The summer months offer a great opportunity for individuals to make healthy lifestyle choices. The warmer weather makes it more appealing to venture outdoors and engage in fun, physical activities such as strolling in the park, hiking or playing tennis.
Summer is also a great time to take advantage of all the fresh, tasty produce the warmer temperatures yield. Here, Las Vegas weight loss surgeon Dr. Thomas Umbach shares some of his favorite healthy recipe ideas using fresh summer produce, courtesy of www.FoodNetwork.com. (Take care to adjust the serving sizes to meet your individual metabolic needs.)
Prep time: 25 minutes
Cook time: 8 minutes
2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves
Preheat grill to medium-high.
Place all cut vegetables and the tomatoes in a large, shallow baking dish, add the 1/2 cup of olive oil and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
Garlic-Caper String Beans
Prep time: 5 minutes
Cook time: 10 minutes
Boil 1 pound mixed green and wax beans in salted water until crisp-tender, 6 minutes; drain. Chop three garlic cloves, 2 tablespoons capers and the zest of one lemon and mash together to make a coarse paste; sauté in olive oil, 2 minutes. Add the juice of the lemon and bring to a boil. Add the beans and toss until glazed, 2 minutes. Season with salt and pepper.
Prep time: 15 minutes (No cooking required!)
Soak half a thinly sliced red onion in cold water. Pat dry 4 cups of diced watermelon and one seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of half a lemon; season with salt and toss. Top with crumbled goat cheese. You can also substitute fat-free feta cheese as an even healthier option.
To schedule an appointment with Dr. Umbach to learn more about transitioning to a healthier lifestyle, please contact Blossom Bariatrics by calling (702) 463-3300 today.