8 Delicious Bikini-Friendly Summer Recipes

From our amazing cauliflower crust pizza to watermelon granita, our healthy and delicious recipes are perfect ways to celebrate the summer season. So you can eat and feel great while keeping your beach body in tip-top condition all summer long!

1- Cauliflower Crust Pizza

Ingredients:

• 1 large head cauliflower, steamed
• 1 large egg
• 2 cups shredded mozzarella, divided
• 1/4 cup grated Parmesan
• 1/2 tsp. dried oregano
• 1/2 tsp. garlic powder
• Salt and pepper, to taste
• 1/4 cup tomato sauce
• 1 cup shredded mozzarella
• 1 clove garlic, minced
• 1 1/2 cups fresh baby spinach
• 1 cup cherry tomatoes, halved

Directions:

1 Preheat oven to 425°F (220°C).

2 In a food processor, pulse cauliflower until grated.

3 Put it on a towel and drain well to get all the moisture out.

4 Transfer cauliflower to a large bowl.

5 Add and combine the egg, 1 cup of shredded mozzarella, and the grated Parmesan.

6 Add salt and pepper to taste.

7 Transfer dough to a baking sheet lined with parchment paper and spread into a circle, resembling a pizza crust.

8 Bake for around 20 minutes, until golden and dried out.

9 Top crust with tomato sauce, garlic, remaining mozzarella, baby spinach and cherry tomatoes.

10 Bake for around 10 minutes until cheese is melted and crust is crisp.

2. Sardinian salad

Ingredients:

• 1 fennel bulb
• 2 oranges
• 4 cups rocket
• 1 tbsp. extra-virgin olive oil
• 1/2 cup toasted walnut halves
• 1/2 tsp. balsamic vinegar

Directions:

1 Using a mandolin, shred the fennel into thin slices.

2 Supreme the oranges (with a knife remove the skin and cut out the segments). Keep all the juice for the dressing.

3 Tip the walnut into a bowl with the fennel, orange supremes and rocket leaves.

4 To make the dressing, combine the orange juice with the balsamic vinegar and the olive oil. Drizzle over the salad and serve.

3. Chicken Caesar salad

Ingredients:

• 4 thick slices day-old crusty bread, cut into small cubes
• 2 tbsp. lemon juice
• 2 garlic cloves, crushed
• 2 tsp. Dijon mustard
• 2 chicken breast sliced
• 1 tbsp. balsamic vinegar
• 1/2 cup reduced-fat Greek yogurt
• 2 tsp. reduced-fat mayonnaise
• 1 tsp. grated parmesan
• 2 romaine lettuce hearts, chopped
• 1 cup cherry tomatoes, halved

Directions:

For crusty bread

1 Preheat the oven to 350°F (180°C).

2 Place bread cubes on a baking tray.

3 Bake for around 10 minutes until golden.

For chicken breast

4 Preheat a large skillet, coated with oil, over a medium-high heat.

5 In a bowl combine chicken breast, 1 tbsp. lemon juice, 1 garlic cloves, and 1 tsp. Dijon mustard.

6 Add the chicken breast on the skillet and brown for about 15 minutes.

For seasoning

7 In a food processor, place vinegar, yoghurt, mayonnaise, grated parmesan, salt, and pepper.

8 Add the remained lemon juice, garlic clove and Dijon mustard.

9 Process until smooth.

For dressing

10 Place lettuce and the tomatoes in a plate. Add chicken and crusty bread and drizzle with some dressing.

4. Rosemary chicken with oven ratatouille

Ingredients:

• 1 large eggplant, cut into small cubes
• 3 zucchini, sliced into half-moons
• 3 small peppers (green, yellow and red), deseeded bite-sized pieces
• 2 tsp. chopped rosemary
• 1/2 tsp. dried oregano
• 2 garlic cloves, crushed
• 3 tbsp. olive oil
• 4 chicken breasts
• 9oz. (250g) cherry tomato, halved
• Salt and pepper, to taste

Directions:

1 Preheat oven to 390°F (200°C).

2 In a large roasting pan, place the eggplant, zucchini and peppers with rosemary, garlic, 1 tbsp. of olive oil, salt and pepper.

