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Summer Diet Plans?

26 Replies

Summer is almost upon us, bringing with it endless days of sunshine, hot weather, and warm weather foods.

Today we’d like to turn the blog post over to you, dear readers, and learn a bit about your summer diet plans. Not diet as in “losing weight”, but rather foods that you enjoy preparing and eating during the hot months.

Please fire away in the comments below, with ideas and recipes for dishes and drinks that are healthy, tasty and easy to make. Make sure to vote on other people’s suggestions.

Later this afternoon we’ll update this post with the most popular suggestions.

Thanks!

UPDATE:

Looks like Christine’s Watermelon ice pops are a hit! …

“we toss watermelon in the blender then freeze in ice cube trays or those Popsicle maker things. Its like a Popsicle but with only one ingredient.”

Farmer’s markets and backyards seem to be an inspiration for many of you as well, with corn, tomatoes, and even beets mentioned below.

“Corn.  I cannot wait for fresh, sweet corn.  On the cob (I eat it raw when it’s right off the plant! but you can boil/steam if it you must), grilled, chowder, in a salad with chopped fresh zucchini and some herbs.  Oh corn, how I’ve missed you.”

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  • Christine Alger

    Watermelon ice pops! we toss watermelon in the blender then freeze in ice cube trays or those Popsicle maker things. Its like a Popsicle but with only one ingredient.

  • Summer

    FRESH salads! Can’t WAIT for the tomatoes!

  • Dannielle Hertel

     I second the tomatoes! Can’t wait!

    Anything from my home garden.  It takes so much better when fresh, and when I’ve tended it myself.  

  • lovememycorn

     Corn.  I cannot wait for fresh, sweet corn.  On the cob (I eat it raw when it’s right off the plant! but you can boil/steam if it you must), grilled, chowder, in a salad with chopped fresh zucchini and some herbs.  Oh corn, how I’ve missed you.

  • Guest

    Pasta salad with feta cheese, sun dried tomatos, broccoli, and tossed in a light Italian. YUM!! 

  • Peggy in VA

    I have signed up for a service that delivers local(100 radius) mostly organic seasonal produce, eggs and cheese once a week. It’s pretty reasonable price wise. We’ll be eating this this summer. My yard is full shade now so the little container garden I once ate from not an option. This week it’s asparagus, strawberries, sugar snap peas, turnips, shitake mushrooms. I have a quiche in the oven now using spring onions, chard, baby swiss, and eggs. My kids are excited to see what comes in the box every week although still won’t eat that much from it. They are learning about seasonal,local,whole food and I’m hoping to wear them down by setting a good example. Another benefit= my husband and I are eating A LOt more vegetables so they don’t go to waste! The service e-mails recipes to help with ideas. I also swear by the Ball Jar Blue Book to advise on preserving/freezing overstock. I also love Mark Bittmans How to Cook Everything. It’s like a food encyclopedia with recipes!
     Also, I always make freezer jam with strawberries and peaches! I can’t seem to make enough to last until even Christmas. It’s sooooo good!

    • Thehealthyhoff

      Hi Peggy,

      Can you tell me the name of the service you are using?

      Thanks!
      Hoff

  • Brooke

    I can’t wait for all the regular summer goodies – tomatoes, corn, melons.  However, I’d like to plug BEETS! Right now you can probably find young beets at your farmer’s market.  If they’re small, you can cut the tops off, toss in olive oil, wrap in foil and roast (~400F) whole until tender (25-45 min depending on size).  The skins will slip off after you let them cool slightly.  Alternatively, if the beets are bigger, you can peel them, cut into 3/4 inch dice, toss in olive oil, salt & pepper.  Roast about the same as above, minus the foil. If you buy beets at the farmer’s market, they probably have some decent-looking green tops (opposed to the grocery store ones that look more drab).  Don’t discard them!  You can use them for any type of recipes that calls for cooked spinach.  If you have a reluctant family memeber, try sauteing in bacon grease (I know, I know) – but this may give greens a foot in the door to the dinner table.  The greens should be throroughly washed and chopped.  They can also be simply sauted in olive oil with garlic. Happy cooking and try some beets while you wait for your summer yummies!

     

  • Mr. Bill

    Fresh homegrown and local produce; more grilled food, less oven usage; more beer, less wine.
     
    @Brooke: I second the beet endorsement.

  • http://www.facebook.com/kenleebow Ken Leebow

     My lifestyle plan includes a Life without Lipitor (or any other meds). So, here’s how I accomplish that - http://www.lifewithoutlipitor.com.

    The one thing of note: I eat more. The myth of eat less, exercise more, needs to be busted. Unfortunately, all the experts continue the myth of eat less. 

