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8 Vine-Fresh Tomato Recipes Under 400 Calories

Tomatoes are best enjoyed fresh from the vine. Botanically classified as fruit, tomatoes are more often (mistakenly) referred to as vegetables. Either way, tomatoes deliver lots nutrients — vitamins A and C and potassium — and contain inflammation-reducing antioxidants, including lycopene and folic acid. With hues ranging from brownish and pinkish-red, to golden yellow and bright orange, tomatoes are a great complement to any dish.

1. SUMMERTIME CAPRESE SALAD | EATING BIRD FOOD

In this spiced-up version of a caprese salad, alternating layers of tomatoes, basil and mozzarella are topped with roasted red peppers and a herb-infused olive oil. This salad is perfect for a light lunch or as a side salad for dinner. Recipe makes 16 servings at 1 ounce cheese, 2 slices tomato and toppings each.

Nutrition (per serving): Calories: 124; Total Fat: 10g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Cholesterol: 18mg; Sodium: 236mg; Total Carbohydrate: 2g; Dietary Fiber: 1g; Sugars: 1g; Protein: 7g

2. TOMATO-MOZZARELLA LUNCH BRUSCHETTA | MYFITNESSPAL’S RECIPES

Relish this bruschetta featuring ripe tomatoes, creamy avocado and a tangy balsamic reduction over a crispy baguette. This vegetarian-friendly recipe is especially satisfying because it’s chock-full of heart-healthy monounsaturated fats from the olive oil and avocado. Recipe makes 5 servings at 3 bruschettas and 1 tablespoon balsamic reduction each.

Nutrition (per serving): Calories: 323; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Cholesterol: 12mg; Sodium: 173mg; Carbohydrate: 39g; Dietary Fiber: 5g; Sugar: 11g; Protein: 10g

3. CAPRESE-INSPIRED PASTA SALAD WITH NUT-FREE PESTO | COOKING LIGHT

Made with nut-free pesto, this quick pasta salad is a tasty, cheesy option for a busy weeknight. Whole-grain farfalle is tossed with a lemony basil pesto, tomatoes and mozzarella cubes. If you don’t have farfalle, use any other whole-grain pasta. Recipe makes 4 servings at 2 cups each.

Nutrition (per serving): Calories: 366; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Cholesterol: 14mg; Sodium: 378mg; Carbohydrate: 49g; Dietary Fiber: 5g; Sugar: 4g; Protein: 18g

4. LOW-CARB EGGS FLORENTINE WITH ROASTED TOMATOES | CLEAN EATING

Save money and time by making brunch at home. Poached eggs and a yogurt-based Hollandaise sauce are piled atop roasted tomato slices instead of English muffins for a tasty, low-carb meal. Recipe makes 4 servings at 2 eggs and 1/4 spinach mixture, tomatoes and sauce each.

Nutrition (per serving): Calories: 354; Total Fat: 22g; Saturated Fat: 10g; Monounsaturated Fat: 3g; Cholesterol: 586mg; Sodium: 274mg; Carbohydrate: 17g; Dietary Fiber: 4g; Sugar: 10g; Protein: 25g

5. SPAGHETTI SQUASH CAPRESE | FASHIONABLE FOODS

Light and bursting with flavor, this pasta dish combines spaghetti squash “noodles” with garlic and sautéed tomatoes topped with fresh basil and mozzarella. This low-carb, gluten-free recipe requires just 15 minutes of prep for an easy weeknight dinner. Recipe makes 4 servings.

Nutrition (per serving): Calories: 193; Total Fat: 13g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 28mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 5g; Protein: 7g

6. PAN-ROASTED ITALIAN CHICKEN WITH PESTO | MYFITNESSPAL’S RECIPES

Impress family and friends with this one-skillet, Italian-inspired pesto chicken featuring fresh spinach and cherry tomatoes. It’s easy enough for weeknight dinners, yet elegant enough to serve guests. This high-protein, low-carb meal packs 23 grams of protein per serving. Recipe makes 4 servings at 1 thigh, 1 tablespoon pesto, 1 1/4 cups spinach and tomatoes each.

