Tag: summer

  • Put summertime sleep problems to bed

    Put summertime sleep problems to bed

    Strategies to help children get the sleep they need

    Good sleep and happy moods

    School is out and so are bedtime routines. Some kids can handle disrupted sleep schedules better than others can. Longer stretches of daylight and sweltering heat that carries into the night can impact children’s ability to fall asleep.

    Also, despite the appeal of “relaxed” bedtimes, kids who don’t sleep well become more sensory-sensitive, and some children really struggle with the lack of routine, which is reason enough to stick to the usual.

    Consistency pays off

    Our kids relish the magic of summer as much as we did once, so it matters that we mix summer fun with bedtime routines that maintain optimal sleep times. Parents can promote a healthy secretion of melatonin (the sleep hormone) by helping kids have a regular bedtime and waking time, and by exposing them to morning daylight.

    If sleep times get out of whack, adjust summer sleep schedules gradually. It takes approximately two weeks to get back on track, depending on the age of the child. Go for increments of 10 to 15 minutes daily and make sure to adjust not only bedtime but also wake time and mealtimes, which are key to maintaining the circadian rhythm.

    Summer sleep basics

    Dark, cool bedrooms are best for sleep. Use blackout curtains if summer’s later sunsets interfere with sleep and, if needed, an unobtrusive nightlight.

    Cool can be more difficult as summer heat sets in. Hot nights can increase the risk of fatigue and poor sleep quality, and they make it difficult for children to settle as body temperature needs to stay cool to enable sleep.

    If air conditioning is not an option, there are alternatives. Keep the bedroom dark during the day and keep the hot air out as much as you can. Running a fan with a bucket of ice in front of it or hanging damp bedsheets over an open window can also work.

    Create sleepiness

    Getting kids outside to play can help to build tiredness. A cool bath or shower, putting away screens (at least one hour before bedtime), dimming lights, and reading together can all help to prepare for sleep. Cooling body temperatures approaching bedtime coincides with an increase in melatonin, which also helps with falling asleep.

    Balancing summer magic and good sleep routines may not always be easy, but it’s a part of what memories are made of … drifting off to sleep (eventually) knowing that summer doesn’t last forever–and you made the best of it!

    Sleep matters

    • Children between five and 13 years old need 9 to 11 hours of uninterrupted sleep per night, while those between 14 and 17 years need between 8 and 10 hours.
    • Melatonin levels peak in early childhood and decrease as children transition into puberty and adolescence.

    By Daniela Ginta, MSc

    Article Courtesy of Alive Magazine

  • Thai Inspired Chicken Noodle Watermelon Salad

    Thai Inspired Chicken Noodle Watermelon Salad

    Thai Inspired Chicken Noodle Watermelon Salad

    This refreshing noodle salad fit for a sultry summer night may become your new favourite way to luxuriate in watermelon. The flavourful sweet-sour watermelon sauce is the perfect foil for the slippery noodles and crunchy vegetables. Alternate cooking methods include oven roasting or pan frying. If you want to fire up the flavour a bit, add more chili sauce.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 pound skinless, boneless chicken thighs
    • 6 cups cubed watermelon divided
    • 2 tablespoons finely chopped shallots
    • 1 tablespoon chili sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon fish sauce
    • 2 tablespoons fresh lime juice
    • 1 tablespoon grated or finely chopped fresh gingerroot
    • 1 teaspoon sesame oil
    • 8 ounces wide Thai rice noodles
    • 1 ½ cups julienned carrots
    • 1 cup thinly sliced radish
    • ¾ cup chopped cilantro
    • ⅓ cup sliced mint
    • 2 green onions
    • ⅓ cup peanuts halved
    • Lime wedges

    Method
     

    1. Build medium-hot fire in charcoal grill, or heat gas grill to medium. Place chicken on greased grill grate and cook for 7 minutes per side, or until thickest part of the meat reaches internal temperature of 165°F. Let chicken rest for 10 minutes; slice into 1 inch pieces.
    2. In blender container, place 3 cups watermelon and blend until smooth. Press through fine-mesh strainer into bowl; discard pulp. Pour 1 1/2 cups watermelon juice into small saucepan. Add shallots, chili sauce, soy sauce, fish sauce, lime juice, and gingerroot to saucepan. Bring to a boil; reduce heat to medium and cook, uncovered, until liquid is reduced by about one half, 20 to 25 minutes. Stir in sesame oil. Remove from heat and let cool.
    3. Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well.
    4. In large bowl, place noodles. Add cooked chicken pieces, carrots, radish, cilantro, mint, and remaining watermelon. Drizzle with watermelon sauce; toss to coat.
    5. Divide among serving plates and top with green onions and peanuts. Serve with lime wedges.

