Summer’s Best Recipes

Healthy | Light | Fresh | Easy

Summers are made for enjoyable, fresh, uncomplicated food that will fuel you with energy without weighting you down on a hot day.

A bit of roasting and a bit of toasting, a little chopping and a little tossing. A few simple fresh ingredients and a couple of no-fuss techniques that will bring out the most flavorful aromas and delicate palettes.

Sunshine Smoothie

A delicious smoothie for breakfast is the best way to start the day. Packed with all things good and very filling it will keep you going for hours!

How about a big glass of our ‘Sunshine Smoothie’ to brighten your day? Smoothies are our favorites at Nutrient because you can basically throw anything into them, prepare them in advance and make them as rich or light as you wish!

Sunshine Smoothie

Ingredients:

  • 12.7oz Yellow melon
  • 4.7oz Red apple
  • 2.8oz Yellow pepper
  • 3.8oz Avocado
  • 1oz Oats, flakes
  • 0.05oz Ginger
  • 12.5oz Orange

How to:

Combine all the ingredients in a blender and you are good to go!

Easy to pack in a jar for a quick refreshing snack as well!

5 Minute Pan Pudding

If you are after something savory, our 5 minute pan pudding is an all-time favorite during the summer!

It is delicious hot as it is cold and it reminds us of summer holidays and beautiful hotel breakfasts in bed.

It only takes a few minutes to whisk together and cook so you have no excuse not to have a hearty breakfast before you leave the door!

5 Minute Pan Pudding

Ingredients:

  • 3oz Greek yoghurt
  • 3oz Chicken egg
  • 1.9oz Cherry tomatoes
  • 0.25oz Flaxseed
  • 0.01oz Dried basil
  • 0.15oz Parsley, curly
  • 0.45fl oz Canola oil
  • 0.07oz Salt
  • 0.01oz Ground black pepper
  • 2.85oz Dark toast bread

How to:

  1. Heat the oil in a non-stick skillet. Whisk the eggs with the yogurt, basil, flaxseed, the salt, and the pepper. Chop the cherry tomatoes in half. Cut the bread in pieces to fit the skillet.
  2. Place the bread in the skillet. Pour the egg mixture in the pan. Scatter the tomatoes on top. Cook for five minutes until the egg is set and serve warm topped with parsley.

Enjoy!

Chipotle Vegan Burrito

When it’s time for lunch, nothing says summer like a good burrito! You can fill them with whatever is handy and they never lose their appeal! Whole-wheat tortillas for fiber, crunchy cucumbers, dried tomatoes for extra flavor and a glorious plum dressing to spice things up, make up our Chipotle Vegan Burrito.

Chipotle Vegan Burrito

Ingredients:

  • 3.6oz Tortilla, whole-grain
  • 1.2oz Romaine lettuce
  • 2.5oz Cucumber
  • 1.8oz Yellow pepper
  • 1oz Yellow onion
  • 4.3oz Red beans
  • 0.7oz Dried tomatoes in olive oil
  • 0.03oz Salt
  • 0.01oz Ground black pepper

For the Dressing:

  • 0.5oz Dried prunes
  • 0.6oz Lemon
  • 0.07oz Paprika powder

How to:

  1. To make the sweet and sour dressing place the dried plums with the lemon juice and the paprika in a blender or food processor and mix well to get a creamy, smooth consistency.
  2. Spread on top of the tortilla and add the rest of the chopped ingredients before wrapping tight into a burrito. Serve cold.

Chicken Sushi Rolls

Another great option for a light lunch with tortillas are our sushi recipes! And we’ve got plenty! Although it’s simplicity personified, a plate of beautiful little sushi bites screams of effort, so it’s a great way to impress your guests without even trying!

Chicken Sushi Rolls

Ingredients:

  • 4.2oz Tortilla, whole-grain
  • 1.9oz Chicken breast
  • 1.5oz Cucumber
  • 2oz Avocado
  • 1oz Carrot
  • 0.2oz Honey
  • 0.5oz Soy sauce
  • 0.15oz Canola oil
  • 0.01oz Ground black pepper

How to:

  1. Slice the chicken and heat the oil in a skillet. Sauté for 5-10 minutes until completely cooked through. Pour in the honey and soy sauce and season with pepper.
  2. In the meantime, cut the cucumber and avocado into strips, and shred the carrot.
  3. Fill each tortilla with the chicken, carrot, cucumber, and avocado. Roll tightly and cut into sushi rolls.

Artichoke Buns

As for dinner, we like to experiment with different ingredients and breathe new life to old classics with the addition of interesting spices, fresh produce and unexpected twists.

Our artichoke buns are a great inspirational example! A classic concept of an open face sandwich gets a modern spin with artichokes, cottage cheese and beans!

Artichoke Buns

Ingredients:

  • 3.6oz Sandwich bun, whole-grain
  • 4.8oz Artichokes
  • 2.65oz Red beans
  • 7.3oz Tomatoes
  • 1.4oz Ham
  • 1.15oz Cottage cheese
  • 0.03oz Salt
  • 0.01oz Ground black pepper

How to:

  1. Slice the tomatoes and chop the artichokes.
  2. Fill the buns with the sliced tomatoes, artichokes, beans, chicken ham and season with salt and pepper. Add a dollop of cottage cheese on each bun and serve.

Avocado Salad

A lovely refreshing avocado salad has graced summer menus all over the world and spreads smiles with every bite!

Here’s our own version complete with a rustic dressing!

Avocado Salad

Ingredients:

  • 5oz Avocado
  • 4.5oz Tomatoes
  • 0.6oz Arugula
  • 2.6oz Cucumber
  • 0.01oz Salt
  • 0.01oz Ground black pepper

For the Dressing:

  • 0.03oz Provencal spices
  • 4.6oz Greek yoghurt
  • 0.9oz Lime

To Serve:

  • 3.25oz Baguette, whole-grain

How to:

  1. Chop the tomatoes, cucumber and avocado and season with salt and pepper. Mix with the rocket.
  2. To make the dressing combine the yogurt with the spices and the zest of lime.
  3. Serve the salad drizzled with the yogurt dressing and slices of dark bread.

Now all you need are balmy nights and a garden view!

See you at Nutrient!

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