5 End-of-Summer Recipes to Try Today

As the hecticness of summer activities morphe into the stress of back-to-school, the last thing parents need to add to our plates (no pun intended) is complex meal planning and cooking. So for those days when you just need a quick meal, snack, or a beverage that beats the heat and the clock, look no further! 

These recipes are quick, easy, and don't require turning on your oven. And if you're more of a "dash of this, scoop of that" kind of chef, these recipes work great with guesstimations! So let's throw some ingredients together and get you back to laying by the pool (or, you know, running your kids to their countless activities).

First up is a perfect recipe for when your family has been surviving on potato chips and ice cream and you all really need to eat something with actual nutritional content (but you also really don't want to turn on your oven).

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Mango-nificent Bean Tacos


Ingredients:

8 tortillas

1 can (15.5 oz) black beans (drained and rinsed)

2 tsp lime juice

1 tsp chili powder

1 bunch Fresh Spinach

1 mango (diced)

1 avocado (sliced)

1 red pepper (Sliced)

salsa for topping

 

Instructions:

I know I promised no cooking but toasting the tortillas in a pan before serving will kick this recipe up a notch. Then spread a layer of hummus on the tortilla, pile on the beans, mango, red pepper, and spinach, and top with a generous dollop of salsa. Dinner is served!


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"Okay," you say, "that's all well and good but my kids need to eat 8 thousand times per day, and I don't remember the last time I ate,* so I'm gonna need a snack recipe pronto." Never fear my friend! Next up is a perfect recipe for when "the kids" need a quick snack -- and it takes even less time to make than it'll take them to eat.

*this is not something I can relate to, but I've been told that sometimes busy parents somehow forget to eat?? If you happen to be one of those parents, could you please explain to me how you would EVER LET THAT HAPPEN? But first whip up this recipe so you can eat while you tell me about it:


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Coco-nutty Fruit Dip

Ingredients:

A variety of your favorite in-season fruit

1 cup full-fat canned coconut milk

1 cup of your favorite nut butter (I use almond. You can also substitute sunflower-seed butter for a nut-free option!)

2 tsp maple syrup

1 tsp cinnamon

Instructions:

Cut/slice/prepare fruit as needed and set aside. Put all other ingredients in a bowl. Mix together with some kind of stirring utensil. Eat a bunch -- er, I mean, taste test it -- before serving to your hungry herd.


And finally, because we're kidding ourselves if we pretend summer weather is in any way pleasant, here's a recipe for when it's just too freaking hot and you need something cold, refreshing, and possibly spiked.

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Freezeberry Lemonade

Ingredients:

1 pint Lemon Sorbet

2 cup Frozen Berries of your choice

1 cup full-fat canned coconut milk

1/2 cup water

(optional) Vodka or Tequilla

 

Instructions:

Literally throw it all in a blender and turn the blender on. Done. You can always adjust thickness to your preference with more/less water and/or berries.

Pro-tip: Blend a batch sans alcohol and pour some glasses for the kids (and any grown-ups who want a virgin drink). Then add the booze and re-blend.


Do you have a favorite summertime or back-to-school recipe? Share the love (and the calories) in the comments below! And hang in there — if you haven’t already, you’ll be turning lunch duty over to your kids’ school before you know it.

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