Every week, 'Fit Chicks' will highlight attire, tips, and (of course!) sneakers that make it perfect for you to get your sweat on in style. We’ll also hip you to some of our favorite weekend hang sessions and interactions with like-minded ladies because, we love showing love!
So, it’s June. For those of us who live in warm (read: ridiculously hot) cites two things are imperative from June - August; easy to make foods that require little to no interaction with an oven and options that are both refreshing (because, again, HOT) and healthy. Brit and I both live in Dallas which seems to have it’s very own heat index so, we’re always interested in finding options that will work for us as we battle 100+ degree temps and Saturday BBQ’s.
As we dive into the thick of summer, we thought we’d compile a few fresh and time-friendly options that you can utilize for a quick meal or to shine at the company picnic. We tapped two of our favorite food bloggers, Dixya Bhattarai of FoodPleasureandHealth.com and Bobbi Burleson of bobbiskozykitchen.com to grace us with 4 recipes that we absolutely have to try this summer. While you won’t find any burgers in this bunch, you will find options that will fill you up, are vegetarian-friendly, and even one that will cool AND satisfy your sweet tooth. Wins all around. Are you ready for some fresh eats? Let’s grub!
1. Mediterranean Quinoa Salad
Created by: Bobbi Burleson
Notes from Bobbi:
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 lemon, juiced
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic, minced
Fresh cracked black pepper
4 cups cooked quinoa, chilled
2 cups grape tomatoes, halved
1 English cucumber, diced
1/4 cup Kalamata olives, pitted and halved
1/2 red onion, finely chopped
4 ounces feta cheese, cubed
Place the olive oil, vinegar, lemon juice, oregano, basil, salt, and pepper together in a mason jar and shake to combine. Set aside In a large bowl, combine the remaining ingredients. Toss with dressing.
2. Cold Brew Froyo
Created by: Dixya Bhattarai
Notes from Dixya:
3 cups, plain whole-milk yogurt
⅓ cup cold brew coffee (I used Kohana)
⅓ cup honey
toppings: toasted coconut flakes, chocolate chips, chocolate syrup, caramel
Place yogurt, honey, and cold brew coffee in your ice cream maker. Churn the mixture for 15-20 minutes and scrape sides as needed. You can enjoy it immediately with toppings of your choice. Store the remaining mixture in an air-tight freezer safe container for 2 hours. Remove from the freezer 10-15 minutes or until it gets to a soft consistency before serving.
Please use your ice cream maker's instruction and make sure the freezer bowl is frozen ahead of time.
Two more amazing recipes are waiting for you over on Brit's site! Click below to get the deets on a tasty salad courtesy of Dixya and a Salmon entree curated by Bobbi!
Are you feeling these easy summer recipes? Anything you’d recommend? Be sure to let us know! You can find more amazing eats by heading to both Bobbi’s and Dixya’s respective websites via the links above.
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