Summer Challenge Healthy Recipes: Simple and Healthy

I feel like there's a preconceived idea that cooking healthy meals has to be hard or take a lot of time, at least that's what I used to think. The truth is that cooking healthy meals doesn't have to be hard at all. So for this weeks #SummerChallenge, we're showing you four recipes that are as simple as they are healthy. 



Breakfast: Southwest Avocado Toast


  • 2 pieces bread, toasted
  • 1 avocado, peeled and seeded
  • 2 tsp cilantro, plus more for garnish
  • Juice of 1/2 lime
  • 1/4 tsp cayenne powder
  • 1/2 tsp red pepper flakes
  • Salt and pepper
  • 2 eggs, scrambled
  • Salsa


  • In bowl mix together your avocado, cilantro, lime, cayenne, red pepper flakes and salt and pepper and stir until mashed.
  • Spread half mixture on each of your pieces of toast.
  • Top with your scrambled eggs and desired amount of salsa.
  • Garnish with cilantro if desired.




Lunch: Greek Yogurt Chicken Salad



  • 3 cups 1/2-inch-diced cooked boneless, skinless chicken breasts (about 1 1/4 pounds or 3 small/medium breasts)
  • 2 cups seedless red grapes, halved
  • 3 medium stalks celery, diced (scant 1 1/2 cups)
  • 2 large or 3 small/medium green onions, thinly sliced (about 1/4 cup)
  • 1/2 cup sliced or slivered almonds, toasted
  • 1 cup plain, nonfat Greek yogurt
  • 2 tablespoons nonfat milk
  • 2 teaspoons honey
  • 1 teaspoon kosher salt, plus additional to taste
  • 1/2 teaspoon black pepper, plus additional to taste
  • 2 tablespoons chopped fresh dill
  • Serving suggestions: whole-grain bread, croissants, lettuce leaves, crackers



  • Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl. In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours or overnight.
  • When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.





Dinner: One Pan Lemon Butter Garlic Shrimp with Asparagus



  • 1 pound thin/medium asparagus, ends trimmed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • 1 1/2 pounds medium uncooked peeled shrimp deveined*
  • 1 tablespoon olive oil
  • 2-3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/8-1/4 teaspoon red pepper flakes
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons lemon juice or more to taste
  • 3 tablespoons butter, cubed

(Serve with pasta or rice!)



  1. Preheat oven to 400 degrees F.
  2. Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
  3. Meanwhile, remove tails from shrimp.
  4. Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
  5. Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
  6. Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.




Snack: Salt and Vinegar Roasted Chickpeas



  • 2 cans low-sodium chickpeas
  • 2 tablespoons olive oil
  • 2-3 tablespoons white vinegar
  • 1/2 teaspoon sea salt


1. Preheat oven to 400 degrees. Drain, rinse and dry chickpeas. Toss in olive oil on a baking sheet. Roast for 20 minutes.

2. Remove from oven and mix chickpeas with vinegar and sprinkle with sea salt. Return to the oven for about 5 minutes or until chickpeas are crunchy.