Easy No-Cook Summer Meal Plan

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The summer heat waves have arrived — and they show no signs of stopping. With high temperatures predicted for the week ahead (again!), I’m avoiding the oven, stovetop, and even my grill until further notice. This week, I’ll rely on fresh, in-season vegetables, supermarket shortcuts, and meals that require no cooking at all (just some chopping and assembly to pull them together). In this Power Hour, I’ll show you how to plan, shop, and prep for a week of no-cook breakfasts, lunches, and dinners. Here’s how to do it.

These are the ingredients that I bought or used for this week’s meals. Shop your pantry, refrigerator, and freezer before heading to the grocery store. Staple ingredients — like olive and vegetable oils, kosher salt, and black pepper — are not included in this list.

Power Hour: How to Get the Prep Done

Monday through Friday, Smoothie Breakfast Bowl with Berries & Granola: In the morning, combine 1 prepared smoothie pack with almond milk, coconut milk, and vanilla extract in a blender and purée until thick and smooth. Divide between 2 bowls and top with granola and berries. Repeat with a second smoothie pack for 2 additional servings.

Power Hour Meal Prep is the series where we help you put it all together. We show you how to eat well during the week with an hour or two of Power Hour prep over the weekend. Every plan is different; mix and match to find your own personal sweet spot.

Patty Catalano


Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.

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