A blog about food
Enjoy the Summer and Yummy Meals!
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Ahh....how delicious....summer has finally arrived and, as the days are getting longer, I notice that my eating habits are changing a bit. I tend to eat lunch a bit later and then I go out to enjoy my afternoon—missions that often include two-hour hikes, long cruiser bike rides or just strolling lazily about town and enjoying the weather.
I have noticed, however, that I am usually just getting home when the sun is beginning to set. That is also when I realize that I am starving and really can’t wait an hour to cook a fabulous meal. My solution: either grab something quick around town (if a restaurant is still open), eat snacks out of my pantry in a totally haphazard manner or just go to bed hungry. My cousin Eli mentioned she was plagued by the same summer dilemma. It seems to be a trend. So, in an effort to have a healthy meal instead of nibbling on snacks, I have compiled some ‘quick-cook’ meals for your eating pleasure—and even some ‘no-cook’ meals (and really what could be easier than that....?) that still have that made at home essence. These don’t even take 30 minutes and are all on the healthy side of eating—so, even if it is late, there is no guilt. Stock the ingredients in your fridge, and you are good to go, no matter what time of day (or night).
ABC Lettuce Wraps
These can be prepped in less than 10 minutes, are high in protein, and are just yummy. With artichoke, beef, and chickpeas—you can’t go wrong. I found the recipe in Self Magazine and wanted to share with SVM readers, this serves 4.
1 13 ounce can of artichoke hearts, rinsed and thinly sliced
½ pound deli roast beef, sliced into thin strips
1 small zucchini, thinly sliced
1 cup chickpeas, rinsed and drained
¼ cup reduced-fat grated Parmesan
¼ cup packed fresh basil
2 tablespoons capers, chopped
¼ cup fresh lemon juice
1 teaspoon olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
16 lettuce leaves (use butter or romaine)
Place artichokes, beef, zucchini, chickpeas, Parmesan, basil, capers, lemon juice, and oil in a bowl; add salt and pepper. Toss to coat. Wrap ¼ cup of filling in each leaf and serve.
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