Somehow everything seems easier during the summer. The schedule is not so rushed because many people are on vacation. The fruits and vegetables at the Farmer’s Markets are just amazing and in such abundance, that it makes it extremely easy to cook up a delicious meal in no time at all.
I spent the day being videotaped for upcoming events (more about that soon) and one of the topics I spoke about was how society makes it difficult to “listen to what our bodies need to become healthy”. From eating a healthy breakfast in the morning, to drinking enough water, to not skipping lunch; it’s difficult to create healthy habits and patterns that promote your good health.
Patients often ask me: How can I manage to do everything I need to get and stay healthy, with all I need to do to make a living and take care of my family? It’s an important question and I have some tips that I believe can help.
The Pantry Clean Out
Make things easy for yourself by having the healthy ingredients you need ready in your pantry! It’s time for a “pantry redo”! This can be a good moment to bring in more healthy options, such as Gluten Free pastas, cereals and crackers.
Coming soon: my Healthy Pantry List
The Right Tools Make Things Easy & Fast
It’s so easy to make a little extra food at dinner. As you are cleaning up when the meal is finished, leftovers can be put into those glass containers with the plastic tops that click on. Next day’s lunch is then in the refrigerator, ready to be brought to work!
Quick, Delicious & Healthy Summer Recipes
I naturally tend towards a more vegetarian diet with the warm weather, and there is no end to the combination of salads you can make with the abundance of fresh vegetables available.
Here are two of my favorites and they take less than ten minutes to make!
Watermelon and Feta Cheese Salad
- Organic watermelon, sliced into cubes and seeded
- Feta cheese, sliced into bite-size cubes
- Red onion, thinly sliced
- Fresh mint leaves
- Bunch of arugula
- Handful of capers and/or black olives
- Fresh ground pepper to taste
Place ingredients in a large bowl. Sprinkle with olive oil and fresh squeezed lemon and/or lime juice. Toss and serve immediately.
5-Ingredient Zucchini Fritters
- 4 cups shredded zucchini
- 2/3 cup combination Gluten Free flour and corn meal
- 2 eggs, slightly beaten
- 1/3 cup diced scallions
- ¼ tsp baking powder
- Salt & pepper to taste
Place shredded zucchini in a colander set over a bowl and sprinkle lightly with salt. Allow the zucchini to stand for 10 minutes, then using your hands, squeeze out as much liquid from the zucchini as possible. Transfer to large bowl.
Combine all the dry ingredients. Add the dry ingredient with the eggs, and sliced scallions to the zucchini, stirring until mixture is combined.
Liberally coat the bottom of a large sauté pan with olive or grape seed oil and place over medium-high heat. When oil is hot, scoop 3 tablespoon mounds of zucchini mixture into the pan, pressing them lightly into rounds. Cook on each side for 2 to 3 minutes, being careful to not over crowd the pan. Flip once and cook until golden brown.
Transfer fritters to paper towel-line plate and immediately sprinkle with salt.
Serve fritters with a dollop of sour cream or crème fraiche, if desired.