These no-cook dinners will keep you cool
Excerpts from an article by ROSEMARY BLACK June 10th 2008
If you'd like to stay cool as a cucumber in your kitchen, eat more fruits and veggies that are often 80% or more water. That's the word on how to stay healthy and hydrated in the heat from nutrition experts, who advise eating small meals and plenty of produce.
If you'd like to stay cool as a cucumber in your kitchen, eat more fruits and veggies that are often 80% or more water. That's the word on how to stay healthy and hydrated in the heat from nutrition experts, who advise eating small meals and plenty of produce.
When people are hot, small meals are better. Among the easiest no-cook meals of all is to toss a salad says Caroline Bohl, RD, a supervisor in nutrition services at New York Presbyterian Hospital.
Though ice cream's not a great beat-the-heat option due to its high fat content, you can still make a great smoothie with ice, fruit juice and fruit. Try something new like papayas in your smoothie. For a cool desert add a fat-free sorbet to the smoothie (blogger note: lime sorbet and papayas are a treat).
Here are a couple of no-cook recipes to make your summertime cooking easy.
Caribbean Fruit Salad
Serves 4
4 tablespoons prepared vinaigrette dressing
4 tablespoons honey-Dijon mustard
4 tablespoons plain yogurt
1 1/2 pounds cooked shrimp (peeled and de-veined)
1 solo papaya, peeled and diced
1 avocado, peeled, pitted and diced (blogger note: make it a SlimCado avocado for 50% less fat and 35% fewer calories*)
1 large package salad greens
In large bowl, mix the vinaigrette, mustard and yogurt. Whisk to combine. Add the shrimp, papaya and avocado. Toss and refrigerate for 1 hour. Mount salad greens on 4 plates. Divide shrimp mixture among the plates and serve.
Tuna Boats
Serves 4
3 (6-ounce) cans oil-packed white tuna, drained and flaked
Tuna Boats
Serves 4
3 (6-ounce) cans oil-packed white tuna, drained and flaked
1/2 cup chopped celery
3 scallions, chopped
3 tablespoons chopped fresh parsley
Salt and pepper to taste
Mayonnaise to moisten
4 large club rolls, halved and hollowed out (blogger note: this recipe makes tuna sandwiches, make real tuna boats by cutting - your choice - 2 SlimCado avocados, or 2 Caribbean Sunrise papayas in half with the seeds scooped out.)
In a large bowl, combine tuna, celery, scallions, parsley, salt and pepper. Add mayonnaise until it reaches desired consistency. Fill the 4 halves of rolls, Caribbean Sunrise papayas or SlimCado avocados with tuna. If not serving immediately, spray the avocado meat with lime juice to prevent oxidation (turning brown).
