17 No-Cook Meatless Dinners for When It’s Too Damn Hot Out

Andrew Purcell; Carrie Purcell

When it’s really hot out, the last thing I want to do is cook. While stovetop meals and sheet-pan dinners may be great ways to warm up your apartment during the winter, they’re just recipes for sweating during the summer. From June to September, if I’m actually going to convince myself to make dinner rather than ordering out, I need ideas that will fill me up without heating me up.

Most people think of dinnertime as the time when sit down to a warm, hearty meal, but food doesn’t have to be warm or hearty to fill you up. Salads, cold soups, sandwiches, and more don’t need any time over fire or in an oven, but they’ll satisfy your hunger just as well as something that might.

These 17 meatless recipes will help you make it through the summer, because you don’t need to cook them to enjoy them. Since they’re packed with vegetables and non-meat protein sources like tofu, tempeh, and beans, they definitely have all the protein, fiber, and healthy carbs you need. They’re tasty, too, but most importantly, they’re cool—and they definitely won’t turn you into a human puddle.

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Carrot top recipes

Contrary to popular belief, green carrot tops are indeed edible. I’ve long held onto the notion that carrot tops were poisonous and tossed these delicious and versatile greens for years. Who knew doing so was such a waste?! Here are three easy and completely brilliant ways to get the most out of your carrot tops, so you can both reduce food waste and introduce a unique green leaf vegetable to your diet. Enjoy!

Are carrot tops poisonous? The short answer: no. The longer answer takes into consideration the alkaloids inherent in carrot greens (alkaloids are considered toxic). The truth is, all leafy green vegetables contain alkaloids to a certain degree, and the only way to avoid overdosing on any one particular type of alkaloid is to rotate your greens. The takeaway: don’t eat carrot greens every day, just as you shouldn’t eat any one green – spinach, kale, and collard greens, among others – each and every day, especially if you consume a lot of plants (which you totally should, by the way).

With that said, carrot greens are a resourceful addition to your diet. They have a slightly bitter taste, firm texture, and boast quite the versatility in the kitchen.

These three recipes use carrot tops in unique ways that will satisfy your palate and your waste-minimizing conscience. Enjoy!

1. Carrot Top Pesto

Serves 4-6

  • Carrot tops from three pounds of carrots
  • 1 garlic clove
  • 3 tablespoons pine nuts
  • ½ cup (packed) fresh basil leaves
  • ¼ cup finely grated Parmesan cheese
  • ½ cup extra-virgin olive oil
  • Salt and pepper to taste


In a food processor, pulse the garlic and pine nuts until a coarse paste forms. Add in basil, carrot tops, and parmesan. Pulse until the mixture resembles a coarse purée. Add in the olive oil, salt, and pepper. Pulse until combined. Enjoy the pesto with pasta, in a sandwich, or as a dip.

2. Warm Carrot Top Salad

Serves 4


  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 2 cups cooked chickpeas
  • 1 cup chopped carrot greens
  • Juice of one lemon
  • Salt and pepper to taste


In a saucepan over medium-high heat, add the olive oil and cumin. Stir and let cook for one minute to release the cumin’s aromas. Add the onion and sauté for a few minutes, or until the onions begin to turn translucent. Add in the garlic and chickpeas and stir while cooking. After two to three minutes, remove the saucepan from the heat and fold in the carrot greens, lemon, and salt and pepper. Serve and enjoy.

3. Carrot Top Green Juice

Serves 1


  • 4 carrots (with green tops)
  • 1 apple
  • 1 cucumber


Push the all the ingredients through the juicer chute in the order listed. Enjoy as your morning green juices, thanks to the carrot greens!

Related on Organic Authority
Detoxifying Carrot Soup Recipe with Turmeric
Warming Turmeric Tonic with Carrots, Ginger, and Adaptogens
Carrot vs. Parsnips: What’s the Difference?

Aylin Erman

Aylin Erman

Aylin is founder of GlowKitchen, a food blog with an emphasis on vegan and gluten-free fare. Aylin has been living in Istanbul, where she is founder and CEO of a cold-pressed juice and healthy foods company JÜS (www.jusistanbul.com).

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Pasta Puttanesca


One of my favorite pastas is Pasta Puttanesca. For some reason, I don’t make it very often, because I always seem to be sautéing fresh greens in olive oil and garlic, or something like that, to toss with noodles. But I love all the ingredients in Pasta Puttanesca; capers, olives, anchovies, crushed red peppers, and lots of garlic, so when faced with what to make for dinner the other night, when I didn’t have any vegetables from the market, it became “what’s for dinner.”

