My Favorite Healthy Recipes

Try out some of my favorite recipes for staying happy and healthy! From poolside drinks to delicious dinners, I’ve got you covered.

Cucumber Pineapple Tequila Cooler

Ingredients (4 servings)

• 1 cup fresh pineapple cubes

• 2 limes, skin removed

• 1 seedless European cucumber, peeled, plus cucumber slices for garnish

• 4 ounces silver (blanco) tequila

• 1 1/2 cups ice cubes, plus more for serving

• 1 tablespoon agave nectar

• Pinch kosher salt

Directions

Prepare a vegetable juicer (or blender if unavailable). Run the pineapple, limes and cucumber through the juicer, letting all the juices combine. Pour the tequila into a cocktail shaker or pitcher, and then add the juices, ice, agave and salt. Shake or stir vigorously until chilled. Line up 4 tall Tom Collins glasses filled with ice, and pour the tequila cooler over. Serve with straws and cucumber slices for garnish.

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Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa

Ingredients (4 servings)

• 1 ripe pineapple

• One 2-inch piece fresh ginger, peeled

• 1/2 cup coarsely chopped fresh cilantro

• 2 tablespoons vegetable oil, plus more for brushing

• 2 ripe plum tomatoes, seeded and diced

• 1 small orange bell pepper, finely chopped

• 1 medium jalapeno, chopped (seeded, for less heat, if desired)

• Juice of 1 lime

• 1/2 small red onion, finely chopped

• Kosher salt

• 2 tablespoons soy sauce

• 1 tablespoon honey

• Four 6-ounce skinless fillets bass or snapper

Directions

1. Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.

2. Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.

3. Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.

4. Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips. 

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Strawberry, Cucumber and Melon Salad

Ingredients (6-8 servings)

• 1/4 small red onion, thinly sliced

• 1 pound strawberries, hulled and quartered

• 1 English cucumber, chopped

• 1/2 small cantaloupe, peeled and chopped (about 2 1/2 cups)

• 2/3 cup fresh dill, chopped

• Kosher salt and freshly ground pepper

• 4 cups baby spinach (about 4 ounces)

• 1/3 cup mustard vinaigrette (see directions)

• Soak the red onion in cold water, 10 minutes; drain and pat dry

Directions

Salad

1. Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.

2. Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.

Mustard Vinaigrette

1. Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)