Now is the season for homegrown tomatoes and peaches, and if you’ve never tried the two together, you’re in for a treat. This simple salad, adapted from a recipe by Bill Smith in Southern Living, has all the flavors of a BLT without the bread, with a surprise burst of tangy sweetness that brings out the best in the tomatoes. If you don’t eat bacon, feel free to use a plant-based substitute or use sliced, toasted almonds instead. Serves 4-6. – Susan Puckett

Dressing:

• 2/3 cup mayonnaise
• ½ cup buttermilk
• ¼ cup plain Greek yogurt
• ½ cup finely chopped fresh herbs such as basil, thyme, marjoram, or parsley, plus more for garnish
• 1 tablespoon fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Salad:

• 4 to 6 medium-sized firm ripe peaches, unpeeled
• 1 to 1 ½ pounds mixed cherry and beefsteak heirloom tomatoes (or any ripe summer tomato)
• 4 ounces baby arugula or Little Gem lettuce
• 8 bacon slices, cooked and crumbled (about 1 cup), or plant-based substitute
• ¾ teaspoon kosher salt

Instructions

1. Make the dressing: At least 30 minutes (or up to 2 days ahead) before serving, whisk together the mayonnaise, buttermilk, and yogurt in a small bowl until well combined. Stir in the herbs. Cover and refrigerate until chilled.
2. Meanwhile, make the salad: Slice the peaches into ½ to 1-inch wedges. (These can be covered and chilled up to a day ahead of time.) Just before serving, slice the beefsteak tomatoes into ½- to 1-inch wedges and cut the cherry tomatoes in half. Sprinkle the tomatoes evenly with the remaining salt and set aside. 
3. Assemble the salads: Divide the lettuce evenly among 4 to 6 plates. Arrange the tomatoes and peaches on top of the lettuce. Sprinkle with the bacon. Drizzle each salad with 2 tablespoons of dressing and garnish with additional herbs, if desired. Serve immediately with the remaining dressing on the side.  

Susan Puckett is an Atlanta-based food writer and cookbook author.

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It’s hard to go wrong with chips and salsa for a party snack that’s quick to make and sure to be a crowd-pleaser. This version, slightly adapted from the EatingWell website and based on a Texas classic that has recently gone viral on TikTok, takes the spicy dip to another level.

Here, the fundamental ingredients of tomato, onion, chilies, and citrus are bolstered by protein-rich beans and corn, making it a light but filling side or main dish.  Not only is it heart-healthy, but it also fits into virtually any diet, including vegan, gluten-free, dairy-free, and soy-free. Serves 12 to 16 as an appetizer or 4 to 6 as a light main course or side dish. — Susan Puckett

Ingredients

• ¼ cup avocado or other neutral oil
• ¼ cup lime juice (2 or 3 limes)
• 2 teaspoons lime zest
• 1 tablespoon ground cumin
• 1 tablespoon honey
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 ½ cups fresh corn kernels (from 3 ears), or frozen, thawed kernels
• 1 large red bell pepper, chopped
• 1 large tomato, chopped
• 1medium red onion, finely chopped
• ¾ cup chopped cilantro leaves
• 2 scallions, trimmed and thinly sliced
• 1 jalapeno, stemmed and finely chopped (remove seeds and ribs for less heat)
• Salt to taste 
• Blue or yellow corn tortilla chips for serving

Instructions

1. In a large bowl, whisk together the oil, lime juice, lime zest, cumin, and honey. 
2. Add the beans, corn, bell pepper, tomato, red onion, cilantro, scallions, and jalapeno and stir to combine. Add salt to taste and stir again. 
3. Cover and refrigerate for at least 30 minutes or up to 4 days. Remove from the refrigerator about 30 minutes before serving if chilled for more than a couple of hours.
4. Serve with tortilla chips.

Susan Puckett is an Atlanta-based food writer and cookbook author.

Interested in changing your life for the better? 

Join our 21-Day Strength and Balance program to rediscover everything you’re still capable of! Sign up here: https://go.ypbtrainingstudio.com/21-day-longevity-and-strength-program.

