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Making fresh and filling meals doesn’t have to break the bank. You can utilize all of the seasonal produce that comes with the summer season and incorporate it into your midday meals. Trying to keep cool can be difficult especially in the Florida heat, but that does not mean that our lunches need to be soggy sandwiches left in our lunchbox in the break room.

Many of us have lost some structure to our daily routine and the importance of good nutrition is rooted in consistency and behavior. Finding recipes that you enjoy that are easy to make and hold for a few days is the key to ensuring you are meeting all of your nutrient needs while still enjoying the flavors of different foods.

These items stay up to 4-5 days in the fridge and are fantastic to return to time and time again. The methods used today can be the base for a good meal prep and adapted for various flavor and texture preferences.

Gabrielle Tafur, RD, Doctoral Candidate, joins Gayle Guyardo, the host of the nationally syndicated health and wellness show, Bloom, to share how to make fresh, nutritious meals this summer.

1 pack of spring roll wrappers 

Glass noodles (can make ahead)

Half cup shelled edamame 

1 tsp black sesame seeds 

Bloom airs in 40 markets across the country, with a reach of approximately 36 million households, and in Puerto Rico, U.S. Virgin Islands and Madison, WI.

You can watch Bloom in the Tampa Bay Market weekdays at Noon on WTTA: Spectrum 1006; Frontier 514; DirecTV 38; Dish 38; Comcast 43, and look for Bloom early mornings on WFLA News Channel 8.

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