Beat the Summer Heat Part II – More Recipes to Keep You Cool!

The heat of summer does not seem to be letting up anytime soon, so why not try a few more “keeping cool” recipes to beat the heat!

FroYo Berry Bites (www.skinnyms.com)

1/4 cup crushed almonds or almond meal

2 tablespoons coconut sugar, (more for a sweeter FroYo Bite)

2 tablespoons coconut oil, melted

3/4 cup plain Greek yogurt, low-fat

2 tablespoons honey

1 1/2 cups fresh chopped strawberries and/or raspberries

6-cup muffin tin and liners

Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.

In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.

In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.

Top with fresh chopped berries. Freeze until firm, about 6 hours.

Cucumber and Yogurt Soup (www.honestcooking.com)

2 heaped cups Cucumber, deseeded

1 cup Greek Yogurt

18 Mint leaves

2 tbsp Olive Oil (optional)

1tsp Garlic

2tsp Salt (optional)

Blend all ingredients together, chill and serve.

Healthy Strawberry Frozen Yogurt (www.justataste.com)

4 cups frozen strawberries

3 Tablespoons agave nectar or honey

1/2 cup plain yogurt

1 Tablespoon fresh lemon juice

Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Labor Day Party Treats by Jen McSorley

It is still hard to believe that Labor Day is fast approaching and the end of summer is near.  Here are a few Labor Day party recipes that are delightfully delicious, but deceivingly healthy!

Rainbow Fruit Skewers with Honey Almond Dipping Sauce

For Dipping Sauce:

1 cup plain 0% Greek yogurt

2 tablespoons honey

½ teaspoon real almond extract

¼ teaspoon cinnamon

For the Skewers:

16 large strawberrys, green top cut off

½ pound cantelope cubes (16 pieces)

½ pound pineapple cubes (16 pieces)

4 kiwi, peeled and quartered

48 large purple or black grapes

Mix all ingredients for the dip and place in the fridge.

Prepare the skewers by slipping on the grapes first. Push them to the top and then add the kiwi, pineapple and cantaloupe. Top it off with the strawberry.

(Source:  Running in a Skirt)

Cauliflower ‘Potato’ Salad

1 head cauliflower, cored and cut into bite sized pieces

3 tablespoons skim milk (or any milk of choice)

¼ cup plain, non-fat Greek yogurt

¼ cup light mayonnaise

2 tablespoons white vinegar

1 tablespoon yellow mustard

1 teaspoon celery seeds

¼ teaspoon salt

black pepper, to taste

4 hard-boiled eggs, minus 2 yolks, all diced

½ cup diced celery

2 green onions, thinly sliced

Cook the cauliflower until fork-tender.

Transfer about ½ cup of the cauliflower to a high-speed blender or food processor with 2-3 tablespoons of skim milk. You just need enough milk to loosen the cauliflower up. Blend into a thick puree, then set aside.

Transfer the remainder of the hot cauliflower to a colander and run cold water over it to halt the cooking. Set aside to let the water drain.

In a large mixing bowl, whisk together the yogurt, mayonnaise, vinegar, mustard, celery seeds, salt, and pepper.

Gently fold in the cooled and drained cauliflower florets, eggs, celery, and green onions.

Next, fold in the pureed cauliflower, and season with salt and pepper to taste.

Refrigerate for at least 30 minutes before serving, so the salad gets cold and the flavors meld.

(Source:  skinnymom.com)

Skinny Pasta Salad

2 oz box tricolor whole wheat pasta

½ cup black olives, sliced

¼ cup red onion, chopped

½ cup red pepper, diced

¾ cup cherry tomatoes, sliced

¾ cup cucumber, diced

1 cup reduced-fat Italian dressing

½ tsp salt

½ tsp black pepper

Bring a large pot of water to a boil and cook pasta al denté.

Drain pasta and let cool.

In a large bowl, mix pasta, red pepper, red onion and black olives.

Add 1 cup of Italian dressing to pasta and toss to mix well.

Chill pasta before serving.