The name “puttanesca” fits, because it’s one of the lustiest pasta (or dishes) that I know of. It’s a mélange of robust – or umami? – flavors, using what you have on hand, which is especially handy when you’ve come home from a long trip and haven’t had time to stock your refrigerator, or when you don’t feel like heading to the grocery store. All the ingredients you probably already have in your pantry or refrigerator. And if you don’t, you should.

The name tends to raise some eyebrows. Legend has it that it was made by ladies of the night in Italy, either because it was easy to make with ingredients already on hand (and those of us who are self-employed know how important that can be), or because the smell wafting from their stove was enticing to customers. I know if I was walking by, I’d be curious, too. About the pasta, that is.

I love the smell, and taste, of everything in this dish, from oil-cured olives to the slivers of sizzling garlic. And I also like dried pasta. Back in the 80’s or 90’s, when fresh pasta became all the rage in the U.S., a lot of people turned their noses up at it. I like fresh pasta, but people eventually realized that fresh and dried pasta are two different beasts, and each has its place. Here, dried pasta works better because it’s sturdy enough to hold its own against the hearty, and hardy, ingredients in the sauce.

Speaking of ingredients you already have on hand, I have a ten-year supply of tomato paste due to misreading a can at the supermarket that was concentré des tomates. I know that means “tomato paste,” but wondered when I was standing in the grocery store aisle, “Surely that can’t be tomato paste? No home cook would buy that much tomato paste at once…” and brought the 28 ounce (800g) can home. When I opened it up, I was faced with a solid mass of very red, and very concentrated, tomato paste.

I didn’t know what to do with it, and I know everyone says, “Freeze it in small portions! That way you can take out only what you need, when you need it…” But my freezer is probably like yours: packed full. Still, I hate throwing things away, even though all those projects take time away from my regular work, which self-employed folks know is more valuable than a €1,59 can of tomato paste, but I am my mother’s son, so I froze it in scoops.

Traditionalists may throw a fit, but I’m not Italian, and I’m not a hooker (and if I was, everyone knows not to mess with them) and used added some of the tomato paste to the pasta sauce. It added a deep richness, and I was happy to be down to fifty-five portions of tomato paste.

As an aside, I’ve been using heavy pans all of my life. Recently I’ve had trouble lifting them. (Doctor Romain said after years of lifting heavy pots as a line cook and baker, my arm is giving out.) I was contacted by someone offering a test pan made by Hestan, which they call NanoBond. I hadn’t heard of the company, but they make commercial stoves and ranges, which raised my interest. The pans are made in Italy, bonded with layers of titanium, which is four times harder than stainless-steel, but much lighter.

So I gave it a go with this pasta and it worked really well, and was much easier to lift. I had to get used to it, since the lightness took some getting used to for me. But it heated very evenly and I was pleasantly surprised at how well it worked. (Although they are not coated with a non-stick surface, if that’s a concern.) The pans aren’t inexpensive, but I like trying out new things from time to time, further proof I’m not necessarily a traditionalist.

This pasta is a winner, and once you’ve made your first Pasta Puttanesca, if you’re anything like me, you’ll find yourself making the dish whenever you don’t know what to make for dinner, or don’t have anything on hand but capers, olives, and anchovies. And it works well for a cozy dinner for two, whether you’re getting a freebie or not.

Pasta Puttanesca

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Use canned plum tomatoes if you can. Fresh tomatoes don’t lend the same flavor to this pasta. To get them to the right consistency, remove them from the can and crush them with a fork or by hand. Also note that the sliced garlic is added to the oil cold. If you add minced garlic to hot oil, it can burn very quickly.I always rinse capers, whether they are salt-packed or in brine. Then I squeeze them dry before using them. The brine has particular flavor that, to me, distracts from the capers. If using salt-packed anchovies, those should be rinsed as well. Anchovies packed in oil don’t need to be rinsed.You can start the pasta before you begin making the sauce, although if making this for the first time, it’s probably easier to make the sauce, set it aside, then rewarm it again before adding the warm pasta and a bit of the pasta water, until you get the rhythm down. Make sure to reserve some of the pasta water to finish the pasta in the tangy tomato sauce.

