Healthy Light Recipes, Perfect For Summer



  1. 2 large zucchinis

  2. 1 lb ground turkey meat light fat

  3. 1-2 cans of tomato sauce (as little sugar as possible)

  4. Fresh garlic

  5. Fresh basil

  6. Cumin, smoked paprika, basil, oregano

  7. Salt & pepper to taste

  8. Parmesan cheese


  • Spiralize zucchini noodles until you get desired amount. Squeeze zoodles with paper towels to get rid of excess water

  • Mix ground turkey with spices in large mixing bowl

    • I like to use cumin, oregano, basil, garlic powder, onion powder, salt, , smoked paprika and fresh garlic

  • Place cans of tomato sauce into large pot and begin to heat up

  • Roll into small balls and start to pan fry in 1 tbsp of coconut oil until browned

  • Place balls into pot with tomato sauce and let simmer for ~30 minutes

  • Top meatballs with fresh basil and parmesan if you like. Bon Appetite!



  1. 1 Watermelon

  2. Fresh feta

  3. Mint leaves

  4. Balsamin glaze

  5. Olive oil


  • Cut watermelon into bite size chunks

  • Crumble feta into bowl on top of watermelon

  • Cut up some fresh mint and sprinkle on top

  • For a little more flavor, I like drizzling a bit of olive oil and balsamic glaze on top (not pictured below)

  • Enjoy!



  1. 1/2 Cauliflower

  2. 2 Eggs

  3. Some non or light fat mozzarella cheese

  4. Light tomato sauce

  5. You can really top with whatever you feel like or have in your fridge! That’s what’s nice about your own personal pizzas


  • Line baking tray with tin foil and spray generously with non stick spray (very important!)

  • Grate raw cauliflower with some type of blender until finely chopped (steam in microwave after grating. If you don’t have microwave, steam before on pan and then grate up in blender)

  • Squeeze all water out of cauliflower. I used a paper towel which was kind of messy and ripped up a bit. A thin, clean dish towel would be ideal to get all moisture out and ensure crisp crust

  • Mix in large bowl the raw cauliflower with salt, pepper, eggs (I used one yolk and just used the egg whites for the second) and 1/4 cup of cheese

  • Mix well until all is combined and then spread out on oiled baking sheet or tin foil until about 1/4 of an inch thick

  • Cook for 10-12 minutes on 450°

  • Take out and put all your ingredients on top, tomato sauce, maybe some more cheese, veggies, etc. and broil for 6-10 mins (watch so it doesn’t burn)



  1. 1-2 Eggplants

  2. Olive Oil (or coconut oil) spray to spray bottom of pan and top of fries

  3. Smoked Paprika

  4. Stevia

  5. Sea salt to sprinkle


  • Cut up eggplant into thin strips about an inch wide and a couple centimeters thin

  • Spray pan with olive oil and cover pan completely with fries

  • Cover fries with smoked paprika (I like a lot of flavor so I sprinkle quite a bit on top)

  • Shake one packet of stevia over top- this will give them a bit of caramelization

  • Sprinkle with desired amount of salt

  • Bake at 450° for 15-20 minutes (the blacker they become the more bacon-flavored. I like them a nice dark brown but not burnt)

  • A side of reduced sugar ketchup won’t disappoint;)


  1. 1/2 cup melted coconut oil

  2. 1/2 cup raw cacao powder

  3. 2.5 tbsp maple syrup

  4. A pinch of sea salt flakes (to stir into chocolate mixture and to top cups with at the end)

  5. 1/4 cup nut butter (try and find one with no sugar)


  • Whisk cacao, salt, and maple syrup into melted coconut oil until smooth

  • Pour 1 tsp of choco mix into muffin/cupcake tin cases and place molds into freezer for 5 minutes until firm

  • Remove from freezer and place 1-1/2 tsp of nut butter into center of each chocolate. Then place back into freezer so nut butter can harder a little bit

  • Remove from freezer and top each with 1 tbs of remainder of the chocolate mix. Place in freezer for 30 minutes minimum. (Take out 5 minutes in and sprinkle with sea salt flakes if desired. Then place back in freezer for remainder of the 30 minutes.)

  • These are raw so eat immediately or store in an airtight container in fridge. (I made about 8 large cups with this recipe but you could use smaller tins and get many more.)