Living La Vida Holoka


Italian Caprese Wraps with Prosciutto

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These Italian Caprese Wraps with Prosciutto are like having your favorite summer salad all rolled into a quick and easy sandwich wrap!

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Despite griping about how hot it is during the summer and how I can’t wait for the weather to cool down again, there is one thing that the heat is good for – growing tomatoes!  We always grow a couple types of tomatoes in our garden every summer.  We plant those big, ol’ juicy Jersey tomatoes and a smaller variety, like the cherry tomatoes we’re growing this year.  

Our tomatoes are just starting to pop!  Every morning, while watering the gardening, I can see little hints of red and orange through our tomato plants.  We’ve been picking most of our tomatoes while they’re orange so they can ripen on our windowsill.  We’re just getting to the point where our counter is going to be overloaded soon!


So I’ve been making a lot of tomato salads, or throwing some cherry tomatoes onto my breakfast plate in the morning, or in a sandwich for lunch.  But a lot of times, I don’t even want to eat during the day.  I spend most of my morning outside watering plants and feeding the birds.  Then, I’ll get some work done and by the time lunch rolls around, I’m too hot to be hungry.

That’s where an easy dish like these Caprese wraps comes in.  During hot summer days, a simple wrap is a quick bite I can grab and enjoy on-the-go!  Make these ahead of time, pack them up, and take them to the pool or beach, or wrap them up and keep them in the fridge when you want a little something to nibble on! 

Italian Caprese Wraps with Prosciutto

 
The main filling in these wraps is tomato, fresh mozzarella, and fresh basil to replicate a classic Caprese salad.  It’s one of my favorite salads to enjoy during the summer because it’s easy to make, refreshing, and delicious! But I also added a few slices of prosciutto (Italian ham) and spread my wraps with a quick pesto mayonnaise to add to those Italian flavors!

You could use store bought pesto and combine it with mayonnaise to keep things simple or make a quick homemade pesto with fresh basil, garlic, Parmesan cheese, and pine nuts.  You could even make this Kale and Sundried Tomato Pesto that I actually enjoy better than traditional pesto! 

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Italian Caprese Wraps with Prosciutto

Yield: 2

Italian Caprese Wraps with Prosciutto

Ingredients

  • 2 tbsp. prepared pesto
  • 2 tbsp. mayonnaise
  • 2 whole wheat wraps
  • 6-8 slices prosciutto
  • 1 medium tomato, sliced thin
  • 6 slices fresh mozzarella
  • 6 fresh basil leaves
  • Salt and pepper, to taste

Instructions

  1. In a small bowl, mix pesto and mayonnaise together.
  2. Spread the pesto mayonnaise onto each tortilla.
  3. Then, divide the prosciutto between each tortilla.
  4. Next, place the tomato and fresh mozzarella on top, followed by the fresh basil.
  5. Season with salt and pepper, to taste.
  6. Carefully roll up each tortilla and serve.
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These wraps will stay fresh for a day or two in the fridge.  Of course, the sooner you eat them, the better they’ll be!  Wrap them in plastic wrap and keep them in an airtight container to prevent them from getting too soggy.  Then, just grab one out of the fridge when it’s time to eat!  These wraps make a great summer lunch!  Serve them with a small salad or sliced melon. 

Did you make this Italian Caprese Wraps with Prosciutto recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Cheesy Chicken & Broccoli Rice Bowl

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This Cheesy Chicken & Broccoli Rice Bowl is a quick and easy lunch or a simple dish to make ahead of time for meal prepping! Use ingredients from Hungryroot for even easier prep!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


This winter loving girl has had a taste of spring and – let me tell you – it tastes pretty good!  I can feel the shift in seasons and my craving for hearty soups and cheesy pasta bakes has changed over to lighter meals like salads and grilled dishes.  The urge to get outside on our deck and in our garden has left my love for cooking elaborate meals in the dust!  All I seem to want now are meals that are quick and super easy to make!

My Hungryroot deliveries have been a big help in that department.  Everything is already prepped and ready for cooking, so I can spend less time in the kitchen and more time enjoying the mild, spring weather!  I get deliveries every two weeks and there’s enough food to last us until the next box arrives.


Some of my favorite things to reorder have been the rice blend pouches and seasoned grilled chicken breasts.  When I want something quick and easy to make for lunch, I can slice up the chicken and heat it up with one of the rice blends.  Then, I’ll usually add one of Hungryroot’s sauces to it and have a simple, satisfying meal.

I had some broccoli, leftover brown rice, a little shredded cheddar, and a package of Hungryroot grilled chicken sitting in the fridge.  So I decided to make myself a simple chicken and broccoli lunch bowl.  This rice bowl might not look like much, but it sure was delicious!  Sometimes the simplest meals are the most enjoyable to eat!

