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
Boocha-rita
Created by Tanya Zuckerbrot
Serving Size: 8
"The addition of kombucha means this tart-and-tangy summer margarita now contains probiotics," says Zuckerbrot. "Probiotics make for a healthy gut, and can benefit your immune system. Studies show that restoring the gut to a healthy state aids in maintaining a healthy weight, as gut microbes influence the body's insulin resistance and deposition of excess calories in fat stores."
● 6 oz tequila
● 6 oz triple sec
● 6 oz fresh lime juice (juice from 3 limes)
● Non-nutritive sweetener, to taste
● 8 oz citrus or original kombucha
● Shake all ingredients except for the kombucha in a cocktail shaker with ice and shake well. Strain into a pitcher. Add kombucha to the pitcher and stir. Add ice and lemon/lime wedges to pitcher, if desired. When ready to serve, pour over rocks (3-4 oz per glass). Garnish with lime and/or lemon slices, if desired.
Image via Tanya Zuckerbrot
Breakfast Tacos
Created by Chef at JUST, Nate Park
Serving Size: 4-6
"Summertime always makes me want lighter options," says Park. "JUST's breakfast tacos are a favorite of mine and a great way to start the day off right. I like to add seasonal fruit compotes and a little hot sauce for an extra kick, but any of your favorite fruits and veggies will work well."
● 6 6-inch tortillas, corn or wheat
● 1 cup JUST Egg
● 1 cup chorizo or soyrizo sausage
● 2 cups red cabbage, shredded
● 2 avocados, sliced or cubed
● ¼ cup cilantro, chopped roughly
● ¾ cup chunky salsa or pico de gallo
● Hot sauce (optional)
Chop the cabbage, avocados and cilantro. Set each ingredient out in separate bowls or on a tray for your taco building station. Cook the chorizo in a nonstick skillet, then set aside on a plate lined with paper towels. In the same skillet, scramble the JUST Egg over medium-low heat until just cooked through, breaking up with a stiff spatula. Add the scramble to the line-up of toppings. Warm the tortillas, then fill them with desired amount of each topping.
Image courtesy of Nate Park
