Cool Healthy Summer Snacks

Stay Cool - Healthy Summer Snacks

It’s hot out; all you want to do is grab a mounding bowl of ice cream and gobble it down. I don’t blame you. I want to do the same thing. But, is it really the best for our bodies? Nah! So, here are some healthy suggestions that will cool you off and help you eat right.

Berries and all kinds of other fruit are ripe for the picking during the summer, so indulge. If you get most of your produce from a grocery store, the prices on most summer fruit and vegetables are lower than at other times of the year, so stock up. You can freeze items like blueberries, blackberries, raspberries and so forth. You can slice up peppers, onions, carrots and squash for a nice addition to any salad, or just to grab and munch.

Summer is a great time for healthy smoothies; you can add fresh berries to your smoothie for added flavor and color.

Grilling is the way to cook during the hot summer months. Veggie kabobs are a great addition to any meal that is healthy, delicious and colorful. Another use for summer vegetables on the grill is to slice some red, yellow and green peppers and onion, add a little olive oil, wrap in aluminum foil and grill. Yummy and healthy to boot! Veggie kabobs make a great side dish for steak, chicken or burgers.

Hit up your local farmer’s market for other great summertime deals on fruits and veggies. Rhubarb, eggplant and beets are delicious summer vegetables. You can make a simple, but scrumptious beet salad with onions, feta cheese and a light ranch dressing or oil and vinegar. For a simple, cool and refreshing snack, dip pieces of rhubarb in honey or sugar.

Here’s a recipe for classic eggplant dip:

Ingredients:

1 large eggplant
1/2 cup of extra virgin olive oil
4 teaspoons of wine vinegar
3 cloves of garlic, minced
sea salt
freshly ground pepper

Preparation:

Pierce the eggplant with a fork and char on the grill, or over an open flame (alternatively, broil for 10-15 minutes) until the eggplant turns black and is very soft. Set to cool and drain on a rack with paper towels underneath.

As soon as it can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.

Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. Yield: about 1 1/2 cups.
Summertime can be one of the best times of the year. So stay healthy by eating all the fresh fruits and vegetables available on the market at reasonable prices. Stay healthy and cool all at the same time.

Kids Favorite Veggie Dip

Ingredients:

1 tsp olive oil
1/3 cup onion, finely chopped
1/3 cup red bell pepper, finely chopped
1/3 cup zucchini, finely chopped
1/3 cup celery, finely chopped
1/3 cup eggplant, peeled and finely chopped
1/3 cup fresh tomatoes, finely chopped
1 tsp fresh basil, finely chopped (dried is fine as well)
Salt and freshly ground black pepper to taste
1 tsp red wine vinegar
1/3 tsp sucanat

Instructions:

In a large skillet, heat the olive oil over medium heat, add the onions and pepper and cook for about 2 minutes. Add the zucchini, celery and eggplant and stir for another two minutes.

Add the tomatoes, basil, salt and pepper and simmer uncovered for about 20 minutes. Take the pan off the heat and let the mixture cool down.

Blend all the ingredients in a food processor or blender until smooth.  Add the wine vinegar and sugar, then taste. You might need to add more salt and pepper.

Enjoy this veggie dip cold with crackers, tortilla chips or pita bread. This makes a very healthy after school snack.

Stuffed Portobello Mushrooms Topped with Cheese

Stuffed Portobello Mushrooms Topped with Cheese

What You Need:

2 (5 oz) Portobello mushrooms
2 T of olive oil
1 garlic clove, minced
1 (6 oz.) can crabmeat, drained and flaked
5 t mayonnaise
1 sweet red pepper, halved and roasted
2 provolone cheese slices

How to Make It:

Remove the stems from the mushrooms and discard.
Heat the broiler while preparing the stuffed mushrooms.
Spray a baking sheet with a non stick cooking spray.
Pour the oil into a small mixing bowl.
Whisk the garlic into the oil.
Brush the mushroom caps well with the oil mixture.
Place the prepared mushrooms on to the baking sheet.
Broil 6 inches from the heat for 5 minutes or until tender.
Remove the mushrooms from the broiler.
Place the crabmeat into a bowl.
Fold the mayonnaise into the crabmeat until well combined.
Place a red pepper half into each mushroom half.
Divide the crab mixture between the two mushrooms.
Lay a slice of cheese on top of each mushroom half.
Return to the broiler for 1 minutes or until the cheese has begun to melt.

Makes 2 servings

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