Healthy options for summertime fun
Summertime means beach days, movies and cookouts.
I might be a little ahead of schedule as I wax poetic — summer doesn’t officially start until June 21. Still, it feels earlier every year in Florida.
It’s easy to get indulgent with a summer cookout. Think of the burgers, barbecue, and my favorites, the sides and desserts.
If you’re looking for healthier alternatives, these recipes might help.
Avocado Ice Pop
I’m all for a Häagen-Dazs ice cream, but it’s good to add in a little green to the diet every now and again. These frozen avocado bars are creamy and sweet.
Blend two ripe avocados (skin and seeds removed), 1 cup coconut milk, 2 tablespoons honey or more to taste, 1⁄8 teaspoon kosher salt and the juice from half
a lime. Add a little water if the mixture seems thick. Pour mixture into ice pop molds; place in freezer. Freeze for 2 hours or until frozen.
Baked Beans
Heating up canned baked beans is simple — but you can have so much more input on the ingredients if you cook the beans yourself.
Cook the following ingredients in a crockpot for 7 hours: 1 pound pinto beans that have been soaked overnight, 1 diced medium yellow onion, 3 minced garlic cloves, 1 tablespoon smoked paprika, ½ teaspoon chipotle chili powder, ½ teaspoon sea salt, 2 tablespoons apple cider vinegar, 2 tablespoons balsamic vinegar, 2 tablespoons maple syrup, 1 cup tomato sauce, 2 tablespoons tomato paste, 1 tablespoon cumin powder and 1 cup water.
Coleslaw
This classic barbecue sides gets a bad rap thanks to the heavy amounts of mayonnaise it can contain.
By using Greek yogurt instead, the coleslaw keeps its creamier texture while cutting calories and adding protein. Here’s my recipe:
In a small bowl, whisk together 1 cup Greek yogurt, 1 tablespoon lemon juice, 2 tablespoons distilled white vinegar, 1 tablespoon warmed honey, and salt and pepper to taste. In a separate larger bowl, combine 1 (10-ounce) bag of shredded cabbage (about 4 cups of cabbage), 1 cup shredded carrots, 1 thinly sliced stalk celery, 2 grated garlic cloves, and 1⁄2 cup thinlysliced green onions. Pour yogurt mixture onto vegetable mixture. Mix thoroughly. Serve immediately or cover and refrigerate.