Happy June!
June to me is the end of another school year, the start of summer, warmer weather, barbecues by the pool, beachside vacations, and getting together with friends! Eating healthy during the summer is a great opportunity to embrace the fresh produce and lighter, nourishing meals. With a collection of fruits and vegetables at their peak, it's the perfect time to indulge in a variety of flavors while fueling your body with nutrients. Whether you're enjoying a picnic in the park, firing up the grill for a backyard gathering, or simply seeking options to beat the heat, summer offers numerous possibilities for healthy meals. Get ready to embrace the joys of summer!
Here are healthy summer recipes for you:
1. Grilled Chicken and Vegetable Skewers:
Ingredients:
- Boneless, skinless chicken breasts
- Bell peppers (assorted colors), zucchini, and red onion, cut into chunks
- Olive oil
- Lemon juice
- Garlic, minced
- Salt and pepper to taste
Instructions:
- Soak wooden skewers in water for about 30 minutes to prevent burning.
- Preheat the grill to medium-high heat.
- In a bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper to make a marinade.
- Cut chicken breasts into cubes and place them in the marinade for about 20 minutes.
- Thread marinated chicken, bell peppers, zucchini, and red onion onto the skewers.
- Grill the skewers for about 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are slightly charred.
2. Watermelon and Feta Salad:
Ingredients:
- Watermelon, diced
- Feta cheese, crumbled
- Fresh mint leaves, chopped
- Black olives, pitted and sliced
- Red onion, thinly sliced
- Balsamic glaze
- Salt and pepper to taste
Instructions:
- In a large bowl, combine diced watermelon, crumbled feta cheese, chopped mint leaves, sliced black olives, and thinly sliced red onion.
- Season with salt and pepper.
- Drizzle balsamic glaze over the salad and gently toss to combine.
- Serve chilled.
3. Quinoa Salad with Grilled Shrimp:
Ingredients:
- Quinoa
- Shrimp, peeled and deveined
- Cherry tomatoes, halved
- Cucumber, diced
- Red bell pepper, diced
- Fresh parsley, chopped
- Lemon juice
- Olive oil
- Salt and pepper to taste
Instructions:
- Cook quinoa according to package instructions. Let it cool.
- In a bowl, combine cooked quinoa, halved cherry tomatoes, diced cucumber, diced red bell pepper, and chopped fresh parsley.
- In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
- Toss the dressing with the quinoa salad.
- Season shrimp with salt and pepper, then grill them until cooked through.
- Place grilled shrimp on top of the quinoa salad and serve.
4. Grilled Shrimp Tacos with Mango Salsa
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded purple cabbage
- 1 ripe mango, peeled and diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the grill to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper until well-coated.
3. Grill the shrimp for about 2-3 minutes per side until they turn pink and are cooked through.
4. Warm the corn tortillas on the grill for a minute on each side.
5. In a separate bowl, combine the diced mango, red onion, jalapeño pepper, lime juice, and a pinch of salt. Stir well to make the mango salsa.
6. To assemble the tacos, place a spoonful of shredded purple cabbage on each tortilla, followed by a few grilled shrimp. Top with the mango salsa and garnish with fresh cilantro leaves.
5. Roasted Summer Vegetables
Ingredients:
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 1 red bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 red onion, sliced
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 425°F
2. In a large bowl, combine the zucchini, yellow squash, red bell pepper, orange bell pepper, red onion, cherry tomatoes, minced garlic, olive oil, Italian seasoning, salt, and pepper. Toss everything together until the vegetables are well coated.
3. Spread the vegetable mixture in a single layer on a baking sheet.
4. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and lightly browned, stirring once halfway through.
5. Remove from the oven and garnish with fresh basil leaves.
6. Serve as a side dish or as a topping for pasta, rice, or quinoa.
Enjoy these delicious and healthy summer recipes!