    By Mathew Kadey

    Recipe Courtesy of Alive Magazine

  • Classic Lemonade

    Classic Lemonade

    Classic Lemonade

    Print Recipe Pin Recipe
    Total Time 15 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 2 ⅔ cups cold water divided
    • ½ cup sugar
    • 1 cup fresh squeezed lemon juice from about 4-6 lemons

    Method
     

    1. Combine sugar and ⅔ cup water in a saucepan. Heat over medium heat, stirring occasionally until sugar has dissolved. Set aside to cool, approximately 10 minutes.
    2. Combine sugar water, lemon juice, and remaining water in a pitcher. Stir well and chill before serving. Enjoy!
  • Summer Zucchini Chips

    Summer Zucchini Chips

    Summer Zucchini Chips

    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 2 medium zucchinis cut into ¼-inch slices
    • 1 ½ cup gluten free panko breadcrumbs
    • ¾ cup grated parmesan cheese
    • ¼ cup salt-free everything bagel seasoning
    • ½ teaspoon sea salt
    • 2 large eggs whisked

    Method
     

    1. Preheat your air fryer to 400°F. On a baking tray or shallow dish, combine panko breadcrumbs, parmesan cheese, and everything seasoning. In a separate bowl, whisk the eggs.
    2. In batches, coat each zucchini slice with the egg mixture. Transfer to the breadcrumb mixture, pressing to make a nice crust on each side.
    3. Air fry zucchini slices in batches. Place slices directly in fryer basket, leaving room for the air to circulate -do not crowd the basket. Cook for 8 minutes, flipping halfway through. Promptly remove zucchini chips from fryer basket and place on a cooling rack. Sprinkle with salt while hot. Repeat with remaining zucchini slices.
    4. Serve with your favorite dipping sauce. Enjoy!

    Notes

    Can’t find everything bagel seasoning? Substitute with ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon poppyseeds, and 2 teaspoons sesame seeds.
  • How to work out in the heat

    How to work out in the heat

    How to work out in the heat

    Hot tips for when temperatures soar

    Summer heat can take a toll on your health and wellness. Stay safe and fit, no matter what the thermometer says, with these hot tips.

    Heatstroke dangers

    “Never ignore heat exposure symptoms,” says Joseph Sudimack, MS, CSCS. “There’s an increased risk of having something mild, such as muscular cramps, or [something more severe like a] life-threatening event [like] heatstroke.

    “Heat-related muscular cramps are characterized by the muscle contracting involuntarily, with dehydration and electrolyte imbalance being the likely culprit,” Sudimack explains. “If your core temperature exceeds 40 C (104 F), you’re at risk of heatstroke.

    Heatstroke symptoms

    • confusion
    • irritability
    • profuse sweating
    • increased heart rate
    • fatigue
    • nausea
    • vomiting

    6 tips to heat-proof your summer workout

    “It’s easy to over-tax your body when temperatures are high,” warns personal trainer Jack Craig. Thankfully, you can build your summer body without succumbing to summer heat.

    1. Start slow

    “Heat acclimation doesn’t happen all at once,” says Sudimack. He recommends slowly increasing the amount of time spent outdoors to help your body adapt to the heat. It can take 10 to 14 days to acclimate.

    2. Dress for the occasion

    “Most guys will take off their shirts to stay cool,” says Craig. “This puts you at risk for dangerous sun exposure.” To combat this, use sunscreen with an SPF of 30 or higher and consider covering up.

    “It seems counterintuitive, but a thin, long-sleeved sun shirt can keep you cooler by providing evaporative cooling, and by keeping the sun off your skin,” Craig suggests.

    3. Shift your schedule

    The sun is at its strongest between 11 am and 3 pm. “Focus on exercising early in the morning or after the sun has set,” advised Sudimack. If those aren’t options, he suggests heading indoors to a gym.

