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Jewish Journal

The QUICK N’ EASY COOK Series

by Sima Cohen

3 weeks ago

Summer is here, and the outdoors is calling our name to come out and play. Our pallets change as constantly as the seasons do; we crave lighter foods, foods that can be prepared quickly with no extra fuss. Personall, I love to add more vegetables and salads to my daily menu, as they are fresh and crisp and cool- just the ticket for a hot summer's day.

In the next few weeks, I have put together a summery treat for you. With recipes taken from my upcoming cookbook (stay tuned, more details to come), readers will have their taste buds exploding with the true taste of summer- and as always, they are made with real ingredients, ingredients that you can pronounce, and all of the recipes are based on my revolutionary weight loss concept that has been personally teseted by my clients. The method of stabalizing your blood sugar throughout the day by combining lean proteins, complex carbs, and friendly fats with every meal.

A Picnic in the Park

In 15- 30 minutes, you can complete a whole picnic for your summery date. Pack your basket, grab a blanket, grab the one you love, and take a ramble in the park. This is a super romantic option- especially when a bottle of wine is included in your private group.

Bruschetta Chicken Wrap

Serves: 2
Prep time: 10 mins.
Cook time: 0 mins.

Ingredients

2 whole wheat tortillas
6 oz. cooked chicken breast
1 medium tomato, diced
3-4 Tbsp. red onion, diced
1 clove garlic, minced
6-7 leaves basil, chopped
salt and pepper
bunch arugula

Directions

1. Combine all ingredients (except the tortillas) in a bowl and mix.
2. Heat tortillas up on a hot skillet — only 20 seconds each side being careful not to burn
it. Remove from heat and place on plates.
3. Put on top of tortilla and roll up as a burrito.


Mashed Sweet Potatoes

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

2 medium sweet potatoes, peeled
1/4 C low sodium vegetable stock
1 tsp. grated orange rind
1/4 tsp. cinnamon

Directions

1. Cut sweet potatoes into large chunks.
2. Bring a pot of water to a boil. Add in sweet potato chunks and cook until soft. Once
cooked, drain away all the water.
3. Add orange rind, cinnamon, and vegetable stock to potatoes and mash until they reach
desired consistency.


Kayla’s Cole Slaw

Serves 2
Prep time: 3 mins.
Cook time: 0 mins.

This is my daughter, Kayla’s favorite salad, and it’s so easy to make for her.

Ingredients

2 C cabbage and carrot cole slaw mix
2 Tbsp. lemon juice
1/4 C light mayonnaise
1/2 tsp. black pepper
1/2 tsp. raw agave nectar

Directions

Combine all ingredients in a bowl. Stir until well mixed.


Over the Rainbow Fruit Salad

Serves 4
Prep time: 10
Cook time: 0 mins.

This elegant fruit salad is full of antioxidants and flavor. The lime zest and agave
dressing add a tart, festive taste that’s perfect addition to your picnic.

Ingredients

2 C cantaloupe, cut into chunks
1 container (16 oz.) strawberries, quartered
1 small container (6 oz.) blueberries
4 medium kiwis, peeled and cut into chunks
2 mangos, peeled and cut into chunks

Dressing Ingredients

3 Tbsp. agave nectar
3 Tbsp. fresh lime juice
1 tsp. lime zest

Directions

1. Combine all fruit in a medium bowl.
2. In a separate bowl, mix together dressing ingredients. Pour over fruit and toss to

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