Healthy Summer Recipes

Just in time for Memorial Day celebrations, certified nutritionist, personal trainer and exercise physiologist, Franci Cohen, has created these beginning-of-summer recipes highlighting delicious seasonal produce.

Eggplant Roll-ups

Recipe reprinted with permission of Franci Cohen, Personal trainer, Certified Nutritionist & Exercise Physiologist

Greek Quinoa Tomato Bowls

Recipe reprinted with permission of Franci Cohen, Personal trainer, Certified Nutritionist & Exercise Physiologist

Ingredients:

3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 tsp garlic paste
Kosher salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
1 cup quinoa
2 cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives
2 scallions thinly sliced
1 small red onion, diced
3 English cucumber,diced
4 oz. feta cheese, crumble

8 beefsteak tomatoes, insides scooped out, but leave shell on bottom

Directions:

1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl.
2. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
3. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
4. Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, red onions, cucumbers, feta cheese, and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
5. Fill tomatoes, arrange on platter and serve.

Stuffed Zucchini Logs

Recipe reprinted with permission of Franci Cohen, Personal trainer, Certified Nutritionist & Exercise Physiologist

Ingredients:

• 1 onion
• 1 cup short grain brown rice
• 1/2 cup canned chickpeas rinsed and drained
• 1/2 tsp allspice
• 1 Tbsp olive oil
• 6-8 skinny green zucchini squash

Sauce:

• 8 dried apricots
• 2 tsp mint
• 3 cloves garlic
• 1 heaping tsp salt
• 1/2 cup maple syrup
• 1 cup lemon juice
• 1 cup water
• 1 Tbsp apricot preservatives-optional

1. Sauté onion on med-high heat, add 1 cup rice and sauté together. Then add 1 1/2 cups boiling water and salt.
   2.While rice is cooking, wash and peel the squash, leaving stripes of the green peel.
   3.     Cut squash in 1/2  lengthwise and scoop out insides with a spoon.
   4.     In a bowl mix cooked rice, chickpeas, allspice and olive oil, then fill the squash.
   5.     Line baking dish with stuffed squash in one layer.

6.  Sprinkle dried apricots on top along with crushed garlic, salt and mint.

For sauce: In a bowl, mix water, fresh lemon juice, maple syrup and 1 tbsp. apricot preserves. Taste and adjust to your liking.  Pour over stuffed squash and cover with aluminum foil lined with parchment paper and put it in the oven at 350ºF. Cook for 1 -1.5 hours.

ABOUT FRANCI COHEN

http://www.francicohen.com

Franci Cohen is a personal trainer, certified nutritionist and creator of SPIDERBANDS®,  a total-body cardio resistance workout that leverages gravity and your bodyweight with other intense exercise modules such as rebounding, kickboxing and indoor cycling.  With over 18 years of experience, Franci has been a mainstay in the fitness and nutrition industries. She devotes much of her time to her specialty fitness center, Fuel Fitness, in Brooklyn, NY and continues to teach group fitness classes, train clients and broaden her perspective in all areas of fitness, nutrition and wellness.

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