Entrée, Gluten-Free, Italian, Lightened Up, Meal Prep, One Pot Dish, Seafood, Vegetarian

Summer Caprese Bowls with Shrimp & Zucchini Ribbons

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Summer is about fresh veggie and herbs. I can’t think of a better way to use tomatoes, zucchini and basil than in a Summer Caprese Zoodle Bowls. This is a take on the simple mozzarella, tomato and basil Italian salad using ribboned zucchini as “noodles,” a mixture of creamy ricotta and fresh mozzarella, and succulent tomatoes. This would be so amazing with some crusty bread dipped in EVOO. It’s a deliciously different version of your classic caprese dish.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Vegetarian

Toasted Coconut & Spiced Carrot Oatmeal For Breakfast

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Too many carrots from your garden? Have them for breakfast as a Coconut Carrot Oatmeal Bake. What can I say? I love cardamom and the citrusy flavor it gives to the cinnamon, ginger, carrots & apple. Like my other oatmeal bakes, this is lightened up with   applesauce instead of butter, coconut milk and egg whites. I love the crunch from the walnuts and carrots, and sweetness from the raisins and apple. Oatmeal bake is a great meal prep and if you can use your over in the summer, you can still enjoy the end result hot or cold. Add a little yogurt and maple syrup for a deliciously easy breakfast.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Snack, Vegetarian

Healthy Chocolate & Berry Muffins

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Healthy chocolate muffins!? Is this a thing? Absolutely. I feel like I’ve been killing this muffin meal prep game. I love having these as a snack or before a workout. Mixed Berry Chocolate Protein Muffins are no exception. You satisfy your chocolate craving as a yummy breakfast or snack. I used my strawberry rhubarb compote to act as the berries, but feel free to use mashed raspberries instead; plus, I don’t know about you, but there’s something I love about the way blueberries bake into muffins.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Seafood, Vegetarian

Delicious Cilantro & Curry Noodles with Zoodles

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Oh my goodness, can I eat this again? Is it tomorrow yet? I’ve been meaning to pick up some red curry paste since I usually have it on hand, but I’ve honestly been out since maybe the fall? Oops. I was thinking I’d make my crispy coconut tofu bowls for this week, but alas, I was at Trader Joe’s on Monday and their red curry sauce — trying something new! — just called my name. Add the zucchini I intended for the coconut tofu, toss in peppers I had, some brown rice noodles I have from my pantry . . . the rest is history. I folded in a generous, generous amount of cilantro and that paired with lime juice made this dish pop! Thai Red Curry Cilantro Noodles will be your new go-to pasta dish when you want a healthy version on takeout in the comfort of your own home.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Vegan, Vegetarian

The Best Burcha (aka Superfood Muesli)

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I’ve been itching to make this for a long time, and finally bit the bullet and found all these nuts and seeds. I gravitate toward overnight oats in the summer and for clinical days because it’s so easy to make when you have an early morning. Loni Jane’s version did not disappoint; her all nuts and seed take on bircher muesli is a refreshing break from oatmeal. I enjoy my grain-free porridge, but this is much chewier, crunchy and all-around nutty. I swapped sultana (dried grapes), mango and cacao nibs for dried cranberries, since that’s what I had. If you treat this like overnight oats or granola, this is definitely up your alley. I hesitate to use “superfoods,” but Burcha (A Nuts & Seed Bircher Muesli) is really just full of whole foods and nuts, healthy fats and lots of fiber. This kept me full all morning at clinical with that satisfied-that-I-didn’t-overeat feeling. Literally count down the hours that I can have this for breakfast again!

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Dairy-Free, Drinks, Gluten-Free, Low Sugar, Smoothie, Snack, Vegan, Vegetarian

Beat the Heat with This Berry Beet Smoothie

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It’s a heat wave in Boston. Cool down with this vibrant Berry Beet Smoothie. Look at that color! The magenta is amazing, and you can’t even taste the beet. The mango and berries leave it perfectly sweet. Enjoy this smoothie as breakfast or a snack – -it’s utterly refreshing either way.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Snack, Vegetarian

Chocolate Chip Cookies + Fig Newtons = These Muffins

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These may not be my best looking muffins, but they’re like a chocolate chip cookie and fig newton wrapped into one. They’re dense, the figs are complimented by cardamom and the dark chocolate adds a bittersweet taste. I stumbled upon dried whole figs at a TJ Maxx/Homegoods when home in Maine, but I’m sure you can find them anywhere. As you know, I like making muffins with protein powder so they’re a bit heartier, nutrient-dense and keep me full longer. I reallyyyyy enjoyed these Chocolate Fig Protein Muffins, and they were both friend and boyfriend approved (which are both necessary measures of approval).

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Dairy-Free, Drinks, Gluten-Free, Low Sugar, Smoothie, Snack, Vegan, Vegetarian

Enjoy This Creamy, Chilled Take on “Golden Milk”

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I’ve been on a mission to find a hot, turmeric latte in Boston, but after this smoothie, I’ve been doing it all wrong. Minimalist Baker gave me this idea, but I decided to use golden beets (my new favorite root vegetable!) and frozen mango to add more of that golden color, extra nutrients and a bit of sweetness. Just like that cleansing ginger smoothie, I tossed in whole ginger root for a spicy bite. With all the spices you’d find in golden milk and a creamy coconut base, this Golden Milk Smoothie is going to be a chilled version of your turmeric staple.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Seafood, Vegetarian

Savory Soba Noodles with Shrimp

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Happy Memorial Day! This may be my new favorite “pasta salad-esque” recipe: Soba Noodles with Carrots, Asparagus & Shrimp. The colors are vibrant, the veggies are different, and I love the amount of fresh basil in this. Serve hot, warm or cold, any temperature will do to enjoy these soba noodles. Soba noodles are made from buckwheat flour (check packaging to ensure they’re gluten-free) and higher in fiber and protein compared to your standard pasta. Paired with edamame and shrimp, the protein and fiber will fill you up and satisfy your pasta cravings.

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Entrée, Gluten-Free, Meal Prep, Side, Vegetarian

Deliciously Different Roasted Beet & Peach Salad

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I’m slowly but surely becoming a beets fan. Golden beets tend to be a bit sweeter and milder compared to their more “earthy” red counterparts. Roasting beets brings out their natural sweetness and tenderness. Along side peaches, balsamic vinegar and fresh thyme, this non-traditional salad is bursting with flavor — and color! With brown rice as the base, Roasted Beets & Peach Salad will be your new summer staple.

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