If your house is anything like mine, the last place you want to be on a hot summer day is in the kitchen.
Perish the thought!
While I (almost) always have my dinners prepped, I like to have a few easy breakfast ad lunch recipes at hand. Here are a few breakfast and lunch ideas to get you out of the kitchen and out the door!
Breakfast: Overnight Oats & Smoothie Bags
One of the best things about the summer is the abundance of fresh fruit! Make it work for you. Overnight oats is a favorite at our house because it’s so easy to make, it is chock full of fiber and protein, and it’s a grab-and-go.
Here’s your base:
Overnight Oats
- ½ cup of steel cut oats
- ½ cup of milk
- ½ cup of Greek yogurt
- 1 Tbsp of chia seeds
The chia adds additional fiber, while the milk and Greek yogurt add protein. Mix in your favorite fruit and voila! Try shredded coconut and pineapple; strawberries; mixed berries; apples and cinnamon.
Smoothie Bags
Another option is to do pre-made smoothie bags. Using small snack bags, I try to make 2-3 flavors for the week. I add my fruit, usually a ½ -1 cup, a large handful of spinach, and 1 Tbsp of chia. I then throw them in the freezer.
I pull them out when I wake up before I make my coffee, so they’re not frozen solid still when I blend. I add 1/3 cup of egg whites, 1 cup of milk or water, and ice cubes.
The chia, milk, and egg whites provide protein without the bloating from protein powders, while you get a nice dose of fiber from the fruits, veggie, and chia to keep you full.
Lunch: Southwestern Chicken Salad and Cowboy Caviar Lettuce Boats
Southwestern chicken salad has been a family favorite for several years, ever since my mom brought it over for a summer cookout. It’s so simple to make, and man, does it go down easy!
- 1-2 cans of chicken breast, depending on the amount of people you’re serving
- 1 can red beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can of corn, drained
- Miracle Whip or mayonnaise to desired texture
- Chili powder, chipotle powder, garlic powder, and chives to taste
Shred the chicken, then add the legumes and corn. Add your dressing and spices, then mix! We throw the bowl in the middle of the table and put out some crackers and tortilla chips and bam. A light, served-cold dinner that’s perfect for a summer night on the porch!
Note – since it does have salad dressing, make sure to serve it on a bowl of ice if keeping it outside for any length of time.
These lettuce boats are another cold lunch favorite for the summertime. The perk with this recipe is that you can make it as spicy or as mild as you want.
- 1 can black beans, rinsed and drained
- 1 can black eyed peas, rinsed and drained
- 1 cup tomatoes, seeded and diced
- 1 or more jalapenos, seeded and diced. *If you have sensitive skin, wear gloves when prepping jalapenos*
- 1 cup corn – this can be canned and drained, fresh, or thawed from frozen.
- ¾ cup of bell pepper, any or all colors
- ½ cup red onion
- 1/3 cup of cilantro, or to taste
- 1/3 cup olive oil
- ¼ cup lime juice
- 1 Tbsp honey, or to taste
- 1 tsp chili powder, or to taste
- 1tsp cumin, or to taste
- Add if eating immediately, or hold if prepping ahead: 1 cup avocado, chopped.
Mix all of the above together. The better you can drain the liquid from the beans and corn, the longer it will last. This can be prepped up to 8 hours ahead. If you do that, hold the avocado and don’t add until you’re ready to eat.
Neat trick- you can open the avocado, cut it, then put the pit back in and wrap it gently with a rubber band. It’s already cut, but it won’t brown!
Once you’ve made your caviar, spoon them onto romaine lettuce leaves for a fast and healthy lunch!
Do you have any summertime favorite recipes? Let me know in the comments!