Whether you’re hosting a holiday party, headed to a potluck, or feeding a gathering at the beach, here’s a crowd-pleaser that works as a lean and refreshing entrée, as well as a high-protein appetizer on a toothpick. Lightly adapted from “The Beach House Cookbook: Easy Breezy Recipes with a Southern Accent” by New York Times bestselling author Mary Kay Andrews (St. Martin’s Press, 2017), it requires minimal effort and can be made early in the day or even the night before. And while fresh-caught, shell-on shrimp are ideal, even peeled, frozen ones from the supermarket will taste fresh from the sea after a leisurely soak in this flavor-packed marinade. Serves 6 to 8 as an entrée; 12 or more as an appetizer.  – Susan Puckett

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 tablespoon coarsely chopped garlic (about 3 cloves)
• 2 bell peppers, preferably different colors, cored, seeded, and thinly sliced
• 2 medium zucchinis, sliced in ¼-inch-thick rounds
• 1 leek, white and light green part only, halved and thinly sliced
• 2 (14-ounce) cans diced tomatoes
• 1 (14-ounce) can navy or other white beans and their liquid (do not drain)
• 2/3 cup orzo
• 2/3 cup pitted olives
• 1 teaspoon sweet paprika
• 1 tablespoon miso or nutritional yeast
• 2 ½ cups lightly packed basil leaves, torn, plus a few for garnish
• Juice of   ½ lemon
• Salt and black pepper to taste  

Instructions

1. Heat the oil in a large (12-inch in diameter) Dutch oven over medium heat. Add the onion and sauté for about 3 minutes or until softened, then add the garlic and sauté 30 seconds more.
2. Stir in the peppers, zucchini, and leek, cover with a lid, reduce the heat to medium-low and cook gently for 5 to 8 minutes, or until just softened. Add the tomatoes, beans and their liquid, the orzo, olives, paprika, miso, basil, a big pinch of salt, and a generous grinding of pepper. Stir until the vegetables are thoroughly coated with the sauce and the orzo is evenly dispersed.
3.  Bring to a boil, lower the heat to medium-low, and allow it to simmer, covered, for 10 minutes. Then turn off the heat and allow it to rest for 10 minutes, or until the orzo fully cooks and absorbs the stock. 
4. Squeeze the lemon juice over it all and serve.

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Here’s an easy stir-fry adapted from Feel Good Foodie. It can be ready in less than 30 minutes,  especially if you buy pre-peeled shrimp and bagged broccoli. Searing the broccoli first to give it some char adds an extra flavor dimension without an extra ingredient. A cut-up red or yellow bell pepper is a great addition if you have it. Hold off adding the shrimp until the broccoli’s nearly done to avoid overcooking. You can serve this over white or brown rice, but it’s especially delicious tossed with the flat rice noodles used for pad Thai. Serves 4.

Sauce: 

• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar or honey
• 1 tablespoon toasted sesame oil
• ½ teaspoon Sriracha, plus more for serving
• 2 teaspoons cornstarch
• 1 tablespoon grated fresh ginger (or 1 teaspoon powdered)
• 1 tablespoon grated fresh garlic (or 1 teaspoon powdered)
• Juice of 1 lime

Stir fry: 

• 8 ounces pad Thai rice noodles
• 1 pound medium or large shrimp, peeled and deveined
• Salt and pepper to taste
• 2 tablespoons avocado or other neutral oil
• 12 ounces bite-size broccoli florets (in the bag or cut from a large head)
• 1 red or yellow bell pepper, cut in strips or squares (optional)
• 1 bunch scallions, trimmed and thinly sliced, cooked according to package directions
• Sesame seeds for garnish

Instructions

1. Make the sauce: In a small bowl, whisk together the soy sauce, vinegar, brown sugar or honey, Sriracha, cornstarch, ginger, garlic, and lime juice. 
2. Prepare the noodles: Soak in hot water about 20 minutes, or until tender but not mushy, and drain in a colander, or follow instructions on the package. (Sprinkle with a little oil if needed to break up clumps.) 
3. Prepare the stir fry: Pat the shrimp dry and season lightly with salt and pepper. Set aside. 
4. Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Add the broccoli and bell pepper, if using, and cook and stir until lightly charred, 2 or 3 minutes. 
5. Lower the heat to medium high, add half the scallions, and continue cooking for 2 more minutes, or until the broccoli is crisp-tender. Then add the shrimp and cook, stirring occasionally, until pink and almost cooked through, 3 or 4 minutes. 
6. Add the soy sauce mixture and toss with the shrimp and vegetables. Cook until the sauce is slightly thickened, about 2 minutes.
7. Remove from the heat, stir in the rice noodles until thoroughly coated with the sauce, then divide among bowls or plates. Sprinkle each serving with remaining scallions and sesame seeds and add an extra squirt of Sriracha if you like more heat.  

