Summer Fruit Recipe Roundup

Summertime and the livin’ is easy! Ok so life isn’t that easy, but these summer fruit recipes will give you easy and healthy options for these amazing summer days!

One of my favorite things about summer is the fruit selection! I literally refuse to buy apples during the summer, because there are so many other options! This love for summer fruit runs so deep that I end up incorporating into everything! Hence, breakfast, lunch/dinner, and dessert brought to you by the best summer fruits!

Grilled Pineapple & Portabello Tacos

These are so simple and tasty!

Ingredients (makes about 4 tacos):
  • 2 Portabello mushroom
  • 1/2 cup pineapple cut into small pieces
  • a handful of asparagus (or any veggie your prefer)
  • tomatillo salsa (Trader Joes makes a good one)
  • avocado or olive oil
  • seasoning: black pepper and red pepper flakes
  • 4 tortillas
The cooking process:

Sauté mushrooms and asparagus (or other veggies) in oil. Season with black pepper. Move veggies to the side and add pineapple to pan on low heat. Cook pineapple until warm and slightly softened. While pineapple is cooking, toast tortillas in separate pan until warm. Add all ingredients to taco shells, spoon on salsa and sprinkle with red pepper flakes!

Grilled Nectarine & Yogurt Toast

I love this recipe because it is so customizable! Just choose your fav bread, yogurt, nut butter and go!nectarine toast

  • bread of choice (I like Food for Life Baking sprouted grain bread)
  • yogurt of choice (I like Kite Hill unsweetened plain)
  • nut butter of choice (I used Trader Joes mixed nut butter)
  • nectarine!
The cooking process:

This one is so easy! Toast your bread, grill nectarine slices in coconut oil (med-low heat for 2 mins). Spread yogurt on toasted bread, add nectarine slice and drizzle with nut butter!

Nutty Strawberry Rhubarb Crisprhubarb

  • rhubarb
  • strawberry
  • thats it!
Streusel topping:
  • 1 cup rolled oats
  • 1/4 cup coconut oil
  • 1 tbsp maple syrup
  • 1/2 cup walnuts
The cooking process:

Preheat the oven to 350 degrees farenheit.

In a small saucepan add rhubarb on low-med heat. Add in a little water (if you’re like me and have very fresh berries, add the juice from the strawberries instead). Cook, stirring constantly until soft. Mix rhubarb with strawberries, pour into pie pan and set aside.

In a bowl add oats, coconut oil, maple syrup and walnuts. Mix to combine. Spread topping over filling, making sure to get it evenly covered. Pop it in the oven for about 20 mins, until topping is crispy and golden brown.

Serving suggestion: serve hot with dairy-free vanilla ice cream (for dessert) or with plain or vanilla yogurt (for breakfast)

Hope you love the recipes! If you try them out let me know, or tag me @the.cleanplateclub!