It’s summer, it’s hot, your hungry, i’m hungry… and lets just admit that we want something tasty and we want it quick!! Mango salsa is one of my all time favs because you can actually put it on top of anything, dip anything into it, or eat it all by itself. I like to add a ton of greens into mine and eat it as a salad OR put it on top of grilled shrimp or fish tacos. I’m a little disappointed that my avocado wasn’t ripe enough to add to this because it would have been fantastic. May I also recommend you bring this to the next event you find yourself invited to… people will be THRILLED!
Zesty Mango Salsa
- 1 ripe mango, peeled and diced
- 2-3 green onions, thinly sliced
- 1 cup cherry tomatoes (red or yellow)
- 1/4 cup chopped cilantro
- 1 small jalapeño pepper, seeded and minced (add a little at a time if you don’t like spicy)
- 1/2 avocado, cubed (optional, but probably a good idea)
- 1 teaspoon olive oil
- Juice of 1/2 lime
- combine all ingredients and serve!
A few notes and suggestions:
- a ripe mango will be SUPER soft (don’t eat it unless you can leave a fingerprint on it when you squeeze it)
- add black beans for added protein
- add diced red or green bell pepper
- add avocado (for obvious reasons)
- use red onion instead of green
- add more jalapeño if you like it extra spicy
- serve on top of anything grilled (chicken, fish, shrimp, steak etc.)
I have heard from many of our followers that they have gotten spiralizers recently, and I am so excited about that!! I love how you can take one of your favorite pasta dishes, and create it into a healthy low carb dish that literally takes half the time.
This dish is inspired by a recipe I saw on Pinterest. I added some flare and used low carb zucchini noodles instead of spaghetti (which has 45 grams of carb per 1 cup cooked…a cup of pasta is not very much!). Proof that any pasta recipe you see can be transformed into a guilt-free dish by using zucchini or summer squash noodles! What are some of your favorite pasta dishes that you want to make with the spiralizer? Be sure to leave a comment and/or recipe below and we will try to re-create it!
Lemon Ricotta Zucchini Noodles with Chicken and Sun Dried Tomatoes
Serves: 2 (or 1 and 1 lunch)
- 6oz grilled chicken breast, sliced
- 3-4 zucchini
- 2 Tablespoons julienne cut sun dried tomatoes
- 2 Tablespoons olive oil, separated
- 3/4 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 3/4 cup fresh ricotta
- Black pepper
- Parmesan cheese for garnish
- Lemon slices for garnish
- Spiralize zucchini using the medium sized noodle blade (like spaghetti).
- Heat a large frying pan over medium heat, and add 1 Tablespoon of the olive oil to the pan. Add zucchini and sun dried tomatoes and toss to cook about 2-3 minutes.
- While zucchini is cooking, combine the rest of the olive oil, lemon juice & zest, ricotta and black pepper in a small bowl and mix with a fork.
- Add the ricotta sauce to the zucchini noodles and toss to coat.
- Divide the noodles between 2 large bowls. Top each bowl with 1/2 of the sliced chicken breast and lemon slices.
- Grate Parmesan cheese over each bowl, serve and enjoy!
If it hasn’t become clear how obsessed I am with Trader Joe’s Tomato soup, i’m not sure how else I can drive it home! It really is incredibly delicious, low calorie, low sodium, and very flavorful. Per usual, i’ve stuffed this soup with plenty of healthy ingredients so you can get the most bang for your bowl of soup. Enjoy!
Hearty Tomato and White Bean Soup
- 2 tablespoons olive oil
- 1/2 cup diced white onion
- 4 cloves diced garlic
- 2 cups quartered cherry tomatoes
- 1 tablespoon herbes de provence
- 1 Quart Trader Joes Low Sodium Creamy Tomato Soup (or tomato based soup of your choice)
- 1 cup water or low sodium chicken stock
- 1/4 cup dried Barley (quick cooking or regular)
- 1 can white beans, rinsed and drained
- Fresh ground pepper to taste
- Fresh basil and/or parsley for serving
1. Heat a pot on the stove on low-medium heat with olive oil. Sweat the onion and garlic, covered, for 3-5 minutes until onions turns clear.
