Celebrating the Fruits of Summer

I got so excited at the grocery store this week to see the stone fruits!
Summer is definitely in the air

Summer is my favorite season. It may be partly because my birthday comes in mid-July, and I always look forward to celebrating another year. This one will be #65. I am very proud of the person I have become, as I truly have gotten better and stronger with age. I am definitely a classic late bloomer. The other reason summer is my favorite season is the fruit we get to enjoy. Stone fruits, watermelon, strawberries, cherries, to name a few. YUM!

Don’t avoid fruit because of the sugar content. The fiber in fruit minimizes the effect they have on blood sugar levels. In addition, fruit contains antioxidants, raises your potassium levels, fight disease and inflammation, and helps to control blood sugar. If carbs are a concern for you, low sugar fruits include raspberries, strawberries, blackberries, watermelon, and grapefruit.

Fruit is a nutritious way to satisfy your sweet tooth. In my WW workshop we always talk about non scale goals. I need a little something sweet after dinner. Summer is the perfect time for me to achieve my goal of eating fruit instead of processed products made with sugar substitutes. Or at least to make my desserts fruit forward. I do enjoy baking, so you may see a banana bread or peach & berry crisp sometime soon….

Ready to eat. Here is what is in my fridge right now

For some reason, I got a hankering this week for a fresh broccoli salad. Probably something I saw while perusing Pinterest. I read many recipes for “light” broccoli salads. Mine is a compilation of the best 2 I found online. Here are the links to those 2 recipes:

https://www.washingtonpost.com/lifestyle/food/lighter-and-brighter-this-broccoli-salad-delivers-on-flavor/2019/06/13/076c74d0-8b8f-11e9-adf3-f70f78c156e8_story.html?utm_term=.d860d7ce619c

https://www.slenderkitchen.com/recipe/skinny-broccoli-salad

Here is what I did – I don’t like raw broccoli, so I blanched 6 oz of fresh florets in boiling salted water for about 4 minutes, then placed them in an ice bath to stop the cooking. This keeps them crisp, and bright green. I combined them with about a cup of diced red onion, about a cup of halved red grapes, 1/4 cup of slivered toasted almonds, and 3 rashers of turkey bacon, diced. The dressing is made of 1/4 cup each of plain non-fat Greek yogurt and light sour cream. For sweetness I chose a squeeze of honey. Maybe a quarter of a teaspoon. I did not measure it, but I did taste it, and it was plenty for me. If you want it sweeter, by all means use more. And again, remember, I used a combination of ingredients I already had in the house, and ingredients I love. That’s why I posted the links to the other 2 recipes, so you can do what makes you happy.

My broccoli salad ingredients (not shown are the diced red onions I added)
Fresh, Creamy Broccoli Salad

I roasted the rest of my broccoli florets with rainbow baby carrots for my veggie snack bag this week. Those will be great dipped in hummus. I roasted the veggies at 400 degrees for 30 minutes. I did not turn them mid way, but you may want to.

Roasted broccoli and rainbow baby carrots veggie snack bag

And I have a plan for some of my watermelon – not gonna lie. I did not come up with this on my own. Last week at my local Trader Joe’s that had a table set up with slices of fresh watermelon sprinkled with their Chili Lime Seasoning Blend. I had tried that blend before on veggies with lime, but never on fruit. Man, it was good! I recommend you give it a try.

Even though I’m still working from home, I did a little breakfast prep this week. I needed to use up my carton of liquid egg whites. I made an egg white veggie fritatta with spinach, roasted red peppers, and red onions. I plan to make them into little sandwiches using my left over cooked turkey bacon on 100 calorie multi grain English muffins or Ole Whole Wheat Tortilla Wraps. I combined 2 cups egg whites with the veggies (I just seasoned them with fresh ground black pepper, since I knew I’d be eating this with the turkey bacon, which has plenty of salt). I baked this in a small square pan that I sprayed with a little canola oil spray for 20 minutes at 375 degrees.

Easy breakfast prep: Egg white veggie fritatta
Use on a sandwich, as is, or roll in an Ole Tortilla wrap
I’m going to pair this with my left over cooked turkey bacon

Wishing you all a great week! Please join the conversation, and send me your comments, critiques, and tips.

Find me on social media:

Facebook: https://www.facebook.com/marshaleeg54/

Instagram: https://www.instagram.com/marshaleeg/

Pinterest: https://www.pinterest.com/marshaleeg/

3 thoughts on “Celebrating the Fruits of Summer

  1. All looks good. Kudos to you for being prepared. Have a great week.

    Marcy Ellenbogen Consultrepreneur/Integrated Media Buyer 818.469.2766 http://www.oreyo.com

    On Sun, Jun 16, 2019, 3:10 PM Confessions of a Baby Boomer Mermaid wrote:

    > marshaleeg posted: ” I got so excited at the grocery store this week to > see the stone fruits! Summer is definitely in the air Summer is my favorite > season. It may be partly because my birthday comes in mid-July, and I > always look forward to celebrating another year. This ” >

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s