Latest posts by Monique Nelson (see all)
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- Whole Foods Holiday Feasting - December 24, 2017
When it is warm enough outside to make it warm inside, the last thing you want to be doing is adding more heat to the mix. Writing this post mid-September I am quite conscious of the fact that the summer is coming to a close, and throwing together a meal or two based off a no cook recipe helps me to mentally make the most of these last few weeks.
For that reason, I thought I would collaborate with some of my favorite recipe developers to come up with a collection of No Cook Recipes that will keep me well fed and entertained throughout these last warm days of summer! Take a look through the incredible options and let us know which is your favorite in the comments section below. If you have a family recipe that requires no cooking, you’re welcome and encouraged to share that as well!
No Cook Recipes
Wraps & Rolls
I don’t know about you but after seeing the pictures from Trial and Eater’s Vegan Sunflower Wrap I want to eat about 100 of them right now. What is not to love? Collard Greens? Delicious and nutritious and replacing a standard wrap with greens, in my opinion, instantly gives you the go-ahead to eat as many as you possibly can. All the rest is pretty darn tasty too…but you should try it out yourself, just to be sure.
“This is a naturally vegan and gluten free meal, but is packed with so much flavor that you won’t even realize it.
This is coming from the queen of bread (me), so if I love a sandwich made out of a collard green, you will too.” Trial and Eater
Please don’t let the word “Vegan” scare you. I realize I like to share vegan friendly recipes, but in all honesty, it’s the same food you would normally be eating, just with less animal parts included. These Springrolls from Happy Kitchen.Rocks should be on the menu of every single human being, they are so scrumptious and actually quite easy to make! They’re also very versatile – you can choose what you want to put in them!
“Homemade spring rolls basically have just SIX ingredients including the dipping sauce (if you count vegetables as one 😉 ) and they taste so much better than pre-made rolls from take-out. You can make them 2-3 days ahead if you have to. But if you are me, you make a big batch thinking that you would eat them for lunch for the next two days and eat everything in one sitting because they are seriously that good.” Happy Kitchen.Rocks
You’ve probably heard me say, more than once, that true health can only be achieved through lifestyle choices. For many people, Weight Watchers is one way to learn the lifestyle without necessarily committing to a crazy, temporary fad diet. If you’re one of those people, than this Wrap is for you!
“I confess to being a tortilla addict. I grew up eating them with just a slice of cheese melted between them. I have used them for tacos. I have used them for burritos, enchiladas, and of course, wraps…This little Weight Watchers Lunch wrap is a favorite option alongside some carrots and frozen grapes for a hearty and balanced lunch.” You Brew My Tea
Simplicity is sometimes both beautiful aesthetically, but also flavorfully. When you pair just a few items together, it really allows the flavors of everything to come out in bursts in your mouth, and nobody knows how to accomplish this quite like the Italians do! If you are trying to be dairy free, a cashew cheese would be spot on in this sandwich or, do like the salad below and replace the mozza with creamy avocado slices!
“The closest thing I have to Italy is the fresh basil, mozzarella cheese, tomatoes, and bread on my countertop- all the makings of a caprese sandwich! The beauty of a caprese sandwich is that it’s simple to make, yet satisfying. Light yet filling. A little bit of Italy, or what I imagine Italy would be, in every bite.” Eat Thrive Glow
I am really appreciating the culinary tour around the world within this post, and a Greek Salad can do no wrong in my books! To me, it is the taste of health…but in a really good way! Again, if you’re trying to find your way around some substitutions to tailor to your personal eating plan, you could try tempeh or even quinoa instead of chicken.
“This simple Greek salad is easy to make and can easily be tailored to what you like and don’t like. Sometimes I just eat it on its own and not as a sandwich. Otherwise, you can wrap it up in a tortilla or your favorite flat bread.” Snappy Gourmet
I keep seeing this meme going around that says something like, “Why do people have to always say mean things like, ‘let’s go for a run’ or, ‘have some more kale’?” Every time I see it I think to myself, ‘some more kale? Why, don’t mind if I do!’ I adore kale! I have yet to come across a kale leaf I didn’t like! I don’t understand how it got such a bad name for itself!
The Kale Tabbouleh from A Gut Reaction looks beautiful and would be a delightful addition to any meal that is served at my table! I’ve never heard the term Tabbouleh before either, so in sharing this recipe I was offered the opportunity to learn. Middle Eastern food is just straight up good, isn’t it?
“This recipe uses kale (because it’s a great way to get more kale into your life) and zucchini (because I know a number of people that just don’t like cucumber!) that adds a little crunch to the dish. Plus it’s wheat, grain and gluten free and low FODMAP friendly.” A Gut Reaction
In my world, when it comes to meal planning I take a basic recipe – the foundations, we’ll say – and then I add all the veggies that I possibly can. This will vary depending on the dish, or what I happen to have in my fridge, but in goes all the veggies! This is why Simple and Savory’s Garden Chopped Salad speaks to my heart. Just listen to what she has to say:
“Once I have the basic ingredients all together, I head to the fridge to see what else I can chop up and toss in that salad bowl. The possibilities are endless. Broccoli, carrots, cauliflower, zucchini, peppers, avocados, olives, beans, dried fruit, hard boiled egg. . . I’m sure you get the idea!” Simple and Savory
This twist on a classic salad is just so fun. It’s super easy to customize if you have food restrictions (like smoked tofu for chicken!) and it is a show-stopper for sure! Plus, throw in a little easy to make and a dash of healthy as can be and we’ve got a winner!
