To maintain a balanced diet and healthy body for maintaining our well-nourished, hydrated and clean, it is essential to include small changes in our diet summer.

8 Tips to adapt your diet to summer

1# The main thing is to drink as much fluid as that used to consume, it is hoped that the heat we are required to lose more water than it needs to be restored.

2# To remove the water, they also lose vitamins and minerals, hence, we must include more of these dietary and therefore nothing better than fruits, vegetables and fresh milk.

3# The heat tends to take away the desire to eat abundant and calorie foods, so it is best to implement cold preparations that are pleasant on the palate but at the same time, our bodies cool. They can be liquefied and eat cold soup, salad with cooked meat, pasta with vegetables in salads or other complete meals but without high temperatures.

4# To reduce calories ingested not drastically due to inappetence caused by heat, try eating small portions frequently without going more than 3 hours without eating.

5# To maintain a clean and purify the body it is best to consume adequate amounts in water and foods rich in fiber such as whole grains, legumes, fresh fruits and vegetables.

6# With the aim of contributing to a healthy tan and skin care of the sun’s rays, in addition to avoid peak hours, we should eat foods rich in vitamin A or beta-carotene, and carrot, tomato, watermelon, squash, corn and all those vegetables fruit or orange or pink.

7# Foods in summer should be properly refrigerated, especially raw meat. This prevents bacterial infections that can cause digestive ailments.

8# Do not remove completely the simple sugars in their diet to avoid hypoglycaemia, for it can rely on the fruit that contains natural sugars or juice them.

These little tips can help maintain the vitality and prevent aches own high temperatures and summer activities.

This is the most moist banana bread recipe I have ever found. When done properly, this moist banana bread recipe will melt in your mouth. It’s almost like a piece of heaven to eat. I believe that the milk is what really adds the moistness to the bread. If you can get your hands on real cows milk right from the cow, the cream in the milk helps add even more moistness and taste to this amazing moist banana bread recipe. I hope you enjoy this moist banana bread recipe as much as I do. This is my favorite moist banana bread recipe that I have ever found. Enjoy!Moist Banana Bread Recipe Ingredients:

1/2 cups of oil
1 cup of sugar
2 eggs
3 ripe bananas mashed to a paste
2 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of fresh baking powder, always use fresh powder
1 teaspoon of baking soda, again making sure it’s fresh
3 tablespoon of milk
1 teaspoon of vanilla
1/2 cup of chopped pecans

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Fruit salad is probably one of the easiest and tastiest things in the world to make. Any seven-year old can whip up their salad in no time at all. In fact, for a real bonding time with your kids, you can involve them in the kitchen and have fun whipping up this fabulous desert.

This is particularly popular during the summer when fresh fruits abound, however, summer or winter, it doesn’t really matter as fruits grow all year round. There’s really nothing to putting together fruit salad rcipes. The secret is really just in picking out the best fruits.
Weight Watchers Layered Fruit Salad recipe
Makes 6 servings

Ingredients
2 medium bananas, sliced
2 cups pineapple chunks
2 medium oranges, peeled and sectioned
2 kiwi fruit, peeled and sliced
1 cup red seedless grapes
1 pint strawberries, sliced
1 medium grapefruit, peeled and sectioned
1/2 cup orange juice
1/2 teaspoon orange zest
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon grated lemon, rind of
1 cinnamon stick

Preparation
1.In a medium saucepan, combine the orange juice and zest, lemon juice and rind, brown sugar and cinnamon stick. Bring to a boil.
2. Reduce the heat and simmer, uncovered, for about 5 minutes.
3. Remove from the heat and let cool completely.
4. Layer the fruit in a glass serving bowl.
5. Remove the cinnamon stick from the sauce; pour the sauce over the fruit.
6. Cover and chill for several hours before serving.

WW POINTS per serving: 4
Nutritional information per serving: 217 calories, 0.7g fat, 5g fiber

Source  

There are a number of ice cream makers out there, some excellent, if rather expensive , but I never seem to have enough room in the freezer to cool the equipment so tend to use just a plastic box, perhaps a food processor and a fork. The latter is necessary to stir the mixture at least once, preferably 2 or 3 times , as it is freezing. This will serve to break up any large ice lumps that form and keep your ice cream smooth. The important thing is to keep everything scrupulously clean.

Serves: 12
Fibre 2.8g, protein 5.5g, fat 31g
Calories/serving: 382
WW points per serving 7

• 6 egg yolks
• 6ooml/1 pint double cream
• 30og/11oz granular sugar substitute
• 25oml8floz water
• 30g/1oz unsweetened cocoa
• 8og/302 unsweetened chocotate, chopped
• 1 tablespoon instant decaffeinated coffee granules
• 1 tablespoon vanilla essence
• 11og/4o2 hazetnuts, flopped and toasted

1. In a bowl, whisk the egg yolks, 125ml/4floz of the cream and the sugar substitute.
2. In a saucepan mix the rest of the cream, the water, cocoa, chocolate and coffee. Cook over a medium-low heat, stirring occasionally, until the chocolate has melted and the mixture has begun to simmer.
3. Slowly pour 25oml/8floz of the chocolate mixture over the egg yolks, whisking constantly, then pour the mixture back into the pan. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Remove from the heat, stir in the vanilla essence, then chill for 4 hours.
4. Pour the mixture and hazelnuts into an ice cream maker and churn according to the manufacturer’s instructions.

Weight Watchers Fresh Crustless Strawberry Pie recipe
Makes 6 servings

Ingredients
4 cups strawberries
1 (5/8 ounce) box sugar-free strawberry gelatin
1 (1 1/3 ounce) box sugar-free vanilla pudding mix
2 cups water

Preparation
1. Mix together the water and sugar-free pudding mix.
2. Bring to a boil.
3. Remove from the heat and mix in the jello crystals.
4. Place the strawberries in a pie pan.
5. Pour the pudding/gelatin mixture over the strawberries and chill for at least an hour before serving.

WW POINTS per serving: 0
Nutritional information per serving: 38 calories, 0.3g fat, 1.9g fiber

Source