Healthy Makeovers on Refreshing Summer Classics

No one likes to feel heavy, ever, but especially come the warmer weather. I’ve been doing fertility treatments (ultimately ending in IVF after everything else failed too many times to count) for over 1.5 years so I know what bloating means. I’ve always been conscious of what I eat, but the treatments and the side effects of all the hormones have made me all the more careful to do four things every day: take probiotics, have at least 35 grams of fiber, keep my net carbs as low as possible, and drink as much water as I can (at least 1.5 liters a day, or more if I’m not eating a lot of water-rich foods). I’m constantly on the lookout for healthy recipes. I love Tanya Zuckerbrot and Keri Glassman. Both of them are treasure chests for healthy swaps and healthy foods in general. Follow them on Instagram! Dining out can also be incredibly inspiring. I went to Planta in Miami a few weeks ago and was blown away. It was totally worth dragging my husband who ended up liking it too. I’ve incorporated a number of things I had there in my cooking (the image above are their vegan hearts of palm crab cakes).

See below for recipes from these experts and more to kick off your summer on a healthier note.

Coconut Ceviche by Planta Chef David Lee (serves 2)
  • 1-2 Young Coconut
  • 3 shallots, sliced thinly
  • 1 jalapeno, minced
  • 2 tablespoons Anaheim chilis, minced
  • 20 coriander stems
  • Grey salt, to taste
  • 4 tablespoons fresh lime juice

For the marinade, combine thinly sliced shallots, jalapeno, chilis and grey salt until mixture releases its juices. Then mix in lime juice and coriander. Clean and thinly slice young coconut meat, and combine it with two cups of the marinade, a cup of lime juice and a pinch of kosher salt. Top with cilantro and corn nuts and add sliced avocado to the plate. Serve with tortilla chips.

Deviled Eggs by F-Factor founder Tanya Zuckerbrot  (serves 6)

  • 6 hardboiled eggs, cooled and peeled
  • ½ cup plain 0% Fat Greek yogurt
  • 2 tablespoon pickle juice
  • 1teaspoon ground mustard (powder)
  • 1/8teaspoon celery salt
  • ¼teaspoon garlic powder
  • 1/4teaspoon sea salt
  • 1/4 teaspoon black pepper
  • paprika, to taste

Halve peeled, hardboiled eggs vertically.  Scoop out the yolks and set egg whites aside. Place yolks of 4 eggs in bowl, discard remaining two yolks. Mix remaining ingredients except paprika in bowl with the yolks. Add additional Greek yogurt to make the filling creamier or, for a thicker filling, use only ¼ cup yogurt. Add additional salt and pepper, to taste and mix filling until smooth. Scoop 1 Tbsp of egg yolk mixture into egg white halves. Sprinkle with paprika as garnish.

Lemon Ginger Chamomile Popsicles by Dana Murrell, Principal Chef at Green Chef (serves 5)

  • 3 1/2 Cups Water
  • 1 tablespoon Ground Ginger
  • 2 tablespoons Honey
  • 3 Chamomile Tea Bags
  • 1/3 Cup Lemon Juice + Handful Lemon Slices

Combine water and ginger in a small saucepan over medium heat. Bring to a simmer. Add honey and continue cooking until dissolved, 2-3 minutes. Remove from heat. Add chamomile tea bags and let steep 10 minutes. Once mixture reaches room temperature, stir in lemon juice. Place thin lemon slices into popsicle molds before pouring over mixture. Freeze about 4 hours before serving, preferably overnight.

Fresh Mozzarella Farro Salad by celebrity nutritionist Keri Glassman (serves 4) 

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 4 teaspoons freshly squeeze, lemon juice
  • 3 teaspoons honey
  • to taste sea salt
  • to taste freshly ground black pepper
  • Salad:
  • 2 cups farro
  • 6 cups vegetable stock
  • 1 BOU chicken flavored bouillion cube
  • 1 1/2 cups cherry tomatoes, halved or quartered
  • 1 medium red onion, finely chopped
  • 1 cup fresh mozzarella, cubed
  • 1/3 cup finely chopped basil

To make dressing place vinegar, olive oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Whisk together. Set aside. To make salad place farro in a pot with vegetable stock and bouillion cube, and bring to a boil over high heat. Reduce heat to low, cover, and let it cook for 25-30 minutes, until it is softened, but still chewy. If there is any liquid remaining drain it off. Set aside and let farro cool. Combine farro, cherry tomatoes, onion, mozzarella, and basil. Toss with dressing and serve.

Citrus Glazed Grilled Shrimp by Chef Giuliano Matarese (serves 4)

  • 1 pound raw large shrimp, peeled and deveined
  • wooden or metal skewers
  • ¼ cup toasted pine nuts, coarsely chopped
  • ¼ cup green scallions, thinly sliced
  • salt
  • pepper

Glaze

  • 2 ½ tablespoons Bono Sicilian Lemon Organic Marmalade
  • 2 ½ tablespoons Bono Sicilian Orange Organic Marmalade
  • 1 tablespoon Dijon mustard
  • ¾ cup honey
  • 2 tablespoons freshly squeezed orange juice
  • 5 drops Tabasco sauce

Lightly oil a grill or grill pan and preheat to high heat. Skewer shrimp on wooden or metal skewers and season with salt and pepper. Put them aside. Prepare the glaze by mixing in a small saucepan, on medium heat, lemon and orange marmalade, mustard, honey, orange juice and Tabasco until reduced by 1/3. Brush ¾ glaze all over shrimp and grill for about 2 to 3 minutes per side until bright pink and cooked through. Arrange on a serving plate, brush the remaining glaze on one side and sprinkle with pine nuts and scallions.

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