If you can’t stand the heat…get out of the kitchen. That’s what they say, right? Well, during this heat wave late July-early August…getting out of the kitchen is exactly what I want to do. The thought of heating up the oven makes me wilt. So I thought it was time for a recipe roundup!

Concept Cook

Those of you who know me know I rarely stick to a recipe. I like to browse recipes and then use those ideas to make my own according to my tastes and, frankly, what I have on hand. (When will I learn to shop ahead?!) I call this “concept cooking.” Look through these and gather ideas that appeal and then make your own tasty creations!

Prep Ahead:

When you bring in a load of veggies from the store or your garden, consider chopping them up and portioning them out to store. Then you can have chopped onions or shredded carrots at your fingertips later on!

As for meat…you will have to do some cooking. But again, consider short cuts. You can buy a quality rotisserie chicken and shred it up. Just last week, I found a sale on organic pork roast so I cooked 3 of them up and shredded them. Then I portioned them into quart freezer bags and tucked them away. Now, I can pull a bag out to thaw at the beginning of the week and we can toss it on salads or in wraps and have a meal in no time at all. Other times, I have covered my grill in steaks so I could cut them into strips and save them for future meals. Though you can’t avoid cooking entirely, if you are going to heat things up work it to get more than one meal!

Here is a collection of cool summer recipes that are healthy, easy, and served cold. You can even batch cook them and eat leftovers for awhile!

Cold Soup? Yes! It’s Gazpacho!

Gazpacho is a tomato soup served cold and it an excellent way to use up all the garden produce you have right now.

Here is an awesome post by Whole 30 with a few starter Gazpacho recipes and techniques. Really, once you get the concept, you don’t need recipes anymore.

Heirloom Gazpacho with Bay Shrimp from Against All grain

Watermelon and Tomato Gazpacho by Nom Nom Paleo

Easy Gazpacho from Resolution Eats

Gazpachos can be made ahead and eaten over the course of a week. They only get better as they sit and the flavors meld together!

Think way beyond boring coleslaw. You can shred so much more than cabbage! Use it as a side or top it with a quality protein like chicken, shrimp, or steak strips. Slaws store and travel well, have a satisfying crunch and are a great way to use up s… — Think way beyond boring coleslaw. You can shred so much more than cabbage! Use it as a side or top it with a quality protein like chicken, shrimp, or steak strips. Slaws store and travel well, have a satisfying crunch and are a great way to use up summer produce.

Slaw Patrol

Slaws are awesome because they last awhile in the fridge, vs green salads that wilt quickly. It can be as simple as a bag of shredded cabbage and your dressing of choice. Here are some recipes to show you the range of flavors you can play with!

Zesty Low-Carb Jalapeno Coleslaw by GNOWFGLINS

Thai Slaw with Coconut Mango Dressing by Get Inspired Everyday

Apple-Carrot Coleslaw from The Nourishing Home

Chinese Chicken Salad Recipe by Rubies and Radishes

Wraps, Salads and Stuffed Avocados

Lettuce wraps are a summer staple! I love butter lettuce, but find any fresh green and roll it up!

Wraps are a quick idea. You can use simple lettuce leaves (I love butter lettuce the most for this because it is soft enough to roll but still gives a crunch!) or you can get fancy and find or make paleo flat breads.

Anything you can stuff a wrap with you can simply scoop onto a halved avocado for a delicious and satiating salad. In fact, a stuffed avocado is a brilliant, quick choice for a meal! I love tuna, salmon, or chicken salad. Mash up a devilled egg and some salsa. Even chopped fruit it tasty and quick!

Paleo Flat Bread by An Edible Mosaic (I love this recipe, it actually rolls and it tastes good. I have tried a lot of flops in my day!)

Caprese Stuffed Avocado by Laylita’s Recipes (not strictly paleo, but if you tolerate dairy and use a high quality cheese, these are wonderful!)

Be careful when buying wraps, even those labelled “Paleo.” Ingredients are not always idea. But here is a wrap I found at Costco that my family has been enjoying. They are delicate, but still wrappable. For a hearty wrap and a wet filling, like ch… — Be careful when buying wraps, even those labelled “Paleo.” Ingredients are not always idea. But here is a wrap I found at Costco that my family has been enjoying. They are delicate, but still wrappable. For a hearty wrap and a wet filling, like chicken salad, I often double them up.

Tuna and Avocado Wraps by Nom Nom Paleo

Keto BLT Lettuce Wraps by GNOWFGLINS

(This one uses cream cheese instead of mayo. If you don’t tolerate diary or want to be strictly paleo, use a avocado oil-based mayo or a nut spread instead!)

Paleo Buffalo Chicken Salad from Paleo Newbie

Healthy Avocado Chicken Salad by Eatwell101

For extra ease, use a shredded rotisserie chicken or precook chicken in batches to freeze so you can simply thaw a portion and make this salad.

Avocado Egg Salad by Eatwell101

Asian Steak Salad by Nom Nom Paleo

Turkey Cucumber Roll Ups by Plaid and Paleo

Curry Chicken Salad by the Real Food Dietitians

Gluten Free Tabouli Salad from Avocado Pesto

This is one of my favorite summer dishes. You can use any tabouli recipe you like and just substitute riced cauliflower for the bulgur (wheat). I cheat and use frozen riced cauliflower from Costco!

Chia Puddings

Chia pudding is so filling, I sometimes eat it as a meal! It is cold, creamy and refreshing.

The basic ratio is ¼ cup chia seeds to 1 cup liquid. I often use raw milk, but you could use almond milk or coconut milk. From there you add any flavorings you want, like cocoa powder, crushed berries, lemon, vanilla, etc. You can also add punch to it by stirring in a collagen or protein powder. Use a healthy sweetener like raw honey or monk fruit and you have a tasty, healthy, summery snack! (I actually have some soaking now as we speak!)

Here is a chia pudding recipe round up from Paleo Grubs. If you don’t use the exact recipes, you can get a lot for good ideas for flavor combinations!

Antipasti Plates

photo credit: from https://www.appetiteforenergy.com/ultimate-low-carb-antipasto-platter/

No cooking at all? Deal! Antipasto is food served before a meal to entice the appetite. Served as variety platters, antipasti dishes are one of my favorite things about Meditteranean cuisine! They aren’t just appetizers anymore! They usually include an assortment of cheeses, meats, marinated veggies and fresh produce. They are infinitely customizable so you can make them work for yoru dietary needs. For example, you’ll traditionally see crusty breads and fancy crackers, but as I eat grain-free, I prefer flax crackers, almond crackers, or plantain chips for dippers.

Get creative with your ingredients! Always go for quality, especially with any cured meats or dairy you might include. Look for variety and balance! For example, fresh grapes will add a sweetness to cut the salty of olives and feta. Mix shelf stable ingredients—like marinated artichoke hearts or mushrooms—with fresh produce—like figs, sliced melon, pea pods or cherry tomatoes.

There aren’t any hard and fast recipes, but here are a couple sites with great ideas.

Antipasto Platter Tips from the Gardening Cook

Ultimate low-carb antipasto platters from Appetite for Energy

And for the ultimate in simple: grab a plate of uncured ham slices and grapes! It can really be that simple!

Stay Cool!

What are some of your favorite summer dishes? How do you use up your Garden Produce! Let me know in the comments, or visit me on social media! Check out my Facebook Page or my Instagram to join the conversation. I’m always up to talk good food!

Nearly "Cookless" Eats to Beat the Heat