BY: LISA CARLSON
You worked all year for your summer body, but now you are surrounded by junk food at pool parties, barbecues, and picnics. How can you keep that beach bod without sacrificing the joys of summer food? We have a few ideas. Here are three substitutions for some of summer's most tempting offenders.
Source (left to right): Flickr/Joy & Google Creative Commons
Craving something salty and crunchy? It's easy to reach for processed potato or corn chips. Rather than fall into the trap of these salty sirens, try kale chips! Cooking the kale softens the strong flavor that some people dislike in the leafy green, making it palatable even for the most adamant of the anti-kale crowd. Shake some salt over the finished product, and you might find yourself craving these over their fatty potato counterparts.
Kale Chips
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Ingredients
- 1 bunch of curly Kale
- 1-2 TBSP of white wine vinegar
- 1 TBSP of Olive Oil
- 1 TSP of Sea Salt
Directions
- Wash and dry kale very thoroughly (the drier the kale, the crunchier the chip.) Tear the kale into bite-sized pieces.
- In a mixing bowl, toss the kale with the vinegar until fully coated. Lay the kale out to dry on a baking sheet covered with aluminum foil. Once the vinegar has dried, spray olive oil across the kale and sprinkle with sea salt.
- Bake at 350 degrees for 5-10 minutes. Check the kale every few minutes. Remove any pieces that are turning color more quickly than the rest.
- Enjoy & snack on these delicious bits as you click in to watch the 'Real Girl's Kitchen' episode this recipe was featured on Sweet Heat!
Source (left to right): Ora.TV & Flickr/David K
Those mini-hot dogs wrapped in tiny rolls are addicting and delightful, but ever notice how after you have had a handful, you start to get sluggish and sleepy? Rather than weigh yourself down with the heavy pigs in a blanket, try Haylie's asparagus and prosciutto rolls instead. This adult take on a childhood classic is a lighter option for those warm summer days.
Asparagus & Prosciutto Rolls
Ingredients
- 1 dozen asparagus spears
- 1/2 Cup of grated Asiago Cheese
- 6 Slices of Prosciutto
- 1 Package of crescent roll dough
Directions
- Preheat oven to 375 degrees. Roll 2 asparagus spears, a pinch of asiago and a piece of prosciutto into each crescent roll. Bake for 10-12 minutes until golden brown.
- Enjoy & snack on these delicious bits as you click in to watch the 'Real Girl's Kitchen' episode this recipe was featured on Cooking for a King!
Source (Left to Right): Ora.TV & Flickr/Melanie Holtsman
Of all the substitutions proposed, forgoing s'mores might be the hardest of all. The campfire classic is a mainstay of the American summer for a reason. But never fear, we found an especially delicious treat to substitute for it! Honey roasted nuts are wonderful to make at home, and they will have the entire room smelling like sugary heaven. No need to cheat on your diet to satisfy your sweet tooth. This sweet and savory treat should do the trick.
HONEY ROASTED NUT CLUSTERS
Ingredients
- ½ cup of sliced almonds
- ½ cup of cashews
- ½ Cup of halved walnuts
- ½ Cup of pecans
- ½ Cup of pistachios
- ½ Cup of brown sugar
- 1 TBSP of finely chopped rosemary
- ¼ TBSP of cayenne
- 1 TBSP of salt
- 1 TBSP of hazelnut oil
- 2 TBSP of honey
- 2 TBSP of Light corn syrup
Directions
- Preheat oven to 325 degrees. Place all nuts on a parchment lined sheet tray. Toast until golden about 10 to 15 minutes. Mean while, in a small bowl mix brown sugar, salt and cayenne. Set aside.
- In a small saucepan add the honey, corn syrup, oil, 4 tablespoon of water. Bring to a boil and stir in toasted nuts. Coat all nuts evenly with mixture. Stir in sugar mixture. Spread nuts evenly on a parchment lined baking sheet. Let cool. Once cooled, break off into pieces. Store in an airtight container..
- Enjoy & snack on these delicious bits as you click in to watch the 'Real Girl's Kitchen' episode this recipe was featured on Glamping!
And nothing says summer like watermelon! Be sure to click in below for this awesome recipe for Watermelon, Feta Salad - summer on!
The views and opinions expressed herein are those of the author's alone and do not necessarily reflect the views of Ora Media, LLC, its affiliates, or its employees.
