It’s that time of the year again when the sun is shining, and it’s the perfect weather for tanning (the safest way, of course) and making memories outside by the pool or at the beach. You’re eager to wear one of your new swimsuits (or coverup pants like the ones Kourt has on in this photo), you’re dreaming of eating a tasty dessert by the cabana, and you’re upping your workout routine to total beast mode. And, if you’ve restocked your entertaining essentials, then you already know it’s about to be the best time to plan a summer get-together.
The only thing missing from your HGS lineup? A foolproof menu for all your upcoming hosting duties. We got you.
We’ve already shared the 10 recipes every adult should know, but to give it a seasonal spin, we wanted to highlight five super simple ideas everyone should know how to whip up during the summer. From a vegetarian main dish to healthy sides and refreshing sweets, each option is especially great for attending or throwing backyard BBQs. Plus, they also make for quick meals for when you can’t decide what to cook for lunch or dinner.
Scroll on to learn and bookmark the five summer recipes every adult should know. *Not mentioned below, but on our honorable mention list is a well-curated charcuterie board.It’s a must for any party.
Gluten-Free Protein Patties
Recipe Type:Lunch/Dinner
Dietary Info:Vegetarian, Gluten-Free, Can Be Vegan
Serving Size:8 patties
Prep Time:15-20 mins
Cook Time:15-20 mins
Total Time:40 mins
Ingredients:
Part 1: (for the patties)
1 can black beans or 1 cup cooked beans
1/4 white onion
2 medium carrots
1.5 cup broccoli florets, chopped
1 cup portobello mushrooms, chopped
2 garlic cloves
2 tablespoons EVOO (extra virgin olive oil) or coconut oil
1 teaspoon smoked paprika
1 teaspoon cumin
1/4 teaspoon pepper
3/4 teaspoon Himalayan pink salt
Part 2: (for the herbs)
1 3/4 cups grains (brown rice/quinoa/amaranth)
Handful of fresh herbs (I use cilantro and parsley)
2 cups arugula/spinach leaves
1/3 cup macadamia nuts or walnuts
1/2 cup gluten-free bread crumbs
1 tablespoon tomato paste
2 farm-raised eggs
Instructions:
Before cooking:
Set the oven to 400° F and set aside a pot of water to cook your grains. You will want the grains to cook while you prepare the patties in this recipe. (Follow box instructions for grains. For my recipe, I use 2 cups of water for 1 cup of brown rice, and 1 tablespoon coconut oil.)
1. Add grains to a boiling pot of water and cover.
2. Next, roughly chop the white onion, carrots, broccoli, mushrooms, and garlic. Add the vegetables, olive oil, paprika, cumin, salt, and pepper to a blender, and pulse until coarsely blended.
3. Line a large tray with tin foil. Empty the vegetables from the blender onto the tray and spread out evenly, using a spoon or spatula.
4. Bake the vegetables in the oven for 15 minutes.
5. Meanwhile, prepare the herb mixture by adding a handful of freshly rinsed herbs, arugula/spinach leaves, macadamia nuts, bread crumbs, and tomato paste to a blender. Blend until finely combined.
6. Remove vegetables from the oven. With a spatula, stir and move them around. Spread them evenly again and pat them down.
7. Next, rinse black beans and place them on a foil-lined tray. Place both the vegetable tray and black bean tray back into the oven for 15 minutes.
8. Add vegetables, beans, and eggs to the blender. Blend until coarsely combined.
9. Pour the ingredients from the blender into a large mixing bowl and add the grains. Gently fold grains into the mixture.
10. Place a piece of wax paper or parchment onto the kitchen countertop. Using your hands, place the mix onto the paper, and form into a large ball, patting it down.
11. Cut the patties into eight sections. Roll each section into a ball and flatten down using the palms of your hands.
12. Add coconut oil to a large saucepan and cook patties/burgers on each side for 4-6 minutes, until a golden, crispy brown. (Keep saucepan covered to retain moisture)
13. Serve patties in lettuce wraps or bread rolls, with your choice condiments. Freeze for up to one month and enjoy by heating back up on the stovetop.
