Breakfast
Sad to say, my garden isn’t doing so well this summer. Between the heat and the challenges of bending with my growing baby bump, I haven’t done a great job of keeping up with it. However, a few friends have shared their fabulous produce which has included massive zucchini! So I made extra large batches of Zucchini Bread Oatmeal to enjoy throughout the week. In place of brown sugar I used sucanat and omitted the butter, which was perfect for my taste.
Cooling Down
When the temperatures hit 100 I am definitely craving every fresh and fruity smoothie available. Tess Master’s Rosemary Melonade is one of my all-time summer favorites. I skip the stevia since its already perfectly sweet from the fruit.
Main Dishes
We often enjoy Lentil Walnut Tacos so this Quinoa Taco Meat was a fun change from our typical go-to and made the perfect next-day leftovers when tossed in a large Mexican-style salad.
Black Bean and Quinoa Taco Lettuce Wraps are easy, delicious, and also made great leftovers throughout the week.
Cauliflower Rice Burritos Bowls are the perfect way to add super-nutritious cruciferous veggies to your diet in a fun and nearly unrecognizable way.
I’ve been on a kick with spring rolls and sushi lately, so these Quinoa Spring Rolls with Cashew Dipping Sauce immediately caught my eye and definitely hit the spot.
This Speedy Summer Power Salad was enjoyed by all at a 4th of July gathering. A friend commented how its “amazing that it can be healthy and taste good!” 
My husband enjoyed these Tortillas with Creamy Kale & Toasted Chickpeas as described in the recipe and I enjoyed it as a big kale salad and added diced cherry tomatoes.
Have you cooked or created a great recipe recently that you’d like me to share? I love trying new recipes, so please send your favorite plant-powered to Stacy@thenourishinghealth.com for a chance to be featured in the months to come!