It’s summer, it’s hot, and it’s wayy too much effort to spend half the night in the kitchen (unless you have AC, then disregard that and know that half of the population is extremely jealous of you). And while it may be so much easier to pick up some fro-yo on the way home and call it dinner, you have to get your health fix somewhere. To find recipes that wouldn’t take forever to make, we turned to our cookbook (aka a Pinterest search) to find 8 healthy summer recipes that you definitely won’t mind being in the kitchen for (as long as you get to enjoy them after, right!)
1. Frozen Blueberry Yogurt Skewers
Yogurt (any flavor)
Simply take the blueberries and stick them through the skewer until there is no room left. Roll the skewer in a bowl of yogurt, and place on a cookie sheet in the freezer. Wait until they are sufficiently frozen and enjoy!
2. Grilled Veggies with Citrus Dressing
3 yellow squash, sliced lengthwise
3 small eggplants, sliced lengthwise
1 bunch asparagus
1/4c plus 2 tablespoons olive oil
3 tbsp lemon juice
2 tsp minced garlic
chopped herbs and seasoning blend of your choice
Place a grill pan over medium-high heat. Brush the vegetables with 1/4 cup of the oil until coated lightly. Working in batches, grill the vegetables until tender and lightly charred all over (about 7 minutes for the yellow squash and eggplant and 4 minutes for the asparagus). Whisk the remaining 2 tablespoons of oil, lemon juice, garlic, and thyme in a small bowl and drizzle the herb mixture over the now cooked vegetables.
3. Summer Salad in a Jar
4. Roasted Chickpea Salad
1/2c seasoned rice vinegar
1.5-2 tbsp natural cane sugar
1/2 tsp sea salt
2 medium field cucumbers
1 red pepper, diced
1c diced red onion
1/4c roughly chopped cilantro
1/4c chopped roasted peanuts
Roasted spiced chickpeas
Whisk dressing ingredients together in a small bowl. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon. Slice halves into 1/8-inch “half moons” and toss into a large bowl. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Pour in all the dressing and toss to combine. Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in. Portion into bowls and top with peanuts and optional roasted chickpeas. Serve immediately.
5. Quinoa Rolls
1 cup cooked quinoa
1/2 carrot cut into thin matchstick strips
1/2 cucumber sliced into thin strips
1/2 red bell pepper sliced into thin strips
4 sheets of nori paper
Slice all vegetables into thin, four-inch strips. Press 1/4 of the cooked quinoa onto the nori sheet, leaving about an inch of space on the side closest to you. Place the vegetable strips into the center of the quinoa, and roll gently. Repeat three more times. Slice into 8 pieces. Enjoy with chopsticks or as finger food.
6. Kale and Blood Orange Salad
1 small bunch dino kale
4 small oranges
1 small shallot, very thinly sliced
high quality extra virgin olive oil
Wash greens and dry in a salad spinner. Massage kale to soften it, making sure to remove the stems. Cut peel from 3 of the blood oranges and slice into rounds. Combine greens, shallot slices, and oranges on a plate and drizzle with olive oil and the juice from the remaining blood oranges.
7. Fireworks Parfait
1c plain lowfat Greek yogurt
2 tsp sweetend shredded coconut (plus 1/4 tsp. for garnish)
1 tbsp agave nectar
1⁄2 c strawberries (sliced)
1⁄2 cup blueberries
1 star fruit (sliced)
Mix Greek yogurt, coconut, and agave in a bowl. Layer berries and yogurt mixture to create red, white, and blue layers in a mason jar. Top with remaining berries, coconut, and starfruit.
Check out the credits/full recipes on our Pinterest page