Cheesy Chicken & Broccoli Rice Bowl

 
I used brown rice in this bowl, but you could use your favorite rice blend.  The rice was boiled with vegetable broth (it gives it a nice flavor) and divided into bowls.  Then, I sauteed broccoli florets in olive oil along with chopped onion and garlic.  Once the broccoli began to soften and brown around the edges, I added my chicken. 

The Hungryroot chicken was precooked already, so I only needed it to heat through.  When everything was cooked, I topped the rice with the broccoli and chicken and sprinkled some cheddar cheese on top.

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Cheesy Chicken & Broccoli Rice Bowl

Serving Size: 2

Cheesy Chicken & Broccoli Rice Bowl

Ingredients

  • 1 cup brown rice + 2 cups vegetable broth
  • 1-2 tbsp. extra virgin olive oil
  • 2 cups broccoli florets
  • 1 clove garlic, chopped
  • 1/3 cup onion, chopped
  • 2 grilled boneless, skinless chicken breasts, sliced
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper, to taste

Instructions

  1. Prepare brown rice in vegetable broth (or use a precooked pouch to make things even easier). Cook as directed. Then, divide into bowls.
  2. In a skillet, add olive oil and heat over medium heat.
  3. Add in onion and garlic, cooking just until fragrant.
  4. Then, add the broccoli florets to the skillet and cook until slightly softened.
  5. Add the chicken to the pan and cook just until warmed through. Season with salt and pepper.
  6. Divide the chicken and broccoli mixture between bowls and top with shredded cheddar cheese. Allow the cheese to melt and serve.

Notes

Optional swaps: use quinoa or cauliflower rice for the bowls.

Double the recipe and use for meal prepping.

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If you’re not signed up with Hungryroot, you could use store bought grilled chicken strips, or use the milder weather to get outside and grill up some chicken breasts (season with salt, pepper, and garlic powder)! 

Want to give Hungryroot a try?

 
If you want to check out Hungryroot’s meal subscription, click here and use the code 25OFF2HOLOKA to receive $25 off 2 boxes.  That’s $50 in savings!  Once you sign up, you can go in and set up your food profile and customize the foods you’d like to receive in your deliveries.  If you want to see some of the Hungryroot boxes I’ve received, follow me on Instagram (@lavidaholoka)! 


Did you make this Cheesy Chicken & Broccoli Rice Bowl recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Italian Sausage and Baby Broccoli Frittata

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This Italian Sausage and Baby Broccoli Frittata is a satisfying and delicious, one-pan breakfast, lunch, or dinner made with Italian sausage, sweet baby broccoli, sun-dried tomatoes, and more!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


I don’t know about you, but I love eggs!  They’re a fantastic, little food!  Aren’t they?  I mean, think about how much the egg can do.  On its own, it can be scrambled, cooked sunny-side up, over easy, poached, hard boiled, or soft boiled.  For breakfast alone, there’s a multitude of ways you can turn an egg into a stunning, delicious dish!  We can talk about how an egg can turn pie or pastry into a beautiful, golden work of art, or how you can’t make cake without an egg (okay, you can, but humor me).

One of my favorite ways to use eggs is in a frittata!  Frittatas are kind of like a big, open-faced frittata.  You can add anything to them – meat, veggies, cheese – and the result is bound to be delicious!  Plus, they’re perfect for breakfast, brunch, lunch, or dinner!  Have a slice for breakfast with your morning cup of coffee or serve a frittata with salad for lunch or dinner!  

Italian Sausage and Baby Broccoli Frittata

 
I had a ton of eggs in the house recently – like three cartons including one 18-count!  So I decided to make one of my favorite frittata combos of sausage and sun-dried tomatoes.  Then, I decided to make that combo even better by using up some of the veggies sitting in our fridge.

Hungryroot added sweet baby broccoli in our last box.  I had no idea what it was or how I should use it.  Turns out, it’s part broccoli, part Chinese kale, and pretty darn tasty!  It worked really well alongside the sausage, onions, sun-dried tomatoes, and feta in this frittata!


If you can’t find sweet baby broccoli in the store, I would sub in some kale or chopped broccoli florets.  And if heavy cream is a little too heavy for you, you could use milk.  But the heavy cream gives this frittata a creamy texture and its fluffiness!  

Also, I used hot Italian sausage in this frittata, which gave it a spicy, little kick!  If you’re not a fan of heat, you could totally use a sweet Italian sausage in its place. 

