Watermelon is a great all-around fruit for many health reasons, so why not throw it in a salad? Get creative with this delicious and refreshing summer dish! Arugula watermelon salad with shaved Parmesan  Ingredients:

• 1/2 cup arugula
• 3 cups seedless watermelon
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• Kosher salt and fresh pepper
• 4 oz shaved Parmesan

Method: Wash arugula and dry well. Slice watermelon into cubes. Mix arugula and watermelon together. Whisk together extra virgin olive oil, balsamic vinegar and salt and pepper. In a large salad bowl, toss arugula, watermelon and dressing. Plate onto 2 separate plates and top with shaved Parmesan. Serves 2 [embed]bcid:3701233569001[/embed] Courtesy Dr. Joey Shulman www.drjoey.com @drjoeyshulman

You don’t have to sacrifice your fave nachos if you combine Dr. Joey’s guacamole recipe with healthy flax chips! Black bean and sweet corn guacamole dip  Ingredients:

• ½ red pepper
• ½ red onion
• ½ cup sweet corn niblets, drained
• ½ cup low sodium black beans, drained
• 4 ripe avocados
• 3 tbsp fresh lime juice
• ½ cup chopped cilantro

Method: In a mixing bowl, add red pepper, onion, corn niblets and black beans. In separate bowl, mash together 4 ripe avocados. Combine avocados and red pepper mixture. Mix in lime juice, chopped cilantro and black pepper to taste. Enjoy with vegetables or flax nacho chips! Serves 8 [embed]bcid:3701233569001[/embed] Courtesy Dr. Joey Shulman www.drjoey.com @drjoeyshulman

Embrace summer with a fresh, colourful salad made up of veggies and fruits — the perfect app for a summer party! Mango, feta and baby tomato salad  Ingredients for salad:

• 1 cup cucumber, diced
• 1 pint cherry tomatoes
• 1 ripe mango
• 1/3 cup feta cheese (keep 1/2 tsp for dressing)

Ingredients for dressing:

• 1/4 cup extra virgin olive oil
• 1 tbsp white balsamic vinegar
• 1/2 tsp feta cheese
• Salt and freshly ground pepper

Method: In a large bowl, mix together the olive oil, vinegar, balsamic vinegar, 1/2 teaspoon of feta and salt and pepper. Set aside. Slice cucumber into 1 inch cubes, slice cherry tomatoes in half and slice mango into 1 inch cubes. Whisk the dressing together and add the avocado, cherry tomatoes and mango to dressing and toss together. Crumble the feta over the salad and enjoy! Serves 4 [embed]bcid:3701233569001[/embed] Courtesy Dr. Joey Shulman www.drjoey.com @drjoeyshulman

Dr. Joey Shulman shows us how to make refreshing summer mocktails — without the extra calories! Dr. Joey’s summer mocktail ideas If you're looking to cut calories but still wanting to enjoy some colourful and fizzy drinks, there are plenty of mocktail options that are non-alcoholic for you to enjoy: White virgin sangria  Ingredients:

• ½ cup sliced strawberries
• 1 orange sliced with peel on
• 1 lemon sliced with peel on
• ¼ cup blueberries
• 4 cups sparkling water
• 4 cups white grape juice

Method: Slice strawberries, orange and lemon. In a large pitcher, add sparkling water and 4 cups of white grape juice. Add fruit and allow them to soak in. Add ice, stir and serve or allow to cool in fridge for 1-2 hours. Serves 4-6    Watermelon and lime mocktail Ingredients:

• 4 cups seedless watermelon, cut into cubes
• 4 tbsp coconut sugar
• ¼ cup fresh lime juice
• Fresh mint leaves

Method: Blend watermelon cubes in a blender.  Mix in coconut sugar and lime juice and transfer to pitcher. Add ice and mint leaves and enjoy! Serves 4   Lemon and mint ice cubes Ingredients:

• 2 lemons (1 lemon cut into smaller pieces, 1 for squeezing)
• Mint leaves, washed and pulverized
• Ice tray

Method: Place lemon pieces in each ice cube slot and top with mint leaf. Take second lemon and squeeze juice of lemon into bowl.  Take juice and pour small amounts into each ice cube tray slot. Pour water into ice cube tray. Freeze. Once frozen, use to jazz up a glass of plain water or your favourite summer cocktail or mocktail. [embed]bcid:3697433495001[/embed] Courtesy Dr. Joey Shulman www.drjoey.com @drjoeyshulman

Try these delicious gluten-free chocolate banana cupcakes in honour of gluten-free awareness month. Gluten-free chocolate and banana cupcakes In honour of gluten-free awareness month, I decided to whip up some gluten and flour-free cupcakes. Trust me, when my kids and their friends gobble them up (which they did!) – I know they are good. Enjoy! Ingredients for cupcakes:

• 3 ½ cups blanched almond flour
• ½ tsp sea salt
• ½ tsp baking soda
• 2 omega 3 eggs
• ½ cup extra virgin olive oil
• ½ cup maple syrup
• 3-4 very ripe bananas

Ingredients for icing:

• 1 cup dark chocolate chips
• 1/3 cup coconut oil
• 1 tbsp pure vanilla extract

Method for cakes: In a large bowl, combine almond flour, salt and baking soda. In a smaller bowl, combine eggs, olive oil, maple syrup and stir in mashed bananas. Mix wet ingredients into dry. Line muffin tin with liners, scoop batter in with large tablespoon. Bake at 350 degrees for 20 minutes. Remove cupcakes from oven and allow to cool prior to icing. Method for icing: In a small saucepan, melt chocolate chips and coconut oil over low heat. Once melted, stir in vanilla extract. Put frosting in fridge for 30 minutes to thicken. Remove from fridge and begin to ice cupcakes. Optional: If you would like the icing to be fluffy, whip with hand blender once removed from fridge.  Courtesy Dr. Joey Shulman www.drjoey.com @drjoeyshulman