Discover more from We Ate Well
In case you missed it!
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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