3 tablespoons extra-virgin olive oil

4 cloves garlic, peeled and thinly sliced

3-4 anchovy filets, minced

2 tablespoons capers, coarsely chopped

1/4 teaspoon red pepper flakes

1/3 cup (40g) chopped, pitted black olives, preferably oil cured

1 3/4 cups (14oz can, 390g) tomato puree (see headnote)

1 1/2 tablespoons tomato paste

7 ounces (200g) dried pasta

1. Make the sauce by putting the olive oil, garlic, and minced anchovies in a large, wide skillet. Heat the pan over medium heat, cooking the garlic and anchovies, stirring frequently, until the garlic is lightly browned and the anchovies are very soft and almost melting, about 2 minutes.Meanwhile, heat a large pot of water to cook the pasta in.

2. Add the olives, capers, and red pepper flakes to the skillet, and stir for a minute, then add the tomatoes and tomato paste. Continue to cook, and stir, until the sauce is a deeper red color and the consistency of warm jam, which will take a couple of minutes. You want it wet and loose, but not watery. Remove from heat and set aside.

3. When the pasta water is boiling, add the pasta and cook it until it’s al dente. Just before the pasta is ready, rewarm the sauce. Drain the pasta, reserving some of the water, and add the pasta to the sauce warming in the pan, as well as 1 to 2 tablespoons of the reserved pasta water, stirring until the sauce coats the pasta and everything is heated through.

Serving: The pasta doesn’t really need any accompaniment so I don’t serve it with cheese or another else on top.

Storage: The sauce can be made 2-3 days in advance and refrigerated.

Variations: Some people add a bit of fresh, chopped parsley to the sauce, or dried oregano. I don’t, but you’re welcome to.

This simple, classic pasta can be made with things you already have on hand!

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Gluten-Free Vegan Cupcakes Recipe with Coconut Whipped Cream Frosting and Fresh Berries

Vegan Cupcakes with Coconut Whipped Cream and Berries

Lighten up your next batch of cupcakes by ditching the dairy and gluten in favor of these vegan cupcakes topped with coconut whipped cream frosting and fresh berries. These are great for serving to your friends and family with food allergies since they are gluten-free, dairy-free, and egg-free. Plus, these cupcakes won’t leave you feeling heavy or bloated afterward.

This recipe uses organic sugar because conventional cane sugar is often refined with bone char and/or other animal byproducts. By opting for certified organic sugar, you are guaranteeing that your sugar is vegan.

The coconut whipped cream frosting is so light and fluffy, you’ll wish you had been topping your desserts with it all along. Native Forest canned coconut milk is BPA-free and certified organic, so opt for that if you are forgoing homemade coconut milk. A pro tip for easily separating the coconut solid from the liquid is to open the can upside down. Then drain out the liquid (save for another use, like a smoothie) and you will be left only with the solid cream remaining.

While these vegan cupcakes are crafted to taste like a cupcake straight from your favorite childhood bakery, that does mean they are a treat with their sugar content. You can lower the glycemic index of these and even make them refined sugar-free by opting for alternative sweeteners. Simply swap the cane sugar for coconut sugar, which is lower on the glycemic index than traditional sugar,  and swap the powdered sugar for a few tablespoons of pure maple or agave syrup and achieve the same results.

Note: your cupcakes may be more of an amber color when using coconut sugar but luckily they will be just as delicious!

Vegan Cupcakes with Coconut Whipped Cream Frosting and Fresh Berries

Makes 12 cupcakes
Adapted from Chloe’s Kitchen

For the cupcakes
1 ½ cups gluten-free 1-to-1 baking flour
¾ cup organic cane sugar
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup unsweetened almond milk
½ cup expeller pressed refined coconut oil
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract

For the coconut whipped cream
5.4 oz chilled coconut milk (BPA-free can or homemade)
¼ cup organic powdered sugar
¼ teaspoon pure vanilla extract

For the topping
1 pint organic berries of choice

Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 cupcake liners.

Add gluten-free flour, sugar, baking soda, and sea salt to a large bowl. Whisk until well combined. In a separate large bowl, whisk together almond milk, coconut oil, apple cider vinegar, and vanilla extract.

Pour the wet mixture into the dry mixture and whisk just combined. Being sure not to overmix.

