Indulge in the flavors of summer with these 3 fast and easy healthy meal ideas! In this video, we’ll show you how to create a delicious Creole Shrimp Sheet Pan Dinner, a refreshing No-Cook Vanilla Cinnamon Granola, and a vibrant Black Bean and Quinoa Salad. These recipes are perfect for those hot summer days when you want a nutritious meal without spending hours in the kitchen. Whether you’re hosting a backyard barbecue or looking for a quick weeknight dinner option, these dishes will satisfy your taste buds and keep you feeling nourished. Join us and discover how simple it can be to prepare wholesome and tasty meals that embrace the spirit of summer.
0:00 Intro
0:49 Three Fast and Easy Healthy Summer Meals
2:09 Creole Shrimp Sheet Pan Dinner
3:21 Black Bean and Quinoa Salad
4:09 No-Cook Vanilla Cinnamon Granola
4:53 Planning Your Meals
5:38 Outro
All Three Recipes
◾️Creole Shrimp Sheet Pan Dinner◾️
Seasoning Blend:
▪️1 1/2 Tbs garlic powder
▪️1 1/2 Tbs onion powder
▪️2 Tbs sweet paprika
▪️1 tsp smoked paprika
▪️1 Tbs basil, dried
▪️1 Tbs thyme, dried
▪️1 Tbs oregano, dried
▪️2 tsp cayenne pepper (or to taste)
▪️1 tsp black pepper
▪️1 tsp salt, or to taste
Prep
1. Place all spiced in a mason jar with a lid and shake to combine. Store in a cool, dry place for up to 3 months.
Dinner Ingredients:
1 1/2 lb shrimp, peeled and deveined
2 Tbs Creole seasoning
2 Tbs olive oil
2 zucchini, chopped
1 red bell pepper, chopped
1 red onion, chopped
1 lb green beans, snapped and cut into 2″ pieces
Directions
Prep
1. Toss shrimp with 1 tablespoon of Creole seasoning and let stand while you prep other ingredients.
2. Chop zucchini, pepper, onion, and green beans.
3. Preheat oven to 375°F.
Make
1. Toss all vegetables with shrimp, olive oil, and an additional tablespoon of seasoning.
2. Place on a lined sheet pan and spread out evenly [for easy clean-up
line a sheet pan with foil first, then a sheet of parchment paper.]
3. Bake for about 20 minutes until chicken is cooked through with an internal temperature of 165°F.
4. Serve with brown rice or cauliflower rice.
◾️Black Bean and Quinoa Salad◾️
Ingredients:
▪️1 1/2 cup quinoa
▪️1 1/2 cup black beans, canned, rinsed and
drained
▪️1 1/2 cup corn, frozen, defrosted
▪️1 medium bell pepper, red, seeded and
chopped
▪️4 medium scallions, chopped
▪️1 tsp garlic, finely minced
▪️1/4 cup cilantro, fresh, chopped fine
▪️1/4 tsp cayenne pepper optional
▪️1/3 cup lime juice
▪️1/2 tsp salt
▪️1 1/4 tsp ground cumin
▪️salt, to taste
▪️pepper, to taste
Directions
Prep
1. Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1⁄4 cups water. Bring to a boil, then cover and simmer for 20 minutes or until water is absorbed and the quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
Make
1. Once quinoa has cooled, add beans, corn, bell pepper, scallions, garlic, cilantro, and cayenne (if using) and toss to combine.
2. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well. If desired, add salt and pepper, to taste.
◾️No-Cook Vanilla Cinnamon Granola◾️
Ingredients:
▪️1 cup walnuts, raw, chopped
▪️12 dates, Medjool, pitted and chopped
▪️1 cup oats, rolled (gluten-free if necessary)
▪️1/4 cup coconut flakes, unsweetened
▪️1 Tbs chia seeds
▪️1 Tbs hemp seeds
▪️1 tsp vanilla extract
▪️1/2 tsp cinnamon, ground
s▪️alt, to taste
Directions
Prep
1. Pit and chop dates.
Make
1. Add walnuts to a food processor and pulse until roughly chopped.
2. Add dates and pulse until combined with walnuts.
3. Add a balance of ingredients and pulse until combined.
4. Add a few pinches of salt if desired.
5. Pour onto a baking sheet and separate with your fingers. Let air dry for about four hours.
6. Place in an airtight container and store in the refrigerator for up to two weeks.
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