Okay, don't these just look pretty? You could serve them up as a side to some Hawaiian Pork Shish Kabobs or Fired Up Pork Ribs or as an appetizer. I'm thinking a 4th of July picnic or barbecue may feel just a bit fancier and be a bit healthier with these Watermelon Bruschetta with Marinated Basil Cucumbers & Feta in place of a bag of chips. FYI: Just as fair warning, these yummy appetizers are, not surprisingly, a little messy between the watermelon juice and the cucumber marinade. Be sure to serve on a plate with adequate napkins. Start with your bruschetta. You'll need approximately one quarter of a medium-sized seedless watermelon, rinds removed and sliced into small 3/4 inch thick rectangles.Basil Cucumber Marinade 1 large or 2 small cucumbers quartered and chopped. About 2 cups worth1 small sweet onion, finely chopped (I used a Vidalia onion, but a sweet red onion works too) 1/4 cup raw honey1/3 cup apple cider vinegar1 tbsp. olive oil1/2 tsp. ground mustard1/2 tsp. sea salt1/4 black pepper1 garlic clove,  minced3 sprigs parsley, chopped (or 1 tbsp. dried parsley)5 basil leaves, roughly chopped (chopped extra if you have it for garnishing)Chop the cucumber and onion. In a bowl, combine all the ingredients for the marinade and whisk together. Pour over the cucumber and onion and stir. Put a lid on and set in the fridge for 1-3 hours to marinate. When you're ready to serve, set the watermelon bruschetta out on a plate and top each with a tablespoon of the cucumbers. Sprinkle a little crumbled feta cheese and the extra basil on top. This can serve a crowd, but is best cold so only put it all together when you're ready to eat. Enjoy! 

 I get asked the question when people find out our family eats gluten free and minimal refined sugars, "So what do you eat? Vegetables?" Yes. Yes, we eat a lot of vegetables, but I promise there is so much more to food than wheat flours and sugar. There are so many more healthy options than "just vegetables" (although I do love me some vegetables.)Sometimes I have to get creative, but a lot of the time I just go with what's really simple. Here is my really simple, healthy, gluten free, sugar free, delicious snack or appetizer....Cantaloupe Caprese! It's the best when the cantaloupe is cold and sweet, the mozzarella is a little cooler than room temperature, and the basil is freshly picked. Skewer the cantaloupe, basil, and mozzarella onto a large toothpick or trimmed bamboo skewer. Bring to your next barbecue or get together for a yummy, healthy, and simple appetizer.Enjoy!  

I love fall for many reasons, but one of them is the pomegranates.  I had seen and heard of this peculiar fruit growing up, but never got my first taste until I met my hubby.  My in-laws have two out of control pomegranate trees in their back yard and every fall my mother-in-law makes Dixie Salad.  There's always plenty more pomegranates to take home and share with neighbors and friends too.