For most folks, summer means high heat, increased humidity and a change in eating habits. I know some days I just want to lay in front of the fan with my belly in the air sucking on ice cubes – but take heart, read on for some summer cooking help!
Summer heat can lead to hours indoors with the AC blasting, which minimizes normal outdoor activities. Dog walks get shorter, we park closer to the store entrance, skip the morning run or just stay inside altogether. Less moving, combined with fast food, can have an adverse affect on your body.
In my book, Just 10 Lbs, I offer a healthy, love-centered eating plan that increases your fruits and vegetables, your lean proteins and your smart alternatives to sugar, while encouraging you to love your body unconditionally.
With the help of my friend Lisa Roberts-Lehan we cooked up some amazing eats and drinks for you! You’ll find more in Just 10 Lbs but for starters:
- Stock up on the good stuff while it is ripe and easy to find.
- Check out your local grocery store, farmer’s market, produce stand, or u-pick-it farm and see what is available.
- Make your weekly menu around what is abundant.
And remember, you are what you eat, so repeat after me: “Today I am abundant with good health, good choices and good food.”
Seared Steak, Edamame and Snow Pea Salad
4 oz grass-fed top round steak, ¾-inch thick, trimmed of fat
1/8 tsp sea salt
1/4 tsp freshly ground black pepper
1 cup snow peas, thawed and sliced into matchsticks
1/4 cup edamame, shelled
1 tbsp lime juice
1 tbsp extra-virgin olive oil, divided
1 long red chili, finely chopped
2 cups mixed Asian greens or salad greens
1 cucumber, sliced
1/8 cup cilantro leaves
Season steak with salt and pepper.
In a nonstick sauté pan over medium heat, coated with cooking spray, cook the steak for 4 minutes per side for medium-rare.
Set aside and let rest for at least 5 minutes before slicing.
Return pan to heat and gently sauté snow peas and edamame for 1 to 2 minutes, until warmed.
To make the dressing, whisk together the lime juice, olive oil, and the red chili.
Combine greens, cucumber, snow peas, edamame, cilantro, and dressing in a large bowl.
Toss to coat. Plate and top with the steak. Serve.
Heirloom Tomato Salad
1 cup heirloom tomatoes, sliced
2 tsp extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
1 tbsp fresh basil, tightly rolled and finely sliced
In a bowl, toss tomatoes, olive oil, salt, and pepper. Allow to marinate for 20 minutes. To serve, garnish with basil.
Blue & Peachy
1/2 cup blueberries
1/2 cup sliced peaches
Toss to combine. Serve alone or over Greek yogurt.