Are you on the lookout for light, healthy recipes this summer season? Registered dietitian nutritionist and author of the Superfood Swap, Dawn Jackson Blatner (@djblatner), has partnered with NAKANO Rice Vinegars to create healthy go-to summer recipes. Dawn recently starred in the hit primetime ABC television show called, “My Diet Is Better Than Yours” (check out a highlight reel here!) successfully coaching her contestant to win the competition title.
Dawn is also partnering with NAKANO Rice Vinegars for the brand’s latest announcement: the launch of a clean labeling initiative. NAKANO is announcing product reformulations for all seven varieties of rice vinegars, which now carry clean labels that include six or less recognizable, real ingredients (and coming soon NAKANO will launch Organic Rice Vinegars!).
Dawn’s custom recipes use clean ingredients perfect for the summer season.
Tuna Stuffed Avocado (Recipe created exclusively for Nakano by Dawn Jackson Blatner, RDN, CSSD)
Instead of mayo-based tuna salad, this version is made with Nakano vinegar, mustard, olive oil, and colorful chopped veggies…all stuffed into an avocado and served with brown rice crackers.
1 ripe avocado
1 can (5 ounce) of tuna packed in water, drained
1/2 cup finely diced celery
1/2 cup grated carrot
1/4 cup finely diced red onion
2 tablespoons Nakano organic rice vinegar
1/2 tablespoon olive oil
1/2 tablespoon dijon mustard
1/8 teaspoon sea salt
1/8 teaspoon black pepper
16 brown rice crackers
- Cut avocado in half, remove the pit, and scoop out most of the flesh leaving just a thin wall of avocado. Dice the avocado flesh and set the avocado shell aside for serving.
- In a small bowl combine tuna, celery, carrot, onion, Nakano vinegar, oil, mustard, salt and pepper. Mix well. Gently stir in the diced avocado.
- Scoop mixture into avocado shells and serve with brown rice crackers.
Makes: 2 servings
Per serving: 360 calories, 19g total fat, 3g saturated fat, 530mg sodium, 26g carbs, 9g fiber, 3g sugar, 22g protein
Shake-It-Up Marinade (Recipe created exclusively for Nakano by Dawn Jackson Blatner, RDN, CSSD)
Perfect for chicken, fish, shrimp, and veggies, this marinade is all natural and full of flavor. With Nakano vinegar, pineapple, and coconut water, it’s a refreshing option for grilling this summer (with no added sugar). It couldn’t be easier…just throw everything into a jar and shake.
1.5 cups coconut water
1 cup 100% pineapple juice
1/2 cup Nakano organic rice vinegar
2 green onions, finely chopped
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1/4 teaspoon sea salt
1/4 teaspoon black pepper
- Add coconut water, pineapple, Nakano vinegar, onion, garlic, ginger, salt, and pepper to a jar with a lid. Seal the jar and Shake It Up!
- Place chicken, fish, or veggies in a shallow dish or 1-gallon sealable plastic bag. Add about 1/2 cup marinade for every 1 pound, until food is fully covered. Refrigerate for 1-2 hours. Discard the leftover marinade & grill.
Makes 3 cups; Store extra in a sealed jar for up to a week in fridge or freeze for up to 3 months.
Per 1/2 cup (only a small percentage is eaten, most is discarded): 35 calories, 0g total fat, 0g saturated fat, 85mg sodium, 8g carbs, 0g fiber, 7g sugar, 0g protein
Grilled Meatballs and Zoodles (Recipe created exclusively for Nakano by Dawn Jackson Blatner, RDN, CSSD)
Meatballs made on the grill are fast and flavorful. These meatballs have lots of hidden nutrition like kale and whole grain cracker crumbs. Add them to a fresh zucchini noodle salad with Nakano vinegar, olive oil, parmesan cheese, and chopped cherry tomatoes.
For the meatballs:
1 pound organic ground turkey or grass-fed ground beef
1 cup kale, finely chopped
1/2 cup crushed brown rice crackers
1/4 teaspoon red chili pepper flakes
1/4 teaspoon sea salt
For the zoodle salad:
4 medium zucchini
2 cups cherry tomatoes, chopped
1/4 cup shaved parmesan cheese
1/4 cup Nakano organic rice vinegar
2 tablespoons extra virgin olive oil
Sea salt and black pepper, to taste
- Preheat grill to medium heat.
- In a large mixing bowl combine ground meat, kale, crackers, egg, chili pepper flakes, and salt. Form into 12 balls. Note: Hands are the best tool for mixing ground meat. Refrigerate for 30-60 minutes to help meatballs set.
- Mist meatballs with non-stick spray and place meatballs on the preheated grill. Grill each side for 3-4 minutes, using tongs or a spatula to flip to sides that haven’t been browned yet. Meatballs will take about 12-15 minutes total and should have an internal temperature of 165°F.
- Using a vegetable spiralizer (or vegetable peeler), create zucchini noodles (or ribbons).
- Toss zucchini with tomatoes, parmesan, Nakano vinegar, olive oil, salt, and pepper.
- Serve each zoodle salad on a plate with 3 meatballs on top.
Makes: 4 servings
Per serving: 350 calories, 20g total fat, 6g saturated fat, 240mg sodium, 14g carbs, 3g fiber, 6g sugar, 32g protein
Dawn Jackson Blatner is a registered dietitian nutritionist and certified specialist in sports dietetics. Dawn is the nutritionist for the Chicago Cubs, a food and nutrition blogger with Huffington Post, and a nutrition expert on the advisory board of SHAPE Magazine. She is the author of two books: “The Flexitarian Diet,” ranked a top plant-based diet by US News & World Report and “Superfood Swap,” coming out at the end of 2016. Dawn recently starred in (and won!) the hit primetime ABC television show called, “My Diet Is Better Than Yours.”