Fill each cupcake liner with cupcake batter until it’s about ⅔ full. Bake for 18-20 minutes, until cooked through. Insert a toothpick and be certain it comes out dry and with few if any crumbs before removing from the oven. Let the cupcakes cool for 30 minutes.

Meanwhile, add chilled coconut milk, powdered sugar, and vanilla extract to a mixing bowl. Using a hand mixer, mix until the coconut whipped cream is light and fluffy.

Top each cupcake with coconut whipped cream and a few berries. Serve immediately. Leftover unfrosted cupcakes can be stored in the refrigerator for up to 3 days. Store leftover coconut whipped cream in the fridge as well.

Related on Organic Authority
5 Gluten-Free Flour Alternatives for Delicious Baked Goods
21 Ways to Enjoy Summer Berries
Get Cracking! 15 Unusual Ways to Use Coconut Milk

Image of cupcakes with raspberries via Shutterstock

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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15 Dairy-Free Frozen Treats That Are Perfect for Summer


I love ice cream more than I love most things—I spent two years working at an ice cream parlor for Pete’s sake—but ice cream does not love me back. I’m lactose intolerant, so even just a few bites of the sweet, creamy stuff can flip my stomach completely upside down, which means that during the summer (peak ice cream season!) I have to find some creative workarounds to fill the ice cream-shaped hole in my heart.

I’m clearly not the only person so afflicted, because the internet is teeming with dairy-free frozen dessert recipes. Bloggers have transformed all the classics into lactose intolerant-friendly treats that taste just as good as their cream-filled counterparts. With ingredients like alternative milks and naturally creamy fruits (like bananas), pretty much everything from ice cream sandwiches to milky popsicles can be dairy-free.

These 15 recipes have all the dairy-free ice cream you could possibly want, plus ideas for frozen treats that don’t normally have dairy, like slushes and sorbets. So whatever kind of icy treat you’re looking for, you’ll definitely be able to find something here.

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19 Healthy Ways to Cook With Peaches, Plums, and Apricots

Andrew Purcell; Carrie Purcell

There are a lot of things to love about summer, but its fresh, seasonal produce might just be what I love most. From tomatoes to corn, a lot of excellent fruits and vegetables reach their peak deliciousness from May through August. I get pumped for all the different ripe picks out there, but every year I always get the most excited for the same things: peaches, plums, and apricots.

These three juicy fruit are all known as stone fruit, because they literally have a stone, or a pit, inside of them. They’re most famously featured in sweets—think peaches and cream, plum tarts, apricot jams—but they’re also great in salads, sautés, grain bowls, sandwiches, and all sorts of different savory meals. And since they’re each an excellent source of vitamin A, C, and K, they’re worth eating more often.

Celebrate this season’s harvest with this mix of 19 apricot, peach, and plum recipes. Ideas like apricot-Dijon glazed salmon, barley porridge with honeyed plums, and plum-ricotta tartines will help you make the most of the stone fruit while it’s still around.

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Easy Slow Cooker Pepper Steak (Grain-Free, Paleo) – Deliciously Organic

Easy Slow Cooker Pepper Steak (Grain-Free, Paleo)

The end of the school year can be almost as busy as the holiday season, so it’s a great time to pull out the slow cooker! One of our recent favorites is slow cooker pepper steak because it barely takes any time to prepare and at the end of the day the meat is melt-in-your-mouth tender and full of flavor.

You can serve the steak and peppers over cauliflower “rice” or soaked rice (if you can tolerate grains). A small side salad that takes just a few minutes to prep is a great choice. 

Here are some other favorite slow cooker recipes for those busy days!
Spaghetti Squash with Meatballs
Breakfast Sausage Casserole
6-Ingredient Pot Roast
Chicken Fajita Bowl
White Beans and Sausage

Easy Slow Cooker Pepper Steak (Grain-Free, Paleo)

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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  • 2 red onions, peeled and cut into wedges
  • 1 1/2 pounds chuck roast, cut into bite-size pieces
  • 3 red, orange or yellow bell peppers, cut into wedges
  • 1 cup chicken broth
  • 1/4 cup coconut aminos or gluten-free fermented Tamari
  • 1/4 cup tomato paste
  • 4 garlic cloves, minced


  1. Place the onions in the bottom of the slow cooker. Top the onions with the meat and then add the bell peppers. Whisk together the chicken broth, aminos, tomato paste and garlic and pour over the meat mixture. Gently press the vegetables and meat so the meat is submerged in the broth mixture (this helps prevent the meat from drying out). Cook for 6 hours on low. Serve over cauliflower “rice” or soaked rice.




