Happy Friday and weekend! For those of you who are new to We Ate Well, and for those that might have missed a few posts - here is a roundup of my new recipes and features this summer. Summer produce is mostly still around, so try these if you haven’t yet!
Salads and produce-forward things
Cucumber salad two ways - an Indian and Asian-inspired version
Watermelon and Feta salad - watermelons are super-sweet right now and will go perfectly with tangy feta
Greek Salad - a classic ( I have a seasonal variation coming up in the fall)
Greek Yogurt Raita - a simple swap gets you twice the protein
Chili Cheese Okra Poppers - jalapenos are forever ruined for me
Tomato Confit - hurry up and make this before local tomatoes disappear
The Zucchini Bread Series
Vegan Zucchini Bread - a favorite from my cookbook
Chili Cheese Toast - using the zucchini bread
Panzanella - a rustic Tuscan salad using the zucchini bread
Dessert: for that freak 80 degree day in October
Rainbow popsicles - a protein shake in disguise
Watermelon ice pops - approved by my daughter!
Strawberry (high-protein) ice cream - one that I’ll be making year round
Protein Pancakes - a healthy version of an all-American classic
Q&A with a low-carb nutritionist - got a lot of great feedback about this one
Intermittent Fasting - benefits and my experience practicing it in a sustainable way
The v8well Macronutrient Guide - print and stick on your fridge!
In Olive Oil We Trust - everything you ever wanted to know about olive oil, how to choose one and the origin story of Brightland
Book Club: This Is Your Mind On Plants - A journey into plant ‘drugs’
What to stay tuned for this fall:
My pre-order announcement for the cookbook - don’t miss next week’s newsletter! Also, here is my first interview for the book, from back in June, just ICYMI!
Fall produce - here’s everything we are excited for at We Ate Well!
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