March 29, 2024

Low-Card Summer Treats

Posted on June 1, 2016 by in A Gracious Plenty

Aug2015SunshiningWWhether hitting the road for a vacation, enjoying the great outdoors and warm weather or simply spending time with family and friends, your summer schedule is likely anything but slow. An on-the-go summer lifestyle requires energy, and portable meals. In-season ingredients are keys to a healthy eating strategy that can power you through the season.

You can start by identifying foods that will keep you satisfied and energetic – and foods that are low in carbohydrates are a perfect fit. These recipes show how deliciously simple it can be to enjoy low-carb eating with fresh fruits and vegetables, such as blackberries, cucumber and avocado, in flavorful salads and refreshing beverages – perfect for a break on a busy summer day!

Crab and Avocado Salad Prep time: 20 minutes. Servings: 4

Jun2016Gracious23 tablespoons mayonnaise

2 tablespoons fresh lime juice

1 teaspoon cumin

1/2 teaspoon paprika

16 ounces canned crab

2 medium (7 1/2-8 inches) stalks celery, diced

salt

freshly ground black pepper

1 avocado, skinned, seeded and cubed

3 cups chopped watercress

In large bowl, mix mayonnaise, lime juice, cumin and paprika. Add crab meat and diced celery. Mix well; add salt and freshly ground black pepper, to taste. Gently stir in avocado cubes. Divide watercress on four plates; top with salad.

Almond-Pineapple Smoothie Prep time: 5 minutes. Servings: 1

1/2 cup (8 ounces) plain yogurtJun2016Gracious3

2 1/2 ounces fresh pineapple

20 whole blanched and slivered almonds

1/2 cup unsweetened almond milk

In blender, combine yogurt, pineapple, almonds and almond milk and puree until smooth and creamy. 

(Note: Other low-carb fruits or nuts can be substituted for pineapple and/or almonds.)

Courtesy: Family Features. Source: atkins.com. Photos courtesy of Getty Images

Blackberry Spinach Salad with Goat Cheese Medallions

Prep time: 20 minutes. Cook time: 10 minutes. Servings: 6

1 large eggBlackberry Spinach Salad

1 ounce soft goat cheese

1/4 cup halved pecans

1/4 medium sliced (1/8-inch thick) red onions

2 tablespoons extra-virgin olive oil

3/4 teaspoon cinnamon

1 tablespoon xylitol

12 ounces blackberries, divided

1 1/3 tablespoons balsamic vinegar

salt

black pepper

9 cups baby spinach

30 cherry tomatoes

Heat oven to 350 F. In small, shallow bowl, whisk egg. Cut goat cheese into 12 1/2-inch rounds or roll into 12 equal balls and flatten. Dip each round into egg mixture and then roll in pecans, pressing them into cheese, if necessary.

Place rounds onto sheet pan and bake 10 minutes, or sauté in pan over medium-high heat, about 5 minutes per side. Remove from oven or pan and allow to cool slightly.

In sauté pan over medium heat, cook onion in oil with ground cinnamon and granular sugar substitute, about 3 minutes. Add 6 ounces of blackberries and smash each with a fork. Cook 3-4 minutes then add balsamic vinegar and season with salt and black pepper.

Cook another 2 minutes, remove from heat and allow to cool. Dressing can be used warm or cooled further. Add lemon juice or water if thinner consistency is desired.

Combine spinach, tomatoes and remaining blackberries. Toss with half of the dressing then place goat cheese medallions on top. Serve with remaining dressing on the side.

Tags:

Leave a Reply

Please fill the required box or you can’t comment at all. Please use kind words. Your e-mail address will not be published.

Gravatar is supported.

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>