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You are here: Home / Archives for Summer

Summer

Cold Beet Salad with Goat Cheese and Green Beans

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A simple cold beet salad to welcome in the warmer months. I love the simplicity of this dish – only 5 ingredients and lightly seasoned with quality olive oil and salt and pepper. Serve this dish alongside any BBQ, or have it on its own for a light and nutritious lunch.

Cold Beet Salad with Goat Cheese on top
 
This dish was introduced to me by one of my good friends Sage. She made it over a summer weekend when we rented a house on the beach for a beautiful fun and friend-filled weekend in Tofino. The dish allows for the ingredients to speak for themselves. I love steaming my vegetables for maximum nutrient availability, but the beets and green beans can also be boiled for ease. Seasoned lightly with some fresh lemon, olive oil and salt this is a delicious cold beet salad is a must for any recipe repertoire.
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Filed Under: All Recipes, Dinner, Gluten Free, Lunch, Summer Tagged With: Gluten free, Seasonal, Summer, Vegetarian

Healthy Coleslaw Recipe with Toasted Almonds [Mayo-Free ]

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Looking for the best Healthy Coleslaw Recipe? Well, look no further. Not only is this coleslaw recipe packed full of antioxidants from the red cabbage and fresh herbs, but the creamy dressing is also naturally mayo-free. Turn this salad into a main meal by adding some baked tofu or a few eggs.

Red Cabbage Coleslaw on White Plates

 

The summer markets are bursting with berries, stone fruit, and fresh tomatoes. With the overload of delicious blueberries and wild blackberries, we sometimes forget about the more humble harvests. Cabbage springs into season in summer and has a lengthy season, lasting over 6 months depending on the climate. Cabbage is also packed full of antioxidants and is an easy addition to summer salads, BBQs and stir-fries.
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Filed Under: All Recipes, Dinner, Gluten Free, Lunch, Salads, Summer Tagged With: anthocyanins, antioxidants, salad, Seasonal, Summer

Baked Tempeh Asian Cabbage Salad with Ginger Sesame Dressing

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Asian Salad with Tempeh and Sesame Ginger Probiotic Rich Dressing

Wow, where did summer go?! I’ve been holding on to the last of it with my smoothie bowls and salads, and here’s my last ditch effort at preserving summer. What makes this salad special is that Napa cabbage is the main star. It’s crunchy and delicious when shredded, and is a great calcium source that often gets overshadowed by calcium-rich kale and bok choy. This Baked Tempeh Asian Cabbage Salad with Ginger Sesame Dressing is simple to prepare and uses fermented Apple Cider Vinegar as a base (also see Beet Apple and Kale Salad with Walnuts and Dill) which is something we could all eat a little bit more of. I hope you love this salad as much as I do. Here’s to finishing dinner while the suns still up. …

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Filed Under: All Recipes, Dinner, Fermented Food, Gluten Free, Protein Packed, Salads, Summer, Vegan Tagged With: calcium, salad, Summer, tempeh

Simple Vegetable Crustless Quiche with Feta

By 5 Comments

This simple vegetable crustless quiche is a great way to use up leftover vegetables in a healthy and high protein meal. It is a great meal for kids as the grating of vegetables when combined with the eggs and cheese is a sneaky way to get a whole lot of veggies in!

A simple Vegetable Crustless Quiche - Gluten-free

The abundance of zucchini is a guarantee that summer is in full swing. Creative uses for zucchini have taken over my Pinterest news feed – ranging from stuffed, to chips, to zucchini noodles. People are mad about this summer veg but no need to get too fancy, zucchini can produce some quick and easy dishes as well. This Simple Vegetable Packed Crustless Quiche with Feta recipe is exactly that. No stove stop required combined with 2 1/2 servings of vegetables per serve and a whole lot of protein!
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Filed Under: All Recipes, Dinner, Gluten Free, Protein Packed, Spring, Summer Tagged With: egg, Gluten free, Seasonal, Summer

Greek Red Lentil Soup with Lemon

By 3 Comments

This Greek Red Lentil Soup with Lemon has been adapted from two of my favourite cookbooks. The addition of crumbly feta and fresh rosemary on top makes it a quintessentially Greek recipe, though this can be omitted for a vegan red lentil soup more representative of a Turkish or Lebanese red lentil soup.

Greek Red Lentil Soup with Lemon

Red lentils are my absolute favourite lentil to cook with. They have the shortest cooking time (12 minutes!) and once cooked, they break apart to help form a thick and satisfying soup consistency. I recently learned that red lentils are, in fact, brown lentils, but without the outer skin! If you have browsed my other recipes you will see that 99% of my lentil dishes contain the humble red lentil, and 98% of those are curry-based dishes.

This recipe for Greek Red Lentil Soup with Lemon is adapted from two of my favourite cookbooks – Rebar from Victoria, and Whitewater Cooks from Nelson because, well why not enjoy the best of both worlds.
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Filed Under: All Recipes, Dinner, Gluten Free, Soups, Summer Tagged With: Lentils, Seasonal, Summer, Vegetarian

Edible Flower Salad with Rose Petals, Chive Flowers and a Light Vinaigrette

By 4 Comments

This recipe for edible flower salad features rose petals and chive petals, but really there are so many edible summer flowers that can be used. I love serving my flower salads with a light vinaigrette to as to not mask the delicate flavours of the flowers.

Flower Salad in glass bowl
 
Floriphagia is the consumption of flowers as food. There are so many edible flours out there, and while the documented nutrition information is limited to ‘high source of vitamin C’ and ‘good source of antioxidants’, some may say that the benefits come from the energetics of eating flowers. I am sharing one of my favourite ways to eat flowers – a simple salad. A light vinaigrette helps to bring the salad together, without taking away from the delicateness of the flowers.

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Filed Under: Herbal, Lunch, Salads, Summer Tagged With: Flowers, Harvest, herbal, Seasonal, Summer

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Hi! My name is Rachel and I am a Registered Dietitian and Certified Diabetes Educator who is passionate about nutrition that is healthy for our bodies as well as for the planet. Here I'll share some of my favourite plant-based recipes, evidence based nutrition information, and tips on green sustainable eating! More about Rachel...

Top Spring Recipes

Baked Asparagus Pearled Barley Risotto with Lemon and Hazelnuts

Baked Barley Risotto with Asparagus Pushed Aside with Spoon

Roasted Rhubarb Apple Crisp – 6 Ingredients [Vegan, Gluten-Free]

Roasted Rhubarb Apple Crisp in Blue Bowl with Baking Tray

Lebanese Wild Fennel Pesto Recipe

Wild Fennel Pesto in Hands

Beetroot Dip with Cream Cheese [5 Ingredients]

Feature Beetroot Dip in white bowl

Dandelion Root Latte with Turmeric and Ginger

Dandelion Root Latte in White Mug with Dandelion Flowers

Vegan Ranch Dressing with Hemp Hearts

Vegan Ranch Dressing Recipe in Glass Jar with Dill

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