As you may have noticed, I’m all about planning ahead for unexpected food emergencies, whether it’s illness or laziness or “too hot to cook”. That’s a big one, for sure. Our summer season isn’t that long in Alberta but it can be brutal.
Over the years my meal planning has evolved away from “test kitchen” meals and more complicated, distinct dinners every night to easy, loosely planned, eat-how-you-like meals. The fridge is generally full of food, and while I do try to keep track of what I’ve got, sometimes things get lost in the back of the fridge (which is another great reason to do an inventory! Join the July challenge now! Check out the “Discussion” tab for posts and inspiration)
If you’re lucky enough to start with cooked proteins in your freezer, as I am- from planning and cooking ahead throughout the winter and spring- your pre-planning meals will take center stage over the next few weeks. Think meals such as wraps and salads, egg bites, fried rice, stir-fried vegetables with chopped meat, charcuterie plates, fish tacos.
If not, that’s ok. Take advantage of cool cloudy days to cook ahead and consider pre-cooked rotisserie chickens when it’s hot. Check out the weather forecast and see how you can plan to cook ahead. Use your bbq if you’ve got one, and/or your small appliances outside as much as you can.
Lean on summer staples like canned beans and corn on the cob, summer seasonal fresh fruit, cool yogurt and heart-healthy dips like hummus and tzatziki. Make your meals as quick and easy as you can because summer’s a great time to step back and take a break as much as you are able to.
Check out this old post for more hot weather meal ideas, and happy July to you.