I love summer food! I mean… I also love winter food… I just love food I guess! But summer food has a special place in my heart! A good summer meal is light, but satisfying; hearty, but refreshing! And colourful! Always colourful! So, in honour of the official start of summer this week, I wanted to share with you 3 of my favourite summer lunches. And these recipes aren’t coming from my personal recipe book at home, they’re coming from my Total Body Transformation program! Yep. If you join now, you’ll have access to tons of amazingly delicious, macro-balanced, summer recipes! We’re talking breakfast, lunch, dinner, snacks AND smoothies! And each week, you’ll get daily workouts with Simone live on Facebook or in our App. Checkout our homepage for more info and to see the success our clients have had.

Our next cohort is starting in July, so if you want to get yourself in shape this summer, NOW is the time! Join Here!

Okay, now on to the recipes!

Pesto Pasta Salad

Calories: 373

Fat: 11g

Carbs: 44g

Protein: 22g

Ingredients

6oz Red Lentil Pasta, dry

3 Tbsp Green Basil Pesto

¼ Cup canned chickpeas

1 ½ cups edamame

20 cherry tomatoes

4 cups baby spinach

1 lemon, quartered

4 tsp hemp hearts

Directions

Cook lentil pasta according to package directions. Drain.
Mix pasta with pesto, divide between 4 jars and sprinkle 1 tsp hemp hearts into each.
Layer in the chickpeas, edamame, and cherry tomatoes.
Add spinach and 1 lemon wedge.

Close the jar and refrigerate until needed! Open and give the lemon a squeeze just before you dig in!

Green Goddess Prawn Salad

Calories: 384

Fat: 13g

Carbs: 42g

Protein: 23g

Ingredients

Dressing

¼ cup Tahini

¼-½ cup water

2 Tbsp Parsley, chopped

2 Tbsp Green Onions, chopped

½ tsp salt

1 Clove Garlic, minced

2 tsp Tamari

2 Tbsp Lemon Juice

Salad

8oz Prawns, raw

2 Cups Quinoa, cooked

1 ½ cups Chickpeas, canned, drained

⅔ Cup edamame

4 Stalks Celery, sliced

4 Mini Cucumbers, sliced

20 Cherry Tomatoes

4 Cups Baby Spinach

4 tsp Sesame Seeds

Microgreens (optional)

Directions

Cook prawns quickly with a little tamari or coconut aminos.
Make dressing - blend all dressing ingredients in a blender on high speed.
Layer spinach, quinoa, chickpeas and edamame.
Add tofu, cherry tomatoes, celery and cucumber.
Drizzle with dressing and top w sesame seeds, microgreens, or fresh herbs. Add a pinch of chili flakes if you like a little heat!

Roasted Cauliflower Burrito Bowl

Calories: 334

Fat: 11g

Carbs: 41g

Protein: 18g

Ingredients

1 cup cooked, Brown Rice - divided

1 whole, medium cauliflower head - chopped

1 Tbsp Avocado Oil

1 ½ Tbsp Taco Seasoning

1 Cup canned Black Beans - drained and rinsed

¼ cup Nutritional Yeast

½ Cup Water

2 medium tomatoes, diced small

1 Red Onion, diced small

2 Limes - juiced

½ Cup Cilantro

4 Cups Spinach

1 Cup Corn Kernels (canned or frozen)

1 Cup Edamame

1 medium Avocado

4 tsp Hot Sauce (sugar free ideally)

Directions

Cook Rice according to package directions.
Preheat oven to 425. Toss the Cauliflower florets with the avocado oil and half the taco seasoning. Season with salt & pepper. Roast for 20-25 minutes, toss halfway and add edamame for remaining time.
Combine the black beans, yeast, water and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.
Toss the tomatoes, onion, lime juice and cilantro together to make a pico de gallo. Season with salt. Now you’ve got some pico de gallo!

Build your bowl by layering spinach, then a quarter of the rice, refried beans, corn, edamame, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce!

If you liked these, want more, and you’re ready to get your body and mind ready for the summer, join Total Body Transformation now!! Click Here to Join!

Protein-Packed Summer Lunches!