Eating Lighter in the Summertime

Do you naturally shift your mindset to lighter and cooler meals during the summertime?

During the heat of the summer, our bodies are geared to receive lighter meals. In turn, this allows us the energy needed to move through a hot day. Hiking, gardening, outside chores and sharing backyard get-togethers are shifting to lighter, cooler and refreshing foods and beverages.

When it is hot outside, give your body a break by replacing your meat dishes with delectable vegetables. Meat is heavy and will make you drowsy, as it takes a while for it to digest. According to the Mayo Clinic, it takes six to eight hours for food to pass through the stomach and through the small intestine. Digestibility refers to how much of a food can be broken down into fundamental nutrients used by the body. It regularly takes up to 72 hours to digest red meat.

“That’s because fats are more difficult for the body to break down and require a more elaborate process than other nutrients,” said Dr. Pamela Peeke in HuffPost. “Because of this, your body sends more energy to the source of digestion, leaving you feeling zapped.”

If you do eat meat from the grill, avoid using heavy sauces that are cream-based or barbecue sauces that are full of sugar. Alternatively, you can grill a veggie burger and have it with stir-fried vegetables for a healthier option.

Our catering company sees a big shift in the menus chosen by our clients for weddings, showers, open houses and special events. There are more entrees and appetizers made with fresh vegetables, fruits, herbs and grilled meats.

Recently, I was diagnosed with Hashimoto’s disease, an autoimmune disease in which my body makes antibodies that attack the cells in my thyroid. Some of my symptoms have been tiredness, weight gain, muscle weakness and difficulty concentrating. My doctor, Dr. Rebecca Chatfield at the Mobile Health Doc, looked deep into my eyes and said I should eliminate gluten and dairy immediately. Of course, I was stunned; however, after several weeks of changing my diet, especially during the warmer months, I have started to feel so much better.

I love to cook! Recently, I have played around with my creativity and foods that I love. I wanted to share this Zucchini Pizza recipe with you. It’s light, full of veggies and can be eaten cold. I have even served it to children and they loved it. Perfect for summer meals or any season, actually.

May your summer be cool and refreshing! QCBN

Gluten-Free, Dairy-Free Zucchini Crust Pizza

Ingredients:

• 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
• 1/2 cup egg substitute or 2 large eggs, lightly beaten
• 1/4 cup Gluten free flour
• 1/4 teaspoon salt
• 2 tablespoons Nutritional Yeast
• 2 cups shredded Daiya Mozzarella cheese, divided
• 1/2 cup grated Vegan Parmesan cheese, divided
• 2 small tomatoes, halved and sliced
• 2 cloves fresh garlic minced
• 1/2 cup chopped red onion
• 1/2 cup julienned red or green bell pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Chopped fresh basil and arugula for garnish.
• Drizzle of Olive Oil

1. Preheat oven to 450°. In a large bowl, combine first five ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Transfer to a 12-in. pizza pan or pizza stone, lightly coated with cooking spray; spread to an 11-in. circle.
2. Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edge is golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil and arugula. Drizzle olive oil over pizza. QCBN

By Debbie Maranville

Debbie Maranville is co-owner of Goods from the Garden, Catering & Events.