Pecan Nectarine Salad (an easy summer dinner!)

Hi Everyone!

So today I asked my parents if I could make dinner (because I think it’s pretty fun to get to cook multiple things and serve them to everyone!), and they, of course, agreed! When I get the chance to be creative with any dish I want, it usually results in a new recipe- so that brings me to today’s recipe, Pecan Nectarine Salad! It’s a great choice for picky eaters and adventurous taste-testers alike with its complimentary flavors.

This salad is a new favorite- it is naturally sweet, tangy, and crunchy, and doesn’t involve a lot of cooking for when it’s hot outside. It’s pretty versatile, so you can switch up the ingredients by using peaches or goat cheese in place of the feta and nectarines if you’d like. Plus, you can use any dressing you choose- I used my Maple Balsamic Vinagrette for this recipe, but really any homemade dressing or good-quality dressing will do.

If you’d like to make this salad a little more substantial, try adding grilled chicken or fish- while seafood isn’t my taste, I’m sure it’d be great on this salad.  An additional option would be to pair this with a side such as the Carrot Fritters from 100 Days of Real Food.

Without further ado, please enjoy this Pecan Nectarine Salad and share! What’s your favorite summer dinner?:)

Pecan Nectarine Salad (serves 3) 


You will need:

  • 2 cups organic leafy greens (I like spring mixed greens)
  • 1/4 cup organic crumbled feta
  • 1 nectarine, chopped
  • 1/4 cup halved pecans (can substitute any seed for nut allergies)
  • Optional local, organic grilled chicken slices

To prepare:

In a bowl, combine your washed greens and nectarines. Mix until combined, and top with the feta, pecans, chicken, and salad dressing of choice. Enjoy


Reflections On The Food Served at an Overnight Camp

Hello Everyone!

Last week, I attended an amazing YMCA overnight camp, and had a great time boating, swimming, climbing, and participating in activities like archery. I stayed for 6 fun days, jam-packed with activity, and made some really great friends. Though I will always remember this camp as an outstanding experience, there was one thing that was not nearly as fantastic in my mind- the food.

Picture this: before a long day of sports and games, you are ready for breakfast, and excited for the activities to come. You and your friends sit down for breakfast, only to find pre-made frozen waffles and sausage from an unknown source. Next to you there is the “healthy option,” artificially sweetened and colored yogurt and granola with one fruit. I don’t know about you, but I believe that’s not very good fuel for an active day of sports.

While the daily vegetarian option was better than I thought (quesadillas and soup, etc.), I still had to wonder, “Where did this come from?” Luckily, before camp started I picked up some of my own snacks to share with my cabin! This was great because if there wasn’t many healthy options at meals, I could supplement some fruits or veggies with a snack. This year I brought along some fruit and nut bars, whole grain popcorn, dried fruit leather, and some Annie’s bunnies (definitely a treat, but this was a great thing to share.) If your camp allows campers to bring their own food, I would highly suggest it! Otherwise, my advice would be to try and choose mostly food that you know is real food (fruits and veggies, hard boiled eggs, cheese etc.) and do the best you can. 

However, overnight camp is about having fun and making new friends, not worrying about the food you are eating. So, on that note, this camp was amazing and I made some awesome new friends! Over the course of one week, I tried several types of boating, climbing, team building games, sports, and crafts. We did so much in one week, and I’m glad I had this opportunity. I came home tired after all the fun, and I can’t wait to come back next year! 

Down below is a picture of the lunch I made after camp- a green smoothie (made with mango, pineapple, plain yogurt, spinach, and water) and a whole wheat tortilla with sun gold cherry tomatoes from our garden, whole milk mozzarella, and some pesto. Yum!