Cucumber Caprese Salad

This recipe came from Fitsugar.com

Recipe For Cucumber Caprese Salad
original recipe

Ingredients

2 cucumbers
1 pint cherry or grape tomatoes (about 30)
2 tablespoons chopped fresh basil
1 cup fresh mozzarella (I like to use the little balls)
1 avocado
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste

Directions

1. Wash the cucumbers and dry them off. Cut into 1/4-inch slices, then cut those in quarters so you're left with triangular-shaped cucumber pieces.
2. Wash and dry the tomatoes. Cut them in quarters.
3. Dice the avocado.
4. Place the cukes, tomatoes, avocado, basil, and mozzarella in a bowl. Pour on the oil, vinegar, garlic powder, and salt and pepper. Mix thoroughly.
5. Tastes best if served immediately.

Serves four.

Serving Size	1/4 of the salad
Calories	236
Total Fat	16.8 g
Sat. Fat	5.2 g
Cholesterol	15 mg
Sodium	234 mg
Carbs	14.4 g
Fiber	5.1 g
Sugars	5.2 g
Protein	10.1 g

Roasted Summer Squash

I found this recipe on Pinterest. It's from The Gracious Pantry and it looks delicious.

I love roasted vegetables and this one is quick and easy. Nobody likes to turn on the oven in the summer and this could be done on the BBQ grill but I've never tried it.

My two favorites are zucchini and yellow squash. Roast and serve them

Here’s how I prepare them:

Clean Eating Roasted Summer Squash

(Makes approximately 6 servings)

Please note that measurements for this recipe are approximate. Feel free to adjust amounts to your liking.

Ingredients

4 large zucchini

2 large yellow squash

2 tsp. Garlic powder

1/2 tsp. Pepper

Olive oil – In an oil sprayer

1/8 cup parmesan cheese

Directions

Preheat oven to 350 degrees F.

Step 1 – Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.

Step 2 – Spray a cookie sheet with a light coat of olive oil.

Step 3 – Line up your squash slices like little soldiers. Don’t worry about leaving any space between them. They’ll cook just fine scrunched together.

Step 5 – Spray a very light coat of olive oil over the top of your squash.

Step 6 – Sprinkle your spices, including the parmesan over your squash.

Step 7 – Bake for approximately 30-45 minutes, or until they have a very light golden hue to them, and you can easily push a fork through them.

Step 8 – Allow to cool slightly and serve!

Eat and Enjoy!

Nutritional Content

(1 serving = 1/6 of the entire recipe)

Calories: 77

Total Fat: 3 gm

Saturated Fats: 1 gm

Trans Fats: 0 gm

Cholesterol: 2 gm

Sodium: 56 mg

Carbohydrates: 12 gm

Dietary fiber: 4 gm

Sugars: 6 gm

Protein: 5 gm

Estimated Glycemic Load: 6

Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.

Munchkin Helpers:

If you have little ones, here’s how they can help (With close supervision, of course).

The kiddos LOVE to line up the squash on the cookie sheet. They can also help sprinkle on the spices.

Caution: Any time a child is in the kitchen, they will require close supervision. Munchkin Helpers suggestions should be applied with common sense to your own child, taking their own capabilities into account. Do not assume that because it says here that your child can do something, that they can, in fact do it. Please use common sense when in the kitchen with your child(ren).

Tuna Swiss Melt

Another great recipe from Andrea Nolte & Clean Living Recipes.

 Tuna Swiss Melt

6 oz. can tuna in water

3 Tbsp. celery, diced

3 Tbsp. red onion, diced

2 Tbsp. carrots, diced

2 Tbsp. tomato, diced

2 Tbsp. apple, diced

1/3 c. nonfat Greek yogurt

1½ tsp. white wine vinegar

½ tsp. dried oregano

¼ tsp. parsley flakes

1/8 tsp. pepper

2 slices Ezekial Bread

2 slices tomato

2 (1 oz.) slices reduced fat Swiss cheese

Stir together first 11 ingredients in a medium bowl until well combined.

Divide tuna salad equally among both slices of bread. Top each with 1 slice tomato and 1 slice cheese. Broil topped bread halves for 5 – 10 minutes or until lightly browned. Makes 2 servings.

Welcome to 4 Your Health

Welcome to 4 Your Health. A new blog where I'll share healthy recipes and tips that I find around the web. Here's the first recipe. Thank you Andrea Nolte of Clean Living Recipes. I hope you enjoy it.

Berry Coconut Bites
3 cups unsweetened shredded coconut
1 16 oz bag of unsweetened frozen blueberries
2 egg whites [not whipped, separated over the mixing bowl]
1 tsp. vanilla extract
1/4 tsp. almond extract

Preheat oven to 300 degrees.

In a small saucepan thaw the frozen blueberries and bring to
a boil over medium heat. Stir constantly until the liquid reduces
by a quarter and is fairly thick but not syrupy. In a medium
mixing bowl pour the coconut and berries together. Add vanilla
and almond extracts and stir to combine well. Then add egg whites
and stir to combine. Place tablespoon amounts on well greased
cookie sheets and bake until dry and slightly brown on top, about
10-15 minutes. Roll in additional coconut if desired.

Here's a recipe ingredient calculator that you can use to get nutritional values for your recipes.

Recipe Calculator

  `````````````````````````````````````````````````````````````````````````````````````````````````````````````````````