Foods to Cool You Down in the Summer

Lettuce Taco Wraps

Ingredients

For the Chicken Taco Mixture:

1 tbsp olive oil

1 yellow onion, chopped 

500g lean ground chicken 

2 cloves garlic, minced 

1 tbsp chili powder 

1 tsp ground cumin

½ tsp paprika

½ cup tomato sauce

½ cup chicken broth

S&P

For the Wraps and Toppings:

12-18 pieces of iceberg, romaine or boston lettuce  

Shredded Mexican cheese

Diced roma tomatoes

Diced red onion

Diced avocado

Chopped cilantro

Black beans

Baby corn, thinly sliced

Greek yogurt, plain 

Jalapeno pepper for a cool down KICK!

Directions

1.    Heat olive oil in a non-stick skillet over medium-high heat.

2.    Add onion and saute 2 minutes. Add chicken and garlic, season with salt and pepper, and cook, tossing and breaking up chicken occasionally, until cooked through, about 5 minutes.

3.    Add chili powder, cumin, paprika, tomato sauce and chicken broth. Reduce to a simmer and cook for about 5 minutes until the sauce has reduced.

4.    Serve mixture over lettuce leaves with desired toppings.

Veggie Noodle Pad Thai

Ingredients

For the Pad Thai Base:

2 medium zucchinis, spiralized

4 large carrots, spiralized

1 red pepper, thinly sliced

½ cup thinly sliced red cabbage

½ cup edamame beans, shelled 

¼ cup green onions, thinly sliced

2 tbsp hemp seeds

2 tsp sesame seeds

For the Nutty Lime Sauce:

1 garlic clove

¼ cup raw almond butter (any nut butter)

2 tbsp fresh lime juice

2 tbsp low-sodium soy-sauce

2 tbsp water

2 tsp pure maple syrup

1 tbsp toasted sesame oil

1 tsp freshly grated ginger

Directions

1.    Prepare vegetables, and add to a bowl

2.    Prepare the dressing by blending all ingredients in a blender

3.    Top bowls with green onions, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

4.    Optional protein add-ons: cubed extra-firm tofu, grilled chicken breast, sautéed shrimp

Colourful Watermelon 

Ingredients

For the Salad Base:

4-5 cups watermelon, cubed 

1 ½ cups cucumber, diced into small cubes

1 cup strawberries, sliced

½ cup pistachio pieces

½ cup goat cheese / feta cheese

For the Mint Lime Dressing:

¼ cup olive oil

Juice from 2-3 limes 

Zest from 1 lime 

2 tbsp finely chopped fresh mint 

¼ tsp salt 

Directions

1.    For the base, combine all ingredients in a large bowl. 

2.    For the dressing, mix all ingredients and pour over the salad base, and enjoy!

Upside Down Nutty Peach Cobbler 

Ingredients

For Nutty Crumble:

1 cup cashews, roasted and unsalted

¾ cup whole almonds, roasted and unsalted

¾ cup walnuts, roasted and unsalted

½ cup unsweetened shredded coconut

½ cup golden flaxseed meal

½ tsp salt

¼ cup coconut oil, melted

¼ cup maple syrup

For the Peaches: 

6-8 peaches, sliced 

¼ cup coconut oil, melted

¼ cup maple syrup

Directions

1.    For the nutty crumble, Coarsely chop cashews, almonds, and walnuts in a food processor (or blender).

2.    In a separate bowl, add to the nut blend, shredded coconut, flaxseed meal, salt, coconut oil and maple syrup and mix. Set aside

3.    For the peaches, in a medium saucepan, add coconut oil, maple syrup and peaches. Heat mixture over medium heat stirring frequently for about 5 to 10 minutes or until the peaches appear soft and caramelized.

4.    Add about 1/2 crumble to the baking tray, and press it down evenly on the bottom, followed by the peaches. Top the peaches with more crumble.

5.    Broil in the oven for 2 minutes to brown the top, and be careful not to burn.

6.    Serving with ice-cream, frozen yogurt, yogurt or whipped cream, and enjoy!