Nutrition (per serving): Calories: 315; Total Fat: 23g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 73mg; Sodium: 716mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 1g; Protein: 23g

7. SPINACH & TOMATO FRITTATA | MYFITNESSPAL’S RECIPES

Simplify your morning with our frittata using kitchen staples — eggs, veggies and cheese. This breakfast-worthy dish is ready in less than 20 minutes. Serve with plain Greek yogurt and a slice of whole-grain toast for a boost of protein, complex carbs and fiber. Recipe makes 6 servings at 1 (3 1/2-inch wedge) each.

Nutrition (per serving): Calories: 113; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 215mg; Sodium: 225mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 2g; Protein: 9g

8. CORN FRITTERS WITH ROASTED TOMATOES & LIME AIOLI | COOKING LIGHT

Crispy and full of veggies, these pan-fried fritters make the perfect party appetizer or light lunch. Served with a simple lime aioli, prosciutto and peppery arugula, you won’t be able to stop at just one. Reheat in the oven or toaster to crisp them back up. Recipe makes 4 servings.

Nutrition (per serving): Calories: 284; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 49mg; Sodium: 526mg; Carbohydrate: 48g; Dietary Fiber: 7g; Sugar: 6g; Protein: 13g

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Eat Like a Trainer: 8 Trainer-Approved Breakfast Recipes

Banana-PB-Overnight-Oats

Talk to most trainers, and it seems they are up at the crack of dawn, work all day with clients, work out themselves, and then often have business, family, friends and personal matters to address. It’s a lot, and they check every item off their list with energy to spare.

What gives them that go-go-go pep? It turns out it’s combination of drive and the right foods, starting with a nutritious breakfast. We asked personal trainers to share the recipe for their go-to morning meals.

From eggs to oats to pancakes and the requisite smoothie, here are eight trainer-endorsed recipes to fuel your day — and your muscles.

EGGS OVER VEGGIE HASH
This breakfast, from Maria Macsay, a yoga teacher and instructor at 305 Fitness and SLT in New York City, puts bars and smoothies to shame. “I love this simple, yet nutritious, meal post-workout because it’s the perfect balance of protein, fiber, healthy fats and carbs, which supports repair of muscle tissue and replenishes the body’s energy supply. I always feel satiated, nourished and light after this meal,” she says.

Eggs-over-Veggie-Hash

Ingredients

  • Coconut oil
  • 4–5 sliced Brussels sprouts
  • Sliced fennel, as desired
  • 1/2 cup cooked sweet potato, cubed
  • 4 chopped kale leaves
  • Himalayan sea salt
  • 2 eggs
  • 1–2 tablespoons olive oil
  • 1–2 tablespoons nutritional yeast

Directions

Warm coconut oil in a pan over medium-high heat. Add Brussels sprouts and fennel and sauté for 5 minutes. Add sweet potato, kale and a pinch of salt. Continue to sauté until vegetables are soft and a fork easily pierces the sprouts.

In a separate pan, cook eggs over-easy or over-medium, based on your preference.

Plate vegetables. Top with olive oil, eggs and nutritional yeast. Recipe makes 1 serving.

Nutrition (per serving): Calories: 470; Total Fat: 23g; Saturated Fat: 5g; Monounsaturated Fat: 10g; Cholesterol: 370mg; Sodium: 316mg; Carbohydrate: 36g; Dietary Fiber: 14g; Sugar: 5g; Protein: 27g

LOADED SCRAMBLED EGGS WITH AVOCADO & ROASTED POTATOES
Eggs are a classic breakfast, and who can say no to avocado? “I’m always on the move and start my mornings early, so my go-to healthy breakfast needs to be something quick and easy to whip up,” says Lita Lewis, founder of Thick Athletics Apparel and U by Kotex FITNESS partner. “This is one of my faves. What I love most about this recipe is how delicious it tastes. Not only does it fuel me with the energy I need to take on my day, it also leaves me feeling fully satisfied.” Lewis likes to serve her scramble with roasted potatoes (she makes them ahead of time so it’s just heat and eat) and half a fresh avocado.

