The summertime is a great time for deliciously healthy recipes. The bounty from your or your neighbor’s garden is a great source of fresh ingredients to make any dish amazing! Below are some of our favorite recipes, let us know what yours is and feel free to share any of your own!

Zucchini Egg Skillet Recipe

This Zucchini Egg Skillet is a healthy, flavorful, and low-sugar breakfast that highlights summer zucchini and protein-rich eggs. Below is a well-balanced recipe based on several trusted sources.

Ingredients:

  • 2 tablespoons olive oil
  • 2–4 small zucchini, sliced or shredded (about 3 cups)
  • 1 medium onion, chopped
  • 1–2 cloves garlic, sliced (optional)
  • 4 large eggs
  • 1/4 cup feta or manchego cheese, crumbled or grated (optional)
  • 1/2 teaspoon dried oregano or smoked paprika (optional)
  • Salt and black pepper to taste
  • Fresh parsley or scallions for garnish (optional)

Directions:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion (and garlic, if using) and sauté for 3–4 minutes until translucent.
  3. Add the sliced or shredded zucchini. Sauté for 5–6 minutes, stirring occasionally, until the zucchini is tender and any excess moisture has cooked off.
  4. Season with salt, pepper, and any optional spices.
  5. Make four wells in the zucchini mixture. Crack an egg into each well.
  6. Sprinkle with cheese if desired. Cover the skillet and cook for 3–5 minutes, until the egg whites are set but yolks are still runny.
  7. Garnish with herbs or scallions. Serve immediately, optionally with avocado or whole-grain toast.

Enjoy your healthy, satisfying Zucchini Egg Skillet!

Veggie Omelette with Goat Cheese

Ingredients (for 2 servings):

  • 4 large eggs
  • 1/4 cup whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 teaspoons olive oil, divided
  • 1 cup thinly sliced zucchini
  • 4 small fresh mushrooms, chopped
  • 1/4 cup finely chopped green pepper
  • 1 cup fresh baby spinach
  • 2 green onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/4 cup crumbled goat cheese
  • Additional thinly sliced green onions for garnish

Directions:

  1. Whisk eggs, milk, salt, and pepper in a small bowl.
  2. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add zucchini, mushrooms, and green pepper; cook and stir for 3-5 minutes until tender.
  3. Add spinach, green onions, and garlic; cook and stir for another 1-2 minutes until spinach wilts and garlic softens. Transfer the vegetable mixture to a small bowl.
  4. In the same pan, heat the remaining oil. Pour in the egg mixture; it should start to set immediately at the edges.
  5. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid remains, spoon the vegetable mixture on one side and sprinkle with goat cheese.
  6. Fold the omelet in half, cut in half, and slide onto plates. Garnish with additional green onions.

Crisp Cucumber Salsa

Ingredients:

  • 2 cups finely chopped cucumber, peeled and seeded
  • 1/2 cup finely chopped seeded tomato
  • 1/4 cup chopped red onion
  • 2 tablespoons minced fresh parsley
  • 1 jalapeno pepper, seeded and chopped
  • 4 1/2 teaspoons minced fresh cilantro
  • 1 garlic clove, minced
  • 1/4 cup reduced-fat sour cream (can substitute plain Greek yogurt)
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon seasoned salt
  • Baked tortilla chips for serving

Directions:

  1. In a medium bowl, combine cucumber, tomato, onion, parsley, jalapeno, cilantro, and garlic.
  2. In a separate small bowl, mix sour cream, lemon juice, lime juice, cumin, and seasoned salt.
  3. Pour the dressing over the cucumber mixture and toss gently to coat.
  4. Serve immediately with baked tortilla chips or as a topping for grilled fish or chicken.

Grilled Basil Chicken and Tomatoes

Ingredients:

  • 4 boneless, skinless chicken breast halves
  • 8 plum tomatoes
  • 3/4 cup balsamic vinegar
  • 1/4 cup tightly packed fresh basil leaves
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt

Directions:

  1. Prepare the Marinade:
     Place the balsamic vinegar, basil, olive oil, garlic, and salt in a blender. Cut 4 of the tomatoes into quarters and add to the blender. Blend until smooth to create the marinade.
  2. Marinate the Chicken:
     Pour 2/3 cup of the marinade into a bowl, add the chicken breasts, and toss to coat. Cover and refrigerate for 1 hour, turning occasionally. Reserve the remaining marinade for serving.
  3. Grill the Chicken and Tomatoes:
     Preheat your grill to medium heat. Remove chicken from marinade (discard used marinade). Place chicken on the grill and cook, covered, for 4–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
    Halve the remaining 4 tomatoes and grill alongside the chicken until lightly browned, about 2–4 minutes per side
  4. Serve:
     Serve the grilled chicken and tomatoes with the reserved marinade drizzled on top

Shrimp & Corn Stir-Fry

Ingredients:

  • 2 tablespoons olive oil
  • 2 small yellow summer squash, sliced
  • 1 small onion, chopped
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 1/2 cups fresh or frozen corn, thawed
  • 1 cup chopped tomatoes
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup chopped fresh basil
  • Hot cooked brown rice, optional for serving

Directions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add sliced squash and chopped onion; stir-fry until the squash is crisp-tender, about 2–3 minutes.
  3. Add shrimp, corn, tomatoes, garlic, salt, pepper, and red pepper flakes (if using). Stir-fry until the shrimp turn pink, about 3–4 minutes longer.
  4. Top with chopped fresh basil.
  5. Serve immediately, with hot cooked brown rice if desired.

 

LMNT Recipes

Hydrating during the summer months is especially vital to staying healthy. Adding some electrolytes to your water can improve the hydrating process and assure that you will not cramp or fatigue quickly. Why not make your hydration taste amazing though? Try these LMNT recipes for a fantastic and healthy treat.

 

The Salty Palmer

Classic, crisp, and built for summer.

Ingredients:

1 bag black tea

8 oz hot water

24 oz cold water

1 stick pack LMNT Lemonade Salt

Directions:

Steep tea in hot water for 5 minutes. Stir in cold water to cool. Stir in Lemonade Salt. Enjoy over ice or continue steeping in the fridge overnight for stronger tea.

Blueberry Orange Smoothie

Ingredients:

1 stick pack LMNT Orange Salt

1/2 cup frozen blueberries

1 scoop of vanilla protein powder of choice

1 scoop of ice

Directions:

Mix all ingredients in a blender.

Blend until smooth.

Enjoy!

Strawberry Lemonade Popsicles

Popsicles taste like summer nostalgia. No (age) cap. Makes ~10.

Ingredients:

2 cups strawberries

1 stick pack LMNT Lemonade Salt

16 oz water

Directions:

Blend ingredients. Pour into popsicle molds. Freeze 4+ hrs.

**You can use almost any of the LMNT flavors to recreate this delicious popsicle. Try a watermelon version for a great sweet treat.


Daryl C. Rich, D.C., C.S.C.S.

 

Enjoy LMNT this summer!

10% off this week only!