Love siggi's yogurt? Here is your chance to win! 

Post a photo of your siggi's breakfast bowl and use #dailysiggis and #NutritionEnergy. 

If siggi's regrams your picture, they'll restock your fridge with siggi's! One or more Nutrition Energy clients are guaranteed to win!! 

You can also include the points below, if you would like to:

-siggi's is made with simple ingredients, not a lot of sugar

-Each cup contains more protein than sugar- that's something most other flavored yogurt varieties can't say!

-siggi's does not contain any artificial sweeteners, artificial flavors, preservatives, thickeners, or colorings.

Salads are an obvious answer to the question of what to make that doesn't require "cooking" or heat. But salads do not have to, and should not, be boring or dull by any means! When temperatures are climbing and your apartment is stifling hot, turn to these trusted recipes for a refreshing, flavorful, and healthy meal or side dish. 

• ABC Salad- simply grate apples, beets, and carrots for a crunchy side salad. Toss this colorful mix with a simple dressing of oil (vegetable or olive), lime juice, and minced ginger. You can always add low-sodium, canned garbanzo beans to kick up the protein for a more complete meal that's still no-cook.
• Raw Corn Salad- a great alternative to boiling, grilling, or baking ears of corn. Farmers markets are a great place to grab all these ingredients at once!
  • 4 ears of corn, cut raw kernels off cob
  • 1 red onion, chopped
  • 2 tomatoes, chopped
  • 2 carrots, grated
  • 2 Tablespoons oil (vegetable or olive)
  • � cup vinegar (apple cider or red wine)
  • 1 cup cilantro, chopped
  • Salt and pepper to taste
  • Directions: Chop and mix all ingredients, and enjoy!
• Vegetable Ceviche- this is a creative alternative to a traditional seafood ceviche, and with squash being in season all summer long you should definitely prepare this no-cook salad.  From Kate Gardner, MS RD
  • 4 summer squash (zucchini, yellow squash, patty pan squash)
  • �cup lemon juice
  • �cup olive oil
  • 1 clove garlic, grated
  • 1 handful parsley, roughly chopped
  • �cup feta or goat cheese
  • �-�teaspoon crushed red pepper flakes
  • Salt and pepper
  • Direction: Using a mandolin or vegetable peeler, thinly sliced the squash lengthwise. In a large bowl (or airtight storage container), mix the squash and parsley. In a small bowl, combine the olive oil, lemon juice, garlic and crushed red pepper and mix. Pour the dressing over the squash and season with salt and pepper. Put in refrigerator and let marinate for at least 3 hours, ideally overnight. Toss with crumbled cheese just prior to serving.
• Strawberry, Fennel, and Orange Salad- fruit salad with a twist! This salad is especially refreshing for hot summer days. From wholeliving.com
  • 2 navel oranges
  • 8 ounces strawberries (about 16), hulled and quartered or halved
  • 1 fennel bulb, thinly sliced lengthwise, fronds reserved for garnish
  • 1 1/2 teaspoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • Coarsely ground black pepper
  • 8 Boston or Bibb lettuce leaves
  • Dressing: Zest one orange, and reserve zest (2 teaspoons). Cut peel and pith away from both oranges. Use a paring knife to cut out the segments, letting them fall into a bowl, along with the juice.
  • Directions: Add strawberries, sliced fennel, orange zest, and fennel fronds to the bowl of orange segments and toss together gently. Stir in the lemon juice and olive oil, and season with salt and pepper. Add lettuce, toss, and serve.