Loaded-Scrambled-Eggs

Ingredients

  • 2 eggs
  • 1 egg white
  • Sea salt
  • Ground black pepper
  • 1 handful baby spinach
  • Spring onions, to taste
  • Cilantro, to taste
  • Halved cherry tomatoes, to taste
  • 1 dash paprika
  • Optional: roasted potatoes, avocado

Directions

Scramble eggs, egg whites and salt and pepper to taste in a bowl. Add to a frying pan with spinach, spring onions, cilantro and tomatoes. Cook to desired doneness. Serve topped with additional spring onions, cilantro and paprika. Recipe makes 1 serving. 

Nutrition (per serving): Calories: 200; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 370mg; Sodium: 251mg; Carbohydrate: 9g; Dietary Fiber: 3g; Sugar: 2g; Protein: 18g

OMELET “MUFFINS”
Take your omelet on the go by turning it into egg muffins, like these from the S.O.S. Food Plan by Ashley Borden, master trainer, lifestyle consultant and author. “I can easily eat these post-workout or, when I’m working early, just grab two and go,” she says. “The colorful veggies have antioxidants, and I usually top them with sliced avocado for more sustained energy and hot sauce.”

Omelet-Muffins

Ingredients

  • 8 eggs
  • 2 tablespoons water
  • 8 ounces any lean meat
  • 2 cups chopped vegetables such as mushrooms, red bell peppers, broccoli, asparagus and/or onions
  • 1/4 teaspoon salt
  • 1 dash pepper
  • 1 dash garlic powder
  • 1 dash paprika

Directions

Preheat oven to 450°F and line a muffin pan with eight paper liners. Beat all ingredients together in a bowl. Divide among muffin cups and cook 18–20 minutes until set. Makes 4 servings at 2 muffins each.

Nutrition (per serving): Calories: 219; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 405mg; Sodium: 348mg; Carbohydrate: 0g; Dietary Fiber: 0g; Sugar: 0g; Protein: 24g

ENERGY-BOOSTING BREAKFAST COMBO
Eggs or oatmeal? Why not both, says Instagram fitness star Anna Victoria. “My favorite homemade breakfast is a veggie omelet and berry cinnamon oatmeal,” she says. “It’s quick and easy to make, it gives you energy to start off your day on the right foot, and it’s a macro-balanced, whole-food meal.” Try finding that at a fast-food joint or coffee shop.

Energy-Boosting-Breakfast-Combo

Ingredients

Veggie Omelet

  • 1/2 teaspoon olive oil
  • 2 whole eggs
  • 2 egg whites
  • 1 dash of pink Himalayan salt
  • Pepper, to taste
  • 2–3 cherry tomatoes, chopped
  • 3 tablespoons bell peppers, chopped

Directions

Heat oil in a cooking pan over medium-low heat, tilting the pan to spread oil.  While the pan is heating, crack eggs and egg whites in a bowl and mix. Add salt and pepper to taste.

Add tomato and pepper to the pan and sauté or 1–2 minutes. Pour eggs into the pan and let sit for 1–2 minutes. Once it is nearly cooked, use a spatula to flip one side of the omelet onto the other side. Let cook for 1 additional minute.

Ingredients

Oatmeal

  • 1/3 cup oats
  • 3 tablespoons coconut milk
  • 1 handful mixed raspberries and blueberries
  • Cinnamon, to taste

Directions

Mix oats and coconut milk in a bowl. Heat in the microwave per package directions. Top with raspberries, blueberries and cinnamon.

