3 Easy and Healthy Summer Recipes
July 28, 2015
Summer is just around the corner! ‘Tis the season for outdoor fun, vacations, and cookouts! But staying healthy this summer doesn’t have to be difficult. You can stay on track with these easy, warm weather inspired recipes!
Long Weekend Grilled Salad
(Adapted from ohsheglows.com)
Light, fresh, filling, and easy to throw together for any long weekend gathering. The fresh corn lends a light sweetness to the zesty lime dressing. A generous dusting of salt and pepper before serving really makes everything come together. You can also make this the day before and let the flavours develop overnight in the fridge. Just throw it into a container and you’re good to go!
Yield: ~6 Servings
- 3 bell peppers (any colour)
- 2 zucchinis, sliced in half lengthwise
- 6 ears of corn, husk removed
- 5-2 cups cooked black beans (or one 15oz can)
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh lime juice (2 limes) I’m sure lemon works too
- 2 tbsp balsamic vinegar
- 2 small garlic cloves, minced
- 2 tbsp minced fresh cilantro (or herb of choice)
- 1 tsp maple syrup (or other sweetener)
- 1 tsp Dijon mustard
- Salt/Herbamare & Pepper, to taste
- Preheat the grill over medium heat. When it’s ready add the corn, rotating every few minutes. After about 10 minutes, add the zucchini and bell peppers. No need to chop the peppers, you can leave them whole. Grill for another 10 minutes, rotating frequently, until lightly charred.
- Meanwhile, cook your wheatberries on the stovetop (if using them) according to package directions. In a small bowl, whisk together the dressing ingredients and adjust to taste.
- When vegetables are done on the grill, cool, and then remove corn and chop the peppers and zucchini. Mix the drained and rinsed beans, dressing, and vegetables together in a large bowl. Add a generous amount of salt and pepper, to taste. Will keep for a few days in the fridge.
Lemon Basil Grilled Shrimp Skewers
(Adapted from jennysteffens.blogspot.com)
1 pound of shrimp, peeled and deveined
3 cloves of garlic, minced
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh parsley, chopped
1 tablespoon of dijon mustard
2 lemons, juiced
1/4 cup of coconut oil or avocado oil
2 teaspoons of sea salt
1 teaspoon cracked pepper
- In a bowl, combine garlic, basil, parsley, dijon, lemon juice, olive oil, salt and pepper. Combine well with a fork. Add shrimp and toss. If time allows, let the shrimp marinate for 1 hour or over night.
- Soak wooden skewers in water for 1 hour. Skewer shrimp onto the sticks. Grill for 1 minute on each side until pink. Serve warm, at room temperature, or refrigerate and serve cold. If the weather isn’t cooperating for the grill, they can also be prepared in the oven- just roast them at 450 degrees for 5-7 minutes.
Lemon Vanilla Meltaways
(Taken from 21daysugardetox.com)
The bright lemony flavor is one reason why these meltaways are one of my absolute favorite treats. The other reason is that they are just so darn good! When I want a little snack or a taste of something just slightly sweet, I often whip up a batch of these delightful goodies. I love how the tart lemon blends so well with the creamy coconut and vanilla. And they are so easy to make!
PREP TIME: 10 min
- 1/2 cup coconut butter, softened
- 1/2 cup coconut oil, softened
- Seeds from 1/2 vanilla bean pod
- Zest and juice of 1 lemon
Line 12 cups of a mini-muffin tin with mini parchment paper liners. In a mixing bowl (preferably one with a spout), whisk together the coconut butter, coconut oil, vanilla bean seeds, lemon zest, and lemon juice until well combined. Pour the mixture into the prepared muffin tin and chill for 20 to 30 minutes or until completely solid. Serve 3 pieces per person.