Chocolate Avocado Pudding
Created by Serena Poon
Serving Size: 2-4
"This is a great summer alternative to traditional cold mousse because it's so nice to feel indulgent, but without the heaviness that a traditional chocolate mousse recipe gives our bodies," jokes Poon. "Especially when the weather is warm and we are poolside or beachside."
● 4 ripe medium organic avocados
● ¼ cup organic coconut milk
● 4 tbsp raw organic cacao powder
● 2/3 tsp monk fruit or ¼ tsp stevia
● 2 oz dark vegan chocolate, melted
● 2 tsp organic vanilla extract
● 2 tsp organic virgin or unrefined coconut oil
● 1/8 tsp Himalayan pink salt
● For toppings: coconut whipped cream, vegan chocolate shaving, berries
● Peel and pit avocados and place in a food processor. Blend until combined and creamy. Add in remaining ingredients, blending until pureed. Blend for a good 1-2 minutes until completely creamy then serve with desired toppings.
Image courtesy of Serena Poon
Taco Salad
Created by Daily Burn trainer, Nora Minno
Serving Size: 2
"While a year-round favorite for many, summer-ripe veggies can add a burst of flavor to any taco dish," says Minno. "There's really no wrong way to do tacos, so I always like to get creative with my ingredients and flavors. One of my favorite ways to do tacos is in a salad and this vegan dish is a great alternative to heavy traditional tacos. You can pack in loads of nutrients with a variety of veggies and get creative with your protein choices. This dish uses a medley of veggies and black beans and tofu as the main sources of protein."
● 7 oz tofu, drained and cubed
● 1 tsp paprika
● 1/2 tsp cayenne pepper
● 1/2 tsp chipotle powder
● 1/2 tsp olive oil
● 2 cups shredded romaine lettuce
● 1/2 cup black beans, drained and rinsed
● 1/2 bell pepper (any color) diced
● 1/2 cups cherry tomatoes, sliced
● 1/4 cups red onion, diced
● 1/4 avocado, cubed
● 1/4 cups corn, drained and rinsed
● 2 tbsp olive oil
● 1 tbsp lime juice
● 1 tbsp white wine vinegar
● 1 tsp chipotle powder
● 1 tsp ground black pepper
● 1 tsp garlic powder
In a small bowl, combine paprika, cayenne pepper, and chipotle powder. Toss in tofu to coat evenly. *Note: Be sure the tofu is thoroughly drained prior. In a small pan, heat olive oil over medium heat. Add tofu to pan and sear on each side until slightly crispy. Meanwhile, assemble other elements of the salad in a bowl or on a plate as you please. Top with tofu once seared.
To make the dressing, whisk together olive oil, lime juice, white wine vinegar, chipotle powder, black pepper, and garlic powder. You can add salt to taste if desired. Drizzle over salad.
Image courtesy of Nora Minno
Caprese Salad
Created by Nora Minno
Serving Size: 2
"Nothing says summer on the East Coast to me like a big caprese salad with fresh jersey tomatoes and lots of fresh basil," says Minno. "But if you're looking to go vegan, you'll want to hold the mozzarella — though that doesn't necessarily mean the flavor has to suffer. To make this salad vegan, simply swap the cheese for thinly sliced tofu — you'll even get some extra protein and reduce the saturated fat."
● 2 ripe large tomatoes on the vine, sliced
● 7 oz tofu, drained and sliced into thin rectangles or circles
● 1 1/2 tbsp olive oil
● 1 1/2 tbsp balsamic vinegar
● 4 fresh basil leaves chopped
● Black ground pepper to taste
● Layer sliced tomatoes and sliced tofu. Drizzle with olive oil and balsamic vinegar. Top with fresh chopped basil and black pepper to taste.
Image courtesy of Nora Minno
Quinoa Salad with Radishes and Snap Peas
Created by diet expert, Kate Scarlata, RDN
Serving Size: 6
"This recipe is a delicious and nutritious vegan swap for traditional pasta salad. Quinoa plays a starring role in this gut-friendly dish that is gluten-free, fiber-rich and low in FODMAP carbohydrates," explains Scarlata.
● 2 cups water
● 1 cup white quinoa, rinsed
● Kosher salt
● 84 g snap peas (about 24 pods)
● 6 red radishes, thinly sliced
● 1 small cucumber, thinly sliced
● Ground black pepper
Fody Garden Herb Salad Dressing
Combine water, quinoa and a pinch of salt in a pot. Cover, bring to a boil, then simmer on low heat until the quinoa is fully cooked, about 15 minutes. Turn off the heat and let it sit for 5 minutes while covered. Cool the quinoa before mixing it with the vegetables. Toss together the snap peas, radishes and cucumber in a mixing bowl. Add the quinoa and mix gently. Season to taste with salt and pepper. Add Fody salad dressing to taste immediately before serving.
Image courtesy of Kate Scarlata
Spicy 7 Vegetable Gazpacho
Created by F-Factor founder Tanya Zuckerbrot, MS, RD
Serving Size: 6
"Broth-based soups are great for weight management because they're voluminous. They take up space in your stomach, which helps to fill you up, so you ultimately eat less," explains Zuckerbrot. "A 2008 study published in the journal Appetite, found that consuming as little as one bowl of low-calorie soup before a meal led to a 20 percent decrease in overall caloric consumption of that meal. In contrast to traditional summer gazpacho, which is pureed, this chunky version is inspired by the delicious recipe served at the Golden Pear in the Hamptons. Spice from the jalapeno and tabasco gives this recipe an extra metabolism-boosting benefit. Refreshing and veggie-packed."
● 1 green bell pepper, seeded and diced
● 1 red bell pepper, seeded and diced
● 3–4 medium tomatoes, skinned, seeded, and finely chopped
2 large seedless cucumbers, peeled and finely chopped
● 1 large bunch cilantro, finely chopped
● 1 large red onion, finely chopped
● 3 large cloves garlic, minced
● 2 jalapeno peppers, finely chopped (optional, for added heat)
● 1 tsp Tabasco sauce
● 1 (46oz) can tomato juice
● ¼ cup olive oil
● Juice of 3 limes (optional)
● 1 tsp stevia
● Salt and pepper, to taste
● Cilantro, for garnish
Carefully chop all the vegetables the same small size, then mix in with the Tabasco sauce, tomato juice, oil, optional lime juice, stevia, salt, and pepper. Mix and place in refrigerator to chill overnight. When ready to serve, ladle into bowls and top each one with a cilantro leaf.
Image courtesy of Tanya Zuckerbrot
