A change in season means it’s time for a change in menu. This time of year has longer
days bringing extra time for BBQs and social events, which typically means more food.
With lots of chips and alcohol around, try these summer swaps:
Hydrate with functional beverages including electrolyte based beverages, mushroom
blend elixirs, and amino acids.
Swap some seltzers for Zevia, Bubbly, or La Crouix drinks.
Like we tell our kids, eat your veggies before you grab dessert!
Create side dishes that offer high nutrient quality (like these recipes)!
Watermelon & Feta Salad
2 cups Blueberries, fresh
Juice from 1 lime (fresh)
1/4 cup fresh mint leaves, chopped
1/4 cup fresh basil leaves, chopped
8 cups Watermelon, cut into 1” cubes
2 tbsp Honey
A sprinkle of salt
2 tbsp Olive oil, extra virgin
1 cup fat free Feta
- Make the honey lime vinaigrette in a mason jar. Combine fresh lime juice, olive oil,
honey, and salt. Shake until well-mixed.
- In a large bowl, combine watermelon, blueberries, mint, basil, feta crumbles, and the
honey lime vinaigrette.
- Top with more feta and garnish with more mint and basil leaves.
Thai Chicken Salad
1 pound coleslaw mix
3 cups shredded cooked chicken
1/4 cup scallions chopped
1 red bell pepper chopped
1/2 cup chopped peanuts
Small handful fresh cilantro chopped
Small handful fresh basil sliced thin or torn
Salt & pepper to taste
5 Tbsp creamy peanut butter
2 Tbsp soy sauce
1 Tbsp lime juice
1 Tbsp honey
1/2 tsp toasted sesame oil
1/4 tsp garlic powder
1 tsp fresh ginger (grated)
3 tablespoons water or more as needed
1) Add the dressing ingredients to a medium-sized bowl and whisk together until
smooth. Taste and adjust (e.g. add more lime juice or honey). If your dressing comes
out really thick (peanut butter brands can vary), add even more water than suggested.
2) Prep all the salad ingredients and then add to a large bowl. Toss with the dressing
and serve immediately. Season with salt & pepper as needed.