“Summer” is ending which means it’s time to buy school supplies, Halloween costumes, prepare Thanksgiving menus, buy Christmas presents… Happy New Year ya’ll. Let’s face it, in Miami, we are hot, tired, and need some quick, healthy, refreshing recipes we can eat year round. We also don’t want a bunch of steps so here are 4 quick and healthy recipes to savor year-round. ICYMI: check out these healthy breakfast suggestions.
Note: these recipes are like a combine-and-serve concept without all of the steps that we just don’t have the energy for.
WATERMELON SALAD
What You’ll Need:
Watermelon cut into chunks (buy them cut up for easy prep)
Olives
Lemon
Crumbled Feta (I go vegan)
Onions (optional, I don’t use)
Olive oil
Salt
Red Wine Vinegar
Combine and serve. Best when chilled. Will keep for 3 days in the fridge, but I doubt it will last that long.
REFRESHER SALAD
What You’ll Need
Romaine Lettuce
Hearts of Palm
Garbanzo Beans
Corn (sweet or not, canned, up to you)
Tomatoes
Crumbled Feta
Oil & Vinegar
Chop romaine and tomatoes, rinse beans and add. Slice hearts of palm into chunks unless already store-bought that way. Toss the rest all together and cover in O&V–done! So good and refreshing. If you need protein, add some chopped-up grilled chicken.
GUT HEALTH SALAD
What You’ll Need:
1 Cucumber
1 Avocado
Cherry tomatoes
Apple Cider Vinegar
Lemon
Pinch of Salt
Cut cucumber and avocado into chunks, halve tomatoes, toss with ACV, ½ squeeze of lemon, and a pinch of salt. The dressing really is to taste. By the way, apple cider vinegar is good for so many things including lowering cholesterol and blood sugar and boosting energy which we all need. Cucumber is great for hydration, weight loss, cancer prevention, and detoxifying among many other things. Avocado is great for all of the above including a healthy pregnancy, skin, and it’s anti-inflammatory.
VEGAN CHOCOLATE MOUSSE (just try it I promise you’ll love it)
Who needs a quick healthy dessert? Trust me, do not knock this until you try it.
What You’ll Need:
1 (12 oz) silken tofu (I use the extra firm)
4 ¼ oz of chocolate chips (I use vegan, use whatever floats your boat)
½ cup coconut sugar
¼ cup unsweetened cocoa powder
¼ cup of unsweetened almond milk
This one takes a few steps, but trust me it’s worth it and takes 3 minutes.
- Combine chocolate, milk, cocoa powder, and sugar in a bowl and microwave for 30 seconds at a time, stirring in between. Twice should be enough, do not overheat.
- Meanwhile put tofu in a processor (I use our Ninja) and blend until smooth.
- Add in the melted chocolate and blend until combined, that’s it.
- Refrigerate 1 hour before serving, OMG SO GOOD! This quick healthy recipe will not last, just warning you. The thickness and creaminess are unbelievable. A dash of plant-based whipped cream on top, bellissimo!