Copyright 2016 Deliciously Organic


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Black Bean and Corn Salad Recipe: The Most Satisfying Salad Ever!

Black Bean and Corn Salad Recipe

This flavorful and easy-to-make black bean and corn salad recipe will rejuvenate and revitalize you. Guaranteed.

With fresh toppings and a delightful tangy cilantro avocado dressing, there’s nothing stopping this recipe from becoming your new go-to salad.

The secret ingredient in this corn salad recipe is the avocado dressing. Avocado’s creaminess lends itself perfectly to corn’s crunchy texture, coating each and every kernel with a luxurious dressing that adds a sensational flavor and really completes the salad.

An ideal lunch to take to work, just chop and cook everything in advance and then pack in an airtight container. Be sure to store the dressing separately to prevent your salad from becoming soggy. One batch of this recipe should make at least two meals, perhaps more.

Corn Season

Corn is in its peak in summer when the harvest is bountiful and corn is stocked at farmers markets and grocery stores. At your local farmers market, you should be able to find plenty of corn ranging in color from white to purple.

Corn Nutrition

The key to enjoying salads is making sure they are packed with filling ingredients. Luckily, corn is one of those optimal salad toppings. One cup of corn boasts 12 grams of dietary fiber which will leave you satisfied.

This plant-based salad is not lacking in protein, either, thanks to both corn and black beans. Each have about eight grams of protein per ½ cup. Plus, the two taste delicious together! For protein lovers, try adding a few spoonfuls of cooked quinoa, which will boost it even more.

Corn is also an antioxidant food. Yellow corn has a high concentration of carotenoids and blue corn on the other hand, gets its antioxidants from anthocyanins.

Black Bean and Corn Salad Recipe

Organic Corn

Cooking with certified organic corn is highly recommended for this or any recipe. While corn was ranked #49 on the Environmental Working Group’s Dirty Dozen List, meaning its pesticide residue is relatively low, eating non-organic corn is not certain to be safe, as much of it is genetically modified and sprayed with dangerous herbicides and pesticides, which have known negative health effects. Look for organic corn at your supermarket or farmers market.

Black Bean and Corn Salad Recipe with Creamy Avocado Dressing

Black Bean and Corn Salad Recipe

Black Bean and Corn Salad Recipe


  • For the salad:
  • 2 heads of romaine lettuce, washed thoroughly
  • ½ cup corn, removed from ear
  • ¼ cup black beans, drained and rinsed
  • ¼ cup cherry tomatoes, quartered
  • Cilantro for garnish
  • Salt and pepper to taste
  • For the dressing
  • ½ avocado
  • ¼ cup vegan mayonnaise
  • ¼ cup filtered water
  • ¼ cup cilantro, stems removed
  • ½ lime, juiced
  • ¼ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper


  1. Bring a salted pot of water to boil. Add corn and boil for 5 minutes, or until fork tender. Drain and let cool for 10 minutes.
  2. Meanwhile, chop the romaine horizontally into thin strips, then chop vertically down the middle. Add romaine to a large bowl. Add corn, black beans, cherry tomatoes, and cilantro, if desired. Toss until thoroughly mixed.
  3. Add avocado, vegan mayonnaise, filtered water, cilantro, lime juice, and spices to a food processor. Process until completely smooth, scraping down as necessary. If a thinner dressing is desired, add water one tablespoon at a time until desired consistency is achieved.
  4. Once ready to serve, pour dressing over salad and toss until salad is thoroughly coated. Season with salt and pepper. Serve immediately and enjoy!



Related on Organic Authority
4 Fresh Corn Recipes for Meatless Monday
11 Summer Vegan Recipes So Good You’ll Forget Meat Even Exists
Cherry Tomatoes: How to Choose Them, How to Use Them

Images via Karissa Bowers

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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17 Meatless Recipes That Are Perfect for Grilling Season


Anyone who’s ever been to a barbecue knows they’re not always the most vegetarian-friendly gatherings. If you’re lucky, your host will have a few veggie burgers or corn cobs on the grill. But more often than not, it’ll be greasy, meaty hot dogs and burgers as far as the eye can see.

