caprese and kale salad

Caprese salad is one of my most favorite salads ever.  It is perfect in the summer when tomatoes are at their best.  Lately I have been building this simple and delicious salad on a bed of kale.  The kale adds a nice crunch and makes me feel a little healthier.  If you aren't a kale fan, use any green you love.

I always top my caprese salads with a splash of balsamic vinegar, a tiny drizzle of olive oil, and sea salt. When Olivari Olive Oil asked me to try out their oil and post on the little things in life for their "year of the little" campaign, I knew I had to share this salad.  It is so simple, yet so amazing.  Totally one of the little things in life that makes me happy :).

caprese and kale salad {serves one}
-a cup {or more} of chopped kale 
-1 large tomato {I have been buying and loving heirlooms this summer}
-1 ounce of fresh mozzarella
-fresh basil {I like a lot}
-a splash of balsamic vinegar
-a tiny drizzle of olive oil {I use about two teaspoons}
-sea salt

To make this salad, just pile the kale onto a plate and top with sliced tomato, mozzarella, and chopped fresh basil.  Drizzle the balsamic and olive oil over the salad and sprinkle on a little bit of sea salt.

Olivari Olive Oil is celebrating "One Year of Little". Visit their Facebook page to learn why the little things are everything.

This is a sponsored conversation written by me on behalf of Olivari . The opinions and text are all mine.

Low Fat Broccoli and Cheese Soup

I figured this 12 days of soups thing would take me...oh, about 12 days.  I guess I was being a little too ambitious :).


My third soup is super easy, healthy, and, might I add, so delicious. Trust me, you won't miss all the fat and calories that come with a traditional broccoli and cheese soup.

Broccoli and Cheese Soup {serves 4}

- 3 cups of broccoli, chopped

-1 small onion, diced

-3 stalks of celery, diced

-2 cloves of garlic, minced

-1 small yellow potato {about ½ cup chopped}

-4 cups of chicken or vegetable broth

-1/2 cup fat free evaporated milk

-2 ounces shredded low fat sharp cheddar {or 1/2 cup}

-olive oil, salt, and pepper

1. In a large pot, heat one tablespoon of olive oil over medium heat.  Saute the onions, celery, potato, and broccoli for about 5 minutes.  Add in the garlic and cook for another minute.
2. Add the chicken broth and bring to a boil.  Reduce heat and simmer for about 20 minutes – until the broccoli and potatoes are soft.
3. Remove soup from the heat and stir in the fat free evaporated milk.  Allow to cool for about 20 minutes and blend {in batches} until smooth. 
4. Return the smooth soup to the pot and re-heat.  Stir in the cheese and taste.  Add a little salt and some pepper.