Recipe makes 1 serving at one omelet and one bowl of oatmeal each.

Nutrition (per serving): Calories: 357; Total Fat: 15g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 370mg; Sodium: 473mg; Carbohydrate: 33g; Dietary Fiber: 5g; Sugar: 11g; Protein: 24g

BANANA PEANUT BUTTER OVERNIGHT OATS
Overnight oats are the solution for people who don’t want to do more than pour cereal and milk into a bowl in the morning. Simply combine all ingredients in a bowl the night before, pop in the fridge, and you can grab and eat in the morning. This recipe from Karena Dawn and Katrina Scott, cofounders of Tone It Up, is delicious, too. “Peanut butter and bananas … what’s not to love? Plus, the fiber in the oats helps slowly release glucose into your body for steady energy levels,” they say. Pack it in a mason jar so you can take it to the office if you’re in a rush.

Banana-PB-Overnight-Oats

Ingredients

  • 2/3 cup rolled oats
  • 2 tablespoons peanut butter
  • 4 teaspoons chia seeds
  • 2 teaspoons honey or maple syrup
  • 1 cup unsweetened almond milk
  • 1 scoop vanilla Tone It Up Protein
  • 1 banana, sliced

Directions

Combine everything in a bowl. Divide among two mason jars. Let sit in the fridge overnight. Recipe makes 2 servings.

Nutrition (per serving): Calories: 352; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 235mg; Carbohydrate: 45g; Dietary Fiber: 10g; Sugar: 14g; Protein: 17g

SIMPE APPLE PANCAKES
Pancakes are one of those recipes that seems like it takes a long time, but actually comes together quickly. Try these tasty, no-sugar-added flapjacks from Cassey Ho, creator of POP Pilates and POPFLEX. “I love this breakfast because it’s not only delicious, it’s packed with protein and complex carbs to keep me full and energized throughout the morning,” she says.

Apple-Pancakes

Ingredients

  • 2 eggs
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon nut butter
  • 1/2 small apple, spiraled or chopped
  • 1 pinch of cinnamon, optional

Directions

In a small bowl, whisk together eggs, applesauce, almond flour, coconut flour and baking powder. Heat a griddle or pan over medium-low heat and coat with cooking spray. Reduce to low heat. Using a small measuring cup, scoop batter to make two pancakes. Cook for 2–3 minutes per side, or until firm and cooked through. Top one pancake with nut butter and cinnamon, if using. Place the other pancake on top and add apples and more cinnamon. Recipe makes 1 serving.

Nutrition (per serving): Calories: 356; Total Fat: 19g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Cholesterol: 370mg; Sodium: 226mg; Carbohydrate: 26g; Dietary Fiber: 9g; Sugar: 11g; Protein: 20g

GREEN SMOOTHIE
Green smoothies run the gamut, from sweet and fruity to grassy and kale-y. For those who prefer to mask the flavor of their greens, try this recipe from celebrity trainer, nutritionist and author Harley Pasternak. “It’s packed with protein and fiber, which helps make you full and stay full. Plus, if you’re not a huge fan of green veggies, it’s a delicious way to get in your greens without hardly tasting them,” he says.

Green-Smoothie

Ingredients

  • 2 cups spinach leaves, packed
  • 1 ripe pear, unpeeled, cored and chopped
  • 15 green or red grapes
  • 3/4 cup fat-free plain Greek yogurt
  • 2 tablespoons chopped avocado
  • 12 tablespoons fresh lime juice
  • 1/4 cup water, skim milk or almond milk (if needed to get the blender going)

Directions

In a blender, combine all ingredients and blend until smoothie reaches desired consistency. Recipe makes 1 serving.

