The summer season is the perfect time for relaxation and entertainment. It feels great to be at home with family or friends enjoying a mouth-watering meal. Maybe you want to try something fresh and new for lunch. It’s not too late to start cooking and eating healthier.
In this article, I’m going to share my favorite five healthy recipes that are perfect for the summer season! You can find all of these recipes in my nutrition program so be sure to check that out. Let’s get started:
Pineapple Tofu Rice
This recipe is a great way to get in some good plant-based protein and stay on track with your fitness goals! It’s hearty, filling, and super nutritious! It’s loaded with healthy ingredients and tastes just as delicious as it sounds.
- ½ cup pineapple, diced
- ½ cup red cabbage, chopped
- 1 cup carrots, shredded
- ½ medium bell pepper, thinly sliced
- 2 cups tofu, cubed -or- 8 oz. chicken breast, cut into bite-sized pieces
- 1 ⅓ cup brown rice, cooked
- ½ cup edamame, shelled
- Non-stick cooking oil spray
- 1 tsp sesame seeds
- 2 tbsp peanut sauce
- Fresh cilantro, to taste
- Green onion, to taste
- Cook rice according to package instructions. Add it to your serving bowl when done.
- Spray a large skillet with non-stick cooking oil.
- Add tofu and cook on all sides. Add salt to taste. If using chicken, cook until done (5-7 minutes). Place it on top of your rice.
- Add your fruit and vegetable ingredients in the serving bowl.
- Top with peanut sauce and sesame seeds. And you’re done!
Watermelon Avocado Salad
I’m always looking for new ways to enjoy watermelon, and this recipe is one of my favorites. It’s also a great way to use up any last bits of summer produce you may have on hand. The combination of ingredients in this salad makes it tasty enough for the whole family and healthy enough that there’s no need to feel guilty about enjoying it!
- 4 oz. seitan, cooked and cut into 1-inch pieces -or- 4 oz. salmon filet
- 2 tbsp crumbled dairy or non-dairy cheese
- ⅓ cup avocado, diced
- 2 cups spinach
- 1 ½ cup cucumber, chopped
- 1 ½ cup watermelon, cubed
- ½ lime, juiced
- 1 tbsp jalapeno, diced (optional)
- Cook seitan according to package instructions. If using salmon, set the oven to 450 F. Season with salt and pepper, and then place salmon, skin-side down on a non-stick baking sheet. Bake salmon until cooked (12-15 minutes), then remove from the oven and set aside.
- Combine all ingredients in a serving bowl and enjoy!
Sweet Potato Fajitas
Do you love Mexican food? Who doesn’t, right? But all that cheese and sour cream can be a little heavy. This recipe is perfect for when you’re craving something light but still want those great savory flavors of fajitas! It will keep your diet on track without feeling deprived in any way.
- ½ medium tomato, chopped
- 4 small sprouted whole grain tortillas
- 6 oz. seitan, cooked and cut into bite-sized pieces -or- 6 oz. ground lean turkey
- ½ sweet potato, cut into quarter moons
- ¼ cup shredded dairy or non-dairy cheese
- Fresh cilantro
- Fresh jalapeno to taste
- Non-stick cooking oil spray
- Preheat the oven to 400 F.
- Warm tortillas in a large skillet until soft and place in serving plates.
- Cook seitan according to package instructions and set aside. If using ground turkey, add to a medium-sized skillet and cook until done (5-7 minutes). Make sure to mix and break it up with a spoon while cooking!
- Place sweet potato on a lined baking sheet, spray with non-stick cooking oil, and season with salt.
- Bake sweet potato for 18-20 minutes – until tender or slightly crisp.
- Combine sweet potato with the rest of the ingredients and dig in!
Pesto Quinoa Bowl
Quinoa is a great grain to eat for those looking to incorporate more plant-based proteins into their diet. This pesto quinoa bowl recipe is packed with nutrients and tastes delicious! The recipe includes both fresh vegetables and nutrient-rich nuts, so you’ll feel full after only one serving.
- 1 tbsp pesto
- 4 oz. seitan, cooked and cut into bite-sized pieces -or- 4 oz. salmon filet
- 1 cup spinach
- 1 medium tomato, chopped
- ½ cup quinoa, cooked
- ½ tsp oregano
- Spray a large skillet with non-stick cooking oil and place over medium-high heat.
- Add spinach and cook until wilted (5 minutes). Set aside.
- Cook quinoa and seitan according to package instructions. If using salmon, set the oven to 450 F. Season with salt and pepper, and then place salmon, skin-side down on a non-stick baking sheet. Bake salmon until cooked (12-15 minutes), then remove from the oven and set aside.
- Toss and combine all ingredients in a large serving bowl, divide into portions, and serve!