Summer is here and we can feel the heat! Besides the warmer weather and sunshine, this season also brings a wide variety of fresh fruits and vegetables to our table.
To help take advantage of the delicious summer produce staples and stay refreshed, we've put together a few easy-to-make, healthy recipes. Check it out!
DIY Pineapple Orange Banana Popsicles
Recipe via Gimme Some Oven
This cold treat will stop you from melting this summer! They are also a great way of getting kids to try a healthier alternative to traditional unhealthy popsicles.
- 2 cups fresh chopped pineapple
- 3 bananas, peeled
- 2 oranges, peeled
Pulse all ingredients together in a blender until smooth.
Pour into popsicle molds and freeze until firm.
Easy Summer Smoothies
Recipe via Good Housekeeping
You are two steps away from enjoying these healthy and refreshing smoothies: (1) put all ingredients on a blender (2) mix them until smooth!
- 1 c. orange juice
- 1/2 c. coconut yogurt
- 1 1/2 c. frozen mango
- 1 medium carrot, coarsely grated
- 1/2 c. low-fat milk
- 1/2 c. nonfat Greek yogurt
- 2 c. frozen raspberries
- 2 bananas, peeled and cut into pieces
1/2 c. coconut water1/2 c. coconut yogurt1 c. strawberries1/2 c. frozen peaches
Vegetarian Avocado Quinoa Salad
Recipe adapted from Eat Well
This plant based salad is a great option if you are looking for a light meal. Besides, it is as nourishing as delicious!
- 1 cup Quinoa
- 2 cups Water
- ½ cup Greek yoghurt
- ½ tsp Smoked paprika
- 2 cloves Garlic, crushed
- 2 Tbsp Lemon juice
- 2 Tbsp Olive oil, divided
- 1 Red onion, diced
- ¾ cup Mint, loosely packed
- ¾ cup Parsley, loosely packed
- ¾ cup Basil, loosely packed
- ¾ cup Coriander leaves, loosely packed
- 2 small Lebanese cucumber, trimmed, thickly sliced; use up to 3
- 2 medium Avocados, halved, stoned, peeled and sliced
- 2 Limes, juiced
- 1 Tbsp Maple syrup
Rinse the quinoa under cold water. Place in a saucepan with the 2 cups of water. Bring to the boil and simmer for about 15 minutes or until cooked. Cover and stand for 5 minutes. Fluff with a fork. Cool.
Meanwhile, combine the ingredients for the dressing. Cover and set aside.
Preheat the oven to 190°C.
Toss the asparagus in 1 tablespoon of the olive oil. Roast for about 5 minutes, until crisp tender. Cool. Crisp the onion in icy water for 2 minutes then drain.
Combine the quinoa with half the herbs and place on a serving platter. Top with the asparagus, cucumber, drained onion and avocado. Combine the remaining olive oil, lime juice and maple syrup and drizzle over the avocados. Garnish with the remaining herbs.
Serve with the dressing on the side.
Picnic Time Deviled Eggs
Recipe via Mr. Food
If you want to enjoy summer without cheating on your low-carb diet, this is the perfect snack for you! Deviled eggs are a keto-friendly, protein-packed option to share with everyone at a picnic. Easy-to-make, delicious and guilt-free!
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
3 tablespoons butter, softened
2 tablespoons mayonnaise
1 tablespoon prepared yellow mustard
1/2 teaspoon black pepper
1/8 teaspoon salt
Place eggs in a large saucepan and add just enough water to cover them. Bring to a boil over medium-high heat; remove pan from heat, cover, and let sit 20 minutes. Drain off water and run cold water over eggs. Add some ice cubes and allow to cool 5 to 10 minutes.
Carefully peel eggs and cut in half lengthwise. Remove egg yolks and place in a small bowl. Place egg whites on a serving platter.
Add remaining ingredients to egg yolks; mix well. Fill each egg white half with equal amounts of egg yolk mixture. Serve, or cover and chill until ready to serve.
- Sprinkle with fresh chopped parsley or extra cheese for that extra burst of colour.