    4. Increase your fluid intake

    “The most obvious tip is hydration,” says certified personal trainer Mark Bohannon. “Weigh yourself before and after exercise to know how much water weight you’ve lost, and then aim to drink a little more than you’ve lost.”

    5. Take extra breaks

    “Stop if you feel faint, have cramps, or if something doesn’t feel right,” warns Bohannon. “It’s not worth pushing through those barriers when it’s so hot. Save the high-intensity exercises for cooler days, and be sensible!”

    6. Cool down

    “Extend the cool-down period,” suggests physical therapist Lalitha McSorley. “A cool-down period allows your heart rate to return to its normal state. Stretching and light cardio can help you cool down.”

    Stay hydrated in the heat

    “Be proactive,” suggests Sudimack. “If you’re thirsty, you’re already dehydrated. Drink water before, during, and after exercise.”

    “If your urine is darker than light yellow, you’re dehydrated,” warns Sudimack.

    Consider adding electrolytes if you sweat a lot or find yourself cramping.

    By Joshua Duvauchelle

    Article Courtesy of Alive Magazine

  • Shrimp & Mango Spring Rolls

    Shrimp & Mango Spring Rolls

    Shrimp & Mango Spring Rolls

    The delicate flavor of shrimp pairs nicely with fresh herbs and sweet mango. Rolling your own spring rolls may be tricky at first, but you’ll impress your friends and have complete control of the ingredients. Don’t like cilantro? Leave it out! Want to go big on veggies? Try adding shredded carrot or thinly sliced bell pepper. The trickiest bit is dialing in just how long-or should we say short-to leave the rice paper round in water. They should still feel firm and tacky when you first pull them from the water. As you construct your spring roll masterpiece, the water is absorbed to give you the perfect, pliable, rollable wrapper. 
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 5 ounces rice vermicelli noodles
    • 1 pound cooked extra-large (16-20) peeled and deveined shrimp thawed if frozen
    • 12 9 ½ inch rice paper rounds
    • 1 large head romaine lettuce leaves quartered
    • 1 large cucumber peeled, seeded, and julienned
    • 1 large mango peeled, pitted, and sliced
    • ½ bunch cilantro
    • 1 ounce fresh mint stemmed
    • 1 ½ – 2 cups hoisin or sweet chili sauce

    Method
     

    1. Cook vermicelli noodles according to package instructions. Drain and rinse with cold water.
    2. Cut shrimp in half.
    3. In a large shallow bowl, place a couple of inches of water. 
    4. To assemble spring rolls, submerge one rice paper round in the water for a few seconds and place on a flat surface. The rice paper will still be firm but will soften quickly.
    5. Place the ingredients in the center of the rice paper starting with some romaine followed by cucumber and mango. Place three shrimp halves above the romaine and a small bundle of noodles below the romaine. Top with a sprinkle of herbs.
    6. Close the spring roll by folding in the sides covering the filling then rolling upwards until sealed. Repeat with remaining ingredients and serve with your dipping sauce of choice.

    Notes

    Shrimp sizing: Shrimp is measured by the number of shrimps in one pound. For example, 16/20 would indicate that there are 16 to 20 shrimp per pound. The higher the number, the smaller the shrimp are and vice versa.

    Recipe Courtesy of INFRA

  • From the Garden to the Dinner Table

    From the Garden to the Dinner Table

    From the Garden to the Dinner Table

    Simple & spectacular summer recipes

    When it comes to cooking with sun-ripened garden crops, it’s best to keep it simple and let the flavor of your main ingredients shine. Garden-harvested foods are at their peak ripeness and will have more nutrients and flavor than store-bought fruits or vegetables that would have had to be picked early for market.

    Pea, Basil, and Feta Dip

    This dip can be whipped up in a flash and goes perfectly with any array of garden-fresh veggies available this time of year.

    Ingredients:

    8 oz (225 g) feta cheese

    1/4 cup (60 mL) plain Greek yogurt

    1/2 cup (125 mL) blanched fresh green peas, plus extra for garnish

    1/4 cup (60 mL) raw walnuts

    3/4 cup (180 mL) packed basil leaves and tender stems, plus extra for garnish

    1 garlic clove, peeled

    1 lemon

    2 Tbsp (30 mL) olive oil

    Salt, to taste

    Instructions:

    In food processor fitted with steel blade attachment, pulse together feta cheese and yogurt, scraping down bowl as needed, until smooth and creamy. Transfer to large plate, spreading over bottom of plate to cover. Set aside and wipe out food processor.

