Aveeno Be An Active Natural (Giveaway)

So very awesome to share this with you...

Aveeno has just announced it's third Be An Active Natural Fund winner, Rachelle Roper. Rachelle's passion for gardening and producing her own food inspired her to share her insight with her community so  Feed the Need Garden was born. Through Feed the Need Rachelle organizes local seminars at "the teaching garden" (a plot of land she donated) and teaches others how to grow and preserve their own food.  Aveeno is awarding Rachelle with a $10,000 grant to help grow her project. 

Happy to support her and share her story with you...to see other winners, vote or enter the BANN Fund  visit them on Facebook. 

The Giveaway

And...in celebration of the beautiful things Rachelle is doing Aveeno wants one of you to be an Active Natural and win a special garden-starter kit including seeds to plant a select few of the coveted Aveeno Active Naturals in your own backyard!

To enter the giveaway leave any topic related comment. Anything goes...do you use Aveeno? Do you garden? Have you thought about starting your own garden? I will pick a winner at random on August 20th at 12pm. US only. Make sure you leave your email address if not already on your profile. 

Suerte! ( :

*no compensation of any kind was given for posting this giveaway. I am an Aveeno Brand Ambassador and am happy to host this giveaway. 

Tortilla Soup

I am always in need of tomato inspired recipes during the summer...

Here is one I was sent to share with you, tried recently, was easy to make, affordable ingredients, really yummy, and will definitely do more of throughout the summer...

Tortilla Soup with Tortilla Chips, Queso Fresco and Crema

Ingredients

4oz Cacique queso fresco, crumbled

2 oz Cacique Crema Mexicana

1 tbsp. olive oil

2 tomatoes

4 tomatillos, peeled and washed

1/2 cup yellow onion, diced

1 chile Guajillo, seeded and toasted

1 tsp. chipotle chile canned in adobo, minced

1 garlic clove, minced

1/2 tsp oregano

1/2 tsp cumin

6 oz tortilla chips

2 qts. chicken stock

1 avocado, diced

Cilantro sprigs

Salt and Pepper to taste

Preparation

In a large pot, place olive oil over medium heat, add tomatoes, tomatillos onion, both chiles, garlic, oregano and cumin. Sauté for 15 minutes until all is very soft and mushy.  Add 5 oz of the tortilla chips to the pot along with the chicken stock or water and bring to a boil.  Once the soup is boiling, turn down to a simmer and cook for 10 minutes. Season with salt and pepper. Place the soup in a blender and blend until very smooth. Add the soup back to the soup pot and bring back to a simmer and check seasonings. 

For assembly pour about 6 ounces of soup in a bowl and garnish with the reserved tortilla chips, a drizzle of crema Mexicana, crumbles of queso Fresco, avocado and a sprig of cilantro. 

Enjoy!

*Cacique sent this recipe for me to share. No compensation was given.

Panela, tomato and Melon Salad

The kids and I have stated our vegetable garden. It was a full day of work with fights over the water hose, several breaks for snacks and getting wet, need for baths post gardening and a ladybug release to celebrate. 

  Tomatoes, peppers, strawberries, mint, cucumbers and squash. 

Audrey has a "let's water the plants mami" obcession going on and Jeremiah keeps checking out the strawberries hoping to beat the squirrels to the first one. 

I find joy in seeing my picky eaters try the different dishes from our cosecha (harvest), they are much more willing to try knowing they have worked hard at growing the veggies. 

I have a yummy recipe to share that uses plenty of seasonal fruits you might have in your garden or are easy to find in the store, including tomatoes, melon, jicama, basil, watercress and cilantro. 

It would make a perfect meal paired with bolillos or french bread...

or make a yummy salad for your Cinco de Mayo celebraciones!

Grilled Cacique® Panela over Summer Tomato & Melon Salad with Lime-Chile dressing

Ingredients:

Salad: 1 package (10oz) Cacique queso Panela, cut into 1/2-inch thick slices 

1 tbsp. olive oil

4oz assorted baby/small multi-colored tomatoes, washed in cold water

1 cup watermelon cut  cut into 1/2 inch cubes or balls using a melon baller

1 cup honeydew melon or other green melon cut into 1/2 inch cubes or balls

1/2 cup jicama, peeled and julienned 

1/4 cup fresh basil and cilantro leaves, tossed together

1 bunch watercress or baby arugula, washed in cold water,then dried well

Dressing: 1/3 cup fresh lime juice

1/2 tsp. chipotle chile canned in adobo, minced fine with some of the sauce in the can

1/3 cup extra virgin olive oil

salt and pepper to taste

Preparation

For dressing add all the ingredients together, mix well and season with salt and pepper, add more chipotle if more spice is desired

For cheese: preheat the grill or bbq. Be sure the grill grate is very clean and place it on BBq to heat up. Once the coals are ready and the grill is smoking hot, lightly oil the grill and the cheese slices. Carefully place the cheese on the grill for about 10 to 15 seconds until the cheese takes some grill marks, and then remove from the grill. 

For salad: lay a bed or watercress or baby arugula on a large platter. Arrange the assorted melons, tomatoes and jicama on the greens. Lay the grilled cheese over the salad, and then drizzle with the dressing. Sprinkle basil and cilantro leaves around and add a touch of salt and ground pepper. Serve immediately. 

 Enjoy!

*No compensation of any kind was given for sharing this recipe with you.  Cacique sent me this recipe just in time... when I'm planning my veggie garden dishes(:
Salad picture credit: Cacique

Our garden.

Jeremiah and I planted strawberries, tomatoes, and peppers.


We are happy.  We did this together.

Our strawberries and cherry tomatoes are sweet.

There is nothing like that feeling, helping something grow.

(you can see the mint and lavender in the back)

Hope you are having a lovely day!