3 Roast in the oven for around 20 min.

4 Meanwhile, preheat a large skillet, coated with oil, over a medium-high heat.

5 Add the chicken breast and the remaining rosemary and brown for about 5 minutes on each side.

6 After place the tomatoes and the chicken breast in the roasting pan.

7 Roast in the oven for another 18-20 min, until the chicken is cooked and the vegetables are lightly caramelized.

5. Pangasius and his avocado mango salsa

Ingredients:

• 2x4,5oz. (2x125g) Pangasius fillets
• 1 small blood orange, cut into cubes
• 1 small mango, cut into cubes
• 1 small avocado, cut into cubes
• 1/4 cup tomatoes, cut into cubes
• 1 lime, zested and juiced
• 1/4 cup chopped cilantro
• Salt and pepper, to taste
• Olive oil (to coat skillet)

Directions:

1Preheat a large skillet, coated with olive oil, over medium heat for 2 minutes.

2 Place the fillets in the skillet and pour over some lime juice, a little of the zest, a little of cilantro, salt and pepper.

3 Cook until it cooks perfectly well.

4 Meanwhile, put in a bowl all the blood orange, mango, avocado, tomatoes, the remaining lime juice and zest and combine well.

5 When the fillets are cooked, remove them from the skillet and serve with the cilantro on the top.

6. Zucchini Sushi with salmon

Ingredients:

• 2 medium zucchini
• 4 oz. (115 g) reduce fat cottage cheese
• 1 tsp. tabasco
• 1 tsp. lime juice
• Smoked salmon
• 1/2 carrot, cut into thin sticks
• 1/2 avocado, cut into thin sticks
• 1/2 cucumber, cut into thin sticks
• Chive

Directions:

1 Using a vegetable peeler, slice each zucchini into thin flat strips. Place zucchini on paper towel to get all the moisture.

2 In a bowl, combine well cottage cheese, Tabasco, and lime juice.

3 Lay zucchini slices down horizontally.

4 Spread a thin layer of cheese mixture on top of zucchini.

5 Put a pinch each of smoked salmon, carrots, avocado, cucumbers, and chive.

6 Then, roll each zucchini slice.

7. Watermelon and mint Granita

Ingredients:

• 2 lbs watermelon
• 3 tbsp. lemon juice
• 4 ounce icing sugar
• Mint leaves

Directions:

1 Combine watermelon, lemon juice, some mint leaves and icing sugar in a blender.

2 Blend until smooth.

3 Pour the mixture into a metal pan and cover with plastic wrap.

4 Place the pan in the freezer and freeze for at least 3 hours, scraping the surface with a fork each 30 min to obtain the slushy crystals.

5 Serve in chilled glasses with mint leaves on the top.

8. Raspberry Tart with almond Crust

Ingredients:

For crusty bread

• 1/2 cup almonds, lightly toasted
• 1 cup graham cracker crumbs
• 1 large egg white
• 1 tbsp. butter, melted
• 1 tbsp. canola oil

Filling

• 8 oz. (230 g) reduced-fat cream cheese
• 1/4 cup reduced-fat sour cream
• 1/4 cup sugar
• 2-3 cups raspberries

Directions:

For the crust

1 Preheat oven to 325°F (165°C).

2 Chop almonds in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.

3 In a bowl, combine well the crumb mixture, egg white, butter, and oil.

4 Transfer the dough to a tart pan and press it into the bottom and sides.

5 Bake for around 10 min, until dry and slightly darker around the edges.

6 Cool on a wire rack.

For the filling

1 In a bowl, beat cream cheese, sour cream and sugar with an electric mixer until smooth.

2 Spread the filling into the crust.

3 Arrange raspberries on the filling.

4 Chill for at least 30 min to firm up.

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