*To make this recipe nut-free, substitute nuts for sprouted pumpkin or sunflower seeds.
*To make this recipe vegan, substitute eggs with flax eggs (2 tbsp. flax meal mixed with 6 tbsp. water; combine and let sit for 10 minutes).
*For homemade (vegan) breadcrumbs, blend together nutritional yeast and macadamia nuts.
*For extra protein, use amaranth for the grains in this recipe.
Simple Cucumber Salad
Recipe Type:Snack/Lunch/Appetizer
Dietary Info:Gluten-Free/Vegan/Keto/Nut-Free/Vegetarian
Serving Size:3
Prep Time:5 mins
Total Time:35 mins
Ingredients:
The Base
3 seedless cucumbers, sliced very thinly
1/3 sweet onion, sliced very thinly
The Dressing
3 teaspoons of white sugar (can use monk fruit sugar for 0 calories)
1 teaspoon minced garlic
1/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup EVOO (extra virgin olive oil)
Splash of white wine vinegar (2- to 3-second pour)
Instructions:
1. Using a mandoline, thinly slice the cucumber and onion.
2. Place the ingredients uncovered in a bowl, in the fridge. Leave salad for 30 minutes before dressing.
3. Meanwhile, mix the ingredients together for the dressing. Add more salt or garlic, depending on your palate.
4. Pour the dressing over the cucumbers and mix. Enjoy immediately!
Pin Recipe
Print Recipe
Kombucha Crasher
Recipe Type:Beverage
Dietary Info:Vegan, Gluten-Free
Serving Size:1
Prep Time:5 mins
Total Time:5 mins
Instructions:
1. Pour Tajín chili lime seasoning on a plate. Rub half of the rim of a highball glass with a lime wedge, and dip the rim of the glass in seasoning.
2. Combinetequila, kombucha, lime juice, and ice in a co*cktail shaker. Shake lightly to combine. Pour over ice and top off with club soda.
3. Garnish with mint leaves or a lime wedge.
Pin Recipe
Print Recipe
Roasted Sweet Potatoes
Recipe Type:Vegetable
Dietary Info:Gluten-Free
Serving Size:5-7 servings
Prep Time:10 mins
Cook Time:45 mins
Total Time:55 mins
Ingredients:
5-6 organic sweet potatoes scrubbed clean with skin on
2 tablespoons extra virgin olive oil
1-2 teaspoons cinnamon
1-2 teaspoons garlic salt
1 tablespoon nutritional yeast
Instructions:
1. Preheat oven to 375° F.
2. Line a large baking sheet with parchment paper.
3. After cleaning the sweet potatoes, dry them off and cut them in half, then in quarters, then into small triangles.
4. Spread chopped potatoes evenly on baking sheet.
5. Drizzle oil over potatoes.
6. Sprinkle garlic salt and cinnamon.
7. Add nutritional yeast.
8. Toss with hands until evenly coated.
9.Place in oven and flip over after 25 minutes.
10. Raise oven temperature to 400° at the 35-minute mark.
11. Bake for another 10-15 minutes or until lightly browned and crispy, flipping halfway through if necessary.
Pin Recipe
Print Recipe
Healthy Snickers Bar Bites
Recipe Type:Dessert
Dietary Info:Vegan/Gluten-Free
Serving Size:Around 15 bites
Prep Time:20-30 mins
Cook Time:1 hour
Total Time:1 hour 30 mins
Ingredients:
2 organic bananas
1/3 cup vegan peanut butter
1/4 cup vegan caramel sauce
Dash of salt
1/3 cup chopped peanuts
1 teaspoon coconut oil
2 1/3 cups dairy-free chocolate chips
Instructions:
1. Slice bananas into desired bite-size squares and place on a baking sheet.
2. Mix peanut butter, salt, crushed peanuts, and caramel sauce then drizzle the combination on the sliced bananas.
3. Place in the freezer for one hour.
4. Melt chocolate chips and coconut oil and then using a fork, dip each frozen banana bite until fully covered in chocolate.
5. Place in the fridge for 10 minutes and enjoy!
Pin Recipe
Print Recipe
Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.
