Vegan Eggplant Meatballs

These amazing meatless meatballs are made with eggplant, white beans and breadcrumbs to hold them together – if I was a vegan, I would have no problem eating this for dinner every night! They almost remind me of eggplant parmesan, in the form of a meatball.

I've had my eye on this recipes since I got a copy of Mark Bittman's VB6 Cookbook, and it did not disappoint! I love finding new ways to incorporate more veggies into my diet, and I try to eat meatless two to three times a week, so Mark's concept of eating vegan by day and flexitarian by night is quite appealing to me. And this week, I'm giving away 3 signed copies of the VB6 Cookbook on Skinny Bits. Click here for a chance to win your signed copy of the VB6 Cookbook.

Mark suggests serving this on a whole wheat roll, over pasta, rice or vegetables, but I thought I would make some zoodles (zucchini noodles) for a veggie play on spaghetti and meatballs. To make the zucchini noodles, you'll need a spiralizer (I use the Paderno Spiral Vegetable Slicer) or a mandolin fitted with a julienne blade. I use 1 medium zucchini per person and saute each zucchini with 1/2 teaspoon of olive oil and garlic for 1 1/2 to 2 minutes tops. To see a more detailed zucchini noodle recipe, click here for my Zucchini Noodles with Lemon and Shrimp.

These meatballs are perfect for all types of diets; vegan, vegetarian, dairy-free, clean eating, and gluten-free if you swap the crumbs for gluten-free breadcrumbs.

Click Here To See The Full Recipe...

Spiralized Raw Zucchini Salad with Avocado and Edamame

Fresh, quick and delicious – this salad takes less than 5 minutes to make, start to finish and there's no cooking involved, so it's perfect for the summer because you won't heat up your kitchen!

This salad was inspired by an amazing vegan appetizer I had in Seaside Florida prepared for me by the staff at Raw and Juicy. It was so fresh and simple, I knew I was going to recreate it at home. Rather than dicing the zucchini into perfect little squares, I used my Paderno Spiral Vegetable Slicer  (my all time FAVORITE cooking gadget) and spiralized it instead plus I added some cooked shelled edamame sold in the salad section of my supermarket for protein. The results were fresh and fantastic – a MUST try!

And speaking of summer, as shorter hemlines and bathing suit weather approaches, I want to introduce you to my friend Erin Stutland – a life and fitness coach and the creator of Shrink Session: Tone Your Body, Expand Your Mind. She has been featured in Glamour Magazine, Shape, Daily Candy and more and people all over the world are currently experiencing her work.

Erin and I got together last week in her little NYC kitchen to shoot a quick, fun cooking video to demonstrate just how easy this recipe is. Can you believe this is my FIRST cooking video on Skinnytaste? It's not perfect, but I don't think it's terrible for my first time. I plan on doing some more in the future to get more practice, you check it out here...



Erin is a seasoned pro at making videos, and she has also created a workout that is unlike ANYTHING I have ever experienced before. I say that, because frankly, it doesn’t feel like a workout at all. What makes Shrink Session so DIFFERENT from your average workout is that it will definitely tone your bod, amp up your metabolism and burn fat. But it also helps you step into a more a confident, powerful, rock star part of yourself that you may not be in touch with on a daily basis.

Erin is running a FREE 5 day Say it, Sweat it, Get it Challenge that starts June 2nd. You can sign up HERE. Don't miss it. I have no doubt that you are going to fall in love with the workouts and your body!

Hope you enjoy the recipe – it's vegan, vegetarian, dairy-free, gluten-free, clean, and delicious!


Click Here To See The Full Recipe...

30 Light Memorial Day Recipes

Traditionally on Memorial Day weekend, my friends and I always get together and grill in one of our yards.  Being in the backyard with friends, smelling the deliciousness coming from the grill, and hearing the kids playing out back – it doesn't get better than that! This year, I feel like Memorial Day weekend came super early. The only definite plans I have this weekend is going to friend's wedding, aside from that we really have no plans, but I'm really ok with that too! Since the beach opens this weekend, and I am only 10 minutes away, I just might spend the day there!

Whatever happens, I thought I would put together some of my favorite (light) recipes for backyard grilling to kick start the summer. Let's start with desserts first!

These Red, White and Blueberry Yogurt Cupcakes taste too good to be under 100 calories!

