One of the things I love about this salsa is that it’s such a summery recipe and I really do love the summer season—even if it can get a little too hot at times! This salsa is made with some of my favorite fruits and veggies…strawberries, avocado, and cucumber! It’s a Continue reading
Burgers are pretty versatile. There are so many different kinds of condiments and toppings you can use. I usually make mine pretty traditional–mayo, lettuce, and tomato Continue reading
It’s nice to have something simple and healthy to eat in the summer. Something a little lighter that doesn’t take too much effort so you can spend more of your time enjoying other fun summer things, especially since there’s not much of summer left!
This is a super-easy sandwich I love and if you have a garden and are growing your own tomatoes and cucumbers, it’s the perfect thing to use them in! All you need are half of an avocado, a little lemon juice, a slice of tomato and some cucumber slices…and a little dash of sea salt. It makes a great summer lunch if you like to eat light during the hot weather!
AVOCADO MASH WITH TOMATO AND CUCUMBER by NancyC
Makes 1 open-faced sandwich
- 1 slice of your favorite bread (I used a whole grain bread slice)
- 1/2 of a large avocado
- 1/2 teaspoon lemon juice
- 6 cucumber slices (from a medium-size cucumber)
- 1 tomato slice (from a large tomato)
- dash of sea salt, if desired
In a small bowl, mash the avocado half with the lemon juice until creamy and spread evenly on the slice of bread. Over this, arrange 3 cucumber slices in a row on the upper top third of the bread slice. Cut the tomato slice in half and arrange the two halves next to each other in the middle third of the bread slice, slightly overlapping the cucumber slices. Arrange the last 3 cucumber slices in the bottom third area of the bread, slightly overlapping the tomato slices. Add a sprinkle of sea salt, if desired over the cucumber and tomato slices. Serve immediately.
When the weather gets hot and humid, I hate to turn my oven on. So I make lots of sandwiches and salads! What do you like making when it’s too hot to bake?
Just about everyone loves a good burger! I thought I’d try a making a healthier burger after I received some samples from Hilary’s. Their products are made with minimally processed ingredients and are free from common allergens. They sent me their Worlds Best Veggie Burger and Curry Veggie Burger, and I really liked them both. You can actually see bits of the fresh veggies these are made with, which make them seem even healthier than your average veggie burger. Hilary’s also sent me a few salad dressings to try: Spicy Island Dressing, a creamy, tangy, slightly spicy take on Thousand Island dressing, and Beet Vinaigrette, a slightly sweet vinaigrette with some balsamic vinegar mixed in. Both flavors were very good and low on calories–30 per serving for the Spicy Island and 50 per serving for the Beet Vinaigrette.
I created this Salad Burger using the Curry Veggie Burger and Spicy Island Dressing, along with items I like to put in salads–cucumber, tomato, onion, banana pepper, black olives, and avocado. If you’re not into veggie burgers, you can use a beef burger cooked your favorite way–the toppings go great with beef, too! It’s a reeeaaallly good burger, so I hope you get a chance to try it this soon!
Makes 1 burger (for larger servings, multiply the ingredients by the number of burgers you want to make)
- your favorite cooked hamburger patty (you can use a veggie or beef burger-I used Hilary’s Curry Veggie Burger)
- 1 whole wheat roll or hamburger bun
- 3 to 4 thin slices of cucumber
- 3 to 4 slices of banana pepper
- 2 Tablespoons of mashed avocado
- 1 Tablespoon sliced black olives
- Romain lettuce or your favorite lettuce/salad mix
- 1 to 2 Tablespoons creamy salad dressing, like a Thousand Island or Ranch flavor (I used Hilary’s Spicy Island Dressing)
- slice of tomato
- slice of yellow or red onion
Put the top and bottom of a hamburger bun face up on a plate, or slice a large roll in half and place both sides face up on a plate.
Place your cooked burger on the bottom bun. Top burger patty with cucumber slices, banana pepper slices, sliced black olives, and mashed avocado.
On the top bun, spread the creamy salad dressing, then place a slice of tomato and slice of onion on top of the dressing.
Carefully put the bottom and top buns together and serve.
These burger toppings taste great together and you don’t need to use any ketchup or mustard–there’s plenty of toppings and flavor without those. It’s a great burger and very filling–perfect if you’re craving something really good and on the healthy side! Do you like veggie burgers or do you prefer beef?
I’ve been on an avocado kick lately! So I was drawn to this recipe from the new cookbook Lose Weight By Eating (William Morrow, softcover). This side dish has so many ingredients I love–avocados, of course, along with black beans, red onion, bell pepper, and corn. I just knew I would like it!
There are lots of other great-sounding recipes I found in my review copy. Author Audrey Johns developed more than 130 clean eating recipes during her 11-month weight loss journey, losing more than 150 pounds and proving that you really can lose weight if you’re eating the right things! There’s a good variety of recipes for every meal and healthy desserts, too–things like Chili Cheese Omelet, Strawberry Scones with Lime Glaze, Meatball Sliders, Skinny Chicken Alfredo, California Club Pizza, and Strawberry Shortcake Cupcakes.
I decided to try the Black Bean Avocado Salad, which is described in the book as a crisp, salsa-like side dish–and just 131 calories per serving. You can serve it with chips as a snack, or top a chicken breast with it for extra flavor and protein.
BLACK BEAN AVOCADO SALAD from Lose Weight by Eating
Makes six 1/2 cup servings
- 1 (16-ounce) can black beans, drained and rinsed
- 1 jalapeño, seeded and minced
- 1 red bell pepper, diced
- 1/2 avocado, diced
- 1/2 red onion, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup frozen corn
- Juice of 1 lime
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
In a large bowl, combine the beans, jalapeño, bell pepper, avocado, red onion, cilantro, corn, lime juice, and garlic. Gently mix and add salt and black pepper to taste.
Marinate at room temperature for 30 minutes to 1 hour and serve.
I really liked the way this tasted–it’s nice when a dish is both healthy and yummy, isn’t it? Do you have a favorite healthy snack that you like to make?