3 Healthy Recipes for Summertime Weight Loss

Enjoy these three summertime recipes. Feel free to forward this email onto friends and family that would also enjoy these recipes.

Kale Coleslaw

Course Salad, Side Dish
Cuisine Summer
Servings 4
Author Brenda Watt, CHNC, NNCP, CNE


Salad Ingredients

  • 1 14-16 oz. package classic coleslaw mix
  • 3 cups kale, stems removed and chopped
  • 1 red bell pepper, cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks
  • 2 green onions, chopped
  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil

Salad Dressing

  • 1 clove garlic, pressed or minced
  • 2 tsp raw honey
  • 1 tsp salt and pepper


  1. In a large bowl toss coleslaw mix, kale, red pepper, carrot and green onion.
  2. In a small bowl slowly whisk apple cider vinegar into olive oil, mixing to emulsify. Add garlic, honey, and salt and pepper mix well.
  3. Pour dressing over coleslaw mixture and toss well to combine.
  4. Cover and refrigerate for 1 to 4 hours. Serve cold or at room temperature.

Recipe Notes

Kale, like many leafy greens, are good for the circulatory system, contain B vitamins and contain powerful anti-cancer compounds. As well, kale is a plant-based protein source because it contains the essential amino acid, threnoine.

Chocolate Peanut Butter Shake

Course Breakfast
Cuisine Summer
Keyword shake, smoothie
Servings 1
Author Brenda Watt, CHNC, NNCP, CNE


  • 2 scoops protein powder
  • 1 cup unsweetened almond chocolate milk
  • 1.5 tsp natural creamy peanut butter
  • ¾ cup blueberries
  • 1 tbsp chia seeds, whole or ground


  1. Combine in blender and blend until smooth.
  2. Serve with a glass straw and slurp it up!

Recipe Notes

Change up the flavour by using different nut butters and different berries. In fact, you could vary the nut/seed milk to create an awesome shake unique to your taste buds.

Cauliflower Hummus

Course Side Dish
Cuisine Summer
Keyword dip
Author Brenda Watt, CHNC, NNCP, CNE


  • 1 head cauliflower, cored and cut into 1 1/2" florets
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • ¼ tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1/2 cup tahini
  • 3 cloves garlic, smashed and minced into a paste
  • Juice of 1 lemon
  • 1/8 tsp paprika


  1. Preheat oven to 500°F.
  2. Toss cauliflower, olive oil, cumin, sea salt and black pepper together in a large bowl.
  3. Transfer mixture to rimmed baking sheet and spread out evenly. Bake until cauliflower is browned and tender, 25 - 30 minutes, stirring occasionally.
  4. Combine tahini, garlic, lemon juice and roasted cauliflower in a food processor. Blend until a smooth paste forms (add additional olive oil if desired).
  5. Season with sea salt (if desired) and sprinkle paprika on top.
  6. Serve warm or cold with assorted vegetables.

Recipe Notes

Tahini is made from ground sesame seeds, which are one of the highest concentrated sources of calcium. Yes, you can get calcium from other sources besides milk.

About Brenda

As a nutrition consultant and educator, I aim to support you in achieving health and vitality through natural wholesome foods and lifestyle transformation. Ready to change yourself from the inside out? Then contact Brenda today.