Summer cooking tips, ideas and recipes

This summer, don’t let the heat deter you from preparing light, nutritious and tasty meals. Here are a few examples of quick, nutritious and yummy meals:

  • Hummus and organic carrot sticks
    • Fresh organic baby, peeled carrot sticks
    • If you really want to, you can make your own hummus, but since these are easy summer recipes, Sonny and Joe’s or Sabra brand hummus suffice
    • Add fresh olive oil and paprika to liven it up.

  • Spring Onion, Ham (or veggie ham) and Brie and Omelettes
  • Ingredients:
    • 2 -3 eggs (per person depending upon appetite)
    • 2 tbs of water
    • knob of butter for frying
    • 3 slices of ham – chop thinly
    • 3 – 6 spring onions, chopped so that the stems are long. Do not use the white bulb.
    • 2 oz of Brie cheese – chop into thin sections.
  • Method
    • Ham, Spring Onion prep:
    • Place a frying pan on stove with heat on moderate
    • In 3 minutes, add 1 tsp of butter to the pan
    • Place the strips of ham (or veggie ham) into the pan
    • After 5 – 7 minutes of cooking and browning, turn off the stove and add the spring onion stems. Stir so the spring onion stems can are heated and somewhat cooked.  Leave in the pan.
    • Egg Prep:
    • Break the eggs into a bowl, and add the water
    • Beat the eggs gently with a fork until they combine together. Do not over beat them or whisk them to a froth.
    • Place the frying pan on the stove and warm the pan over a moderate heat before adding the butter.
    • Add the butter and turn the heat up a fraction. As the butter is melting, tilt the pan so that the bottom and sides are both coated.
    • Once the butter begins to foam, carefully add the eggs to the centre of the pan, tilting the pan so that the eggs spread out evenly over the bottom.
    • Cook over a moderate heat. As the eggs begin to set, very carefully lift the edges of the omelette upwards with a spatula, ensuring that the omelette does not stick and also allowing the uncooked eggs to run underneath. Rotate the pan as you do so, making sure that all sides have been moved. Once the outer edges of the omelette is cooked and the edges are easy to separate from the pan, it is time to add the filling.
    • Add the ham and spring onions onto one side of the omelette.
    • Add the slices of brie on top of the ham and spring onions
    • Carefully pick up the other side of the omelette to cover the ham, spring onions and cheese
    • Cook for a minute
    • Carefully slide spatula under to flip the omelette onto the other side and cook for a minute or so
    • Serve immediately

  • Hearty salad
    • 1 quarter of a bag of mixed, pre-washed, organic baby greens
    • Onto the greens, add in this order:
      • 5 oz of grilled chicken or tofu
      • quarter cup of toasted sunflower seeds
      • quarter cup of raw almonds
      • 6 – 10 split cherry tomatoes
      • A handful of thinly chopped dried seaweed (nori)
      • Annie’s Goddess dressing

  • Turkey or Veggie burger
    • There are so many recipes for veggie burgers out there. Here is an especially good one.
    • If you want to go veggie, I recommend Boca Burgers
    • Dress the burger with leafy lettuce, pickles, tomatoes, a thin slice of cheddar cheese and go nuts with the ketchup and mustard.
    • Avoid the mayo for a healthier option

  • Hot dog and beans
    • Cook 1 – 2 hot dogs (your favorite variety or tofu pups) in a lightly oiled frying pan
    • In the mean time, heat up a can of Bush’s baked beans
    • Feel free to dress the dogs with horse radish, sauerkraut, relish, and mustard
    • Serve and enjoy

  • Warm savory stir frys over a bed of lettuce
    • Cook up your favorite noodle stir fry, It can be pad Thai, lo mein, or even pasta primavera. They all work great!
    • Add shrimp, tofu or chicken for a heartier option
    • Lightly dress the lettuce with a zesty vinagrette
    • Place the freshly cooked stir fry over the bed of lettuce and serve
    • Feel free to sprinkle with dried, thinly sliced sea weed (nori)

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