Healthy Summer Recipes

Written by Sarah Campbell

With summer right around the corner people are looking for easy fun recipes that are healthy and involve lots of flavor.

Reese Witherspoon's Green Smoothie recipe: (2 servings)

Smoothies are a healthy treat full of nutrients and flavor. I love to make smoothies in the morning to start my day. They are great snacks when you are looking to quench your sweet tooth but want to eat something healthy. Over the summer my mom and I would make Reese Witherspoon's green smoothie. It's the perfect way to get all your fruits and vegetables for the day. It’s full of fiber, vitamin c and protein. This smoothie offers a lot of versatility to add more ingredients like yogurt or other veggies, if preferred.

- 2 heads romaine lettuce

- 1/2 cup spinach

- 1/2 cup coconut water

- 1 whole banana

- 1 whole apple (core removed)

- 1 whole pear (core removed)

- 1 whole lemon (rind removed)

- Celery (optional)

- Almond butter (optional)

Blend all the ingredients together.

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Summer Cobb Salad recipe: (4 servings)

Salads are also a great way to get tons of nutrients and they are super easy to make with lots of color.

- 6 cups Greens Spring Mix or Romaine

- 2 chicken breasts grilled and sliced

- 8 slices bacon cooked and chopped

- 4 hard boiled eggs cut into quarters

- 2 cobs corn grilled and cut off

- 2 avocados sliced

- 1 cup cucumbers sliced

- 1 1/2 cups berries

- 4 ounces goat cheese crumbled

- Salt and pepper to taste

Recipe for the Salad Dressing: (4 servings)

- 1/2 cup extra virgin olive oil

- 1/4 cup balsamic vinegar

- 3 tablespoons lime juice

- 1 teaspoon lime zest

- 1 teaspoon dijon mustard

- 1 teaspoon honey

- 1/2 teaspoon salt

- 1/4 teaspoon dried basil

- 1/8 teaspoon fresh cracked pepper

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Penne With Sun Dried Tomato Pesto Pasta recipe: (4 servings)

- 12 ounces penne pasta

- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil

- 2 garlic cloves

- Salt and freshly ground black pepper

- 1 cup (packed) fresh basil leaves

- 1/2 cup freshly grated Parmesan

1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

2. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

3. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.