When I think of summer, I think about 3 things: the beach, booze and food. Maybe you don’t love food as much as I do (doubtful), but when it comes to preparing my summer meals, I want something fresh and simple. Today I thought I would share three of my fave recipes that require little clean up and will satisfy your cravings. These are perfect for the “non-cook”, a.k.a those of us who prefer not to get our hands dirty in the kitchen.

Breakfast

Chia Pudding

Photo credit: Ana Mihalic via VisualHunt / CC BY-NC-ND

Looks kinda weird right? But OH-MAH-GOD it is so delicious! Chia seeds are an excellent source of protein that will keep you full all morning. Prepare these the night before you intend on noshing. I love to use mason jars so I can grab one and head to work in a snap.

Ingredients

1/4 cup chia seeds

1 cup almond milk – or your milk of choice. I prefer unsweetened vanilla.

toppings – in my chia seed pudding you will typically find fresh blueberries, unsweetened coconut shavings and honey, but feel free to add nuts and your favorite fruit! And a little dark chocolate never hurt anyone!

Prep

Mix the chia seeds and almond milk in a small, sealable container such as a mason jar. I recommend shaking the jar to make sure that the chia seeds are completely soaked. Then, add the other toppings, seal the jar and let it sit in the refrigerator overnight (or a few hours will do). When you are ready to eat, simply give it a good mix and off you go! You can also wait to add your toppings until you are ready to eat – the choice is yours.

Lunch

Multigrain Pita Pizza w/ Mushrooms and Ricotta

Photo credit: jeffreyw via VisualHunt / CC BY

I made this on a whim one afternoon and I was actually very proud of myself for coming up with such a simple and delicious lunch! The best part? Like my favorite chia seed pudding, you can personalize your pizza with any toppings you want. I like to use whatever leftover veggies are in the fridge to prevent being wasteful. On this particular day, I had some sautéed mushrooms, leftover sauce and ricotta to work with.

Ingredients

1/2-1 cup sautéed vegetables

1 multigrain or whole wheat pita

1/4 cup ricotta cheese

1/4 cup tomato sauce

olive oil

salt, pepper and parsley to taste

Prep

Heat your vegetables in a small sauté pan and season to taste. Warm up your sauce on medium-low heat. Mix your ricotta with an egg (I like to use the whites), salt, and pepper. This makes the ricotta easy to spread.

Lightly brush your pita with olive oil and season with a pinch of salt and pepper. Pay particular attention to the edges to prevent burning. Top the pita with your sauce followed by your veggies. Then, use a tablespoon and place small scoops of the ricotta cheese on top. I like to round out the scoops with my spoon. Bake at 400 for 7-8 minutes, or until the crust is crispy.

Dinner

Corn + Avocado Salsa Salad

Photo credit: feministjulie via Visualhunt.com / CC BY-NC-ND

This sh*&% is hella good and oh so healthy. For a less healthy, but equally as delicious option, simply add some Tostito chips or taco shells. I love this recipe because it is quick and cheap! I think the kids will love this one as well. Feel free to add some mangos or peaches for a sweet addition.

Ingredients

2 ears of fresh corn or 1 cup frozen corn

1 avocado

1 can black beans – rinsed and drained

1 container cherry tomatoes

1 red or green bell pepper – optional

cilantro – optional

1 lime

1 small red onion

salt and pepper to taste

Prep

If using fresh corn, cut the corn off the cob and place in a bowl with a little salt. For frozen corn, simply place the corn in a bowl of warm water to defrost. Chop the avocado and prepare your black beans. Be sure to drain these well! I like to warm up the corn and black beans in a sauté pan for around 3 minutes. Salt and pepper to taste.

Chop your pepper and red onion into small pieces. Slice your cherry tomatoes lengthwise in half. Combine your corn and black bean mixture with the avocado, pepper, tomatoes and onion. Mix well. Add the juice of 1 lime (or half if you don’t love the flavor) and season with more salt and pepper. Top with fresh cilantro if you like! You can add this to a fresh bed of lettuce, or eat it straight out of the bowl. You may also treat this meal as a salsa and eat with your favorite chips. Sometimes, we will add feta cheese for additional flavor.

Buon Appetito!

Mr. GGC and I hope that you enjoy these recipes and leave us a comment with your thoughts and suggestions. As a “non-cook” myself, I can attest to the fact that these meals are super easy, budget-friendly and totally satisfying. We like to keep our meals as green and clean as possible, but you can add your twist and dressings. All 3 of these meals can be prepared in 20 minutes and under – what more can you ask for?!

Try it – Share it – Tell us what’s up!

xoxo Mrs. GGC

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