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3 Great Summer Recipes

Sunrise Smoothie

Ingredients:
1 cup organic frozen mixed berries

1 frozen banana
1 orange, peeled and segmented
4 - 6oz Vanilla Greek Yogurt 

Directions:
Combine ingredients in blender and blend until smooth.



Triple-Berry Salad

Ingredients
9oz baby spinach, torn

1 cup sliced strawberries
1 cup raspberries
1 cup blueberries
1/2 cup sliced almonds, toasted
1/3 cup chopped basil
1 avocado, chopped
4oz goat cheese

Directions:
Divide baby spinach between plates then top with berries, almonds, basil and chopped avocado. Crumble goat cheese on top then dress with salad dressing. I recommend strawberry balsamic vinegar, but any olive-oil based vinaigrette would be fantastic.



Spicy Zucchini Chips

Ingredients:
4 large zucchini, evenly sliced 1/8 inch thick
2 tablespoons olive oil
Salt
½ teaspoon Hot Smoked Paprika (optional)
½ teaspoon Cumin (optional)

Directions:

  1. Slice the zucchini as thinly as possible.  Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.
  2. Preheat the oven to 235 degrees F. (Preheat two ovens if you have them to fit more in at once.) Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil. Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then, lightly brush the top of the zuchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.

  3. Bake for 1 1/2 - 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.


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