Watermelon Bliss
PROTEIN SHAKE
Picture this: It’s a scorching summer day, and you’re craving something cool, refreshing, and delicious. Enter the watermelon – nature’s answer to beating the heat and staying healthy!
Why watermelon should be your go-to summer snack:
Low in calories: Only 46 calories per cup
Surprisingly low in sugar: 9.5 grams per cup (less than apples or blueberries!)
Potential heart health benefits: Rich in L-citrulline and lycopene
Ingredients:
- ¾ cup unsweetened almond milk or water
- 1 cup watermelon slices
- ¼ cup frozen raspberries
- ½ cup Greek yogurt (for plant based, use coconut or soy-based)
- 2 Tablespoons lime juice
- Ice cubes (as desired)
- Toppings: fresh watermelon slices, mint leaves for garnish
Instructions:
- Blend Ingredients: In a blender, combine the almond milk (or water), fresh watermelon slices, frozen raspberries, vegan Greek yogurt, lime juice, and maple syrup (if using). Blend until smooth.
- Adjust Consistency: Add ice cubes to the blender and blend again until the mixture is chilled and the desired consistency is achieved.
- Serve: Pour the smoothie into glasses.
- Garnish: Top with additional fresh watermelon slices and garnish with mint leaves.
This Yellow Zucchini-Carrot Pappardelle with Pesto is a celebration of color!
Every month, I experiment with new plant-based dishes for the ReShape app. Healthy habits never tasted so good! If you don’t already know, ReShape includes a complete day-by-day food plan with both plant-based and traditional protein options for every meal.
Today’s plant-strong creation by Chef Michele Leao has been one of my favorites. It replaces pasta with fresh carrots and zucchini ribbons.
Simple…and delicious.
The carrots are sweet and earthy, and the zucchini acts as a sponge to soak in all the pesto’s flavors. A perfect combination.
This recipe calls for the zucchini and carrots to be served raw, but if you want to turn it into a pasta replacement, boil the ribbons for five minutes.
Voila! A pretty presentation that’s loaded with fresh veggies.
