Archives for category: summer

Cucumber Avocado Tomato Salad Recipe 

Cucumber Avocado Tomato Salad Recipe - fresh and delicious not to mention easy!

WHAT YOU NEED:

  • 1 pint grape tomatoes, sliced into halves or quarters
  • 2 cucumbers, sliced then cut in half
  • ½ red onion, diced
  • 3 avocados, chopped
  • 1 clove garlic, minced
  • 2-3 Tbsp. extra virgin olive oil
  • 2-3 Tbsp. fresh squeezed lemon juice
  • 1 Tbs. chopped fresh dill
  • sea salt and black pepper, to taste

WHAT YOU DO:

Place tomatoes, cucumbers, onions, avocados, garlic, and dill in a large bowl.

Drizzle with olive oil and lemon juice. Toss gently to combine.

Just before serving, season with salt and pepper.

Here’s a link to an avocado scooper I hand-stamped, available at my Etsy shop!

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Here’s an easy and delicious smoothie you can make with just four ingredients: a Berry Banana Breakfast Smoothie. It’s just unsweetened vanilla almond milk, frozen banana chunks, frozen fruit, and quick oats. Also there are only 3 WW pts+ per serving!

Berry Banana Breakfast smoothie - just 4 ingredients and only 3 WW+ points

WHAT YOU NEED:

  • 8 oz. unsweetened vanilla almond milk
  • 1/2 c. frozen berries (I used Trader Joe’s Very Cherry Berry Blend)
  • 1/2 of a banana, frozen (peel and cut into chunks before freezing)
  • 1/2 c. quick oats

WHAT YOU DO:

Combine all ingredients in blender and mix together. Makes two servings.

Berry Breakfast Smoothie Recipe - just 4 ingredients in the blender

Estimated Nutrition Information / Per Serving:

  • 120 calories
  • 2.6 g fat
  • 0 cholesterol
  • 81.2 mg sodium
  • 22 g carbohydrates
  • 4.2 g fiber
  • 3.4 g protein

DIY greenhouses to protect your plants from rabbits and deer - I just used stuff from our recyle bins - awesome!

Spring is here! My tulips are sprouting, hurrah. Apparently, however, the rabbits think of them as an all you can eat salad bar. They have chewed a bunch of them down to nubs.

To try to keep the wasscaly wabbits from eating any more, I made some DIY mini greenhouses. I grabbed some empty containers from our recyle bin and cut them so the bottoms would be open, and poked some air holes in. I attached them to the ground with push-in gardening staples that I had leftover from a landscaping project.

I ended up reusing a strawberry clamshell container, a little milk bottle from a happy meal, a couple of soda bottles, a gallon milk jug, and an apple juice container. The white milk containers look “unique” in the flower bed (AKA not a lot of curb appeal), so I plan on replacing them with clear containers that blend in a little better and don’t look so obvious.

Sun, and air, and water can go in, and (fingers crossed!) rabbit teeth will stay out. Happy gardening!

DIY mini greenhouses - upcycle milk containers soda bottles and more

gardening tips and tricks - reuse containers and attach with lawn staples - awesome way to recycle AND keep rabbits away

DIY Garden Markers - laminated seed packets so you know what you planted, and where you planted it

DIY Laminated Seed Markers for gardens and containers!

One of my favorite shrimp dishes to make is a four-ingredient zesty lemon butter shrimp. It is SO delicious I could eat it every day if possible. It does have lots of butter, though (thus its deliciousness ha!), so here’s an alternative lemon garlic shrimp recipe I adapted from SkinnyTaste.com. It has the awesome lemony flavor of the lemon butter shrimp, without the butter, and fresh healthy ingredients perfect for eating light.

To make “noodles” out of the zucchini, I used my GEFU spiral cutter. Love that thing!

Lemon Garlic Shrimp on a Bed of Zoodles. Zuchiini spiral cut into 'noodles' with shrimp, lemon, tomatoes, and garlic. Add some spice with red pepper flakes.

 WHAT YOU NEED:

  • 1 tsp. Extra Virgin Olive Oil
  • pinch crushed red pepper flakes
  • 6 oz. frozen, precooked, de-veined, and peeled shrimp
  • 1/2 tsp. minced garlic
  • 1 small zucchini, spiral cut into noodle/ribbon shapes
  • pinch salt
  • 1 Tbs. lemon juice
  • 1/4 c. halved cherry (or grape) tomatoes

WHAT YOU DO:

Heat a skillet over med-high heat.

