Healthy Summer Eats
The summer heat calls for easy, healthy, tasty food. Getting together with friends and family for summer fun means plenty of food and drinks!
The challenge in the summer is to not let the party atmosphere derail all the good we do during the week, feeding our body healthy foods.
Some Of My Favs
Collecting recipes is an obsession of mine, it’s not as though I cook all the time, as a matter of fact the main cook in our household is my Italian husband, who has a penchant for creating an amazing meal out of very little. He can’t leave food alone, if he makes a dish a second, third or fourth time he has to change it, refine or just add “a little something”! He gets bored very easily when it comes to creating anything!
My offerings to the meals are usually quick and easy. Most times we cook together, or should I say he cooks and I clean up.
Here are a few of my favorite dishes and deserts that are amazingly tasty, healthy and easy….
Salads and Such….
Roasted Beet Salad with Meyer Lemon Marmalade Vinaigrette
4 medium beets
1 large hass avocado
1/4 of a sweet white onion, sliced
1 tbsp cilantro, chopped
1 tbsp cashews, chopped
freshly ground black pepper
meyer lemon vinaigrette ( recipe below)
Meyer lemon vinaigrette:
2 tbsp meyer lemon marmalade**
2 tbsp apple cider vinegar
1 tbsp sweet hot mustard
1/4 cup extra virgin olive oil
pinch of sea salt
freshly ground black pepper
For the Salad:
Roast the beets and allow to cool. Cut into bite size pieces and mound in the center of a serving platter. Peel and chop the avocado, spread the avocado around the beets. Scatter sliced onions over the top, sprinkle a pinch of sea salt and pepper over the salad. Drizzle 2-3 tablespoons of vinaigrette over vegetables. Top with cilantro and cashews. Serve with remaining vinaigrette on the side. Add additional seasonings and /or vinaigrette of desired.
For the vinaigrette:
In a small bowl whisk together the marmalade, vinegar and mustard, when mixed slowly add in the olive oil, whisking continuously . Add a large pinch of salt and pepper. Taste and add additional oil, vinegar and mustard of desired. ** if you can’t find meyer lemon marmalade , any citrus marmalade will work.
Watercress and Grapefruit Salad with Grilled Shrimp
6 cups of watercress, torn into pieces
2 cups shredded radicchio
2 grapefruit, peeled and sliced
2 cups grilled shrimp
1 cup crumpled goat cheese
1/3 cup extra virgin olive oil
4 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup toasted pepitas
In a large bowl, lightly toss watercress,radicchio grapefruit, shrimp and goat cheese. In a smaller bowl, whisk together olive oil, vinegar, mustard, salt and pepper. Divide salad between plates and drizzle with dressing; sprinkle with pepitas.
Summer Vegetable Stir-Fry
This recipe is open to endless ideas, depending on the vegetables you have on hand. No matter what seasonal produce you have, remember to keep it colorful!
3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon and celery leaves.) divided
1/2 cup thinly sliced scallions, divided
1 1/2″ piece peeled ginger, sliced ( I love ginger so I use about 3 pieces)
1 garlic clove ( again I love garlic so I use more than 1 , of course)
7 tbsp vegetable oil . divided
2 tbsp unseasoned rice vinegar
2 tbsp sesame seeds
Kosher salt and freshly ground black pepper
2 cups cooked , cooled wheat berries, farro or brown rice.
4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chilies, zucchini, summer squash, carrots, celery radishes and cherry tomatoes.)
Combine 2 cups herbs, 1/4 cup scallions , ginger and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tbsp oil, vinegar, and 1/4 cup of water and process until a course puree’ forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. Do Ahead: Herb sauce can be made 2 hours ahead. Cover and chill.
Heat 1 tbsp oil in large heavy skillet over medium- high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir- fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper . Divide wheat berries among bowls.
Returning skillet to medium- high heat and adding remaining 2 tbsp oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.
Calories 380- Fat 28 G – Fiber 4 G Serves 4
Die For Deserts……
These next 2 treats are “no -bake”, refreshing and healthy, what could be easier, no excuses!
These bars are made without any dairy, you’d never believe it, they taste exactly like cheesecake, you have to try it!
“Food Babe” – Blueberry “Cheesecake” Bars
2 cups raw cashews, soaked overnight
1/3 cup raw honey or maple syrup
1/4 cup coconut oil, melted
1/4 teaspoon ground cinnamon
2 tbsp lemon juice
1 cup blueberries
2 cups walnut
10-12 medjool dates
2 tbsp coconut oil
Pinch of salt
To make the filling, place the cashews, honey, coconut oil, cinnamon, lemon juice and blueberries in a blender and blend until smooth.
To make the crust, place the walnuts in a food processor and pulse until finely chopped. Add the dates and salt and pulse until well combined. Add coconut oil and pulse once more.
To assemble, line a 8×8 baking pan with parchment paper. Firmly press the crust into the pan to create an even layer. Add the filling and spread evenly over the crust. Place in the freezer for at least 3 hours or overnight.
To serve, cut the “cheesecake” into squares and serve with fresh berries if desired! Always use organic ingredients if possible.
“Food Babe” -Salted Caramel Brownies
This amazing “caramel sauce” is made with almond butter, maple syrup and vanilla extract.
1 cup walnuts
1 cup almonds
1/2 cup cacao powder
1/8 tsp sea salt
2 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp vanilla extract
3 tbsp almond butter
1-2 tbsp raw honey or maple syrup
1/2 tsp vanilla extract
Pinch of sea salt
- Place the walnuts and almonds in a food processor and pulse until finely chopped. Add the cacao and salt and pulse to combine. With the food processor running, add the dates, one at a time until they are all combined. Add the coconut oil, maple syrup and vanilla.
- Line a 8×8 baking pan with parchment paper and place the “brownie mix” in the pan. Press down to form an even layer.
- To make the caramel topping, whisk together the ingredients in a small bowl. Drizzle some of the caramel topping over the brownies and place in the refrigerator for 2-3 hours to set. Cut into squares and enjoy!
- Use organic ingredients whenever possible!
I’d love to hear if you try any of the recipes, tell me what you think! Comment below or shoot me an email at firstname.lastname@example.org
Please like and share with your tribe!!!!!
Written By : Alice Wilcox
Self Magazine- January 2015
Bon Appetite – August 2012