If you’re over 50 and feeling behind in your life rather than ahead, our team of functional aging specialists is here to help you reclaim your life! 

Interested in changing your life for the better? Join our 21-Day Strength and Balance program to rediscover everything you’re still capable of!

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Throughout Italy, there are shops specializing in granita, an icy dessert that originated in Sicily. Pureed fruits are often the main ingredients. They’re easy to make at home, requiring no special equipment, and the perfect sweet refreshment for a sultry evening. Naturally sweet, creamy-soft mangoes at their peak of ripeness work particularly well as a nutrient-packed base that requires no more than a smidgeon of added sugar, if that. Fresh pineapple and lime juice complement the tropical profile, along with coconut water, which is rich in hydrating electrolytes and minerals. (If you’re craving something closer to a cocktail and don’t mind the extra calories, feel free to swap the water for cream of coconut or coconut milk, and throw in a splash of rum.) Serves 6-8. –Susan Puckett

Ingredients

• 3 cups chopped ripe mango
• 1 cup chopped fresh pineapple
• 1 cup coconut water
• Juice of 2 limes (about ¼ cup)
• 2 tablespoons sugar, or to taste 

Instructions

1. Place the mango and pineapple in the bowl of a food processor fitted with the metal blade. Process until smooth.
2. Transfer the mixture to a large bowl or pitcher and stir in the coconut water, lime juice, and sugar to taste. 
3.  Pour the mixture into a 9-by-5-inch or 8×8-inch cake pan and place it in the freezer, whisking every hour or so, until it is almost set, about 3 hours in total. Remove the dish from the freezer and scrape the surface with the tines of a fork until it has the consistency of shaved ice.  Then cover with plastic wrap and return it to the freezer. 
4. About 15 minutes before serving, remove it from the freezer. If it’s frozen solid, allow it to stand at room temperature for 15 minutes or so to soften it slightly, and then scrape it again to break up the mixture. Scoop into bowls and serve immediately. 
5. Leftover granita may be stored in an airtight container in the freezer for up to 2 weeks.  

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In our 21-Day Longevity and Strength Program, we’ll work together to ensure you’re not just “going through the motions” to hit your goals but living a life that aligns with your values.

If a bottle of Tajin seasoning isn’t in your pantry now, here’s an easy recipe to ensure you’ll never want to be without it. This popular Mexican seasoning powder consists of dried chili peppers, dehydrated lime, and salt, adding a zing to everything from tropical fruit slices to guacamole and grilled corn. It’s also used to rim glasses for margaritas and Bloody Marys. It adds another dimension to a simple marinade for seafood, meat, or chicken, as demonstrated here. The heat level is tingly but not scorching — just enough to wake up the tastebuds when plain old salt doesn’t do the trick. Serves 2-4.

Ingredients

• 2 limes
• 2 tablespoons Tajin seasoning
• 2 tablespoons agave or honey
• 1 tablespoon olive oil
• 4 meaty bone-in skin-on chicken thighs

Instructions

1. Preheat the oven to 400 degrees. Zest and juice one of the limes and place the zest and juice in a large bowl. Cut the other lime into 4 wedges and set aside.  
2. Whisk in the Tajin seasoning, agave or honey, and olive oil. Add the chicken thighs and coat with the mixture, rubbing over and under the skin. Allow the chicken to marinate for 15 to 20 minutes.
3. Arrange the thighs on a parchment-lined sheet pan and roast for about 30 minutes, or until an instant-read thermometer inserted in the thickest part registers 165 degrees. 
4. Serve the thighs with lime wedges for squeezing over the top. 

If you’re over 50 and feeling behind in your life rather than ahead, our team of functional aging specialists is here to help you reclaim your life! 