Whether you’re vegetarian or not, having a few meatless options to choose from at a summer barbecue never hurts. And the thing is, it’s actually easier than you realize to throw something together. Most vegetables taste better with a nice char on them, so you can put anything from mushrooms to romaine lettuce straight onto the grill and expect great results. Plus, vegetarian favorites like tofu and halloumi (a type of cheese that won’t melt when you grill it) take less time to prepare than your average chicken breast or burger.

Of course, if you feel like getting fancy with it, there are exciting options like grilled pizzas and homemade veggie burgers that will help you flex your cooking skills. Whatever type of meatless, summertime recipe you’re looking for, you’re sure to find something you love in these 17 recipes. Bring them to a party or serve them at your own and watch the crowd go wild.



Grilled Beet and Hummus Pitas from Naturally Ella

The nice thing about this recipe is that it’s easy to mix and match. If you’re not into beets, you can use almost any grilled vegetable that you prefer. Keep a stack of pita bread and a bowl of hummus out so that guests can build the sandwiches themselves. Get the recipe here.



Grilled Tofu Tacos from Love and Lemons

Prep the slaw and the creamy cashew sauce before so all you have to do at the barbecue is grill the tofu. Or if you’re prepping this to eat during the week, add the slaw and the sauce to your Sunday meal prep plan. Get the recipe here.

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Vegan Recipes and Snack Ideas for Camp and Travel — Oh She Glows

An OSG reader, Rebecca, asked me if I could recommend some cooler-friendly Oh She Glows recipes she could take on the road for an upcoming camping trip. This question has been a popular one over the years, so I thought the long weekend would be a great excuse  to brainstorm a list of camp- and travel-friendly foods to inspire you!

In my early twenties, I would “camp” (I use that term lightly!) pretty regularly, but the food my friends and I packed in those days was a little different from what I stock my cooler with today. Okay, A LOT different! Lol. Back then, as long as I had potato chips and fruity coolers, I was a “happy camper”! Oh to be 21 again. Don’t worry, though, I’ve accumulated a few years of wisdom since then. I consulted OSG’s recipe tester Nicole to help put this post together as she often travels with my recipes in tow. I think the two of us have come up with some fun ideas for you! As always, please feel free to chime in with your tips and tricks too.

The recipes below can all be made in advance, and many of them also tend to keep well in minimal storage without too much fuss. At the bottom of this post I also recommend some tasty store-bought options for when you don’t have time to make everything you might have hoped to for a trip…because if you’re anything like me, you’ll probably find yourself scrambling at the last minute to get everything ready!

Milks and Fresh Breakfast Options

I love making pre-portioned single servings of dry Vegan Overnight Oats packets to take with us on trips. Simply bring a few single-serve, shelf-stable plant-based milks along and mix them in with the oat packets when ready to enjoy.

Looking for eco-friendly reusable bags? Check out these reusable velcro pouches shown in the photo above.

Granola or Muesli

We love munching on my Ultimate Nutty Granola Clusters (The Oh She Glows Cookbook, p. 31) and my Roasted Hazelnut-Almond Granola Clusters (Oh She Glows Every Day, p. 71) when traveling, plus these clusters should keep fresh in an airtight bag or container for a few weeks.

Fruit and Veggies

Bring your favourite fruits and veggies, choosing varieties that tend to travel well and don’t mind sitting at room temperature—this should help save cooler space for other meals that require refrigeration. Apples, oranges, firm avocados, and cucumbers are usually safe bets. Avoid thin-skinned fruit like peaches or pears as they tend to bruise easily.

Dried Fruit and DIY Trail Mix

Energy-dense dried fruits are another great option for camping! Dried apricots, mango, and cherries are some of my favourites. You can also make a DIY trail mix by adding dried fruit like raisins and dried cranberries to a container with your favourite mixed nuts.


I love having a good seedy cracker on hand for snacking. My Endurance Crackers are hearty, filling, and energizing! Just be sure they’re packed on top of other foods so they don’t get crushed by anything in transit. Bring a container of nut or seed butter and a small pouch of hemp hearts for a satisfying, protein-packed snack that needs no refrigeration.

Protein Bars or Energy Bites

My Dark Chocolate Cherry Energy Bites, Cookie Dough Balls V (Oh She Glows Every Day, p. 93), and Triple Almond Energy Balls are perfect to munch on between meals. For another option, try my Classic Glo Bars (from The Oh She Glows Cookbook, p. 215), or Feel Good Hearty Granola Bars—those two tend to be big hits as well. Nicole recommends the Mocha Empower Glo Bars (Oh She Glows Everyday, p. 69), saying: “Away from home for 10 days with a toddler? You may need that invigorating combination of chocolate and espresso!” Haha.


