With your garden in full bloom, it’s time to talk about recipes that will use this season’s harvest while it’s fresh! Zucchini is excellent served grilled or in a fresh salad, but this recipe is a true gem. Remember when you fell in love with snacking on kale chips? Well, this recipe applies similar preparation with an amped up parmesan garlic taste. Few ingredients and easy preparation allow this recipe to be prepared ahead as a snack for a busy schedule. Depending on the size of your garden, canning can be an excellent way to preserve your garden’s bounty throughout the year. Without much difficultly, you can store your extra veggies to use in dishes throughout the year!
Parmesan Garlic Zucchini Chips
- 1 lb (about 4 cups) thin sliced Zucchini
- ⅛ tsp salt
- 1 ounce of finely grated Parmesan cheese
- 1 garlic clove finely grated or ⅛ tsp garlic powder
- 1 tsp apple cider vinegar
While crafting menus for next week’s big celebration, consider topping off your July 4th picnic with a patriotic dessert to stun the crowd. Red, White, and Blue never looked so tasty! Better yet, these desserts can be served ready-to-eat in mason jars, making them the perfect portable party treat! My only recommendation is to make a few healthy swaps as far as ingredients are concerned. You’ll get your fair share of Vitamin C with the berries, but the heavy cream and angel food cake may be pushing it a little… Opt for greek yogurt instead of the cream, and consider a healthy recipe to make your own angel food cake to crumble as the base of your parfait. These little swaps will slash the calories without it sacrificing it’s status as a crowd favorite. Enjoy the glow of the fireworks next week and time with family and friends!
- 0.25 c. sugar
- 0.25 c. water
- 1 c. blueberries
- 1 tbsp. fresh lemon juice
- 1 c. heavy cream
- 10 oz. angel food cake
- 2 c. strawberries
- 0.50 c. shredded coconut
- 8 canning jars
This recipe was originally published on Delish. You can find detailed instructions to make this recipe and more on their website.
I’m always searching for recipes that incorporate veggies into my life in new, fun and unexpected ways! This recipe initially caught my eye for just that reason; this unique twist on serving veggies for dinner allows you to use up your pantry’s contents. Veggies pockets allow room for you to mix and match your favorite veggies to try new combinations and tastes. If you are without access to phyllo dough, no need to fear– try using vegan puff pastry! Happy cooking! Comment below to share your favorite veggie combinations.
Phyllo Veggie Pockets
Makes 4 large pockets
- 1 package phyllo dough, thawed (or try this puff pastry from Trader Jo’s)
- 4 cups roasted veggies (butternut, potato, onion, bell pepper, etc)
- 3 garlic cloves (roast them with the veggies)
- 1 cup chopped greens (swiss chard, spinach, kale, etc)
- Thyme leaves from 6 sprigs
- 1 teaspoon cumin powder
- 1/4 cup feta (omit if making vegan)
- 4 Tablespoons butter (or coconut oil if making vegan), melted
- Seseame seeds, for garnish
Detailed directions can be found by heading over to find the original recipe on Vegetarian Ventures.
Chocoholics rejoice! At only 70 calories, this special treat is absolutely irresistible and completely chocolatey without the guilt. With only a few ingredients, this recipe is healthy and easy to prep. Thanks is due to Chef Christine for sharing her recipe! If you are completely obsessed with this recipe as I know you will be, head over to The Oaks Spa and sample the original from Christine Denney.
Chocolate Spa Bark
- 4 oz. of your favorite dark chocolate—approximately one cup, chopped (60%-72% cocoa level recommended for ultimate health benefits)
- 2 oz. raw nuts and dried fruit
- (use what you like, combine and experiment—walnuts, cashews ,pecans, dried cranberries or raisins, Pistachios, pumpkin seeds, sliced almonds)
- After chopping the chocolate, put it in a small glass bowl and carefully melt it in the microwave, 30 seconds at a time, whisking until completely melted.
- On a piece of parchment or wax paper, arrange the nuts and fruit in a rectangle or square, in one layer, but close together.
