Ah, Summer time.
A time to relax by the pool or at the beach…to enjoy some beautiful weather outside and time with friends and family. A time to indulge and enjoy cook-outs and potlucks. Right? Of course! While I’m a Floridian who knows that Summer usually feels year-round, I also enjoy many of the summer treats I’ve grown up with. Watermelon…lemon and citrus…banana…coconut…anything tropical usually reminds me of this time of year.
Today I decided to share some recipes I tinkered around with during food prep these past few weeks. Some folks asked how I made them so why not put together a post!
First up are Banana Coconut Muffins or Donuts (depending on which sort of tray you’d like to use)
Wet: 1.5 mashed banana, 3 eggs, 1 cup water and 1 cup unsweetened almond milk
Preheat oven to 385 degrees. Blend wet ingredients in a bowl and whip before setting aside. Mix together the dry ingredients seperately and then blend together with the wet ingredients to create ‘dough.’ Pour into Muffin tin mold or Donut tin mold and bake on 385 for 45-50 minutes or until golden brown on the top. Set aside to cool on drying rack before storing or eating. Since these have many gluten free and natural ingredients, feel free to store in the refrigerator and reheat in a toaster or regular oven on 350 for 10 minutes before serving again.
To add some flair to our weekend, cocktails make an appearance off and on – admittedly. I’ve tried to stray away from my beer and wine habit & stick to sipping cocktails that are usually a mix of soda water and vodka. Hubby and I decided one night to get watermelon and use it to make a martini we’d had on our anniversary dinner back in May.
Watermelon Martini time!
Frozen Watermelon cubes
Naturally sweetened, flavored watermelon of peach vodka
Fresca or Sprite Zero or Lemon Lime Zevia
How to –
Optional: Can use lemon to wet the rim of your glass and coat the rim using pure cane sugar. Blend Watermelon into blender, about 5 small cubes with the 1 cup of soda. and 1 shot of vodka per drink. Strain into martini glass.
Summer Slaw Salad
1 bag pre-made cole slaw mix (cabbage, carrots, red cabbage)
1 cup chopped cilantro
1 cup diced roma tomato
1 cup diced jicama
1 cup diced seedless cucumber
1/2 cup rice vinegar
1/2 cup white vinegar (we used Peach I got from Savannah)
How to –
Easy! Throw all ingredients into a bowl and mix together. Let stand/marinate for an hour beside serving (chilled in the refridgerator.)
Crockpot Pineapple Shredded Chicken
1 lb chicken breast cut into tenders
1-2 cups of diced fresh pineapple (can use canned but fresh is best!)
1 cup low sodium vegetarian stock (or chicken stock)
1 tbsp greek seasoning
2 tbsp seal salt
1 cup of honey
How to –
Pour liquid into crockpot and then place chicken tenders into crockpot. Season over top and then place pineapple on the top before covering. Cook on low heat for 5 hours and then Warm for 1 more. Use a fork or other utensil to break up meat and mixture, serve and/or allow to cool before storing.
What are your SUMMER STAPLES when it comes to fresh ingredients?