My Summer Pantry

This summer these are the foods that have been in abundance in my house:

A large variety of fruits – it’s always a quick, healthy snack

Roasted chicken breast for quick meals – I roast 5-6 breasts at a time, peel off the skin, remove the meat from the bones and cut into approx 2 oz. pieces.

Par cooked veggies – broccoli, carrots, cauliflower & green beans are great to eat with a slight crunch as a quick addition to lunch or the final cooking step can be completed while cooking the rest of dinner (like a stir fry).

Grilled red onion slices – I usually drizzle with evoo or balsamic vinegar before grilling.  I love having a big plateful of these ready for when I want to add a little umph to a simple meal.

Bell peppers in every color – great to eat raw, on kebobs, in salads and, my fave, with sautéed onions.

We have a large pot out on the deck growing a myriad of fresh herbs: rosemary, thyme, oregano, basil, savory, sage, etc. A simple chicken or fish can truly taste delicious if properly spiced even without fats.  Be sure to master the cooking technique.

And we always have bananas on hand for Nutritionist Karen’s famous Chocolate Peanut Butter Protein Shake – my son and honey have both become addicted!

Karen’s Peanut Butter Banana Protein Shake

1 serving

1 scoop Jay Robb chocolate powder (or 1 packet)

1.5 tbl natural peanut butter

½ large banana (or 1 small banana)

½ cup unsweetened almond breeze

½ cup ice

Put the ice in the blender first, add remaining ingredients, blend and enjoy.