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VITAMINS THAT SUPPORT YOUR BEST LIFE™
Summer is the PERFECT time to get together with family and friends. It's also a difficult time to try and eat healthy with all the yummy foods available! Here are some great healthy recipes that we've come across that are easy to make and very tasty. Whether you're feeding a crowd or just your family at home, check out these 6 Healthy Summer Recipes below:
Who doesn't love a good summer BBQ! Closet Cooking has a great healthy skewer recipe that is perfect for summertime and will spice up any gathering.
Yield: 4 Servings
Prep Time: 10 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
1 pound shrimp, peeled and deveined
1/2 cup jerk marinade (recipe below)
2 slices pineapple, cut into 1/2 inch pieces
1. Marinate the shrimp in the half of the jerk marinade for at least 20 minutes and up to overnight.
2. Skewer the shrimp and pineapple.
3. Grill over medium-high heat until cooked, about 2-3 minutes per side.
Yield: 4 Servings
Prep Time: 10 minutes
1+ scotch bonnet pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
1/2 orange, juice and zest
1 lime, juice and zest
1. Puree everything in a food processor.
Tip: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.
This simple but flavorful Eatwell101 salad is so yummy and perfect for a hot summer day. Plus, you can make it in 20 minutes or less! Quick, easy and tasty, what more could you want?
Yield: 2 Servings
Prep Time: 20 minutes
Cook Time: 0 minutes
8 oz raw shrimp, peeled and deveined
1 large avocado, diced
1 Jalapeño pepper, seeded and sliced
1 cup cherry or grape tomatoes, halved
1 cup fresh corn kernels
1/2 red onion, minced
Freshly chopped cilantro (or parsley)
2 tablespoons butter, melted + 1 tablespoon butter at room temperature
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and fresh cracked pepper
1. Melt 1 tablespoon butter in a skillet over medium-high heat. Toast corn, stirring regularly for a couple of minutes until slightly charred and set aside.
2.Toss shrimp with 2 tablespoons melted butter in a bowl until well-coated. Add shrimp to the same skillet in a single layer, searing for a minute or until it starts to become pink around the edges, then flip and cook until shrimp are cooked through, less than a minute. Transfer shrimp to a shallow plate and allow to cool while you prepare the other ingredients for the salad.
3. Add all ingredients for the salad to a large mixing bowl. Combine olive oil, lime juice, salt and pepper and drizzle over the salad and toss everything together. Adjust seasoning with more salt and pepper. Serve immediately and enjoy!
What's more summer and beachy feel than fish tacos? Krogertakes their fish tacos to a new zesty level with homemade cilantro and lime slaw.
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
1 pound boneless, skinless cod fillets, thawed if frozen
1 tablespoon olive oil
1 tablespoon fajita (or cajun) seasoning
1 package (14 oz.) coleslaw mix
1/4 cup cilantro, chopped
3 green onions, chopped
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon lime juice
3/4 teaspoon kosher salt
12 corn tortillas, warmed
2 avocados, sliced
1. Heat oven to 400°F.
2. Pat fish dry and gently coat with oil and seasoning mix. Place on a rimmed baking sheet. Bake 12-15 minutes until fish flakes easily and internal temperature reaches 145°F. Break into pieces.
3. Meanwhile, in a bowl mix together coleslaw, cilantro, onion, mayonnaise, sour cream, lime juice, and salt. Adjust seasoning to taste and set aside.
4. To serve, fill tortillas with slaw, top with fish pieces and avocado slices.
5. Refrigerate leftovers.
A healthy alternative to a classic, Gimme Delicious is taking chicken salad to a new level. Creamy avocado in place of mayo or sour cream makes this chicken salad recipe so yummy!
Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 5 minutes
2 medium cooked chicken breasts shredded or chopped (can used rotisserie chicken)
2 ripe avocados pitted and diced
1/2 cup corn roasted, canned, or frozen
1/4 cup red or green onion minced
2 tablespoons cilantro minced (or parsley or dill)
2 tablespoons lime or lemon juice
2 tablespoons olive oil
salt and pepper to taste
1. In a large bowl, add the shredded chicken, avocado, onion, avocados, corn, and cilantro.
2. Drizzle with the lime (or lemon) juice, olive oil and season with salt and pepper. Toss gently until all the ingredients are combined.
Refreshing, plus salty-sweet Watermelon Feta Salad is a great addition to any summertime backyard BBQ. Curry Trail has the most delicious recipe that includes cubes of watermelon tossed with fresh basil and crumbled feta, perfect for summer!
Prep Time: 15 minutes
Cook Time: 0 minutes
3 lb watermelon seedless, chilled
8 oz FETA cheese, crumbled
3/4 cup fresh basil chopped
1/3 cup extra virgin olive oil
Juice of 2 limes
Salt to taste
1 teaspoon fresh ground black pepper
1. Cut out rind from watermelon and chop the fruit into 1-inch cubes. Seedless watermelon works best for this salad. If you cannot find seedless watermelon, buy a watermelon with seeds and while cutting them into cubes, remove the seeds from it.
2. In a small bowl whisk together olive oil, lime juice extracted from fresh limes, salt, pepper. This is the dressing for the salad.
3. In a large bowl combine watermelon cubes, crumbled feta, and basil leaves. Toss gently until ingredients are combined well. Transfer to a serving bowl. Sprinkle few basil leaves on top.
4. Drizzle the dressing over the salad. Stir gently to integrate the cheese, dressing into the salad. Serve chilled.
This simple bean salad from Produce on Parade is a crowd pleaser, plus so easy and quick to put together! It's great as a dip served with chips or pita or can be used as a side dish for any summer gathering.
Yield: Serves a Crowd
Prep Time: 10 minutes
Cook Time: 0 minutes
1 3/4 cup thawed frozen or fresh sweet corn
40 cherry tomatoes, halved
1 15 oz. can of black beans, rinsed and drained
2 avocados, diced
1 red onion, finely diced
1/4 cup cilantro, chopped (use the stems too!)
2 Tbsp. olive oil
1 lemon, juiced (or 2 limes)
1-2 tsp. cumin
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1. Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine.
2. In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes.
Store in the fridge and serve alone, with chips, or in a pita!
