Hello and welcome to Newsletter 13 of 2026! It’s already the middle of summer! It’s going by so fast! I hope you are enjoying yours! I’ve had fun exploring the best produce of July and making recipes. Summer recipes are always fun and I look forward to exploring more. As always, I have some recipes shared as well as some blog recaps. The strawberry pie turned out delicious and I put a 4th of July twist on it by adding blueberries on top with the red, white, and blue. You can always enjoy with or without the blueberries.

You can find my recipes and other helpful health information and other people’s recipes on my social media accounts. I share this as well as more great products all of the time that you might find useful and helpful. Please follow me! My accounts are listed on the right-hand side of the screen.

Blog Recap

July’s Fresh Harvest: 5 Healthy Recipes to Make the Most of Seasonal Produce

Sarcoma Awareness Month: Understanding the Signs, Risk Factors, and the Importance of Early Detection

Why Boursin Cheese Has Become a Favorite Among Keto and Low-Carb Eaters

Eat to Feel Better: 4 Anti-Inflammatory Recipes for Any Day Pt. 1

Recipe Recap

Healthy Fresh Strawberry Slice Pie

Ingredients

Pie

• 1 baked 9-inch pie crust, cooled
• 5 cups fresh strawberries, hulled
  • 2 cups sliced
  • 3 cups halved or whole

Strawberry Glaze

• 1½ cups diced strawberries
• ⅓ cup honey or maple syrup
• ¼ cup water
• 2 tablespoons lemon juice
• 2 tablespoons arrowroot starch (or cornstarch)
• 2 tablespoons cold water
• 1 teaspoon vanilla

Instructions

1. Make the glaze: In a saucepan, combine the diced strawberries, honey, water, and lemon juice. Simmer for 5–7 minutes, lightly mashing some of the berries while leaving small pieces intact.
2. In a small bowl, whisk the arrowroot starch with the cold water. Stir it into the strawberry mixture and cook for 1–2 minutes until the glaze is thick and glossy. Remove from the heat, stir in the vanilla, and let cool for about 15 minutes.
3. Arrange the halved and sliced strawberries evenly in the cooled pie crust.
4. Spoon the cooled glaze over the strawberries, gently tossing to coat them and filling in any gaps.
5. Refrigerate for at least 4 hours, or until the glaze is set.

Optional Toppings

• Light whipped cream
• Vanilla Greek yogurt
• Fresh mint leaves

Tip: For the best texture, dry the strawberries well before assembling the pie and allow the glaze to cool before pouring it over the fruit. This helps the pie set beautifully while keeping the berries fresh and juicy.

High-Protein, Low-Carb Blueberry Bagels

These soft, lightly sweet blueberry bagels are packed with protein while staying low in carbs. Fresh blueberries add natural sweetness and antioxidants, making them a satisfying breakfast or post-workout snack.

Ingredients

Dry Ingredients

• 2 cups finely blanched almond flour
• ½ cup unflavored whey protein isolate
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon granulated monk fruit sweetener (optional, for a sweeter bagel)
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla bean powder or vanilla extract

Wet Ingredients

• 2 large eggs
• ¾ cup plain nonfat Greek yogurt
• 1 teaspoon apple cider vinegar (optional)

Add-Ins

• ½ cup fresh blueberries (or frozen blueberries, thawed and patted dry)
• 1 teaspoon lemon zest (optional, but highly recommended)

Egg Wash

• 1 egg, beaten

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, protein powder, baking powder, salt, monk fruit sweetener, cinnamon, and vanilla.
3. Add the eggs, Greek yogurt, and apple cider vinegar. Mix until a thick dough forms.
4. Gently fold in the blueberries and lemon zest, being careful not to crush the berries.
5. Divide the dough into four equal portions. With lightly damp hands, shape each into a thick ring, leaving about a 1½-inch hole in the center.
6. Brush the tops with the beaten egg.
7. Bake for 25–30 minutes, or until the tops are golden and the centers are fully set.
8. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Creamy Boursin Spaghetti Squash with Spinach & Sun-Dried Tomatoes

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 5 oz Garlic & Herb Boursin cheese (1 package)
• 2 tablespoons olive oil, divided
• 3 cups baby spinach
• ½ cup chopped oil-packed sun-dried tomatoes, drained
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese (optional)
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Roast the spaghetti squash.
   Preheat the oven to 400°F. Carefully cut the squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and season lightly with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes, or until the flesh is tender.
2. Prepare the vegetables.
   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Stir in the sun-dried tomatoes and Italian seasoning, cooking for another minute.
3. Wilt the spinach.
   Add the spinach to the skillet and cook until just wilted, about 2–3 minutes.
4. Create the creamy sauce.
   Reduce the heat to low and add the Boursin cheese. Stir until it melts into a creamy sauce. If needed, add 2–4 tablespoons of warm water (or a splash of chicken or vegetable broth) to loosen the sauce.
5. Combine everything.
   Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Add the squash to the skillet and gently toss until evenly coated with the creamy Boursin sauce.
6. Finish and serve.
   Sprinkle with Parmesan, if using, and garnish with fresh basil or parsley. Serve immediately.

Optional Add-Ins

• Grilled chicken
• Sautéed shrimp
• Italian sausage
• Crispy bacon
• Sliced mushrooms
• Toasted pine nuts (for a Mediterranean-style variation)

Recommended Products

Lunakai USA Made Turmeric and Ginger Supplement Gummies 500mg with Black Pepper – High Absorption Curcumin Turmeric Gummies for Joint Comfort, Daily Immune Support, Non-GMO, 60ct

Turelar Immersion Blender Handheld Corded Hand Blenders Set 1100W, Trigger Variable Speed 5 in 1 Stick Emulsifier with Chopper, Whisk and Frother for Soup, Baby Food and Smoothies, Black.

Hardiman 53.75″ Kitchen Island with Locking Wheels.

The Quinoa Kitchen. 25 Recipes for Breakfast, Baking, Sides, and Entrees.

Notable Quote

“You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose.”. Dr. Seuss, Oh, The Places You’ll Go!

I am an affiliate marketer and I use affiliate links. I hope you enjoyed Newsletter 13 of 2026! Feel free to comment! Likes and shares are appreciated and helpful. Subscription is free. Have a wonderful day and cheers to your better health!