times and it has officially become a staple.  Note:  It is completely Jenny-friendly, for anyone else on the program…

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

It’s tangy, creamy and incredibly satisfying.  And, it’s only 85 calories per serving.

Four-Ingredient Healthy Tomato Soup

Serves 2

INGREDIENTS

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

1 can Hunt’s Fire-Roasted Tomatoes

1/2 cup lowfat plain yogurt

2 Tbsp. basil

1 tsp. garlic, minced

Optional seasonings: garlic salt, crushed red pepper, black pepper

INSTRUCTIONS

1.  Place all four ingredients in your blender and blend until smooth.  To tell the truth, the inspiration for this recipe was REALLY about using my new blender for the first time…

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

2.  Move puree into a saucepan and warm to medium heat.

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

3.  Season with salt, pepper, and crushed red pepper as you see fit.

IMG_2535

4.  Serve and enjoy!!

Four-Ingredient Healthy Tomato Soup | No Thanks to Cake

Per 1 cup serving:

CAL 85; CARB 13g; FAT 1g; PROT 5g; FIB 4g; WW Points Plus: 2

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No-Bake Energy Bites

Even though I’m back on the Jenny Craig program, you’re still going to see some great recipes listed from me.  And, here are a few of the reasons why:

1.  I cooked up a storm over the past month.  I’ve got a MAJOR backlog of yummy recipes to share with you!

2.  Even on the Jenny Craig program, I like to spice things up!  I love to volumize my Jenny meals, and I’m always down for an amazing veggie dish.

So, expect the recipes to keep rolling in!  Starting with this bad boy…

No Bake Energy Bites | No Thanks to Cake

About a month ago, my friend Erin brought something VERY similar to work for a potluck, and when I tried them… my mouth got VERY happy!  Who would have thought a mixture of oats, nut butter, and some secret ingredients would be so delish??

What I loved most about them is that they were just a bite.  A very tasty and very satisfying bite.  I need more of those types of bites in my life, the ones that don’t have me eating the whole bowl… instead just enjoying a bite.

So, inspired, I rushed off to Pinterest to see what I could find, and the following was the result.  I substituted sugar-free maple syrup for the honey the recipe originally called for and made use of my beloved PB2 instead of peanut butter.  They came out PERFECTLY!!

No Bake Energy Bites

Adapted from Gimme Some Oven

Makes 16 balls

INGREDIENTS

No Bake Energy Bites | No Thanks to Cake

1/2 cup (dry) old-fashioned oats
1/3 cup coconut flakes
1/4 cup PB2 powder + 2 Tbsp. water
1/4 cup ground flaxseed
1/4 cup chocolate chips (optional)
2.5 Tbsp. sugar-free maple syrup
1/2 Tbsp. chia seeds
1/2 tsp. vanilla extract

INSTRUCTIONS

1.  Stir all ingredients together in a medium bowl until thoroughly mixed.

No Bake Energy Bites | No Thanks to Cake

No Bake Energy Bites | No Thanks to Cake

2.  Add the chocolate chips.  The recipe says they’re optional, but they’re really not…

No Bake Energy Bites | No Thanks to Cake

No Bake Energy Bites | No Thanks to Cake

3.  Cover and let chill in the refrigerator for half an hour.

4. Once chilled, use a cookie scoop to create even-sized bites.  Roll into balls.  Note:  I used my trusty 2 tsp. scoop.

No Bake Energy Bites | No Thanks to Cake

No Bake Energy Bites | No Thanks to Cake

5.  Store in an airtight container and keep refrigerated for up to 1 week.

No Bake Energy Bites | No Thanks to Cake

Per ball (1/16 of the recipe):

CAL 53; CARB 7g; FAT 3g; PROT 2g; FIB 1g; WW Points Plus: 2

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