TASTE5 Super-Healthy, Super-Easy Summer Feeds

If you are stuck on what to cook this summer, try one of these super-easy and super-healthy summer time dishes!

These super healthy and easy-to-make summer-time meals make for the perfect feed after a long day at the beach!

You don’t need to be a pro-chef to cook these meals, nor do you need to put your beach bod on the line! They are the perfect mix of healthy and tasty, and I hope that you love these recipes as much as I do!

Here at YOMM, we believe in innovation; so feel free to use these recipes as a baseline to your own creation!

All recipes serve four people!

1. Chicken and Avo Wrap

This recipe is super easy and absolutely delish! Chicken is full of fiber and avocado might as well be a super-food, and the two work so so SO well together!

Ingredients

1 avocado, 4 chicken breast fillets, 4 Wraps, 1 cup of grated cheese, 1/4 of a lemon and Mayonnaise/your sauce of choice.

Method

Oil a pan to fry the chicken breast fillets. Sprinkle with salt and squeeze the lemon over the top. Fry until golden and crispy. Then, take out of the pan and break into small pieces.

Chop up the avocado into chunks and place onto the wraps. Sprinkle with cheese and place chicken over the top. Do this for all of the wraps.

Fold one side of the wrap inwards, and then fold in both sides. Put wraps into a sandwich toaster to melt the cheese and crisp up the wraps. Then eat up!

2. Tomato and Basil Pasta

What makes this a perfect summer recipe is that it is just as yummy served cold! Coming from a Maltese family (If you don’t know what or where Malta is, then read this article here!) this was a recipe that I grew up eating!

Ingredients: 

400g of spaghetti, 1 punnet of baby tomatoes, 1 small bunch of basil, 1/2 cup of powdered/shredded parmesan, olive oil, salt and pepper

Method:

Boil a pot of water on the stove, mix in a dash of oil and salt into the bubbling water. After 10 minutes, add the pasta.  All up you want to cook the spaghetti 10 minutes until al denté, but after 5 minutes, add the baby tomatoes and the basil, then cook for another 5 minutes. Drain all out together.

Put the drained mix into a big pot and stir in the parmesan. Then serve!

 

3. Spinach, 3. Feta and Roasted Pumpkin Salad

What is so great about salads is that you can add and take away any ingredients that you want! With this recipe, I love to add some roasted pine-nuts and a pesto dressing. Like the Tomato and Basil Pasta, you can have this salad cold, even put it in the fridge to give it a refreshing chill!

Ingredients: 

1 bag of spinach, 1/2 of a small pumpkin, 1 cup of fetta cheese/goats cheese, 1/4 cup of pine nuts, olive oil, salt, pepper

Method: 

Pre-heat the oven to 250 degrees. Cut up the pumpkin and place onto a baking tray lined with baking paper.

Drizzle oil over the pumpkin and sprinkle with salt and pepper. Bake for 15 minutes or until golden brown.

In the meantime, wash your spinach and place into a salad bowl. Break up the feta into small pieces and mix with the spinach. Toss in your golden brown pumpkin and drizzle the whole salad with oil or balsamic vinegar. Sprinkle with roasted pine nuts and enjoy!

4. Pesto Fettucini

This meal is easy as cake! It is the perfect meal to cook for your family, as it takes only 20 minutes, so if you are super hungry, this is the feed for you!

Ingredients

400 grams of fettucini,  1 cup of pesto, 1/4 of parmesan

Method

Boil a pot of water on the stove, mix in a dash of oil and salt into the bubbling water. After 10 minutes, add the pasta.

Cook for 10 minutes until al denté. Drain the pasta and return into the pot. Toss through pesto and plate up with a parmesan garnish.

Bon appetit! 

5. Coconut Chicken with a Mint, Noodles & Cabbage Salad

This recipe is the most complex of the five, but the time it takes to make it is 100% worth it! Note that this recipe does have chilli, however,  feel free to exclude this spicy element if you aren’t 100% up to it! Remember, if you love to cook, it can be worth giving yourself a challenge every now and again!

Ingredients

1 x 400ml can of coconut milk, 1/4 cup of lime juice, x1 long green chilli (optional) 1 cup of mint leaves, 4 chicken breast fillets, 400g dried flat rice noodles, 400g white cabbage finely chopped,

Method

1. Place the coconut milk and lime juice in a large deep-sided frying pan over low heat. Stir to combine, bring to a simmer and then cook for 5 minutes.
2. Add the chicken, cover with a tight-fitting lid and cook for 2 minutes each side. Remove the pan from the heat and allow the chicken to poach, covered, for 15 minutes or until cooked through. When done, remove the chicken from the pan, slice and set aside.
3. Strain the poaching liquid into a medium heatproof jug and set aside to cool.
4. Cook the rice noodles according to packet instructions, they should not take any longer than 3 minutes. Drain and place in a large bowl. Add the cabbage and 1/2 cups of the reserved poaching liquid. Gently toss to combine.
5. Divide the noodle salad between the plates and top with the chicken. Sprinkle with the mint and chilli (optional) to serve.

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So these are our top Summer picks but what’s your opinion? Would you whip these up? Or scoff them down if someone else made them for you?!

Share your opinions in the comments below! Which dish was your favourite and which one are you going to try next? Maybe even send us a pic of your version of one of our dishes!