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Fireworks for Your Health🎆 (Recipe inside)



As we celebrate freedom this week, let's extend that spirit to our relationship with food. This week, we're declaring independence from diet culture!


Diet culture thrives on restriction and guilt. It tells us we need to "fix" our bodies and constantly be on the lookout for the next fad. Let's break free from those chains!

Here's how to celebrate:


  • Host a "freedom potluck": Encourage friends and family to bring a healthy dish they love. Focus on variety and enjoyment, not calorie counting.

  • Practice mindful eating: Savor your food, listen to your body's hunger cues, and ditch the "good" vs. "bad" food labels.

  • Move your body with joy: Skip the gym and celebrate with activities you love – swimming, dancing, or a backyard game.


Remember, true freedom comes from self-acceptance and a joyful connection with food. Let's celebrate a healthy and delicious Independence Day!

 

Have a Happy 4th of July!

 

Make this fruit salad for your "freedom potluck":

Red, White & Blue Fruit Salad with a Honey-Lime Vinaigrette


This refreshing and festive fruit salad is perfect for your 4th of July cookout! It's light, healthy, and packed with flavor. Plus, it's super easy to make.

Ingredients:

  • 2 cups blueberries

  • 2 cups sliced strawberries

  • 1 cup chopped seedless watermelon

  • 1/2 cup crumbled feta cheese (optional)

  • 1/4 cup chopped fresh mint (optional)

For the Vinaigrette:

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lime juice

  • 1 teaspoon honey

  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine blueberries, strawberries, and watermelon.

  2. If using, crumble feta cheese and add it to the fruit salad.

  3. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.

  4. Drizzle the vinaigrette over the fruit salad and toss gently to coat.

  5. Garnish with fresh mint (optional) and serve chilled.

Tips:

  • Feel free to substitute other fruits in season, like raspberries, blackberries, or cantaloupe.

  • You can also add a sprinkle of chopped toasted pecans for extra crunch.

  • Make this salad ahead of time and store it in the refrigerator for up to 2 hours.

 



Mo Shimer, CHC





 
 
 

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