I love summertime salads, and I am so fortunate that my kids do too. I bought some fabulous fresh summer corn at the Farmer’s market last week and decided to make a Grilled Corn Salad. The corn was so sweet and amazing that when I tossed it with tomatoes, onion and basil it did not even need any specific dressing, lime juice or even salt and pepper. I served it over arugula with a slight drizzle of sherry vinegar and olive oil and it was divine! Don’t forget that corn is so healthy! I often have people asking me isn’t corn fattening and filled with sugar? Actually, one ear of corn has about the same number of calories as an apple and less than one-fourth the sugar. Corn also not only provides the necessary calories for healthy, daily metabolism, but is also a rich source of vitamins A, B, E and many minerals. Its high fiber content ensures that it plays a significant role in the prevention of digestive ailments like constipation and hemorrhoids as well as colorectal cancer. The antioxidants present in corn also act as anti-carcinogenic agents and prevent Alzheimer’s disease. Enjoy this month, Labor Day weekend, or for any summertime dinner while corn is in its peak season.
Peppery and tangy, watercress is a storehouse of many natural phytonutrients that have health and disease prevention properties. Try it in this Peach Watercress Salad with fresh peaches, toasted pine nuts, avocado and blue cheese. Enjoy it for a side dish or lunch with grilled chicken or shrimp. Here are some of my favorite health benefits of watercress:
- Watercress is a super low-calorie green leafy vegetables (only 11 calories). It is antioxidant rich, and it is often recommended in cholesterol controlling and weight reduction programs
- It is also high in B-complex group of vitamins such as riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid that are essential for optimum cellular metabolic functions.
- Watercress is an abundant source of lutein and zeaxanthin, two carotenoids that are said to be beneficial for the eyes and the heart.
This is a sponsored post for Weight Watchers Cheese, but all opinions are my own.
My kids are constantly asking me to purchase snack cheese, and these Weight Watchers Natural Reduced Fat Colby Jack Cheese Sticks have become their favorite. These are so convenient and a healthy on-the-go snack that we can grab on the way to dance, baseball or put in in their lunches for school. They are also perfect for mid morning or afternoon summer snacks after we come in from the pool. I made this Super Foods Salad for lunch with kale, arugula, berries, and of course, cheese. This also makes a great main dish salad topped with grilled chicken, shrimp or steak.
These cheese sticks from Weight Watchers are full of flavor and fun to peel, this colorful blend of reduced-fat Colby and Monterey Jack cheese are only 60 calories per stick. They are an excellent source of calcium and protein and are 2 PointsPlus® value per serving. They make the perfect healthy snack! What’s your favorite healthy on-the-go snack?
11 Ways to Use Weight Watcher’s Snack Cheeses
Use with crackers
Skewer with fruit
Skewer with turkey and tomatoes for gluten free sandwiches
Serve over soups
Put inside omelets
Serve with apples and nuts
Serve on pita chips with a slice of apple
Skewer with strawberries and pineapple
Make your own lunchables
Serve with olives and salamis
Serve with cooked edamame beans or fava beans
We are already in our first week of summer. It’s been great so far! I have been letting my kids help plan lunches and dinners. They also have been assisting me in the kitchen. Yesterday, we came up with this Cantaloupe Berry Salad (which was gone by last night). Use fresh cantaloupe, your favorite berries and a hint of lime juice and fresh mint. It’s light, refreshing and makes a healthy dessert or after pool snack. Happy Wednesday!
Since my kids will eat kale and broccoli slaw, I combined them together to make this Kale Broccoli Slaw. It is fabulous with dried cranberries, almonds and the Greek yogurt tangy, sweet dressing. Broccoli slaw only has 25 calories per servings and 120% of daily needs of Vitamin C. Kale is a powerhouse of nutrition with so many health benefits to name. This makes a great starter or side to serve with meats, poultry or seafood. I also like it for a quick, healthy lunch (on top of arugula). Enjoy and happy weekend on it’s way (finally).
I started getting together my Thanksgiving recipes, and put this Kale Pasta Salad on the list. It’s a cold salad (I know), but it pairs well with the holiday turkey. This has become one of our favorites with grilled meats and seafood. I even add grilled chicken to it, and the kids take it to school for lunch. It’s super easy, and it makes a lot so enjoy all week long.
With fall upon us, it’s time to indulge in the produce that is the essence of the season. While the weather gets cooler, it only seems natural to eat vibrant and hearty root vegetables roasted to perfection. Beets are fabulous incorporated in the season’s bounty in this Quinoa and Roasted Beet Salad. In this recipe, I used Alter Eco Royal Pearl Quinoa (my latest favorite) which combines earthy beets together with the decadent goat cheese; It’s perfect for curling up and savoring on cool fall day. Also, this recipe includes the beet greens which are super healthy! These hearty leaves look very much like Swiss chard, and cool like it too. One cup of beet greens has only 39 calories and zero fat, but it contains 220 percent of your daily allowance of vitamin A and 60 percent of your RDI of vitamin C.
For more information on Royal quinoa (or “quinoa real”), it’s grown only in the Bolivian Altiplano on the edge of the salt flat and at the foothill of Andean volcanoes. Like with Champagne, Royal Quinoa can only come from this part of the world. Royal quinoa is grown at 13,000 feet above sea level and the harsh conditions dictate that only the strongest and most resilient quinoa grows and thrives there. As a result, royal quinoa is believed to be larger, nuttier and more nutritious than other types of quinoa. Additionally, the richness of the soil in the Bolivian Altiplano contributes to the special qualities of the royal quinoa, as does the expertise of the farmers there.
My three kids and I love kale so we are always experimenting with new ways to use it in the kitchen. I came up with the idea to add some sweetness, using dried cranberries and crunch with toasted pecans. Then all you need is to prepare a simple cider vinaigrette. This Kale Salad with Cider Vinaigrette is amazing, and it’s a great salad to accompany seafood, chicken or pork. Top it off with crumbled feta, goat cheese or even blue cheese. Oh, by the way, this also would make a great fall holiday recipe.
My kid’s great grandmother, Dedee, made the best potato salad we have ever had. This recipe for Lightened Up Potato Salad is the closest version to hers which is perfect for summertime, picnics, and Father’s Day, July 4th and Labor Day weekend. This recipe is slightly lighter than hers, since it uses nonfat greek yogurt, reduced-fat mayonnaise, fresh dill, celery and red onion. I know you will love it as much as we do.
Recently I had a party of 15 over for dinner, and I wondered what salad to make that would be quick and simple. I decided to create something a little different, so I tossed this Tuscan Kale Salad up in no time. Everyone loved it (even all my college-age guests and my 3 kids). This Tuscan Kale Salad recipe is my newest favorite for a family of 4 or a crowd. Feel free to add other fresh vegetables to it and/or top it with toasted breadcrumbs or croutons if you like.