- Drizzle melted chocolate over fruit and nuts, and use a spatula to create an even covering, pushing the sides in to cover.
- You can sprinkle the top with slivered almonds, pumpkin seeds, minced candied ginger, raw coconut—the possibilities are endless!
- Refrigerate one half hour.
- Cut into 12 equal pieces (three x four) and enjoy—one piece at a time for a special 70 calorie treat!
- Each piece will be ½ ounce featuring protein and antioxidants, deliciousness and flavonals.
This makes a particularly wonderful treat for the holidays—you can personalize the creation for each person on your gift list with the tastes they like best! Purchase some candy papers and small boxes, wrap with a colorful bow and you have a beautiful, healthful gift that you made yourself!
This recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight page on Recipe Redo.
Need a recipe in a pinch? Try this Mediterranean salad. With only ten minutes of prep time, it’ll have your tastebuds longing for a trip to the coast. The Greek inspired flavors are delectable and reminiscent of days spent listening to waves crash on the shore and toes in the sand. Feel free to experiment a bit and add grilled chicken or light fish for some protein. This quintessential summer dish is light, breezy and fresh; making it an ideal meal. Enjoy and happy cooking!
- 4 cups salad greens
- 2 medium tomatoes, chopped
- 3 medium cucumber, chopped
- ½ red or purple onion, sliced
- 8 ounces Feta cheese
- Sundried Tomato Vinaigrette
For detailed instructions, check out the original recipe on Add a Pinch.
Add a Pinch is a dedicated blog for healthy eats recipes with a Southern flair and realistic prep time. Connect with their site on Facebook, Pinterest and Twitter for boundless inspiration for menu creation.
During my visit to the Shankara Ayurveda Spa at the Art of Living Retreat Center, I got to try something completely different. Chef Raju prepared for me this delightful spiced buttermilk drink. Heralded in India as a digestive aid it is a great addition to your lunch menu. Be sure to check out Chef Raju’s Chef Spotlight Page on Recipe Redo to see all of his recipes!
Masala Chaas (Spiced Buttermilk)
(Yields 5 glasses)
- 5 Cups Buttermilk (If wanting a vegan version try almond or coconut milk with an acid such as lemon juice, apple or rice vinegar. 1 T per cup)
- ¼ tsp sea salt
- 1/8 tsp Cumin seeds
- 1/8 tsp Cilantro seeds (optional)
- 1/8 tsp Turmeric powder (optional)
- Fresh cilantro for garnish
- Combine every ingredient except for the fresh cilantro into a blender and blend for a few seconds. Pour into glasses and garnish with the fresh cilantro.
- Chef Raju tips: Adding cilantro seed and turmeric powder can help prevent arthritis, heartburn, stomach pain and assist with digestion.
Watch the sun rise over endless mountaintops, rejuvenate with an Ayurvedic treatment at The Spa, or feel the quiet of a walk in the forest. The Retreat Center supports both community groups and and transformative solo travelers. This is a place to make all your own, and our staff is here to help you do just that.
Chef Raju’s Chef Spotlight Page on Recipe Redo.
Nothing quite beats the summer heat like enjoying a bowl of ice cream! This summer staple redo contradicts the myth that all desserts are inherently unhealthy. Treat yourself to this vegan and dairy free delight and you won’t feel as though you’ve taken ten step backwards on your health goals. It’s been said that good things come to those who wait, and as silly as it sounds this principle also applies to ice cream. Preparing the ice cream will only take a few minutes, but the ice cream will need to harden in the freezer for a few hours before it can be enjoyed. Happy Summer!
Blueberry Banana Ice Cream
- 2 frozen bananas
- ¼ cup frozen blueberries
- 1 teaspoon pure vanilla extract
You can find detailed instructions to prepare this dessert and more at Divine Healthy Food.
It’s a well known fact that eating healthy and living well go hand in hand. Susanna, of the blog Divine Healthy Food understands this principle and has developed a site that is full of tasty Vegan recipes. You can keep up with the blog’s delicious vegan adventures by following their Facebook, Twitter and Pinterest.