Now that the weather is starting to warm up, we can get excited about summer recipes! In general, when the weather gets warm, we tend to eat lighter foods unlike the heavy, hearty meals that we consume during the winter months. This means we get to use all of those good veggies from the garden, seasonal fruit, and lighter protein options.
Here are some recipes that use garden (or any) vegetables:
· Zucchini or summer squash boats: Slice these in half lengthwise, hollow out the inside, removing the seeds, and fill with things like ground meat, quinoa (or any other grain), diced bell pepper or onion, seasoning or fresh herbs, and top with a little cheese.
· Tacos/Lettuce wraps: These are an easy way to get a balanced meal if you’re making them at home. Use grilled chicken, fish, or ground beef or turkey, shredded lettuce or cabbage, fresh tomatoes, a little cheese and salsa. Go the lettuce wrap route for a lower carb option and to get an extra serving of veggies!
· Salads: you can really spruce up a salad and make it an amazing and filling meal. This is a great way to get several servings of vegetables in and even use up some veggies from the fridge that need to be consumed. Start with lettuce, spinach, or any leafy greens, add veggies like fresh tomatoes, corn, cucumbers, and avocado. You can add protein like chicken, fish/shellfish, steak, or beans and legumes if you’re going for a plant-based meal.
· Bowls: These are a popular new meal trend that is basically like a salad but instead of lettuce or greens, the base consists of a grain like rice or quinoa, and topped with sliced or diced veggies and some kind of protein. One of my favorites is an Asian poke bowl with rice, tuna, avocado, cucumber, sliced radish, soybeans or edamame, and topped with a little spicy mayo and soy sauce. You can also make one with a more southwest flavor with rice, grilled chicken, black beans, corn, bell peppers (grilled or raw), and salsa.
These are just a few ideas to get you going, but Dietitian Amanda shares more ideas on Fresh Focus Podcast episode 40. The great thing about these recipes, is that there’s no right or wrong way to prepare them! If you have access to fresh vegetables then that is ideal, but frozen and canned work great as well!