Summer Recipes from the Balance Fam– Vitality

Summer Recipes from the Balance Fam

Summer Recipes from the Balance Fam

Simple, easy, & nutritious eats

Although individual nutrition goals may differ during the ElevateU challenge, the root of each goal remains the same: making small, healthy improvements to our daily intake. To help aid you in meeting your unique goal, we’ve put together a list of our favorite nutritious summer recipes – from on-the-go snacks, to full nutrient-dense meals – to try now and bring with you into the fall season. 

Give them a try, and let us know what you think! 

Quick & Easy Egg Bites

Total Time: 30 minutes
Serving Size: 12 Egg Bites (1 Mini Muffin Pan)

These Quick & Easy Egg Bites will become your new grab-n-go breakfast in no time. Cook a large batch today and refrigerate/freeze for later in the week!


  • 6 Eggs
  • ¼ cup Shredded Cheese (mozzarella, cheddar, or a blend)
  • Spinach - 1 handful or less
  • 1 Roma Tomato 
  • ¼ cup of Milk (if using non-dairy milk, choose an unsweetened kind)
  • Salt
  • Pepper
  • Optional: 1-2 strips of cooked turkey bacon, crumbled into bits (*Keep in mind turkey bacon adds quite a bit of sodium – in content and flavor – so er on the lighter side)


  1. Preheat oven to 350F
  2. Lightly spray muffin pan with oil, set aside
  3. Dice tomato and spinach (*If including turkey bacon, pan-cook strip(s), then chop into bits)
  4. In a large bowl, combine the eggs and milk. Season with salt and pepper to your liking, then whisk together until fully combined
  5. Add cheese, spinach, tomato (and optional turkey bacon bit) to each muffin pan section, adding as much or as little as you’d like
  6. Pour egg mixture into the muffin pan sections, leaving a little room at the top
  7. Bake eggs for 15-20 minutes, or until fully cooked
  8. Allow to cool before removing from the muffin pan (*Egg bites will rise in the oven, then deflate as they cool)

  • Sliced apples & nut butter
  • Hummus & carrots, celery sticks, cucumber, and/or pita
  • Handful of mixed nuts
  • Greek yogurt topped with fresh fruit
  • Bell pepper and guacamole

Street Tacos + Summer Salad

Total Time: 25 min (+1 hour marinade time if you so choose)
Serving Size: 4+ tacos (depending on taco shell size)

*Pro Top: ingredients can be prepared ahead of time and stored separately, so you can build fresh tacos throughout the week!


  • 1 pack of portobello mushrooms, washed and diced (V/Vegetarian) or 1 chicken breast, cooked and shredded
  • Flour or corn taco tortillas, or sub hard taco shells
  • 1 can black beans, drained and rinsed
  • Cherry/grape tomatoes
  • 1 small red onion
  • Cilantro
  • Cotija cheese (can sub a crumbly cheese of your liking – feta is a great one!)
  • Avocado
  • 1 can diced pineapple, drained
  • 1 Lime
  • Lime Juice
  • 2 garlic Cloves
  • Olive Oil
  • 1 tsp Salt
  • ¼ tsp Pepper
  • 1 ½ tsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Garlic Powder


If using chicken:

  1. Add raw chicken to a bag or low tupperware container, along with the juice of half a lime, 1 tbsp olive oil, salt, pepper, chili powder, cumin, and garlic powder
  2. Marinade for at least 15min (*for the most flavorful chicken, allow it to marinade for 1 hour or overnight)

If using mushrooms:

  1. Rinse, pat dry with a paper towel, and dice mushrooms into small, bite-sized pieces
  2. In a bowl, combine juice of half a lime, 1 tbsp olive oil, salt, pepper, chili powder, cumin, and garlic powder
  3. Place mushrooms in the sauce bowl and quick marinade, letting them soak for 15 min

  4. Dice 1 cup of tomatoes, red onion, cilantro, slice half an avocado into ¼ inch slices, and set aside
  5. Quarter the lime and mince the garlic cloves
  6. Heat 1 tbsp of olive oil in a large sauce pan on medium heat
  7. Add protein of choice to pan (w/o marinade), along with minced garlic and the juice of 1 quarter of lime 
  8. Once cooked, add remaining marinade to pan and allow to cook for 2-4 minutes or until marinade thickens
  9. Build Your Tacos! Layer protein, black beans, onion, tomato, and pineapple in a taco shell. Top with an avocado slice, cotija cheese, and cilantro. Garnish with a lime. 

Summer Salad 


  • Spinach or mixed greens
  • Sliced strawberries
  • Blueberries
  • Sliced red onion
  • Goat cheese
  • Pepitas 
  • Homemade strawberry vinaigrette

Strawberry Vinaigrette Ingredients:

  • ½ cup strawberries 
  • 1 tbsp apple cider vinegar
  • 1 tbsp of honey
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. Blend all vinaigrette ingredients in a blender until smooth
  2. Combine salad ingredients with the vinaigrette & enjoy!

Salmon Power Bowl 

Total Time: 30-40 min
Serving Size: 2 (because we love leftovers!) 


  • 2 salmon fillets
  • 1 box of wild rice or 1 package of minute wild rice
  • 6 asparagus stalks
  • 3 large carrots, washed and peeled
  • ½  lemon, sliced
  • Butter
  • Paprika
  • Salt and pepper
  • 1 tsp garlic powder


  1. Preheat Oven to 375
  2. Lightly oil a foil-lined baking sheet
  3. Place salmon on sheet and lightly season with salt, pepper, and paprika, topping with a slice of butter and a slice or two of lemon
  4. Bake for 15-20 minutes, depending on the thickness of the salmon and how well done you’d prefer it to be (*Tip: fully cooked salmon will flake with a fork)
  5. Cook rice (*We recommend buying either minute rice or boxed rice and following cooking directions on the label! If using minute rice, wait until vegetables are cooked to warm up.)
  6. Chop asparagus and carrots into bite sized pieces
  7. Heat ½ tbsp of olive oil + ½ tbsp of butter in a medium saucepan 
  8. Add asparagus, carrots, garlic powder, salt, pepper, and two lemon slices to pan
  9. Cook over medium-high heat for 6-8 minutes or until asparagus and carrots soften to your liking 
  10. Season rice with salt and pepper to taste and add to a serving bowl
  11. Top with carrot and asparagus mixture, then layer with salmon fillet
  12. Top with a slice of lemon, a drizzle of soy sauce, and dig in!

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