Oh Summer (if you’re rocking the southern hemisphere) – thou art so delicious. Metaphorically and literally. The sun is warm, the clouds are fluffy and the foods are waiting to be eaten.
These holidays, indulgence doesn’t have to necessarily be a cheat y’know? We’re all about smashing delicious, but healthy foods. In all honesty my training OCD outweighs the struggle against eating everything in sight (and that’s a pretty big struggle i’ll be honest).
So we’re giving you some great options that we’ve scouted out today for Soups, Salads and Desserts that wont break the body bank and will still let you drift away on a tantalising taste tempest……so much alliteration.
Link to 20 great Soups to suit any palette – in a handy little slideshow format. Below is an example of a quick smash together of liquid awesome.
Easy Noodle Bowl
2 x 14 1/2 ounce cans reduced-sodium chicken broth
1 cup water
12 ounces skinless, boneless chicken breast halves
- 8 ounces fresh sugar snap pea pods
1 cup thinly bias-sliced carrots (2 medium)
- 6 Ounces Asian noodles or soba noodles (buckwheat noodles)
- 2 Tablespoons reduced-sodium soy sauce
- 1 Red or green fresh jalapeno chile pepper, thinly sliced and seeded*
Crushed red pepper (optional)
- Snipped fresh parsley (optional)
- In a large saucepan bring broth and the water to boiling. Meanwhile, very thinly slice chicken. Cut any large snap peas in half; set aside.
- Add chicken, carrots, noodles, soy sauce, and jalapeno pepper to boiling broth mixture. Cover and cook over medium heat about 7 minutes or until chicken is no longer pink and noodles are tender. Stir in snap peas; cook, covered, about 3 minutes more or just until peas are tender.
- Ladle soup into bowls. If desired, sprinkle with crushed red pepper and parsley.
So maybe you’re looking for something a bit more solid? Okay we can do that too. These are light, filling and will still let you hit the waves later on without feeling like there’s an anchor in the stomach. One particularly enticing little goodie below.
4 corn cobs, husks and silk removed
- 2 (125g each) chorizo sausages, sliced
- 1 medium green capsicum, finely chopped
- 1 medium avocado, chopped
- 100g baby roma tomatoes, halved
- 1/2 cup fresh coriander leaves, chopped
- 2 tablespoons lime juice
Place corn on a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) for 4 minutes.
Heat barbecue plate on medium heat. Cook corn, turning, for 8 to 10 minutes or until browned. Transfer to a plate. Set aside for 2 minutes to cool slightly. Add chorizo to barbecue plate. Cook, turning, for 2 minutes or until browned all over. Remove.
When corn is cool enough to handle, use a sharp knife to slice kernels from cob. Place corn kernels, chorizo, capsicum, avocado, tomato, coriander and lime juice in a bowl. Season with salt and pepper. Toss to combine. Serve.
So once you’re done with the main, what then you ask? The taste-buds are still calling for a little stimulation. Well, whilst you’re sitting outside enjoying the glorious evening – give these wonders a spin.
1/2 cup caster sugar
1.2kg seedless watermelon, rind removed, roughly chopped (see note)
2 teaspoons lime juice
Place sugar and 1 cup cold water in a medium heavy-based saucepan over low heat. Cook, stirring, for 4 minutes or until sugar is dissolved. Increase heat to high. Add watermelon. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes. Remove from heat. Stand for 10 minutes.
Place watermelon mixture in a food processor. Process until smooth. Strain into a large jug. Discard solids. Stir in lime juice. Pour mixture into an 18cm x 28cm (base) slice pan. Freeze for 3 hours or until just beginning to freeze. Using a fork, flake mixture to break up ice crystals starting to form. Cover with plastic wrap, then foil. Freeze for 4 hours, flaking mixture every 1 hour, or until completely frozen. Serve.
Bring It On!
Oh yes………This summer, this Christmas….is going to be one healthy, wealthy and wise series of YUM!!!!
Enjoy 🙂 – we will be.