Zucchini is such a tender vegetable, you can enjoy it without even having to turn on your stove. Eat it raw during the summer, when zucchini is at its peak. If you want to make this ahead of time, combine all the ingredients, but save the ricotta and fresh herbs to use right before you serve it.
Healthy Recipes: Lunch
In this section of the site, you can find all of the Skinny Chef lunch recipes. Typically, there are several pages with recipes - so scroll down and use the paged navigation.... or search for the recipe by title:
I took this American classic to a healthier new level by adding turkey and whole wheat pasta. Haven’t met a family yet who doesn’t love spaghetti and meatballs and this is an easy way to introduce your little ones to whole wheat products
Ever tasted a Chinese Gooseberry? If you enjoy kiwis you have! Whatever you call ’em, these hairy monsters are packing major vitamin C! A potent antioxidant, vitamin C helps to protect the skin against wind and sun damage and can be an ally in the fight against skin cancer. Perfect for your travel cup this summer
Ivy, my friend’s teenage daughter, is smart, witty, and outspoken. She’s also a vegetarian. I wrote this recipe for her, and packed it with three non-meat forms of protein, tofu, beans, and cheese to be sure she’ll get what a growing girl needs!
In this video of my new HEALTHY CHEATS video series, I’ll show you my take on a classic Latin American dish — including some additions that increase the health factor while maintaining the flavors you’re looking for.
Granny always had plenty of zucchini, and she would serve these fritters hot – but I like to prepare them ahead and offer them room temperature for a late morning brunch buffet.
Manicotti, which means “muff” in Italian, are idea for filling with cheesy ricotta. Slices of eggplant mimic this pasta-free way to enjoy the same flavors you’ll find in the original recipe. Adding kale to the filling boosts nutrition, lowers calories and fat.