“Our kicked-up version takes that classic layered salad and mashes it with all the flavors you love in a Mexican 7-layer dip, or in your favorite taco salad…With so many great veggies and those big Mexican flavors, it’s also plum-crazy-full of deliciously nutritious ingredients (no thick schmear of mayo here, friends!).” Two Healthy Kitchens
If you’re ever looking for something to bring over to the in-laws or the boss’s house and you really want to impress with your skills, you cannot go wrong with this dish. It is stunning to look at, and packs a healthy punch! I haven’t made it myself yet, but I can vividly imagine just exactly how delightful it tastes!
“Citrus fruits are great in the winter because they are in season and I definitely need the vitamin C boost when cold and flu season hits. This salad calls for 4 oranges and the juice of half a lemon. That’s a lot of good ol’ vitamin C shining through.” The Worktop
I had to throw one more Kale salad into the mix, but this one also suggest Brussels Sprouts and it has a bonus recipe for poppyseed dressing! My stomach is growling! Also, this blog is a highly amusing one to read, so make sure you check this out.
“As you can probably tell by our archives, we like cookies better than salads.
But this salad is the bomb diggity. People still say “bomb diggity,” right?” The Pintertest Kitchen
If is contains avocado, does it really need more of an introduction? This lovely little salad fits into just about any eating plan and it is all the best of easy, healthy, and thoroughly flavorful!
“This is my paleo take on a classic Caprese salad. I substitute avocado for the mozzarella and layer it with heirloom tomatoes and fresh basil from the garden. The avocado adds a creaminess that contrasts with the sweetness and acidity of the tomatoes. This simple fresh heirloom tomato avocado salad is a perfect appetizer for these hot summer nights.” Cook Eat Paleo
I kid you not, a matter of days ago I was searching for ways to use Cantaloupe. It is totally in season right now, and putting it in a salad was not even on my mind. This is brilliant! If you are coming to this site to get Vegetarian or Vegan ideas, this may seem like a far shot, but it can encourage your creative side! Add some coconut flake “bac’n” and a few dollops of cashew cheese and I think you’ve got a sweet and savory delight!
“Sweet, salty and delicious. This Cantaloupe Prosciutto Mozzarella Salad is a perfect lunch dish, side dish or dinner in a hurry. Just 15 minutes from refrigerator to table for this refreshing and tasty Cantaloupe Prosciutto Mozzarella Salad recipe!” Ann’s Entitled Life
I have never tried a cold soup. Of any kind. I am obviously missing out in a huge way! Aside from sounding totally refreshing, there is so much nutrition packed into this incredible sounding Gazpacho, it would give any green juice a run for it’s money! When it’s too warm to have a warm and cozy soup…try this.
“This minted summer gazpacho belongs to no-cook style dishes – nothing can go wrong.You too can make it at home with ease. All you have to do is chop your veggies, blitz them in a food processor, season, chill and enjoy. Pretty straightforward and above all really good for you, also because it contains raw garlic (the raw version has the most powerful health benefiting properties).” Garlic Matters
If you’re not quite sure what a Gazpacho traditionally looks like, Housewives of Frederick County clears that up for us all. This recipe is as traditional as it is mouthwatering. It will warm you up with is spice without heating up your home due to a hot, hot stove!
“Gazpacho- a chilled soup made from raw vegetables, usually served as an appetizer. Origination- Spain.
This recipe can be made in a matter of minutes and cleanup is a breeze.” Housewives of Frederick County
Watermelon Gazpacho? Is this a thing!? Yeah it is!
You are completely allowed and encouraged to eat watermelon for lunch or dinner and still be totally an adult. In fact, you’ll probably be considered a pretty impressive, put together, savvy adult! Watermelon Gazpacho. There you go. Mmm mmm.
“This watermelon gazpacho is so refreshing you wouldn’t believe it. Skip the garlic and make it your breakfast smoothie. Serve it for lunch or dinner with a slice of grilled ciabatta bread. Serve it at a party as an appetizer or bring it on a picnic. It’s the ultimate summer soup, energizing and hydrating, just exactly what you need on a hot summer day.” Happy Kitchen.Rocks
I love stuffed tomatoes. When I was a wee child my mom used to make stuffed peppers, and being the nonsensical picky eater I was, I wouldn’t eat peppers. So she made me stuffed tomatoes instead. They were totally different from the no-cook versions from RecipeThis, but both are out of this world when it comes to packing flavor into a meal! These little bites would be a great party pleaser, if you find yourself at a loss for what to bring to the end-of-season BBQ or late summer baby shower!
“This tomato recipe is perfect no matter what the season is as you can use the beef cake tomatoes or go after some of the smaller ones.” RecipeThis
Anything with Chickpeas catches my attention, but Zaatar I had to look up. Turns out it’s another wonder from the Middle East! While you can apparently find it in most supermarkets down the ethnic foods aisle, I’m fairly certain it is something one could DIY with the right ingredients. (Perhaps a future post is brewing!) If dairy isn’t your thing, I’m going to guess this would be delicious over a nice cool mix of quinoa, rice, and crumbled tofu. What do you think?
“This is an amazingly satisfying lunch, served on its own. It can also be served with some pita chips or crackers as a fun appetizer for company.” Vegetarian Gourmet
Well there you have it folks. 17 No Cook Recipes that will delight all of your senses. If you can’t find something to love out of this mix, you just might be the pickiest eater I’ve yet to meet!
What are your favorite ways to keep your kitchen cool during the summer, while still eating all the easy, healthy, tasty food you can? Leave some of your best no cook recipes in the comments!