July 2026 Newsletter, White Label Newsletter, and Toolkit
Happy July!
This has been one of our most productive months in a long time. We launched the new Member Dashboard — a home base where all your libraries, videos, recipes, calculators, health calendar, linked handouts, and this newsletter are in one place.
We also added a search box to both the Handout Library and PowerPoint Library — type any keyword and matching files appear instantly across all categories. No more scrolling through folders to find what you need. And we added new PowerPoint shows this month, so it is worth a fresh look even if you have been a member for a while.
The Stir It Up cooking video series is ramping up, and the handout library just crossed 650 PDFs. There is a lot in there you may not have seen.
New this month: a Health Calculators page built just for members, with eight interactive tools including BMI, calorie needs, hydration, blood pressure, cholesterol, heart risk score, the CDC Prediabetes Risk Test, and a MyPlate daily score — plus reference charts you can share with clients. Access this from your Member Dashboard or with the button below.
Your July toolkit is below. Stay cool and cook something delicious!
— Judy
PS Have a comment, request, or question? Email me!
Preview This Month
This Month’s Articles
This Month’s Recipes
Summer Salad
Here is an irresistible summer salad with fresh tender greens, berries, pistachios, and bits of goat cheese. The key to its success is super fresh ingredients.
Ingredients
- 6 cups mixed greens
- 1 cup quartered and hulled strawberries
- 1/2 cup blackberries
- 3/4 cup blueberries
- 1/4 cup roasted and shelled pistachios
- 2 tablespoons goat cheese
- 1 cups fresh raspberries
- 1/4 cup water
- 0.3 cups plain yogurt
- 2 tablespoons balsamic vinegar
- 0.3 cups olive oil
- 0.3 teaspoons freshly ground black pepper
Instructions
- Arrange all of the items for the salad in a large salad bowl, scattered randomly like the photo.
- Keep chilled until ready to serve.
- Serve with the Raspberry Vinaigrette on the side.
- Puree the raspberries with water in a blender or food processor until smooth. Strain to remove the seeds. Rinse and dry the blender.
- Return the raspberry puree to the blender and add 0.3 cups of plain yogurt, 2 tablespoons of balsamic vinegar, and 0.3 teaspoons of freshly ground black pepper. Blend until smooth and well combined.
- With the blender running on low, slowly drizzle in 0.3 cups olive oil until the dressing is smooth and emulsified.
- Transfer to an airtight container or jar and refrigerate. Serve with the salad.
Nutrition Facts
Calories
284Fat
22 gSat. Fat
4 gCarbs
18 gFiber
5 gNet carbs
13 gSugar
9 gProtein
5 gSodium
54 mgCholesterol
6 mgIf you don’t want to use green beans you can top with steamed broccoli.
Fajita Burrito
Cook it quick in one pan then serve it rolled up. Watch them disappear fast!
Ingredients
- 2 tsp canola oil
- 1/2 onion, sliced
- 1 red or green bell pepper, sliced
- 1 hot green chili pepper, minced (without seeds)
- 1 zucchini, cut in half and slced
- 1 cup chicken tenders, cut up
- 1 tablespoon chopped cilantro
- 1 lime
- 6 tortillas
Instructions
- Heat the canola oil in a large nonstick wok or skillet. Saute the onion and peppers until they are soft and a little golden. Add the chicken with the cilantro and lime, cover, and cook until the chicken is done, about 5 minutes. Stir occasionally.
- Roll the fajita mix into 8 inch whole wheat flour tortillas. Makes about 6 tortillas or 3 servings.
- Chef's Tips: Serve with fresh salsa and a large tossed salad.
Nutrition Facts
Calories
337Fat
10 gSat. Fat
3 gCarbs
39 gFiber
5 gNet carbs
34 gSugar
6 gProtein
23 gSodium
482 mgCholesterol
50 mgFrom The Blog:
Cooking Demo Tool Kit:
NEW From Our Store:
Use code MEMBER15 for 15% off plus free shipping
Using a portable induction stove for a cooking demo is a great idea. Here are the pros, cons, and success tips.