top of page


Meal 1

Corn and Zucchini Salad with Feta

YIELD8 servings


  • 4 ears of corn, husked

  • Kosher salt

  • 4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline

  • 8-10 zucchini blossoms, torn into large pieces (optional)

  • 1/4 cup coarsely chopped fresh basil

  • 1/4 cup coarsely chopped fresh flat-leaf parsley

  • 1/3 cup olive oil

  • 1/4 cup white wine vinegar

  • 1/2 teaspoon crushed red pepper flakes

  • Freshly ground black pepper

  • 4 ounces feta, crumbled (about 1 cup)


  • Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.

  • Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.

Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

Roasted Zucchini and Tomatoes

This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!


  • 4 medium zucchini, quartered lengthwise and sliced

  • 2 cups baby tomatoes

  • 1 – 1 1/2 Tbsp olive oil

  • 1 Tbsp balsamic vinegar

  • 1/2 tsp salt (or, to taste)

  • 1/2 tsp pepper (or, to taste)


  • In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.

  • Spread veggie mixture out onto a baking sheet. Roast at 375 degrees for 30-45 minutes, or until you’ve reached your desired doneness (30 minutes will give you a more crisp-tender texture, while 45 minutes will give you some caramelization on the tomatoes that I like)



Fresh herbs: after roasting, stir in 1-3 Tbsp of basil or cilantro.

Dried herbs: add 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp oregano to the vegetables along with the salt and pepper.

More veggies: add 1 diced onion, or 1 diced bell pepper, or 8oz of halved button mushrooms (or any combination!) to the mixture.

Old Bay: add 1/4-1/2 tsp Old Bay seasoning to the vegetables before roasting.


My NEW favorite green smoothie that requires just 5 ingredients and is inspired by Jamba Juice! Tart and sweet thanks to kale, lemon, ginger, peaches, and mango! Super refreshing, detoxifying, and nourishing.

Author: Minimalist Baker


5 minutes


5 minutes


Category: Breakfast, Smoothie

Cuisine: Gluten-Free, Vegan


  • 1 cup ice

  • 2 cups (~ 60 g) kale, packed, fresh or frozen (organic when possible)

  • 1 cup (165 g) ripe frozen mango cubes (organic when possible)

  • 1 cup (150 g) ripe frozen peaches (organic when possible)

  • 1 Tbsp (6 g) minced fresh ginger

  • 1 1/2 - 2 lemons or limes, juiced (~1/4 cup or 60 ml)

  • 1 1/2 - 2 cups (360 - 480 ml) filtered water

  • optional: 1 Tbsp (15 ml) maple syrup (depending on sweetness of fruit)


  • Add ice to the blender first and crush. Then add kale, mango, peaches, ginger, lemon juice (starting with 1 lemon (2 Tbsp or 30 ml) and working your way up) and 1 cup water (240 ml) to start. The amount of water will depend on how many of your ingredients are frozen.

  • Blend until smooth, only adding water a little at a time as needed, and scraping down the sides/mixing as needed.

  • Once well blended, taste and adjust seasonings as needed. If too tart, add more fruit or a little maple syrup (optional). For more zing, add ginger. And for more acidity, add more lemon juice. To make it thicker/colder, add more ice. Blend as needed.

Divide between two serving glasses and enjoy immediately. Best when fresh, though leftovers will keep covered in the refrigerator for 24 hours.

Spicy Mango-Basil Paletas

  • Prep
20 m

  • Ready In
14 h 20 m

Recipe By:Danielle Walquist Lynch

"These Mexican ice pops are stimulating and refreshing at the same time."


  • 3 mangos - peeled, seeded, and cut into chunks

  • 1 tablespoon chopped fresh basil

  • 2 limes, juiced

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon salt

  • 1/2 cup white sugar

  • 1 mango, peeled, seeded, and diced


  • Blend mango chunks, basil, lime juice, cayenne pepper, and salt in a blender until smooth; pour into a large bowl. Stir sugar into mango mixture until sugar dissolves. Fold diced mango into mixture. Pour into freezer pop molds.

  • Freeze until firm, 14 to 24 hours.

Meal 2

Apple Tuna Salad Sandwich

Prep Time

10 mins

Total Time

10 mins

Course: Sandwich

Servings: 2

Author: Countryside Cravings


  • 1 5 oz can tuna packed in water, drained well

  • 1/2 cup chopped apple about 1/2 an apple

  • 1/3 cup mayonnaise full fat, reduced fat or fat free

  • 1/4 cup chopped celery

  • 1/4 cup chopped pecans

  • 2 tablespoons finely chopped onion

  • 4 slices toasted bread or 2 croissants if making a sandwich


In a large bowl combine all ingredients except bread. Stir well to combine. Divide equally to make 2 sandwiches. Tuna salad can be stored in an airtight container for 3-4 days.

Parmesan Zucchini and Corn


  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 4 zucchinis, diced

  • 1 cup corn kernels, frozen, canned or roasted

  • 1/2 teaspoon fresh basil

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • Kosher salt and freshly ground black pepper, to taste

  • Juice of 1 lime

  • 2 tablespoons chopped fresh cilantro leaves

  • 2 tablespoons grated Parmesan, or more, to taste


  • Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.

  • Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.

Serve immediately, sprinkled with Parmesan.

Creamy Broccoli & Celery Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Make this creamy, hearty and vitamin packed broccoli & celery soup that will help you stay healthy. We all know that a bowl of warm soup can do wonders! It boosts your energy, warms up your body and supplies it with nutrients. This soup is also perfect for those who plan to detoxify their body.

Course: Soup

Servings: 5 Portions

Calories: 100 kcal


  • 500 g Fresh Broccoli (1.1lb)

  • 4 Celery Stalks

  • 1 Large Onion

  • 30 g Unsalted Butter (1oz)

  • 2 tsp Salt

  • Pinch of Black Pepper

  • 1 liter Vegetable Stock / Water

  • Croutons (Optional)


  • In a medium pot melt the butter. Add roughly chopped onion and sauté for 3 – 4 minutes.

  • Meanwhile wash and roughly cut broccoli and celery. Use all parts of broccoli including the stems. Throw the broccoli stems and celery in the pot. Pour in 1 liter of vegetable stock / water. Season with salt.

  • Bring to the boil, reduce the heat to low-medium, cover with lid and simmer for 10 minutes.

  • Now add the green parts – florets to the pot and simmer for a further 10 minutes or until the broccoli has soften.

  • Turn off the heat and puree it until smooth using a hand blender.

  • Taste and season with black pepper and some more salt if required.

  • Serve in a bowl garnished with a handful of croutons (optional).

Happy Cooking with Happy Foods Tube!

Recipe Notes

If using water, add vegetable stock cube for extra flavor.








A fresh tasting spritzer drink for the summer. Mango puree with a basil syrup makes this a sure winner for any summer parties you might have.