    • http://www.facebook.com/cactuswren Susan Cactuswren

      Ken, with all possible respect, is it possible for you to make a contribution that ISN’T a promotion for your for-profit website?

  • http://twitter.com/Eating4Living Amie Ritchie

    smoked chickens and other things made on the grill and smoker.. and leftovers as salads and for fun…   all kinds of fruit and vegetables..  the more the merrier.. for cool summer treats- smoothies made from a variety of frozen fruit and various other ingredients..

  • FrugalArugula

    Salsa salad.
    Tomatoes, Onions, Jalepenos, Black Beans, Avocado (less ripe than guac), Corn.
    Season with cilantro, garlic, cumin, salt and pepper.

    Make it big and forget the stupid chips. Yum!

  • http://www.cooklocalthinksocial.com Cook Local Think Social

    Gazpacho!  I make mine with tomatoes, cucumber, carrot, onion, garlic, red wine vinegar, olive oil, one piece stale bread, a splash each of tabasco and worcestershire, salt + pepper.  AMAZING with in-season summer tomatoes and when it’s chilled it’s a great way to beat the heat.

  • http://twitter.com/ieatgrains Rachel

    Homemade (vegan) ice cream with fresh fruit. I’m stocked up on coconut milk in anticipation.

  • Februarystars

    Shrimp kebobs on the grill…with cherry tomatoes, wedges of onion, slices of zucchini, cubes of eggplant…brushed with olive oil, sprinkled with fresh herbs from the garden, 5 min. on the grill and then served over mesclun greens or kale and some quinoa or brown rice! I make the kebobs in the morning, leave them in the refrig and then throw them on the grill when we get home from the beach! 

  • Lisa

    Fish tacos. Whole grain taco shells, grill or broiled mahi mahi, cabbage slaw and sliced avocado. Light, refreshing and suprising filling! Mojito’s anyone?

  • Dave Schy

    I agree about gazpacho! You can pick everything up at the farmers market.
    Here is my green gazpacho made with ripe avocado.
    http://www.newtaste.com/gazph.html 

  • http://eatdrinkbehave.com/ Shannon

    My absolute favorite summertime dish is Caprese Salad.  Tomatoes, basil, and fresh mozzarella sprinkled with salt and pepper and splashed with a bit of olive oil and balsamic vinegar.  Serve it with a nice glass of wine and some crusty bread and you’ve got the perfect summer supper.

  • Betty Jones

    I belong to a multi-farm CSA, so I’m eating whatever surprises come in my box every week — so much fun!  This past week I had lettuce, carrots, bell peppers, the first corn of the season (yes!), peaches, blueberries, snap beans, yellow squash, zucchini, onions, and cucumbers. I’m really looking forward to heirloom tomatoes.  I highly recommend joining a CSA or vegetable club if you have the opportunity — it has totally changed the way I eat.  I’ve also been making corn tortillas, which I use as my bread most days.  I’ve found a local tortillaria where I can buy freshly ground masa, and I cook the tortillas on a cast iron skillet on my stove.  It’s a surprisingly relaxing activity, and the tortillas are delicious.

  • Talyah

     Sun tea! I especially love Good Earth Sweet & Spicy tea, in the caffeine-free variety. Makes a delicious, refreshing thirst quencher in addition to tap water!

  • Charlotte

    Watermelon. How I have missed thee. I can literally eat one of those huge ones in 2 days, if I didn’t have to share it with my 2 year old. I live off watermelon in the summer.

  • http://rawfooddietfood.com Cook847

    On more of a raw diet. Pasta Salad, olives, and a lot of greens. Cooking more grilled meats. Limiting the red meats, but adding more grilled chicken, fish for a lot of protein. Also, staying away from fried foods, and reducing what I eat. Did once in 05 and lost 30 lbs and got ripped.

  • http://www.foodonourtable.com Jennifer

    I have to agree with the tomatoes. Our family focused on eating with the seasons last year and we have been missing tomatoes.  However, I found a yummy recipe for zucchini hummus.  You seed the zucchini and add it to the food processor with garbanzos beans, olive oil, garlic, lemon juice, basil, parsley, salt & pepper.  We bake pitas and it is irresistible. A perfect summer time party dip.

  • http://www.facebook.com/cactuswren Susan Cactuswren

    Corncorncorncorncorn.  Stone fruits.  Rainier cherrieeeeeeeeeeeeeeeees.  In fact, I may just start at one end of my local ranch market and eat my way to the other.

  • Healthymomma13

    Right now I’m waiting for our CSA to start, I cannot wait to see what surprises we’ll get every week in our basket.  I’m saving these comments so I can try some of your suggestions. They all sound delicious!