Healthy Summer Swaps for Entertaining Friends and Family

Summer is guest season here in the beautiful Pacific Northwest! My house is brimming with activity this time of year and I always have hungry guests to feed after a busy day on the lake. Here are some of my best summer swaps to keep everyone healthy, happy, and hydrated.

Summer Sips

Instead of sugary sodas I keep plenty of cooling beverages on hand. Try infusing a pitcher of purified water with a large handful of fresh mint, sliced cucumber, lemon, or limes. Make a refreshing hibiscus iced tea – so good for the heart, and delicious, too! Just put several bags of organic hibiscus tea in a large jar filled with water, set it out in the sun for a couple of hours, and pour over ice. Keep some sparkling mineral water on hand, like Perrier or San Pellegrino, and pour over ice with a wedge of lemon or lime, a sprig of mint, or a dash of unsweetened cranberry juice.

And, for a bright morning boost on a busy summer day, swap your sugary, calorie-laden latte or Frappuccino for my Longevity Blaster boasting Purity Coffee, whey protein, cacao powder, coconut oil and fat burning spices to keep your metabolism humming along. You’ll find the recipe on page 131 in my new book, Radical Longevity.

Snazzy Snacks

I keep a big bowl of organic, gluten-free tortilla chips on the table for an easy nibble while dinner is being prepared. Siete and Late July are my favorite brands. A side of organic salsa for dipping and a pile of paper plates and napkins nearby keeps things simple. I also place small bowls of omega-rich nuts like almonds, cashews, walnuts and pecans on the table to grab for a quick bite. 

Instead of commercial dips with added preservatives, too much sodium and unhealthy fats, try setting out a bowl or organic hummus with gluten free crackers, such as Mary’s Gone Crackers.

When I have time, I like to mix up a simple dip to serve with sliced jicama, carrot and celery sticks. Instead of sour cream, try plain Greek yogurt for less calories and a hefty punch of protein. Just mix 1 cup of yogurt with 1 tablespoon each of lemon and lime juice, 1 garlic clove, minced, ½ teaspoon dried mustard, and 1 teaspoon dried basil or herb of choice for a savory and satisfying snack.

Comfort Cuisine

When a little comfort food is in order, I like to take a favorite traditional dish and swap some of the less than healthy ingredients for better ones, like in my lasagna recipe.

Lasagna

(Gluten-free, Dairy-free)

Makes 12 servings

Ingredients:

• 2 pounds grass-fed ground beef
• ½ cup chopped leeks, white and light green parts
• 2 cloves garlic, chopped
• 2 jars organic marinara sauce, such as Muir Glen brand
• 1 ½ teaspoons dried basil leaves
• ½ teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt
• 4 tablespoons chopped fresh parsley
• 12 brown rice lasagna noodles, such as Tinkyada Pasta Joy brand
• 16 ounces dairy free cashew cheese, such as Miyokos Creamery Organic Cashew Milk Mozzarella
• 1 egg
• ¾ pound dairy free shredded mozzarella, such as Follow Your Heart or Violife brands
• ¾ cup grated dairy free parmesan cheese, such as Violife brand

Directions:

1. Brown ground beef, leek and garlic in a large skillet. Stir in marinara sauce, basil, fennel seeds, Italian seasoning, salt and 2 tablespoons of parsley. Cover and simmer while preparing noodles.
2. Bring a large pot of lightly salted water to a boil. Cook rice noodles for 12 minutes. Drain and rinse under cold water. In a mixing bowl, combine cashew cheese, egg, and remaining parsley.
3. Preheat oven to 375 degrees.
4. To assemble, spread 1 ½ cups meat sauce in the bottom of a 9 by 13-inch casserole dish. Lay 6 noodles lengthwise over meat sauce. Spread with ½ of the cashew cheese mixture. Top with 1/3 of the shredded mozzarella, and sprinkle with ¼ cup parmesan cheese. Repeat layers, and top with remaining mozzarella and parmesan. Lightly oil (with olive oil or coconut oil) one side of a piece of parchment baking paper and place over the top of the lasagna. Cover with aluminum foil.
5. Bake for 25 minutes. Remove foil and parchment paper and bake an additional 15 minutes. Take out of oven and let rest for 15 minutes before serving.