Fresh Summer Foods

Denise Austin
by Denise Austin | 
As you may have guessed by now, SUMMER is one of my favorite seasons, and a big part of the reason why is all the fresh summer foods that are available! I love to eat, and by choosing healthy whole fresh foods, I can fill up without feeling guilty. Plus, fresh summer foods just taste so fresh and good!

Here are some of my favorite foods that are in season right now, so stock up and enjoy!

Tomatoes. Tomatoes are loaded with lycopene, which is a powerful antioxidant and has many health benefits. Including protection against the sun, improved heart health and prevention of certain types of cancer. I love tomatoes any way!! Thrown into a salad, topping an open faced sandwich, or simply sliced and topped with a little sea salt. YUM!!

Melon. Watermelon, cantaloup, honey dew... I love them all!! Melon is a fresh summer food that you can't do without. I almost always have some cut up melon on hand to snack on. It's refreshing, hydrating and always hits the spot! Cantaloupe is a great source of beta-carotene which is important for healthy eyes, as well as vitamin C. Watermelon has some great nutrients also, including potassium, magnesium, vitamin A and C!

Corn. Who doesn't love corn on the cob? It's a great way to include some healthy, whole, fresh summer foods in your summertime BBQs. Corn is a good source of vitamin C, as well as fiber and folate, plus lutein, which helps promote healthy eyesight. I love it grilled up with a little salt and pepper, sliced off onto a plate to make it easier to eat. You can use corn on the cob in fresh salads, or added to beans and salsa as a rich, hearty and healthy appetizer!

Raspberries. Berries are an Austin household favorite - they are so good for you, and taste delicious! Raspberries are especially healthy, as they are a good source of vitamin C and fiber, provide folate and magnesium, and deliver up two of the B vitamins (B2 and B3). But the best part? Raspberries are an excellent source of antioxidants - they have 50% more antioxidant potential than strawberries! I use them in smoothies, add to yogurt or ice cream, and just eat them on their own. Be sure to buy them in organic form if you can - commercial varieties may use lots of pesticides.

Summer Squash. I am a fan of both zucchini and the yellow crookneck summer squash varieties. They are a light, refreshing way to enjoy the delicious bounties of summer veggies, and they are so easy to prepare - you can literally eat the entire vegetable! I like to wash them, then cut into circles or strips, toss with some olive oil and herbs, and grill them for a few minutes per side. This makes for a tasty side dish that offers up manganese, magnesium, vitamins A and C, fiber and folate. A delicious way to eat your nutrients! You can also spiralize them and use them in place of noodles in a cold summer salad - so refreshing and healthy!

I hope you loved all these fresh summer foods and ideas. See one of my favorite summer breakfasts below - White Corn Scramble with Turkey Bacon & Fruit , part of my EVER BETTER™ Whole Body Plan, where you can personalize your eating plan to suit your tastes! I offer vegetarian, low-sodium, gluten-free, diabetic plans and more - so there is something for everyone. Start your free trial today!

Let's live EVER BETTER™ - together!!

White Corn Scramble With Turkey Bacon & Fruit

Delicious, hearty scrambled eggs with white corn is served with a side of turkey bacon and your favorite fresh fruit


1 serving White Corn Scramble
2 slices cooked turkey bacon (or Canadian bacon) (if following a gluten-free diet, check the ingredients to ensure the turkey bacon is gluten-free)
1/2 grapefruit (or 1/2 banana or 1/2 cup grapes)

1 whole egg 

3 egg whites 

1/4 cup white corn (fresh or frozen, thawed) 

1 cup spinach (1 handful) 

3 Tbsp. chopped fresh parsley 

2 Tbsp. chopped fresh chives 

1 large tomato, diced


1. Coat a skillet with oil spray and heat over medium-low heat. 

2. In a bowl, whisk together the whole egg and egg whites. Stir in the corn, spinach, parsley, chives, and tomato. 

3. Cook the egg mixture, stirring occasionally, until the greens are wilted and eggs are no longer runny. 

4. Transfer to plate and enjoy!!