The what to cook, when it’s too hot to cook, edition #101.

Those of you doing my Summer Meal Plan right now, know my summer rule well: it’s gotta be fresh, taste good, under 15 minutes to make, AND be something that you can eat the next day too.

There’s literally nothing sexier to me than this style of cooking. Ok…….well, except being able to teach it to all of you with the meal plans, and help you see that healthy eating doesn’t have to be so painful & time consuming.

It’s a philosophy I carry with me all seasons of the year, because, ya know, yes REAL LIFE is busy, but that’s never an excuse to not take care of yourself. In fact, it’s the reason that it’s important to.

But in the summer, there’s something even more magical about eating this way: so many foods are bursting into season, and you don’t need to do much to real food when it’s at it’s peak. It’s like the epitome of effortlessness and deliciousness, all in one.

A few chop chops here, a little grill there, a good dressing for the week, and you’re set for the next few days. So you can go enjoy your life– that patio, a little late-night paddleboarding or visit to the park, a sunset walk, or an unfussy dinner with friends.

Your food should compliment and make your life better and more vibrant, not harder. At least around here, that’s always the goal.

If you agree, I’ve got a got little one to add to your rotation this time of year: a salad that counts as a full meal, and one that works for anytime of day.

The Cobb Wedge Salad
Makes approximately 4 servings
Notes: Undressed and without the avocado and cheese added, this salad can keep fresh in the fridge for up to 2 days, making it a perfect lunch or make-ahead meal. Homemade balsamic dressing or The Green Goddess Dressing (below) compliments this dish perfectly.

1 head iceberg lettuce
1 roma tomato, seeds scooped out and chopped (or ½ pint baby tomatoes, halved)
1 cucumber, seeds scooped out and chopped
4 slices organic bacon or turkey bacon

2 hard-boiled eggs, cubed
1 avocado, cubed
1 handful crumbled blue cheese (or feta, goat, or parmesan cheese) (optional)

Fry bacon in coconut oil or butter and set aside to cool. Hard boil 2 eggs by adding them to a boiling pot of water for 8 minutes. Slice iceberg lettuce into four equal quarters and plate on each dish, adding the tomatoes, cucumber, avocado, bacon, hard boiled egg, and cheese on top. Whisk dressing ingredients together and drizzle over the top to serve.

Green Goddess Dressing
Makes approximately 4 servings
Notes: This is a great dressing for any salad, marinade for any meat or fish, or colorful dip for a crudité platter.

5 tablespoons olive oil
½ avocado
10 leaves fresh basil
1 handful chives (approximately 6 stalks), chopped
1 lemon, juiced
1 teaspoon anchovy paste
sea salt and pepper to taste

Blend all ingredients together in a blender or food processor. Add more olive oil if you prefer a thinner consistency. Store in the fridge for up to 6 days.

Love this recipe? You’d love the cookbook then too. And be sure to check out the seasonal meal plans (or the new easy DINNER ONLY plan)! Wanna know more about this real-food lifestyle made simple I always talk about? Be sure to check out this little podcast workshop I created for you, called: Simply Real FOOD: Real food, finally explained. Check it out here!

Be sure to grab my 5 free summer recipes you need to LIVE YOUR BEST LIFE this season here!