Build a Better You: Easy, refreshing summer recipes

Chicken Avocado Salad Pinwheels

Ingredients

2 avocados, cubed

Juice of 1 lime

2 cups shredded chicken

1 bell pepper, seeds and cores removed, chopped

1/2 small red onion, chopped

1/2 cup shredded Monterey Jack

1/2 cup shredded Cheddar

2 tablespoons sour cream

2 tablespoons finely chopped chives

4 large flour tortillas

Directions

In a medium bowl, combine avocado and lime juice and mash until only small chunks of avocado remain. Add chicken, bell pepper, red onion, Monterey Jack, Cheddar, sour cream and chives, and stir until evenly combined.

Spread a thin layer of the chicken avocado mixture onto a large tortilla, leaving a small border around the edges. Roll the tortilla up tightly, then cut off the edges and slice into 1-inch rolls. Repeat with the remaining ingredients.

Serve cold or at room temperature.

Source: Isabela Joyce

Recipe

Macro-Friendly Cherry Cobbler

Ingredients

Filling

1 cup pitted cherries, fresh or frozen

1 tablespoon maple syrup or monk fruit sweetener

1/2 teaspoon vanilla extract

1 teaspoon lemon juice

1 teaspoon cornstarch (helps thicken)

Topping

1/4 cup cup Kodiak Cakes mix, or oat flour

1/2 scoop vanilla protein powder

1 tablespoon unsweetened applesauce, or 1 teaspoon butter if you want it richer

1 tablespoon almond milk or your milk of choice

1/2 teaspoon baking powder

Dash of cinnamon

Pinch of salt

Optional topping: Light whipped cream or nonfat Greek yogurt

Directions

Preheat oven to 350°F.

In a small bowl, mix cherries, sweetener, vanilla, lemon juice and cornstarch. Pour into a small ramekin or baking dish.

In a separate bowl, mix all topping ingredients into a thick batter.

Drop a spoonful of batter over the cherry filling.

Bake for 25–30 minutes until the topping is golden, and the filling is bubbly.

Serve warm with Greek yogurt.

Recipe

Southwest Summer Salad

Ingredients

Dressing

1 ripe avocado, pitted and peeled

1/4 cup red wine vinegar

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

1/2 jalapeño, seeded and coarsely chopped

1 clove garlic, coarsely chopped

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup olive oil

Salad

2 heads romaine lettuce, chopped

1 (15-ounce) can black beans, drained and rinsed

1 1/2 cups grape tomatoes, cut in half

1 orange bell pepper, seeded and chopped

1 cup frozen corn, thawed

1 cup shredded Pepper Jack cheese

4 green onions, sliced

1/2 cup chopped fresh cilantro

1 ripe avocado, peeled, pitted and cubed

1/2 cup crushed tortilla chips or strips

Optional: Add shredded chicken, ground beef or sliced steak if you are looking to add some protein.

Directions

For the dressing: To a blender, add the avocado, red wine vinegar, lime juice, cilantro, jalapeño, garlic, salt and pepper. Blend until almost smooth; there should still be bits of cilantro. Add the oil and blend until incorporated.

For the salad: In a large bowl, add the lettuce, black beans, tomatoes, bell pepper, corn, cheese, green onion, cilantro, avocado and tortilla chips. Drizzle with the dressing and toss to combine. Serve immediately.

Source: Isabela Joyce