Summer is the perfect time to indulge in fresh, vibrant, and healthy dishes, and nothing screams summer more than a refreshing fruit salad. Add a pop of bold color to your table with a red fruit salad, made up of the summer’s best season – watermelon, strawberries, cherries and raspberries.
Not only is a salad of red fruit visually stunning, it’s also packed with vitamins, antioxidants, and a burst of natural sweetness. The easy Lime-Honey-Mint Dressing enhances the sweetness with a bright tang of citrus – no need to dirty another dish, I just mix it up in the bottom of my serving dish and then toss around after adding fruit before serving.
A fun way to prep the salad is in a large, wide-mouth mason jar – keep in the fridge until ready to serve. Then dump into a bowl before serving, the dressing on the bottom ends up on top!! Perfect for a summer patio meal, pool party or pot luck!
This beautiful fruit salad — featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. Super easy to make, so also perfect for lazy days or busy night meals.
Course:
Dessert, entree salad, Side Dish, Snack
Keyword:
cherries, fruit salad, raspberries, strawberries, watermelon
Servings: 4servings
Ingredients
Dressing:
2Tbsp.honey
1 ½Tbsplime juice
2tspchopped fresh mint leaves
Fruit4 cups total, can vary a bit
¾cupraspberries
¾cuphalved and pitted cherries
1cupsliced strawberries
1 ½cupwatermelon cubes1/2” cut
Instructions
In bottom of glass jar that holds 4 cups or a medium serving bowl, whisk together the honey, lime juice and chopping fresh mint.
When ready to add raspberries, halved and pitted cherries, sliced strawberries, and chopped watermelon to bowl and gently toss to coat with dressing.
Store leftovers, covered, in the fridge for up to two days.
Treat yourself to a slice of this small-batch Raspberry Almond Dark Chocolate Tart, a luxuriously rich and creamy dessert (without added sugar) that is perfectly portioned to serve four.
I’m typically not entertaining a crowd – so this half-sized chocolate tart is ideal for small gatherings, intimate dinner dates, or just because you know (like me) you’d eat all the leftovers without thinking!
This dark chocolate tart with raspberries is surprisingly simple to make, and only uses a handful of ingredients, six to be exact – butter, sugar-free cookies, heavy cream, sugar-free chocolate chips, raspberries and a sprinkle of almonds.
TIPS FOR MAKING CHOCOLATE ALMOND RASPBERRY TART
Sugar-free Ingredients: While I used sugar-free products, like sugar-free chocolate chips) it’s not imperative. You can substitute the full-sugar siblings – however, it will alter the nutritional details. The cookies are crushed, and while I used a chocolate sandwich cookie, you may use other sugar-free types like sugar-free vanilla wafers, chocolate chip cookies, or graham crackers.
Dairy Ingredients: Do NOT substitute the butter with margarine or heavy cream with half-and-half or milk. The filling is a classic chocolate ganache, and these full-fat dairy items are essential for a successful outcome. If you need a dairy-free recipes, try my full-size, Paleo Chocolate Raspberry Tart
Tart Pan / Dish: A little 5.5” pie dish works perfectly, or a smaller quiche pan, tart pan, or lower profile ramekin with a 5.5 to 6” diameter.
Microwave: I don’t have the patience to melt chocolate and cream on the stove top using a double boiler method. So, instead I melt by heating up the cream in microwave (to just under boiling) and then adding my FINELY chopped chocolate at room temperature (or mini chocolate chips work well). Then I stir until everything melted together, smooth, and glossy! Those little pieces of chocolate melt fast, but if needed, you still have chocolate lumps – microwave for 5-10 seconds and stir again.
As mentioned, if you need a dairy free raspberry tart, my Paleo Chocolate Raspberry Tart (above) is for you – it gets rave reviews. It is full-sized, but leftovers will store covered in the fridge for up to 5 days.
This rich and delicious chocolate tart is bejeweled with raspberries and almonds, and perfectly portioned to serve two to four guests. No added sugar and can be gluten-free depending on what type of cookie used for the crumb crust.
Course:
Dessert
Keyword:
chocolate, raspberry, tart
Servings: 4
Ingredients
1tbspbuttermelted
8sugar-free “oreo” type cookiescrushed (or 2/3 cup crumbs of another crunchy cookie)
4oz.heavy cream (aka whipping cream)1/2 cup
4oz.sugar-free dark chocolatefinely chopped (or sugar free chocolate chips)
15Fresh raspberries
1tbspslivered almondstoasted
Instructions
Preheat oven (or toaster oven) to 350F.