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This filling smoothie is quick, easy and nourishing, ideal for busy mornings or a powerful post-workout treat. The Greek yogurt and milk provide key nutrients and protein while the fruit adds flavor and fiber. From Diabetes Canada. Add a scoop of your favorite protein powder if you like.

Ingredients

• 1/2 cup (125 mL) skim or 1% milk, or milk of your choice
• ½ cup (125 mL) frozen unsweetened strawberries
• 3/4 cup (175 mL) plain 0% Greek yogurt
• 1 tsp (5 mL) ground flax seed
• 1 Tbsp (15 mL) hemp seed
• Non-nutritive sweetener (optional)

Instructions

1. In blender, combine milk, strawberries, yogurt, ground flax and hemp seed.
2. Blend on high speed for 1 minute or until smooth.
3. Sweeten to taste with sweetener, if desired.

Nutrition
Per 1 ½ cups: 240 calories, 5g fat, 21g carbohydrates, 25g protein

If you’re over 50, stuck in a health rut, and are ready to feel like yourself again, our team of functional aging specialists knows precisely what you need to get your health and fitness back where it should be! 

We help men and women over 50 feel better, look better, and age actively- because our life isn’t over as we age; in many ways, it’s just beginning!

Interested in changing your life for the better? 

Join our 21-Day Strength and Balance program to rediscover everything you’re still capable of!

Sign up here: https://go.ypbtrainingstudio.com/21-day-longevity-and-strength-program.

If you have any questions, call us at (361-857-5087), and we’ll discuss how we can help you!

Thick, bone-in pork chops are as packed with protein as boneless skinless chicken breasts, and so flavorful on their own they need little extra fuss to turn into a tasty dinner. Here they’re the centerpiece of a one-skillet meal that includes colorful spring vegetables bound in a light gravy and paired with brown rice to crank up the fiber, then freshened with a shower of herbs. Serves 2. – Susan Puckett

Ingredients

• 1 tablespoon neutral oil, plus more, as needed
• 2 (6-ounce) bone-in center cut pork chops
• Kosher salt 
• 1 ½ cups diagonally sliced carrots, about ¼ inch thick
• ¾ cup thinly sliced shallots
• 2 teaspoons all-purpose flour
• 1 cup unsalted chicken stock or broth
• 1 teaspoon Dijon mustard
• 1 cup frozen peas (no need to thaw)
• Freshly ground black pepper
• 1 tablespoon unsalted butter, cut in small pieces
• 2 tablespoons chopped flat-leaf parsley
• Brown rice for serving

Instructions

1. Heat the oil in a large skillet with a lid over medium-high heat. Pat the pork chops dry and season with salt on both sides. 
2. Add the chops to the skillet and cook until well-browned, about 3 minutes per side. Transfer the chops to a plate. 
3. Add the carrots and shallots to the skillet and cook, stirring often, adding a little more oil if needed, until lightly browned, about 3 minutes. Stir in the flour to coat the vegetables and cook, stirring, 30 more seconds.
4. Add the stock and mustard to the skillet, bring to a boil, cover with a lid, and reduce the heat to medium. Let it simmer for about 5 minutes, or until the carrots are tender. 
5. Reduce the heat to medium low. Remove the lid and stir in the peas and butter. 
6. Nestle the chops in the vegetable mixture, Cover with the lid and cook until the pork is cooked through (145 degrees on a meat thermometer), 2 or 3 minutes.
7. Remove from the heat, sprinkle with parsley, and serve over brown rice.

Susan Puckett is an Atlanta-based food writer and cookbook author.

If you’re ready to create a personalized plan that’s meaningful enough to stick to, especially when the going gets tough, we’re here to help.

In our 21-Day Longevity and Strength Program, we’ll work together to ensure you’re not just “going through the motions” to hit your goals but living a life that aligns with your values.

Sign up here: https://go.ypbtrainingstudio.com/21-day-longevity-and-strength-program.

