Birds are chirping, pools are opening, and summer is officially in the air. Say hello to the season of family BBQs, picnics in the park, evening soirées, and beach snacking. After all, is there anything better than enjoying delicious food with loved ones in the sunshine? We don’t think so.
We’re here to help you prepare for a season full of delicious (and photogenic) food with summer vegetarian recipes by our nutrition partner app, Nootric.
When you download Nootric through your Gympass membership, you get access to a variety of easy to make recipes, video exercises, and nutritionists to help you achieve your wellbeing goals.
On the scorching hot days, whip up these light summer vegetarian recipes and get your grocery store list ready. Make sure to tag @gympass_usa and @nootric on Instagram to share your takes on these summer vegetarian recipes. Our mouths are salivating already!
Explore nutrition apps like Nootric and many others with a Gympass membership. Find new go-to recipes, work with a professional nutritionist, and find what works for you. Pick a plan today.
Apple peanut butter granola sandwich
- 1/2 cup sugar free granola
- 1/2 apple
- 1/3 cup raisins
- 1 tbsp almond butter
🍏 Wash the apple and dry well.
🍏 Remove the core of the apple.
🍏 Cut the apple into slices.
🍏 Spread a bit of almond butter on 2 apple slices.
🍏 Sprinkle with granola and raisins.
🍏 Cover with slices that do not have almond butter.
🍏 Serve and enjoy!
Recommendations: The slices of apple have to be more or less 1 cm thick.
Chickpea & cherry tomato falafels
- 2 cups chickpeas
- 1/2 cup oats
- 1/5 spring onion
- 1/2 cup onion
- 4 cherry tomatoes
- 1 tbsp olive oil
- 1 tsp cumin
🧆 Add all ingredients to a food processor and blend until a dough-like mixture is formed.
🧆 Remove the dough and place it in the fridge for 40-60 minutes.
🧆 When the dough has cooled, using your hands make about 14 little falafel balls with the dough.
🧆 Heat some olive oil on a hot pan and add the falafels one by one.
🧆 Cook on medium heat for about 3-5 minutes on each side until crispy.
🧆 Remove the falafels and leave them on some kitchen paper to absorb the excess oil.
🧆 Serve alongside salad, yogurt, hummus, pita, etc. and enjoy!
Recommendations: Lovely with quinoa, salad leaves and mint yogurt.
Citrus avocado quinoa salad
- 1/4 cup quinoa
- 1 orange
- 1/2 avocado
- 1/2 cup pomegranate seeds
- A pinch of coriander
🥑 Cook the quinoa according to packet instructions. Add to a pot of cold water, bring to boil and leave simmer for about 20 minutes, until tender and fluffy. Drain and set aside to cool.
🥑 Break the oranges into segments and cut the segments into bite sized pieces.
🥑 Peel, pit, and cut the avocado into bite sized pieces.
🥑 Make the dressing by peeling the orange and breaking it into segments. Place the orange and coriander in a blender and blend until well mixed and the coriander is breaks into tiny pieces.
🥑 In a large bowl, add the quinoa, avocado, orange and pomegranate seeds. Pour the dressing over the salad and divide out into bowls.
Recommendations: Add 1 grapefruit to the salad to add vitamins and flavor. You can also add some mixed salad leaves like rocket and spinach leaves.
Vegan style burgers
- 1/3 cup chickpeas
- 1/4 cup quinoa
- 1 whole grain burger bun
- 1/4 cup almond flour
- 3.4 cup beetroot
- 1 spring onion
- 1/2 lemons
- 1 tsp salt
- 1 tsp black pepper
🍔 Preheat oven to 190°C. Bake the beetroot for about 1 hr and set aside to cool.
🍔 Meanwhile, cook the quinoa in accordance with packet instructions.
🍔 Remove the skin from the beet and puree it in a blender or food processor. Set aside.
🍔 Drain and blend the chickpeas into a puree.
🍔 Place the beet, chickpeas, cooked quinoa, almond flour, spring onion and seasoning in a large bowl and mix all the ingredients. Leave in a fridge for about 30 minutes.
🍔 Preheat oven to 180°C and line a baking tray with tin foil.
🍔 Make 2 burgers from the mixture and place them in the oven for about 25 minutes.
🍔 Serve with whole-grain or multi seed bun burgers and fill with fillings of your choice.
Recommendations: Fillings could be lettuce, tomato, onion and wholegrain mustard.
Pea soup with mint
- 1/2 cup of peas
- 4 oz of broccoli
- 40 g of spinach
- 1/2 potatoes
- 1/2 pieces of leek
- 1/4 cup onions
- Mint leaves
🍵 In a frying pan with a little olive oil, sauté the chopped leeks and onions on medium heat for 5 minutes.
🍵 Peel and slice the potato, add to the pan and cover with water.
🍵 After 5 minutes, add the broccoli and the peas, let it cook for 5 minutes on low heat with the lid on.
🍵 Turn off the heat and add the spinach and the mint.
🍵 Let it sit for a few minutes and blend together.