Watermelon Lemonade Chiller

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“We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.” ~Alfred E. Newman

In case you haven’t noticed there is a massive heat wave going on in our country right now with many states temperatures reaching in the triple digits! Escape the heat by making a pitcher of this semi-frozen watermelon lemonade..and invite your friends to share!

Two of my favorite things to have on a hot summer day come together in this drink! Watermelon, and fresh squeezed lemonade! I first heard of watermelon lemonade from another food blog Rawmazing and thought it was just brilliant! I made some and was smitten. However, I thought it would especially amazing if it was a little bit frozen…hence “chiller.”

Watermelons are packed full of nutrients. They are full of vitamin C, A, B6, and potassium. Watermelon is also a great source of lycopene. Studies have shown that diets that include foods rich in lycopene such as watermelon and tomatoes can greatly reduce your risk for certain types of cancer. Lycopene is also good for the heart.

Lemons are another amazing fruit. They are great for ridding the body of toxins. The citric acid in them aid in digestion and is also said to help break up kidney stones. Lemons are also vitamin C power packs. Vitamin C is a vital antioxidant that helps to build your immune system and protect your body from infections. Vitamin C also aids the body in iron absorption in the blood.

Enjoy and stay cool!

Watermelon Lemonade Chiller (serves 4)

3 cups of frozen cubed seedless watermelon

3 cups of fresh seedless watermelon, cubed

juice from 2 1/2 lemons, freshly squeezed

liquid stevia to taste

1. Add frozen and fresh watermelon in a blender. Add lemon juice, and blend.

2. Add a few drops of liquid stevia to taste. (If fruit is ripe enough, you may not even need it!) If you would like it to be a bit more frozen, add ice.

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Nutrition of lemons

Nutrition of watermelon

Creamy Berry Smoothie

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“If we’re not willing to settle for junk living, we certainly shouldn’t settle for junk food.” ~Sally Edwards

First of all, I have to thank my friend Rebecca for this recipe because she is the one who shared it with me! This is now my default smoothie recipe. It is so good that you really wouldn’t think it was so good for you too!

The first time I made this, I made it for myself…just to try it out. I was so surprised at the delicious berry taste, and the creaminess of it- even though it didn’t have any dairy in it! I didn’t taste the veggies at all…so I had to try it on my husband to see if he could tell. I told him I was making him a smoothie, and left out the part that there was spinach in it ;). I served it to him and waited for his reaction. He said that it was really good and asked what was in it. I said, “Well, what does it taste like is in it?” He said it just tasted like a blueberry smoothie! Yes! So I told him that it had avocado and spinach in it and he was really surprised. I have tried “green smoothies” on him several times in the past and he has said that he never wanted one again. However, this green smoothie is husband approved!

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You can make this recipe with any berries. Pictured above is with strawberries, but I’ve also made it with blueberries- which so far is still my husband and I’s favorite, or you could even do a mix berry blend! Berries, especially blueberries, are a low calorie fruit that are very high in antioxidants. They are also said to help improve brain health and memory.

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The avocado is the secret because it gives it the wonderful creamy texture. Avocados are also extremely beneficial. Avocados are actually considered to be the world’s healthiest fruit. They are packed full of the “good fats” as well as vitamin C, K, E, B6, potassium, dietary fiber, and folate. Avocados are very good for your heart. Not to mention, they are my all time favorite food!

If you grew up watching cartoons like Popeye the Sailorman, then you know that spinach is good for you! Like all dark greens, spinach is a great source of iron. It is also high in vitamins C, A, K, and calcium.

Enjoy this delicious and nutritious smoothie!

Berry Smoothie

10oz. of frozen organic berries (blueberries, strawberries or a mix)

1 cup water

half of an avocado

one handful of organic baby spinach leaves

liquid stevia to taste (for sweetness)

1. Put the avocado, frozen berries, and spinach in a blender. Add about a 1/2 cup of water. Blend. Add water as needed until desired thickness. Add a few drops of liquid stevia until desired sweetness. Enjoy!

Note- if you would rather use fresh berries, you just need to add ice!

Lemon Fettuccine with Seared Scallops

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“There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.” ~Thomas Wolfe

So… it has been awhile since I’ve posted a recipe on here! I am taking my blog back up and am excited to share some of my favorite summer recipes with you all! I’m especially excited about this one. I adapted this recipe from one that was originally featured in Cook’s Illustrated magazine (Jan/Feb 2011 edition)- “Spaghetti with Lemon and Olive oil.” I really enjoy taking recipes and putting my own spin on them.

This is a rather easy dish to put together but it looks (and tastes) like it is from a fancy restaurant! Which is exactly why it is a perfect dish to make for a date night! The light lemon cream sauce over the fresh seared scallops is mouthwatering good. Enjoy with a glass of sauvignon blanc and of course, candlelight :)

Lemon Fettuccine with Seared Scallops

Ingredients

1 lb. fettuccine

1 lb. fresh sea scallops, rinsed and dried with paper towels

1 3/4 cup pasta cooking water

1/4 cup extra-virgin olive oil

1 medium shallot, minced (approx. 3 Tbsp.)

1/4 cup half-n-half

2 tsp. finely grated lemon zest

1/4 cup fresh squeezed lemon juice

1 oz. grated parmesan cheese

kosher salt

ground black pepper

fresh Italian parsley, chopped

Method

1. Bring 4 quarts of salted water to a boil. Add pasta, and cook until al dente. *Reserve 1 3/4 cups of pasta water before draining. Drain pasta.

2. While pasta is cooking, heat 1 Tbsp. of olive oil in a skillet over medium-high heat for 30 seconds. Add the scallops and cook for 2-3 minutes, or until scallops turn opaque, stirring frequently. Remove from skillet and set aside.

3. After draining pasta, heat 1 Tbsp. of olive oil in a dutch oven over medium heat. Add shallot and 1/2 tsp. kosher salt, cook until softened..about 2 minutes. Whisk 1 1/2 cups of pasta water and the half-n-half into the pot. Bring to a simmer and cook 2 minutes.

4. Remove from heat, add pasta and stir until coated. Stir in 3 Tbsp. olive oil, lemon zest, lemon juice, parmesan, and pepper and chopped fresh parsley to taste. Add scallops.

5. Cover and let stand for 2 minutes. Toss pasta. Add water and oil and parmesan as needed until desired thickness/consistency of sauce. Enjoy!