Category: summer

It’s Watermelon Time!

We are at the peak of watermelon season and I am loving it! My husband buys a large watermelon, almost, every week. Some slices end up in the freezer. They are way better than any sugar filled popsicle (with no yucky food coloring). It’s great because you can walk by and easily grab a few pieces. I also saw online that someone made melon balls and rolled them in red gelatin then froze them. I haven’t tried these but imagine they are similar to frozen grapes. Maybe instead of gelatin you can use a superfine or sanding sugar.

Occasionally, I do run into a too big watermelon and the waste kills me. So this year I have been working on ways to use up watermelon. Some of the great ways I’ve tried include:

Watermelon Bruschetta, I used the slices as my crostini and topped with burrata and whatever fresh herb I had available. The tarragon was a knockout with a drizzle of balsamic glaze and olive oil with a pinch of flaky sea salt.  I made a watermelon gazpacho, inspired by a Tyler Florence recipe, that you an find online. I went with sweeter undertones and used Vidalia onion and White Balsamic Vinegar. I also used tarragon again here instead of dill. I have a lot of tarragon in my garden this summer.

The two standouts for me I share below. One is a Watermelon Sangria and the other is Watermelon Guacamole. The Sangria is SO refreshing and the guacamole is surprising.  I love the texture that watermelon brings. It’s crispy like jicama and adds a sweetness too. The Cotija cheese sprinkles on top add the perfect saltiness, too.

Please let me know how you like, your successes and failures.  Enjoy!

Watermelon Sangria
Print Recipe
Servings
8 5 oz. glasses
Servings
8 5 oz. glasses
Watermelon Sangria
Print Recipe
Servings
8 5 oz. glasses
Servings
8 5 oz. glasses
Ingredients
Servings: 5 oz. glasses
Instructions
  1. Blend first watermelon until smooth and strain into a large pitcher.
  2. Pour in all alcohol and stir well. Add in all fruit and chill for at least 4 hours so all flavors meld. You can our a splash of sparkling water or wine over the of each glass when serving.
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Watermelon Guacamole
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Watermelon Guacamole
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Ingredients
Servings:
Instructions
  1. Before I go to deep into this recipe, let me tell you I often use store bought Pico de Gallo in place of the cilantro & jalapeño and onion. It's up to you because of the tomato, but it works just fine. Then you can just adjust your salt & pepper.
  2. Cut avocado in half and remove seed. Scoop the flesh into medium bowl, Smash with a fork until desired consistency. I like mine a little chunky.
  3. Add the onion, cilantro, jalapeño and lime juice and stir well. Fold in watermelon and adjust seasoning with salt & pepper. Garnish with feta. Serve with tortilla chips.
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Baked Kale and Rice

Baked Kale and Rice
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This is a great Vegetarian main course. You can add chicken if you are not a vegetarian or use it as a side dish.
Servings
6 people
Servings
6 people
Baked Kale and Rice
Print Recipe
This is a great Vegetarian main course. You can add chicken if you are not a vegetarian or use it as a side dish.
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Cook the kale in a large pot of salted boiling water for 2 minutes. Then immediately drop in ice water.
  2. Squeeze dry and chop. Make sure all moisture is removed before you bake.
  3. Using the same cooking water, for flavor, boil the rice for 10 minutes. Drain and spread out to let cool. I use a baking sheet lined with paper towels. When cool, transfer to large a bowl.
  4. Preheat over to 375° and butter a baking dish. Dust baking dish with 2 Tbs. of parmesan.
  5. Melt 2 Tbs. of butter in a small sauce pan and add almonds. stir until golden and add to rice bowl. Season with Salt and pepper lightly.
  6. Add remaining parmesan, ricotta, jarlsberg, nutmeg, lemon zest, thyme an sage to rice. Add chopped kale and toss well. I use my hands to get every thing mixed in well.
  7. Transfer to baking dish, cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until browned.
  8. Serve immediately.
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Sweet Summer is on it’s Way!

Summer is on its way! For those of us on the west coast it seems to already be here. Naturally, our minds shift to getting our bodies beach ready. Recently, I was sharing some personal goals with a friend, and was asked what were some ways I was going to work toward those goals and not be overcome with hunger. It was a good question, since I manage to surround myself with food everyday. The first thought was snacks and meal replacements that would keep me full.

I was putting together some smoothie recipes and my mind drifted to diabetes. I am always hearing about another person that is diagnosed with type1 or type 2. I seem to be meet people all the time that are living with diabetes. More and more I am meeting people who are thriving with diabetes.

I often end up in a conversation about the dietary “restrictions” many diabetics have to adhere to. I am always surprised by how many people think it is just a sugar thing. Believe it or not it is no longer just sugar used as a marker. Obviously, it is sugar that is measured and insulin that is adjusted but there are so many other factors that contribute to sugar elevation.

When you are diagnosed, and as you live, with diabetes you learn about exercise, stress management and diet. In addition to sugar, carbohydrates and calories play a large role in managing diabetes. Another factor is making sure you keep your blood sugar throughout the day. While there is a lot of talk about how many meals you need to eat a day, and in a non-diabetic day there is varying opinion. In a diabetic’s day, there is no dispute to eating regularly throughout the day, usually every 3 hours. This doesn’t always mean whole meals; sometimes it is just a snack.

I thought I’d give the dieters, my friends living with diabetes and really anybody looking for a yummy snack a few shakes and smoothies to use as snacks and meal replacements. Before you start, I use a medium banana. I usually under sweeten in recipes, you can add more. I put ice in first then whole ingredients then liquid. Calorie and carbohydrate counts are approximate. I know you are going to love what I came up with!

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My Favorite Green Smoothie

  • 1 ½ cups fresh Spinach
  • ½ green apple, peeled and roughly chopped
  • 1 cup coconut water, unsweetened
  • ½ frozen banana
  • 1 teaspoon honey or agave nectar
  • ½ cup ice

Blend until smooth. Serve immediately.

155 calories; 44 grams carbohydrates; 35 sugars

Mango Pumpkin Smoothie (meal replacement)

  • 1 cup frozen mango chunks
  • 1 cup pure pumpkin puree (great source of “fill me up” fiber)
  • 3 cups fresh spinach
  • 1 cup coconut water, unsweetened

Blend until smooth.  Serve immediately.

208 calories; 49 carbohydrates; 40 sugars – per serving

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Cantaloupe-Ginger Smoothie

  • 1 cup chopped fresh cantaloupe
  • ½ frozen banana
  • ¼ cup white grape juice
  • ½ teaspoon ginger juice (buy at health food store or use garlic press to squeeze juice)
  • 2 teaspoons lime juice
  • 1/3 cup greek yogurt
  • 1 teaspoon honey
  • ½ cup ice, if needed

Blend until smooth.  Serve immediately.

213 calories; 48 carbohydrates; 27 sugars

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