When the weather is warm and the sun is shining well into the evening hours, you probably don’t want to spend precious weekend hours in the kitchen. That would take up valuable time that you could be spending at the beach or pool! Summer offers many opportunities to relax, recharge, and enjoy the great outdoors, but that doesn’t mean your nutrition should take a vacation while you are. Luckily, meal prep helps you plan your meals in advance, and there are plenty of simple recipes that can make the process quick and painless.

Keep your diet dialed in during the summer months with these 12 recipes that are easy to make and bursting with fresh flavors. Featuring seasonal produce like strawberries, peaches, cucumbers, and more, it will be a treat to devour your homemade dishes. And after you spend some time in the kitchen, you can always enjoy your meals outdoors!

 

BREAKFASTS AND SNACKS

Vanilla Peach Overnight Oats



Overnight oats are a meal-prepper’s dream. All you have to do is combine the ingredients in the evening, and then you wake up to a grab-and-go breakfast in the morning! Sweet summer peaches make this recipe extra tasty.
What you’ll need:
½ cup dry old fashioned rolled oats
1 scoop Vanilla Shakeology
⅔ cup water
½ tsp. pure vanilla extract
1 medium peach, chopped
Find out how to make the recipe.

 

Avocado Egg Salad Toast

Don’t weigh yourself down with the mayonnaise that’s usually found in egg salad. This recipe keeps things light by using avocados to hold everything together. Plus, now you have just one more reason to indulge your love for avocados!
What you’ll need:
8 large hard-boiled eggs, coarsely chopped
1 ripe medium avocado, slightly mashed
2 Tbsp. fresh lemon juice
½ tsp. sea salt (or Himalayan salt)
4 slices low-sodium sprouted whole-grain bread, toasted
1 cup watercress
Find out how to make the recipe.

 

Vanilla Yogurt Bowl

Keep a hot summer morning cool with a fresh bowl of strawberries, bananas, yogurt, and almonds. A scoop of Shakeology gives this recipe a powerful protein-boots to help you power through the day, no matter what you have planned!

What you’ll need:
1 cup nonfat plain yogurt
1 scoop Vanilla Shakeology
4 medium strawberries, chopped
½ medium banana, chopped
1 tsp. sliced raw almonds
Find out how to make the recipe.

 

Strawberry Lemonade Bars

When life gives you lemons, you could make lemonade…or you could make these sweet strawberry lemonade Shakeology bars. It’s part snack, part cookie, and it will have everyone asking for more–adults and kids alike.
What you’ll need:
2 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
2 Tbsp. raw honey
4 Medjool dates, coarsely chopped
½ cup sliced strawberries
2 tsp. finely grated lemon peel (lemon zest)
2 Tbsp. extra-virgin organic coconut oil
1 scoop Strawberry (or Vanilla) Shakeology
1 tsp. pure vanilla extract
¼ tsp. sea salt (or Himalayan salt)
Find out how to make the recipe.

 

LUNCHES

Chicken with Quinoa, Oranges, and Walnuts

Stop eating the same old salad for lunch, week after week. Try something new this summer that will rock your tastebuds. Made with sweet oranges, aromatic cilantro, and crunchy walnuts, it’s a great afternoon pick-me-up or a brilliant dish to bring to a barbecue potluck!
What you’ll need:
1 cup cooked quinoa
3 oz. shredded rotisserie chicken breast (about ½ cup)
1 oz. walnuts, coarsely chopped (about 14 halves)
1 medium orange, peeled and chopped
2 Tbsp. chopped fresh cilantro leaves
2 tsp. extra-virgin olive oil
2 tsp. red wine vinegar
¼ tsp. sea salt
1 dash ground black pepper
Find out how to make the recipe.

 

Greek Cucumber Salad

There are only five ingredients in this salad, and every single one screams “summer!” Crunchy cucumbers and onions, fresh dill, savory olives, and creamy feta cheese mix together to become the easiest, most delicious salad you’ve ever had.
What you’ll need:
1 cup sliced cucumber
½ cup sliced red onion
2 Tbsp. crumbled feta cheese
5 kalamata olives, pitted
¼ cup chopped fresh dill
Find out how to make the recipe.

