We’re making an effort in our home to create healthy summer habits. Groceries, CSAs and farmers markets are bursting with fresh and vibrant produce – even locally grown veggies are making their way to your neighborhood stores. With so many great options at your finger tips, I challenge you to find a little down time after work experimenting with new recipes to jazz up your usual go-tos.
This winter we spent a lot of time experimenting with healthy meatball options. Thanks to Skinny Taste blog, we fought the chill with fire-filled nights topped off with delicious Buffalo Chicken Meatballs and Skinny Italian Turkey Meatballs . This summer, it seems like zucchini and ground chicken or turkey are staples in our kitchen so I decided to replace meatballs with poppers – a lighter version of our two favorites but with equal if not MORE delicious booming flavor.
Take time tonight, grab your hunny and spend some quality time getting healthy and having fun in the kitchen. A quick, easy and hugely flavorful weekday dinner.
Chicken & Zucchini Poppers
Recipe via One Lovely Life
These little guys were SO good. You could easily eat this entire batch guilt free knowing these babies are Gluten free, Paleo, and Whole30 friendly! I tweaked One Lovely Life’s recipe just a tad to play nice with my loved one’s taste buds.
- 1 lb. ground chicken breast
- 2c grated zucchini (leave peel on)
- 2-3 green onions, sliced
- 3-4 Tbsp fresh basil or 1 tbs of basil stir in paste (check out gourmet garden for tons of amazing health herb stir in options)
- 1 clove garlic
- 1 tsp salt
- ½ tsp pepper
- (optional: ¾ tsp cumin)
Mix ingredients in a large bowl and spoon poppers onto a greased baking sheet (I use olive oil spray) and bake off for about 25-30 min in a 400 degree oven. I like to broil for a few minutes at the end to get a crispy top.
Yummy Creamy Avocado Hummus
Recipe via Cooking Classy
Slightly different than the recipe from my friends at Cooking Classy, my recipe was limited by the bounds of my most recent Trader Joes run. A few tweaks but still came out amazing! Feel free to add your own twist like red onion or jalepeno if you like a hot bite. If you’re like me and am cooking for a small crew or just you and your hunny, cut this recipe in half. We still haven half left over in the fridge.
- 1 (15 oz) can chick peas, well drained
- 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
- 3 Tbsp olive oil, plus more for serving if desired
- Juice from one lemon
- Juice form 1/2 lime
- 2 clove garlic, peeled
- Salt and freshly ground black pepper
- 1/8 tsp cumin
- Pinch of red pepper flakes, for topping