Healthy Recipes for Hot Summer Days
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When the weather gets warmer, we crave refreshing meals. Summer is the perfect time to enjoy seasonal fruits and vegetables in a variety of different ways. Written down below, we have two different healthy summer recipes that are extremely customizable and refreshing. Utilize the wonderfully ripe, nutritious fruits and vegetables you get from the farmers’ market or grow in your garden. These recipes are sure to satisfy your hunger this summer.
Smoothie pops
Smoothie pops are an excellent alternative to the sugar frozen treats that are so typical of the summer season. Not only will they be just as refreshing as a sugary popsicle, but they will be packed full of micronutrients that will better your health.
Whether you are making them for your children to enjoy, or as a treat to enjoy yourself, these smoothie pops won’t disappoint. The formula for a smoothie is very simple, and you are welcome to add in anything you want to amp up the nutrient profile.
The perfect smoothie formula:
- 2 cups frozen fruit
- 1 cup liquid
Optional add-ins:
- 1/2 cup Greek yogurt (or any kind of yogurt)
- 1/2 tablespoon ground seeds (flax, chia, hemp, etc.)
- 1/4 cup protein powder
- Handful of greens
Directions:
After you’ve decided on the ingredients you want to put in your smoothies, throw everything in the blender and blend until smooth. Then, pour the blended smoothie into reusable popsicle molds, and freeze until solid.
Enjoy your smoothie pops all summer long as the perfect, healthy frozen treat!
Summer pesto veggie pasta
Summer veggie pesto pasta is a wonderfully refreshing meal to end your warm, summer days. The recipe is extremely customizable and only takes a few moments to throw together. The pesto makes it extremely flavorful and is sure to leave you satisfied after your meal. The veggies thrown in the pasta are tasty and full of nutrients that will keep your body healthy so you can enjoy all your favorite summer activities.
Ingredients:
- 8 oz short pasta
- 3 cups roasted veggies
- 2 tsp Italian seasoning
- 1/4-1/2 cup pesto
- 2 TBSP olive oil
- Kosher salt and freshly ground black pepper to taste
Directions:
First, put a large pot of water on the stove and bring it to a boil. Add your pasta to the water after it reaches its boiling point and cook until tender. While the water is coming to a boil, preheat the oven to 425 and begin to chop three cups of your choice of vegetables. During the summer months, our favorite vegetables to add are yellow squash, cherry tomatoes, snap peas and bell peppers.
Feel free to add in any extra veggies that are in your fridge and leave out any that you don’t prefer. The beauty of this recipe is that it is extremely customizable, so there is no wrong combination of vegetables. Throw in whatever vegetables you would like.
After you’ve cut your veggies, spread them evenly on a sheet pan and sprinkle Italian seasoning over them and drizzle with olive oil. Put the vegetables in the preheated oven and cook for 20-25 minutes or until tender.
Once you’ve strained the water from your cooked pasta, and your vegetables are tender, add the vegetables to your pasta and stir in the pesto. Feel free to adjust the amount of pesto to what you prefer. Salt and pepper to taste.
