We often think of recovery in terms of milestones and checkups, but sometimes it’s found in something as simple as a Saturday morning farmers’ market. After the heavy lifting of treatment, your body is ready for a different kind of fuel. The fresh produce of early summer offers joy and sustenance. It’s a reminder that nourishing your body can be a way of caring for it.
At Survivor Fitness, we believe that healthy eating should be simple and enjoyable. Our Survivor Fitness recipe book is filled with our favorite science-backed meals designed specifically for the recovery journey. Today, we want to share a few of those summer staples to help you stay fueled and feeling your best.
3 Fresh Simple, Nourishing Summer Recipes for Cancer Survivors
1. Strawberry Nut Butter Toast
This is a fantastic breakfast or snack option. Fresh strawberries are plentiful in the summer and offer a great dose of antioxidants and vitamin C.
Ingredients:
- 1 slice whole wheat bread
- 3 fresh strawberries, diced
- 2 tablespoons creamy peanut butter or almond butter
Directions: Toast your bread until it reaches your desired crispness. Spread the peanut butter evenly across the toast and top it with the diced strawberries.
2. Dairy-Free Herb Potato Salad
This is a great choice if you are headed to a potluck. It’s a healthy, filling version of a summer picnic staple that avoids heavy cream.
Ingredients:
- 2 pounds small red potatoes, sliced into ¼-inch rounds
- 1 tablespoon sea salt
- 1/4 cup olive oil
- 1/3 cup fresh flat-leaf parsley, chopped (plus extra for garnish)
- 1/3 cup green onions, chopped (plus extra for garnish)
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, chopped
- 3 stalks celery, diced
- Freshly ground black pepper
Directions: Place potatoes and salt in a large pot and cover with water. Bring to a boil, then simmer for five or six minutes until tender. Reserve 1/4 cup of the cooking water, then drain potatoes and place them in a bowl. Blend or whisk the olive oil, parsley, onions, lemon juice, mustard, garlic, and pepper together. Slowly add the reserved cooking water while blending to create your dressing. Drizzle the mixture over the warm potatoes and let them rest for ten minutes. Stir in the celery and extra herbs just before serving.
3. Fresh Market Pasta with Walnut Pesto
There is nothing more enjoyable than picking up seasonal produce. This pasta is a versatile way to use whatever veggies look best today.
Ingredients:
- 8 ounces of your favorite pasta
- 6 cups fresh, seasonal veggies (such as squash, peppers, or broccoli)
- 3 cloves of garlic
- Drizzle of olive oil and salt to taste
For the Pesto Dressing:
- 1 cup walnuts
- 1/2 cup basil or other leafy greens
- 1/4 cup olive oil
- 1 small clove of garlic
- Juice of 1 lemon
- 1/2 teaspoon salt
Directions: Cook the pasta according to the package directions. While the pasta boils, sauté your seasonal vegetables and garlic in a pan with a drizzle of olive oil until tender. For the pesto, pulse the walnuts, basil, olive oil, lemon juice, garlic, and salt in a food processor until smooth. Toss the cooked pasta and veggies with the walnut pesto and serve warm or at room temperature.
Get More Recipes for Your Recovery
If you enjoyed these fresh summer ideas, we have plenty more to share. Our full recipe book includes a wide variety of meals, including fresh vegetable dishes and healthy dessert options that support your body’s needs.
Building strength after cancer involves the whole person—body, mind, and spirit. If you are looking for more personalized support, our team is here to help. Learn more about our personal fitness, nutrition, and mental health programs or apply to join Survivor Fitness today.
