Hey y’all!

Since it’s summer, we’re keeping the recipes really simple ’cause, I don’t know about you,
but this time of year I want to spend as much time outside as I can and not necessarily in
the kitchen


This week your recipes include:

  • A summer squash and onion omelet
  • Roasted green beans with almonds
  • A dish that includes baked salmon and peaches over arugula with lemon vinaigrette
  • A recipe that includes a ground beef and bison mix with roasted tomatoes
  • Shredded chicken with a Middle Eastern eggplant toppingNow, let’s get cooking!
    – Caitlin
    Co-Founder/Director of Content/Nutrition Coach

  • Garlic, 3 cloves diced (or more depending on your preference)
  • Green beans, 1 lb stems removed
  • Lemon, 1 juiced (1 tsp is needed for the recipe)
  • Onion ¼ sm yellow diced
  • Onion, 1 sm/med yellow diced
  • Peach, 1 cut in half for grilling or cut into smaller pieces for roasting
  • Squash, 1 sm yellow summer, cut into coins, then quartered
  • Tomatoes, cherry 1 pint sliced
  Other: Eggplant Mixture
  • Eggplant, 2 large
  • Lemon, 1 juiced
  • Garlic, 2 cloves diced
  • Tahini paste, 2 tbsp
  • Olive oil, 3 tbsp
  • Salt
  1. Heat the oven to 425. Line a baking sheet with foil.
  2. Cut slits in the eggplants all over. Place the eggplants on the foil-lined sheet.
  3. Roast the eggplants until the skin is black and charred, about 30-40min.
  4. When the eggplants are done, take them out of the oven and let them cool enough that you can handle them.
  5. Cut the eggplants in half and scrape out the inside with a spoon into a bowl. Try not to get any of the skin, it can be bitter.
  6. Use a fork to mash the flesh up, add in the lemon juice, garlic, tahini and olive oil, mashing the whole time. Sprinkle with a little salt to taste.