Red, White and Blueberry Trifle is a beautiful, guiltless dessert that will make your

Memorial Day gathering proud.

Strawberry Rhubarb Crisp is the perfect combination of sweet and tart.  

Skinny chocolate chip cookies made with absolutely no butter or oil sandwiched together with fat-free frozen yogurt and colored sprinkles make these Skinny Chocolate Chip Fro-Yo Sandwiches – a great way to kick off summer.

If you need a last minute EASY dessert, try these Red, White and Blue Fruit Skewers with Cheesecake Yogurt Dip – no cooking involved!

Frozen Banana Popsicles are an easy, fun summer treat for the kids and grown-ups too!

No cooking required for Watermelon on a Stick.  Sometimes it's the simplest things that make the best desserts.

If you want something quick and easy for dessert, Grilled Pineapple is wonderful!

What can be a better way to start off the Memorial Day festivities than with a glass of Freshly Brewed Ice Tea with Fresh Mint

Iced Green Tea Mojito the perfect cocktail to welcome the start of summer and the start of your party.

This Skinny Shrimp Salsa is the perfect light appetizer, just set out some baked chips!

Southwestern Black Bean Salad – this salad makes enough to feed a crowd as a side dish or to start the party off as an appetizer if you serve it with chips.

Guilt-free Grilled Potatoes are made right on the grill. Perfect along side a burger this weekend!

Summer Macaroni Salad with Tomatoes and Zucchini is the perfect macaroni salad without a ton of calories or fat.

Southwestern Black Bean Quinoa and Mango Medley perfect as a side dish and for the vegetarians at your party.

Asian Cabbage Mango Slaw.  A light, fresh, crisp slaw goes great with fish, pork or even burgers.

Mediterranean Quinoa Salad, a protein packed salad with fresh Mediterranean flavors.

Baby Red Potato Salad is great if you're not a fan of the traditional potato salad loaded with mayonnaise.

If you love pesto as much as I do, you'll love these Grilled Pesto Chicken and Tomato Kabobs. 

Another recipe using my skinny homemade pesto are these Grilled Pesto Shrimp Skewers – delicious!

Lemon slices in between pieces of salmon make these Grilled Salmon Kabobs  pretty as well as delicious!

The spicy, salty, sweet combination of the creamy chili sauce is what makes these Bangin' Grilled Shrimp Skewers soooo delicious.

The Best Grilled Portobello Mushroom Burgers are perfect for your vegetarian guests.

Slow Cooker Pulled Pork will have your house smelling incredible while it slow cooks all day!

If you're looking for a new way to enjoy a burger, try this Grilled Hawaiian Teriyaki Burger.

Homemade blue cheese dressing makes these Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw amazing!

No one will know these Turkey Burgers with Zucchini are loaded with extra veggies.  

Salsa Verde Burgers (MY FAVORITE) are topped with pepper jack cheese, salsa verde and avocado...delicious!

You won't miss the meat after one bite of this Spicy Black Bean Burger.

Why not make your own barbecue sauce this year.  Homemade Kansas City Style BBQ Sauce is a great balance of sweet and spice; perfect on chicken, pork or beef.

What are your plans this weekend? Whatever they are, hope you enjoy!!

Sweet Ginger Peach Tea Quinoa with Jalepeno, Peaches and Pecans #RecipeRedux

Is there anything better than a freshly made glass of ice cold tea on a hot day? Not really IMHO. One of my favorite go to teas is Ginger Peach Tea from Republic of Tea. It's subtle peach flavor is perfect for sipping on the patio on a hot summer day. We have paaalenty of those sort of days here in the Valley of the Sun.

Have you ever thought of using tea in your cooking or baking? To tell you the truth I hadn't ever really considered it as an option except for maybe this Green Tea Soup and this Miso Green Tea and Ginger Zucchini Noodle Soup. When the Recipe Redux team challenged us to come up with a recipe starring tea I had to rack my brain, then scour some of my favorite magazines for help.

I came across some surprising recipes using tea many of which I've bookmarked to make later. Some of my favorite's and most interesting are these Tea Smoked Chicken in a Wok by Jeanette's Healthy Living. Cooking Light's Green Tea Honey Cake is screaming summer back yard pool party as is this Vanilla Jasmine Sour Cream Tea Cake! I know I won't make it until Christmas without making these Chai Tea Cutout Cookies from Brianne at Cupcakes and Kale Chips.