2. Next, stir in the tomatoes and herbs and cover. Let cook for another 3-5 minutes.
3. Pour in your tomato based soup and 1 cup of water/chicken stock. Let soup come to a light simmer (slow, small bubbles at the top), then add in your barley. Let simmer for about 10 minutes if you are using quick cooking, or 25 minutes if using regular barley.
4. Once your barley is fully cooked, add in the white beans, fresh ground pepper, basil and stir!
5. Serve with sourdough croutons (recipe below), and enjoy!
- 2 slices day-old sourdough bread, cut into small pieces
- 2-3 tablespoons olive oil
- Black pepper
- Garlic Powder
- Toss the sourdough bread pieces, olive oil, black pepper and garlic powder in a mixing bowl until evenly coated.
- Bake for 7-10 minutes on 350 degrees in a traditional or toaster oven.
- Place on top of The Healthy Bachelorette Hearty Tomato and White Bean Soup!
This sauce is absolutely delicious and one of those meals requiring minimal effort and pans. Regretfully, I did not take any other pictures than the one below but luckily it gives you a good idea of how it looks! It is basically a super chunky and flavorful tomato sauce. I have also used this as a topping on baked chicken, pork and sautéed shrimp! Enjoy!
Braised Tomato and Japanese Eggplant Sauce
- 3 tablespoons olive oil
- 4 cloves diced garlic
- 1/2 cup diced onion
- 3 cups diced compari tomatoes (or any tomato of your choice!)
- 2 small Japanese Eggplant cubed, about 2.5 cups (you can also use regular eggplant!)
- 1 cup Tomato based soup
- 2 teaspoons herbes de provence
- red pepper to your liking
- Parmesan cheese to serve
- 2 tablespoons fresh parsley for garnish
1. Heat olive oil in a sauté pan or dutch oven of your choice on medium heat. Stir in garlic and onion and sauté for 2-3 minutes, covered.
2. Next, toss in your 3 cups of diced tomatoes and eggplant. Make sure you chop these in bite size pieces for easier cooking! Continue to pour in your tomato based soup, you can always add more to your preference. Add in your herbs de provence and red pepper.
3. Let this simmer on low-medium heat, covered, for approximately 25 minutes.
4. Serve over your favorite pasta with parmesan cheese and fresh parsley! Try it on top of baked pork or chicken or even sautéed shrimp!
This type of soup is perfect for a chilly fall evening. When you’re looking for something tasty and comforting without loading on the kcal’s. This is easily made with a variety of veggies, tomato based soup, chicken stock, and brown rice and it cooks in 30 minutes! I topped it with some leftover chicken breast I had, however, in the past I have also poached an egg in it before- also tastes great as is! I used low sodium tomato based soup and chicken stock and I added in some extra fresh veggies right at the end for added texture, fiber, and flavor, YUM! This tastes even better for lunch the next day!
Chunky Tomato & Veggie Rice Soup
- 2 tablespoons olive oil
- 1/2 cup diced red onion
- 4 diced garlic cloves
- 2 teaspoons herbs de provence
- 1 red pepper finely diced
- 3 cups tomato based soup (pictured below)
- 1 cup low sodium chicken stock
- 1/2 cup brown rice
- 2 cups fresh diced tomatoes
- 1/2 cup chopped fresh parsely
- parmesan cheese for serving
- Fresh pepper to taste
1. Heat olive oil in a pot on low-medium heat. Chop your onion, garlic, and red pepper and add into the pot along with your herbs de provence. Cover and sweat the ingredients for 2-3 minutes.
2. Pour in the tomato based soup and chicken stock. Let it simmer for about 5 minutes.
3. Add in the 1/2 cup of brown rice to the pot. Cover and simmer for 20 minutes until brown rice is cooked through.
4. Lastly, add in the fresh tomatoes and parsley, stir together.
5. Serve with fresh ground pepper and parmesan cheese!
Garlic, onion, red pepper, and herbs de provence!
Sweating the veg on low- med heat makes them more aromatic and impart more natural flavor into your dish!
Good examples of stock and tomato base soup to use!
Simmering soup, brown rice going in!
Fresh veg for the end, right before serving