Pretty Fabulous Fresh Fig Salad

Fresh figs are one of my favorite things. It’s a shame the season is so short and they have almost no shelf life. They are basically the gold fish of produce. One of my favorite things about this salad is how pretty it is. And it’s easy to make it look pretty. I wouldn’t make this as a meal prep salad jar salad, but fortunately, it’s pretty quick to throw together. (Although I did prep one in a tupperware as a lunch side, and it was pretty tasty once it warmed up to room temperature.)


  • 1 cup (42.5g) arugula/wild rocket salad
  • 50g blackberries (about 8)
  • 100g sliced fresh figs
  • 1/2oz (14g) goat cheese with honey
  • 1T (15G) honey mustard yogurt salad dressing*


  1. Heat the oven to 350F.
  2. Slice each fig into fours and bake in the oven 7-10 minutes.
  3. While the figs bake, spread arugula over a plate.
  4. Place blackberries and schmears of goat cheese on top of the leaves.
  5. Drizzle dressing over the salad.
  6. Remove figs from the oven and arrange on the plate.
  7. Serve, impress and eat!

*A Dijon mustard vinaigrette would also work here. I just happened to have the Bolthouse Farms honey mustard dressing at home.

Calories: 169
Carbs: 31
Fat: 4
Protein: 7
Fiber: 7

Serves 1


S’mores Pizookie! The Skillet Cookie


In honor of National S’mores Day, and with the encouragement of my awesome friend Lori, this happened.


  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 3/4 cup of graham cracker flour*
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 egg**
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips
  • 1/2 cup mini marshmallows
  • Graham crackers, marshmallows and Hershey bars to garnish.


  1. Preheat the oven to 350F.
  2. In a cast iron skillet, melt the butter over medium heat. Allow the butter to start to brown.
  3. Once the butter starts browning, lower the heat to medium-low and whisk in the suagrs until smooth.
  4. Remove the skillet from the heat, and let the contents cool.
  5. While the skillet cools, beat the egg and add in the vanilla extract.
  6. Add in the egg and vanilla extract mixture.
  7. Add in the flours, salt and baking soda until mixed. Fold in in the chocolate chips and marshmallows.****
  8. Bake 15-20 minutes until the cookie is golden brown and still a tiny bit gooey.
  9. Remove from the oven and add all the garnishes.
  10. Place the skillet back into the oven and cook another 5ish minutes until the marshmallows puff up and get soft. Maybe torch them if your kitchen is stocked like a boss.
  11. Remove the pizookie and cool for 10 minutes.
  12. Drop a few scoops of vanilla ice cream on top and enjoy!

* Graham cracker flour is just finely ground up graham crackers, duh. I suppose you can take some graham crackers (about 6-8 sheets), put them in a plastic bag and roll them until they form crumbs. I find this never works as advertised. My preferred method is to put them in my stand mixer and blend them for a few minutes. You can also just buy graham cracker crumbs in the grocery store. They’re usually near the graham cracker pie crusts.
** I actually didn’t have any eggs, so I used 3T of mayo! I was really worried about this substitution, but it worked out well!
*** If you ran out of eggs and are using mayo, whisk in the mayo until it disappears. This will take 1-2 minutes. I did this while the skillet was still hot.
**** Don’t ask how I know this, but if you DON’T fold it in and just mix it in, all the chocolate chips will immediately melt and not be as pretty, though still pretty tasty.