3 tips to snack healthily through the summer

A big advantage of those summer temperatures is that I immediately prefer a much healthier diet. Delicious light salads and small snacks are part of my daily summer meals instead of carbohydrate-filled dishes (in winter I prefer to eat cheese fondue with bread every day and endive mash, but that's beside the point). Unfortunately, the downside is that thanks to the heat, I also have an extreme weakness for snacks: just a bitterball on the terrace with a glass of alcohol and toast with cheese on the rooftop terrace, and as soon as I pass an ice cream shop, I must and will score a scoop of pistachio and chocolate sorbet (it has become a bit of an addiction). So it's time to look for some alternative and healthy snacks, because having a winter coat in summer is of course not fun for anyone. And the kids can also nibble along; much more fun. Watermelon ice pops : a good alternative to all those sugary scoops of ice cream in a cone. This way you still have your sweet ice moment, but with natural sugars and zero calories. It's also a fun activity to make together with the little ones.

Normally, I hardly drink soda, but in summer I find nothing better than sipping an ice-cold cola with lemon on a terrace. Now I allow myself this once a week, so for the other days I need to come up with a healthier alternative... In the meantime, I make a large pitcher of fresh iced tea every day with whatever I have left in the fruit bowl, and with lots of ice, this is almost just as delicious as that cold can of coke. My favorite recipe: jasmine tea (first make a cup of hot tea and then add it to a pitcher of cold water, otherwise the tea hardly gives any flavor), lemongrass, ginger, mint, lemon (not too much, otherwise it becomes bitter) and honey to taste. For the kids, you can also add a fun color to make it even more festive (beet extract for red lemonade or blue majik for blue lemonade).And then another.

healthy alternative for that snack board.

, which is almost impossible: my mother has been impressing for years with her tuna-goat cheese dip that you eat with raw vegetables (or with bread of course, but that doesn't quite fit on this list). Believe me, even the goat cheese and tuna haters devour this dip with pleasure. As a rare exception, I would like to share the recipe with you: 2 cans of tuna, 100 grams of soft goat cheese

1 tsp curry

1 tsp Dijon mustard

½ tsp sugar

2 tbsp mayonnaise (a sugar-free variant)

a handful of arugula

raw vegetables (cherry tomatoes, sliced cucumber, carrot, cauliflower, bell pepper)

Put the tuna, goat cheese, curry, mustard, sugar, and two tablespoons of mayonnaise in the blender and let it run until a creamy mass. Add the arugula and salt and pepper to taste, and let the blender run a bit longer. If the mixture is not creamy enough, add a bit more mayonnaise.

salt and pepper

3 tips to snack healthily through the summer: Amayzine.com

Doe de tonijn, de geitenkaas, de kerrie, mosterd, suiker en twee eetlepels mayonaise in de blender en laat die draaien tot een smeuïge massa. Voeg de rucola toe en zout en peper naar smaak, en laat de blender nog even draaien. Als de massa nog niet smeuïg genoeg is, voeg je iets meer mayonaise toe.