Monthly Archives: August 2014

Skinny Mac & Cheese

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With fall right around the corner, we’re all craving cozier, heartier meals. This lightened up version of an old favorite gives you all the satisfaction of a big bowl of mac & cheese, with much less guilt and far fewer empty calories. The addition of broccoli and cauliflower boosts the fiber and satiation factor of this dish, and sneaks in some healthy vegetables people aren’t usually very excited about eating.  Make this and a big salad or some roast chicken, and you’ve got a healthy meal everyone is psyched to dig into. Any leftovers pack up well for lunch the next day.

For the recipe, visit Robyn Moreno’s site. 

 

Nori Sushi Burrito Rolls {on MindBodyGreen}

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These easy nori sushi burritos will transform all the random ingredients hanging around your fridge into a meal everyone’s excited about.

Whatever diet you follow, vegan, paleo, gluten free, this recipe has you covered! For a fun dinner party, set out all of the ingredients and let guests assemble their own.

The fillings listed below are just a suggestion, use whatever sounds good to you. Nori, a sea vegetable, provides a healthy boost of iron, protein, vitamin B12, and iodine, keeping you nourished and glowing.

For the recipe, visit MindBodyGreen.

DIY Mason Jar Salad

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This easy, healthy, flexible lunch is perfect for the back to school scramble. You can make up a jar for each family member the night before, then in the morning just grab and go! The best part is, everyone can customize their jar with their own personal favorites. Keeping the dressing separate from the salad keeps your meal crispy and fresh, and keeps everything from getting soggy.  When you’re ready to eat, just invert your jar into a bowl and toss the dressing through the salad, or give everything a big shake, and dig in!

For the recipe, visit Robyn Moreno’s site.

Peach Basil Fizz

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Celebrate the last sun-soaked days of summer with this bright and fresh cocktail. Super sweet august peaches combine with herbal basil and gin for a match made in heaven. Make up a big pitcher of this and let your guests help themselves- you’ll have a very happy crowd! You can also make this a virgin cocktail by omitting the alcohol- equally delicious.

View the recipe on Robyn Moreno’s site. 

Zucchini Noodles with Creamy Avocado Sauce {vegan & gluten free}

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Sometimes, only a big bowl of noodles will do. But if you’re trying to stay healthy this summer, traditional pasta may be off the table. These zucchini noodles fill that void deliciously, and when tossed with a creamy avocado sauce, the results are super satisfying and totally hit the spot. You can find a spiralizer to turn your vegetables into noodles online for as little as $7; it’s perfect for making healthy meals in minutes. Add whatever other vegetables you want to this recipe, and for more protein, salmon or chicken would taste delicious as well.

For the recipe, visit Robyn Moreno’s site.

Raw Asparagus Salad with Pea Shoots & Mozzarella

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This super summery salad is light, fresh, and lemony, and the perfect new way to use asparagus when you’ve had your fill of the grilled variety. Shaving the asparagus very thinly keeps it crisp, and makes it the perfect match for creamy mozzarella and bright pea shoots. Perfect to lighten up a heavy BBQ spread, this salad also packs beautifully for a summer picnic.

Serves 2 as a side dish, more as part of a larger spread (easily doubled)

Total Time: 15 minutes

Ingredients:

  • 1 bunch asparagus, shaved thinly with a vegetable peeler or mandolin
  • ¼ cup roughly shredded fresh mozzarella (no pre-shredded cheese please!)
  • 1 small handful of pea shoots, cut into roughly ½ inch pieces
  • 1-2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1-2 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste
  • Freshly chopped basil, to serve (optional)

Directions:

  1. In a medium size bowl, toss all the ingredients together. Season to taste with salt and pepper, adding more lemon juice or olive oil as needed. Garnish with the fresh chopped basil if you like, and enjoy!

For the full post, visit Devil Gourmet. 

 

Nepalese Lentil Salad {vegan}

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Lentils, packed with protein, fiber, iron, folate, and magnesium, help keep your heart healthy, your blood pressure low, your digestive track moving, and your metabolism and energy kicked into high gear. This recipe incorporates similar ingredients and flavors as Dal Bhat, the national dish of Nepal, but with a lighter, fresher twist. Adding raw spinach and carrots adds fiber and lutein, which boosts the health of your eyes. Serve this dish over rice for a traditional meal, or cold the next day for a light but protein packed satisfying lunch.

For the recipe, visit GeoBlue’s Healthy Travel Blog or Travel Well Worldwide.

Vegan Lettuce Wraps

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Everyone loves those addictive and delicious lettuce wraps found at Chinese restaurants. When the craving strikes, rather than reaching for your car keys or takeout menu, just whip up this quick and easy version in your own kitchen. Lightened up and perfect for late-summer entertaining, this dish is sure to be a crowd pleaser. If you’re new to vegan cooking, this flavorful and satisfying recipe is the perfect place to start.

For the recipe, visit Robyn Moreno’s site. 

August Heirloom Tomato Salad {vegan}

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When the thermostat goes up, the desire to cook goes down. This no-cook easy summer dish relies on super-sweet heirloom tomatoes and fresh and bright pesto to do the heavy lifting, keeping your oven off and your kitchen cool. Hit the farmers market and find everything you need for this dish. For a more substantial plate, tear some fresh mozzarella (or a sliced avocado if you’re vegan) over the tomatoes and serve with a crusty baguette to dip in the pesto.

For the recipe, visit Today Show Contributor Robyn Moreno’s website.