I’ve been pushing you all pretty hard to eat healthy foods, and eat lots of them. I don’t want you to forget some of the healthiest foods on the list, so it’s worth a little revisit
First: yogurt. Are you eating it as often as you can? Have you tried making your own? If not, at least grab a big tub of plain yogurt and put some in-season strawberries on top.
Aren’t those more wintery, comfort food kind of items?
It’s grilling season!
Can soups and beans really be summer foods?
- Grilled bone-in chicken – use bones to make broth (remember that many sources say the long cooking of the broth will even take care of bacteria from plate-food. You can eat the chicken off the bones and throw them right into the pot from your plate. Oh yeah – be sure to read that disclaimer in the sidebar about now.)
- Rice cooked with broth under a veggie-filled stir fry
- Rice cooked with broth (and beans) like Designer Imposter Chicken Rice-a-Roni with your burgers
- Simple first course soups like garlic soup or three bean soup with a big old salad
- What my dad calls “end of garden soup” that can be made anytime of year and is very light with the right sides (salad, biscuits). Substitute chicken stock for part or all of the milk or veggie water in my recipe.
- Refried beans are good any time of year – tacos never go out of season!
- Bean burritos (with this recipe, especially when zucchini are in season, or just refried beans, cheese and salsa for a quick snack)
- Mexican rice and beans on the side of those tacos, too
- Throw some cold beans on a salad (every night if you can)
- Pasta salad with beans (my fav is bow tie pasta, feta cheese, garbanzo beans and baby spinach with Greek Vinaigrette dressing; you could also throw kidney or garb beans into just about any pasta salad that strikes your fancy.)
- Hummus with pita bread or your crudite platter
- “Hide” lentils (pureed or not) in storebought spaghetti sauce or tacos (can you tell we do a lot of Mexican food at our house?)
- And how could I leave out the summer staple, baked beans? My husband loves baked beans with burgers; it’s the epitome of a summer meal for him. Because of trans fats and other additives, I’m determined to find an easy, tasty homemade baked bean recipe this summer that the whole family likes. Any ideas? I can feature the best one(s) later in the summer.
How else do you use broth and/or beans in the summer without feeling soupy? Do share! I have been falling off using them a little bit already, so I know we could all use a reminder.
- Get Rid of Triclosan
- Throw Away Less Food
- Using Your Dishwasher Wisely
- Connected Meal Planning
- Safe Drinking Containers
- Homemade Chicken Stock/Broth
- Intro to Super Foods Series
- How to Use More Beans
- Easy Homemade Yogurt
- Eat More Eggs
- Steam Your Veggies
- No More Canned Vegetables
- Memorize the Dirty Dozen
- Rethink Plastic Food Storage Containers
- Search Out Trans Fats
- Increase Omega-3 Fats