When it’s 95 degrees out, there’s nothing we’d like to avoid more than standing over a stove. But alas, as the stomach begins to growl, our foraging instincts kick in. Instead of digging through the fridge in search of a stove-free meal, try these delicious and healthy recipes that will have you enjoying your dinner in no time, sweat-free!
It’s the most important meal of the day, so if you’re like us and enjoy the extra few winks before running into the shower in the morning, here’s a yummy favorite that you can bring to work and make all of your co-workers jealous.
On top of 8 ounces of your favorite non-fat yogurt (Think Greek for extra protein), add about 1 1/2 cups of bran flakes (rich in fiber).
Then add 1/4 cup of fresh or dried fruit or nuts.
When lunch rolls around, we all need a meal that packs the perfect punch. Something filling to keep you going but fresh to keep you feeling good.
Raw Cauliflower Tabbouleh
1 head medium head white cauliflower
1/2-3/4 bunch parsley, de-stemmed and roughly chopped
1/2 white onion, diced
1 large garlic clove, minced
20 cherry tomatoes, chopped
20 kalamata olives, pitted and chopped
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 teaspoon ground turmeric
1 teaspoon sea salt, or to taste
1/4 teaspoon ground pepper, or to taste
Cut the cauliflower to remove the stem and the chop into pieces small enough to fit into your food processor.
Place the cauliflower, parsley, onion and garlic in a food processor. Pulse until the cauliflower pieces are the size of a grain (like bulgur). Place the mixture in a large bowl.
Add the remaining ingredients and toss to mix. Serve chilled or room temperature. Store covered in the fridge for up to one week.
A big shout out to Eating Bird Food for this inspiration!
Oh the nightly supper conundrum. You’re exhausted from work, you walked a mile home (or drive who-knows-how-many) and right now you want to lay down and relax. Well, worry not. Just the sheer thought of this delectable dinner will get you up and raring to go. (You’ll be sitting down eating it in less than 10 minutes anyway.)
Mâche with Summer Lemon Cucumbers and Lychee
1/4 cup rice wine vinegar1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 pint fresh or 1 (16-ounce) can lychees, rinsed
1 (3 1/2-ounce) package enoki mushrooms
8 ounces mâche lettuce
1 pint mixed cherry tomatoes, halved
2 lemon cucumbers, sliced into half-moons (If you can’t find these, use 8 red radishes)
1 English cucumber
To make dressing, whisk together first 3 ingredients (through sugar) in a bowl. Add oil in a thin stream, whisking constantly. Season with salt and pepper; set aside.
Next, peel and chop lychees. Gently separate mushrooms from one another.
For each serving, toss 1 cup mâche with some cherry tomatoes, mushrooms, lemon cucumber, and English cucumber with 1 tablespoon dressing in a bowl. Top with 1 teaspoon chopped lychees and a dash of sea salt. (Add more lychees if you’d like a stronger floral flavor.)
For more delicious salad recipes, visit Health.com.
It’s what we all wait for. And this time it’s no different. FitSugar takes us back to the days of swing-sets and sprinklers by combining three flavors that everybody loves into a treat with a name so good, you know it has to be delicious..
2 ripe bananas
2 heaping tablespoons of all natural crunchy peanut butter*
8 graham crackers rectangles (which makes 16 squares)
*If you are allergic to peanut butter, try almond butter or sesame butter.
Peel the bananas and place them in a bowl.
Put two tablespoons of crunchy peanut butter in the bowl and mash the two together with a fork until creamy.
Place 8 graham cracker squares on a piece of foil. Use the fork to smear the banana and peanut butter mixture onto the crackers.
Then place a plain graham cracker on top to make 8 sandwiches.
Stack them so you have a row of four and then wrap them in the foil.
Place them in the freezer for at least six hours and enjoy.
(It’s that easy. Really.)
6-8 large basil leaves
Pinch of sea salt
1/4 teaspoon white wine vinegar
4 cups chilled water Combine watermelon chunks and basil leaves in a colander placed over a large bowl. Using a metal ladle or spoon, press watermelon to extract as much juice as possible. (The remaining pulp should be fairly dry.) Season the juice with sea salt and white wine vinegar, and strain through a fine-mesh sieve into a large pitcher. Add 4 cups chilled water, stir, and serve. ______________________________________________________________