Nutrition (per serving): Calories: 245; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Cholesterol: 8mg; Sodium: 132mg; Carbohydrate: 39g; Dietary Fiber: 8g; Sugar: 24g; Protein: 20g

GLUTEN-FREE VEGAN PROTEIN PANCAKES 
ModelFIT trainer Rahel Ghebremichael turns to protein pancakes when she needs to fuel for a busy morning of teaching and training clients. “Teff is a small, gluten-free grain that I grew up on and recently started incorporating into my non-traditional foods,” she says. It has protein, fiber and iron to support your muscles.

Gluten-Free-Vegan-Protein-Pancakes

Ingredients

Dry

  • 1/2 cup teff flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pink salt
  • 1/2 scoop chocolate protein powder

Wet

  • 1 tablespoon chia seeds
  • 6 tablespoons water
  • 2 tablespoons coconut oil, divided
  • 2 teaspoons applesauce
  • 3/4 cups unsweetened almond milk

Directions

Mix the dry ingredients in a separate bowl and whisk several times.

Combine chia seeds and water and let sit for 2–3 minutes until a gel forms. Combine with 1 tablespoon coconut oil, applesauce and almond milk.

Mix wet and dry ingredients.

Set a pan over medium-high heat and grease with remaining tablespoon coconut oil. When hot, ladle in pancake mix to desired size and cook about 3–4 minutes, until pancake begins to bubble. Flip and cook another 3–4 minutes. Serve topped with maple syrup and fresh fruit as desired. Recipe makes 2 servings.

Nutrition (per serving): Calories: 300; Total Fat: 17g; Saturated Fat: 13g; Monounsaturated Fat: 1g; Cholesterol: 15mg; Sodium: 357mg; Carbohydrate: 26g; Dietary Fiber: 7g; Sugar: 1g; Protein: 10g

The post Eat Like a Trainer: 8 Trainer-Approved Breakfast Recipes appeared first on Under Armour.

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9 Healthy Father’s Day-Inspired Recipes to Treat Dad

Skip the boring tie and make your dad a feast fit for a king this Father’s Day. Whether he’s all about meat and potatoes, or he enjoys spicy tacos, you’ll find plenty of inspiration here.

1. SALSA VERDE BURGERS | SKINNYTASTE

These lean burgers pack a powerful punch of flavor. Each burger is topped with melted pepper jack cheese, fiery salsa verde and creamy avocado slices. You can also modify the recipe and use chicken, turkey or black bean patties instead. Recipe makes 4 servings at 1 burger each.

Nutrition (per serving): Calories: 407; Total Fat: 18g; Saturated Fat: 8g; Monounsaturated Fat: 5g; Cholesterol: 87mg; Sodium: 445mg; Carbohydrate: 25g; Dietary Fiber: 8g; Sugar: 7g; Protein: 42g

2. BACON SWEET-POTATO HASH | MYFITNESSPAL’S RECIPES

Looking for a fast, hot breakfast idea? Whip up this dish in less than 30 minutes using just five ingredients. Sweet potatoes are a nutritious upgrade from typical white-potato hash, adding more fiber and vitamin A. Recipe makes 2 servings at 1 egg and 1 cup hash each.

Nutrition (per serving): Calories: 334; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Cholesterol: 230mg; Sodium: 716mg; Carbohydrate: 40g; Dietary Fiber: 7g; Sugar: 10g; Protein: 16g

3. HEALTHY SRIRACHA SHREDDED CHICKEN TACOS | JAR OF LEMONS

All you need is seven seven ingredients and 30 minutes to get a hot home-cooked meal on the table without sacrificing flavor with these Sriracha-infused chicken tacos. Bonus, they are as picture-worthy as they’re tasty! Recipe makes 3 servings at 2 tacos each.

Nutrition (per serving): Calories: 256; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 60mg; Sodium: 371mg; Carbohydrate: 32g; Dietary Fiber: 4g; Sugar: 11g; Protein: 22g

4. COCONUT AND CHIA-CRUSTED CHICKEN FINGERS | COOKING LIGHT

Satisfy dad’s fried-food cravings with these tasty chicken tenders. A toasted coconut and chia seed crust makes these tenders extra crunchy. These oven-baked chicken fingers are are a less caloric and a healthier alternative to fried versions. Recipe makes 4 servings at 3 tenders each.

