Happy National Watermelon Day! To celebrate, I called on Lori Zanini, RD, and creator of the free 7 day meal plan who I knew would have the perfect use for this summer fruit. Her recipe for Strawberry Watermelon Granitas is exactly what I want on a hot summer day. A super simple dessert that quenches my thirst, improves my skin, AND satisfies my sweet tooth? That’s definitely something that deserves its own holiday!
Take it away, Lori!
Watermelon is in its peak season during August, which is perfect, because the hot summer weather requires a major boost in hydration. And, with its high water content (about 92%), watermelon is the ultimate summer snack. Watermelon is also a great source of lycopene, which acts as an antioxidant and protects against certain cancers as well as decreased risk of cardiovascular disease.
So it’s confirmed! Watermelon is a delicious way to promote a healthy lifestyle. Additionally, some initial research indicates foods high in lycopene have a “sunscreen effect,” and may have the ability to improve our skin’s natural SPF. That’s amazing, right?
Here are some more incredible watermelon facts. One cup of watermelon is:
• Less than 50 calories (46 to be exact).
• A good source of vitamin C and potassium.
• Eating watermelon can help reduce puffiness/bloating related to excess salt intake, making it the perfect poolside snack option.
• It’s a GREAT source of Vitamin A (about 40% of daily needs in just one cup)! Vitamin A is important for vision, immune system and fertility.
I absolutely love this peanut butter cookie recipe sent to my Ask Jules inbox from Cherie! It’s called “The One” because all the ingredients measure out to one cup or one teaspoon.
It’s not only simple to make, the recipe itself is very clean — especially considering it’s for cookies. “The One” Cookie is gluten free, and if you source your ingredients right, it can also be completely organic.
I’m a fan of the high protein and healthy fats, too. Thanks for sharing, Cherie!
• 1 cup all natural peanut butter
• 1 cup turbinado or unbleached sugar
• 1 egg (or egg substitute if vegan)
• 1 tsp vanilla
1. Preheat oven to 350 degrees.
2. Mix all ingredients listed.
3. Roll into small balls.
4. Flatten with a fork.
5. Place on a greased cookie sheet and bake at 350 for 10-12 minutes.
Who doesn’t love cake?? This perfect-for-one dessert recipe has a twist, though — it’s actually good for you. If you’re like me, you’re very intrigued at the idea of adding black beans to something chocolate-y, but I am here to tell you that one weird ingredient doesn’t keep this from being my new go-to evening splurge.
I’m not sure if you’ve seen any of Lori Zanini’s other recipes, but this one totally lives up to her reputation of delivering big taste without sacrificing your health. If you don’t already have her cookbook check it out!
When I came across this recipe from Jessica Merchant of How Sweet It Is I practically fell out of my chair. Can we talk about this for a second?? Warm and fluffy cobbler with juicy berries and plump pomegranate seeds, topped with ice cream? Sign. Me. Up.
The splashes of ruby red makes this pretty dish almost too good to eat — but let’s not be ridiculous. If your crew is anything like mine, it might not even make it to the plates. Somebody hand me a spoon!
My sister Marabeth and her girlfriends are always getting together to do fun and creative activities. I’m having serious FOMO from their latest get-together, where they did a sweet twist on an ordinary potluck. The hostess had sugar cookie dough on hand and asked everyone to bring their favorite cookie ingredients. Together they made combinations of cookies to enjoy warm out of the oven and package-up for friends and family. What ingredient would you bring to this party? I’m partial to the holiday M&Ms…
I’ll let Marabeth tell you how they made their delicious “Christmas Bars.” Let me know if you try them at home!
My girlfriends and I had so much fun making these simple Christmas Bars! We had everyone bring their favorite cookie ingredients to make a fun new creation together and share! It was a blast!! I bought my sugar cookie mix already packaged, but if you want to make yours from scratch I’ve included a recipe below. We added white chocolate chips and M&M’s. It was so super easy — and even more fun!
Basic Sugar Cookie Recipe:
• 1 1/2 cups of softened butter
• 2 cups of white sugar
• 4 eggs
• 1 tsp vanilla extract
• 5 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
I’m so excited to have Meghan Rosko back with one of her amazing cookie recipes and design tutorials! She always makes me feel like I could make something beautiful, and no matter how my batch turns out I always have a blast trying!
Besides, even if your icing skills aren’t going to win awards anytime soon, the cookies are still insanely delicious.
Fall is one of the best seasons for flavor combinations, and what better way to celebrate the leaves falling and cooler temperatures than with a Warm Apple Spiced Sugar Cookie recipe.
To add an extra layer of fall fun, I decided to decorate these cookies into festive little pumpkins!
Here’s the recipe:
Recipe for the Cookie Dough (yields about 2 dozen cookies):
• 1 cup of butter (room temperature)
• 1 cup sugar
• 1 egg
• 5 tsp. apple cider
• 1 tsp salt
• 3 cups flour
• 1 tsp cinnamon
This recipe had me at chocolate. And then again at avocado. Is it possible to put two of the greatest things ever together and still taste amazing, or will all that goodness cancel the other out? The answer: YUM.
Leave it to Jessica Merchant of How Sweet It Is to whip up a sweet treat that is not only good for your health (hello, antioxidants), but for your skin and hair, too! The best benefit of them all is the one that happens on your tastebuds. Enjoy!
Peanut. Butter. Pie. Need I say more? Don’t let the word “pie” fool you. This rich and creamy recipe from
ifoodreal is high in protein, low sugar, plus it has fiber and good fats. One serving has about 381 calories — just about the same amount of calories in a protein bar. Really! Furthermore, it’s gluten free and vegan. It’s practically a vegetable! 🙂
Go make this pie, and then call me immediately because I’m coming over with a fork.
I’m so excited to have one of my favorite bakers, Meghan Rosko of Nutmeg + Honeybee, back on the blog today! She’s got a delicious and sweet recipe to show your mom how much she means to you this Mother’s Day. Don’t forget to tag us if you make these and share pics!
One of my all time favorite spring flavor combinations is Lemon + Rosemary. I decided to make some Lemon Rosemary Shortbread cookies topped with a lemon royal icing to capture the beautiful flavors and colors of spring. The rosemary creates a nice flavor boost to a regular lemon recipe, while the buttery cookie melts in your mouth.
These would be the perfect treat to make for your mom this Mother’s Day!
My good friend Maria Menounos knows a thing or two about, well, everything! Her EveryGirl’s Guide book series covers everything from organization to exercise. One of the things I admire most about Maria are her superb cooking skills. She knows how to create the most fun and loving environment in her home with delicious recipes to match. You can actually taste all the joy and love she puts into each dish.
Knowing firsthand how amazing it’s going to be, I can’t wait to get my hands on a copy of The EveryGirl’s Guide to Cooking when it comes out tomorrow! Until then, Maria handed over one of the 150 recipes featured in the book so I could share here with you!
The dishes are made with fresh, healthy ingredients for what she calls “splurge worthy” recipes. Sign me up for that!