June is a new month and a new you too! This month I’m so excited to give you skinny summer tips and recipes. Each Monday I’ll be coming at you with a new skinny summer tip and recipe to help you look and feel your best.
First…your skinny summer tip
I had to kick of the skinny summer tips with the ultimate tip of them all! I’m super excited to announce that we’ll be doing the 41/41-Day Bootcamp Challenge instead of the usual 30-Day Fitness Challenge that I hold every month (don’t worry, the 30-Day Challenge Series will be back in August).
The 41/41-Day Bootcamp Challenge is exactly what you need to kick your skinny summer off right. This challenge is a bit more robust than the 30-Day Fitness Challenges we’re all use to.
This challenge comes with some pretty tasty recipes as well as daily coaching, effective workouts, and a pretty awesome community to keep you accountable and motivated….All for $41! The 41/41-Day Bootcamp Challenge starts June 12th, so make sure to register here!
Clean & Colorful Spinach & Eggplant Dip
This skinny summer would not be complete without a skinny dip recipe. Dips are one of those snacks that shows up at every party and are always a crowd pleaser. However, they can also become calorie busters after the first two bites…Yikes!
This recipe features nutrition packed Greek yogurt instead of cream cheese and sour cream. You’re not only cutting the fat but also getting in some probiotics and upping the protein factor without compromising taste. To make things better, you could even eat the whole bowl of dip without compromising your summer fitness goals.
You are going to love how easy this spinach and eggplant dip is to make, and will probably enjoy the taste even more! The Greek yogurt adds necessary creaminess to this recipe, red cabbage adds some extra crunch, and parmesan cheese seals the deal. You might not want to share this Clean & Colorful skinny dip once it’s made…
- 1/4 cup Nonfat Greek Yogurt
- 1/4 cup Red Cabbage
- 3/4 cup roasted Eggplant
- 1/4 cup Parmesan Cheese
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1 Red Pepper
- 1 Orange Pepper
- 1 Yellow Pepper
- Preheat oven to 450 degrees, slice the eggplant into cubes, spray with oil and roast for 30 minutes until soft and mushy. Puree in the food processor until it is as smooth as it gets.
- Chop red cabbage into tiny pieces.
- In a small bowl, add Greek yogurt, spices, Parmesan cheese and stir well. Fold in the eggplant puree and the red cabbage.
- Place dip in ceramic dish and bake at 250 degrees for 45 minutes.
- Slice peppers and serve as dipping pieces.
Join the 41/41-Day Bootcamp Challenge
The challenge starts June 12th and space is limited! 41 days of detailed and effective workouts, healthy and delicious recipes, coaching by Teresa, and a private group for accountability and motivation. Make sure to save your spot and make this summer your healthiest summer yet.
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