 

Rainbow Lentil Bowls

These gorgeous bowls of brightly-colored vegetables make a summer meal that’s as nice to look at as it is to eat. Thanks to some lentils, it’s also a nutritional powerhouse.
What you’ll need:
4 cups mixed salad greens
1 cup chopped red cabbage
1 cup pico de gallo (or fresh tomato salsa)
½ cup shredded cheddar cheese
2 cups cooked brown (or green) lentils
1 cup chopped orange bell pepper
1 cup chopped green bell pepper
1 cup halved cherry (or grape) tomatoes
Find out how to make the recipe.

 

Mustard Chicken and Spinach Salad in a Mason Jar

Mason jars and meal prep go together like peanut butter and jelly. But in this case, we’ll take some juicy grapes and flavorful mustard chicken over a PB&J any day.
What you’ll need:
½ cup red wine vinegar
4 tsp. olive oil
2 Tbsp. country-style Dijon mustard
2 Tbsp. finely chopped tarragon
1 cup thinly sliced celery
8 oz. cooked chicken breast, boneless, skinless, cut into ½-inch cubes
1 cup red grapes
4 cups fresh spinach
¼ cup walnut halves
Find out how to make the recipe.

 

DINNERS

Savory Slow Cooker Beans with Rice

Craving a hot meal at the end of the day, but not a hot kitchen? That’s where a crock pot comes in handy! Toss all the ingredients into a slow cooker and come home to this mouthwatering vegetarian dish. It makes six servings, so save the extra and re-heat it to enjoy all week long.
What you’ll need:
1¼ cups dry red beans (or dry red kidney beans), rinsed
Water
1 medium onion, chopped
2 medium celery stalks, sliced
2 cloves garlic, finely chopped
1 tsp. dried basil, crushed
1 bay leaf
2 cups low-sodium organic vegetable broth
1 cups water
1 (14.5-oz.) can stewed tomatoes
1 (4-oz.) can diced green chiles, undrained
Hot sauce (like Tabasco) (to taste; optional)
3 cups cooked brown rice, warm
Find out how to make the recipe.

 

Mediterranean Turkey Burgers

Summertime is prime burger time, but we’ll pass on the over-cooked meat patties in favor of these flavor-packed turkey burgers. Topped with crunchy veggies and a tangy yogurt sauce, you can dig in to this dish after a short 30 minutes of cooking.
What you’ll need:
¾ cup reduced-fat (2%) Greek yogurt
2 Tbsp. fresh lemon juice
2 cloves garlic, finely chopped, divided use
¼ tsp. dried dill weed
1½ lbs. 93% lean ground turkey
1 medium red onion, thinly slice half, finely chop half, divided use
¼ cup finely chopped sun-dried tomatoes
2 oz. frozen spinach, thawed, squeeze out liquid using a kitchen towel, chopped
6 Tbsp. crumbled feta cheese
1 tsp. dried oregano
½ cup whole grain bread crumbs
1 large egg
Sea salt and ground black pepper (to taste; optional)
1 cooked medium beet, sliced thin
¼ medium cucumber, sliced thin
Find out how to make the recipe.

 

Grilled Veggie Quesadilla

Don’t let summer pass by without eating all of the ripe produce that the season offers. It’s easy to get in all your fresh veggies with this grilled quesadilla. Made with pesto sauce and plenty of cheese, this is the summer version of comfort food.
What you’ll need:
½ medium red bell pepper, stem and seeds removed and discarded, cut into four pieces
1 medium Portobello mushroom, cut into ½-inch slices
½ medium onion, cut into ½-inch slices
1 medium zucchini, sliced diagonally into ¼-inch slices
1 medium summer squash, sliced diagonally into ¼-inch slices
2 tsp. olive oil, divided use
4 (8-inch) whole wheat tortillas
4 tsp. prepared pesto sauce
4 Tbsp. mozzarella cheese (2 oz.)
4 Tbsp. soft goat cheese (2 oz.)
Find out how to make the recipe.

 

Pesto Zucchini Noodles with Chicken

Pasta is great, but zoodles might just be better. Zucchini noodles serve as the base for this hearty chicken recipe, helping you eat plenty of vegetables, almost without even noticing it! Fresh basil leaves really takes this dish to the next level, packing in delightful flavor with every bite.
What you’ll need:
1 tsp. olive oil
½ medium red onion, chopped
2 cloves garlic, finely chopped
1 cup sliced mushrooms
4 fresh basil leaves, finely chopped
2 medium zucchini
1 Tbsp. basil pesto sauce
6 oz. cooked chicken breast, boneless, skinless, sliced, warm
Find out how to make the recipe.