Whether you need a one-pan dinner, an easy side option, or a sweet treat – our July recipe round-up is here for you! These recipes perfect for those nights when you don’t want to spend hours in the kitchen but still want to serve something nutritious and delicious. Plus, these recipes will help you make the most of seasonal ingredients, keeping things fresh and exciting ????
Blueberry Yogurt Muffins
First up, we have a delightful breakfast option or snack that your kids will love—Blueberry Yogurt Muffins. These muffins are packed with protein from Greek yogurt and rolled oats, making them a perfect way to start the day or fuel an afternoon of play.
Ingredients:
- 1 cup plain Greek yogurt
- ¼ cup milk
- ⅓ cup honey or maple syrup
- 1 egg
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh or frozen blueberries
Directions:
- Preheat the oven to 375°F. Grease a muffin pan or line it with cupcake paper liners. Set aside.
- In a large bowl, mix the Greek yogurt, milk, honey, egg, olive oil, and vanilla extract.
- In a medium bowl, combine the oats, flour, baking powder, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the blueberries.
- Scoop about ¼ cup of batter into each muffin tin. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let sit for 10 minutes, then transfer to a cooling rack.
These muffins are great for meal prep and can be easily frozen for a quick grab-and-go option!
Corn Tomato Avocado Salad
Next up, we have a vibrant and refreshing side to elevate any lunch or dinner! This comes together in minutes ????????
Ingredients:
- 1 cup corn (canned, fresh, or frozen)
- 1 large avocado
- 1 cup cherry tomatoes
- ½ small red onion
- ½ medium English cucumber
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp salt (adjust to taste)
- 1 tsp ground black pepper (adjust to taste)
Directions:
- If using frozen corn, thaw it out by running it through cool water in a colander. For canned corn, drain and rinse. If using fresh corn, cook and cool to room temperature.
- Cut the avocado, cucumber, and tomatoes into bite-sized pieces.
- Dice the onion and combine all the vegetables in a bowl.
- Whisk the olive oil, lime juice, salt, and pepper together, then lightly toss with the veggies.
Honey Garlic Shrimp & Broccoli
Finally, we have a delicious one-sheet pan meal—Honey Garlic Shrimp & Broccoli. This dish is perfect for a fast dinner option that is not only delicious, but protein packed! This can be served with rice, quinoa, or extra veggies for a complete meal. ????
Ingredients:
- 2 lb thawed or fresh raw shrimp (cleaned, peeled, deveined)
- 12 oz broccoli
- Olive or avocado oil
- Salt and pepper to taste
Honey Garlic Sauce:
- 4 cloves garlic (minced)
- ¼ cup raw honey
- ¼ cup low-sodium soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp lemon juice
- ½ tsp ginger paste or minced fresh ginger
- 2 tsp sesame seeds
Directions:
- Preheat the oven to 400°F.
- Whisk together the sauce ingredients and set aside.
- Chop the broccoli into florets and place on a baking sheet. Drizzle with oil and season with salt and pepper.
- Roast for 15 minutes.
- Toss the shrimp with half of the sauce and add to the baking sheet with the broccoli.
- Roast for an additional 8-10 minutes until shrimp turn pink and opaque.
- Heat the remaining sauce in a saucepan until thickened, and drizzle over the shrimp and broccoli.
These recipes are perfect for busy families who want to eat healthy without spending all evening in the kitchen. Want more delicious recipes and healthy eating tips? Join our private Facebook community! It’s a great place to find support, share your successes, and get inspired by others on their health journey. Click here to join today! ????