It’s that time of year for some summer recipes to beat the heat! I live in the high Rockies but it is still hot AF here, and from what I am seeing it is warming up all over. Summer is an easy time to reach for what is easy and not necessarily what is healthy or best for our bodies in this extreme weather. This blog will have a balance of both healthy and delectable recipes to help get you through the rest of the summer season which it appears will continue into the fall. 

Summer Recipes to Lose Weight

My principle for weight loss or weight maintenance includes adding vegetables to every meal. My most favorite summer salad can be made either dairy-free or not. This one is super simple, just mix all the ingredients below to your desired ratios. This recipe could easily be made vegan or vegetarian depending on if you ditch the cheese or meat.

Mix the following ingredients together: 

  • Arugula Summer Salad
  • Arugula
  • Chopped canteloupe (you can also use peaches or whatever is seasonally available where you live)
  • Sliced red onion
  • Prosciutto (optional)
  • Balsamic dressing or glaze
  • Burrata (or goat cheese, or blue cheese) (optional)

Summer Recipes to Cool Down

One of my favorite childhood memories is homemade popsicles and sun tea. These are both super simple but often forgotten.

Summer Popsicles:

Simply purchase popsicle molds and add organic fresh juice. and frozen or fresh fruit. 

Sun Tea:

My mom would get a big glass jar and put in about 6-8 bags of Lipton black tea (you could choose any tea of your choice) then let it sit in the sun for hours. Just keep an eye on it and check the coloring for your desired strength. If you grew up how I did you add a lot of sugar when it’s done while it is hot and then add ice. If you are opting for a healthier option ditch the sweetener and drink as is over ice. 

If you have been following me for any length of time you know I drink daily superfoods. Here is a recipe using my chocolate superfoods to make healthy fudge sickles.

Chocolate Peanut Butter Popsicles

Ingredients: Vegan banana chocolate fudge popsicles with homemade hazelnut spread. Creamy dairy free ice pops, nicecream, fudgesicles

  • 1 cup reduced-fat (2%) milk (or any alternative milk)
  • 2 scoops Chocolate Whey or Vegan Shakeology
  • 1 Tbsp. + 1 tsp. all-natural peanut butter


  1. Place milk, Shakeology, and peanut butter in blender; cover. Blend until smooth.
  2. Pour evenly into four ice pop molds; freeze until hard.
  3. Serve immediately or freeze in an airtight container for up to 5 days until ready to eat

Here is a link to purchase the exact superfoods I use and drink daily.

This next recipe may not help you cool down unless you top it with some ice cream or sorbet, but it looks interesting and delicious and is courtesy of 

Lisa’s Tomatillo and Strawberry Pie

Ingredients:tomatillo and strawberry pie

  • 1 pastry for 9-inch double-crust pie
  • 3 cups sliced ripe tomatillos
  • 3 cups sliced strawberries
  • 1/4 cup instant tapioca
  • 1 1/2 cups white sugar
  • 1 teaspoon lemon juice, or more to taste
  • 3 tablespoons butter, sliced


  1. Preheat oven to 400 degrees F (200 degrees C). Press 1 pie crust into a 9-inch pie dish.
  2. Stir tomatillos, strawberries, tapioca, sugar, and lemon juice together in a bowl; let stand, stirring occasionally, until sugar is dissolved, about 15 minutes. Spoon tomatillo-strawberry mixture into the prepared pie crust. Scatter butter slices over the filling.
  3. Cover pie with a second pie crust and pinch edges together to seal. Cut slits into top crust for ventilation. Place pie on a baking sheet.
  4. Bake in the preheated oven until the top crust is golden brown and the filling is bubbling for about 50 minutes.

Healthy Summer Recipes to Feed a Crowd

If your house is anything like mine it can be a revolving door for the company. It is such a huge blessing to be surrounded by so many people we love but it can also feel overwhelming if you don’t have summer recipes to make ahead or at least a plan of how to feed people in bulk. 

I have always been a big fan of taco bars. Here is a list of items you could use to create your own delicious spread.

Taco Bar

Proteins to prep:

  • Ground beef or turkey mixed with taco seasoning
  • Sauteed shrimp
  • Sauteed Mushrooms
  • Blackened fish


  • Spinach
  • Shredded lettuce
  • Cilantro
  • Sauteed and or freshly chopped onions
  • Diced Green Chiles
  • Chopped cabbage
  • Fresh sliced Avo and or Guacamole
  • Fresh chopped tomato and or pico de gallo (I like to add mango to mine in the summer)
  • Fresh cut limes


  • Shredded cheddar/jack cheeses
  • Cotija or queso fresca
  • Sour cream or crema

Sides or additional fixings:

Another easy meal to make in bulk that comes from my Beachbody library is summer vegetables and chicken sausage.

