I love watermelon, how about you? Not only is it the official fruit of summer but watermelon is loaded with citrulline, an amino acid that has been shown to lower blood pressure and also increase strength. Watermelon is also a good source of protein and carbs! Watermelon is so much more better than cake for desert and makes a great pick me up snack in the afternoon. Pack it in your lunch and even take it on a picnic.
I can’t stop snacking on these yummy frozen Banana Peanut Butter Chocolate Bites. I have seen many versions in Magazines including Outside Magazine, but the one we like the most here at the Beach Bungalow is the Peanut Butter and Chocolate. They are so easy to make and so worth it! Did I mention they are healthier than ice cream?!
You will need: Bananas, Melting Chocolate and Peanut Butter
I love a bowl of hot broth while curled up on the couch watching a movie on a cold winter night! You can make your own vegetable broth in these simple and easy steps to enjoy now or freeze the broth in containers for later use. This vegetable broth is delicious and is ideal for making soups, just add your favorite ingredients such as noodles, pasta, beans, potatoes, or tofu to name a few.
You will need:
- 1 large onion chopped into large chunks
- 1 clove garlic
- 4 carrots peeled and chopped into large chunks
- 4 celery stocks chopped into large chunks
- 1 cup broccoli
- left over celery tops
- 1/4 cup fresh parsley chopped
- 1 pinch salt
- Wash trim and chop vegetables
- Put all ingredients into a large pot of water, bring to a boil, reduce heat and simmer for 3 hours while stirring occasionally
- Remove from heat and strain the broth through a mesh strainer into quart size containers. Freeze up to 6 months.
Brussels Sprouts are a sure hit with adults but the kids will love them too. No left overs here!
Brussels Sprouts contain vitamin A, C and dietary fiber.
What you will need
2 cups of Brussels sprouts, rinsed, and halved lengthwise. Discard outer leaves.
1/4 cup of olive oil
salt and pepper
2 tablespoons of water
1/2 fresh cut lemon
Pre-heat oven to 375. Place Brussels Sprouts in a glass roasting pan lightly coated with oil. Add the olive oil, water and fresh squeezed lemon. Toss the sprouts to coat. Sprinkle salt and pepper to taste. Place dish in the oven and roast for 15 minutes. Remove from the oven and flip them with a spatula. Place back into the oven and roast for 15 more minutes. Remove from oven and serve! Don’t! over cook.
Love Ice cream but can’t eat dairy? This ice cream recipe has the creamy texture without the sugar and dairy. So easy to make and the kids will love it. Did I mention is much healthier?
In a food processor or blender pulse frozen banana’s, milk, vanilla, cocoa powder and syrup. Scrape the sides as necessary, until the mixture becomes the texture of soft ice cream. Spoon into bowls and serve immediately.