Add melted butter and cookie crumbs to tart pan. Stir together until combined. Press down with fingers to compact crumb mixture into pan, pushing it up the sides at least 1/2″-inch.
Bake crust for 8 minutes. Remove and let cool completely.
To make filling, add cream to microwave-save bowl or glass measuring cup. Heat on high for about 45 seconds until hot, but not boiling. Remove and add finely chopped chocolate (or mini chocolate chips). Stir until chocolate melts into the cream and mixture is glossy and smooth. If needed, can stick back in microwave for 5-10 seconds if come pieces haven’t melted.
Pour this mixture into the cooled crust, using a spatula to scrape out every last bit of that goodness.
Transfer to fridge for about 10 minutes to allow the ganache to set up. Then add raspberries and almonds on top, let chill another 10 minutes or until ready to serve.
Cut in wedges, serves 2 to 4 depending on appetite. Store any leftovers, covered and in the fridge for up to 5 days.
As you can see, I’m feeling rosy and all about PINK breakfast today — I must be in the mood for Valentine’s Day! Check out these 10 protein-packed breakfast recipes, you’ll fall in love with the pink food, great nutrition and amazing taste!
Raspberry Beet Overnight Oats help you lessen stress on busy mornings. Whip up this pretty in pink recipe loaded with nutritious ingredients before you go to bed and wake up to an amazing breakfast. 287 cal, 40g carb (9g fiber), 9g fat, 13g protein
Raspberry Cheesecake Protein Spread comes together with just a few simple ingredients and can be kept in the fridge for the week, to spread on toast, bagels or dollop into your oatmeal. Each 2 tablespoon serving has 84 calories and 8g protein.
Sugar-free Strawberry Protein Cupcakes(aka “breakfast cakelettes”) seem like dessert but are balanced enough for a sweet breakfast mosh. Make in muffin cups or a silicone flower mold. Each serving has125 calories, 8g protein, 6g fat and 5g net carb.
Strawberry Cottage Cheese Protein Waffles are a quick and easy breakfast that featuring my basic cottage cheese protein waffle recipe, but made “berry” extra with strawberry protein powder and freeze-dried strawberry slices ground up together and blended in the batter. Each generous-sized serving (3 waffles) has 213 calories, 5g fat, 21g protein and 20g carb
Strawberry Protein “Puppy Chow” is a human treat featuring strawberry protein powder and crushed dehydrated strawberries (plus some other good things) combined with everyone’s favorite gluten-free rice cereal. A fun snack and breakfast on the go. Each serving: 152 calories per serving with 5g protein, 15g net carb.
Strawberry Cheesecake Quinoa-Oat Bake, it’s healthy, hearty and makes enough for a crowd – or to freeze for meal prep. Prepared with the dynamic duo of of steel cut oats and quinoa, this easy breakfast recipe provides lots of whole grains to fuel the day. Each serving has less than 200 calories, 8 grams of protein and just 7 grams of fat.
Protein Pink Drink is my take a popular coffee-house drink. The “pink” comes from tea – try hibiscus tea or pomegranate tea. Just 60 calories per serving and only 1.4 net carb – but 7g protein to help you meet your goals.
Hot Spiced Watermelon Lemonade with Collagen: In cooler weather, I can be chilled to the bone – especially once I stop running. This hot drink is a watermelon workout recovery treat that warms me up, provides all the benefits of watermelon but also with some collagen for joint and muscle management (and protein boost), plus turmeric for anti-inflammatory relief.
Sundays are for rest, recharging, and really yummy things. Raspberry Protein Pancakes with Cheesecake Topping makes a tasty breakfast that feels indulgent, but is actually “no worries” at just 243 calories and 19g protein per serving* Lower carb and gluten-free too.
Very simple to make these protein pancakes with raspberries, just mash up the fresh berries into a jam-like consistency and then mix in coconut milk, coconut flour, protein powder* and a pinch of baking soda. Then batter up a non-stick skillet (I used this skillet, it’s inexpensive & effective) and get to flipping and stacking! This protein pancake recipe is ready in a snap – only 4 pancakes to make (two pancakes for each serving, or eat them all for a really big appetite).
