Cooking in summer can get tiring, especially when the temperature is hot! These no-cook recipes are healthy ways to stay cool and eat well this summer, without having to turn on the oven or stove. For more advice about no-cook meals, check out these tips and tricks from JFCS Squirrel Hill Food Pantry Program Assistant Arielle Kroser.
Granola Crunch Apple Peanut Butter Wrap
Ingredients:
- 1 flatbread or wrap
- 1/4 cup natural peanut butter (crunchy or smooth) or peanut butter alternative like sun butter or almond butter
- 1/3 cup matchstick-cut apples
- 2 tablespoons golden raisins
- 2 tablespoons granola
- 1/8 teaspoon cinnamon, optional
Instructions:
- For each sandwich wrap, place a flatbread or wrap on your work surface and spread with peanut butter.
- Lay apple matchsticks evenly, lengthwise, down the center of the flatbread, as shown in the photos in the post. Sprinkle raisins, granola, and cinnamon (if using) evenly over top of the apples.
- Beginning at one long side, roll the flatbread up.
- Cut in half and serve immediately, or wrap tightly and store in the refrigerator until serving or packing in lunch boxes.
Photo & recipe from Two Healthy Kitchens
Homemade No Cook Cookie Balls
Ingredients:
- 1/2 cup almond butter
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1/3 cup rolled oats
- 1/4 cup mini dark chocolate chips
- 1/4 cup ground flaxseed
Instructions:
- Mix together the almond butter, honey and vanilla in a medium bowl. Add in the oats, chocolate chips and flaxseed and mix well.
- Roll the mixture into 1-inch balls and place on wax or parchment paper. Stick in the refrigerator for 30 minutes.
Photo & recipe from Food Network
Salmon and Kale Caesar Wraps
Ingredients:
- 1 cups shredded kale
- 1/8 cup shredded Parmesan cheese
- 1/2 cup creamy Caesar salad dressing
- ½ can wild salmon, drained
- 1 large flour tortillas
Instructions:
- Place the kale, Parmesan, and Caesar dressing in a large bowl and toss until the leaves are evenly coated with the dressing. Add the salmon, use a fork to break it into flakes, and toss to combine.
- Place 1 tortilla on a clean work surface. Spread the filling horizontally, slightly below the center of the tortilla. Roll the wrap tightly by folding the sides over the filling, then rolling from the bottom up.
Photo & recipe from The Kitchn
Easy Tuna Salad
Ingredients:
- Two 6-ounce cans white meat tuna packed in water, drained
- 2 tablespoons minced celery
- 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
- 1 teaspoon minced flat-leaf parsley
- 1/3 cup prepared mayonnaise
- 1 tablespoon whole-grain mustard
- Freshly ground black pepper
- Freshly squeezed lemon juice (optional)
Instructions:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
- Cook’s Note: Substitute 1 teaspoon Dijon mustard for the whole-grain mustard and add 2 tablespoons sweet pickle relish.
Photo & recipe from Food Network
Cowboy Caviar
Ingredients:
- 1 can garbanzo beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 2 cans of corn, rinsed and drained
- 1 can of diced tomatoes, drained
- 1 onion, chopped small
- 1 bell pepper, chopped small
- Juice from 1 lime
- 1 tsp salt
- 1 tsp pepper
- 1 tsp basil
- 1 tbsp honey
Instructions:
- Place the beans, corn, tomatoes, onion, and bell pepper in a large bowl.
- In a small bowl, whisk together the lime juice, honey, salt, pepper, basil, and honey.
- Pour the dressing over the bean mixture and toss gently to coat. Serve as a salad or with chips.
Photo & recipe by From Valerie’s Kitchen
If you make something from this list or have your own no-cook meal, share it with us on Facebook, so we can see how you’re eating healthy this summer!