Nutrition (per serving): Calories: 323; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 137mg; Sodium: 503mg; Carbohydrate: 19g; Dietary Fiber: 6g; Sugar: 2g; Protein: 36g

5. STEAK BAGUETTES WITH PESTO MAYO | COOKING LIGHT

Tender bites of sirloin steak will have you coming back for more of this high-protein, iron-rich sandwich. It’s piled high with steak and veggies, then slathered with a delicious pesto mayonnaise. Recipe makes 4 servings at 1 sandwich each.

Nutrition (per serving): Calories: 358; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 45mg; Sodium: 674mg; Carbohydrate: 39g; Dietary Fiber: 2g; Sugar: 1g; Protein: 25g

6. GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE | SKINNYTASTE

Lean flank steak is grilled and then smothered in a zingy chimichurri sauce. Serve with grilled corn or a side salad for a filling, protein-rich meal. Recipe makes 6 servings at 1 (3-ounce) steak and 4 teaspoons sauce each.

Nutrition (per serving): Calories: 232; Total Fat: 14g; Saturated Fat: 1g; Cholesterol: 77mg; Sodium: 343mg; Total Carbohydrate: 1g; Dietary Fiber: 0g; Sugars: 0g; Protein: 24g

7. GRILLED STEAK & POTATO SALAD | MYFITNESSPAL’S RECIPES

Meat-and-potato fans will enjoy this hearty salad featuring flank steak and roasted potatoes. The tangy salad helps make this a well-balanced, nutritious meal. Recipe makes 4 servings at 4 ounces steak, 1 1/2 cups salad greens, 4 ounces potatoes and 1/4 cup cherry tomatoes each.

Nutrition (per serving): Calories: 386; Total Fat: 15g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Cholesterol: 56mg; Sodium: 285mg; Carbohydrate: 26g; Dietary Fiber: 4g; Sugar: 3g; Protein: 36g

8. BOSTON CREAM PIE | CLEAN EATING

Feel free to indulge in this lightened-up American classic. Made with brown rice flour and spelt flour, this layered cake is smothered with a vanilla custard and coated with a dark chocolate glaze. Recipe makes 10 servings.

Nutrition (per serving): Calories: 182; Total Fat: 8g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Cholesterol: 72mg; Sodium: 155mg; Carbohydrate: 23g; Dietary Fiber: 2g; Sugar: 13g; Protein: 6g

9. STRAWBERRY SWIRL CHEESECAKE BARS | IFOODREAL

Swirled with strawberries and layered on a honey-pecan crust, this creamy dessert is sure to please the dads in your life. These cheesecake bars are made with wholesome ingredients including Greek yogurt, whole-wheat flour and coconut oil. Recipe makes 9 servings at 1 bar each.

Nutrition (per serving): Calories: 210; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 7g; Cholesterol: 13mg; Sodium: 158mg; Carbohydrate: 15g; Dietary Fiber: 2g; Sugar: 12g; Protein: 7g

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7 Irresistible Rhubarb Recipes

Crimson-pink in color, rhubarb looks like a vibrant cousin to celery. Rhubarb has a sour, tart taste and is often combined with fruit to make pies, jams and crisps. The leaves are inedible since they contain oxalic acid, which can be toxic. When cooked, rhubarb can be a great accompaniment to meat or used as a topping for yogurt or desserts. This snappy veggie is low in calories — a 1/2 cup serving of raw, diced rhubarb has 13 calories and 1 gram of fiber. It also provides 22% of the daily value for vitamin K. Spruce up your dishes with this versatile veggie with these seven irresistible recipes.

