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Peak Summer Love

This is the time of year when I truly fall in love with our local Farmer's Market. Not that the yummy baked delights in the spring and the flowers aren't great but I swoon over all of the fruits and veggies that show up this time of year. August is when I start craving peach cobbler like my Aunt Shirley used to make and when I get creative with how to use all of the zucchini and tomatoes that explode on the vines on the daily. Luckily, there are some awesome recipes all over the internet for the culinarily challenged so you don't have to invent anything - just lovingly steal (and give credit) to the kitchen whizzes that have already done it for you.

In season veggie and fruits depend on where on Earth you live.

Today as I was checking out dinner options, I came across oodles of yummy options and decided that I had to share this site for two reasons. One, it has a great downloadable meal planning guide so you don't have to stress every week, and two, the recipes made my stomach growl. I think surfing for dinner ideas when you're hungry is a lot like grocery shopping when you're hungry - DON'T DO IT!

I'm going to share with you the recipe for August 4th because, well... today is the 4th and I think it's high time that you all embrace the grill. It is way too gorgeous out today to be spending a bunch of time in the kitchen so let's grab some foil and make an easy and healthy packet dinner. This recipe is full of seasonal peppers, zucchini, onion, and summer squash and adds chicken sausages for protein. Season it with fresh herbs and other goodies then jump back into the lake - dinner prep is done! Pair it with some zoodles with fresh tomatoes and olive oil then grilled peaches with honey and cinnamon for dessert!

Wait, did you just ask "what is a zoodle?" I'm about to rock your world with this one. Take one of those zucchini that you picked up at the market or at the grocery and your vegetable peeler. Better yet, buy yourself a spiralizer next time you're out or on amazon. You can make all kinds of gluten free noodles (zoodles are zucchini noodles) that will lower your sugar impact from carbohydrates, sneak in more veggies, and you won't miss the pasta! Let me tell you, in my coaching practice, one of my very favorite tools is the Four Day Energy Experiment. This simple four day journey helps every person individually figure out what foods curb their cravings, keep them full and happy, and give them energy. One of my clients who was working hard to get her health under control tried zoodles on her own and couldn't believe how great she felt, and how much she loved them! If you're curious about this little experiment and what it means for you, let's set up a time to talk in a Breakthrough Session. It's just one of the tricks and tips I used with my clients in my 12 weeks program along with the 14 Day Sugar Detox which starts again on August 12th! If you missed the last round or are ready for another go, you can sign up here. (Here's a secret that you can only find on my Facebook page. Shhh... If you sign up for the 14 Day Sugar Detox for $20, you will get the $20 back as a credit and an additional 10% off a 12 week package.)

Chicken Sausage and Vegetable Foil Packet Dinner

serves 4


1 (4 pack) al fresco all natural sundried tomato chicken sausage, thinly sliced

1 pound green beans, trimmed

1 red bell pepper, cored and thinly sliced

1 yellow bell pepper, cored and thinly sliced

1 small red onion

1 small zucchini, trimmed, cut lengthwise and cut into half-moons

1 small yellow summer squashed, trimmed, cut lengthwise and cut into half-moons

3 tablespoons olive oil

2 cloves garlic, grated

1 tablespoon fresh thyme leaves

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon kosher salt

1 teaspoon crushed red pepper flakes, optional


Preheat your grill to medium-high heat.

In a large bowl add all ingredients and toss to combine and equally coat in oil and seasoning.

Lay out 4 16-inch long pieces of foil and divide the mixture equally and put into the middle of each piece of foil. Wrap up the foil so that there are no holes. If you have super thin foil or there is too much to adequately close the pouch tear off another piece of foil and double wrap your packet.

If cooking on the grill add the packets to the grill and cook for about 20 minutes, flipping the packet half way through cooking. Remove one packet and check to see if the vegetables are cooked to your desired doneness. If not, continue cooking till you reach your desired level of vegetable doneness.

If cooking in the oven add your packets to a large baking sheet and cook at 425 degrees for about 20 minutes or until everything is fully cooked in the packet.

Pretty easy right?

Speaking of being indoors too much, I have a ten year old begging me to get in the pool with her and who am I to say no to that? I hope you all have a delicious summer Sunday. Let me know if you tried this recipe or what you want to see more of in the comments!

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