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7 Tasty Recipes That Will Get You Pool Party Season Ready

Eating healthy can be hard when some of the easiest meals to make are ramen packets, cereal, pasta and bread with almost anything thrown on top of it (can we categorize this differently than ramen? Who knows, but for our sake we will). With summer just around the corner, the time to start working for that bikini bod begins now.  Cooking healthy can seem to be a challenge and often expensive, but it shouldn’t have to be. Here are 7 healthy Tasty recipes to try in place of the normal meals we have gotten used to eating. 

1. Chicken, Cranberry and Pear Spinach Salad


For one serving 


  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon dijon mustard
  • ¼ teaspoon salt
  • 1 pinch ground black pepper


  • 1 boneless, skinless chicken breast, sliced into 1/2-inch (1 cm) pieces
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon paprika
  • 1 tablespoon olive oil
  • 1 pear, sliced
  • 2 cups (80 g) baby spinach
  • 1 tablespoon dried cranberry
  • 2 tablespoons toasted unsalted walnut, chopped


1. Add olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl. Set aside.

2. On a cutting board, season the chicken with salt, pepper, and paprika.

3. Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on all sides, about 4 minutes.

4. In a large bowl, add the sliced pear, spinach, cranberries, walnuts, and cooked chicken, and dress with the vinaigrette.

2. Zucchini “Linguini” With Roasted Shrimp


For 4 servings

  • 2 zucchinis
  • 1 lb (455 g) shrimp, peeled and deveined
  • ½ yellow bell pepper, sliced thin
  • 2 tablespoons lime juice
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil


1. Preheat oven to 400°F (200°C).

2. Using a vegetable peeler, peel long strips from the zucchini.

3. In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.

4. On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.

3. Roasted Veggie Salad With Avocado Dressing


for 4 servings

  • 1 red bell pepper, roughly chopped
  • 1 lb (455 g) butternut squash
  • 1 lb (455 g) brussels sprout, hulled and halved
  • 2 tablespoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 oz (115 g) mixed green


  • 1 avocado
  • 1 clove garlic, small
  • 1 lime, juiced
  • ¼ cup (60 mL) olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


1. Preheat oven to 400°F (200°C).

2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.

3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.

4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.

5. To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!​

4. Microwaved Egg Breakfast Sandwich


for 1 serving

  • 1 egg
  • salt, to taste
  • pepper, to taste
  • 1 whole wheat english muffin
  • tomato, to serve
  • fresh spinach, to serve
  • avocado, to serve


1. Crack the egg into the mug then season with salt and pepper.

2. Beat the egg.

3. Place the mug in the microwave and cover with a wet paper towel.

4. Cook for approximately 30-40 seconds.

5 Toast the English muffin. Then top with the egg, tomato, avocado, and spinach.

6. Enjoy!

5. One-Pan Autumn Chicken Roast


for 4 servings

  • 1 large sweet potato, cubed
  • 1 lb (455 g) brussels sprout, halved
  • 2 apples, sliced
  • 4 skins on chicken thigh
  • 4 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary
  • 2 tablespoons fresh thyme


1. Preheat the oven for 400˚F (200˚C).

2. On a baking sheet, toss sweet potato, brussels sprouts, and sliced apples so they’re evenly distributed.

3. Lay the chicken thighs on top.

4. Drizzle olive oil over the chicken, fruit, and veggies, season with salt and pepper.

5. Sprinkle with garlic, rosemary, and thyme.

6. Make sure to season the chicken on both sides.

7. Bake for 30 minutes, then finish off in the broiler for 5 – 10 minutes so the chicken skin gets golden brown and crispy.

8. Enjoy!

6. Grilled Fajita Skewers


for 12 servings

  • 1 onion, quartered
  • 6 bell peppers, cut in 1.5″ (4cm) squares
  • 1 lb (455 g) cubed steak
  • 1 lb (455 g) chicken breast, cubed
  • 1 lb (455 g) shrimp, deveined and peeled with the tail on
  • 3 teaspoons salt, 1 teaspoon per protein
  • 3 teaspoons pepper, 1 teaspoon per protein
  • 3 tablespoons garlic powder, 1 tablespoon per protein
  • 3 tablespoons chili powder, 1 tablespoon per protein
  • 3 teaspoons cumin, 1 teaspoon per protein


1. Slice onion in quarters, and bell peppers in 1.5″ (4cm) squares.

2. Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.

3. Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)

4. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows: Steak – 155ºF (70ºC), Chicken – 165ºF (75ºC), Shrimp – 145ºF (65ºC).

5. Enjoy!

7. Mixed Vegetable Nuggets


for 6 servings

  • 3 tablespoons water
  • 1 tablespoon flax meal
  • 1 head broccoli floret, broken up
  • 3 carrots, sliced
  • 1 head cauliflower florets, broken up
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 3 cloves garlic
  • 2 cups (230 g) breadcrumb, divided


1. In a small bowl, combine the water and flax meal and stir to combine. Let sit for 10 minutes. Set aside until ready to use.

2. Preheat the oven to 400ºF (200ºC).

3. In a food processor, combine the broccoli and carrots, and pulse until shredded. Add the cauliflower and pulse until shredded.

4. Add the salt, pepper, onion powder, garlic, and flax egg, and pulse until well combined. Add 1¼ cups (145 g) of the bread crumbs and mix.

5. Take about 1 tablespoon of the mixture and form it into a nugget with your hands. Repeat with remaining mixture.

6. Coat the nuggets on both sides with the remaining ¾ cup (85 g) of bread crumbs.

7. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.

8. Or, you can bake them on a piece of parchment paper for 20 minutes, flipping after the first 10 minutes.

9. Allow to cool for 5 minutes.

10. Enjoy!

These 7 healthy recipes taken from Tasty are sure to get you looking your best for those summer days by the pool!


Isabella Sodano

South Carolina '20

Isabella is a Junior at the University of South Carolina. Being from New Jersey originally, she can be described as a little bit of yankee, and a little bit of y'all. Although her major is Criminal Justice, she has a passion for writing and wanted a way to express her ideas outside of her major. Hobbies include collecting candles, watching Law & Order SVU, and making the world a better place :)
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