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Summer Recipes (Perfect for 4th of July)

Keeping our minds and bodies healthy and happy is not only about what we do in the studio but what we fuel our bodies with! Balance is key in everything we do and enjoying some healthy recipes is the perfect way to enjoy our summer while nourishing our bodies. There is certainly no reason to not enjoy delicious foods and drinks with family and friends this summer and this inspiration will help you do just that! This summer meal is perfect to have with your family, to make for a dinner with friends or even for a 4th of July party this weekend(especially the cocktail/mocktail at the end)!


Our Summer Menu:



Appetizer:

🥒 Caprese Cucumber Bites

🧀 Ingredients:

  • 1 large cucumber, sliced into thick rounds

  • 1/2 cup cherry tomatoes, halved

  • 1/3 cup fresh mozzarella balls (bocconcini or ciliegine), halved

  • Fresh basil leaves, torn or whole

  • 1–2 tablespoons balsamic glaze or reduction

  • Salt and pepper to taste

  • Optional: drizzle of extra virgin olive oil

🍴 Instructions:

  1. Assemble each bite:Top each cucumber slice with a basil leaf, half a mozzarella ball, and half a cherry tomato (cut side up).

  2. Secure with toothpicks if serving on a tray.

  3. Drizzle lightly with balsamic glaze and a touch of olive oil (optional).

  4. Season with a little salt and pepper.

  5. Serve chilled as a refreshing, low-carb bite!


Entree

🌮 Grilled Shrimp Tacos with Mango Salsa

🦐 For the Shrimp:

  • 1 lb large shrimp, peeled and deveined

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon garlic powder

  • Juice of 1 lime

  • Salt and pepper to taste

🥭 For the Mango Salsa:

  • 1 ripe mango, diced

  • 1/4 cup red onion, finely chopped

  • 1/2 red bell pepper, diced

  • 1 small jalapeño, seeded and minced (optional)

  • Juice of 1 lime

  • 2 tablespoons fresh cilantro, chopped

  • Salt to taste

🌮 To Serve:

  • Corn or flour tortillas (small, street taco size)

  • Optional toppings: shredded cabbage, avocado slices, Greek yogurt or sour cream, hot sauce, crumbled cotija cheese, lime wedges

🔥 Instructions:

1. Marinate the Shrimp

In a bowl, combine shrimp, olive oil, lime juice, and spices. Toss to coat. Let marinate for 15–30 minutes in the fridge.

2. Make the Mango Salsa

In a medium bowl, mix all salsa ingredients. Taste and adjust lime juice or salt. Chill until ready to use.

3. Grill the Shrimp

Preheat grill or grill pan to medium-high. Thread shrimp onto skewers or place directly on the grill. Cook for 2–3 minutes per side until pink and lightly charred.

4. Warm the Tortillas

Heat tortillas in a dry skillet or directly on the grill until warm and slightly charred.

5. Assemble the Tacos

Add grilled shrimp to tortillas. Top with mango salsa and any extras like shredded cabbage, avocado, or a drizzle of Greek yogurt.




Dessert:

 🍓 Healthy Strawberry Shortcake (Lightened-Up Version)

🥣 Ingredients:

For the Shortcakes (makes ~6 small servings):

  • 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 2 tablespoons coconut sugar or maple sugar (or brown sugar)

  • 1/4 cup cold coconut oil or unsalted butter

  • 3/4 cup unsweetened almond milk (or low-fat milk)

  • 1/2 teaspoon vanilla extract

For the Strawberries:

  • 2 cups fresh strawberries, sliced

  • 1–2 teaspoons maple syrup or honey

  • 1/2 teaspoon lemon juice (optional)

For the Whipped Topping:

  • 1/2 cup plain Greek yogurt (or coconut whipped cream)

  • 1 teaspoon honey or maple syrup

  • 1/2 teaspoon vanilla extract

👩‍🍳 Instructions:

1. Prep the Strawberries

  • Toss sliced strawberries with maple syrup and lemon juice.

  • Let sit at room temperature while you make the shortcakes (they’ll become juicy and sweet).

2. Make the Shortcakes

  • Preheat oven to 400°F (200°C).

  • In a bowl, mix flour, baking powder, salt, and sugar.

  • Cut in cold coconut oil/butter with a fork until crumbly.

  • Add almond milk and vanilla, stir until just combined (don’t overmix).

  • Drop spoonfuls of dough onto a baking sheet lined with parchment paper (like rustic biscuits).

  • Bake for 12–15 minutes, until golden brown. Cool slightly.

3. Make the Yogurt Whipped Topping

  • Mix Greek yogurt, vanilla, and sweetener until smooth. Chill if not serving right away.

4. Assemble

  • Slice shortcakes in half horizontally.

  • Layer bottom with strawberries and yogurt topping.

  • Add top of the shortcake, and spoon extra strawberries and cream over the top.


Drink:

Summer Margarita Cocktail/Mocktail

 Ingredients:

  • 1 1/2 oz silver tequila (OPTIONAL)

  • 1 oz fresh lime juice (about 1 lime)

  • 1/2 oz fresh orange juice (or a splash of fresh-squeezed grapefruit for a twist)

  • 1/2–1 teaspoon agave nectar or a few drops of liquid stevia (adjust to taste)

  • Ice

  • Optional: sea salt or Tajín for the rim, lime wedge for garnish

🍸 Instructions:

  1. Rim the glass (optional): Rub a lime wedge around the rim and dip in coarse salt or Tajín.

  2. Mix: In a shaker, combine tequila, lime juice, orange juice, and agave or stevia with ice. Shake well.

  3. Serve: Strain into a glass over fresh ice. Garnish with a lime wedge.

 
 
 

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