Simple and healthy recipes you’ll love.
As a hot summer day is winding down, you might find yourself hungry, but not in the mood to spend much time in the kitchen. Of course, you also want to keep things healthy, fresh, and Fat Flush-friendly. Today, I’m sharing a selection of my go-to recipes to enjoy during the season of sun.
These selections are great for both lunch and dinner—and leave you with plenty of time to relax and enjoy the warmth and extra daylight.
Simple Summer Menus
Stuffed Tomatoes with Tuna Salad
—Phase 1; Makes 4 Servings
Ingredients
• 4 (6-ounce) cans of tuna in water, rinsed and drained
• 4 tablespoons flaxseed oil
• 1 cup celery, finely chopped
• ½ cup onion, finely minced
• 2 teaspoons turmeric
• 4 medium tomatoes
Directions
1. Mix tuna, flaxseed oil, celery, onion, and turmeric together.
2. Cut off top of tomatoes about ¼ of the way down and save tops.
3. Scoop out pulp, drain, and stuff with tuna salad.
4. Replace the top of the tomatoes.
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South of the Border Lettuce Wraps
—Phase 1; Makes 4 Servings
Ingredients
• Avocado oil spray
• 1 onion, chopped
• 1 orange or red bell pepper, seeded and chopped
• 1¼ pound ground lean meat (beef, turkey, or chicken)
• 3 garlic cloves, chopped
• 2 teaspoons All-Purpose Seasoning
• 8 large leaves of lettuce, rinsed
• ¼ cup of salsa
• Fresh cilantro
Directions
1. Coat a large skillet with a spritz of avocado oil and heat over medium-high heat.
2. Sauté the onion and pepper until softened.
3. Add the ground beef and garlic and continue sautéing until the beef is cooked through; drain.
4. Stir in the seasoning and let simmer for 5 minutes.
5. Spoon the beef mixture into the lettuce leaves.
6. Top each with 1 tablespoon of salsa, green onions, and cilantro.
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Vegetarian Stir-Fry
—Phase 1; Makes 4 Servings
Ingredients
• Avocado oil spray
• 1 small onion, sliced
• 1 carrot, sliced
• 1 cup broccoli florets
• 1 small or medium zucchini, sliced
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 1 egg
Directions
1. Coat a large skillet with a spritz of avocado oil and heat over medium-high heat.
2. Add the onions and carrots; cook for about 5 minutes, stirring often, until they begin to soften.
3. Add the broccoli, cooking for about 3 minutes, then add the zucchini, mushrooms, and garlic; continue stirring.
4. Move vegetables to the outer areas of the pan, reduce heat to medium and add the egg to the center of the pan.
5. Once the egg starts to become somewhat firm, break it up and continue cooking until firm all the way through; about 2 minutes.
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The Best Grilled Chicken Salad
—Phase 1; Makes 4 Servings
Ingredients
• 4 cups fresh spinach leaves, torn
• 2 cups green or red leaf lettuce, romaine, or baby greens, torn
• 2 tablespoons parsley, chopped
• 2 tablespoons rosemary, chopped
• 2 tablespoons basil, chopped
• 2 tablespoons cilantro, chopped
• 2 tablespoons chives, chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• ½ cup cherry tomatoes, halved
• 4 slices red onion, separated into rings
• ¼ cup apple cider vinegar
• 2 tablespoons flaxseed oil
• Juice of 2 limes
• Juice of 1 lemon
• 1 pound grilled chicken breast, chilled and diced
Directions
1. Combine all the ingredients except the chicken in a large bowl and toss until evenly mixed.
2. Arrange the chicken on top of the salad.
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Creamy Lemon-Lime Crab Salad
—Phase 3; Makes 4 Servings
Ingredients
• 1 lb crab, cooked and flaked
• 3 tbsp lime juice
• ½ celery, chopped
• 1¼ cups creamy lemon-lime yogurt dressing
• 4 cups mixed salad greens, shredded
• 2 tbsp scallions, finely chopped
Directions
1. Combine all ingredients, except scallions, in a salad bowl.
2. Mix well and serve.
3. Garnish with scallions.
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For even more recipes to enjoy year-round, pick up your copy of The NEW Fat Flush Cookbook. May you enjoy these nourishing meals and truly allow yourself to take in the sounds, smells, and tranquility of those crisp summer nights.