1. CRISPY RHUBARB LEMON CHICKEN BAKE | COTTER CRUNCH

Bold and tangy rhubarb makes a fantastic marinade for chicken. Caramelized lemon chicken thighs are served with crispy rhubarb shavings and pearl onions. This easy, one-pan meal is an explosion of sweet, savory and tangy flavors. Recipe makes 5 servings at 1 thigh each.

Nutrition (per serving): Calories: 262; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 102mg; Sodium: 453mg; Carbohydrate: 18g; Dietary Fiber: 1g; Sugar: 11g; Protein: 23g

2. STRAWBERRY RHUBARB CHIA PUDDING | DIETITIAN DEBBIE DISHES

Start off the day with a gorgeous ruby-red chia pudding. The chia pudding base is made with almond milk, coconut flakes and vanilla — all topped off with a strawberry and rhubarb compote. Make a batch of these for an easy on-the-go breakfast during the week. Recipe makes 2 servings.

Nutrition (per serving): Calories: 350; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 150mg; Carbohydrate: 37g; Dietary Fiber: 14g; Sugar: 20g; Protein: 6g

3. RHUBARB PECAN & GOAT CHEESE SALAD | VEGETARIAN TIMES

Roasted rhubarb brings a lovely pop of color and sweetness to this salad. Goat cheese adds creaminess while toasted pecans add a nutty crunch. Serve as is, or pair with slices of crusty bread. Recipe makes 4 servings.

Nutrition (per serving): Calories: 182; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 7mg; Sodium: 89mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 9g; Protein: 4g

4. STRAWBERRY RHUBARB HAZELNUT MUFFINS | A COUPLE COOKS

Full of nutty grains and naturally sweetened, these muffins are a wonderful addition to any brunch menu. Strawberries and ginger are combined with rhubarb to bring out its complex flavor. Toasted hazelnuts add a fragrant crunch to these moist, wholesome muffins. Recipe makes 24 servings at 1 muffin each.

Nutrition (per serving): Calories: 120; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 22mg; Sodium: 167mg; Carbohydrate: 20g; Dietary Fiber: 4g; Sugar: 9g; Protein: 4g

5. STRAWBERRY RHUBARB STIR-FRY | FOOD FANATIC

Strawberry and rhubarb in a savory dish? This classic pairing makes an unexpected debut in a chicken stir-fry paired with spiralized zucchini noodles. Zesty orange and lime juice combine with rhubarb to create a sweet and tangy sauce that coats tender cubes of chicken breast. Recipe makes 2 servings.

Nutrition (per serving): Calories: 360; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 96mg; Sodium: 91mg; Carbohydrate: 27g; Dietary Fiber: 3g; Sugar: 19g; Protein: 39g

6. LIGHT RHUBARB CHAI CREAM PIE | HEALTHY SEASONAL RECIPES

Feel free to have a slice of this lightened-up cream pie. A filling of creamy Greek yogurt is topped with a chai-spiced rhubarb sauce — all in a flaky, whole-grain pie crust. Indulge in this decadent tasting, yet healthy dessert. Recipe makes 12 servings at 1 slice each.

Nutrition (per serving): Calories: 195; Total Fat: 6g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 11mg; Sodium: 63mg; Carbohydrate: 29g; Dietary Fiber: 2g; Sugar: 14g; Protein: 5g

7. DIJON-RUBBED PORK WITH RHUBARB SAUCE | TASTE OF HOME

For an easy weeknight meal, make this succulent rhubarb pork loin roast that’s paired with a rhubarb sauce. The Dijon mustard rub is a great contrast to the sweet and tart rhubarb sauce. Serve with a side of roasted veggies or over a bed of greens. Recipe makes 12 servings at 3 ounces pork loin each.

Nutrition (per serving): Calories: 181; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 56mg; Sodium: 308mg; Carbohydrate: 9g; Dietary Fiber: 1g; Sugar: 7g; Protein: 23g

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