Add oil and crushed red pepper flakes, then add shrimp.

Season with a pinch of salt, and cook 2-3 mins until the shrimp is heated through.

Add zucchini and tomatoes and toss lightly.

Remove from heat, add lemon juice, and serve.

Lemon Garlic Shrimp with Zoodles (zucchini noodles) - Awesome healthy meal idea for eating light.

 

I’m lovin’ the zoodles… Here’s another recipe I made, topped with tomato sauce.

Here’s a healthy lunch I made with my GEFU Spiral Cutter:

Zoodles - use a spiral cutter to make 'noodles' out of zucchini. Saute with mushrooms, EVOO, and garlic. Add tomato sauce or other toppings like feta cheese.

Zucchini “noodles” AKA zoodles. In a skillet, sauteed the zucchini with EVOO and garlic, added some sliced mushrooms, and topped it with pasta sauce. It was super delicious, and the zucchinis really did taste like pasta noodles.

Here’s what I did…

WHAT YOU NEED:

  • 2 tsp. Extra Virgin Olive Oil
  • 2 small zucchinis, spiral cut
  • 4 oz. sliced Monterey mushrooms
  • 1 clove of garlic, minced
  • Optional toppings: spaghetti sauce, parmesan cheese, feta cheese, etc.

WHAT YOU DO:

  • Saute the EVOO, garlic, zucchinis and mushrooms over medium-high heat until slightly tender.
  • Serve with pasta sauce or other toppings.

Is that pasta? No it's zucchinis cut into spiral 'noodles' topped with tomato sauce. Great meatless option, or could add ground turkey in the sauce.

 

Love zoodles? Here’s my lemon garlic shrimp on zoodles recipe.

Also check out:

Easy Marinated Mushrooms

Feta, Avocado & Tomato-Topped Pita Chips

Wasabi Sesame Soy Cucumber Salad

Buffalo Cauliflower “Wings”

Fresh Mediterranean Salad

I was so excited to find an awesome sale on fresh mozzarella the other day. I love pairing it with fresh tomatoes, basil, and olive oil. Here’s what I came up with:

mozzarella & tomato salad drizzled with EVOO, add salt & peper and basil to taste

WHAT YOU DO

Combine the following, then chill in the fridge before serving:

  • 2 oz. fresh mozzarella cheese, cut into chunks
  • 5 cherry tomatoes, sliced
  • 1 tsp. extra virgin olive oil
  • basil, to taste (usually I use fresh basil, but this time I used dried sweet basil)
  • salt & pepper, to taste

Not only is this fresh, fairly healthy, and delicious, the entire serving is just 4 Weight Watchers Plus points!

ESTIMATED NUTRITION INFORMATION – Recipe makes 1 Serving

Calories: 185
Fat: 13 g
Carbohydrate: 2 g
Fiber: 0 g
Protein: 14 g

 

Fresh mozzarella, tomato, and basil crostini. Delicious healthy ingredients on top of thinly sliced toasted bread. Turn this recipe into a delicious crostini! Throw it on top of some bread toasted with garlic and olive oil.

I needed a couple of avocados for a recipe, and ended up with an entire bag of ’em (thanks, Costco, lol). I decided to use the rest in some homemade guacamole. I combined just a few simple ingredients and came up with this:

fast & fresh & easy guacamole

WHAT YOU NEED:

4 ripe avocados, sliced and mashed

3 cloves garlic, minced

lime juice (I used 2 Tbs. bottled)

2 Tbs. onion, chopped

Kosher salt, to taste

WHAT YOU DO:

Combine all ingredients and stir. Serve with chips.

I used some pickling cucumbers that we bought from a local produce stand, and some fresh dill from our garden to make a salt & vinegar cucumber salad. It has only four ingredients but lots of flavor.

The entire batch is only 4 Weight Watchers Plus points!

I think this is a good alternative to salt & vinegar chips since it has the tanginess of salt & vinegar and the crunch of the cucumbers, but hardly any fat.

salt and vinegar cucumbers with fresh dill. only 4 ingredients AND only 4 WW+ points.

