These Healthy, Late-Summer Recipes Will Make You Rethink What Healthy Food Means
Soak up the last days of summer with these simple, clean and delicious dishes made from all local ingredients.
Summer produce is colorful, juicy, sweet and succulent. And we only have a few weeks left of some of our favorites: peaches, corn, tomatoes and those delicious little red potatoes. So let’s use these recipes below and host a backyard barbecue or just make it for your family.
These HEALTHY recipes will make you rethink what healthy food means, trust me. They are absolutely mouth-watering and delicious! I also sourced 90% of the ingredients from our local markets here in Pittsburgh (Bloomfield is my favorite!).
Flank Steak with Creamy Horseradish
This flank steak is awesome. I grill two at a time and keep the sliced meat in the fridge for meal prep. Marinading also tenderizes the meat and makes it slightly sweet and salty. With the simple horseradish sauce, it is fantastic.
- 1 2-3 pound flank steak
- 1 small (10 oz) bottle of teriyaki sauce
- ¼ cup prepared horseradish
- ¼ cup mayo or Greek yogurt or a combination of both
- ½ teaspoon salt
- ½ teaspoon pepper
- Marinade the flank steak in a bag with the teriyaki sauce for at least 2 hours.
- Grill it for 2 minutes on each side depending on the thickness. I like mine rare.
- Leave it to rest while you prepare the horseradish cream: Mix the horseradish, mayo, salt and pepper.
- Slice the flank steak thinly against the grain on a diagonal and serve with a dollop of the cream!
Easy. Makes 3-4 servings.
Corn, Peach & Tomato Carpaccio with Mozzarella
This salad has something for everyone: sweet peaches, hearty sweet crunchy corn, bright tomatoes, herbaceous basil oil and creamy cheese. It’s a hit.
- 2 ears of corn boiled
- 2-3 ripe peaches
- 2-3 cups tomatoes
- 2 balls of Buffalo Mozzarella
- 2-3 cups of basil leaves
- ½ cup olive oil
- 1 teaspoon salt
- 1 clove of garlic
- Start by boiling and cooking the corn through. Let it cool completely. Cut the corn off into strips. Cut the peach thin or into wedges, and do the same to the heirloom tomatoes. I originally cut them super thin to make it like a carpaccio but it actually doesn’t matter. Different sizes and textures will make it fun!
- Next, make the basil oil by putting the 4 ingredients into a food processor and pulsing until it is a bright green oil with no large pieces of basil. You might need to add more oil to thin it out.
- Arrange the beautifully sliced peaches, corn and tomatoes on a platter.
- Take the mozzarella and tear it into pieces. Looks rustic and gorgeous. Drizzle the oil on top and serve!
- Makes 4-6 servings.
- 2 pounds of red or white little potatoes
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup chopped fresh dill
- Add the potatoes to a pot. If they are large cut them in half or quarters and if they are small just leave them. Cover them with water and bring to a boil from cold. Makes life easier.
- Once the potatoes are fork tender (15-20 minutes) drain the water and add them back to a pot.
- Add the butter and let it melt all over the potatoes tossing them around in it. Add the salt, pepper and dill — give it another toss and voila! Delicious, fresh, and flavorful! Makes 4-6 servings.
Whoever said no good story started with a salad has never had one of mine. (It was me, I used to say that).
But here’s the truth: I am not naturally fit or thin and don’t naturally reach for vegetables. I am not a chef, but I’m good at assembling ingredients. I put in the work. I believe in feeling and looking my best — but not compromising! So, here you will find good ingredients, real wellness, and fun!
More formally, I cook up clean comfort food, am a passionate health coach, ritual maker and health product queen and a Certified Health Coach from the Institute of Integrative Nutrition with a specialty in hormone health.