Find a healthy summer recipe to take advantage of all the produce now in season! Ainsley Rodriguez uses these delicious recipes to help her stay lean and fit all year long. When it comes to dieting, extra doses of deliciousness can make all the difference. These recipes make eating healthy easy and enjoyable.
Healthy Summer Recipe #1: Strawberry Salsa Stuffed Tomato Cups
- 8 medium sized tomatoes (you can mix different varieties and colors if you like)
- ½ pound of strawberries, hulled and diced
- 15-20 small basil leaves
- 6-7 tablespoons olive oil
- 2-3 tablespoons balsamic vinegar
- 1 small silverware spoon full of honey
- Rinse, stem, and cut the tomatoes ¾ deep to make small hats, leaving tomato bowls, then remove the seeds with a spoon.
- Dice the hats you cut out and combine them with the diced strawberries and basil leaves.
- Stuff each tomato with the mixture of strawberries.
- Combine the olive oil, balsamic vinegar, and honey to make a vinaigrette. Drizzle it over the tomatoes and top with additional basil leaves to garnish.
Healthy Summer Recipe #2: Watermelon, Feta, and Cucumber Salad
- 4-5 cups of watermelon, cubed
- ¼ cup thinly sliced red onion
- 2 large cucumbers, peeled, sliced, and quartered into chunks
- 1 ¼ cups of feta cheese, cubed
- 2 tablespoons of fresh mint, finely chopped
- 1 tablespoon of olive oil
- 1 lime, juiced
- 1 teaspoon of honey
- Whisk together the olive oil, lime juice, and honey in a small bowl.
- Stir the watermelon, cucumber, onions, mint, and dressing together in a large salad bowl. Add the feta cheese and stir gently to combine.
Healthy Summer Recipe #3: Caprese Salad with a Twist!
- 6 oz. fresh mozzarella cheese, sliced
- 1 ripe yellow peach, sliced thick
- 1 vine-ripened tomato, sliced thick (heirloom tomatoes are a delicious substitute!)
- 12 leaves fresh basil
- Extra virgin olive oil
- Balsamic vinegar (or reduced balsamic vinegar)
- Salt & pepper to taste
- Layer mozzarella cheese slices with peaches, tomatoes, and basil.
- Drizzle with extra virgin olive oil and balsamic vinegar, then sprinkle with salt and pepper.
Healthy Summer Recipe #4: Summer Zucchini and Squash Garlic Parm Pasta
- 2 medium zucchinis
- 2 medium summer yellow squash
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of minced garlic (3-4 cloves)
- ¼ – ½ teaspoon of crushed red pepper flakes (depending on how spicy you like it)
- 2 medium tomatoes, chopped
- ½ cup of shredded parmesan cheese, plus more for serving
- 1 cup of basil leaves, torn in pieces
- 2 teaspoons cold water
- Salt, to taste
- To make the noodles, trim the zucchini and squash from one end, and use a veggie spiralizer (highly recommended for noodle texture) to the length of spaghetti.
- In a deep skillet, add olive oil, garlic, and red pepper flakes. Turn to a medium heat and when the oil begins to bubble around the garlic, add the noodles.
- Toss the noodles around with tongs so they cook evenly, until they are a little wilted but still have a crunch (about 5-7 minutes). Do not overcook the noodles or they will become mushy.
- Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.
- Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish.
- Garnish with more parmesan cheese.
About Ainsley Rodriguez
Ainsley Rodriguez’s fitness journey started a decade ago when she was just 16 years old. It took Ainsley years of study, training and hard work to earn her “overnight” success as a fitness celebrity, strength coach and nutritionist. Currently a member of Team BPI, Ainsley shares her advice and insights in her blog series, as well as on her Instagram account.