Marinated Summer Veggies With Chicken Sausage


  • 2 tsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp fresh lime juice
  • 2 cloves garlic, chopped
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 1 lb. green beans, ends removed
  • 2 medium zucchini, sliced
  • 2 medium summer (crookneck) squash, sliced
  • 1 cup halved cherry tomatoes
  • 1 medium green bell pepper, sliced
  • 1 medium red onion, sliced
  • 4 cooked chicken sausages, sliced
  • 2 Tbsp chopped fresh basil


  1. To make the marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend.
  2. Season with salt and pepper, if desired; whisk to blend. Set aside.
  3. Place green beans, zucchini, summer squash, tomatoes, bell pepper, and onion in a re-sealable plastic bag (or large bowl). Add marinade; shake to blend. Let sit for 30 minutes.
  4. Preheat grill or broiler to high.
  5. Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly.
  6. Grill or broil for 4 to 8 minutes, turning occasionally until vegetables begin to soften.
  7. Sprinkle with basil before serving.

You can double or triple the recipe depending on how many mouths you have to feed. 

Summer Recipes to Freeze

Last but not least, a recipe to have frozen and on hand when you’re in a pinch. I found many suitable recipes here. Here is the one that looked the best to me.

Freezer-to-Grill Steak and Vegetable Kabobs


  • 1 1/2 pounds beef sirloin, cut into 1-inch cubes
  • 2 tablespoons tamari or soy sauce
  • 2 teaspoons packed dark brown sugar
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 medium red onion, cut into 1-inch chunks
  • 1 medium red or yellow bell pepper, cut into 1-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • Kosher salt
  • 16 (9- to 10-inch) skewers, soaked in water if wooden


  1. Line a rimmed baking sheet with parchment paper. Place the sirloin cubes, tamari or soy sauce, sugar, cumin, paprika, and the 1/4 teaspoon pepper in a medium bowl and toss to thoroughly coat the beef with the spices; set aside.
  2. Place the onion and bell peppers in a large bowl. Drizzle with the oil, season with salt and pepper, and toss to coat.
  3. Thread the meat onto 8 of the skewers, about 6 cubes per skewer. 
  4. Lay the skewers on the baking sheet. Cover the skewers with the second sheet of parchment. 
  5. Thread the vegetables onto the remaining 8 skewers, alternating between 1 piece of bell pepper and 3 slices of onion. Place the skewers on the second sheet of parchment.
  6. Freeze until solid, at least 3 hours or overnight. Wrap the entire baking sheet tightly in foil, or transfer the skewers to gallon-sized freezer zip-top bags, trimming the skewers if needed. Freeze for up to 2 months.
  7. Heat an outdoor grill to medium-high (about 400°F). Place the frozen skewers on the grill (do in 2 batches if needed), cover the grill, and cook undisturbed until grill marks appear on the beef, about 3 minutes. Using tongs, rotate the skewers a quarter turn, cover the grill and grill for 3 minutes. 
  8. Continue rotating the skewers a quarter turn every 2 to 3 minutes until the vegetables are crisp-tender and the beef is at the desired doneness, about 10 to 12 minutes total for medium-rare beef. 
  9. Remove to a platter and let sit 3 minutes before serving.

If you feel like you are wanting more recipes, tips, and tricks on mental health, relationships, and mindset or a roadmap to living your healthiest life, I have lots more tips and tools for your toolbox where those came from. All of my meal plans include access to hundreds of recipes and short, easy, all levels workouts. If you have any specific recipes you would like or fitness program questions, always feel free to reach out to me. My mindset work is all-encompassing and can help you release trauma and roadblocks to ensure a more balanced and joyful life. Thanks for reading. I hope this information was useful and finds you in a space of the heart. I’m just me, Sarah Roberts (Savino), MSW, RYT200, TBB Coach founder of team Indie Sols, figuring out what works for me and sharing it with you in hopes that it will make some positive changes for you as well! As always if you have any direct questions or want personal consultation for anything you can reach me at my email or or contact me through any of my social media: IG- the_fit_philanthropist 

Love and Light Always,