Summer is officially here and it is hot. I mean laser gun sun kind of hot here in Florida. Even at 7am, it’s already 80 degrees outside and 96% humidity! The last thing I want to do is get in front of a super hot range and start cooking. Yuck. My whole appetite changes too. I find myself reaching for lighter fare and foods that will keep me cool. I also have to be careful because this is also prime ice cream eating time and it is one of my weaknesses. A girl can’t live off of peanut butter ice cream alone. To help combat these temptations, I make sure my fridge is stocked with water heavy fruits and veggies like watermelon and cucumbers to munch on during the day. But again, I can’t live off of plain fruits and veggies all summer. That would be boring. Luckily I have a few recipes that I make on the regular that don’t require cooking. I’ve compiled a few of my favorite non-cooking meals just for your summer snacking pleasure.
One of my go-to mid afternoon snacks is a tomato, onion, cucumber and parsley salad dressed with an apple cider vinaigrette. My grandmother used to make this weekly for our family; I give her all the credit for this one! To execute, dice all your veggies and herbs, toss in a bowl with equal parts apple cider vinegar and olive oil, season with salt and pepper to taste. All of these veggies are in season in the summer and are always super fresh and flavorful. Change it up even more by adding in feta cheese. Add in buckwheat and voila you have tabbouleh! Sometimes I eat it straight out of the bowl or serve it over cottage cheese. Not feeling the cucumber? Switch it out for jalapeno, use cilantro instead of parsley and add only a squirt of lime juice and you have pico de gallo. Eat with your favorite organic blue corn chips or grain free crackers. Better yet, use it on top of your tacos!
I also really enjoy a good summer salad, but not just any salad. I like to use all kinds of garden veggies to make it fresh and exciting. Some more of my favorite toppings include olives, pepitas, tomatoes, zucchini, shredded red cabbage, slivered almonds, blueberries,blackberries and strawberries, roasted chickpeas, and carrots. Shoot, you could even add dried cranberries, shredded cheese or my favorite feta. Typically I’ll make simple pan fried chicken breast the night before and then slice it to top the salad. I’m also a huge fan of making my own salad dressings since store bought are a)expensive for good quality b)have added sugar/ preservatives c)have too much in one bottle for me to use before I get tired of the flavor. I like variety. Plus, your salad dressing is always fresh. Go back to the base vinaigrette that I mentioned earlier and add in your favorite spices. I like to use granulated onion and garlic powder along with dried basil, thyme, and citrus zest of some kind. Season with salt and pepper and you’ve got yourself a banging salad.
Typically I stay away from dairy, but I do really enjoy whole fat organic greek yogurt. It’s rich and creamy and pairs nicely with seasonal fruits and nuts. Drizzle a little raw honey if you’d like for a little more sweetness. I also use greek yogurt in my savory dishes too. Instead of sour cream on tacos or sweet potatoes I use a dollop of yogurt. Many middle Eastern and Indian dishes use this method as well for food made with lentils and chickpeas. Add a little diced cucumber, onion, garlic, lime juice and olive oil to your yogurt and you have taziki sauce. The possibilities are as big as you can dream them here.
I also really enjoy sandwiches during the summer months. I don’t eat them too often because out of all of the carbs I limit bread is number one on my list. If I do buy bread it is organic and sprouted (meaning there are alive seeds with lots of enzymes in there that are good for your digestion) and freeze it until I’m ready to make a sandwich. My favorite is a classic tuna using olive oil mayo or just plain olive oil and onions topped with tomato and toasted bread of course. I also really, and I mean REALLY love fresh tomato, basil sandwiches drizzled with organic olive oil. This is a nice meatless choice, but you could always add fresh mozzarella or goat cheese for a little protein kick. Wow now I’m really starting to get hungry! Bottom line is that you don’t have to be slave to your stove when it’s already 100 degrees outside. Go to your local farmers market and you’ll find everything you need for a satisfying summer meal.
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