Beat the heat and save your waistline with these easy-to-make recipes from nutritionist Keri Glassman.

Every weekday, we’re publishing a healthy eating tip from nationally recognized nutritionist Keri Glassman.  Keri’s website, Keri Glassman Nutritious Life is packed with well-balanced recipes that take advantage of nature’s bounty.

We gathered up 5 of Keri’s recipes that are easy to make, tasty and perfect for a hot summer night. To find more of her recipes, click here.

Don’t forget to enter our Stay Summer Slim Giveaway. You could win a one-on-one consultation with Keri and a two-night stay at the chic Ink48 Hotel in New York City.

Zesty Tomato and Celery Gazpacho


When I was a little girl, my mother would make gazpacho every summer. It’s a light, refreshing summer soup that fills you with energy. Keri’s recipe is waay easier to make than my mom’s and looks yummy.
Cook time: 10 minutes
Ingredients:
2 medium zucchinis, sliced
2 celery stalks, sliced
1 cup of frozen corn, thawed
½ cup thinly sliced onions
½ cup crushed tomatoes
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
¾ teaspoon garlic powder
½ teaspoon ground cumin
Directions:
Combine all the ingredients into a blender. Blend until smooth. Cover and refrigerate for at least 4 hours.
Serves 8-10

Quick Cobb Salad


Who doesn’t love getting these salads in restaurants: Now you can make a healthy version at home.
Cook time: 10 minutes
Ingredients:
1 tablespoon freshly squeezed lemon juice
1 teaspoon grapeseed oil
¼ teaspoon fresh dill, finely chopped
1 cup of red leaf or romaine lettuce, chopped
1 cup red cabbage, shredded
1/3 cup grape tomatoes, halved
¼ cup cucumber, thinly sliced and quartered
2 tablespoons avocado, chopped
1 tablespoon shelled raw or roasted sunflower seeds
1 tablespoon reduced fat cheddar cheese, shredded
2 slices (2 ounces) roasted turkey
2 slices (2 ounces) deli ham
Directions:
Combine lemon juice, oil and dill in a small bowl. Season with salt and freshly ground black pepper (to taste). Set aside. Toss lettuce, cabbage, tomatoes, cucumber, onion, avocado, sunflower seeds, and cheese with reserved dressing in a medium bowl.
Lay one slice of turkey flat on work surface and lay slice of ham flat on top. Then layer remaining turkey and ham on top of that. Tightly roll up the meat. Slice meat roll cross-wise into thin pinwheels and scatter on top of salad.
Serves 1

Strawberry/Rhubarb Soup


Did you know that rhubarb’s are technically a vegetable? They’re part of the buckwheat family—loaded with vitamin goodness.
Cook time: 10 minutes
Ingredients:
2 bags of frozen strawberries
2 bags of frozen rhubarb
¼ cup of orange juice
1 tablespoon agave
Low fat plain Greek yogurt
Mint leaves
Directions:
Pour water into a small stock pot, just enough to cover the bottom.  Add frozen strawberries and rhubarb. Cook on a low flame until fruit softens, around 30-40 minutes. Add orange juice and agave. Mash fruit with spoon and mix together. Use an immersion blender to puree the fruit.
Serve cold with a spoonful of yogurt and sprinkle mint leaves on top.
Serves  4

Summer Vegetable Salad

Shrimp are high in protein, low in fat and a great source of Vitamin B12.
Cook time: 10 minutes
Ingredients:
4 ounces shrimp, steamed
1 ½ cups of romaine lettuce and spinach leaves
½ cup of string beans
¼ cucumber, chopped
2 artichoke hearts
¼ cup hearts of palm
2 slices of avocado
2 tablespoons of red wine vinegar
Lemon juice
Directions:
Toss all ingredients together. Sprinkle with red wine vinegar and lemon juice.
Serves 1

Pasta, Tofu and Veggies


Cook time: 15 minutes
This dish can be eaten hot or cold. Tofu’s high in protein and can lower LDL—bad cholesterol. You can double this recipe and have half the next day.
Ingredients:
1 tablespoon olive oil
1 garlic clove, diced
1 small onion, diced
2 ounces tofu (firm)
¼ cup of peas
1 small carrot
¼ cup frozen corn
1 cup cooked whole wheat pasta
Directions:
Sauté onion and garlic (optional) in olive oil.  When onions are soft, add the tofu.  Then add veggies and sauté. Add boiled and drained pasta to veggie-tofu mix and sauté for a few minutes.
Serves 1

PJ Gach is Managing Editor, Spa Week Daily and Social Media Manager, Spa Week Media Group.
All photos courtesy of Keri Glassman Nutritious Life.

Photo Credit