6 Healthy Recipe Alternatives for Your Favorite Summer Dishes and Drinks (2024)

What's a summer picnic without some good old potato salad? But this year, we're forgoing the regular potatoes and mayo and opting for rose potatoes, yams, and Greek yogurt. These new additions will not only lighten things up, but they will also bring a little sweetness to the sometimes-bland side dish. We're also adding some spice and heat to really shake things up. This serves four to six people.Ingredients1 lb yams peeled and cut into eighths 1 lb rose potatoes peeled and cut into fourths or eighths 1/2 cup red onion finely chopped 1/4 cup chopped parsley 2 tbsp chopped mint 1 garlic clove minced 1/4 cup plain, non-fat Greek yogurt 1/2 tsp ground cumin 1/4 tsp smoked paprika Pinch of cinnamon 1 tsp harissa (or Sriracha if you can't find it) Salt and pepperAdd the cut up yams and potatoes and a tablespoon of salt to a pot of room-temperature water. Bring to a boil and simmer for about 15-20 minutes or until tender (but not mushy). Drain the yams and potatoes and cool to room temp.Mix the spices, harissa, and Greek yogurt together. Set aside.Add the remaining ingredients to the yams and potatoes. Then mix everything together, season with salt and pepper.

"For a refreshing drink with a little bit more going on, I throw some greens into my lemonade and switch out sugar for low-glycemic agave nectar," says Thomas. "The result is a bright, zesty drink that is perfect on a hot day." This makes 1 1/2 quarts or about six cups.Ingredients 6 lemons2 C hot water 2 C cold water 5 pieces of kale with the ribs removed Small handful of parsley Small handful of mint 3 tbsp agave nectarJuice the lemons until you get one cup of lemon juice. Put all of the used halves into a bowl and cover with two cups of hot water. Let it sit for about 10 minutes. The hot water will pull all of the natural oils out of the lemon skins and add so much flavor. Strain into a blender and add the lemon juice, cold water, kale, parsley, mint, and agave. Puree fully and strain. Pour into a pitcher and chill in the fridge until ready to serve.

Burgers and summer go hand-in-hand, but we're substituting the ground chuck for shrimp so you can enjoy them totally guilt-free. This unique recipe is filled with fresh herbs, topped with crunchy wakame (seaweed salad), and sprinked with spicy Sriracha. Delish. This makes four burgers.Ingredients:Burger1 1/2 lb of large shrimp peeled and de-veined then roughly chopped 1 1/2 tablespoon finely chopped basil 1 1/2 tbsp finely chopped cilantro 1 1/2 tbsp fish sauce 1 inch lemongrass stalk 3 tbsp finely chopped shallots 1 inch of fresh ginger peeled 2 garlic cloves 1/2 tablespoon of cornstarch 2 teaspoon vegetable oil Salt and pepper Extras 4 burger buns 1/4 C light mayonnaise
Sriracha-toasted sesame seeds Wakame salad (This is a standard seaweed salad. If you can't find it, use fresh cucumber for a refreshing crunch.)Toss the ingredients (except for the shrimp and cornstarch) into the food processor, and pulse until everything is finely chopped and integrated. Add the shrimp and cornstarch and pulse. You want to be sure to not turn the food processor fully on: About five to 10 pulses should be good. Form the shrimp mixture into patties about 3/4-inch thick. Set aside on a sheet of wax paper.In a large sauce pan (or on a grill), coat heavily with oil and heat over medium heat. Cook for about five to six minutes on each side until fully cooked through.Combine the mayo and Sriracha and spread on the inside of the burger buns. Add the shrimp burger and top with wakame salad and sesame seeds.

Who doesn't want something light and refreshing (and alcoholic) when they're lounging poolside? This healthier version of the piña colada replaces the coconut cream with coconut water, so you get the buzz without the calories. This makes one drink.Ingredients2 tbsp chopped pineapple 1/2 tbsp agave nectar4 oz coconut water 2 tbsp lime juice 2 oz light rumMuddle the pineapple and agave in the bottom of a co*cktail shaker. Add the remaining ingredients, a ton of ice, and stir for 15 seconds. Pour into a chilled glass. For a frozen version, instead of stirring with ice, simply blend with ice until frosty. Cheers!

Lasagna may not be a summer staple, but this veggie version is too delicious to not include. Plus, the raw zucchini pasta replacement makes it a super refreshing meal. "I love this dish for a luncheon because it looks so fancy but is super simple, and you can make it ahead of time," says Thomas. To make this vegan, remove the Parmesan from the pesto. This serves two to four people.Ingredients:Lasagna 1 large zucchini or summer squash thinly sliced into nine pieces (about the thickness of lasagna noodles) 1 to 2 tomatoes sliced about 1/4 of an inch thick and cut in half 1 1/2 C of cherry tomatoes 1/4 C roughly chopped basil olive oil Walnut Pesto 1 cup fresh-packed basil leaves 1/3 C freshly grated Parmesan-Reggiano or Romano cheese 1/4 C extra virgin olive oil 1/3 cup walnuts 2 medium sized garlic cloves, minced Salt and freshly ground black pepperPreheat oven to 425 F. Toss the cherry tomatoes onto baking sheet lined with parchment paper or a silicone pad. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes until the tomatoes are juicy and slightly caramelized. Set aside.In a food processor combine the walnuts, garlic, cheese, and basil until smooth. Add big pinches of salt and pepper, and while the food processor is still going, drizzle in olive oil. Taste for seasoning, and add more salt and pepper if necessary.To assemble, on a large plate line three pieces of zucchini slightly overlapping. Add two to three tablespoons of the pesto (enough to coat the zucchini), and cover with tomato halves. Add another layer of zucchini. Sprinkle the cherry tomatoes and top with two tablespoons of the basil. Top with another layer of zucchini, add the tomato slices and the remaining cherry tomatoes, sprinkle with salt, pepper, and the rest of the basil. Finish with a drizzle of olive oil.

A chocolate milkshake is a classic indulgence that everyone should be able to partake in. To create a light and dairy-free alternative to the calorie-rich original, swap the ice cream with frozen bananas, sweeten with maple syrup to get that richness, and use hazelnut milk for a subtle Nutella-esque decadence.Ingredients2 C hazelnut milk (or chocolate almond milk) 1/4 C unsweetened cocoa powder (Try: Valrhona) 3 tablespoons maple syrup 1 tsp vanilla extract 2 frozen bananasPut the ingredients in a blender, and go from mix to liquify in steps. Let it blend on liquify (or the highest setting) for 30 seconds. The trick to this smoothie is really blending it. Taste and add more almond/coconut milk if you like a thinner consistency. For an extra cold and not-watered-down shake, pour a cup of the hazelnut milk into an ice cube tray to make ice cubes first. Just add the ice cubes and a cup of hazelnut milk instead of two cups of hazelnut milk when you blend everything together. Top with coconut whipped cream!