Welcome to Newsletter 11 of 2026! Summer days are especially fun days! I’m so excited to get working with some frozen recipes and have already started. My first ice cream recipe was actually a mess up because I did not use my new ice cream maker the right way. The ice cream froze before it was able to churn. Fortunately, it was my mistake and there was nothing wrong with the ice cream maker because it was working my second try through. Below, I have both the recipe, and a link to get your own ice cream maker for summer fun! It’s much easier to make the ice cream and has the quality ice cream texture you need.
Of course, the usual is included in this Newsletter 11, and I have both blog and recipe recaps in case you missed out on anything! If you follow me on social media you will see the recipes I regularly post, and blogs I’ve written and reposted from the past. I also share other great recipes and health information. If you would like to friend me, I have my social media links in the right-hand tab. Join me!
Blog Recap
Recipe Recap
Cajun Salmon with Roasted Squash and Peppers
A colorful, protein-packed sheet pan dinner that’s ready in about 30 minutes. The Cajun seasoning gives the salmon a smoky kick, while the roasted vegetables become tender and slightly sweet.
Ingredients
For the Salmon
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
For the Vegetables
- 2 medium yellow squash, sliced into ½-inch rounds
- 2 bell peppers (any color), sliced into strips
- 1 medium red onion, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnishes
- Fresh parsley, chopped
- Lemon wedges
- Sliced green onions
Instructions
1, Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine:
- Yellow squash
- Bell peppers
- Red onion
Drizzle with 1 tablespoon olive oil and sprinkle with:
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- Salt and pepper
Toss until the vegetables are evenly coated.
3. Spread the vegetables in a single layer on the sheet pan. Roast for 10 minutes. This gives the vegetables a head start since they take longer to cook than the salmon.
4. While the vegetables roast, pat the salmon dry with paper towels. Brush the fillets with 1 tablespoon olive oil and 1 tablespoon lemon juice.
In a small bowl, mix:
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Rub the seasoning mixture evenly over the tops of the salmon fillets.
5. Remove the sheet pan from the oven. Push the vegetables toward the edges to make room for the salmon in the center. Place the salmon fillets skin-side down on the pan.
6. Return the pan to the oven and bake for 12–15 minutes, or until:
- The salmon flakes easily with a fork.
- The internal temperature reaches 145°F (63°C).
- The vegetables are tender and lightly caramelized.
7. Remove from the oven and let rest for 2 minutes. Sprinkle with fresh parsley and green onions, then serve with lemon wedges for squeezing over the top.
Healthy Version Chocolate Chip Cookie Dough with Frozen Yogurt
Ingredients:
2 to 3 cup of full fat Greek yogurt
Healthy Almond Flour Cookie Dough
Ingredients
- 1 cup almond flour
- ¼ cup natural peanut butter or almond butter
- 2–3 tbsp sugar-free maple syrup or regular maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
- 2–4 tbsp milk of choice
- ¼ cup dark chocolate chips
Instructions
- Mix the almond flour, nut butter, maple syrup, vanilla, and salt.
- Add milk one tablespoon at a time until a cookie dough texture forms.
- Fold in the chocolate chips.
- Chill for 15–20 minutes for the best texture.
This version tastes very close to traditional chocolate chip cookie dough while being made with simple, wholesome ingredients.
Mango Cilantro Slaw
Ingredients
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 large ripe mango, diced into small pieces
- 1 red bell pepper, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 green onions, thinly sliced
- ¼ cup chopped roasted almonds or pepitas
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon sugar-free maple syrup
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- Pinch of black pepper
Instructions
- In a large bowl, combine cabbages, mango, bell pepper, cilantro, green onions, and almonds.
- In a small bowl, whisk together lime juice, olive oil, sugar-free maple syrup, garlic powder, salt, and pepper.
- Pour dressing over the slaw and toss until evenly coated.
- Refrigerate for 15–30 minutes before serving for the best flavor.
Optional Protein Addition: Add grilled chicken, shrimp, or edamame for a complete meal. Put in taco shell or rice.
Recommended Products
Liposomal NMN Supplement 1500mg, with NAD, Quercetin, TMG, Resveratrol Supports Energy & NAD Level, Non-GMO, Vegan, Third-Party Tested, 120 Capsules.
Cuisinart Ice Cream Maker, 1.5 Quart Double Insulated, Sorbet and Frozen Yogurt Maker, Ready in 20 Minutes.
GNC Weight and Gut Bundle. Options to buy separately are available.
Protein Packed Treats, by To Your Better Health. Healthy Snacks and Sweets with Protein!
Notable Quote
“The best thing about the future is that it comes one day at a time.”
—Abraham Lincoln
I am an affiliate marketer, some links I use are from Amazon.
I hope you enjoyed Newsletter 11! Feel free to comment, and please share! Subscription is always free and you don’t want to miss out on easy ways to help your health and wonderful and nutritious recipes! Thanks for reading, and cheers to your better health!
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