Welcome to the dog days of summer and simple eating. Unlike winter, when those crock pot soups and stews hit the spot, we are now in the season of light…
…Light from more hours of sunshine; light in the weight of our clothing; light in which to sit and be still; light eating to nourish and not overburden.
Here a few ideas to help you enjoy meals that get you out of the kitchen fast AND keep you feeling your best!
- Hard boil a carton of eggs to keep on hand. These are great as a grab-&-go breakfast or snack, egg salad, or added to greens. If you have an Instant Pot, use it to cook your eggs. 5 minutes to hard cook them, 5 minutes of natural release, and 5 minutes immersed in ice water. Peel all of the eggs immediately and refrigerate in an airtight container. EASY! No Instant Pot? Well, use older eggs and once hard cooked, immerse in an ice water bath for about 30 minutes and peel. I wish you luck with the peeling part…
- When you grill, make extra. Leftover steak is wonderful sliced thin and gently reheated to make fajitas, tacos or added to greens. Same goes for chicken. This is a great idea for any picnic leftovers as well, as long as they weren’t out in the heat.
- Sauté instead of roast so you don’t heat up the kitchen. This method of cooking is also much faster. Green beans, peppers, summer squash, broccoli, asparagus, etc. sautéed in extra virgin olive oil (lower heat) or avocado oil if you like to crank up the temperature.
- Grill vegetables. Grab a piece of foil large enough to wrap your vegetable(s) of choice. Oil the foil and add your cut vegetables, onions, whatever. Season with salt and pepper or Tajin (seasoning with a hint of lime and a kick). Drizzle with more olive oil and add a pat of butter, if desired. Wrap in another layer of foil and toss on the grill. Vegetables are fantastic this way, so make lots!
- Any type of “burger” is fast, easy and tastes great with those veggies: ground beef, chicken, turkey or pork. Season with your favorites–Lawry’s Seasoned Salt, onion and garlic powder work for me. The Beyond Meat plant-based burger is another tasty and quick alternative. (I’m practicing the art of consuming less animal protein on some days.)
- Cold salads: mix canned tuna packed in olive oil with a bit of chopped celery, salt, pepper and lemon juice over avocado and greens; pasta (or quinoa) of your choosing tossed with chopped sweet peppers and raw broccoli or even (ick) cauliflower, any of those leftover meats you grilled, and toss with olive oil, lemon juice and seasonings of your choosing. These can be made ahead in the morning, chilled, and no dinnertime cooking is necessary.
Now is the time to find fresh anything at the local farmer’s market and make up a concoction with what you have on hand. Keep in mind that if you don’t know what to do with some food, serve it on a bed of fresh greens, splash with some olive oil and lemon juice, and you’ll probably be just fine.
Relax, enjoy, and remember to drink your water.
Happy 4th to you,
P.S. If you’re feeling heavy and burdened and are struggling with creating a happy and healthy you, I’m here to help. A complimentary coaching session is yours for the asking! Email me today and we’ll set up a call.
“Summertime is always the best of what might be.”—Charles Bowden