Summer healthy recipe

By: Sheila Kun RN, BA, BSN, MS

Keeping my promise from last week, I am offering you this simple recipe from my friend’s book – “The Everything guide to the Insulin Resistance Diet.” Written by Jodi Dalyai, MS, RD, CDCES and her colleague Marie Feldman, RD, CDCES.

Mexican – Style Cucumber Boats

Scooped – out cucumber halves make a fun and low carb vessel for ingredients commonly used in burritos. Not only are cucumber boats an attractive side dish, but they are also great for party appetizers or afternoon snacks. Two of three of them would even make a quick lunch. The following recipe is for 6 servings.

6 tablespoons jarred black bean dip
3 medium Persian cucumbers, halved lengthwise and seeded
2 tablespoons frozen corn kernels, thawed
2 tablespoons finely diced Roma tomato
2 tablespoons chopped black olives
2 tablespoons low-fat shredded Cheddar cheese

Spread 1 tablespoon black bean dip into depression of each cucumber half. Top with 1 teaspoon each corn, tomato, and olives. Sprinkle each cucumber boat with 1 teaspoon cheese and serve immediately.

I think the kids will have fun building their own cucumber boat!

Your homework from the Care Ministry this week: show a youngster this simple recipe.

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