    To food processor, add peas, walnuts, basil, garlic, zest of half a lemon, juice of whole lemon, and olive oil. Blend, scraping down sides of bowl as needed, until textured but creamy and well combined. Taste and adjust seasoning with salt. Dollop basil mixture over whipped feta, running a knife lightly through mixture to marble the two dips together. Garnish with extra peas and basil leaves, if desired. Serve alongside crackers and vegetables for dipping.

    Serves 6

    Each serving contains: 215 calories; 14 g protein; 15 g total fat (7 g sat. fat); 7 g total carbohydrates (6 g sugars, 1 g fiber); 456 mg sodium

    Carrot, Raspberry, and Olive Tartine

    This lovely open-faced sandwich is at once earthy, bright, briny, and fruity.

    Ingredients:

    3/4 cup (180 mL) fresh raspberries, divided

    3 Tbsp (45 mL) olive oil

    1 large lemon

    1/3 lb (150 g) carrots, about 3 medium carrots

    1/2 cup (125 mL) coarsely chopped flat-leaf parsley leaves

    1/4 cup (60 mL) roughly chopped Castelvetrano olives

    1/3 cup (80 mL) ricotta cheese

    3 slices whole grain country loaf, toasted

    Instructions:

    In medium bowl, smash 1/4 cup (60 mL) raspberries with a fork. Add olive oil and zest and juice of lemon. Whisk until well combined and set aside.

    On large holes of box grater, grate carrots and add to dressing mixture. Gently fold in chopped parsley and olives.

    Divide ricotta cheese, spreading evenly over slices of bread. Generously heap on carrot mixture and top with fresh raspberries. Drizzle over any remaining vinaigrette left in bowl and serve.

    Serves 3

    Each serving contains: 332 calories; 7 g protein; 19 g total fat (4 g sat. fat); 33 g total carbohydrates (5 g sugars, 6 g fiber); 373 mg sodium

    Strawberry Carpaccio

    This simple dessert celebrates the glory that is the summer strawberry.

    Ingredients:

    3/4 lb (340 g) strawberries, washed and hulled, divided

    1/2 tsp (2 mL) orange blossom water

    1 to 2 tsp (5 to 10 mL) honey (optional)

    1/4 cup (60 mL) toasted pistachios, roughly chopped

    2 Tbsp (30 mL) mint leaves

    Edible flower petals, for garnish

    Instructions:

    In blender, add 1/4 lb (113 g) strawberries and orange blossom water. Blend until smooth. Taste and adjust sweetness with honey, if desired. Into small bowl, strain strawberry puree through fine-mesh sieve. Discard any pulp left in sieve and set aside.

    Cut remaining strawberries into thin slices, lengthwise. Arrange them over chilled serving plates in a single layer, slightly overlapping. Drizzle with a few spoonfuls of strawberry puree before garnishing with a scattering of pistachios, mint leaves, and edible flower petals.

    Serves 2

    Each serving contains: 108 calories; 3 g protein; 4 g total fat (0 g sat. fat); 19 g total carbohydrates (12 g sugars, 5 g fiber); 44 mg sodium

    Article courtesy of Alive Magazine

  • Refreshing Watermelon Popsicles

    Refreshing Watermelon Popsicles

    On a hot summer day, nothing beats the sweet, juicy goodness of watermelon.

    Imagine that refreshing flavor transformed into a delightful frozen treat: watermelon popsicles! These vibrant and mouthwatering popsicles are incredibly easy to make and will keep you cool all summer long.

    Bursting with natural sweetness and hydration, they are perfect for both kids and adults alike.

    So let’s dive into this simple yet delicious recipe and get ready to savor the essence of summer in every bite.

