Healthy and Interesting Summer Salads!

Salads are the perfect light and healthy dish for the warmer weather, but it doesn't just have to be limp lettuce with the usual olive oil dressing so read on for more exciting ideas..

ingredients:

For the salad:

8 ounces pasta (I used Rotini)
1 (15 oz) can black beans, drained and rinsed
1 cup grape tomatoes
1/2 cup diced red bell pepper
1/2 cup diced orange or yellow bell pepper
1/2 cup diced red onion
1/2 cup sweet corn (can use frozen corn)
1 large avocado, peeled, seeded, and diced
Salt and pepper, to taste
1 lime, for juicing over the salad
1/4 cup chopped cilantro

For the Creamy Avocado Dressing:

2 ripe avocados, peeled and seeded
3 tablespoons plain Greek yogurt (I use Chobani)
1/2 cup low-fat buttermilk
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onion
1 small jalapeño pepper, chopped and seeds removed
2-3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste

directions:

1. Bring a large pot of water to a boil. Salt the water and stir in the pasta. Cook until al dente. Rinse with cold water and set aside.

2. While the pasta is cooking, make the Creamy Avocado Dressing. Combine all of the dressing ingredients in a blender or food processor and blend until smooth.

3. In a large bowl, combine pasta, black beans, tomatoes, peppers, red onion, corn, and chopped avocado. Pour dressing over pasta salad and stir until salad is well coated. Season with salt and pepper. Squeeze fresh lime juice over the salad, so the avocados don't brown. Garnish with chopped cilantro and serve at room temperature or chilled.

Note-you may have leftover dressing, depending on how "dressed" you like your pasta salad. If the dressing is too thick, add more buttermilk.

ngredients:

2 cups water
1 cup quinoa
Pinch of salt
1 cup grape tomatoes, halved
1 cup chopped cucumber
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
Salt and freshly ground black pepper, to taste

To make the dressing:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano

directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese.

3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.

ingredients:

For the Dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic, minced
1 tablespoon finely chopped fresh basil
Salt and freshly ground black pepper, to taste

For the salad:

2 cups water
1 cup quinoa
1/2 teaspoon salt
2 teaspoons olive oil
1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
Salt and freshly ground black pepper, to taste
1/4 cup chopped basil

directions:

1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.

2. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

3. While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.

4. In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in the fresh basil and serve.

recipes from http://www.twopeasandtheirpod.com/20-summer-salad-recipes/ 

Tips for a flatter stomach!

Summer's here and so are the holidays, tan lines and bikinis..

But is your body confidence holding you back from wearing that dream swimsuit you've been saving all winter?

Check out the vid below for some fool proof tips on toning that tummy..

World Cup Fever - Bright and Beautiful Fruity Recipes!

Check out these delicious fruity recipes, all inspired by the beauties of vibrant Brazil!

Fresh Fruit Breackfast

Ingredients

2 cups plain yogurt

2 tablespoons good honey

1/2 teaspoon pure vanilla extract

Seeds scraped from 1/2 vanilla bean, optional

1/2 orange, juiced

1 banana, sliced

1/2 pint fresh blueberries

1/2 pint fresh raspberries

Directions

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

Fruity Honey Salad

Ingredients
1/3 cup honey
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans

Directions
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.

Frozen Fruit Smoothie

Ingredients
1 frozen banana, peeled and sliced
2 cups frozen strawberries, raspberries, or cherries
1 cup milk
1/2 cup plain or vanilla yogurt
1/2 cup freshly squeezed orange juice
2 to 3 tablespoons honey or to taste


Directions
Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

Recipes c/o - http://www.foodnetwork.com/recipes/food-network-kitchens/

World Cup Fever - Quick Football Drills!

World Cup getting you in the football spirit but don't know where to start? 

Maybe trying to get the kids to go outside more but don't know how to persuade them?

These easy and fast football drills may be the answer, great for burning calories, improving agility and getting you moving without breaking too much of a sweat!

Healthy Cocktail Recipes!

Cutting the calories doesn't mean you have to completely cut these tasty summery treats from your life!

Faux-jito:
For one serving, you’ll need: three or four mint leaves, a lime wedge, 1 oz. white rum, diet lemon-lime soda (such as Sprite Zero, Diet Sierra Mist, or Diet 7-Up), ice, and sugar (just for the rim of the glass!).

To prepare: Muddle mint leaves with white rum and the juice from lime wedge (1/8 of the lime). Muddling is done by lightly crushing the mint (just until the leaves bruise) using a mortar and pestle or whatever you have on hand. Just don't shred the mint!

Run the squeezed lime wedge around the rim of the glass, and then dip the top of the glass in a shallow plate of granulated sugar to coat the rim. Pour the muddled mixture into your glass, fill with crushed ice, and top off with the diet soda

Vodka Lemonade:

Using a juicer, blend one cucumber, two celery stalks, one head of romaine lettuce, one lemon, one small piece of fresh ginger, and two green apples. Then, add vodka to taste.

Raspberry Lemonade Martini:

To prepare: Mix one shot of vodka, one shot of Triple Sec (leave this out if you’re on a tighter calorie budget), and Tropicana Trop50 Raspberry Lemonade (to fill the martini glass). Shake it all with ice and pour it into a chilled martini glass. Add a twist of lemon and voila!

Cape Codder:

Pour 1 shot of vodka and 2 shots cranberry juice (100 percent juice, no sugar added) over ice. Add 2 shots seltzer water, stir, and garnish with a lime wedge.

Jack Sparrow:

In an 8-ounce glass with ice, combine 1 shot coconut rum and the juice of 1 lime. Fill the rest of the glass withginger ale (about ¾ cup). Garnish with a slice of lime.

http://www.shape.com/healthy-eating/healthy-drinks/11-new-healthy-cocktail-recipes

http://greatist.com/health/60-healthier-drinks-boozing

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