Beach Day Delights

Apply your sunblock and enjoy the sunshine! The weather is getting warmer, and now you need a summer snack to satisfy your craving. Check out these four easy recipes for a wonderful treat to make your summer day sweeter.

A picture of a glass of limeade with a mint sprig and spoon sitting on concrete.

Summer Mint Limeade

by Dewey Lightcap

Yields 2 12-oz servings

  • Juice of 1 lime
  • 1 tbsp agave nectar
  • 4 sprigs fresh mint (about ½ tbsp packed)
  • 3 cups water
  1. Add all ingredients to a blender and blend on highest speed for 60-90 seconds.
  2. Serve over ice. For best results, pour through a tea strainer when serving and garnish with lime wheel and/or sprig of mint.

Calories 36; Total Fat 0g; Saturated Fat 0g; Sodium 15mg; Carbs 10g; Sugars 8g; Fiber 0g; Protein 0g

Jerk Chicken Salad

by Adriana Fernandez

Yields 5 servings

  • 4 chicken breasts or 6 chicken thighs
  • 4 tablespoons of jerk seasoning
  • 2 tablespoons of garlic powder
  • 2 tablespoons of cumin
  • 3 tablespoons of olive oil
  • 1/2 cup of mayonnaise
  1. Add chicken to a large Ziploc bag or reusable container. Coat with jerk seasoning, garlic powder, cumin, and olive oil.
  2. Optional: leave overnight or for 4-8 hours to marinate.
  3. Once seasonings are combined/marinated, cook chicken parts on the grill or on the stovetop on medium heat with a semi-deep pan.
  4. Once cooked thoroughly (about 25-30 minutes), take off medium heat and allow to cool.
  5. Chop/shred chicken into bowl. Combine chopped/shredded chicken with mayonnaise and mix.
  6. Enjoy on toast, in a sandwich, with crackers, however you like!

Calories 283; Total Fat 14.3g; Saturated Fat 2.2g; Sodium 856.3mg; Carbs 5.6g; Sugars 0.5g; Fiber 0.7g; Protein 29.5g

A picture of chicken salad on two slices of bread and a plate.
A picture of pieces of strawberry and honey Greek yogurt bark on a yellow plate next to a vase of sunflowers.

Strawberry & Honey Greek Yogurt Bark

by Nate Widom

Yields 5 servings (about 3 pieces/serving)

Ingredients For Yogurt Mix
  • 1 large container of full-fat plain
  • Greek yogurt
  • 2 tablespoons of honey
  • ¼ teaspoon of vanilla extract
  • ½ tablespoon of strawberry syrup
Ingredients For Toppings
  • 3 large fresh strawberries
  • 1 teaspoon of strawberry syrup to drizzle
  • Line a 9 x 9 in baking sheet with parchment paper.
  • In a medium bowl, whisk the yogurt, honey, strawberry syrup, and vanilla extract together.
  • Cover baking sheet with the whisked yogurt mixture ¼ inch thick. You may want to use a spatula for help!
  • Chop the strawberries into thin slices and top them over the mixture. Next, drizzle the strawberry syrup for decoration.
  • Cover the baking sheet with saran wrap and place it in the freezer for a few hours or overnight. Once it’s frozen, you now have a delicious summer treat!

Calories 155; Total Fat 5.1g; Saturated Fat 3.2g; Sodium 36.8mg; Carbs 15g; Sugars 12.2g; Fiber 1.2g; Protein 10.1g

Mango Pineapple Sorbet

by Sasha Reddy

Yields 10 servings

  • 4 ripe mangoes, peeled and chopped
  • 1 20oz can pineapple chunks
  • ¾ cup sugar, or substitute equal parts maple syrup
  • 3 tbsp clear rum (optional)
  1. Combine all ingredients in a blender and blend until well-mixed.
  2. Add ingredients to an ice cream maker and churn according to appliance instructions. If you don’t have an ice cream maker, skip this step.
  3. Pour mixture into freezer-safe container, freeze for 2-3 hours, and enjoy!

Note: Churning the ice cream and adding rum helps make the sorbet easier to scoop. If you’re not churning or adding alcohol, plan to leave a few extra minutes for the sorbet to thaw before serving.

Calories 121; Total Fat 0.2g; Saturated Fat 0g; Sodium 5.7mg; Carbs 29.2g; Sugars 22.3g; Fiber 1.1g; Protein 0.3g

A picture of a glass bowl of mango pineapple sorbet sitting on a wooden beam.

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