The struggle is sometimes very real to find healthy, easy-to-make dinners that not only taste great, but make us excited to prepare and eat! With this struggle in mind, holistic nutritionist and Glitter Guide contributor, Kara Stout, created three summer dinner recipes that you can quickly make in less than 10 minutes.
Our days seem to get busier and busier, and especially with how busy our summer months can be, my hope is that these will be helpful for you. Each recipe is made with fresh, minimal and whole food ingredients. Please also feel free to make them your own as well (i.e. if you want a vegan option, just leave out the cheese). They are also light, refreshing and perfect for these warm, sunny months! Each recipe is a fun spin on a salad, providing a variety of nutrients, protein, fiber and healthy fats. Enjoy!
Chicken Salad Mini Lettuce Cups
Little gem lettuce hearts
Organic rotisserie chicken breast
2 heaping tablespoons plain Greek yogurt, plain almond milk yogurt or good quality mayonnaise (Sir Kensington’s is a good brand with a great mayo option!)
1 celery, sliced
½ cup red grapes
1 handful raw walnut pieces
sea salt to taste
pepper to taste
1 chive, chopped
- Shred chicken with a fork or simply pull apart with hands. Also, if you prefer to bake your own chicken breast, feel free. Since I was sticking with the under-10-minutes goal, I went with an already-cooked rotisserie chicken.
- In a bowl, add shredded chicken and yogurt or mayo and mix well.
- Next, add the celery, grapes, walnut pieces, salt and pepper and mix well.
- Using a spoon, scoop chicken salad into the little gem lettuce hearts.
- Top with chopped chives.
Zoodle Caprese Salad
1-2 zucchini, spiralized
1 cup fresh basil leaves
¼ cup unsweetened almond milk
1 tablespoons raw pine nuts
2 teaspoons Parmesan cheese
½ teaspoon olive oil
¼ teaspoon minced garlic
sea salt to taste
1 handful mini heirloom tomatoes, sliced
fresh Ciliegine mozzarella
- First, make your homemade pesto! Add basil leaves, almond milk, pine nuts, Parmesan cheese, olive oil, garlic and salt to blender and blend well.
- Add spiralized zucchini to bowl, mix in pesto sauce and toss.
- Top with tomatoes, mozzarella and a few fresh basil leaves.
Caesar Salad Stuffed Avocados
3-4 romaine heart leaves, cut into ½ – 1-inch pieces
1-2 tablespoons Caesar dressing (Primal Kitchen has an amazing option!)
raw sunflower seeds
optional: Parmesan cheese
- Add romaine heart pieces and dressing to mixing bowl, toss and mix well.
- Cut avocados in half and remove the pit. Scoop out a bit of the avocado to make the hole larger.
- Fill the avocado holes with the Caesar salad mix.
- Top with sunflower seeds, fresh dill and Parmesan cheese if you’d like.