Easy Family-Friendly Summer Recipes To Beat Bloat
Embrace the summer season with refreshing and energizing recipes using an array of fresh vegetables. Simplify your summer days while enhancing your well-being with these easy-to-make meals that will keep you cool and revitalized. Explore our handpicked recipes to make the most of the abundant produce available during this time of year. Discover how to make your summers healthier, tastier, and more enjoyable!
SALMON WITH SAUTÉED SWISS CHARD AND LIME
INGREDIENTS
6-8 ounces salmon
1 tablespoon olive oil
2 tablespoons water
1 bunch Swiss chard, stems removed and leaves sliced into strips
(or other leafy greens of your choice)
1 lime, juiced
sea salt and black pepper to taste
METHOD
Turn on broiler or preheat oven to 500. Season salmon with salt and pepper and place on a baking sheet. Place salmon under the broiler and cook for 7-12 minutes. (7 for medium rare, 12 for well done) While the salmon is in the oven, heat the oil in a large pan over medium heat. Add the chard to the pan along with 2 tablespoons of water. Cook, stirring often for 2-3 minutes. Remove from heat and place in a serving dish, add lime juice and toss. Season with salt and pepper. Place the greens evenly onto a plate, top with salmon and serve.
CITRUS BEEF SALAD
INGREDIENTS
3 medium red beets, trimmed
1 grapefruit, peeled and segmented
2 cups mixed greens
1⁄4 cup parsley, chopped
1⁄2 cup red onion, chopped
½ pound roast beef deli meat, nitrate free
1 cucumber, chopped
2 tablespoon olive oil
1 lemon, juiced
Sea salt and black pepper, to taste
METHOD
Heat oven to 400 degrees. Wrap trimmed beets in foil and roast until tender, about 1 hour. Let cool, and then peel and slice. In a large bowl combine the beets, grapefruit, mixed greens, parsley, red onion, cucumber, and roast beef. In a small bowl mix together olive oil, lemon juice, sea salt, and pepper. Drizzle dressing over salad and serve.
AVOCADO BOWL
INGREDIENTS
1 avocado, remove from skin (but leave intact)
½ cup celery, chopped
juice of 1 lime
sea salt, to taste
1 teaspoon parsley, chopped
4oz of protein of your choice
METHOD
Take out the filling of the avocado and mash. Add celery, lime juice and sea salt to the mashed avocado. Place mixture back in the avocado skin and serve topped with parsley and hemp seeds. Add 4oz protein of your choice, chopped.
COURGETTE & GARLIC PESTO CHICKEN
INGREDIENTS
5 cups zucchini noodles
6 tbsp, green pesto
2 tbsp. Greek yogurt
1 & 1/2 lb. raw chicken breast
2 tbsp. olive oil
1 cup cherry tomatoes
2 garlic cloves
METHOD
Spiralize 4-5 zucchinis, and sauté on a skillet for 2-3 minutes. Season & set aside. Heat olive oil in separate skillet. Chop chicken into strip-size pieces. Cook chicken in a skillet with the garlic and tomatoes. Add pesto & Greek yogurt to cooked chicken. Season to taste. Mix in zucchini noodles & serve. Spiralize 4-5 zucchinis, and sauté on a skillet for 2-3 minutes. Season & set aside. Heat olive oil in separate skillet. Chop chicken into strip-size pieces. Cook chicken in a skillet with the garlic and tomatoes. Add pesto & Greek yogurt to cooked chicken. Season to taste. Mix in zucchini noodles & serve.
DARK CHOCOLATE ALMOND CUPS
INGREDIENTS
1 cup dark chocolate, 73% cocoa or higher, chopped
1/2 cup unsweetened chocolate, chopped
3 Tablespoons coconut oil
1/2 cup raw almond butter
METHOD
Fill a skillet with an inch of water over medium heat. Place the chocolate pieces and coconut oil in a small saucepan and place the saucepan directly in the skillet. Stir often until the chocolate and coconut oil becomes fully melted and smooth. Remove from heat. Use a spoon to fill rubber ice-cube molds 1/3 full. Place in the freezer for 10 minutes. Carefully drop a small spoonful of almond butter in each mold, then top with melted chocolate to the top of the mold. Place back in the freezer for 20 minutes. Pop the chocolate candies out of the molds and enjoy. Store in an airtight container in the fridge or freezer.