Summer means long days, sunshine, and a need to stay cool. Here are a few of our favorite healthy summer treats to help you beat the heat!
Want to learn more healthy food options?
Check out the BeWell BridgeUP Family Cookbook!
- 1 medium banana
- ½ c frozen strawberries
- ½ c frozen peach slices
- ½ c plain, nonfat greek yogurt
- 1 c milk of your choosing (almond, coconut, skim milk)
- Optional: 1 tsp vanilla extract or 1 tsp ground ginger
Place all ingredients together in a blender, and blend until smooth. Makes two servings. Perfect for a protein-packed breakfast or afternoon snack!
Frozen Banana “Nice” Cream
- 3 ripe bananas (look for ones with lots of brown spots!)
- 3 tbsp milk of your choice: coconut, almond, skim milk
- Mix in of your choice: chocolate chips, peanut butter, coconut, pineapple, fresh berries
Peel and chop ripened bananas into large chunks. Freeze them in an airtight container or bag. Once they are completely frozen, throw them in the blender with the milk and blend until smooth – it will get soft and creamy, like soft serve ice cream. Once fully blended, you can add your mix ins by hand or add them to the blender and pulse.
Super Fresh Cucumber Salad, from budgetbytes.com
Red Wine Vinaigrette
1/4 cup olive oil
2 Tbsp red wine vinegar
1 Tbsp lemon juice
1 tsp dried oregano
1/2 tsp salt
Freshly cracked pepper
4 Roma tomatoes (about 1 lb.)
1/2 small red onion
1 green bell pepper
1/4 bunch parsley
2 oz feta cheese
Prepare the vinaigrette first to let the flavors blend as you prepare the rest of the salad. In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
Peel the cucumbers if desired. Dice the cucumbers, tomatoes, and bell pepper. Thinly slice the red onion*. Pull the parsley leaves from their stems, then give them a rough chop. Crumble the feta cheese.
Place the cucumbers, tomatoes, bell pepper, red onion, parsley, and feta in a large bowl. Pour the dressing over top, and toss to combine. Serve immediately or refrigerate until ready to eat. This salad holds up well over a few days in the refrigerator. Be sure to stir briefly to redistribute the flavors before serving.
*To take the harsh bite out of the red onion, be sure to slice them very thinly and soak them in a bowl of ice water for 5-10 minutes before draining and adding them to the salad.