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Healthy Summer Eats and Great Drinks!

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Healthy Summer Eats and Great Drinks!

It’s officially summer-time! Soon enough we will spending more time with our kids and having plenty more BBQ’s with family and friends – which is great!

But sometimes we get sick and tired of the same old burger and hotdogs routine. So I have created some summer recipes that you can use this season to spice up your taste buds, leaving you both nourished and totally satisfied.

These recipes include my favorite vegetable, the American organic sweet potato. While I’m as Canadian as you can get, I love the orange gems from the U.S. as they’re so commonly available due to the short Canadian growing season, and packed full of nutrients. I so enjoy these beauties I challenge myself each season to come up with new recipes and have gone way beyond fries, including sweet potatoes in smoothies, grilling them and including them in sauces.

These recipes incorporate my two new favorite kitchen appliances. Investing in a few great small kitchen appliances is well worth the price – you can use them for a multitude of recipes, and will have them for years to come, plus they make eating healthier a snap for everyone.

The KitchenAid® Artisan® Mini Stand Mixer does far more than just baking; with 16 available attachments, the culinary possibilities are endless. Powered by the Stand Mixer for hands-free operation, the KitchenAid Spiralizer attachment reinvents classic meals into healthier recipes using fresh fruits and vegetables.

And for those times when you want simplicity in your kitchen, I love the Philips Smokeless Indoor Grill’s unique design and powerful 1800W rapid infrared heating technology that delivers great tasting grilled food with minimal smoke and smell. The one-set temperature of 446oF, along with advanced infrared technology, grills your food all at once, without the need for temperature adjustment, for perfectly seared meat on the outside and juiciness on the inside. No more need to fuss with a BBQ when you have this great appliance on hand!

And now to start making a summer meal to remember …

Chili Lime Sweet Potatoes

  • 2 large American Non-GMO Sweet Potatoes, skinned and sliced into wedges

Marinade:

  • 1 whole lime juiced
  • 1/4 cup Organic Olive Oil
  • Chili Powder to your liking
  • 1 Tsp garlic powder
  • Salt and Pepper to your liking
  1. Evenly coat your sweet potatoes in a large bowl and let sit for 1-4 hours
  2. Spread on a cookie or stoneware bake sheet and cook at 400° for 25 minutes turning once.

Bean Rainbow Chard Salad

  • 1 can Eden Organic Black Beans, rinsed
  • 1 can Eden Organic Chickpeas, rinsed
  • 2 – 3cups Rainbow chard, chopped
  • 1 cup shredded red cabbage
  • 1 cup diced yellow peppers
  • 1/4 diced red onion
  • 1 medium tomato chopped
  1. Toss all ingredients into a pretty serving dish or bowl.
  2. Top with Jenn’s Fave Dressing

Jenn’s Favourite Dressing:

  • 1⁄3 cup olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp fresh orange juice
  • 1 Tbsp maple syrup
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Greek Inspired Sweet Potato Zucchini Pasta (You’ll love having the KitchenAid Spiralizer attachment for this one!)

  • 1 large sweet potato, spiraled
  • 1 large zucchini, spiraled
  • 2 large handfuls pea shoots
  • 1/2 cup goat feta cubed
  • 2 Tbsp chia seeds
  • Raw pumpkin seeds to your liking
  1. Take a handful of each noodle and plate how you like; maybe 1/2 on one side, 1/2 on the other or combine the two together
  2. Top with pea shots, feta and pumpkin seeds
  3. Sprinkle the chia seeds over the feta for a poppyseed look but with way more nutrient density
  4. I love to drizzle a little olive oil, apple cider vinegar, dried oregano, sea salt and pepper over this or shake it all up in a jar and pour over top.
  5. *You could also lightly sauté this dish and serve warm before topping with your feta and seeds

Watermelon, Cucumber, Basil, Feta Salad
I prep this differently each time in terms of quantities and measurements depending on how many people I am serving.

  • Cubed watermelon
  • Cubed cucumber
  • Freshly stripped basil
  • Cubed goat cheese feta
  1. Toss your watermelon and cucumber together
  2. Top with cubed feta and basil

Fresh Citrus Dressing:

  • 3/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp each lemon and orange juice freshly squeezed
  • 1/2 tsp grated lemon zest
  • Sea salt and pepper to taste

Strawberry, Cucumber, Pea Shoot Salad
I prep this differently each time in terms of quantities and measurements depending on how many people I am serving

  • Organic Spinach
  • Sliced Organic strawberries
  • Cubed cucumbers
  • Handful of Pea Shoots
  • Raw pecans
  • Hemp Seeds
  1. I love to serve this one over a bed of fresh vibrant organic spinach to get extra green power
  2. Pile your berries and cucumbers on top of your spinach
  3. Arrange your pea shoots, nuts and seeds to your liking
  4. Dress and lightly toss

I love using the same Fresh Citrus Dressing I posted above for this salad too!

Featured Drinks:
Gingerberry Lime Kombucha
Purchased GT Kombucha brand and added 2 whole sliced limes

Lemon Lime Basil Infused Water
Using fresh water and stacking the glass high with fresh cut lemon and lime wedges and topped with fresh stripped basil

Spiced Ginger Kombucha
Purchased GT Kombucha brand and added 1/2 tsp nutmeg and fresh lime wedges.

Cheers to a Simplicious meal!!

Jenn Pike is a mom of two, nutritionist, master personal trainer and author. For more quick and healthy tips and to learn more about Jenn, her best-selling book The Simplicity Project and more, visit “The Simplicity Project” and follow her on Instagram @jennpike and Facebook under The Simplicity Project.

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