Use the protein power variety of your choices, like whey, plant-based or casein, etc. IF the batter starts to seem too thick (which can, based on the powder), then just mix in a splash more of milk. I used Clean Lean Protein from Nuzest in Smooth Vanilla. A cake batter or even chocolate protein powder would be yummy to.
The crown on top of these raspberry pancakes is the Cheesecake Topping – it is simple softened low-fat cream cheese mixed together with a few more raspberries and sugar-free mini chocolate chips. Dollop it on top of your warm pancakes and it will begin to melt – just smear it around for the most delicious pancake topping (no syrup or butter required)!
This raspberry protein pancakes recipes makes two servings – if you don’t polish them all off, keep covered in the fridge for up to 3 days, microwaving for 15-20 seconds to reheat. They can also be frozen (without the topping).
Raspberry Protein Pancakes with Easy Cheesecake Topping
Prep Time
5mins
Cook Time
10mins
Total Time
15mins
Indulge in a healthy, protein-packed stack of berry-studded pancakes featuring a cheesecake like topping to smear around on top, instead of syrup and butter. Only 243 calories per serving, 19g protein — plus lower carb and gluten free.
Course:
Breakfast, brunch
Keyword:
cheesecake, pancakes, protein powder, raspberry
Servings: 2servings
Calories: 243kcal
Ingredients
2/3cupfresh raspberriesdivided
1egg
1/2cupunsweetened coconut milk from cartonsplash more, if batter too thick
1/3cupvanilla protein powderyour choice of variety
3tbspcoconut flour
1/4tspbaking soda
2Tbsplow-fat cream cheesesoftened
2tspsugar free chocolate chips
Instructions
Add ½ cup raspberries into bowl (Reserving remainder for the topping). Use a fork to smash them up into a jam-like consistency.
Stir in egg and coconut milk into raspberries, whisking together with a fork until combined.
Next, mix in coconut flour, protein powder, and baking soda until combined.
Heat non-stick skillet over medium heat.
Pour 1/3 cup batter in center of skillet. Cook for 3 minutes or until mostly set and no longer runny. Slide spatula underneath and flip
Summer is nearly here and this Watermelon, Raspberry, & Quinoa Salad with Ginger Mint Dressing is an easy-fix for upcoming pool parties, picnics and patio dining.
Fully-loaded, this watermelon salad won’t leave you hunger a few minutes later. It’s actually quite hearty with quinoa, sunflower seeds, feta cheese, loads of greens, juicy watermelon and raspberries.
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Why I love this watermelon salad, other that the amazing taste: Fresh ingredients to fuel my adventures, no cooking, stunning as a side dish but hearty enough for a main course (especially if you add some shrimp or salmon!).
I love how watermelon is a refreshing and delicious addition to salads, providing a burst of sweetness, hydration and nutrients. It’s also a smart way to use up leftover watermelon, if you purchased a big one! By the way, check out this post on how to efficiently cut up a jumbo-sized watermelon fast.
Ginger Mint Dressing, so fresh and fragrant!
Let’s talk about the fresh, invigorating, and aromatic dressing. Ginger Mint Dressing is so simple to make with just a quick blast in a personal-sized blender. It’s also a smart way to tackle mint that likes to take over gardens this time of year. Now and then, I pull out my juice to make Ginger Juice (and store in small portions in my freezer). Check out my tips on Juicing Ginger Root. However, if I’m “out of stock,’ for convenience I just rely on bottled ginger juice or the little ginger juice shots you can buy in the fresh juice section of the produce department.
This Ginger Mint Dressing also makes an amazing marinade for fish and shrimp.
Watermelon, Raspberry & Quinoa Salad with Ginger Mint Dressing.
Prep Time
15mins
Total Time
15mins
Hydrate and invigorate with this juicy fresh salad featuringwatermelon, raspberries and quinoa! The zingy ginger mint dressing is amazing.It’s a stunningly colorful side dish or add shrimp or salmon for a main dish.
Add salad ingredients to bowl. Then add all dressing ingredients to small blender and process until mostly smooth. If you don’t have ginger juice, you can sub watermelon juice (from the watermelon prep run off) and a ½ teaspoon of finely grated ginger. Pour dressing over salad and gently toss. Best eaten same day as dressed – serves 4 as a side.
