June 2010 Tips and Recipe

Gearing up for Summer

Kids are out of school and summer is just around the corner. This month's ezine is dedicated to staying fit and trim even during these hot summer months.

Weight Loss Tip

Summer Foods for Weight Loss

Chilled Soups

Try a nice cold cucumber soup to beat the summer heat and keep you within your daily allowance. Start your lunch with an icy soup and add a summer salad.

Watermelon

Watermelon makes a nice addition to your summer fare. At only 86 calories per wedge and just 2 Weight Watchers points, it's a nice healthy way to add some sweat taste to your meal without adding up the calories.

Grilled Veggies

The grill is not just for burgers and brats anymore. Try grilling your favorite veggies like peppers, onions, carrots, asparagus and more for some tasty and healthy additions to your summer grilling fun.

Schools Out - Now What?

With school now out your daily workout schedule may need to be adjusted. If you used to hop on the treadmill after putting the kids on the bus, but now you find that you can't, it's time to adjust. Try doing some outdoor exercises while watching the kids play outside.

Just grab an exercise mat, take it out in the sun and do some crunches, push ups and more. You can even get your cardio in by doing some jumping jacks and using a jump rope. The kids will think your playing and even join you in some of your exercise routines.

Iced Cucumber Soup

Get chilled and healthy with this yummy cold soup recipe.

What You Need:

• 1 tsp unsalted butter
• 3 large cucumbers (peeled, seeded and chopped
• 2 cups low sodium chicken or vegetable broth
• /2 cup white wine
• 1 Tbsp fresh dill
• 1/2 tsp salt
• 1/8 tsp coarsely ground pepper
• dash ground nutmeg
• 3/4 cup non-fat sour cream
• 1/2 cup non-fat yogurt
• 1/2 cup thinly sliced cucumber
• 1/2 cup fresh dill

How to Make It:

1. Melt the butter in a large non-stick skillet over medium heat.
2. Add the cucumber and sauté about ten minutes. The cucumber should be lightly browned.
3. Add the chicken broth and increase heat to medium-high. Bring the soup to a boil, stirring occasionally, and add the white wine.
4. Reduce the heat to medium and simmer for about ten minutes stirring frequently. Add dill, salt and pepper.
5. Reduce heat to medium low and simmer two minutes.
6. Blend until smooth using a stick blender. (Or place 1/2 of the soup in a blender jar and blend on liquefy until smooth. Remove to a storage container. Repeat with the other half of the soup and allow it to cool.)
7. After the soup is cooled add 1/2 cup of the sour cream and the yogurt to the soup. Whisk until smooth and then cover and chill until very cold.
8. To serve, ladle into individual bowls, top each with a dollop of the remaining sour cream. Garnish with cucumber slices and fresh dill.

Number of Servings: 8 (about 1 cup each serving)

Nutrition Information Per Serving

Calories 62; Fat (g) 1; Fiber (g)1; Protein (g)3; Carbs (g)8;

WW Points 1

Exercise 4 Weight Loss 2 Achieve Fitness and Health

Best wishes from your diet buddy