    Nicole Catenaro

    Refreshing Watermelon Popsicles

    These delightful watermelon popsicles are a cool and healthy way to beat the summer heat. With just a few simple steps, you can enjoy the refreshing taste of watermelon popsicles! So gather your ingredients, get creative with your molds, and let the sweet flavors of this frozen treat transport you to a sunny paradise. Enjoy!
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 4 cups Fresh watermelon chunks (seedless)
    • 1 tablespoon Freshly squeezed lime juice
    • 1-2 tablespoons Honey or sweetener of choice (optional, adjust to taste)

    Method
     

    1. Start by cutting the watermelon into small chunks, removing any seeds if necessary. Ensure the watermelon is ripe and juicy for the best flavor.
    2. If you're using wooden popsicle sticks, soak them in water for about 10 minutes to prevent them from splintering during freezing.
    3. Place the watermelon chunks into a blender or food processor. Blend until you achieve a smooth and liquid consistency.
    4. Add the freshly squeezed lime juice to the watermelon puree. Lime juice enhances the overall flavor and adds a tangy kick.
    5. Taste the watermelon mixture and assess its sweetness. Depending on the natural sweetness of the watermelon, you may choose to add a little honey or sweetener of choice.
    6. If desired, gradually add the sweetener of your choice, blending again until well combined. Remember, watermelons are already sweet, so add sweeteners sparingly to maintain a balanced taste.
    7. Carefully pour the watermelon mixture into popsicle molds or small paper cups, leaving a little space at the top for expansion during freezing.
    8. Place the popsicles in the freezer and let them set for about 30 minutes to an hour, or until they become partially frozen.
    9. Once partially frozen, insert the popsicle sticks deeper into the molds or cups to secure them in place. This will help the sticks stand straight when the popsicles are fully frozen.
    10. Return the popsicles to the freezer and allow them to freeze completely for about 4-6 hours or overnight.
    11. When ready to enjoy, remove the popsicles from the molds or peel away the paper cups. If the popsicles don't easily release from the molds, run the bottom of the molds under warm water for a few seconds to loosen them.
    12. Serve the watermelon popsicles immediately and relish in the refreshing taste of summer. They are perfect for poolside lounging, backyard barbecues, or simply as a guilt-free dessert.
  • Minted Strawberry Lemonade

    Minted Strawberry Lemonade

    Minted Strawberry Lemonade

    For a quick and delicious addition to your summer table try this minty-sweet-tart drink! Try different variations for a fun twist, such as basil instead of mint, or limes instead of lemons! Give it a try this summer to help beat the heat!

    Minted Strawberry Lemonade

    A bright, tart, and sweet summer beverage.
    Print Recipe Pin Recipe
    Total Time 15 minutes
    Servings: 10
    Ingredients Method Notes

    Ingredients
      

    • 2 32 oz bottles Santa Cruz Organic® Lemonade chilled
    • 9 oz Strawberry spread (see notes)
    • 1 bushel Mint finely chopped
    • 1 whole Lemon thinly sliced
    • A few mint leaves for garnish

    Method
     

    1. COMBINE lemonade, fruit spread and chopped mint in pitcher. Stir until blended.
    2. SERVE over ice. Garnish with lemon slices and mint leaves.

    Notes

    Strawberry fruit spread, or jam, can be used for this recipe. Any other fruit spread or fruit preserve could be used as well.

    Recipe via Santa Cruz Organic

  • Melon Salad with Citrus Dressing

    Melon Salad with Citrus Dressing

    Melon Salad with Citrus Dressing

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Summer is time for fresh, colorful salads – and melons! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can learn how to cut a melon (whether it’s a honeydew, cantaloupe or watermelon!) and use it to make a bright, refreshing salad with citrus dressing. Scroll down for the recipe!

    Print Pin

    Melon Salad with Citrus Dressing

    Colorful balls of various melons take on a delicious flavor when combined with fresh lime juice.
    Course dinner, entree, Lunch, Salad
    Keyword citrus, dinner, entree, lunch, melon, salad
    Servings 4

    Ingredients

    • 1 honeydew melon
    • 1 cantaloupe
    • 1 small watermelon

    Citrus Dressing

    • Juice of 1 lemon
    • Juice of 1 lime
    • Pinch sea salt
    • ¼ cup raw honey or maple syrup
    • 1-2 tablespoons chopped mint

    Instructions

    • Use a melon ball scoop to create little balls from each of the melons. Place them in a large bowl.
    • Make the citrus dressing: In a small bowl, combine the lemon juice, lime juice, sea salt, honey and mint. Whisk together. Pour over the melon balls and gently toss until evenly coated. You can serve right away or chill before serving. If you refrigerate it, stir the salad again just before serving.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!