Disclosure: I’m so happy to be able to give you all a peek into Pure Delicious by Heather Christo. Thanks for letting me share this beautiful cookbook with you!
I’m not usually someone who gets super excited about Holidays. But I’m feeling rather giddy over the upcoming Memorial Day weekend.
What are your plans? Are you grilling? Boating? Shopping? Tell me! I want to know!
Whatever you end up doing, make sure you set aside some time to whip up a batch of this Fresh Corn and Mango Salad. It’s going to be the absolute star of your Memorial Day weekend festivities. And here’s why: because this salad does it all. No joke.
Serve it with tortilla chips for snacking. Make it a potluck side dish. Or use it to top grilled chicken and fish. Seriously. You won’t run out of ways to use this flavorful, fully loaded, savory-sweet salad!
The recipe for this Fresh Corn and Mango Salad comes from Heather Christo’s new cookbook, Pure Delicious. Filled with over 150 recipes that are free from gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish and cane sugar, Pure Delicious is a cookbook that anyone with food allergies or sensitivities needs to own. But beyond that, if you simply enjoy beautiful, fresh, tasty food, Pure Delicious is for you!
The inspiration behind Pure Delicious comes straight from Heather’s own family. After Heather and her two daughters were diagnosed with a sobering list of food allergies and intolerances, Heather made it her mission to create recipes that would heal and nourish them all. Heather talks about their journey, both pre- and post-diagnosis, and outlines exactly what they did to overcome all the challenges they faced along the way. It’s an inspiring story. One rooted deep in a Mother’s love for her daughters.
I’ve been a huge fan of Heather’s blog for many years now (umm…the women has some mad cocktail making skills!) and I’m so happy to have her beautiful cookbook on my shelf. Definitely pick up a copy for yourself. I know you’ll absolutely love it!
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC.
You guys! There is so much awesome-ness happening today. I feel like my little heart is about to burst out of my chest.
First. It’s Cinco de Mayo, which is one of my favorite eating days of the year. And let’s be honest, it’s also one of my favorite drinking days too. Hello margaritas the size of my face!
Second. It also happens to be 30 Minute Thursday. If you’re not familiar with 30 Minute Thursday, it’s a once a month thingy that myself and some of my blogging friends put together in which we share recipes that can be made in 30 minutes or less (you can find last month’s 30 Minute Thursday post here). Be sure to check out the links posted below for all the goods. Hint: there are a lot of Mexican-inspired dishes happening in this month’s installment. Try one out tonight!
And third. This little bloggity blog celebrated a Birthday a few days ago. Floating Kitchen is now THREE! Yahoo! But because I’m apparently a bad parent, I neglected to make a cake or any other type of celebratory dessert. Boo hoo. Instead, we’re going to have to settle for these kick-ass vegetarian Plantain and Black Bean Tacos with Chimichurri Sauce.
So I think these tacos kind of speak for themselves. I mean, just look at them. Aren’t they gorgeous? Who knew tacos could be so beautiful? They have me feeling all giddy inside.
I’m absolutely obsessed with using plantains for plant-based recipes. Although you wouldn’t know that based on the collection of recipes on this site, for which there is only one other one that uses plantains. Shameful. I know. I’ll work on fixing that. In the meantime, if you have any favorite plantain recipes, please tell me so I can try them out!
Plantains can be used for cooking at any stage of ripeness, but they will be sweeter and less starchy the more ripe they are. They are often sold while still green, but I prefer to wait until they start to turn yellow before using them.
I hope you enjoy lots of tacos, nachos and margaritas tonight! And if you try my Plantain and Black Bean Tacos with Chimichuri Sauce, or any of the other recipes from our #30MinuteThursday series, be sure to give us a shout out on social media. We love to see what you’re cooking at home!
Recipe inspired by Minimalist Baker
30-Minute Inside Out Enchiladas with Black Beans & Sweet Potato from She Likes Food
Baked Honey Garlic Chicken from Pumpkin N’ Spice
Chicken Taco Pizza from My Kitchen Craze
20 Minute Ground Beef Tacos from Bake.Eat.Repeat
Fish Tacos with Strawberry Avocado Salsa from Flavor the Moments
Southwest Kale Chickpea Salad with Greek Yogurt Caesar Dressing from Sweet Peas & Saffron
Honey Lime Chicken Quesadillas from The Recipe Rebel
Tropical Grilled Chicken Mexican Salad Bowls from Whole and Heavenly Oven
Mexican Quinoa and Sweet Potato Skillet from Kristine’s Kitchen
Balsamic Grilled Chicken with Strawberry Mint Salsa from With Salt and Wit
Mango Shrimp Tostadas from Flying on Jess Fuel
Hawaiian BBQ Chicken Tacos from Savory Nothings