Speaking of coffee and tea…I’d love to hear your tips on camping while still getting your coffee fix. Please share your method if you have one! Maybe a make-ahead DIY Coffee Concentrate could work?

Power Toast and Wraps

The 9-Spice Avocado Hummus Toast (Oh She Glows Everyday, p. 39)  is a great light meal option! Serve it with Super Power Chia Bread (The Oh She Glows Cookbook, p. 229). Pack a few avocados, a small container of 9-spice Mix, and hummus (keep chilled) for a quick meal. Ifyou don’t have time to make the power bread, just pack a few of your favourite wraps from home. I love Wrap It Up Raw’s flax wraps—they freeze wonderfully too.

Soups and Fresh Mains

If you have a really good cooler situation going, you could also consider making a salad/soup—my Chickpea Salad and Go-To Gazpacho (also found in Oh She Glows Every Day, p. 147 and the app) both travel well. The gazpacho can be guzzled cold straight from a mason jar—super refreshing! If you’re able to bring a bag of salad along, you could whip up a jar of my Shake and Go Balsamic Vinaigrette (Oh She Glows Every Day, p. 273) as well. Tetra packs of baked beans always work in a pinch (and you don’t need a can opener or a cooler!). I love these Vegetarian Baked Beans by Pacific brand.

Another idea is to pack the ingredients for a super easy balsamic chickpea salad. Bring some small tetra packs of chickpeas (I buy Pacific brand), balsamic vinegar (or any vinegar you love), olive oil, salt, and pepper. Bring along a collapsible strainer and a bowl, and you’ve got the gear for a quick salad: simply drain and rinse the chickpeas then add them to the bowl along with the vinegar, olive oil, salt, and pepper (to taste).

Sweet Treats

My Flourless Thumbprint Breakfast Cookies, Blissful Basil Power Biscotti, and Banana Bread Muffin Tops can all be made ahead and frozen. Our editor, Terra, packed the Banana Bread Muffin Tops for mountaintop snacking on her month-long hiking trip through Switzerland. Terra added a touch of rosemary oil (which she uses as a natural preservative) to the batter, and the tops kept beautifully during her trek!

I recommend eating the most perishable items first, if possible. This may also be a situation in which it’s worth stocking up on some store-bought, less perishable options because not all foods will last in a cooler for too long. (Unless of course it’s going to be COLD where you’re camping—in that case, maybe a little DIY Hot Toddy is in order! Yassssss!)

Running out of prep time before your trip? Here are some store-bought plant-based foods that should keep well through your travels!

Photo credit, photos 1, 3, 5, 6, 7, 10: Ashley McLaughlin

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29 of the Highest-Rated Meal Prep Containers on Amazon, According to 36,888 Reviews

You know how the dryer always seems to eat your socks? Life, in general, seems to eat my meal prep containers. I’m serious—it doesn’t matter how many food storage containers I buy, all of them disappear into some kind of abyss within a month of being purchased.

This mystery is as frustrating as it is perplexing. Motivating myself to meal prep every week is hard enough; the pile-on of constantly running out of meal prep containers is almost too much to bear. (I said “almost.” I’m not that dramatic.)

Needless to say, I shop for food storage containers a lot. And I’ve come to realize there are all kinds of them. Round ones, square ones, rectangular ones. Tall ones, short ones, medium-sized ones. Compartmentalized ones, leak-proof ones, stackable ones—you get the picture. And as you can likely imagine, different dishes fare better in different storage containers, so owning a variety is ideal.

Here, a shopping guide for 29 of the best meal prep containers on Amazon, according to reviewers. Each of these products has at least a 4-star rating after 100 reviews or more.



SmartYOU 7-Piece Kit, $13

Customers appreciate that these leak-proof containers come in different sizes—making them great for all kinds of daily snacks.

This product has a 4.3-star rating after 1,527 reviews.

Buy it here: $13, Amazon



Bento Lunch Box Set, $20

One reviewer says this bento box is the perfect size for her typical lunches—and she loves how cute the box’s travel bag is.

This product has a 4.6-star rating after 115 reviews.

Buy it here: $20, Amazon

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