Let's Eat Up: Summer Recipes!

Let's Eat Up: Summer Recipes!

Hello sweet readers! We’re having some beautiful days soaking up the sun’s rays at last, feeling fulfilled and free for a lovely summer ahead. If you’re anything like us, you may prioritise this season for fun, maybe relaxation, or just treating yourself kind.

Well, here at La Sierra we aim to do all of the above and that includes making scrumptious, creative, and nutritious meals to keep our bodies healthy and happy. We came across some of the Weight Watchers 5-Ingredient Recipes that we would love to share with our La Sierra family, ones that we know you will find tasty and yummy!

There’s Black Bean tostadas with cilantro slaw, chickpea and kale buddha bowls, the classic grilled chicken kebabs! The best thing about these mouth-watering meals is that each one takes only around 15 minutes to make!

Black Bean Tostadas (Serves 4)

Some people go to fish or meats when trying to incorporate protein into their diets. But black beans are a great source of plant-based protein for those who choose not to consume animals. It’s advised in this recipe to mush the beans with cumin which brings out a nice, seasoned flavour.

Follow these instructions:

  • 1 can (400g / 15oz) no salt added black beans, undrained
  • ¼ teaspoon ground cumin
  • ¾ teaspoon salt
  • 2½ cups angel hair cabbage (finely shredded green cabbage)
  • 2 tablespoon fresh cilantro (coriander), chopped
  • 2 tablespoons of olive oil
  • 1 tablespoon of fresh lime juice
  • 8 tostada shells (~15cm / 6”)
  • ½ cup of thinly sliced radishes

After you have all your delicious ingredients, you will want to stir together the beans and can liquid, cumin, and the ¼ teaspoon of salt in a small saucepan over medium heat, mixing together for about 2 minutes. Afterwards, take the contents in the saucepan and mash with a potato masher in a separate bowl until mostly smooth!

With that bowl set aside, you will then toss together cabbage, cilantro, lime juice and oil, and the remaining ½ teaspoon salt in a bowl of medium width. Then you can proceed by spreading the black bean mixture onto the tostada shells, topped with the slaw mixture and radishes and Voila! You’ve got yourself some yummy bean tostadas!

 

Our next recipes is …

Chickpea and Kale Buddha Bowls: (Serves 4)

Fun fact about this recipe, it can be an option not only for lunch but breakfast as well! Which is a great way to spice up your breakfast options. Buddha bowls in general tend to be vegetarian, that consist of whole grains, rice, plant proteins, and vegetables, however you are free to create whatever your heart desires.

The recipe follows as:

  • 2 large (free-range) eggs
  • 2 tablespoons tahini (sesame paste)
  • 2 tablespoons of water
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon of salt
  • 3 cups coarsely chopped lacinato kale (from 1 bunch)
  • Snack size can of chickpeas, drained and rinsed
  • 250 gram pouch of pre-cooked microwavable tri-color quinoa (prepared according to package OR cook your own pre-cooked tri-colored quinoa from scratch)
  • 1 medium avocado, thinly sliced
  • ¼ teaspoon black pepper

For this recipe, hard-boil the eggs (boiling about 6-8 mins) then put the eggs into cold water and let them chill for the next few minutes. Then stir together the tahini, water, lemon juice, and salt in a small bowl. Placing the chopped kale in a bigger bowl, you then drizzle the tablespoon of tahini dressing on the kale. With love, you then massage the kale for about 2 minutes.

Finally, divide the kale, chickpeas, quinoa, and avocado evenly in 4 bowls, peel the eggs and cut them in half and place one in each bowl as well. Sprinkle what’s left of the tahini dressing with pepper and dig in!

 

And the last-but-not-least recipe we would love to share is …

Chicken Kebabs: (Serves 4)

Now this recipe has sweet and invigorating flavors, sure to spice up any sunny backyard BBQ! Fun tip if using wooden skewers: drench them in water for about 20 min so they won’t burn!

You will need:

  • 4 boneless and skinless chicken breasts, each cut into 6 cubes
  • 24 pineapple chunks (about 2cm / 1”, from 1 medium pineapple)
  • 2 red bell peppers (capsicum), each cut into ~12 pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Cooking spray of your preference
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice

Now thread the chicken, pineapples, and bell peppers pieces onto 8 skewers. Shimmy salt and pepper and coat with cooking spray. Mix the oil, honey, and lime juice in a small bowl and set to the side.

Next, preheat the grill to a medium high. Spray the grates with your cooking spray and grill your skewers uncovered for about 4 minutes on each side. You can slight brush and coat the skewers with the oil mixture. When the chicken is thoroughly cooked through, you can put them on your platter and enjoy!

 

So whether you are vegan, vegetarian, or enjoy fresh meat, we have a recipe designed specifically for you this summer! Please try out these meals and let us know what you think about them!

Until next time, readers - stay cool!

 

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