WHAT YOU NEED:

  • 2 cucumbers, washed & sliced (I used 8 pickling cucumbers since they are smaller)
  • 1/3 c. white vinegar
  • 1/3 c. water
  • 1 Tbs. Kosher salt
  • 1 tsp. sugar
  • 1/2 Tbs. fresh dillweed

WHAT YOU DO:

In a medium-sized bowl, mix together vinegar, water, salt and sugar. Add cucumber slices, then top with dill, and stir gently to combine. Refrigerate for a few hours until chilled.

Recipe makes 1 serving. Estimated Nutrition Per Serving:

Calories 142.3

Total Fat 0.8 g

Carbohydrate 32.8 g

Dietary Fiber 4.8 g

Protein 4.2 g

UPDATE: I made this recipe using English cucumbers and instead of slicing them into coin shapes, I used a GEFU Spirelli spiral cutter tool. Here’s what it looked like…

Salt and Vinegar Cucumber Salad - spiral cut with the GEFU Spirelli

 

Gefu spiral cutter - English Cucumber for a salt and vinegar salad recipe {recipebookandmore.wordpress.com}

little helper :) picking fresh dill for the cucumber recipe

little helper 🙂 picking fresh dill for the cucumber recipe

Here’s a batch I mixed up then put in jelly jars to keep in the fridge:

Salt and Vinegar Cumbers - mix up and keep in a jar in the fridge. Can also add dill.

Here’s a recipe I came up with to use some of the fresh veggies we’re accumulating around here.

And of course I added one of my favorite “splurge” items: feta!

Also this is only 4 Weight Watchers Plus Points per serving. A great side dish, or you could even eat the whole thing as a filling entrée for only 8 points.

Lemon Feta Mushroom-Fest

Lemony Feta Shroom-Fest: summer veggies, EVOO, lemon juice, dill, feta. Yum!!!

 

Makes 2 Servings

What You Need:

  • 1 Tbs. extra virgin olive oil
  • 1 clove garlic, minced
  • 8 oz. fresh mushrooms, washed & sliced
  • 1 Tbs. onion, diced
  • 1 yellow squash, peeled & sliced
  • ¼ c. Athenos crumbled feta cheese
  • 1 tomato, sliced
  • ¼ tsp. dried dillweed
  • juice from ½ of a lemon

What You Do:

Heat olive oil over medium-high heat in a large saucepan.

Add garlic and veggies. Sauté until tender.

Serve on a plate and top with feta, tomato, dill, and lemon juice.

Estimated Nutrition Facts – 2 Servings

Amount Per Serving:

  • Calories 141
  • Total Fat 11g
  • Cholesterol 16.7 mg
  • Sodium 214 mg
  • Total Carbohydrate 7g
  • Dietary Fiber 2 g
  • Protein 5g

strawberry banana spinach smoothie

I’m pretty sure I’m the last person on earth to try Greek yogurt. I tried it only recently and now think it’s the bees knees 😉 Not to mention it’s thick and creamy since the liquid is strained out, and it has lots of protein, so it’s fairly healthy (and low in Weight Watchers+ Points, if you’re into that).

So I decided to try it in a smoothie and broke out the blender, which reminded me of my high school days working at an Orange Julius lol. I used one of my favorite fruit combos: strawberry banana, and threw in some spinach to add extra nutrients without it tasting like a vegetable.

This smoothie was so filling and delicious, and perfect for the awesome early-summer weather we’re having.

Here’s what I came up with…

COMBINE IN A BLENDER AND BLEND UNTIL SMOOTH:

  • 1 c. sliced strawberries
  • 1 sliced banana
  • 1 c. fresh spinach
  • 1/2 c. vanilla Fage FruYo Greek Yogurt (0% fat)
  • 1/2 c. water OR a few ice cubes

The entire serving has only 3 WW+ points, since the 1/2 c. yogurt is 3 points, and the fruits and veggies are free. Yippee!

smoothie ingredients: strawberries, banana, spinach, vanilla Greek nonfat yogurt

strawberry banana spinach smoothie

strawberry banana spinach smoothie

You may also like… BERRY BANANA BREAKFAST SMOOTHIE! Just 4 easy ingredients.

Berry Banana Breakfast smoothie - just 4 ingredients and only 3 WW+ points