Healthy Recipes to Cook for Summer that Tastes Better than Takeaway Dinners

Sometimes it is challenging to cook regularly on hot summer days. While we still want delicious food, we end up ordering takeaway dinners which might not be the healthiest choice. However, you can make some delicious meals with a little bit of food prep beforehand. Weekly meal preps save your time while helping you to prepare a healthy meal. Looking for some tasty and nourishing recipes to cook on summer days? Check out these easy recipes: 

Rice with Lemon Glazed Tofu & Bok Choi: Steam best quality brown rice with some bay leaf. Steam some bok choi while cooking the rice. In a bowl, mix honey, soy, lemon juice, zest, miso paste, chili flakes, and vinegar. In a hot grill pan, heat sesame oil. Add big pieces of tofu and grill until char marks appear. Brush the glaze on the tofu while grilling. Serve a portion of the steamed rice, and top with the grilled tofu and steamed bok choi. 

Cook with Daawat, which is the best brown rice available in India that comes with a full-bran layer.

Whole-wheat Falafel Wrap: To make the falafel, blitz chickpeas, flour, coriander leaves, parsley, cumin, salt, and pepper. Form into small balls and deep fry in vegetable oil. To make the tzatziki drizzle, mix some Greek yogurt, lime juice, zest, chopped dill, a pinch of salt and pepper. Warm the whole-wheat tortilla on a warm girdle pan. Add a layer of hummus, lettuce, tomato, falafel and top with the tzatziki drizzle. This Lebanese wrap is delicious, and the leftover falafels can be stored for later. 

Gnocchi in Tomato & Basil Sauce: Cook the gnocchi in boiling salted water and set it aside. In a pan, sauté garlic in olive oil, add chopped cherry tomatoes, sundried tomatoes, basil leaves and cook for 5-7 minutes. Stir in the gnocchi and finish with fresh basil leaves. Garnish with fresh parmesan and pepper. This quick meal can be made in a larger portion and refrigerated for later.

Mexican Tortilla Soup: This soup makes for a refreshing summertime dinner. In a pot, sauté some garlic in olive oil. Add cooked cannelloni beans, kidney beans, and butter beans. Add tomato paste, oregano, salt, and pepper. Cook for 15 minutes and add veggie stock. Add a corn tortilla and gently simmer the soup for 30 minutes. Add some baby spinach leaves just before removing from heat. Ladle the soup into a bowl and top with some fresh avocado slices and a dollop of coconut yogurt. Garnish with crushed pepper, coriander leaves and serve at room temperature.

Prepare these easy and quick summer recipes instead of ordering takeaway dinners. You can store leftovers in a Ziplock bag or airtight container in the refrigerator.