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Eating for the Season: Summer Edition

Eating for the Season: Summer Edition

Tiffani Bachus, R.D.N., and Erin Macdonald, R.D.N.

Fruit Vegetables

Apricots Arugula

Cherries Avocado

Blackberries Beets

Blueberries Bell Peppers Butter Lettuce

Cantaloupe Butter Lettuce

Figs Corn (non-GMO)

Grapes Cucumbers

Grapefruit Eggplant

Honeydew Garlic

Lime Grape tomatoes

Lychee Green beans

Mango Edamame

Nectarine Radishes

Passion Fruit Shallots

Peaches Sugar Snap Peas

Plums Yukon Gold potatoes

Raspberries Zucchini

Strawberries

Watermelon

Here are three of our favorite summer recipes featuring the bounty of the season. Enjoy!

Berry Smoothie Bowl

In a blender, combine 1 cup of frozen strawberries with ¼ cup unsweetened almond or cashew milk, 1 tablespoon chia seeds, half a frozen banana and 1 tablespoon vanilla protein powder (grass-fed whey or vegan). Blend to desire consistency and pour into a bowl. Top with fresh blueberries, blackberries, and hemp seeds.

Cucumber Avocado Mango Salad

Thinly slice one hot house (a.k.a., English) cucumber using a mandolin and place in a bowl with 1 diced mango, 1 diced avocado, zest and juice of 1 lime, one-quarter cup chopped cilantro and 1 cup shelled organic soy beans. Stir until well combined and serve.

Lemony Zoodles With Grilled Shrimp

For the sauce, combine the zest and juice of 1 lemon, 1 tablespoon avocado oil, ½ tablespoon Dijon mustard and a pinch of cracked lemon pepper in a jar with a lid; shake to blend. Use a spiralizer to create noodles from 2 zucchini. Heat 1 tablespoon avocado oil in a large nonstick pan. When hot, add 1 clove minced garlic and the zucchini and sauté for 5 minutes. Remove from the pan to a serving bowl and toss the zoodles with the lemon sauce. Place the pan back over the heat and add 8 oz. peeled and deveined shrimp. Season with pink Himalayan sea salt and lemon pepper. Cook 2 minutes per side. Remove and place on top of the zucchini.

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