Summer Eating: Breakfast, Lunch, and Dinner—We’ve Got You Covered

Summer is the season for fresh, vibrant flavours and sun-dappled meals shared with family and friends. Whether you’re starting your day with a nourishing breakfast, enjoying a light and colourful lunch, or gathering for a relaxed evening barbecue, we’ve got you covered. These recipes, thoughtfully crafted by the culinary genius behind Lisa Eats Worlds, celebrate the best of summer eating. With these ideas, you can make every meal a delicious highlight of your day.

Breakfast: Green Matcha Smoothie Bowl

This recipe infuses Matcha into a delicious and super easy smoothie bowl. The combo of caffeine and L-theanine in this product gives you a lovely and slow sustained release of energy in the morning if you’re needing an extra boost.

Ingredients

• 4 small frozen bananas
• 2 cups spinach
• 4 tsp matcha powder
• 1/2 coconut yoghurt
• 1 cup frozen mango chunks
• 1 cup oat milk
• 2 tbsp honey
• Toppings
• Strawberries
• Granola
• Chia Seeds
• Pomegranate
• Coconut Flakes
• Cacao Nibs

Method:

1: Combine all the ingredients in a high-speed blender until smooth. Add more oat milk if required to make it thinner.

2: Top with additional garnishes like fresh fruit, granola and nuts and seeds.

Lunch: Chickpea and Honey Glazed Sweet Potato Nourish Bowl

A wholesome salad is the perfect way to refuel on a warm afternoon. Packed with bright, fresh flavours, it’s a light yet satisfying meal that’s easy to prepare and enjoy.

Ingredients

• 400g can chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp turmeric
• Pinch salt
• 2 sweet potatoes, diced
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp thyme
• 2 cups quinoa, cooked
• 1 avocado, sliced
• ½ cup of purple cabbage, steamed
• 1 cup of kale, shredded,
• Chia seeds and lime to garnish

Tahini Dressing

• 1/3 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 garlic cloves, minced
• 1 small clove garlic, peeled
• 2 – 3 Tbsp water

Method

1: Preheat the oven to 210c and line a large baking pan with baking paper.

2: Add the chickpeas, oil and spices in a large bowl and toss to combine and place them on one side of the baking tray.

3: Place sweet potato on the other side of the baking tray and sprinkle with olive oil and honey.

4: Toss to coat then sprinkle with thyme. Bake for 25 - 30 minutes until sweet potato is golden brown and soft in middle (chickpeas may need slightly longer).

5: To make the tahini dressing, combine all the ingredients in a small bowl and whisk until smooth.

6: Add more water to reach the desired consistency.

7: Place quinoa in each bowl and top with roasted chickpeas, sweet potato, avocado, cabbage and kale.

8: Sprinkle with chia seeds and drizzle with the tahini dressing.

Persian Stuffed Eggplants

These eggplants are beautifully balanced with savoury and sweet notes. The addition of pomegranate molasses provides a subtle natural sweetener to the dish and the pomegranate seeds provide a lovely burst of freshness on the palate. Substitute lamb with lentils to make a vegetarian version. 

Ingredients

3 eggplants

4 tbsp extra virgin olive oil

1 brown onion, finely diced

5 garlic cloves, minced

450g lean lamb mince

½ tsp ground cumin

Black pepper and salt to season

¼ cup pomegranate molasses

50g feta

4 tbsp parsley, chopped

Seeds of one pomegranate

Method

1: Preheat oven to 190C. Cut the eggplants in half lengthways, then cut diamonds into each half in a lattice pattern and drizzle with half of the olive oil.

2: Bake in the oven for 45 – 50 minutes until tender.

3: While the eggplants are cooking, prepare the lamb mince.

4: Heat the rest of the olive oil in a large saucepan over medium to high heat then add the onion and garlic and cook until soft then add the cumin and cook for another minute.

5: Add the lamb mince and cook until golden brown and cooked through and season to taste.

6: Stir in the pomegranate molasses and cook for another few minutes until the liquid is reduced.

7: To serve, place the eggplants on a serving dish and top with the lamb mixture followed by the feta, parsley and pomegranate seeds.

Dinner: Classic Backyard BBQ

Evenings are for unwinding, and nothing says summer like a backyard barbecue. These grilled chicken skewers paired with a creamy cucumber-yoghurt dip are sure to be a hit but don’t forget the classics too.

Ingredients for Skewers:

• 500g chicken breast, diced
• 1 red capsicum, cut into chunks
• 1 yellow capsicum, cut into chunks
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

For the Dip:

• 1 cup Greek yoghurt
• ½ cucumber, grated
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Fresh dill, chopped

Method:

1. Toss the chicken and vegetables in olive oil and spices. Thread them onto skewers.
2. Grill over medium heat, turning occasionally, until the chicken is cooked through and lightly charred.
3. For the dip, mix all ingredients in a bowl and serve chilled alongside the skewers.

Perfectly Grilled Steak

Ingredients

• 1 cup Greek yoghurt
• 2 tablespoons Extra Virgin Olive Oil
• Sea Salt and Ground Black Pepper

Method:

1: Remove steaks from refrigerator and let sit covered for 20 minutes, until at room temperature.

2: Once at room temperature, coat steaks with oil on both sides and season liberally with salt and pepper.

3: Prepare the grill on high heat and transfer the steaks on the heat. Cook until golden brown and slightly charred, for about 4 to 5 minutes. Turn the steaks over and continue to grill for 3 to 5 minutes for medium-rare, 5 to 7 minutes for a medium or 8 to 10 minutes for medium-well.

4: Transfer steaks onto a plate and let rest for 5 minutes before serving.

Grilled Vegetables

Ingredients

•   20 cherry tomatoes  
•   10 Brussel sprouts
•   1 Zucchini, cut into rounds
•   1 Capsicum cut into squares
•   1 Red Onion, cut into wedges  
•   2 Garlic Cloves, minced
•   1/2 cup Extra Virgin Olive Oil  
•   Sea salt and Ground Black Pepper  

Method:

1: Place all vegetables into a large bowl and add garlic, olive oil and season with salt and pepper. Toss vegetables, coating every piece with the oil and set aside for 10 minutes.

2: Prepare the grill on medium heat. Grill the vegetables until tender and lightly charred, about 10 minutes. Serve immediately.