Keeping the heat outside during the summer months is the goal. Turning on a hot oven is the last thing any of us want, so why not extend your grilling horizons beyond chicken, burgers, and hot dogs? Did you know you can cook pizza, pancakes, and even casseroles on the grill? With no extra prep time and just one rule of thumb: if you can cook it in a cast iron skillet or Dutch oven you can cook it on the grill.

I made this recipe entirely from produce and products I found at Natural Grocers! In case you didn’t know, right now watermelon, carrots, celery, cucumber, garlic, radishes and fresh herbs are all in season! That means its time to load up on any and all produce to make huge fruit and veggie salads! Then all you need is a little dressing to go on top. This time around, I created a Thai-style dressing to go on top, since I’ve been craving Asian flavors lately!

– Juli Bauer, PaleOMG

Tacos, taco salad, vegetarian, or not—the choice is yours! Enjoy all of the flavors you love while still filling your plate with vegetables, quality protein, and healthy fats. Taco Tuesday just got a little bit healthier… and more flexible! 

This light and refreshing dessert is the perfect way to showcase crisp, fresh, fall apples. Reminiscent of its baked counterpart, it’s the perfect dish for the last remaining warm days of the season.  

Recipe from Healing the Vegan Way, courtesy of Chef Mark Reinfeld from Vegan Fusion and The Doctor and the Chef (www.doctorandchef.com)