Summer’s here, and that means showing a little more flesh—even if we wish it was still cold enough to hide under a sweater. Susan Burke March, a Flagler Beach, Florida-based registered dietician, certified diabetes educator, and author of Making Weight Control Second Nature: Living Thin Naturally, shares a few tips on how to slim down this season, along with a recipe for refreshing Summer Salmon & Salsa. “Summer means my herbs are in my pots and growing like crazy. I have fun searching out recipes that incorporate these fresh and unusual flavors,” she says. “Instead of creating recipes around the ‘meat,’ I use the ingredients for my guide, and get creative.” www.susanburkemarch.com
•Salads: Instead of the same old lettuce, tomato, and onions, create a meal-size salad with artichoke hearts, corn cut from the cob, roasted red peppers, and black beans. Add chopped turkey, chicken breast, tofu, or fresh buffalo mozzarella. Whole-wheat rolls or small pitas are good additions.
•Burgers: Forget about fatty chopped meat; think salmon burgers. Make your own from canned wild salmon, chopped green onions, chopped celery, and shredded carrots, and grill on your barbeque.
• Herbs: Create your meals around the herbs you’re growing: basil (caprese or panzanella salad); cilantro (salsa, soup); oregano (grilled fish, pizza); tarragon and dill (fresh potato salad made with Greek yogurt and/or nonfat buttermilk, grilled asparagus)
•Grills: All vegetables and fruits! Marinate vegetables (halved red peppers, thick red onion slices, eggplant, and zucchini) in a marinade of balsamic vinegar, olive oil, lemon juice, and garlic, then grill a few minutes on each side until grill marks appear and vegetables are soft. Transfer to a Pyrex dish and pour leftover marinade on top. For dessert, halve fresh peaches or nectarines and grill, cut side down, and then brush with a marinade of balsamic vinegar and honey. Check out Susan’s Summer Salmon & Salsa recipe!