I finally settled on making a sweet ginger peach tea bowl of quinoa using warm, ripe, juicy peaches and automatic toasted pecans for warmth. I added some chopped mint from our little herb garden to compliment the ginger peach flavors. I suppose this would be considered a side dish, perfect to bring to your next backyard potluck but I was content in sitting on the porch watching the kids play in the pool and eating  two  a big bowl of this.

recipe adapted from Southern Living Magazine May 2011

TIME    30 MINUTES        SERVES 4-6

2 cups sweetened Ginger Peach Tea {make strong}

1 cup uncooked quinoa (I used multi colored)

1 tablespoons coconut oil

1/2 cup chopped pecans

1 large jalapeno pepper, seeded and minced

2  fresh peaches, peeled and diced {peaches are on the Top 10 must eat Organic least and only pennies more expensive when in season}

2 tablespoons fresh mint, chopped

1. Pre make 2 cups of Ginger Peach tea. Leave in pot {or pour from kettle into medium size stock pot}. Add 1 cup *pre-rinsed quinoa. Bring to a boil, reduce heat, cover and cook on low for 15 minutes. Remove from heat and transfer to a large bowl. 
2. Meanwhile, melt coconut oil in a cast iron skillet over medium-high heat; add pecans, and roast, stirring often, 5 to 7 minutes or until toasted and fragrant. Add jalapeno, and saute 1 minute. Transfer to quinoa bowl and toss to combine. Add chopped mint and mango and toss. 

Serve warm. 

notes 

Baked chicken would go good with this if you are a meat eater. However, I found this plenty flavorful and filling all on its own. 

Quinoa has a natural 'soapy' film on it and must be pre-rinsed in a fine mesh sieve. Most quinoa these days come pre-rinsed but I always rinse mine anyway. Nothing ruins a bowl of quinoa like a soapy flavor. 


The tea flavor was very, very subtly in this quinoa and while I couldn't pick it out amongst the quinoa's nutty flavor I did find that it added a bit of depth and interest to the dish. The original recipe called for white rice and I'm sure the tea would be more pronounced. 

   

    An InLinkz Link-up

   

Naked Turkey Bruschetta Burger

Lean, delicious, juicy turkey burgers made with zucchini and topped with a summer garden tomato bruschetta topping over a bed of baby arugula – no bun required!

I thought I would share this fabulous turkey burger recipe from the archives for those of you who may not have tried this.

This dish was inspired by a meal my girlfriend ordered during a girl's night out. I always get inspired when I go out to eat, and created this lighter version which turned out delicious. For the turkey burger, I went with my skinny turkey burger recipe I posted a few years back, it's made with shredded zucchini which gives it lots of moisture and great flavor. They are delicate, so I prefer to make them on a skillet instead of the grill.

This is the perfect summer meal for under 300 calories, especially if you have lots of tomatoes in your garden. You can easily make these vegetarian by using a boca burger or veggie burger of your choice. By the way the lovely fork is by For Such A Time Designs. Hope you enjoy!

Click Here To See The Full Recipe...

Grilled Pineapple with Coconut Caramel Sauce

Summer dessert doesn't get any better than this grilled pineapple in a simple coconut caramel sauce. Just throw it on the grill alongside some fish or jerk chicken and then commence lounging on the patio in complete bliss. I snuck one of these glazed pineapple pieces straight from the grill, and wasn't ready for the magic that happened. I love pineapple and something seriously amazing happens when you throw it on the grill. The natural sugars are brought out by the flames and the pineapple juices become a smokey caramel flavor.


And just to make things even better we drizzled the hot pieces of grilled fruit with a coconut caramel reduction. Thick, gooey and hot coconut caramel paired with grilled pineapple is a match made in dessert heaven. We had this alongside our grilled fish tacos and not a peep was uttered during dinner on the patio that night except for Mmmmmmmmmm's and the occasional Oh yeeaaahhh!

Instead of spending time in the kitchen baking dessert this summer try throwing different fruits on the grill for a super simple after dinner treat. My other favorite fruit to grill are nectarines, the flavor brought out from grilling them is out of this world!

recipe from Sunset Magazine


TIME     20 MINUTES          SERVES     6

1 large pineapple

1/2 cup water

1 cup granulated sugar

3/4 cup coconut milk (the kind in the can)

handful of shredded, sweetened coconut

Pre heat outdoor grill to medium high. 