A bag of veggies, a box of pasta, and a few odds and ends make a satisfying one-bowl dinner that’s nutritious and quick. Antioxidant-loaded broccoli and cauliflower florets transform into a hearty stand-in for meat when roasted to caramelized perfection in a high-heat oven. A squeeze of citrus, bits of sun-dried tomato and garlic, a hefty handful of shredded Parmesan, and a last-minute sprinkle of toasted almonds add flavor and texture. Save pasta water before draining; adding a little at the end can meld with the cheese to create a light sauce. Serves 4. — Susan Puckett

Ingredients

• Salt
• Extra-virgin olive oil
• 1 (12-ounce) bag broccoli and cauliflower florets, cut in uniform bite-size pieces
• Freshly ground pepper
• 8 ounces regular or whole wheat rigatoni, penne, or other short tubular pasta
• ½ cup drained julienned sun-dried tomatoes in oil
• 1 cup reserved pasta cooking water
• 2 or 3 finely minced garlic cloves
• ¾ cup grated Parmesan cheese
• 3 tablespoons lemon juice
• ¼ cup toasted slivered almonds

Instructions

1. Preheat the oven to 450 degrees. Add about a tablespoon each of salt and olive oil to a large pot of salted water and bring to a boil over high heat. 
2. Place the broccoli and cauliflower florets on a large sheet pan and toss with 2 tablespoons of olive oil, sun-dried tomatoes, 1 teaspoon of salt, and several grindings of black pepper until evenly coated, adding a little more oil if needed, then spread them out in a single layer. 
3. Place the pan in the oven. Add the pasta to the boiling water and boil while the vegetables roast.
4. After 10 minutes, give the vegetables a stir, spread them out again and roast for 5 or 10 minutes, until tender-crisp and deep brown in some spots.
5. When the pasta is cooked (about 8 to 12 minutes) remove ½ cup of the pasta water and set aside. Then drain the pasta in a colander, transfer back to the pot, and toss with the roasted vegetables. Sprinkle with the garlic, Parmesan, 2 tablespoons of the lemon juice and about ¼ cup of the reserved pasta water and toss, distributing the cheese and vegetables throughout the pasta. Taste and add more salt, pepper, lemon juice, and pasta water as needed for moistening and to break up any clumps. Transfer to a serving bowl or individual bowls. Sprinkle with toasted almonds.

Susan Puckett is an Atlanta-based food writer and cookbook author.

If you’re over 50, stuck in a health rut, and are ready to feel like yourself again, our team of functional aging specialists knows precisely what you need to get your health back where it should be! 

We help men and women over 50 feel better, look better, and age actively- because our life isn’t over as we age; in many ways, it’s just beginning!

Interested in changing your life for the better? 

Join our 21-Day Strength and Balance program to rediscover everything you’re still capable of!

Sign up here: https://go.ypbtrainingstudio.com/21-day-longevity-and-strength-program.

If you have any questions, call us at (361-857-5087), and we’ll discuss how we can help you!

Ever have one of those days where you’re rushing from one thing to the next, and suddenly you realize… you’re starving? 

Maybe it’s between work meetings, right before picking up grandkids from school, or halfway through your afternoon errands.

Instead of reaching for something sugary (and dealing with the inevitable crash), we’ve got your new go-to: Quick Energy Bites!

These little snacks are packed with protein, healthy fats, and fiber, giving you a boost of energy that lasts. Plus, they’re no-bake, super easy to make, and grandkid-approved if you’re helping your adult children with their little ones running around.

Here’s the recipe:

Quick Energy Bites

Makes ~12 bites

Ingredients:

• 1 cup rolled oats
• 1/2 cup almond butter (or any nut butter you like)
• 1/3 cup honey or maple syrup
• 1/4 cup dark chocolate chips (optional, but who’s saying no to chocolate?)
• 2 tbsp chia seeds
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Mix all ingredients in a bowl until well combined.
2. Roll into 1-inch balls (tip: dampen your hands slightly to avoid sticking).
3. Place the bites on a parchment-lined tray and refrigerate for at least 30 minutes.

Warning: You may want to double this recipe because they’ll disappear fast!

These are perfect for:

• A quick snack between meetings or errands.
• Fueling up before a workout.
• Satisfying a sweet craving without the sugar crash.

Give them a try and let us know what you think!

To your health and happiness.

If you’re over 50 and feeling behind in your life rather than ahead, our team of functional aging specialists is here to help you reclaim your life! 

Interested in changing your life for the better? Join our 21-Day Strength and Balance program to rediscover everything you’re still capable of!

Learn more here: 21-Day Longevity and Strength Program.