QUICK & HEALTHY SUMMER MEALS

Diet decision concept and nutrition choices dilemma between healthy good fresh fruit and vegetables or greasy cholesterol rich fast food with a man on a crossroad trying to decide what to eat for the best lifestyle choice.Along with the long, lazy days of summer comes lots of vacation time and lack of routine. However, that doesn’t mean to say you have to ditch your healthy nutrition plan! So, instead of reaching for quick, unhealthy snacks or take-out meals on the road, try out one of these simple recipes that can be made with some of the ingredients listed below, or get creative and make up your own specialty! Keeping these ingredients on hand will make meals a breeze when you’re busy with summertime activities, and will keep your healthy lifestyle on track!

 Lean Proteins:

  • Canned Salmon
  • Organic or Free Range Eggs
  • Frozen, pre-cooked shrimp

Produce:

  • Baby Kale
  • Romaine Lettuce Leaves
  • Bell Peppers
  • Cherry tomatoes
  • Canned Water Chestnuts
  • Lemon

Healthy Fats:

  • Avocados
  • Sliced Almonds
  • Pesto Sauce
  • Coconut Oil

Healthy Carbs:

  • Quinoa
  • Canned Chickpeas
  • Canned Cannellini Beans

Seasoning Ingredients:

  • Dried herbs (Italian seasoning, or your personal favorite)
  • Minced Garlic
  • Jarred Capers
  • Balsamic vinegar
  • Dijon Mustard
  • Hot Sauce
  • Salt & Pepper

 

These recipes serve 1 - 2 people. Double up as needed! 

Shrimp and Avocado Salad Thaw shrimp as directed on package. Once thawed, toss with 1-2 tbsp pesto. Serve over a bed of arugula, along with sliced tomato, red onion, and a squeeze of lemon. Top with either cooked quinoa or chickpeas. Season with a dash of hot sauce (optional), & salt & pepper.

 

Salmon Lettuce Wraps Mix together a tin of salmon and 1/2 cup cannellini beans. Mix 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp dried herb seasoning, 1 tsp lemon juice, 1/2 tsp minced garlic & toss together with salmon & beans. Spoon mixture into a romaine lettuce leaf, sprinkle with capers, and wrap it up to serve.

 

Baby Kale & Egg Scramble Saute baby kale, diced tomatoes, red onion, and bell pepper in 1 or 2 tsp of coconut oil until softened. Add one or two whole eggs and three egg whites, and 1 tsp dried herbs, and scramble all with the veggies. Top with half of a sliced avocado, a dash of hot sauce (optional), salt & pepper.

 

Quinoa & Chickpea Salad Chop and mix together arugula, tomatoes, and red onion (1 ½ - 2 cups total). Mix with ½ cup each of sliced water chestnuts and ½ cup cooked quinoa. Mix 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp dried Italian herb seasoning, 1 tsp lemon juice, ½ tsp minced garlic, & toss with veggies. Sprinkle with 1 tbsp sliced almonds and salt & pepper.

Cheers,

Your Balance Team