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Italian Sausage and Baby Broccoli Frittata

Italian Sausage and Baby Broccoli Frittata

Ingredients

  • 1 tbsp. extra virgin olive oil, plus more as needed
  • 1/2 lb. ground Italian sausage, hot or sweet
  • 5-6 stalks sweet baby broccoli, stems trimmed
  • 1/2 cup red onion, thinly sliced
  • 6 large eggs
  • 1/3 cup heavy cream
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup crumbled feta cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. Heat extra virgin olive oil in a cast iron skillet over medium heat.
  3. Add the sausage to the pan and brown. Once the sausage is cooked, remove it from the pan and set aside.
  4. If necessary, drizzle a little more oil in the skillet. Add the baby broccoli and cook for 1-2 minutes, or until it starts to brown on the edges. Remove and set aside.
  5. Add the sliced onion to the pan and cook until softened and translucent. Remove and set aside.
  6. In a large bowl, add the eggs and heavy cream. Whisk together and season with salt and pepper.
  7. Pour the eggs into the skillet and cook for about 5 minutes.
  8. As the eggs start to cook, add the sausage, baby broccoli, onion, sun-dried tomatoes, and feta cheese.
  9. Cook the frittata in the oven for about 18 minutes, or until the frittata is puffy, the center is cooked through, and the edges are golden brown.
  10. Allow the frittata to cool slightly before serving. Then, cut into slices.
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One frittata will serve about six people, making it a great dish to make for a brunch gathering or family dinner!  I like to make frittatas at the end of the week to use up veggies and whatever else is hanging out in our fridge.  Then, I cut the frittata into slices and wrap them up in individual portions to heat and eat throughout the week!   


Did you make this Italian Sausage and Baby Broccoli Frittata recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Roasted Beet Salad with Goat Cheese and Walnuts

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This Roasted Beet Salad post may contain affiliate links. Making a purchase through one of these links helps support this blog.

Lettuce turn up the beet with this delicious Roasted Beet Salad with Goat Cheese and Walnuts!  It’s a light, late summer dish that’s perfect for welcoming in some fall flavors!


Yesterday was my birthday. And while most people celebrate a birthday week or even month, I kind of ignore it.  I’ve never liked having the spotlight on me.  I’d love to crawl under the table when the birthday cake comes out and “Happy Birthday” is sung.  Plus, when it’s 90-something degrees outside, there’s not much I feel like doing other than being inside with the air conditioner pumping. 

Instead, I had a small celebration over the weekend and went on a little shopping spree my birthday morning.  One place that I stopped at was Whole Foods.  I made this roasted beet salad last week and had a craving for it again. The roasted beets give the salad a slight sweetness and every bite is a mouthful of deliciousness! 

A flavorful transition from summer to fall!

 
To me, this salad tastes like a seasonal transition. Once my birthday ends, I am so ready for the fall (in fact, I bought a Halloween lantern and fall candles during my shopping trip yesterday). Not that I wasn’t ready for it during the first heatwave, but creeping into August makes it feel like it’s just around the corner!

This salad is just the right balance of a light summer dish with cool weather veggies that welcome in the next season.  It’s perfect for making that mealtime transition from summer to fall recipes.  I even whipped up a homemade balsamic Dijon dressing to drizzle onto the salad that’s tangy and slightly spicy.


I know that beets are an iffy little root veggie for some people.  But if you’re trying them for the first time, I always recommend roasting them in a drizzle of olive oil.  Beets are earthy, but a sweetness comes out in them when they’re roasted that makes them so delicious! 

I also recommend using food safe gloves when you’re preparing beets.  They’re pretty color will stain your hands (and clothes, etc.)!  And don’t toss the tops!  They taste similar to kale and can be used in a saute with a little olive oil and garlic.

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Roasted Beet Salad with Goat Cheese and Walnuts

Serving Size: 2

Roasted Beet Salad with Goat Cheese and Walnuts

Ingredients

    For the salad:
  • About 4 cups mixed salad greens
  • 2 medium beets, roasted and sliced
  • 1/2 small red onion, sliced
  • 1/4 cup snap peas, sliced
  • 1/4 cup crumbled goat cheese
  • 2-3 tbsp. walnut halves, crushed
  • Optional: fresh thyme
  • Balsamic Dijon dressing
    • For the balsamic Dijon dressing:
  • 2 tbsp. balsamic vinegar
  • 1/2 tbsp. Dijon mustard
  • 1 tsp. honey
  • 1 tbsp. extra virgin olive oil
  • Salt and pepper, to taste

Instructions

    For the salad:
  1. Divide salad greens evenly among salad plates.
  2. Top with roasted beet slices, snap peas, goat cheese, walnuts.
  3. Garnish with fresh thyme and drizzle with balsamic Dijon dressing.
    4. For the dressing:
  4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and olive oil.
  5. Season with salt and pepper.
  6. Then, drizzle over each of the salads.

Notes

To roast the beets: remove the stems and wash. Place the beets in foil and drizzle with olive oil. Wrap tightly and roast in the oven at 400 degrees for about an hour, or until fork tender. Once they are cool to the touch, you can easily rub the skin off of the beets. Slice and add to the salad.

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There’s really just so many great flavors going on in this salad! And it’s got such pretty, deep colors, too!  If you’re not quite ready to let go of summer salads, but are looking forward to the fall, this roasted beet salad is definitely one to put on your menu! 

If you give this salad a try, share your pics of this recipe on social media using the hashtag #livinglavidaeats.  Don’t forget to tag me @lavidaholoka!

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