80--- Cherry Pistachio Smoothie {No Sweetener Added}

I have a couple of fun summer breakfast recipes for you this week!

This smoothie requires NO ADDED SWEETENER! Thanks to sweet summer cherries, it is all natural!

Cherry Pistachio Smoothie
Serves 1

1 cup plain Greek yogurt
1/2 cup fresh cherries, pitted
2 Tbsp shelled pistachios
3 Tbsp almond milk
Ice

Combine all ingredients in a small blender until mixed well.  Add ice until desired consistency is reached.  Enjoy!

Nutrition Info per 1 smoothie: 267 calories, 7 g fat, 27 g protein, 26 g carbohydrates, 3 g fiber

Water Water Water

It is SO important to stay hydrated, especially during these drier, warmer months.  What should you drink?

Mainly water--- avoid excessive caffeine--- no sugar--- no artifical sweeteners

These beverages fit that description as well!

Mojito Water

Tangerine Mint Water

 

 

 

Watermelon Basil Agua Fresca

 

 

Strawberry Cucumber Antioxidant Agua

 

 

80--- Creamy Greek Yogurt Coleslaw Dressing

Whipping up a batch of coleslaw for your next summer barbecue? Use this healthified dressing and you won't be disappointed.

Creamy Greek Yogurt Coleslaw Dressing
Makes enough for 4 cups coleslaw

2/3 cup nonfat plain Greek yogurt
1/4 cup apple cider vinegar
1/2 tsp celery salt
1/8 tsp celery seed
1/8 tsp garlic powder
1/4 tsp ground black pepper (or to taste)

Combine all ingredients in a small bowl or jar, whisk to mix.  Pour dressing over coleslaw ingredients and toss to coat.  For best results, refrigerate coleslaw for 2 hours prior to serving.

Nutrition Info per 1/8 recipe (for 1/2 cup coleslaw): 11 calories, 0 g fat, 2 g protein, 1 g carbohydrates, 41 mg sodium

20--- Grandma's Orange Pineapple Slushie

This recipe is similar to the one my grandmother used to make.  It always reminded me of summer- and it's a nice treat on a hot day! Keep some in your freezer for when friends stop over and they will be SO impressed at your hospitality!

Grandma's Orange Pineapple Slushie
Serves 10

1 can orange juice concentrate
1 20 oz can crushed pineapple with juice
1 14 oz can mandarin orange, drained and rinsed from syrup
2 liters ginger ale, chilled

In a large food processor, combine frozen orange juice concentrate, pineapple with juice, and mandarin oranges.  Mix until a smooth puree is formed.  Add one cup ginger ale and pulse to mix until combined. 

Place mixture in a shallow covered container in the freezer until frozen, or overnight.  Prior to serving, set at room temperature for 20 minutes to scoop more easily.

Use a large spoon or ice cream scoop to scoop out ~ 1/2 cup mixture and place into a glass.  Top with 3/4 cup chilled ginger ale, stir and serve with a straw!

Healthier Camping Foods

Memorial Day weekend is often the camping kickoff in my neck of the woods!  Yes, snow is sometimes a factor.  But we're tough here.

Here are a few camping-friendly recipes to help make your trip a healthier one!

Cinnamon Roll Pancakes 

Greek Tuna Salad 

An easy throw-together lunch

 

Portobello Burgers

 

Grilled Pasta Packets 

The Best {Homemade} Grilled Pork and Beans 

 Give S'More Cookies 

{Yes they are a 20}

 

80(ish)--- Mexican Street Corn Salsa

Mexican street corn is a special treat- grilled corn brushed with mayo and sour cream, sprinkled with cheese and cilantro.  This salsa brings that taste to your kitchen- and lightens it up a bit!

Mexican Street Corn Salsa
Serves 6-7

4 ears corn, shucked 
Olive oil spray
4 green onions, chopped
1/2 cup chopped fresh cilantro
2 oz crumbled cojita cheese or queso fresco
1 Tbsp light mayo
1 1/2 Tbsp sour cream
2 limes, juiced
1/4 tsp salt


Preheat  grill to medium-high heat.  Spray ears of corn lightly with olive oil.  Grill corn 5 minutes, then turn and grill for additional 3 minutes.  Turn one final time and cook for 3 minutes.  Remove corn from grill (there should be some char on the corn) and use a sharp knife to slice kernels from the cobs.  

Place corn kernels in a bowl and place in the refrigerator to chill for 30 minutes.  When chilled, stir in green onions, cilantro, and cheese.  In a small bowl, whisk together mayo, sour cream, lime juice, and salt.  Pour dressing over the remaining ingredients, toss to coat, and place in the refrigerator for 30 minutes prior to serving.

Serve on top of your favorite tacos, or with chips as an appetizer.

Nutrition Info per 1/4 cup:  119 calories, 5 g fat, 5 g protein, 19 g carbohydrates, 3 g fiber

20(ish)--- Greek Yogurt Chocolate Chip Scones

Are you making something special for the momma in your life this weekend?  Brunch is always a great option- who doesn't love to brunch?

These quick and easy (promise) scones have Greek yogurt in them to keep them soft and moist. Oh, and it keeps them on the lighter side and boosts their protein content as well!

Greek Yogurt Chocolate Chip Scones
Makes 16-18 scones

2 cups all-purpose flour
1/4 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
Dash salt
1/4 cup cold butter, chopped
3/4 cup nonfat plain Greek yogurt
2/3 cup mini chocolate chips

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  Add butter and use a pastry cutter (or your fingers) to combine until a coarse sand-like dough is formed.  Stir in Greek yogurt and mix until slightly moistened.  Add in chocolate chips and fold until incorporated.

Use your hands to knead the dough 4-5 times in the bowl (incorporate any dry bits in the process).  Remove ~3 Tbsp dough and roll into a loose ball.  Place the dough onto the parchment paper, then flatten to a 1" thick circle.  Repeat with remaining dough.

Bake for 10-12 minutes, or until set and golden brown.  Remove from the oven and allow to cool entirely before serving or storing in an airtight container.