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Cool Summer Dishes

Cara Price of The Nourished Body & Soul Creates Tasty Seasonal Recipes That Won't Heat Up The Kitchen

The weather is heating up in Texas, but your kitchen doesn’t have to, thanks to these cooling and comforting dishes by local food blogger Cara Price.

Cara is a nutrition coach and creator of the popular blog, The Nourished Body & Soul. Her blog includes recipes and nutrition information to nourish the body and inspiration to nourish the mind and soul.

“I believe our mind, body and soul is intertwined into one being and cannot be separated from each other,” she says. “I’m passionate about helping others discover what it’s like to do life in complete freedom from guilt, shame and bondage over food and body image issues through whole foods the way God created them and spiritual wellbeing through His grace.”

This month, Cara offers some healthy and satisfying dishes that will please a crowd without heating up the kitchen. Visit her website, for more food and inspiration.



1 English Cucumber, peeled and coarsely chopped
1 green pepper, seeded and coarsely chopped
1 yellow onion, peeled and coarsely chopped
2 cloves garlic, peeled
4 roma tomatoes, seeded and coarsely chopped
2 tablespoons parsley leaves
2 - 8 ounce cans tomato sauce
1 cup water
1/4 cup olive oil
1/4 cup apple cider vinegar
2 teaspoons salt
1 teaspoon pepper
2-4 dashes, hot red pepper sauce

Suggested garnish: extra parsley or avocado slices


Prepare all ingredients as described.  

Place all ingredients in a food processor and pulse until desired consistency is reached. (You could use a blender for this, but you will need to work in small batches.)

Chill for at least four hours before serving.  This will keep in the fridge for four days.



1-1/2 pounds white fish or shrimp or a combo of both, cut into small bite-size pieces

2 large tomatoes, seeded and diced fine

1 jalapeño, seeded and diced fine

1 cup fresh lime juice

1/2 cup cilantro, finely chopped

1/2 cup red onion, finely diced

2 cloves garlic, minced

1 teaspoon honey 

salt & pepper to taste


Chop/dice all veggies and put them in a large glass bowl with a lid.  Pour honey into the bowl  and stir.

Add fish or shrimp to bowl and pour the lime juice over the whole mixture.  Stir well.  The lime juice should be to the top of the mixture but not covering the top.

Cover the bowl and place in the refrigerator for 15 minutes.  Stir and place back in the refrigerator for another 10 minutes (can be left for as long as an hour).  

 Stir again and serve with grain-free tortilla chips, plantain chips or eat alone over a salad.  Garnish with avocado. 

*Shortcut: Have your fishmonger cut the fish up for you.  It's free and it will save you a ton of time!

Cobb Salad with Creamy Italian Dressing


1 boiled egg per person being served

1 -2 packages salad mix

1 recipe Creamy Italian Dressing (recipe below)

Suggested toppings:  chopped salami, green onions,  grape tomatoes, avocado


Combine salad mix along with desired ingredients, drizzle with Creamy Italian Dressing.

Serve immediately.

Creamy Italian Dressing


 1/2 cup paleo mayonnaise

3 tablespoons apple cider vinegar

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon lemon juice 

1 teaspoon Italian seasoning

1/2 teaspoon each: garlic powder and salt 


Place all ingredients in a blender and blend on low for about 30 seconds.

Serve immediately or refrigerate in a glass jar for up to five days.