#summercravings

This Great Summer Salad is perfect for hot days when you want something light, refreshing, and packed with flavor. It's loaded with fresh vegetables like mixed salad greens, cherry tomatoes, cucumber, avocado, and red onion, which provide a variety of textures and nutrients. The addition of creamy feta cheese and toasted pine nuts adds richness and crunch to the salad. Drizzle with a simple balsamic vinaigrette dressing made with extra virgin olive oil, balsamic vinegar, and Dijon mustard for the perfect finishing touch. This salad is not only delicious but also keto-friendly, making it a great option for anyone following a low-carb lifestyle during the summer months.

Ingredients: 2 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1 avocado, diced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup toasted pine nuts. 2 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper, to taste.

Instructions: Tear up some toasted pine nuts, diced avocado, cherry tomatoes, cucumber, and put them in a large salad bowl. Add some crumbled feta cheese on top. To make the dressing, mix the fresh olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl with a whisk. Pour the dressing over the salad and gently toss everything together. Serve right away, and enjoy your cool summer salad!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy this recipe for homemade mint chocolate chip ice cream and its creamy goodness and refreshing taste of real mint. Ideal for sating your sugar craving on a warm day!

Ingredients: 2 cups fresh mint leaves, washed and patted dry. 2 cups whole milk. 1 cup granulated sugar. 2 cups heavy cream. 1 teaspoon pure vanilla extract. 1 cup mini chocolate chips.

Instructions: Put one cup of whole milk and the fresh mint leaves in a blender. Process until the mint is chopped finely. The remaining cup of whole milk and the granulated sugar should be heated in a saucepan over medium heat. Stir until all of the sugar has dissolved. Take off the heat. Transfer the blended milk with mint into the saucepan containing the sugar-milk mixture. Mix everything together. Mix the heavy cream and vanilla extract in a different bowl. Combine this mixture with the saucepan and stir until thoroughly mixed. The mixture should be well chilled after at least two hours in the refrigerator. Transfer the chilled mixture into an ice cream maker and process as directed by the manufacturer. Add the mini chocolate chips and churn for an additional few minutes, or until the chips are distributed evenly. Once the ice cream has reached the consistency you want, transfer it to an airtight container and freeze it for a few hours. Enjoy your homemade chocolate chip mint ice cream after serving it!

Prep Time: 20 minutes

Cook Time: 30 minutes

You can enjoy the delicious mix of sweet strawberries and sour rhubarb, with a crunchy crumble layer on top, all in a cool ice pop.

Ingredients: 1 cup diced strawberries. 1 cup diced rhubarb. 1/4 cup granulated sugar. 1 tablespoon lemon juice. 1/2 cup rolled oats. 1/4 cup all-purpose flour. 2 tablespoons brown sugar. 2 tablespoons unsalted butter, melted. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 cup vanilla ice cream.

Instructions: Diced strawberries, rhubarb, granulated sugar, and lemon juice should all be put in a saucepan. For about 5 to 7 minutes, or until the fruits soften and the juices come out, cook on medium heat. Take it off the heat and let it cool down. Put rolled oats, all-purpose flour, brown sugar, melted butter, ground cinnamon, and salt in a bowl. Mix until it falls apart. Put a spoonful of the cooked strawberry-rhubarb mixture in the bottom of each ice pop mold. Put a scoop of vanilla ice cream on top of each mold. Spread the crumble mix on top of the ice cream layer and press it down gently to stick. In each mold, put an ice pop stick. Then, freeze until solid, which should take about 4 to 6 hours or overnight. In order to get the ice pops out of the molds after they have frozen, run them under warm water for a short time. Enjoy the Strawberry Rhubarb Crumble Ice Pops, which are cool and fruity.

Prep Time: 20 minutes

Cook Time: 10 minutes