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Summer’s all about hanging out and having fun. But those hangouts frequently turn into a headache for dieters or those trying to maintain their weight. With yummy treats like cheeseburgers, potato chips and ice cream in your face, it can feel impossible to stay on track. But the six recipes below prove you can satisfy your sweet and salty cravings without derailing your diet. Whip up these seriously healthy and flavorful recipes for yourself and you won’t have to worry about fitting into your skinny jeans come fall:

Grilled Veggie Burger

There’s nothing better than a burger during a summer barbecue. But if you’re looking for a healthy alternative that leaves you feeling full, try a vegetarian option instead—like this grilled veggie burger.

Here’s what you need:

  • 2 Tbsp. extra-virgin olive oil, plus more for greasing
  • 1 14-oz. block extra-firm tofu, drained
  • 2 14.5-oz. cans black beans, rinsed, drained well
  • ¼ cup almond butter
  • ¼ cup mayonnaise (vegan, if you are vegan)
  • 2 garlic cloves, finely grated
  • 4 tsp. chili powder (make sure it’s salt-free)
  • 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt
  • 2 cups cooked quinoa (we prefer red or black), cooled
  • ¼ cup flaxseed meal
  • 2 Tbsp. cornstarch
  • Toasted buns, pickled onions, tomato, lettuce, pickles, and chipotle yogurt (for serving)

Prepare a grill for medium-high, direct heat. Clean and oil grate. Shred tofu using the large holes of a box grater. Firmly squeeze tofu in between paper towels to drain as much excess liquid as possible.

Heat 2 Tbsp. oil in a large nonstick skillet over medium. Cook tofu and beans, tossing occasionally, until beans look slightly dried out and their skins are darkened, 10–12 minutes. Meanwhile, whisk almond butter and mayonnaise in a medium bowl until smooth. Whisk in garlic, chili powder, and salt. Add tofu-bean mixture and cooked quinoa and stir well to combine. Stir flaxseed and ¼ cup cold water in a small bowl. Let sit until a thick paste forms, about 1 minute. Add to tofu-bean mixture along with cornstarch and stir well to combine.

Using oiled hands, form mixture into 8–10 patties about ½” thick. Grill until lightly charred around the edges, about 2 minutes. Turn carefully using a metal spatula to cleanly lift off grate and grill until lightly charred on second side and warmed through, about 2 minutes more. Serve on buns with pickled onions, tomato, lettuce, pickles and chipotle yogurt.

Watermelon Donuts

Dreaming of a warm, gooey donut? With 300 calories and 5 tsp. of sugar each, you should dream on. Opt for these simple and sweet watermelon donuts instead! They’ll satisfy your sweet tooth without gaining weight.

Here’s what you need:

  • 1 small watermelon, cut into 1 1/2″ slices
  • 1 14-ounce can of coconut cream, chilled overnight
  • 1 tsp. vanilla extract
  • sprinkles or toppings of choice
  • Round cookie cutter
  • Extra-small circle cutter

Using a cookie cutter, make circles out of the watermelon slices. Using the mini circle, make holes in the middle of each “donut.”

Place the chilled coconut cream into a bowl, separating the solid cream from the liquid. Discard the liquid. Using an electric mixer, blend on medium speed, until fluffy. Add vanilla extract and whip up another couple of seconds.

Spoon the coconut cream onto the tops of the donuts and garnish with sprinkles or whatever toppings you’d like.

Healthy Potato Salad

Add a serving of healthy carbs to your plate with this Red Potato and Dill Salad. Swapping in Greek yogurt instead of mayo Greek shaves calories and adds an extra bit of protein to this summertime staple.

Here’s what you need:

  • 2 1/2 pounds red potatoes, skin-on, diced
  • 1 cup plain Greek yogurt
  • 2 green onions, thinly sliced
  • 3 1/2 tbsp. Dijon whole-grain mustard
  • 1 tbsp. Dijon mustard
  • Salt and pepper, to taste
  • Handful of dill, chopped

 Add potatoes and enough cold water to cover in a stockpot. Simmer on medium about 20 minutes (do not boil), until potatoes are fork-tender. Drain. Cool potatoes for 10 minutes in a single layer on a baking sheet.

In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, salt, pepper, and dill. Stir to mix well.

Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.

Zucchini Noodle Salad

Salads are an obvious healthy option but why not upgrade your summertime side this year with spiralized zucchini noodles. This light and fresh zoodle salad is full of seasonal veggies and pairs perfectly with any bbq food.

 Here’s what you need:

  • 3 large zucchinis, spiralized
  • 1 yellow or red bell pepper, chopped
  • 1 pint grape tomatoes, quartered
  • 1 cup cucumber, chopped
  • 1/3 cup red onion, chopped

Dressing:

  • 3 apple cider vinegar or lemon juice
  • 1/4 cup olive oil
  • 1 tsp. dijon mustard
  • 1 tsp. maple syrup (optional)
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. pepper
  • 1/4 tsp. sea salt

Add zucchini, bell pepper, tomatoes, cucumber and red onion into a large salad bowl.

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