In a small saucepan over medium high heat bring water and sugar to a steady, low boil stirring just to combine.  Continue to boil rolling the pan to swirl liquid occasionally. Do not stir. This will take about 15-20 minutes before the liquid reduces and turns into a caramel color and consistency. Continue to boil gently swirling pan until you have a thick caramel reduction.  

Meanwhile trim the top and end off of the pineapple. Trim of the outer skin and discard. Cut the pineapple in half lengthwise then cut each half lengthwise again so you have four long pieces. Cut the core from each piece and save for use in a green smoothie the next day.  Cut pieces in half again lengthwise if they are too thick, then cut them in half to make smaller pieces.  

Remove pan from heat and carefully pour in coconut milk while whisking to combine. The caramel sauce will bubble and splatter so be careful. Pour some of the caramel sauce into a small serving bowl reserving the rest to brush over the pineapple.  

Place pineapple pieces in a large serving tray or plate. Brush with the coconut caramel sauce to coat them. Using tongs, place them on the hot grill. Let them sit for 2-3 minutes then turn them over and cook another 2-3 minutes. Remove from grill and serve immediately!  

Drizzle with more caramel and enjoy!

What are your favorite summer desserts?

Seaside Florida Vacation Giveaway

 

I am so excited to give one lucky winner the chance to WIN a 3 day, 2 night stay at a fabulous vacation home in Seaside Florida (airfare not included)! This is a great giveaway – I know because I was JUST there on a girls weekend getaway two weeks ago with these fabulous ladies pictured below. Seaside FL, if you're not familiar it's on the Florida panhandle in Walton County, between Panama City Beach and Destin.

It's the perfect, charming beach town with white sand beaches and turquoise waters. Pastel houses with white picket fences are tucked away on tree lined streets with families riding their bikes to the nearby ice cream shop. Quaint restaurants line the streets along with food trucks, clothing stores, art galleries, ceramic shops and more, all within walking distance.

Click Here To See The Full Recipe...

Grilled Shrimp and Watermelon Chopped Salad

Chopped romaine tossed with sweet, juicy watermelon, grilled shrimp and goat cheese and a golden balsamic vinaigrette – I'll be making this salad all summer!!

I'm so excited to share this recipe with you, it's so good I plan on making it again for dinner tonight so my husband gets to try it. I put this together in about 20 minutes, so it's perfect for busy weeknights. The dressing is DEE-LICIOUS, I used DeLallo's golden balsamic vinegar, which is made from white grapes rather than red and has a sweetly rich taste – it's fabulous! They sell it at my local supermarket, or you can buy it online, but if you want to use regular balsamic, that would work fine too.

I love watermelon in my salad, mostly because I'm not much of a tomato lover. A few weeks ago while in the airport headed to Seaside Fl, I stopped to grab a bite at Marcus Samuelsson's new restaurant Uptown Brasserie located at the new JFK Delta terminal 4, and ordered a salad just like this. Eating healthier while traveling is getting so much easier these days, a good thing although they also have a Shake Shack which after seeing the calories on the menu, I opted not to try.

Hope you enjoy this salad, I'll be making this one all summer!

Click Here To See The Full Recipe...

Turkey Taco Lettuce Wraps

This is my go-to turkey taco recipe. It's delicious and light – On nights I want to go low-carb, I forgo the taco shells and use lettuce wraps instead!

This is an oldie from the archives, but since I make this so often I thought I would update the photos just in time for taco Tuesday! It's naturally gluten-free, low-carb, and paleo & dairy-free without the cheese and sour cream. I find the outer leaves of Iceberg lettuce makes the best wraps, it's crisp and pliable and the leaves are large enough to make decent size wraps.

Add your favorite taco fixins such as shredded cheddar, light sour cream, chives, black olives, jalapeno, tomatoes or whatever you like on your tacos. The portions are generous, and if you're kids want shells, you can easily bake a few for them and use the same filling.

Making your own taco seasoning is a healthier alternative to buying packaged taco seasoning, and uses less sodium, no sugar, no preservatives and no msg. It also saves you money if you are on a budget. If you prefer to use the package seasoning, simply replace it with the spices listed here.

Click Here To See The Full Recipe...