Monthly Archives: May 2012

Skinny Summer Cocktails!

Courtesy of SELF. com

Cantaloupe-Lime Frozen Margarita
Less sugar and more melon rescue this lovely ‘rita from diet purgatory, shaving 143 calories off the classic.
1/4 cup sugar
4 cups cubed cantaloupe
Zest and juice of 1 lime
1/4 cup fresh mint leaves, plus 4 sprigs for garnish
4 oz tequila
1 lime, thinly sliced
In a small saucepan, bring sugar and 1/2 cup water to a simmer over medium heat, stirring, until sugar dissolves, 30 seconds. Set simple syrup aside; let cool to room temperature. In a blender, process cantaloupe, zest, juice and mint leaves until smooth. Stir in syrup and tequila. Freeze, stirring occasionally, until a thick slush forms, at least 2 hours. Pour into 4 glasses; garnish with mint sprigs and lime slices.
169 calories, 0 g fat, 26 g carbs, 1 g fiber, 1 g protein



Spiked Gingerade
Serves 4
Caramelized ginger and lemon juice edge out extra sugar in our hard lemonade, cutting about 70 calories per glass.
Vegetable oil cooking spray
1 piece ginger (4 inches), peeled and thinly sliced
6 tablespoons tbsp sugar, divided
2 cups chilled sparkling, seltzer or tap water, divided
1/2 cup fresh lemon juice
Ice cubes
4 oz lemon-flavored vodka
2 lemons, thinly sliced
Heat a small saucepan over medium heat; coat with cooking spray; add ginger and 1 tbsp sugar. Reduce heat; simmer, stirring, until ginger edges are brown, 2 to 3 minutes. Add 1/2 cup water and remaining 5 tbsp sugar; bring to a boil, stirring, until sugar dissolves, 30 seconds. Turn off heat; add juice; cool to room temperature. Fill a pitcher halfway with ice; stir in ginger mixture, vodka, lemon slices and remaining 1 1/2 cups water.
149 calories, 0 g fat, 22 g carbs, 0 g fiber, 0 g protein



Sweet-and-Salty Dog
serves 4
Grapefruit galore! The citrus in this tipple keeps insulin levels low, which might help you burn more fat.

1 cup fresh raspberries, plus 4 for garnish
1/44 cup sugar
1/2 teaspoon sea salt
Juice from 3 1/2 large pink grapefruit
4 oz gin
Ice cubes
1/2 large pink grapefruit, cut into 4 wedges
In a small saucepan, bring 1 cup raspberries, sugar and 1/2 cup water to a boil; cook, stirring, until berries break apart, 1 to 2 minutes. Strain and reserve raspberry syrup; set aside to cool; discard pulp. Wet rims of 4 glasses with water; coat in salt. In a pitcher, add juice and gin; stir. Strain into 4 glasses filled with ice. Drizzle 1/4 of syrup down the inside of each glass; garnish each with 1 fruit wedge and 1 raspberry.
165 calories, 0 g fat, 25 g carbs, 4 g fiber, 1 g protein


Great Recipe Ideas

Quinoa Almond Salad

Salmon Kabobs with Quinoa and Grapefruit Salad

Better for you Potato Salad (I would probably omit the eggs, horse radish and sour cream and use Veganaise instead of non-fat mayo…just based on taste preferences)


4 weeks until Memorial Weekend!