Let’s play with all cards on the table. Yes, I do try to stay fit and meet my daily step and fitness goals, but at the core, I am lazy. If I do not pro-actively stock healthy convenience snacks, I will grab something unhealthy simply because it is easier than preparing something. Since I am a pescatarian, and only eat fish about twice a week, I prefer to keep high-protein snacks readily available. Some of my favorite high-protein snacks are: Greek Yogurt – I love to add fresh fruit or herbs (Such as this Cilantro Lime Parfait) and a sprinkling of monk fruit to Greek Yogurt. Cheese and nut trays – small, prepared snack trays with fruit, nuts, and a little cheese. Nut butter with whole grain crackers. Hot soymilk with chai tea. Protein Bars Best Bar Ever Real Food Bars Protein and nutrition bars are a staple in our house. [but, wait, there’s more…]
Summer isn’t Summer until the first melons appear at the farmer’s market. This frozen Watermelon Granita promises to keep you cool and refreshed. When the temperature rises, our bodies need more to stay hydrated. Watermelon is 92% water, so it’s an excellent replenishment source. Interesting co-incidence this high water fruit happens to grow during the hottest part of the year, right? In addition to a high-water content, watermelons also drip with nutrients including Vitamin C, Vitamin B, Lycopene, and Beta Carotene.
To take advantage of summer’s gift, I made this frozen minted basil watermelon granita. It’s deliciously drenched in summer flavors. It’s a great alternative to artificially flavored and colored, sugar-laden frozen pops.
Did you know that maple syrup contains more nutrients than corn syrup? You can also substitute it for sugar in most recipes to take advantage of that nutritional edge. Try out this delicious vegetarian maple farro recipe. The maple flavoring accentuates the delicate mushrooms and balances the salty. Farro jumps in with a protein punch and nutty flavor. This dish promises to not disappoint.
My boys visited a local food co-op and brought home a harvest bounty fit to feed the neighborhood. I gave away grocery bags of squash and tomatoes but still had way more to go. Before the chopping, dicing, and slicing frenzy ended, we put away almost 30 gallons of tomatoes and squash.
What’s a girl to do with all those vegetables? Go on a recipe hunt, of course. I made this intriguing Summer Vegetable Stew flavored with cinnamon and cloves. It’s a hearty vegetarian delight that won’t disappoint.