The last 2 weeks on the west coast of Canada have been HOT. For those of us whose NMO symptoms are exacerbated by heat, this time of year can be challenging. One of my biggest challenges in the summer is dealing with dinner. By the time dinner rolls around, it’s super hot in my house (our house faces east and gets full sun all day) and as a result, I am fatigued. The last thing I want to do is cook.
Here are some of the things that help me cope and make sure we’re still eating healthy:
When it’s too hot to cook I will either make an effort to prepare anything that needs to be cooked on the stove or in the oven early in the morning when temperatures tend to be cooler. Later, I can reheat using my microwave. I try to choose foods for the majority of our dinners that can be cooked on the BBQ but another great option is using a crockpot. You can cook an entire meal in a crockpot without heating up the house and loading it up usually takes less than 10 minutes.
Here are some of my go-to crockpot meal ideas:
-A whole chicken & veggies: Add a cup of water or sodium free chicken or vegetable stock to the bottom to prevent sticking and to thicken into gravy at the end. I season the chicken with fresh rosemary, garlic, paprika & black pepper. MMM!
-Chili: This is about 5 minutes of prep time and can be eaten as is or become chili dogs, sloppy Joes or as chili over a baked potato. I use my own basic chili recipe which is crushed tomatoes, black beans, kidney beans, corn, onions, peppers and seasoning. In the summer, I use Yves veggie ground round (a vegetarian option!) as the protein so I don’t have to fry ground beef (or in my case, ground buffalo) on the stove. I add it to the chili about ½ an hour before serving.
-Shredded chicken fajitas: Pour a large jar of salsa into the bottom of your crockpot and then lay boneless chicken breasts on top. Just before dinner, remove the chicken and shred the using 2 forks. Mix shredded chicken with the salsa in the crockpot. Serve rolled in tortillas with sour cream, grated cheddar cheese and guacamole.
*Note: I start these meals at about 8 am and let them cook all day till 5 pm. Check your crockpot manual for cooking times and temperatures.
What would summer be without salads? Years ago, everywhere you went, there were salad bars. Oddly enough, I enjoyed having salad for dinner and so did my husband. I’ve managed to recreate a salad bar at our house. I spend about an hour chopping up our favourite veggies, boiling some eggs & peeling them, grating or cubing cheese, draining & rinsing a tin of garbanzo beans and so on. I usually buy a big box of mixed greens. We like pickled beets, cottage cheese, sliced ham and turkey and croutons as well. I organize everything in individual containers in our fridge. When dinner time rolls around, I put all the fixings out on the counter and we assemble our own salads. An hour’s work pays off in providing enough fixings for 2-3 meals. Prep once, eat twice-that’s a win in my book!
Another way I cope with preparing meals in the summer is to serve dinner on paper plates. It’s just my husband and I, but we don’t have a dishwasher and who wants to stand over a hot sink in 30C temperatures? Not me! I live in a very eco-friendly part of Canada where we’re able to recycle paper plates into our weekly compost, so I don’t feel overly guilty about doing this. Also, my hands are incredibly numb and the heat makes it worse so I tend to break a lot of dishes in the summer. Believe me, paper plates are cheaper & safer!
Some nights, I am just too exhausted to cook and we either get take out or go to a nice air-conditioned restaurant nearby. Sometimes I just have to give myself permission to cut myself some slack. Is it just me or does food prepared by someone else always taste better?
So, I’d be interested in knowing how you cope with the things you find challenging in the summer heat and I bet our readers would to. Leave a comment and let’s beat this heat together!
*Photo: Mexican Chef Salad, a favourite at our house!