(Source:  skinnymom.com)

Refreshing Watermelon Margarita (alcohol optional)

2 teaspoons sugar

1 lime wedge

3½ cups cubed seeded watermelon

½ cup tequila (omit for a non-alcoholic version)

2 tablespoons sugar

3 tablespoons fresh lime juice

1 tablespoon fresh squeezed orange juice

Lime wedges or watermelon balls for garnish

Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.

Combine watermelon and next 4 ingredients (through orange juice) in a blender; process until smooth. Fill each prepared glass with ½ cup crushed ice. Add ½ cup margarita to each glass. Garnish with lime wedges or melon balls

Sweet Potatoes  by Jen McSorley

I am the first to admit, I love sweets!  I would rather have dessert than a meal any day!  So, what do you do when you are craving sweet food, but want to be healthy?  Grab a sweet potato!  Here are a few facts about sweet potatoes:

They are high in Beta Carotene and vitamins E &C.

Good source of fiber.

Other nutrients include potassium, iron, copper, manganese and vitamin B-6.

Fat free!

Help prevent against heart disease and cancer, boost the immune system, slow aging (Who doesn’t want that!), good vision and promote healthy skin.

Can be used in any recipe that calls for apples, squash or regular white potatoes.

Parmesan Roasted Sweet Potatoes

2 large Sweet Potatoes

1/4 cup chopped fresh herbs

1/8 cup Low-fat parmesan cheese

2 tbsp. Olive Oil

1 clove minced Garlic

Salt and Pepper to taste

Directions

Preheat the oven to 400 degrees F. Cut sweet potatoes into cubes.

Combine the herbs, garlic, parmesan cheese, and olive oil in a Ziploc bag. Add sweet potatoes and toss to coat.

Place in a dish and bake for 20-25 minutes. Flip and then bake for another 20-25 minutes.

Remove from the oven and serve immediately

Courtney Zona:

Couple of salad dressing recipes I have used:

-cilantro

-drizzle of olive oil

– balsamic vinaigrette

– garlic powder

– black pepper

If you have a dressing container mix the following up and add some water and shake before serving.

Another one of my favorites:

-Dijon mustard

– olive oil

-water

– lemon juice

– black pepper

– red wine vinegar

– garlic chopped

Key with these is not going too heavy with the olive oil so you are not blowing through your healthy fats.

Try this recipe I have used before:

Quinoa

Boiled shredded chicken

Orange slices chopped in half

Parsley

Black pepper

Sounds funny but it’s a great summer time dish, serve chilled. You don’t even have to heat it up.

Also boil your chicken in vegetable broth it adds some nice flavor, without ruining your day.


Zucchini boats:

Tiny bit of basting oil

Hummus

Feta cheese

Ground pepper

Topped with 1 teaspoon of pesto sauce

Grill for 15 min

Serve with grilled chicken

Need a healthy side dish for dinner, try these.

Cauliflower bites

-head of cauliflower

-basting oil

– Salt and pepper

– Parmesan cheese (not too much😉)

Protein pancakes 👇👇👇👇

3 ingredients:

1 egg , 4 egg whites

2 scoops of protein powder(chocolate)

1 tablespoon of peanut butter

Makes about 6 medium sized pancakes that I eat on different days. Or breakfast for 2.

The key is to let the batter settle So it looks almost like brownie batter. Let stand for at least an hour in the fridge

Spicing up my salad tonight with a few twists.

– start with spinach

-Add a full yellow pepper

-Top with group turkey that has been seasoned with onion, chili powder, paprika and garlic powder

-add 1/4 th avocado mashed

For my dressing

-cilantro(lots of it cause I love it)

– garlic powder

-olive oil

– ground pepper

Really hitting the spot for me right now.

Really is best to make your own salad dressing 99% of store bought dressings have preservatives in them and added sugar

Take a look at this beauty!!

Rotisserie chicken

Mushrooms

Sweet peppers

Cucumber

Shallots

Cilantro

Juice of 2 limes

Chopped Mint leaves

So yummy no cooking required only boil the mushrooms for a couple Min and drain. Then blot dry

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