about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily



    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Red, White, and Blueberry Caprese Salad.

This dish is about as simple as it gets, but I happened to eat it last week and couldn’t not share it with you, given that Friday is the Fourth of July and all.  Related: where the heck did June go?

Red, White, and Blueberry Caprese Salad by Daily Garnish

I took a simple caprese summer salad and added blueberries.  Groundbreaking stuff, right?  But it’s super delicious, and the tartness of the blueberries really elevates the traditional combo of mozzarella and tomato.  The color combo is perfect for a patriotic picnic or party, and the flavor combo is everything that summer should be. 

Red, White, & Blueberry Caprese Salad

by Emily Malone

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients (2-4 servings)

  • 1 pint blueberries
  • 1 pint cherry tomatoes
  • 1/2 – 1 cup fresh mozzarella balls (ciliegine or perline size)
  • 1/2 cup fresh basil, thinly sliced
  • drizzle of olive oil
  • pinch of salt
  • salad greens (optional)


Thinly slice fresh basil and toss in a bowl with blueberries, tomatoes, and mozzarella. Drizzle with olive oil and a pinch of salt, and toss to combine.  Doesn’t get easier than that.

If I had to pick a favorite fruit, I think it would be the blueberry (with watermelon at a close second).  The girl who works my favorite fruit stand at our farmer’s market told me that organic blueberries will be available next week, and I’m pretty sure I did a jig. 

Red, White, and Blueberry Caprese Salad by Daily Garnish

I used a combo of sweet basil and purple Thai basil in my salad, and I liked both the flavor and color contrast it added.  And I opted to use Perline size mozzarella (about the size of chickpeas!), but you could also use Ciliegine (cherry sized).  It depends on how big or small your blueberries and tomatoes are – just make sure whatever you choose is small enough to fit on a fork and be bite-sized!

Red, White, and Blueberry Caprese Salad by Daily Garnish

This is such an easy and refreshing make-ahead dish – the perfect contribution to your Fourth of July picnic or barbeque.  I personally like mine with just a drizzle of olive oil and a pinch of sea salt, but a bit of balsamic vinegar adds a nice tanginess too. 

Red, White, and Blueberry Caprese Salad by Daily Garnish

Or if you want to mix it up a bit and make it a true salad salad – try serving it tossed in a bed of greens!

Red, White, and Blueberry Caprese Salad by Daily Garnish

This mixture of speckled bibb and red romaine came straight out of our garden, and tasted unbelievably fresh and crisp.  If we get our blueberry bushes planted and our tomatoes actually ripen, all I would have to do next year to make this is pull my own mozzarella.  I will add that to my list of skills to master (along with playing the violin and knitting with circular needles). 

Red, White, and Blueberry Caprese Salad by Daily Garnish

I hope everyone is enjoying a sunny, summery week wherever you are.  We are looking forward to a festive Fourth this Friday, and you can be sure that this will be on our menu.  Enjoy!

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Oatmeal Breakfast Muffins.

Of all the cooking ruts I tend to get into, breakfast probably gets hit the hardest.  It’s tough to mix it up in the morning when everyone is hungry and clamoring for food quickly, and the coffee hasn’t quite reached the brain yet.  We fuel our days on a steady rotation of eggs and toast, chia pudding, and loaded-up oatmeal.

Once everyone is downstairs and ready to eat, I head to the pantry and grab my four trusty jars…

Oatmeal Breakfast Muffins by Daily Garnish

Rolled oats, raisins, chia seeds, and sliced almonds are the basis for all of our warm oatmeal breakfasts.  We usually add a bit of flax while it’s cooking, and a dollop of sunbutter too once it’s served.  But the same old bowl of oatmeal sure does get boring day after day.

So last week, I mixed it up and turned our favorite breakfast into a muffin!

Oatmeal Breakfast Muffins by Daily Garnish

I know, I know – the last thing you need from me is another breakfast bread or way to use up old bananas.  But this one is yummy and easy to share, so why not? 

Oatmeal Breakfast Muffins

by Emily Malone

Prep Time: 10 minutes

Cook Time: 16-18 minutes

Ingredients (1 dozen muffins)

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup rolled oats
  • 1/3 cup coconut sugar (or regular sugar)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 2 medium (or 3 small) ripe bananas
  • 3/4 cup almond milk (or milk of your preference)
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon chia seeds
  • 2/3 cup golden raisins
  • 2/3 cup sliced honey roasted almonds


Preheat oven to 400 degrees F. In a large bowl, combine all dry ingredients. In a separate bowl, mash banana with a fork until liquefied. Then add all the rest of the wet ingredients and whisk to combine.

Oatmeal Breakfast Muffins by Daily Garnish

Pour wet ingredients into dry, and top with oatmeal mix-ins – chia seeds, raisins, almonds, and whatever else you might like!  I am currently hooked on these honey roasted sliced almonds from Trader Joe’s – dangerous!!

Oatmeal Breakfast Muffins by Daily Garnish

Oatmeal Breakfast Muffins by Daily Garnish

Mix just until combined, and then spoon evenly into a greased muffin tin. Bake for 16-18 minutes until golden brown on top. Allow muffins to cool on a cooling rack before serving.

Oatmeal Breakfast Muffins by Daily Garnish

These were perfect for breakfasts and snacks for a few days, and were a nice departure from our normal bowl of oats.  We made them for a playgroup too, and them seemed to be a hit with both toddlers and moms alike.  They certainly didn’t last long in our house!

Oatmeal Breakfast Muffins by Daily Garnish

It’s nice to have something new to add to the breakfast menu, and this one that can even be made ahead the night before. If only I had enough foresight to ever actually do that, hmmmm…

As always, enjoy!

Thanks to all who entered the Naturebox giveaway!  Congrats to the two winners:

Leslie, who said “Figgy bars!! I love anything fig!”

Nikki, who said “I would love to try both the Lemon Merigue Waffles and the Whole Wheat Lemon Figgy Bars!  Love your site Emily! I found it when I moved to Seattle and was looking for vegetarian restaurants here. I also have a 2 1/2 year old boy!”

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