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Tomato-Cucumber Salad with Parsley and Mint

Tomato-Cucumber Salad with Parsley and Mint
Prep Time
15 minutes
Number of Servings
4
Ingredients
  • 4 medium ripe tomatoes, seeded and chopped
  • [q:1/2] medium cucumber, peeled, seeded, and chopped
  • [q:1/3] cup diced red onion
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp fresh mint, chopped
  • 1 Tbsp red wine vinegar
  • 2 tsp olive oil
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
Directions
  1. In large bowl, combine tomatoes, cucumber, red onion, parsley, and mint.
  2. In small bowl, whisk together vinegar, oil, and mustard. Add to tomato mixture and toss to coat.
  3. Season to taste with salt and black pepper. Serve chilled or at room temperature.
Nutrition Info
49 Calories, 2 g Protein, 6 g Carbohydrates, 2 g Fiber, 3 g Total fat (2 g mono), 65 mg Sodium. [nutrition:2] vitamin C.

Exotic Iced Teas

Exotic Iced Teas
Directions

Iced Tea Cubes for Added Flavor

Teas also make great ice cubes. Added as a clever twist to iced tea, sparkling water, lemonade, a cocktail, or as an icy refreshing freezer pop, they prevent melting cubes from diluting the beverage. To make, just brew tea with twice the usual number of tea bags, then pour the steeped tea into ice cube trays to freeze. Try the following combinations or use them as jumping-off points for your own concoctions made with your own favorites.

Delicious Iced Tea and Flavored Ice Cube Combinations

Whole Leaf Organics Chamomile Citrus Tea 

Whole Leaf Organics Chamomile Citrus Tea – Bright citrus with soothing chamomile make a soothing, caffeine-free summertime option.

Cubing Tip:

Add lemon or orange zest to the tea before pouring into trays.


Gourmet Mango Ceylon with Vanilla

Gourmet Mango Ceylon with Vanilla – This tropical tea is a great choice to revitalize throughout the day.

Cubing Tip:

Add a piece of diced mango to each cube when in the tray before freezing.


Gourmet Northwest Blackberry

Gourmet Northwest Blackberry – Herbs, flowers, and berries are infused with the essence of blackberry. Chilled, it’s perfect for long afternoons and great for kids since it’s caffeine- free. 

Cubing Tip: 

Add a fresh or frozen berry to each cube in the tray before freezing.


Original and Decaf Earl Grey

Original and Decaf Earl Grey – Oil from organic bergamot oranges, grown on family farms in the south of Italy, gives this classic tea its unique flavor. Cool it down for a sophisticated twist on traditional iced tea.

Cubing Tip: 

Add a small slice of orange to each cube when in the tray before freezing.


Original Green Moroccan Mint

Original Green Moroccan Mint – Serve it iced to friends and family on a warm day.

Cubing Tip: 

Add a mint leaf to each cube when in the tray before freezing.


Masala Chai (Black Tea)

Masala Chai (Black tea) – Spice things up: This tea blends perfectly with milk and sweetener for an authentic chai, served over ice as an alternative to iced coffee.

Cubing Tip:

Add milk or cream to the tea before pouring into trays.

3 Sauces for Grilled Salmon

3 Sauces for Grilled Salmon
Ingredients

Mediterranean Tzatziki Sauce

  • 1 cup low-fat, plain yogurt
  • 1 cucumber, peeled, seeded, and finely diced
  • 2 cloves garlic, minced
  • 1 tsp chopped fresh oregano
  • 1 tsp grated lemon zest

Mustard-Dill Slather

  • [q:1/2] cup Dijon mustard
  • [q:1/2] cup mayonnaise
  • 1 clove minced garlic
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp lemon juice

Coconut-Curry Sauce

  • 1 cups canned coconut milk
  • [q:1/2] cup peanut butter
  • 2 tsp red curry paste
  • 2 tsp fresh lime juice
  • [q:1/4] cup chopped fresh cilantro
Directions

Mediterranean Tzatziki Sauce and Mustard-Dill Slather

  1. Combine all ingredients.

For Coconut-Curry Sauce

  1. Stir over medium heat until thick and well blended.

Blackberry-Honey Frozen Yogurt Pops

Blackberry-Honey Frozen Yogurt Pops
Prep Time
15 minutes + Freeze time
Number of Servings
12
Ingredients
  • 3 cups whole-milk yogurt
  • 2 cups fresh blackberries, divided
  • [q:1/3] cup honey
  • 2 Tbsp finely chopped fresh basil (optional)
Directions
  1. Making the iced pops: Add yogurt, 1 cup of the blackberries, honey, and basil, if you are using it, to a blender. Blend until everything has turned purple and has a smooth texture.
  2. Filling the molds: Plop a whole blackberry into a frozen pop mold. Pour a bit of the yogurt mixture into the mold. Plop in another blackberry and more of the mixture. Repeat until mold is three-fourths full. Repeat with remaining molds.
  3. Freeze until treats are frozen through, about 1 hour.
Nutrition Info
76 Calories, 2.5 g Protein, 13 g Carbohydrates, 1 g Fiber, 2 g Total fat, 29 mg Sodium

Grilled Chicken & Veggies with Avocado Salsa

Grilled Chicken & Veggies with Avocado Salsa
Prep Time
35 minutes
Number of Servings
4
Ingredients
  • 4 medium skinless, boneless chicken breast halves ([q:1 1/2] lb)
  • [q:3/4] tsp salt, divided
  • [q:1/4] tsp ground black pepper, divided
  • 1 to 2 limes
  • 2 Tbsp olive oil
  • 2 large tomatoes (10 to 12 oz each), cut crosswise into [q:1/2] inch thick slices
  • 2 red, orange, and/or yellow peppers, each cut into quarters
  • 1 ripe avocado, cut into [q:1/2] inch chunks
  • 1 cup chopped jicama (10 to 12 oz)
  • [q:1/4] cup loosely packed fresh cilantro leaves, chopped, plus additional leaves for garnish
  • [q:1/8] tsp cayenne (ground red) pepper
Directions
  1. Preheat large ridged grill pan or prepare outdoor grill for direct grilling over medium heat.
  2. Pound chicken to an even [q:1/2] inch thickness. Season with [q:1/4] teaspoon of the salt and [q:1/8] teaspoon of the pepper.
  3. From limes, grate [q:1 1/2] teaspoons of peel and squeeze 3 tablespoons of juice. In a small bowl, combine peel, 1 tablespoon juice, oil, [q:1/4] teaspoon salt, and remaining [q:1/8] teaspoon pepper.
  4. Brush tomatoes and peppers with oil mixture and place on hot grill pan on rack. Place chicken on pan or rack. Cook chicken and vegetables 8 to 9 minutes, turning over once. Vegetables should be browned and tender. Chicken breasts should be browned on both sides and no longer pink throughout; instant-read thermometer inserted horizontally into thickest part should register 165°.
  5. While vegetables and chicken are grilling, in medium bowl, stir together avocado, jicama, cilantro, cayenne, and remaining [q:1/4] teaspoons salt and 2 tablespoons lime juice. (Makes [q:2 1/2] cups salsa.)
  6. Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.
Nutrition Info
330 Calories, 20 g Protein, 15 g Carbohydrates, 7 g Fiber, 20 g Total fat, 435 mg Sodium. [nutrition:2] Vitamin C, Niacin, and Vitamins A, B6 & K